Tuesday 22nd - Thursday 24thNovember 2016 | ExCeL, London

Join the conversation: Opening Times:@foodmatterslive Tuesday 22 November: 10.00 - 17.00

Wednesday 23 November: 10.00 - 17.00

Thursday 24 November: 10.00 - 16.00

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MANY VOICES, MAKING FOOD MATTER.

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Event Preview: plan your visit

3

Welcome

www.foodmatterslive.comRegister for free entry

Industry comment 4

Conference agenda 8

Seminar highlights 14

Visitor attraction highlights 18

Exhibition highlights 22

Special events 30

Plan your visit to ExCeL 30

Exhibitor list 33

ContentsThis year has once again seen issues relating to diet, health and our food and drink landscape dominate headlines and be the subject of debate across all parts of society.

We’ve seen new and unexpected policies such as the UK sugar tax on carbonated drinks, and a controversial obesity strategy, which while welcomed as a starting point, fell short for many people on its promise to be game changing.

Elsewhere, we have seen Food Standards Scotland put the impact of diet on obesity at the heart of its approach, while in Ireland work has begun on an Obesity Policy and Action Plan - and other countries are looking to follow suit.

Large manufacturers, foodservice companies and restaurant chains are responding with commitments to health and wellbeing to encourage healthier food choices.

Across the food supply chain, momentum around health and wellbeing is showing no signs of slowing down. Ingredients’ manufacturers continue to keep a strong focus on clean label formulations and natural ingredients to support healthier product development, while also recognising the need to stay connected to changing consumer trends.

On the retail shelves, the free-from sector continues to increase globally with the UK market alone estimated to be worth £531 million in 2016. And with organic sales set to break the £2 billion mark this year - combined with the rise in interest of plant-based diets and sustainable, alternative protein sources – health-conscious consumers and sustainable diets present significant opportunities.

But, while the health and wellbeing trend gathers pace, the paradox is the burden of diet-related disease which is rapidly increasing worldwide, affecting communities and placing pressure on economies and health systems.

It is the complexity of these issues and many more that makes Food Matters Live 2016 so relevant.

By gathering experts in retail, foodservice, manufacturing, nutrition, research, science and academia under one roof, all the stakeholders can work together to find solutions to some of these most pressing issues.

Over three-days, more than 400 speakers will lead the Food Matters Live education programme, taking part in 17 live debates and 80 practical and applied seminars.

And to put all this thinking into context, the Food Matters Live exhibition brings together more than 600 organisations - from global multinational companies, to young and emerging enterprises – to offer a diverse range of innovative ingredients, products, research and expertise, and an exploration of new trends. We’re also delighted to welcome more international exhibitors this year than ever before with representation from across the globe.

A series of thought-provoking attractions provide insight into eating behaviours, product development and the way we think about the future of food and nutrition. In addition, a unique series of special events present visitors with opportunities to network, innovate, forge relationships and reward industry best practice.

Within this Event Preview you will find highlights from across the conference, seminars, exhibition, attractions and special events to help you plan your visit in advance. An online itinerary planner is available at www.foodmatterslive.com to help you select the sessions, exhibitors and events that are most relevant to you.

To help you browse the many ingredients and food and drink products that will be on display at Food Matters Live, a new online product and ingredients gallery can be found at www.foodmatterslive.com/visiting/product-and-ingredient-directories.

Food Matters Live 2016 promises to be another exciting three days – and we look forward to welcoming you to London’s ExCeL from 22-24 November.

Briony Mansell-Lewis Michael Costain Director, Food Matters Live Director, Food Matters Live

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Industry comment

Growing populations, wastage, dwindling resources and production that is outdated or not commercially viable means that our future food demands are increasingly threatening to outweigh future resources. As a result, we are now looking to a new breed of experts, producers and innovators to create the next generation of challenger brands, products, processes and ingredients – with the opportunity to radically change the future of food as we know it, but this will be no mean feat.

We are already seeing arguably the most rapid and phenomenal food innovation of recent years coming out of Silicon Valley, with start-ups from the super juicer Juicero to Impossible Foods vegan plant burgers offering some of the optimum food fare of the future. These breakthrough advances in food creation underline the growing potential to evolve the future of our food in previously unimagined ways and, most importantly, improve both our health and nutrition and the sustainability of our resources through new knowledge and behaviour. So, as Silicon Valley increasingly invests heavily in its advances on the food and drink industry, tech to table may become the accepted food norm sooner than we think.

But this raises important questions: Is this really the way to solve a future food crisis? Should we be recreating current food favourites such as plant based burgers that ‘bleed’? Or should we be looking to develop new food formats in tune with evolving experimental tastes, dietary needs and more plentiful resources? Above all, we really need to ask whether there might be a new form for food that is actually better suited to our modern lives – and whether these current

‘substitutes’ even really make us feel hungry? And this could be where innovation and branding industries have a crucial role to play in working with both challenger and icon brands to shape the future of our food and its communication.

As much as we need and want new, exciting and more convenient solutions, brands need to innovate wisely and meaningfully and remember that we are more driven than ever by the pleasure of food and eating with our eyes.

Start-ups however, are successfully whetting the appetite in every sense. Hampton Creek is one of the most notable and publicized with its engineering of new plant species to create healthier foods that use less land. Within just 10 months of debuting in grocery stores, it’s Just Mayo – made of plant based, imitation egg products – became Whole Foods’ top-selling mayo brand (Fortune.com). This was overtaken at the end of last year by its sales in Wal-Mart. The key to its success? The product offers a benefit but does not demand a compromise, both tasting and looking great while the brand’s design clearly states their offer in a simple infographic – but still recognizably foodie – style.

No-one will deny that we need this level of progressive, if not radical, innovation – for the sake of producers and consumers alike – but this does raise probably the biggest question of all. Why are we letting Silicon Valley problem solve and wade in to remedy the food crisis rather than it being led by existing brands and with the heritage, expertise and knowledge that it should take to drive innovation? Wherever the impetus for change comes from, as legislation wars continue between governments and corporations, food producers and multiples, new ground needs to be forged. The brands of the future – both challenger and icon – need to confidently shape their ideas and stake their claim alongside this tech takeover to drive food innovation and future proof their own industries, creating new brands, products and services that are in tune with these rapidly changing times.

This article was originally published in Branding Magazine.

Sophie Maxwell is speaking on the subject of Persuasive packaging: creative designs to influence healthy food choice on Tuesday, 22 November 2016.

Tech-to-table: how will we create the brands of the future? As much as we need and want new, exciting and more

convenient solutions, brands need to innovate wisely and meaningfully and remember that we are more driven than ever by the pleasure of food and eating with our eyes.

Futures Director, Pearlfisher Sophie Maxwell

Sophie Maxwell, Futures Director at branding agency Pearlfisher shares some of her insights from an article originally published in Branding Magazine.

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Industry comment

Increasingly, research indicates that variables in early life, including the foetal environment and childhood food habits, may have an impact on risk factors for chronic diseases such as obesity, cardiovascular disease and certain cancers in later life. The food choices and eating behaviours made in the first thousand days are particularly important as they can not only determine health during childhood but can also influence food preferences in later life, ultimately contributing to long-term health. As manufacturers of complementary foods for infants, we understand this and the huge responsibility that we have in providing foods and advice that encourages the development of healthy food choices and eating behaviours.

Although complementary foods for infants are a highly regulated category (indeed the EU legislation is currently under review), we believe that there are 3 priority areas that we can focus on as an industry to improve the experience of complementary feeding for both infants and their caregivers; removing added sugar, removing unnecessary sweet tastes from savoury meals, and enhancing products to reflect the real colours of the ingredients used.

The Department of Health recommends that added sugar is avoided by children under 12 months of age. However the Diet and Nutrition Survey in Infants and Young Children, highlighted that non-milk extrinsic sugars account for 4-6% energy in infants aged 4-9 months, with commercial infant foods being the highest contributor. Currently, where sugar is added this can be adapted to contain less added sugar than adult versions; for example Cow & Gate Egg Custard contains 30% less added sugar than the adult equivalent.

Adding fruit to recipes, such as rice pudding or yoghurt can provide an alternative option and introduces new tastes to infants. In addition, providing education to parents on how to avoid added sugar in their infant’s diet is critical, in order to change behaviour and the food choices that are made.

Masking the taste of bitter vegetables with sweeter foods, such as fruit, is a common tactic employed by parents and manufacturers alike. However recent evidence demonstrates that this is not necessary and does not help babies to recognise, and in turn increase liking of vegetables. Currently only around 1 in 10 infants are given vegetables as their first food, and often sweeter vegetables such as carrot or sweet potato are offered. Masking the taste of vegetables such as broccoli, cauliflower or spinach with apple or pear in infant foods, not only limits an infant’s opportunity to learn to love these flavours but also teachers caregivers that these foods may need to be hidden in order for children to eat them. Manufacturers should provide evidenced- based education on how to introduce vegetables during the early stages of complementary feeding, combined with offering a range of foods that hero these vegetable flavours.

