the home of food, health and...

The home of food,health and nutrition...

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Event preview sponsored byTuesday, 18 November 10.00- 17.15Wednesday, 19 November 10.00- 17.15Thursday, 20 November 10.00- 16.15

Tuesday 18-Thursday 20November 2014ExCeL, London

food matters live...

Contents

Welcome 3Industry comment 5Conference 8Seminar highlights 14Exhibition 18Catering for health 20Alternative edibles 207 key reasons to attend 22How to get there 22

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At the heart of the event is an extensive free-to-attend educationprogramme with 450 speakers. It is endorsed by the Associationfor Nutrition as a continuous professional development (CPD)learning activity, and combines over 20 high-level conferencedebates with 80 practical and applied seminar sessions exploringinnovation in food, health and nutrition.

Throughout the event, the exhibition floor will play host to over200 organisations on the frontline of nutritional improvementsin food and drink - from research organisations, majoringredients companies and manufacturers to enterprising youngbusinesses. Three lively visitor attractions will feature cookingdemonstrations and tastings and challenge our existing attitudesto nutrition and food.

To help you plan your visit this event preview provides some ofthe key highlights across the event. All the information onspeakers, exhibitors, supporters and attractions is also available at www.foodmatterslive.com.

The food, health and nutrition sectors are coming together for thevery first time at Food Matters Live on 18 – 20 November, 2014.

I hope that you will join them and be part of this important,inaugural event.

Briony Mansell-Lewis Programme Director, Food Matters Live

Food Matters Live is a unique new cross-sector forum, bringingtogether professionals from the worlds of food manufacturing, foodservice, retail, research, public health, nutrition and policy.

Over three days it will explore challenges, opportunities andsolutions for the food, health and nutrition sectors.

Plan yourvisit now

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Welcome

Industry comment

The food and drink industry continues to be dynamic and challenging. With over 50% of adults predicted to become obese by 2050, this has longbeen a headline issue. But with increasing pressure from the government andconsumers to reduce the fat, sugar and salt content of food, the wider area ofnutrition, diet and health has become the number one concern for many foodmanufacturers and retailers.

Reformulating existing products without affecting consumer perceptions ofquality, taste and appearance is complex. There is no simple way to reduce thefat, sugar and salt content of food while maintaining texture, flavour andmicrobial stability. Salt and sugar reduction in particular has potentialimplications for shelf life and food safety.

There is also a push to replace as many other 'artificial' additives with 'natural'ingredients - to give so-called 'clean label' products. In all cases, this is notmerely a case of the straight replacement of one ingredient with another, but requires a complete review of product formulation, and subsequently oftesting out the new formulation at pilot plant level.

Given the growing incidence of obesity and an ageing population, combinedwith the food sector's need to innovate and find new areas for growth,nutrition, diet and health are likely to stay at the top of the agenda andcontinue to demand and drive change across the sector in the future.

Emma Hanby from Campden BRIexplains the challenges of productreformulation

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Experts from the Campden BRI team arespeaking throughout the Food Matters Liveconference and seminar programme.

Matthew Fort discussesfood choices

Matthew Fort is appearing at Food Matters Live on November 20debating 'the influence of celebrity on what we eat' alongsidecelebrity chefs Angela Hartnett andNick Nairn.

There is a pernicious myth that the British have become a nation of food lovers, food cognoscenti and food connoisseurs. Nothing could be further from the truth. We are, as we have always been, Two Nations when it comes to eating.

There is a thin veneer of people who choose their food with discernment, cookdishes from raw ingredients on a regular basis and who converse with otherlike-minded Illuminati in language carefully coded to be incomprehensible toanyone who does not already share their values.

And there is the vast majority of people who live from microwave to mouth,whose relationship with food is restricted by income, by need and by the factthat they have been kept exiled from culinary Eden by the arcane language offood communicators.

Since the war, the people who have written about food, and, more recently,broadcast about food - from Elizabeth David, Jane Grigson and FannyCraddock to Delia Smith, Nigella Lawson and Nigel Slater - have been, withvery few exceptions, nice, well-educated middle class people who have writtenor broadcast for people like themselves. The modern form of restaurantcriticism has been the same. Quentin Crewe, Jonathan Meades, Fay Maschler,AA Gill, Jay Rayner, Giles Coren all write for the gastronomically converted.Food has been treated as a form of social exclusion not inclusion.

As a result, two, perhaps more, generations have grown up not only without thefood knowledge needed to lever themselves and their families out ofgastronomic poverty, but without that sense of common ownership of thenation’s culinary culture that every other European country enjoys.

According to the USDA the Italians spend 14% of their disposable income onfood; the French spend 13.2%, the Spanish 14%, the Dutch 11.6%, the Swedes12.2% and the Germans 10.9%. In the UK we spend 9.1% Does this sound likea nation in love with food?

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The full articles appear at

http://www.foodmatterslive.com/news-and-comment/comment

Industry comment

By 2033, more than 20 million people in the UK will be 60 years or over,equating to one third of the population. This presents a challenge asnutrition research tries to satisfy a well-informed older generation withhigh expectations for health and wellbeing.

B vitaminsLow levels of B vitamins in the blood have been associated with fastercognitive decline in elderly people, while a low folate status has beenlinked with depression. Recently, the European Union awarded healthclaims to several B vitamins, including niacin, riboflavin, B6 and B12, inrelation to psychological health or cognitive function.

Omega-3 fatty acidsMany studies have reported links between low oily fish consumption atpopulation level and a greater risk of dementia and cognitive decline. The nutrients in oily fish responsible for this association are thought to bethe long-chain omega-3 fatty acids, docosahexaenoic acid (DHA) andeicosapentaenoic acid (EPA). However, intervention trials on omega-3supplements have not produced consistently beneficial results. Furtherwork is needed on this topic.

Vitamin DStudies report significant associations between a poor vitamin D status inlater life and a greater risk of type 2 diabetes, cardiovascular disease andcancer. Faster cell ageing, indicated by declining DNA telomere length, hasalso been found in people with a poor vitamin D status, as have highertotal mortality rates. Vitamin D is also vital for normal bone mineraldensity (thus helping to reduce osteoporosis risk) and for preventing fallsin elderly people. Around 20% of older people in the UK are clinicallydeficient in vitamin D and the Government recommends a dailysupplement of 10 micrograms to combat this.

Dr Carrie Ruxton is presenting in the Nutrition for health andwellbeing seminar programme at Food Matters Live on 18th and20th November 2014.

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The full articles appear at

http://www.foodmatterslive.com/news-and-comment/comment

Dr Carrie Ruxton discussesnutrition for ageing consumers

Q: What do you think of the arguments of those who dismiss non-coeliac gluten sensitivity as psychosomatic or a fad? A: I think that there has long been an awareness that 'classic' coeliac diseasewas not the whole answer to gluten sensitivity, although it went little furtherthan an awareness.

This is because there have always been a significant number of patients whosuffered from symptoms which ranged from joint problems and depression todigestive symptoms and migraine, all of which appeared to be connected towhat they ate and improved when they excluded gluten and/or all grains fromtheir diet, but who did not have the markers for coeliac disease. They hadbeen generally lumped under the heading Irritable Bowel Syndrome and hadbeen offered very little in the way of support or help.

What has changed is that some serious researchers have started to look at thisgroup and have found that although they are not coeliac, they do genuinelyreact to gluten in their diet, although the mechanisms are not yet clear. As aresult, non-coeliac gluten sensitivity is now recognised as a medical conditionby a growing number of, if not all, mainstream coeliac experts.

Q: What do you think will be the next big developments on the horizon for gluten-free products? A: Food-to-go and food service. I think that both of these areas offer hugeopportunities for gluten-free manufacturers.

Food-to-go is very poorly served at the moment - you just try finding a gluten-free sandwich when you are out and about!

As regards food service, the new allergen regulations coming into force at theend of 2014 have meant that the food service industry has finally had to focuson allergy/free-from/gluten free.

Q: Do you think gluten-free products will continue to grow as a market? A: If you just include the two areas I have been talking about, that wouldprobably double the existing gluten-free market - so without doubt it is goingto continue to grow.

Michelle Berriedale Johnson is speaking in the free from, allergyand intolerance seminar programme at Food Matters Live.

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Michelle Berridale-Johnson looksat future trends for gluten -free

Conference morning

afternoon

Host: Gavin Esler, Presenter on Newsnight and BBC News

13.30 – 14.15

Does provenance matter?

Jay Rayner, award-winning broadcaster, author andjournalist, best known as the restaurant critic for theObserver

Emily Watkins, award-winning Executive Chef andformer Chef de Partie at The Fat Duck

Patrick Holden, Founding Director, The SustainableFood Trust

Dr Dimitrios Tsivrikos, Consumer and BusinessPsychologist, University College London

14.30 – 15.15

Behaviour change: societal orpersonal accountability?