It is not only the quantity of vegetables offered to infants that is important, but the range and variety. Research shows that offering a variety of fruits and vegetables in early life can reduce sensitivity to trying novel foods later. Many parents used manufactured complementary foods as a way to introduce flavours and ingredients that they are unable to themselves. However carrot and tomato are the top ingredients in around 80% of jars of baby food, driving the orange/ red colour. In practice it can be challenging to balance the amount of vegetables used and the desired flavour – for example broccoli flavour can be detected with a relatively small amount added, but this may not be reflected in the colour of the final food product. Including similar coloured vegetables, such as spinach, can boost the colour without detracting from the broccoli flavour.

Katie Fordham, Senior Science & Innovation Manager at Danone Nutricia Early is speaking in the Improving Nutrition in the Community seminar stream on the subject of Maternal and infant nutrition: supporting good nutrition in early years on Wednesday, 23 November 2016.

The role of industry in encouraging healthy food choices Masking the taste of bitter vegetables with sweeter foods,

such as fruit, is a common tactic employed by parents and manufacturers alike. However recent evidence demonstrates that this is not necessary and does not help babies to recognise, and in turn increase liking of vegetables.

Senior Science & Innovation Manager at Danone Nutricia Early Life Nutrition

Katie Fordham

Katie Fordham, Senior Science & Innovation Manager at Danone Nutricia Early Life Nutrition discusses the role of industry in encouraging the development of healthy food choices in early life: a manufacturer’s perspective

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Industry comment

Over 30 years I have watched the number of people coming to my surgery with type 2 diabetes double, they are now presenting in their 30s and 40s, decades younger than before. Our dietary guidelines seem to be making no impact. This is a national crisis that needs investigation.

For many years I followed the standard advice and told people to cut out table sugar, but still to eat bread, pasta and potatoes. It didn’t go well. They really struggled to lose weight, their blood glucose remained high and many relied on medication. I was very dispirited, it seemed like a treadmill of prescribing with little success or hope. So many of my patients seemed to gain weight.

A few years ago I was concerned for a diabetic patient. She had missed appointments and I could tell from the computer records she wasn’t taking her medication. I called her into the surgery and was astounded. I didn’t recognise her, she had lost so much weight! She sheepishly told me that she’d ignored my advice and had started eating a low carbohydrate diet, high in protein, vegetables and good fats, such as olive oil. She told me that her blood glucose had decreased dramatically and she was no longer taking medication.

My family and I trialled the low carb diet and then I started introducing it to patients. I have never seen anything like it! Significantly improved results in so many cases, the average weight loss is eight kilos and many patients no longer need medication. My practice as a whole now spends £45,000 less

a year than is average on drugs for diabetes and insulin. For this work I was named as NHS Innovator of the Year this March with press coverage on BBC TV and radio, ITV, The Times, New Scientist, The Telegraph and The Daily Mail.

With respect to diabetes we should look seriously at all dietary sources of sugar.

To me sugar is a ‘metabolic poison’ to someone with type 2 diabetes. Many diabetics know not to put sugar in their tea but very few are aware that the toast they have at breakfast or rice at dinner may be wreaking havoc with their blood glucose. This is because when starchy carbohydrates like potato or pasta are broken down in the body by digestion the starch turns to sugar. The body has a very finite ability to store excess sugar, so even in health people what isn’t burnt for energy is stored as fat in the abdomen or liver. But for diabetics starchy carbs and the resultant high blood sugars can cause all manner of problems hence my interest in the low carb diet.

An example would be a simple breakfast of cereals, toast and a glass of orange. All three break down into sugar. For example just one slice of brown bread affects blood glucose as much as three teaspoons of sugar. To me it seems sensible for anyone with type 2 diabetes to think about the possible sources of sugar in their diet, including starchy carbs.

Speaking personally I am not convinced there is anything wrong in consuming moderate amounts of butter and full-fat dairy products. I think sugar is a far greater danger to the nation’s health.

Dr David Unwin, Expert Clinical Advisor for Diabetes at the Royal College of General Practitioners and GP at The Norwood Surgery in Southport is speaking on the subject of Nutritional management of diabetes on Wednesday, 23 November 2016.

Type 2 Diabetes, 4 million people and rising: a national crisis that needs investigation

To me sugar is a ‘metabolic poison’ to someone with type 2 diabetes. Many diabetics know not to put sugar in their tea but very few are aware that the toast they have at breakfast or rice at dinner may be wreaking havoc with their blood glucose.

Expert Clinical Advisor for Diabetes at the Royal College of General Practitioners and GP at The Norwood Surgery in Southport

Dr David Unwin

Dr David Unwin, Expert Clinical Advisor for Diabetes at the Royal College of General Practitioners

in Southport, discusses why he introduced a low carbohydrate diet

for patients with type 2 diabetes – a piece of work that saw him named

the 2016 NHS Innovator of the Year.

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Industry comment

Ask anyone now for a good reason to start exporting and they will probably point to exchange rates presenting fantastic opportunities. True, the €:£ rate has been in a range of around 1.14-1.20 (where it was at over 1.40 not long ago) and the US $ has also appreciated significantly.

But tactical trading windows are much more relevant for commodities businesses than SMEs with differentiated quality products.

Exchange rates will change over time. And maybe one day some of that ‘gain’ might be reduced post Brexit tariffs to EU markets. But the real reasons to export remain the same:

Spreading risk and broadening your customer base for one. People often speak about adding new markets (territories) when they talk about exports. But in our experience - and we have helped several hundred UK food exporters build their business internationally over the last 25 years - it’s much more relevant to talk about acquiring new customers. They might just happen to be based over a short stretch of water.

So say you’re doing business with Waitrose, Ocado, Selfridges, Whole Foods and a range of independents. The next step might be to build your distribution across more Waitrose stores or target another multiple like Sainsburys. But it could also be to prepare an approach to Delhaize in Belgium, Monoprix in France or Albert Heijn in The Netherlands.

The more a business grows in the UK, the more likely it is to depend significantly on a small number of customers. The Top 5 multiple retailers account for around 75% of all grocery retail so the risk of a delisting with one or more of these accounts can really put a business at risk. Better to diversify by adding similar profile accounts in neighbouring markets.

Distribution costs are often not much different from supplying within the UK. Central purchasing is increasingly the norm and many of these customers prefer to deal direct with the end producer (as they do in the UK) rather than with a distributor.

While many of the UK’s biggest retailers are in a process of ‘re-set’, many international retailers are increasingly looking for innovation – especially in areas like healthy snacking, free-from, sugar free drinks, vegetable proteins, chilled convenience, organics, minimal ingredients and clean label - areas in which the UK is seen to be a leader on a European, if not a world level.

And yes that’s just EU markets. But one step at a time. And remember we export more food and drink to Belgium than all the BRIC markets combined!

Strategies to support SME growth are themes featured in the Sustainable Food Business seminars on Tuesday, 22 November. Experts will also be on hand in the Growth Lab to offer further advice.

Why should SME food producers export?

While many of the UK’s biggest retailers are in a process of ‘re-set’, many international retailers are increasingly looking for innovation – especially in areas like healthy snacking, free-from, sugar free drinks, vegetable proteins, chilled convenience, organics, minimal ingredients and clean label

Managing Director, Green Seed GroupSimon Waring

Simon Waring, Managing Director of Green Seed Group, discusses the advantages for SME’s.

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Conference agenda

Tuesday, 22 NovemberHost: Anita Anand, TV & radio presenter, host of Radio 4’s ‘Any Answers’

10.45 – 11.45Tackling Britain’s obesity crisisHealth experts, politicians and campaigners describe obesity as a ‘national emergency’ that merits a ‘game changing’ response from government and the food and drink industry. With the arrival of a new obesity strategy, a new national Eatwell Guide, a sugar tax for the soft drinks industry – are we on course to tackle the biggest challenge facing public health?

12.00 – 12.45Changing dietary behaviour: the retailer perspectiveShould the retail sector be doing more to influence healthier food choices? What impact do changes in price, availability, promotions and quality of food and drink have on consumer diets? This year we’ve seen renewed calls for legislation on price promotions, tougher marketing regulations, clearer labeling on nutrition and reduced portion sizes. But will any of these interventions really make a difference on shopper behaviour?

13.15 – 14.00Slim by Design: profitable solutions to make consumers healthierSmart food companies around the world are quietly building market share, sales, brand equity, and loyalty by making it easier for consumers to eat better and eat less — without trying. It helps consumers become Slim by Design, and it is the backbone behind the Small Plate Movement, the Nordic Sustainability Solution, and the Smarter Lunchroom Approach. This lecture shows how companies can innovate to profitably make it more convenient, attractive, and normal for consumers to eat healthier, eat less, and enjoy it more – and will share resources that are being used to influence obesity policies.

Senior Representative, Department of Health

Jon Ashworth MP, Shadow Health Minister (invited)

Ian Wright, Director General, Food and Drink Federation

Andy Burman, Chief Executive, The British Dietetic Association

Mark Palmer, Marketing Director, Pret a Manger

David Beardmore, Senior Category Buyer - Soft Drinks, Tesco PLC

Claire Hughes, Head of Nutrition and Science, Marks and Spencer PLC

Nick Canning, Chief Executive, Iceland

Professor Brian Wansink, Director, Cornell University Food and Brand Lab

ENDORSEMENT NO: EN078

View the full conference programme at www.foodmatterslive.com/whats-on/conference

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Conference agenda

14.15 – 15.00The future of nutrition and food designNew research is transforming our understanding of nutrition and food design. By analysing gut bacteria, scientists can see how lifestyle choices and diet influence the human microbiome. At the same time, innovations in food processing techniques are enabling the development of satiety-enhancing products to tackle obesity. And, developments in sensory science are deepening understanding of how foods are perceived across the human senses, enabling products to be adapted according to target consumer groups. What impact will this new science and research have on the nutrition industry? And, what does it mean for the future of consumer health and wellbeing?