Professor Mike Kelly, Director, Public HealthCentre, National Institute for Health and CareExcellence

Michael Hallsworth, Senior Policy Advisor and Head of Health, Behavioural Insights Team

Professor Jane Wardle, Director, Health BehaviourResearch Centre and Professor of Clinical Psychology,University College London

Linda Hindle, Lead Allied Health Professional, Public Health England, and Chair of DOM UK, theBritish Dietetic Association’s specialist group for obesity

10.30 – 11.15

The nutritional state of the nation:whose responsibility is it?

Jane Ellison MP, Public Health Minister, Member of Parliament for Battersea (invited)

Melanie Leech, Director General, Food and DrinkFederation

Professor Jack Winkler, Visiting Lecturer atUniversity College, London

Lee Sheppard, Director of Policy and External Affairs, apetito UK

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Jay Rayner James Withers Mike Kelly

Linda Hindle Melanie Leech Michael Mosley


Tuesday, 18 November

15.30 – 16.15

Health and wellbeing: the trilliondollar marketplace

Aaron Edwards, Global Head of Clean Label,Ingredion

Adam Ismail, Executive Director, GlobalOrganisation for EPA and DHA Omega 3 (GOED)

Anke Sentko, Vice President Regulatory Affairs &Nutrition Communication, BENEO-Institute

Professor Guy Poppy, Chef Scientific Adviser, Food Standards Agency

16.30 – 17.15

The persuaders: the role of the mediaand marketing in changing how we eat

Janet Street Porter, commentator, TV producer andbroadcaster

Michael Mosley, science journalist and TV producer, co-author of ‘The Fast Diet’

Graham Hales, Global Chief Marketing Officer,Interbrand and commentator on brands

11.30 – 12.15

The future of nutrition in a resourceconstrained world

Dr Prannie Rhatigan, medical doctor and publichealth expert and author of ‘The Irish SeaweedKitchen’

Professor Mark Post, Scientist, Professor ofPhysiology and Head of The Cultured BeefProgramme, The University of Maastricht

Professor Arnold van Huis, Professor of TropicalEntomology, The University of Wageningen

Dr Morgaine Gaye, food futurologist and seniorlecturer at The University of Nottingham Trent

12.30 – 13.15

Healthy profits: realising the businesspotential of ‘better for you’

James Withers, Chief Executive, Scotland Food & Drink

Hank Cardello, Senior Fellow and Director, ObesitySolutions Initiative, The Hudson Institute

Robert Lawson, Co-founder, Food StrategyAssociates, formerly Strategy Director of UnitedBiscuits, Kraft Foods International and Premier Foods

For the full conference programme:

http://www.foodmatterslive.com/whats-on/conference9

Food Matters Live Conferenceis CPD accredited

morning

afternoon

13.30 – 14.15

Nourishing the next generation

The Rt Hon Alan Johnson, MP for Kingston uponHull West and Hessle and former Secretary of Statefor Home, Health and Education

Prue Leith CBE, restaurateur, caterer, broadcaster,cookery writer and former chair of The Children'sFood Trust

Professor Mike Rayner, Director of the BritishHeart Foundation Centre on Population Approachesfor Non-communicable Disease Prevention, NuffieldDepartment of Population Health

Dr Annie Gray, food historian, performer andbroadcaster

14.30 – 15.15

Creating a healthier food environment:stimulating and meeting demand

Andrew Opie, Director of Food and Sustainability,British Retail Consortium

John Dyson, Director of Food and Technical Affairs,British Hospitality Association

Moira Howie, Head of Health and Nutrition,Waitrose

Andy Weston Webb, Managing Director UK andIreland Birds Eye, Iglo Group Ltd

15.30 – 16.15

Future food science: unlocking valuein open innovation

Professor Sabine Brunswicker, Director of OpenDigital Innovation Research and Director, PurdueUniversity; recognised internationally as a thoughtleader in open innovation

Dr Margaret Dohnalek, Senior Director and GlobalHead of Technology Scouting, Corporate R&D,PepsiCo International

Dr Hilde Steineger, Head of Strategic InnovationManagement, BASF Nutrition and Health

16.30 – 17.15

A greedy man in a hungry world

Jay Rayner, award-winning broadcaster, author and journalist, best known as the restaurant critic for the Observer

10.30 – 11.15

An affordable nutritious food system,accessible for all

George Eustice MP, Minister for Food andParliamentary Under-Secretary of State, DEFRA and MP for Camborne, Redruth and Hayle

Rosie Boycott, Chair of The London Food Board,Mayor's Office

Luciana Berger MP, for Liverpool Wavertree, Shadow Public Health Minister

Martin Caraher, Professor of Food and Social Policy,Centre for Food Policy, City University London

11.30 – 12.15

Tackling childhood obesity

David Wood, Group Managing Director, Health andWellness Division, Tesco PLC

Kim Roberts, Chief Executive, Henry (Health,Exercise, Nutrition for the Really Young)

Ana Kristina Skrapac, Specialist PaediatricRegistered Dietitian, Chelsea and Westminster NHS Trust

Dr Patricia Mucavele, Head of Nutrition, The Children’s Food Trust

12.30 – 13.15

Do we really know what we like? How the science and psychology oftaste influences our food choices

James Petrie, regarded as one of the UK's mostinnovative, imaginative and creative developmentchefs, currently Head of Development at The Ledbury

Niki Segnit, weekly columnist on flavours for TheTimes and author of the Flavour Thesaurus

Professor Charles Spence, Head of the CrossmodalResearch Laboratory at the Department ofExperimental Psychology, The University of Oxford

Alan Coxon, television chef and presenter; judge ofthe International Taste and Quality Institute (iTQi)Awards

ConferenceHost: Mishal Husain, Presenter on the Today Programme

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Charles Spence Luciana Berger Alan Johnson

George Eustice Margaret Dohnalek Bee Wilson


Wednesday, 19 November

13.30 – 14.15

Nourishing the next generation

The Rt Hon Alan Johnson, MP for Kingston uponHull West and Hessle and former Secretary of Statefor Home, Health and Education

Prue Leith CBE, restaurateur, caterer, broadcaster,cookery writer and former chair of The Children'sFood Trust

Professor Mike Rayner, Director of the BritishHeart Foundation Centre on Population Approachesfor Non-communicable Disease Prevention, NuffieldDepartment of Population Health

Dr Annie Gray, food historian, performer andbroadcaster

14.30 – 15.15

Creating a healthier food environment:stimulating and meeting demand

Andrew Opie, Director of Food and Sustainability,British Retail Consortium

John Dyson, Director of Food and Technical Affairs,British Hospitality Association

Moira Howie, Head of Health and Nutrition,Waitrose

Andy Weston Webb, Managing Director UK andIreland Birds Eye, Iglo Group Ltd

15.30 – 16.15

Future food science: unlocking valuein open innovation

Professor Sabine Brunswicker, Director of OpenDigital Innovation Research and Director, PurdueUniversity; recognised internationally as a thoughtleader in open innovation

Dr Margaret Dohnalek, Senior Director and GlobalHead of Technology Scouting, Corporate R&D,PepsiCo International

Dr Hilde Steineger, Head of Strategic InnovationManagement, BASF Nutrition and Health

16.30 – 17.15

A greedy man in a hungry world

Jay Rayner, award-winning broadcaster, author and journalist, best known as the restaurant critic for the Observer

10.30 – 11.15

An affordable nutritious food system,accessible for all

George Eustice MP, Minister for Food andParliamentary Under-Secretary of State, DEFRA and MP for Camborne, Redruth and Hayle

Rosie Boycott, Chair of The London Food Board,Mayor's Office

Luciana Berger MP, for Liverpool Wavertree, Shadow Public Health Minister

Martin Caraher, Professor of Food and Social Policy,Centre for Food Policy, City University London

11.30 – 12.15

Tackling childhood obesity

David Wood, Group Managing Director, Health andWellness Division, Tesco PLC

Kim Roberts, Chief Executive, Henry (Health,Exercise, Nutrition for the Really Young)

Ana Kristina Skrapac, Specialist PaediatricRegistered Dietitian, Chelsea and Westminster NHS Trust

Dr Patricia Mucavele, Head of Nutrition, The Children’s Food Trust

12.30 – 13.15

Do we really know what we like? How the science and psychology oftaste influences our food choices

James Petrie, regarded as one of the UK's mostinnovative, imaginative and creative developmentchefs, currently Head of Development at The Ledbury

Niki Segnit, weekly columnist on flavours for TheTimes and author of the Flavour Thesaurus