15.15 – 16.00How far can industry go in mainstreaming healthier eating?As the healthy eating debate reaches a tipping point, the food and drink industry is pledging continued commitment to helping consumers adopt healthier diets. From advice on changing ‘everyday’ consumption of foods high in salt, sugar and fat to ‘occasional’, to giving children from poorer backgrounds access to nutritious meals in school holidays, to improving nutrition in the workplace and scaling up reformulation across SMEs, the food industry aims to make a difference. This session will hear from experts driving these strategies – described by some commentators as ‘bold’ and ‘very imaginative’. It also will explore the benefits to business and society – and debate whether such initiatives are enough to make healthier eating the norm.

16.15 – 17.00The ethics of marketing food to childrenResearchers and campaigners argue that marketing unhealthy food to children must stop because it leads to obesity, puts their long-term health at risk and affects their behaviour. There are widespread calls for tougher rules for marketing unhealthy food and drink to children - and increased media literacy education within families and schools. But, advertisers argue that tougher regulation will stifle choice and innovation - and is not the answer to an issue they feel needs a more robust approach. It is a complex situation, igniting debate – but what are the solutions?

Craig Sargeant, General Manager, Mars Food UK

Jon Woolven, Strategy and Innovation Director, IGD

Ken McMeikan, Group Chief Executive, Brakes Group PLC

Professor Julian Cooper, internationally renowned sugar and carbohydrate expert

Professor Tim Spector, Professor of Genetic Epidemiology, Kings College London

Douwina Bosscher, Global Nutrition Leader, Cargill Global Food Research

Professor Karin Wendin, Professor in Food and Meal Science, Kristianstad University

Dr Elizabeth Sloan, President, Sloan Trends

Dr Emma Boyland, Lecturer in appetite and obesity, University of Liverpool

Rita Clifton, International Branding Expert, co-founder and Chair of BrandCap

Guy Parker, Chief Executive, Advertising Standards Authority

Ian Barber, Director of Communications, Advertising Association

ENDORSEMENT NO: EN078

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Conference agenda

Wednesday, 23 November10.45 – 11.30The future for clean label: how is industry innovating to benefit health and wellbeing?Demand for ‘natural’ food and drink has been a mainstream global ‘super’ trend for some time – driven by the rising numbers of health and socially conscious consumers as well as the need for industry to provide ‘better-for you’ food choices. The use of natural sweeteners is rising and major manufacturers have committed to remove all artificial ingredients from popular products globally over the next few years. But consumer trends are fast moving and industry needs to be able to respond accordingly. How is consumer demand driving innovation in clean label and what impact may it have on the future of health and wellbeing?

11.45 – 12.45Sugar and societyThe UK’s recent decision to levy a sugar tax on soft drinks was welcomed by health campaigners but universally disappointed the global drinks industry. Doctors, the NHS and health groups hailed the surprise move as a significant step in the fight against childhood obesity. But is there sufficient evidence to suggest that a tax on sugar reduces consumption and improves public health?

13.15 – 14.00Changing consumer tastes: the future for ‘better-for-you’ soft drinksAccording to last year’s Defra Food Survey, low calorie drinks purchases went up by more than a third in the UK. Research suggests that the majority of soft drinks (57%) and almost half of carbonates (49%) are low and no calorie. With sugar in soft drinks under the spotlight, how is this category developing – and how are consumers driving demand for ‘better for you’ drinks?

Lu Ann Williams, Innovation Director, Innova Market Insights

Sue Bancroft, Regional VP EMEA for PureCircle

Nikki Karani, Global Marketing Head Savoury, Givaudan

Professor Jane Ogden, Professor of Psychology, University of Surrey

Christopher Snowden, Director of Lifestyle Economics, Institute of Economic Affairs

Tim Harford, World-renowned behavioural economist, columnist and broadcaster

Dr Katie Cuming, Consultant, Public Health Brighton and Hove, the first UK sugar smart city

Paul Graham, Managing Director UK, Britvic

David Saint, Managing Director, Refresco Gerber

Richard Hall, Chairman, Zenith International

Hugo Harper, Senior adviser, The Behavioural Insights Team, in partnership with the Cabinet Office

ENDORSEMENT NO: EN078

Host: Sarah Montague, Presenter, BBC Today programme

View the full conference programme at www.foodmatterslive.com/whats-on/conference

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Conference agenda

14.15 – 15.00Putting sustainable diets at the top of the menuSustainable diets are better for the environment, human health, food security and animal welfare. But changing consumer habits, raising awareness and getting business on board is a challenging task. What will it take for society to change food consumption patterns to a more sustainable model – and how can policymakers and the food industry collaborate to achieve it?

15.15 – 16.00Food and youth mattersPoor diet is common among adolescents and teenagers, with a knock on affect to their physical development, mental health, education and overall wellbeing. In addition to low nutrient intake, 35% of UK teenagers are overweight or obese, while dieting and eating disorders among girls and boys is on the rise. While dietary supplements may provide some vitamins and minerals, do these and other proposed interventions - such as controlling food marketing and changing the current climate around food, weight and body image - really work? How do we encourage teenagers and young people to eat healthily and shape a better future for the next generation?

16.15 – 17.00The psychology of food choice: what shapes our food preferences?How are eating habits formed – and can we learn to change them if they are bad? How does food marketing and emotion, along with attitudes, beliefs and knowledge affect them? Can a deeper understanding of food psychology and neuroscience benefit industry and consumers to help nations embrace a healthier relationship with food?

Professor John Stein, Emeritus Professor of Physiology, University of Oxford

Professor Deborah Christie, Consultant clinical psychologist and honorary reader in paediatric and adolescent psychology

Emma Woolf, Author, critic, journalist, and TV presenter on Channel 4’s Supersize vs Superskinny

Marcus Butler, You Tube vlogger with more than 4.5 million subscribers

Raymond Blanc OBE, President, Sustainable Restaurant Association

Lord Robert Winston, Professor of Science and Society Imperial College

Sue Garfitt, Director UK and Ireland, Alpro

Dr Vincent Gitz, Assistant-Director Food Policy, French Ministry of Agriculture and Food

Bee Wilson, Food writer and historian, author of First Bite: How We Learn To Eat

Professor Pierre Chandon, Director, INSEAD Sorbonne Behavioral Lab

Daniel Glaser, Neuroscientist and Director of Science Gallery, Kings College London

Dr Rob Post, Senior Director, Nutrition and Regulatory Affairs, Chobani

ENDORSEMENT NO: EN078

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Conference agenda

Thursday, 24 November10.45 – 11.45Ending global childhood obesityMore than 40 million children under the age of five are currently obese or overweight - a figure that is expected to rise to 70 million by 2025 if current trends continue. The issues that need to be addressed are multiple, inter-related and sometimes highly charged, politically and economically. While it is widely recognised that no stand-alone intervention or single-pronged strategy will work - what will it take to secure the wellbeing of future generations and end childhood obesity worldwide?

12.00 – 12.45Dietary economics: what’s the cost of good nutrition?The UK spends £16 billion a year on treating conditions linked to diabetes and obesity and an estimated £19.6 billion on tackling malnutrition - but the wider cost to lost productivity is incalculable. While much of the focus is on the political and health impact of poor diets and weight management, the economic impact worldwide is significant. Could greater political investment in early interventions make a difference to healthcare costs and be the answer to stemming the wider economic impact of poor nutrition?

13.15 – 14.00The impact of media and celebrity on eating habits: a help or hindrance?A day never passes without self-appointed health gurus, young foodies and celebrity bloggers giving advice on the benefits of clean eating, avoiding gluten, alternative diets and wellness diets. But despite having vast numbers of followers and influence across the media, not all the information they share is based on good science. Do dietary credentials matter in this increasingly health-conscious culture? Or is it time to call for greater responsibility?

Paula Radcliffe MBE, Commissioner for World Health Organisation Ending Childhood Obesity Commission

Alison Tedstone, Chief Nutritionist and Director of the Diet and Obesity Team, Public Health England

Gail Gallie, Chief Executive, Jamie Oliver Foundation

Professor Pinki Sahota, Chair of the Association for the Study of Obesity

Professor Corinna Hawkes, Director, Centre for Food Policy, City University London

Lee Sheppard, Director of External Affairs, apetito

Sarah Boseley, Health Editor, The Guardian

Dr João Breda, Programme Manager, Nutrition, Physical Activity and Obesity, World Health Organisation [invited]

Gizzi Erskine, award-winning food writer and broadcaster

Sophie Michell, executive chef, former private chef to Claudia Schiffer; broadcaster and author

Charlotte Stirling Reed, Registered Nutritionist specialising in childhood nutrition

Dr Fiona Lethbridge, Senior Press Officer, Science Media Centre

ENDORSEMENT NO: EN078

Host: Jonathan Dimbleby Broadcaster and Presenter, BBC ‘Any Questions’; organic farmer, former President of the Soil Association

View the full conference programme at www.foodmatterslive.com/whats-on/conference

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Conference agenda

14.15 – 15.00Tomorrow’s foods: what will consumers accept?Entrepreneurial start-ups, creative designers and culinary innovators are among those committed to finding alternative ingredients, technological innovations and new approaches to gastronomy to enable a more sustainable source of nutrition in the future. As a different world of food is emerging – from artificial meat, jelly fish salads, cricket snacks to 3D printed food – what is the future of food and are consumers ready to embrace it?