Professor Charles Spence, Head of the CrossmodalResearch Laboratory at the Department ofExperimental Psychology, The University of Oxford

Alan Coxon, television chef and presenter; judge ofthe International Taste and Quality Institute (iTQi)Awards

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http://www.foodmatterslive.com/whats-on/conference


morning

afternoon

13.30 – 14.15

Future of food: the great food sciencedebate

Professor Colin Dennis CBE, President-Elect,Institute of Food Science and Technologists andChair of IFIS

Claire Matterson, Director of Medical Humanitiesand Public Engagement, The Wellcome Trust

Professor Tim Benton, Professor of PopulationEcology, University of Leeds, and UK Champion forGlobal Food Security

Helen Browning, Chief Executive, The SoilAssociation and Chair of the Food Ethics Council

14.30 – 15.15

Nourishing an ageing population

Andy Jones, Chair of the Hospital CaterersAssociation (HCA) and Service Development Director,ISS Facility Services, Healthcare Education andDefence

Mike Iddon, Director of Healthcare and SeniorLiving, Compass-Group

Carole Wood, Director of Public Health, Gateshead,NHS Cumbria and member of the Gateshead Healthand Wellbeing Board

Mike Smith, General Manager, UK and Ireland,Abbott Nutrition

15.30 – 16.15

From Fanny to Heston: the influenceof celebrity on what we eat

Angela Hartnett, award-winning chef patron,Murano restaurant

Matthew Fort, award-winning food critic and author

Nick Nairn, restaurateur, celebrity chef and foodcampaigner

10.30 – 11.15

Assessing the calorie reductionpledge: are we cutting five billion a day?

Dr Susan Jebb, Professor of Diet and PopulationHealth, The University of Oxford and Chair of TheDepartment of Health Food Network

Gavin Partington, Director General, British SoftDrinks Association

Dr David Haslam, GP Principle & Senior Partner and Chair of the National Obesity Forum

Dr Angela Donkin, Senior Advisor, UCL Institute of Health Equity

11.30 – 12.15

Why we eat what we eat: thepsychology of choosing ‘better for you’

Julian Baggini, writer and founder of PhilosopherMagazine and author of ‘The Virtue of the Table’

Professor Gemma Calvert, Professor of Marketing,NTU, Singapore and Founder, Neurosense Limited

Professor Guy Cook, Professor of Language inEducation at King's College London

Bee Wilson, food author and historian, and the'Kitchen Thinker' columnist for The Sunday Telegraph

12.30 – 13.15

Reinforcing the role of reformulation

Professor Steven Walker, Director General,Campden BRI

Professor Judith Buttriss, Director General, BritishNutrition Foundation

Professor Paul Berryman, Food Scientist and Owner / Director, Berryman Food Science

Dr Karen Cunningham, Vice-President GlobalNutrition and Health and Head of the UnileverNutrition Network at Unilever R&D

ConferenceHost: Kate Silverton,Presenter on BBC News

Karen Cunningham Susan Jebb Colin Dennis

Gavin Partington Steven Walker Angela Harnett

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Thursday, 20 November

13.30 – 14.15

Future of food: the great food sciencedebate

Professor Colin Dennis CBE, President-Elect,Institute of Food Science and Technologists andChair of IFIS

Claire Matterson, Director of Medical Humanitiesand Public Engagement, The Wellcome Trust

Professor Tim Benton, Professor of PopulationEcology, University of Leeds, and UK Champion forGlobal Food Security

Helen Browning, Chief Executive, The SoilAssociation and Chair of the Food Ethics Council

14.30 – 15.15

Nourishing an ageing population

Andy Jones, Chair of the Hospital CaterersAssociation (HCA) and Service Development Director,ISS Facility Services, Healthcare Education andDefence

Mike Iddon, Director of Healthcare and SeniorLiving, Compass-Group

Carole Wood, Director of Public Health, Gateshead,NHS Cumbria and member of the Gateshead Healthand Wellbeing Board

Mike Smith, General Manager, UK and Ireland,Abbott Nutrition

15.30 – 16.15

From Fanny to Heston: the influenceof celebrity on what we eat

Angela Hartnett, award-winning chef patron,Murano restaurant

Matthew Fort, award-winning food critic and author

Nick Nairn, restaurateur, celebrity chef and foodcampaigner

10.30 – 11.15

Assessing the calorie reductionpledge: are we cutting five billion a day?

Dr Susan Jebb, Professor of Diet and PopulationHealth, The University of Oxford and Chair of TheDepartment of Health Food Network

Gavin Partington, Director General, British SoftDrinks Association

Dr David Haslam, GP Principle & Senior Partner and Chair of the National Obesity Forum

Dr Angela Donkin, Senior Advisor, UCL Institute of Health Equity

11.30 – 12.15

Why we eat what we eat: thepsychology of choosing ‘better for you’

Julian Baggini, writer and founder of PhilosopherMagazine and author of ‘The Virtue of the Table’

Professor Gemma Calvert, Professor of Marketing,NTU, Singapore and Founder, Neurosense Limited

Professor Guy Cook, Professor of Language inEducation at King's College London

Bee Wilson, food author and historian, and the'Kitchen Thinker' columnist for The Sunday Telegraph

12.30 – 13.15

Reinforcing the role of reformulation

Professor Steven Walker, Director General,Campden BRI

Professor Judith Buttriss, Director General, BritishNutrition Foundation

Professor Paul Berryman, Food Scientist and Owner / Director, Berryman Food Science

Dr Karen Cunningham, Vice-President GlobalNutrition and Health and Head of the UnileverNutrition Network at Unilever R&D

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http://www.foodmatterslive.com/whats-on/conference



Seminar highlights from the 8 individual programmes

80SeminarSessions

For the full seminar programme:

http://www.foodmatterslive.com/whats-on/seminars

Judith ButtrissBritish NutritionFoundation

Dr Rob WinwoodDSM

Dr MargaretAshwell OBE

Sarah KuczoraCampden BRI

Will McCormackFood for Health Ireland

Nutrition for Health and WellbeingCurated over 7 themed areas, the nutrition for health andwellbeing seminars feature 75 speakers including worldleading nutrition experts from academia and industry.They will share their findings into the latest R&D,ingredients and product formulations driving innovationin nutritional solutions.

From the healthy benefits of marine omega-3 fatty acidsand vitamin K2, through to satiety-enhancing foods andnew delivery systems for probiotic health products, theseseminars provide an unrivalled learning opportunity.

Tuesday, 18 November

Nutrition for an ageing population

Wednesday, 19 November

Nutrition for weight management, digestive health, sports nutrition and heart health

Thursday, 20 November

Nutrition for cognitive health and performance

Nutrition for immune health

Featuring over 40 speakers across the three days including:

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Salt, sugar and fat: strategies to reduce consumptionAnother key seminar programme will put the spotlight on salt, sugarand fat, and the initiatives in place to reduce their consumption.

Speakers from the Department of Health and local government willunderline the importance of changing diet on a societal level, whilenutritional scientists from an array of international researchinstitutions and manufacturers will propose a range of salt, sugar and fat substitution strategies.

Speakers include:

Leonie MillinerAssociation forNutrition

Helen MundayThe Coca ColaCompany

Luise KlosterPremier Foods

Claire HughesMarks & Spencer

Jo NewsteadDepartment of Health

Free from, allergy and intoleranceThe free from, allergy and intolerance seminars focus on the growth of freefrom category and the impact of the new EU food information regulationson catering environments and manufacturers.

Join Lucinda Bruce-Gardyne, Founder at Genius, Wan Mak, Head ofNutrition, Sodexo and David Morden, Catering Manager at University ofWinchester along with over 30 analysts, allergy and immunology experts.

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Nurturing natural Technical and regulatory experts from organisations including theKew Innovation Unit, the John Innes Centre, Leatherhead FoodResearch, Britvic Soft Drinks and Nestlé will be exploring theopportunities and challenges of natural ingredients and additives in the Nurturing Natural two day seminar programme.

Lucinda Bruce-GardyneGenius

Wan MakSodexo

Kathryn MillerCoeliac UK

David JagoMintel

Speakers include:

Food Matters Live Seminarsare CPD accredited

For the full seminar programme:

http://www.foodmatterslive.com/whats-on/seminars


Seminar highlights

Future nutrition: advances in science,technology and business modelsNutrigenomics, personalised nutrition and the convergencebetween pharma and food could offer tailored dietarysolutions to mitigate, prevent or cure disease and transformthe nutrition landscape.

Over 30 international researchers discuss the latest researchand development underpinning advances in nutritionalscience.

Leading institutions including Rowett Institute of Nutrition& Health, Wageningen University, University College Dublinand Groningen University will be represented.