15.15 – 16.00The future of food and drink manufacturing2016: Year of Great British Food is the start of a five-year campaign to showcase the innovation in British Food and drink. It forms a part of Defra’s 25-year mission to up the country’s ambitions for food and farming. Set against the recent Brexit context, what does the future hold for food and drink manufacturing? How can industry increase exports, improve skills and harness data and technology to innovate and retain the position as the biggest sector in manufacturing?

Closing address: Rt Hon George Eustice MP, Minister for Food and Farming,

Professor David Hughes, Emeritus Professor of Food Marketing, Imperial College London

Harry Barraza, Head of Open Innovation, Universities & Consortia, Arla Foods amba

Professor Tim Lang, Professor of Food Policy, City University London’s Centre for Food Policy

Professor Bryan Hanley, food specialist, Knowledge Transfer Network

Kaave Pour, Creative Director, Space 10, a future-living lab

Dr Shini Somara, Science communicator, engineer and broadcaster translating the complex world of cutting-edge science into engaging prime-time television

Sara Roversi, Co-founder, Future Food Institute

ENDORSEMENT NO: EN078

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Seminar highlights

From retail, marketing and manufacturing, to policy, health and nutrition, the Food Matters Live seminar programme hosts great minds.

More than 300 experts come together to give visitors an opportunity share best practice, collaborate with colleagues and explore the latest trends and innovations shaping the future of food, nutrition and health.

Curated across seven key areas, the nutrition for health and wellbeing seminars feature over 70 world-leading nutrition experts.

The role of pre and probiotics on gut microbiota in the ageing process, Vitamin D and healthy ageing, and meeting the sensory needs of ageing consumers are among the themes in the healthy ageing seminars.

Nutrition for healthy ageing

The latest insight into weight wellness strategies plus the very latest research and ingredients advancing satiety and appetite control are on the agenda in the weight management seminars. During the afternoon, the sports nutrition seminars explore the landscape for active nutrition, regulations and the latest R&D underpinning product development.

Nutrition for weight management & Mainstreaming sports nutrition

Sponsored by

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Seminar highlights

Nutrition for health and wellbeing

Tuesday, 22 November

Professor Claudio FranceschiUniversity of Bologna

Professor Jason HalfordUniversity of Liverpool

Mark GilbertESSNA

Dr Claire Sulmont-RosséCentre des Sciences du Goût et de l’Alimentation

Dr Lotta StenmanDuPont Nutrition and Health

Sarah ChapmanCampden BRI Group

Professor Emma StevensonNewcastle University

Dr Elke De ClerckRousselot

Lydia CooperThe Dairy Council

Jon Amiesapetito

Louise Rayne Wilson RDYakult UK Ltd

Dr Alex JohnstoneUniversity of Aberdeen

Speakers include:

Speakers include:

View the full seminar programme at www.foodmatterslive.com/whats-on/seminars

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Seminar highlights

What are the links between NCDs and dietary patterns? How can diet, nutrition and weight affect cancer survival? What are the most effective nutritional strategies to prevent obesity and manage diabetes? Nutrition scientists, health professionals and industry experts will share their views.

Nutrition for the management of non-communicable diseasesWednesday, 23 November

Nutritional strategies to support patients in cancer treatment - such as the role of Omega-3s and the influence of gut microbiota and probiotics - will be addressed in these seminars. In addition, experts will share strategies and ingredients to support people living with diabetes and new perspectives on diets and nutrition for managing cardiovascular disease.

Nutrition for the management of non-communicable diseases

With the global digestive health market worth over £53 billion and rising, what are the areas for growth? What R&D projects are advancing nutrition for heart health? And, how are ingredients developing to support digestive and heart health? These seminars will explore the answers.

Explore the latest evidence into how nutrition and diet can influence cognitive function, and discuss new R&D advancing understanding of cognitive nutrition in ageing adults in these seminars.

Nutrition for heart health and digestive health

Nutrition for cognitive health and performance

Thursday, 24 November

Prof Robert ThomasAddenbrooke’s Cambridge University Hospitals

Dr Pamela Dyson RDUniversity of Oxford

Dr Cathrina EdwardsInstitute of Food Research

Professor Ian MacdonaldUniversity of Nottingham

Dr Michelle Harvie RDUniversity Hospital South Manchester Trust

Dr Hiskias KeizerStepan Lipid Nutrition

Sian Lewis RDVelindre Cancer Centre

Christiaan KalkBENEO-Institute

Dr Tony GoldstoneImperial College Healthcare NHS Trust

Prof Louise DyeUniversity of Leeds

Dr Craig RoseSeaweed & Co.

Susanna RosinBenecol Unit

Barbara McGowanGuy’s and St Thomas’ Hospital NHS Foundation Trust

Dr Carrie Ruxton RDNutrition Communications

Dr Fraser CourtsCampden BRI

Dr Hogne VikNattoPharma ASA

Kate Twine RDon behalf of Oatly

Anne WhittakerUniversity of FlorenceNutrition for digestive health and heart health

Dr Simon DyallBournemouth University

Ewa HudsonEuromonitor International

Dr Jonathan FarrimondSuntory Beverage and Food Europe

Prof Judith ButtrissBritish Nutrition Foundation

Dr Clare ShawThe Royal Marsden NHS Foundation Trust

Dr Megan RossiKing’s College London

Dr Juliane HellhammerDaacro

Speakers include:

Speakers include:

Speakers include:

Speakers include:

NEW for 2016

NEW for 2016

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Seminar highlights

Following the publication of the Childhood Obesity Action Plan, this series of seminars will put the policy into context. Reformulation to achieve sugar reduction, the impact of the sugar tax, retailer responsibility, improving teenage diets and managing sugar in the news are just some of the issues on the agenda.

Tackling obesity

Growth in demand for free-from food and drink continues to rise globally with UK alone sales forecast to grow by 13% to £531 million in 2016 [Mintel], but what is driving demand? How are retailers and foodservice reacting to the growth? What does the growth mean for manufacturers? These topics and more are up for discussion in these seminars.

This series of seminars brings together 50 experts across public health and industry to explore nutrition in the community in all settings – at home, in hospitals and care homes, in schools and in the workplace – and at all life stages, from pre-birth and infancy to older age.

Free from, allergy and intolerance

Improving nutrition in the community

ENDORSEMENT NO: EN078

22, 23 & 24 November

Jamie BlackshawPublic Health England

Al OvertonPlanet Organic

Annamarie HassallNational Children’s Bureau

Kelly Fortuneapetito

Katie FordhamDanone Nutricia Early Life Nutrition

Bryonie HollaertWM Morrison

Ken CameronNairn’s Oatcakes Limited

Claire BaseleyElla’s Kitchen

Lucy TurnbullBDA Obesity Specialist Group

Helen Seward,Marks & Spencer

Linda CreganThe School Food Plan Alliance

Fiona AngusCoca-Cola GB and Ireland

John WeaverTree of Life

Dr Emma Derbyshire, Public Health Nutritionist

Eretia O’KennedyJamie Oliver Group

Emma ReedDepartment of Health

Michelle Berriedale-JohnsonFoods Matter

Professor Dame Carol BlackPublic Health England and NHS England

Speakers include:

Speakers include:

Speakers include:

View the full seminar programme at www.foodmatterslive.com/whats-on/seminars

Media partner

Sponsored by

NEW for 2016

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Seminar highlights

With competitiveness and sustainable business models remaining high on the agenda for the food and drink industry, these seminars bring together leading figures to present the hot topics. Smart technologies, big data, farm to fork best practice, sustainable retail models and supply chains, supporting SME growth and achieving sustainable diets are some of the themes shaping the agenda.

Sustainable food business22, 23 & 24 November

Can packaging design help to tackle obesity? Which designs help brands create visual equity? Could packaging act as an agent for dietary behaviour change? And, which designs are the latest to win over health conscious consumers and drive re-purchase? Find out from the expert speaker panel in these seminars.

Packaging: healthier by design

With health and wellbeing continuing to dominate consumer trends, brands and marketers need to continuously review their marketing and communication strategies to ensure brand trust and loyalty. From sensory marketing and social media to brand purpose and video content, this series of seminars will provide ideas to shape successful brand and marketing strategies.

Marketing matters

Orla DelargyLEON Restaurants

Libby WybrowElla’s Kitchen

Katharina WittgensInnovation Bubble

Dr Ceris JonesNational Farmers’ Union

Andy WardlawMMR Research

Pierre ChandonINSEAD

Suzanne WestlakeOcado

Alex SnowdenTata Global Beverages

Sophie MaxwellPearlfisher

Louise StevensInnocent Drinks

Lottie UnwinPROPERCORN

Chris GriffinMuseum of Brands, Packaging & Advertising

Julie WatsonNomad Foods Europe

Amelia Boothman1HQ

Juliette KellowSubway

Tim RenderDefra

Dan GermainInnocent Drinks

Kevin VerbruggenWeetabix

Speakers include:

Speakers include:

Speakers include:

Sponsored by Media partner

As innovation accelerates developments in the nutrition industry, what are the areas that are advancing most? Are consumers ready for new types of foods and different approaches to managing nutrition? How is science and technology opening up opportunities to mainstream personalised nutrition? Join scientists, health experts and industry figures as they discuss the issues.

Future nutrition23 & 24 November

Jennie SallowsKinetic

Eli CadeskyCFU Foods

Viren RanawanRowett Institute of Nutrition and Health

Janet CadeUniversity of Leeds

Daniel van der LindenTNO

Rachel GwinnCampden BRI

Speakers include:

Sponsored by

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Visitor attraction highlights

Visitor attraction highlightsThought-provoking, engaging, interactive themed attractions are located within the Food Matters Live exhibition.

Growth Lab 2016The Growth Lab returns to Food Matters Live and is designed to provide young and enterprising food and drink businesses with access to a range of business advisory specialists.

Organised in association with The Aurora Ceres Partnership Ltd, the Growth Lab will host a series of short presentations from industry experts covering themes such as:

The team of experts will also be on hand during the course of each day for one-to-one meetings with visitors and exhibitors which can be booked in advance at www.foodmatterslive.com/whats-on/attractions/growth-lab

Speakers include:

• Open innovation and collaboration for SME Growth

• Getting your product ready to manufacture

• Unlocking hidden benefits of the R&D Tax Credit Scheme

• What can trade marks do for you?

• Interpreting and visualising market data to maximise advantage with retailers

• The power of storytelling

• Nutrition and health claims

• What can patents do for you?

• Crowdfunding for food: bridging the gap between food and capital

• Getting research grant funding from EU

• Opportunities in China for sustainable food start ups

• Complying with consumer protection laws and regulations

• Benefitting from opportunities in the independent retail sector

www.foodmatterslive.com/whats-on/attractions

Nick Henson, Senior Technical Manager, Covance

Melissa Richards, Founder, Get Insight

Brendan Molloy, Director, Randd UK

Alessio Dantino, Co-founder and CEO, Crowdfooding

Louis Pittortou, Attorney, Barker Brettell LLP

Susan Fridd, Patent Attorney, Barker Bretell Food Sector Group

James Read, Founder, Giant Peach

Stefano Cuomo, Managing Director, Macknade Fine Foods

Matilda Ho, Managing Director, Bits x Bites accelerator venture capital

John Danvers, European Innovations Director, Ixion Holdings

Erin Boyd Kappelhof, Co-founder, Eat Well Global Inc

Steve Osborn, Principal Consultant, Aurora Ceres Partnership

Dave Pickering, Trading Standards & Regulatory Services,Buckinghamshire and Surrey Trading Standards

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Visitor attraction highlights

Catering for Health: tackling the nation’s dietary needs from the canteen frontline

Successfully reducing sugar and salt, healthy twists on teenage high street favourites, innovating with pulses and catering to meet specific nutritional needs are just some of the live demonstrations taking place across the three days in the Catering for Health kitchen.

Highlights include:

11.00 – 11.45 Free-from: a look at the trends and future of free-fromDavid Jones, Director of Technical Services, Bidvest Foodservice

Chef Martin Eshelby, Food Innovations Manager, Bidvest Foodservice

12.15 – 12.45 Meeting the nutritional needs of consumers with dysphagiaPreston Walker, Consultant Chef and Mark Taylor, Foodservice Channel Director, Premier Foodservice

13.30 – 14.00 Reducing sugar and salt successfullyJonny Bingham and David Jones, Founders, Bingham and Jones

14.30 – 15.00 Outside in: making teenage high street favourites healthyChristopher Basten, Executive Chef, The Brookwood Partnership

15.30 - 17.00 FreeFrom Eating Out Awards 2016 presentation

11.30 – 12.15 Foodology: Artizian’s nutritionally led, chef inspired approachRob Kurz, Foodologist, Catherine Attfield, Manager- Nutrition & Wellbeing and Richard Skinner, Executive Chef, Artizian Catering

13.30 – 16.00 Celebrity Chefs demonstrate free-from at Food Matters LiveThe FreeFrom Eating Out Awards present demonstrations by three of the UK’s leading chefs

12.30 – 13.00 Innovation with pulse fractions and floursJenny Chandler, chef, writer and United Nations Special Ambassador for International Year of Pulses 2016

16.00 – 17.00 Mainstreaming the Mediterranean Diet A series of demonstrations organised by the Italian Chamber of Commerce followed by a drinks reception

Wednesday, 23 November

Tuesday, 22 November

Thursday, 24 November

Media partner:

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Visitor attraction highlights

The Evidence Base theatre

FEED Sensorium

Experimental Café

Sustainable Food Futures

The Evidence Base theatre is back providing visitors working in nutrition and health with the opportunity to hear health and wellbeing strategies from the food and drink industry, as well as the opportunity to explore the nutritional science underpinning developments in reformulation and new product development.

How do our brains perceive food and brands? Should we be questioning how food products and experiences are currently designed? Can we guide our perceptions of food to enable healthier food options?

Food Matters Live has teamed up with Crossmodalism, to create the FEED Sensorium 2016 to explore the answers to these questions and more.

This attraction will showcase scientific developments that will impact the food industry, education, and policy-making in the coming years, offering potent tools for companies to innovate in designing the more exciting, commercially viable, sustainable and healthy foods of the future.

Visitors are invited to take part in educative sensorial experiments and demos that will question the way food products and experiences are currently designed, learn how our brain perceives food and brands, how to guide our choices and perceptions towards the healthier options and the exciting potential in the digitisation of flavour.

Organised in association with the Centre for Food and Hospitality Research at Institut Paul Bocuse and Levy Restaurants UK, visitors to The Experimental Café will be able to participate in a real-life experiment investigating consumers’ food decisions and behaviours.

New to Food Matters Live 2016 is the Sustainable Food Futures attraction highlighting the importance of sustainable food practices, supported by Growing Underground.

Featuring a series of installations, visitors can explore how disused London underground tunnels are being used to produce food, as well as understand how different farming techniques can enable retailers, wholesalers and foodservice companies to reduce food miles.

Participating brands include:

www.foodmatterslive.com/whats-on/attractions

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Exhibition product highlights

Be inspired and stay ahead of the high street trends with a visit to the Food Matters Live exhibition. From better-for-you food and drink, free-from, natural and organic to flours and snacks made from insect protein, healthy drinks, low salt and no added sugar solutions, meet the food and drink innovators shaping the future of food.

These are some of the new and innovative products that will be on display:

Tetley’s new Super EveryDay Teas, which launched in July, will be on display alongside other products from their Super Tea range.

Mojo Drinks will present their range of cold pressed juices and share the story behind their #stupidlyhealthy juice portfolio.

Huegli will be sampling a new range of flavoursome, gluten-free, authentic stocks, available in 8 varieties including beef, vegetable and fish.

Nutrineo will introduce a protein pudding, a new snack alternative. It comes in a chocolate, vanilla or lemon curd flavour.

Googly Fruit will be serving up new healthy children’s snacks that are ideal for taking out and about and snacking on the go.

Van Hoolen will offer the chance to explore their innovative mushroom products including an oyster mushroom burger grown on coffee waste.

Protein Pow will showcase a new line of innovative all-purpose protein mixes to make protein bars, pancakes, and other foods.

JIMINI’S is the first brand of edible insects from France and will be exhibiting whole ready to eat insects and energy bars made with cricket flour.

Meet the Alternative will present their range of beef replacers, made with healthy high quality protein and low in saturated fat.

Nutripot will be exhibiting their new healthy fast food. Each pot contains half of the daily recommended 28 vitamins and minerals.

Protein Water Co will showcase their range of whey isolate and hydrolysed collagen protein waters, free-from artificial ingredients.

Symprove is a water-based liquid supplement that contains four strains of live and active bacteria, designed to restore the gut’s natural balance.

Exhibition highlights

View all the latest products and ingredients atwww.foodmatterslive.com/visiting/product-and-ingredient-directories

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Exhibition product highlights

Really Healthy Foods will exhibit their range of gluten-free foods including Really Healthy Pasta™ and Really Healthy™ Organic Buckwheat Flour.

Coppa della Maga will present their healthy ice-cream. Made with natural ingredients, it is gluten-free, sugar-free and egg free.

A range of innovative insect-based foods can be found at the MicroNutris stand, from barbecue flavoured crickets to sweet caramel biscuits.

The Good Granola Company will showcase their granola range, made from jumbo oats, apple juice and honey.

The Soulful Food Company will be serving up samples of their stews, curries, soups and sauces tailored to retail and foodservice customers.

Wish Snacks will offer their no-added sugar range of snacks, rich in vitamins and minerals and made from pure raw materials.

Natural cricket powder, roasted mealworms and organic cricket powder can also be found at the Mophagy stand.

The Dressquerade Sauce Company will exhibit their natural, no added salt, free-from sauces. Designed to make healthy eating easy.

Lovemore Free From foods will present their extensive range of wheat, gluten and dairy-free products including desserts, biscuits and crispbreads.