Future food business: strategies for growthThe Future Food Business seminars will examine theprogress that the food and drink supply chain is makingtowards the government’s ambitious target to achieve20% growth by 2020 in a sustainable and responsiblemanner.

The panel of industry and public policy figures includerepresentatives from the CBI, DEFRA, UK Trade &Investment and PepsiCo. Themes on the agenda includeboosting productivity, the potential of health andwellbeing, export growth and managing risk in thesupply change.

Jon PooleIFST

Sandra SullivanFood and Drink Exporters

Association

Steve BarnesFood and Drink Federation

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In association with:

Speakers include:

Angela ColeshillFood and Drink Federation

Packaging, health and wellbeing: solutions toenhance brand performanceIn these seminars 35 speakers from international design agencieswill join leading brands and researchers to show how packagingdesign and structure can influence consume purchasing decisions.

Featuring industry case studies from retailers including Waitrose,Marks & Spencer and Tesco, this three day programme unveilsthe importance of packaging in driving the purchase of 'better foryou' brands.

Marketing matters: strategies for health andwellbeing brandsThe marketing matters stream addresses the opportunitiesand complexities of marketing food, health and nutrition.Speakers from manufacturers, analysts and agencies willshowcase examples of best practice for brand management,including innovative uses of social media and neuromarketing.

Andrew HirshJohn Brown Media

Gemma CalbertCalvert - Neurosense Ltd

Anne BenoistKantar Media

Paul EarnshawTesco

Bruce FunnellNestlé

Monique RaatsUniversity of Surrey

Sophie MaxwellPearlfisher

Kevin VyseMarks & Spencer

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Speakers include:

30 speakers including:

Food Matters Live Seminarsare CPD accredited


ExhibitionAt the Food Matters Live exhibition, visitors can explore howthe issues raised in the conference and seminars are alreadydriving product development in nutritious food and drink.

Over 200 organisations are taking part in the exhibitionshowcasing developments in nutrition and health. Participantsinclude major food and drink manufacturers such as KelloggGroup, NESTLÉ and Unilever along with major ingredientssuppliers including BASF, Beneo, Dohler, Chr. Hansen andGNT international.

New free-from ranges will be available through leadingorganisations including Amy’s Kitchen, Warburtons, Free’istand DAFCO. Allergy UK will also be on hand to provideclinical advice.

A dedicated Research Pavilion, sponsored by Tesco FoodAcademy, will host many of the food sector’s leading researchorganisations including the Institute of Food Research, theFunctional Food Centre, The Food Environment ResearchAgency, The National Centre for Food Manufacturing, TheUniversities of Nottingham and Leeds, and TNO.

Within The Enterprise Zone, sponsored by the UnileverFoundry, visitors can meet businesses which are 2 years old orless showcasing new healthy food and drink concepts andservices. Amongst the varied exhibits are a novel 3D printingtechnology, a new range of sausages made from garden grownvegetables, innovative nutraceutical drinks and teas rich invitamins and nutrients.

18http://www.foodmatterslive.com/visiting/exhibitors

Participating brands include:

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Drink Well and Evidence BaseDrink Well and Evidence Basebrings together food and drinkmanufacturers and ingredientswithin a dedicated zone in theexhibition.

A central theatre will host shorttalks and tastings from exhibitingcompanies who will be discussingthe nutritional science behindreformulations and brand newhealthy food concepts.

Supporters

Belgium Pavilion hosted by BLCC stand 103Health and nutrition ingredients companies and free-from solutions from a range of the leading Belgian companies.

Food & Drink Wales stand 216Supported and funded by the Welsh government, the Food & Drink Wales pavilionshowcases innovative healthy food concepts from businesses across Wales.

National Skills Academy Training Pavilion stands 123-128The National Skills Academy will provide advice and information about the skills andtraining opportunities across food, health and nutrition. Training partners will be onhand to give information on courses available to the food and drink industry.

KTN Innovation Zone stand 620The Knowledge Transfer Network (KTN) will be providing an opportunity tocollaborate and solve innovation challenges in the food, drink, health and wellbeingsector through a series of one to one meetings with the Innovate UK (formerly TSB)team and short presentations by industry leaders.

The Food & Drink Federation stand 316FDF will be showcasing 2014 awards winners and launching their 2015 awards.