Sáile Irish Seaweed Foods will showcase their organic, nutritious, on-the-go, seaweed snack products made locally sourced seaweed.

Award-winning Crobar containing cricket flour, nuts, seeds and fruit will be on display. Free-from gluten, dairy, soy and no added sugar.

Oomi Noodles will present their innovative noodles made from high-quality MSC certified fish. High in protein, gluten free and low carb.

Eat Grub will exhibit their insect-based natural, gluten, nut and dairy free range of bars and snacks. Each one is high in protein, iron and calcium.

Frill will display a new frozen smoothie. Made from pure fruits and natural ingredients, it is dairy and gluten free and has no added sugar.

Baobab Superfruit Powders rich in vitamin C and fibre together with natural energy bars will be on display at the Aduna stand.

Healthy You will serve up fresh, ready-to-eat seaweed salads, which are free of artificial additives, full of minerals and vitamins and high in fibre.

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Exhibition product highlights

CocoNuts Naturally will be showcasing their new flavour of Rum and Raisin to their range of organic, dairy-free ice cream all of which are made with ethically-sourced coconut.

VIT HIT will present their new all natural sparkling vitamin drinks with 100% RDA of 8 different vitamins and no added sugar containing only 35 calories per can.

Shameless Smoothies will offer tastings of their 8 wholesome blends in single-serving pouches. Each blend is made from whole fruits, vegetables and superfoods.

Whey protein powders will be on display from Motion. Nutrition products – designed to build strength, aid muscle repair and boost performance.

Following a huge re-brand, NutriStrength will be showcasing their range of natural lifestyle nutrition including their vegan friendly dairy-free alternative protein.

Nestlé will showcase their new CHEERIOS OAT CRISP & CHEERIOS CINNAMON OAT CRISP - high in fibre, low in saturated fat and containing beta-glucan from oat fibre.

Wostok will be presenting their range of lemonades spanning six flavours including apricot and almond, date and pomegranate and pear and rosemary.

Yu & Mi Co. Ltd will showcase their Dried Konyaku Shirataki Noodles and Dried Konyaku Rice Style products, made from Konyaku vegetable.

Among products at the Sunsoul stand will be their Spiced Mango & Pineapple Natural Energy drink, a blend of mango and pineapple infused with cardamom and cinnamon.

Yakult will be offering samples of Yakult Light which contains the same unique bacteria as Original Yakult but with less sugar and fewer calories.

Rachelli International BV from Italy will be showcasing their Chocolate Lactose Free Ice-Cream Multipack prepared with real dark chocolate and organically farmed cocoa.

My Raw Joy will be presenting their range of raw vegan products, all manufactured below 42°C to preserve essential nutrients and enzymes.

Fodify Food presents their range of sauces and spice mixes made exclusively from low FODMAP ingredients to help people with food intolerances.

Little Rosies BV offers their range of family favourites choco pops and cornflakes – all organic, vegan, gluten free and dairy free food safety.

Gryö Bars will be showcasing their Dark Choco and Pistachio Super Bar, which is part of their range of natural fruit and nut bars with cricket flour.

Ahmad Tea will be offering samples of their new tea concept, which is a freshly brewed iced tea made with real tea and cold water in less than 5 minutes.

View all the latest products and ingredients atwww.foodmatterslive.com/visiting/product-and-ingredient-directories

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Exhibition product highlights

Verso Food Ltd from Finland will present their Ground Fava Beans, an ideal protein source for vegetarian dishes and can also be used as a meat substitute.

Suma Wholefoods will offer visitors the chance to explore free from ranges from the Suma branded cereals, crisps, flours and bread mixes.

Elementary Life will exhibit their new Vital Superfood Supplement, developed by dietitians to promote digestive, immune system and cardiovascular health.

London Falafel will sample their clean label vegan falafel products which free from all artificial ingredients, allergens and additives and based on traditional recipes.

On display at the Peck Drinks stand is their range of innovative protein drinks combining free range eggs and organic soya beans crafted in three natural flavours.

Bang Curry will show their new authentic range of spice kits providing a natural, healthy alternative to ready made curry sauces.

Belluci Premium will sample their three lines of Organic 100% Italian Extra Virgin Olive Oil, each with a specific origin and unique flavour profile.

Teapigs Ltd will showcase their Matcha Super Power Green Tea Drink - 100% organic green tea leaves, ground to a fine powder to be a super power green tea.

t plus will exhibit a range of vitamin enriched green teas including their t + detox, t + multi vitamin, t + immunity and t + boost teas.

Yumpa will present their exciting range of natural energy bars made with protein-packed cricket flour, nuts, dried fruit and seeds.

Betavivo will exhibit their Crispy Oat Heart Cereal - a natural, tasty & effective way of lowering cholesterol to be enjoyed at breakfast time or as a snack.

On the Plas Farm stand, visitors will find a new high protein, high energy, micro-nutrient enriched ice cream, aiming to help combat frailty in the elderly.

Naturelly will display their juicy jelly snacks and drinks for children. All have no added sugar or sweeteners but are rich in vitamins A, C and E.

One Hop Kitchen Inc will offer samples of their Cricket Bolognese – a nutritious and sustainable alternative to beef based sauces.

Calbee will showcase their baked Yushoi Snapea rick sticks, less than 99 calories low in carbohydrates, high in fibre and protein, nut and dairy free.

apetito will be serving food in their on-stand restaurant including meals designed for those with specialist nutritional needs, created by their chefs and dietitians.

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Exhibition ingredients highlights

Do you need inspiration for NPD? Are you seeking innovative ingredients for new recipes?

Whether you are looking for the latest clean label ingredients, salt and sugar replacers, functional ingredients or pulses and grains, there is plenty to choose from at Food Matters Live.

Some of the ingredients that will be on display are:

EXBERRY® - MN Powders from GNT Intl deliver improved mixing behaviour, and maximum colour intensity in matrices like seasonings and instant mixes.

ProCrisPea from K2B Ltd is a natural pea protein crisp inclusion, providing a flavourless nugget crunch and a viable vegan protein alternative.

Berryshield™ from Asiros are a selection of berry extracts especially manufactured to protect powder during processing to retain nutrients.

HOMECRAFT® Pulse Flours from Univar are vegan, clean label, gluten-free and high protein flours from pea, chickpea, lentil and faba bean sources.

Equacia™ from Nexira is made of soluble gum acacia fibres and gluten-free insoluble wheat fibres. It can mimic fat texture, reduce sugar and fortify with fibres.

Raw blueberry powder from Impact Foods offers a flavoursome, healthy solution for use in many recipes including smoothies, oatmeals, yoghurts and baked goods.

HYDRA from Limagrain Céréales Ingrédients is a cost saving, clean label solution to improve hydration in bread making.

BetterGerm™ on display at the Cornelius Pavilion is high in fibre, protein and magnesium. A fine powder for bakery, cereals, nut replacement, dietary supplements and pre-mixes.

Freeze Dried Cnusper from Paradise Fruits is made from smooth blends of yoghurt and fruits and can be used in direct snacking applications.

Meatless fibres from Meatless BV offer tasty ingredients for use in vegetarian food or when reformulating for better health and sustainability.

Navy beans, lupins, pigeon peas, split red lentils are just some of the innovative pulses available at AGT Food and Ingredients.

A broad portfolio of fruit and vegetable ingredients is on offer from Döhler GmbH, which can be tailored to individual needs of colour, taste and mouthfeel.

Ingredients highlights

View all the latest products and ingredients atwww.foodmatterslive.com/visiting/product-and-ingredient-directories

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Exhibition ingredients highlights

Inulin from Sensus B.V. is a natural soluble dietary fibre and comes from roots of chicory plant. It can be used to replace sugar and fat while improving taste and mouthfeel.

Pisane® is a highly pure pea protein isolate from Caldic that provides high levels of functionality for use in a variety of heath and wellbeing categories.

SALTWELL® from Salinity is a natural low sodium sea salt from Chile, used extensively as a salt replacer to manage sodium in food manufacturing.

Sports nutrition ingredient Creatine Monohydrate (Micronised 200 Mesh) from Nutraceuticals Intl aids protein synthesis supports muscle growth.

Pell K™ Baking Powders from Univar are low sodium baking powders. They maintain functionality and flavour profile and reduce sodium by up to 50%.

Avante from Ulrick & Short is a new sugar displacement enabling manufacturers to reduce sugar by up to 30 per cent in cereals, snacks and bakery.

PureCircle will exhibit their range of stevia innovations for specific categories that allow deeper sugar reductions without compromising taste, flavour or mouthfeel.

FORTIBONE® from Gelita supports bone stability and bone health while FORTIGEL® supports joint health by helping the ageing process and /or excessive loading.

REBATEN™ 97% from Seppic is a natural innovative sweetener made from stevia (E 960). It offers an exceptional taste profile with no calories and a very high purity.

ENLITEN® Stevia from Univar is a high quality, clean tasting sugar reduction solution derived from the Stevia rebaudiana bertoni plant.

Carnipure® from Lonza is high quality L-Carnitine, a nutrient essential for energy metabolism proven to play a beneficial role in health and wellbeing.

Nutraceuticals Intl’s Garcinia Cambogia Fruit Powder has an active ingredient ‘hydroxycitric acid’ proven to have weight loss and fat burning abilities as well as satiety control.

NTC flavours offer Salt Replacement which enhances salt in soups and sauces, marinades, salad dressings, KCl containing products, meat, ready meals and seasoning blends.

ERYLITE® erythritol from Jungbunzlauer is used in beverage taste management: taste enhancing, blendable and synergistic with sweeteners.

Coarse Textured Cricket and Mealworm Protein from C-Fu foods provide 18% Protein, half the saturated fat of beef, 3 x vitamin B12 and good sources of calcium.

Glucomannan from ProTec Nutra is EFSA compliant with positive health claims for weight management and cholesterol reduction, 100% plant derived and extensively efficacy tested.

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Exhibition highlights

The Food Matters Live Research Pavilion makes the link between world-class science and technology and industry innovation and features a host of the food sector’s leading research, testing and analysis organisations.

At the N8 AgriFood and IKNowFood stand, visitors will be able to find out more about what the future of food research may look like. Experts from some of the most intensive universities in the North of England including Durham, Lancaster, Leeds, Liverpool, Manchester, Newcastle, Sheffield and York will share their approach to tackling some of the most pressing global food challenges.

World-leading food scientists at the University of Reading will be highlighting its world-

class food science facilities and research capability to businesses, with the aim of helping businesses get access to cutting-edge research and development. Among the services on offer are: food science and nutrition consultancy, flavour centre and sensory science advice – making sense of the chemistry of taste, food processing, crop and environmental advice and dairy research.

The University of Nottingham returns this year to offer yet more unique insights into nutrition and health sciences. In addition to the sessions in understanding the science behind taste, University academics will be on hand to showcase how to establish an innovative, resilient food supply chain for the 21st century.

The University of Hertfordshire will

present findings from their study into Food Provision in Later Life.

The research found that government, local authorities, the voluntary sector and the food industry could do more to ensure older people have access to a healthy, affordable and safe diet – although a focus on improving online shopping for the over 60s is not the answer.

Meet the academics behind the study at the stand to discuss the findings.

www.foodmatterslive.com/whats-on/exhibition

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Exhibition zone highlights

Elsewhere in the exhibition…

The PureCircle Stevia Knowledge Hub will offer advice for formulating with stevia, taste performance and product positioning; as well as the role stevia plays in our modern diets.

The Nutraceuticals Showcase will highlight how supplements and nutraceuticals can play an essential role in improving diet related health.

2016 attracts more international innovationFood Matters Live is becoming a key international event, with exhibitors from Belgium, Czech Republic, Denmark, France, Germany, Greece, Hungary, Ireland, Italy, Luxembourg, Portugal, Spain and The Netherlands eager to unveil new products, science and research.

Find out the truth about fruit juice at the Juice PavilionMeet the British Fruit Juice Association and members at the Juice Pavilion where they will be serving up pure fruit juice and explaining how it is a key contributor to one of your five a day plus a good source of vitamin C, folates, potassium and micronutrients.

They will also show some of their analysis of government data around fruit juice consumption and offer advice on the perfect portion of pure juice.

Meet the InnovatorsMeet the Innovators provides unique open innovation and collaborative business opportunities.

Innovation teams from Mane, DSM, BENEO, Glanbia, Dow Europe and DuPont will be on

hand to discuss their nutritional solutions for NPD and reformulation challenges.

Book a one-to-one meeting with one of the innovation teams at www.foodmatterslive.com/whats-on/exhibition/innovative/meet-the-innovators

The Cambridge Commodities Tasting Bar offers insight into on-trend nutritional solutions.

It is all about colour at the GNT International stand, where experts will showcase key consumer insights and provide interactive hands-on colour demonstrations.

NEW for 2016

Special events

Special eventsIn addition to the extensive programme incorporating the conference and exhibition, seminars and attractions – several other exciting events are taking place organised by some of Food Matters Live’s partners, including:

Enterprise Europe Matchmaking MeetingsOrganised by Enterprise Europe South-East UK 10.30 – 17.00, Innovation Lounge Prior registration

FreeFrom Eating Out Awards - presentation by Michelle Berriedale15.30, Catering for Health Theatre Open to all visitors

Anti-oxidants from blueberries: could they impact colon cancer cells? Organised by the British Section of the Institute of Food Technologists and Campden BRI 15.30 – 16.30, Gallery Room 10 Open to all visitors

Tuesday, 22 November

Plan your visit to ExCeL:By train, tube or DLRExCeL London is well connected with the rail network and is reached easily by train, tube and DLR.For Food Matters Live, please alight at Custom House station.

By roadExCeL London is easily accessible by car with easy access from the M25, M11, A406 and A13.ExCeL London’s postcode is E16 1XL. If you are using Sat-Nav, please use the postcode E16 1DR.

ParkingThere is onsite parking for 3,700 cars including over 2,000 spaces located directly beneath the venue and 158 disabled parking spaces. All onsite parking is pay and display, with the exception of the Royal Victoria multi-storey car park which is pay on exit.

Congestion Charge:The venue is located outside the Congestion Charge Zone.

By airLondon City Airport is located 5 minutes from ExCeL London by car or taxi. In addition, the DLR links the airport and ExCeL London, via Canning Town. Frequent and direct shuttle buses run from Canary Wharf and Canning Town, to and from the airport.

By river or cable carThe Emirates Air Line cable car connects ExCeL London and North Greenwich underground station and The O2 (5 minutes). Alternatively, Thames Clipper river boat services run frequently from The O2 to all major London piers, including Greenwich, Canary Wharf, Tower, London Bridge, Embankment and Waterloo.

For detailed information on travel and accommodation, please visit: www.foodmatterslive.com/visiting/travel-and-accommodation

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Special events

Industry briefing: Sugar reformulation for food and drink producersOrganised by Food & Drink Federation (FDF) From 12.00, Gallery Room 10 Open to all visitors

Regulatory Advice HubOrganised by Intertek 10.00 – 16.00, Intertek stand Open to all visitors

Brand Chemistry ‘speed dating’10.30 - 15.30, Innovation Lounge Open to all visitors

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Wednesday, 23 NovemberBord Bia Breakfast, delivered by Origin GreenOrganised by Bord Bia, the Irish Food Board Registration from 8.00, VIP Lounge Open to all visitors

Grub Club Cambridge Social Networking Event17.30 – 19.00, Café Prior registration

Open Innovation Forum: Food and FMCG pitching eventOrganised by Institute for Manufacturing 13.00 – 17.45, Innovation Lounge Prior registration

Round table debate: Exploring the future of our food - delivering a Food System paradigm shiftOrganised by N8 AgriFood 15.30 – 17.00, Gallery Room 10 Open to all visitors

Sustainable Food Business HackathonOrganised by Institute for Manufacturing 8.45 – 12.30, Innovation Lounge Prior registration

May Contain and Precautionary Allergen Labeling (PAL) - are we making progress?Organised by Foods Matter 17.00 – 17.30, Conference theatre Open to all visitors – prior registration required

Regulatory Advice HubOrganised by Intertek 10.00 – 17.00, Intertek stand Open to all visitors

Sustainable Restaurant Association Event11.00-12.30 Making Food Good The Sustainable Restaurant Association sets out the organisation’s plans for 2017 and beyond Open to all visitors

www.foodmatterslive.com/whats-on/special-events

Thursday, 24 November

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2016 Exhibitors, sponsors and supporters

a-FOOD Industry Hi Tech

a2 Milk Company Ltd

ABC Food Law

Action on Sugar

Adifo N.V.

Aduna Ltd

AgriFood Advanced Training Partnership

Agrovim

AGT Foods

Ahmad Tea Ltd

AkzoNobel

alacalc.com

Albion Minerals

ALcontrol Laboratories

Aldomas

AlgoSource

Alland & Robert

Allergy UK

Alternative Omegas Limited

Ametek GB Ltd T/A Brookfield

apetito Ltd

Aptunion

Aqua Carpatica

Aromatech SAS

Artizian Catering Services Ltd

Asiros

Association for Nutrition

AstaReal AB

Azelis

B Lab UK

Baking Europe

Bang Curry

Barker Brettell

Bellucci Premium

Beloved Dates

BENEO

Betavivo

Bidvest

Bingham & Jones - Innovations in Food

Biofertil

Bird & Bird

Bits x Bites

Bord Bia

Brenntag UK & Ireland

British Contract Manufacturers and Packers Association (BCMPA)

British Dietetic Association (BDA)

British Fruit Juice Association

British Hospitality Association

British Retail Consortium

British Soft Drinks Association

Brunel Healthcare

Brunel University London

Buckinghamshire and Surrey Trading Standards

Butter Buds

C-fu Foods

Calbee UK

Caldic

California Almonds

Cambio Ltd

Cambridge Commodities Ltd

Campden BRI

Canadean

Capacitea

Cargill

Cert ID Europe

Chr. Hansen

Cobell Ltd

Coconoil

CocoNuts Naturally

Complete Nutrition

Connemara Organic Seaweed Company

Conscious Foods

Consensus Action on Salt and Health (CASH)

Coppa della Maga

Cork Chamber of Commerce

Cork City Council

Cork County Council

Cork Institute of Technology

Cornelius

Cost Sector Catering

Council for Responsible Nutrition

Covance Inc.