More highlights


Catering for health


Programme highlights:Ingredion EMEA’s CULINOLOGY® Lead, ChrisLightfoot, will be joined by Denis Drame MCA,Head Pastry Chef at Pennyhill Park Hotel and Spa,to demonstrate a selection of healthy desserts oneach day.

Using some of Ingredion’s speciality starches andflours, Chris and Denis will prepare a gluten freelemon loaf, the modernist fat reduced cheesecakeand the light and crispy choux bun with added fibre.

Sponsored by

Tuesday 18 November

11.45 – 12.30From waste to plate: nutritioussolutions for food waste

Mark McCarthy, Executive Chef at Unilever FoodSolutions and Victoria Moorhouse, Head ofProgrammes from The Sustainable RestaurantAssociation will be putting food waste in the spotlight.

16.00 – 16.45Factory-grown meat: the new standard?

Professor Mark Post, Professor of Physiology andHead of The Cultured Beef Programme, The Universityof Maastricht will discuss the progress towardscommercially viable factory - grown meat, following hisdevelopment of the USD 325,000 burger.

Stefan Gates

Alternativeedibles

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Programme highlights:

Wednesday 19 November

13.00 – 13.45Seaweeds: meet them, eat them… love them

Dr Prannie Rhatigan, GP, public health doctor andauthor of the Irish Seaweed Kitchen, will demonstratehow to incorporate the nutritional benefits of seaweedinto everyday food. Tastings of a surprising deliciousseaweed smoothie and a chocolaty dulse truffle will be available.

16.00 – 16.45How to feed a hungry planet of 9 billionpeople

The BBC’s Stefan Gates has eaten rotten walrus, cat’sliver, radioactive soup and human cake. He will share hisexperiences and explore how attitudes to food will bechallenged by the need to feed 9 billion people by 2050.

To see the full agenda visit: http://www.foodmatterslive.com/whats-on/attractions/catering-for-health-programme

Thursday 20 November

13.15 – 14.00 Could 3D printing insect-based foodbe a solution to some of the world'sfood problems?

In a glimpse into the near future of sustainable food,the Insects au Gratin project coordinators fromLondon Southbank University will showcase aninnovative method of cooking insects and 3D printingthem directly into meals.

To see the full agenda visit: http://www.foodmatterslive.com/whats-on/attractions/alternative-edibles-programme

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Tuesday 18 November

13.00 - 14.00 Eating with our eyes: using the mind totrick the stomach into healthy eating

Leading sensory science researchers Professor CharlesSpence, Franco-Colombian chef Charles Michel and Dr. Ophelia Deroy will be discussing the latest findingsfrom the fields of gastrophysics and neurogastronomy.

15.00 - 15.45Eating for good health

Jack Raynes, Executive Chef, ISS Facility ServicesHealthcare and Andy Jones, Chair of the HospitalCaterers Association and Service Development Directorat ISS Facility Services will demonstrate how to create a wholesome & nutritious menu designed by patients for patients.

Wednesday 19 NovemberStudent chefs from Westminster Kingsway College will be doing live demonstrations of how to cook healthyinterpretations of traditional dishes. This is the final of a competition, judged by James Petrie, Head ofDevelopment The Ledbury.

Thursday 20 November

12.30 - 13.45Tackling allergens in the kitchen

Eminate Ltd will demonstrate howto manage allergens in a food serviceenvironment ahead of new Europeanfood labelling laws coming into forcein December 2014.

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Debate the most important issues facingthe food, health and nutrition sectors inthe Food Matters Live Conference

Benefit from the unrivalled learningopportunity presented by the 300seminar speakers

Gain insight from over 200 exhibitorson the frontline of driving nutritionalimprovements in food and drink

Understand the latest nutritionalscience behind major brand re-formulations in the Drink Well andEvidence Base theatre

See live cooking demonstrations withinthe Catering for Health attraction andhear from leading chefs transforminghealthy food choice in food service

Explore and challenge the future of foodin the Alternative Edibles attraction

Join thousands of colleagues from thefood, health and nutrition sectorscoming together for the very first time


7 key reasonsto attend

How to get thereBy train, tube or DLRExCeL London is well connected with the rail networkand is reached easily by train, tube and DLR.

For Food Matters Live, please alight at Custom Housestation.

By roadExCeL London is easily accessible by car with easy accessfrom 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.

By airLondon City Airport is located 5 minutes from ExCeLLondon by car or taxi. In addition, the DLR links theairport and ExCeL London, via Canning Town.

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

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