Creative Nature

Crobar by Gathr

Crowdfooding

Crunchy Seeds

Cultivate London

Cybercolloids Ltd

Cytoplan

daacro - clinical research organization

Dadao Tongtu ( Beijing ) Expo Co Ltd

Daioni Organic

Dairy Industries International

Danish UK Chamber of Commerce

Danpo

DaXingAnLing Lingonberry Boreal Biotech

DCC Health & Beauty Solutions

Department of Health

Diabetes UK

Diana Food

Dietetics Today

Direct Food Ingredients

Dirfis Mushrooms

Dohler GmbH

DOMAINE Oltremonti

Dow Pharma & Food Solutions

Dr. Harnisch Verlag

DRINKmaple Europe

DrinkPreneur

DSM Food Specialties B.V

DuPont Nutrition & Health

East Malling Services Ltd

Eat Grub Ltd

Eat Out

Eco For Life

Eco Sugar Free

Elbler Gmbh

Elementary Life

Enterprise Europe South-East UK

Eon Flavours

EPSRC Centre for Innovative Manufacturing in Food

European Hygienic Engineering & Design Group

European Nutrition Leadership Platform

European Specialist Sports Nutrition Alliance (ESSNA)

Evolva

Extense Pharma

Farm Africa

Farmagourmet

Finlay Extracts & Ingredients UK Ltd

Firestar Energy

Flinn NV

FMCG News

Fodify Food

Food & Function

Food Additives and Ingredients Association

Food Allergy Training Consultancy

Food and Drink Business Europe

Food and Drink Federation

Food and Drink International

Food and Drink Network UK

Food and Drink Technology

Food and Drink Wales

Food Chain ID Europe

Food for the Brain Foundation

Food Innovation Wales

Food Marketing and Technology

Food Standards Agency

Food Technology Centre

FoodBev Media

FoodDrinkEurope

Foodlog

Fortified Food Coatings BV

Forum for the Future

Forum Products Limited

Fravocado

FreeFrom Awards

Frobishers

From Across The Oceans Imports Ltd

Fruits 2 Go

Fruselva

Functional Food Centre

Functional Food Company

Future Nutrition

Futureceuticals

Ganeden

Gelita

Gem Smokers and Woodchips Ltd

Get Insight

Giant Peach

Ginger Love

Glanbia Nutritionals

Glanbia Performance Nutrition

Gluten Free Flour Company

GNT International

Go Faster Food

GOED

Gonmisol

Good Full Stop

Good Grain Bakery

Googly Fruit

GreenFood50

Grocery Accelerator

Growing Underground

Grub Club Cambridge

Gryo Bars

Gusto Nero

Happy Coco

Health Food Business magazine

Health Food Manufacturers’ Association

Health Link s.r.o.

Healthy You

Herbalife Europe Limited

High Commission of Canada

Holland Food Valley

Hoogly Tea

Horizons

Huegli

Hungarian National Trading House

i-ingredients

iBET - Instituto de Biologia Experimental e Tecnologica

IFIS

IFSTAL

IMG Saxony-Anhalt

Impact Foods - Superfood Wholesaler

Ingredion

Innocent Drinks

Innovate UK

Innovationbubble

Innovations in Food Technology

Institute for Manufacturing

Institute of Food Research

Institute of Food Science & Technology

Institut Paul Bocuse

International Year of Pulses

Intertek

Italian Chamber of Commerce And Industry For The UK

Ixion Holdings

J. Rettenmaier & Sohne

James Hutton Limited

Jardox Technologies

JC Dudley

Jeneil BioProducts GmbH

Jiangsu Xixin Vitamin Co Ltd

Jimini’s

Juiceman

Jungbunzlauer

Just Love Food Company

K2B

Kalsec Europe Ltd

Kitchen On A Mission

Knight Scientific Limited

Knowledge Transfer Network Ltd

Kona Deep Europe Ltd

Koppert Cress

Lauren Loves

le Piantagioni Del Caffe

Leatherhead Food Research

Limagrain Cereales Ingredients

Limpopo Biltong

LittlePod

Liverpool John Moores University

London & Scottish International Ltd

London Falafel

London Metropolitan University

Lonza Ltd

LoSalt

Love at First Bake

Love Your Blender

Lovemore Free From Foods

Lunch Business

Macknade Fine Foods

Mane

ManiLife

Mars UK

Meatless BV

Meet the Alternative

Meltimon

Microbion S.r.l

MicroNutris

MiiRO

MM Barcoding

MMR Research Worldwide Ltd

Moju Drinks

Mophagy

Motion Nutrition

My Raw Joy

N8 Agrifood

National Farmers’ Union

Naturelly

Naturex

Neat’s Snacks

Nestle Cereals

Newcastle University

Nexira

Nielsen-Massey Vanillas

NOA Relax & Focus

Noma’s Kitchen

Nordic Food Export

Northumbria University

Nourish Grow Cook Enjoy

NTC Flavours

Nut Junkies

Nutraceuticals International Group

Nutraceuticals Now

NUTRAfoods

Nutricia Early Life Nutrition

nutrineo - health food solutions by Uelzena

NutriPot Nutrition

Nutristrength

Nutritics

Nutural World

Okobay

Oliphen

Omya International AG

One Hop Kitchen INC

Oomi Noodles

Organic & Natural Business Magazine

Osius Bone Broth

Packaging Gazette

Packaging News

Panidor

Paradise Fruits

Peck Drinks

Perspectif

Phytodroitin

Plandai Biotechnology

Planet Hemp

Planet Victuals Ltd

Plas Farm Frozen Yogurt

Pop Up Cookspace

Portugal Foods

2016 Exhibitors, sponsors and supporters

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Praana Herb & Tea

Precision Biotics Ltd

Premier Foodservice

Prima Foods UK Limited

Principle Healthcare

Probe RTS.com Ltd

Produced in Kent

Protec Botanica

Protec Nutra

Protein Pow

Protein Water Co

Pulviver

Punku Quinoa Foods

Pure Circle UK

Purh20

Quinoa Italia

Rachelli International BV

Radnor Hills

Rainforest Cafe

Randd UK

Really Healthy Foods

Refresco Gerber

Roberts

Romer Labs UK Ltd

Rosies BV

Rowett Institute of Nutrition And Health

Royal Buisman

Royal Society for Public Health

Royal Society of Chemistry

RTS Foodtrending

Sacla UK

Saile Irish Seaweed Foods

Salinity

Salternative

Sambazon UK

Samosaco

San-Ei Gen F.F.I. (U.K.) Ltd.

Sapphire Brands Ltd

SATIN Satiety Innovation

SATO UK

Savvy Foods

ScandiKitchen

Scheckter’s Organic Beverages

School Caterer

SCI

Scientific Analysis Laboratories (SAL) Ltd

Sensus B.V.

Seppic

Shameless Smoothies

Shedir Pharma

Shines Seafood

Simply Good Food TV

Simply Icecream

Sluys International NV

Smootheelicious

Snack, Nut & Crisp Manufacturers Association (SNACMA)

Society of Food Hygiene and Technology

Soft Drinks International

Soulful Food

Speciality Food Magazine

Spectronic Camspec

St Mary’s University

Stable Micro Systems

Strategic Research Programme

Stylus

Sugarwise

Suma Wholefoods Limited

Sunsoul

Sustainable Restaurant Association

SV365 Technologies

Symprove Ltd

Symrise

t plus wellness teas

Taste Cork

TasteTech

TeaGuice

Teapigs Limited

Teesside University

Ten Acre Crisps

Tesco Food Academy

Tetley

Thai Tana

The Aurora Ceres Partnership Ltd

The Belgian-Luxembourg Chamber of Commerce in Great Britain

The Bell Institute of Health and Nutrition / General Mills

The Carbon Trust

The Caterer

The Children’s Food Trust

The Dairy Council

The DressQuerade Sauce Company

The Food ATP

The Food Foundation

The FoodTalk Show

The Good Granola Company

The Guild of Fine Food

The Institute of Food Safety Integrity & Protection (TiFSiP)

The James Hutton Institute

The National Organization of Olive Oil Tasters

The Raw Chocolate Company

The University Caterers Association (TUCO)

The Vegetarian Butcher

The Whitehouse Consultancy

The Willow

Thermo Fisher Scientific

TIC Gums

Tideford Organics

TNO

Tree of Life UK Ltd

Tro-Kost GmbH

Tropicana

UK India Business Council

Ulrick & Short

Unbar Rothon

Unilever

Unilever Foundry

Univar

University College Cork

University of Bristol

University of Edinburgh

University of Greenwich

University of Hertfordshire

University of Huddersfield

University of Nottingham

University of Reading

University of West London

Uren Food Group Limited

Van Eeghen Functional Ingredients BV

Van Koolen

Vegan Society

Verso Food Oy

Vita-Aid (Pty) Ltd

Vit Hit

Vitacholine

Vitashine

Vitness

VSI

Waitrose

WeihaiBaihe Biology Technological Co., Ltd

Wellness Foods and Supplements

Wild Trail

Wish Snacks No Added Sugar

Wostok

Woven

Wow Cake Company

WRAP

Yakult UK Ltd

Yantai Oriental Pharmacap Co Ltd

Yantai Shuangta Food Co Ltd

YouBrand

Yu and Mi Company Ltd

Yumpa

Zendegii Frill Ltd

Zero2Five Food Industry Centre