5 – 6 November
Welcome
Food Matters Live is delighted to be in Dublin on 5 – 6 November – bringing a new event to the Irish agri-food industry.
We have an exciting and varied programme running across the two days at Croke Park as we bring together those at the forefront of the future of food in Ireland with stakeholders from across the UK and Europe for inspiration, innovation and collaboration.
Centred around the core themes of food innovation, positive nutrition and sustainable sourcing, you can participate in unique ingredient showcases from our Lead Partners, three main stages featuring over 70 expert speakers, interactive roundtables and a tailored 1-2-1 meeting programme.
Inside this preview is everything you need to know about this one-of-a-kind event, from the full programme, speaker lineup, insightful interviews and partner podcasts.
Plus, explore who else is attending and who you can meet in person across the event.
We invite you to use the preview to help you plan your time in advance, and we very much look forward to welcoming you to the first ever Food Matters Live in Ireland.
Briony Mansell-Lewis Managing Director
Connecting insights, innovation and people for industry change
Food Matters Live Dublin will connect a premium audience of food and drink professionals across the UK, Ireland and Europe at the intersection of new product development, sustainable production and evidence-based nutritional science.
Together, you will explore new and innovative ingredients, share best practices, and exchange insights on how to build resilience in the ingredient supply chain through naturepositive sourcing.
Between expert panel discussions, cross-category ingredient showcases and themed industry roundtables, the stage is set for you to learn, innovate and network with like-minded peers.
Bringing ingredient innovation to life
Tastes of Better
Join our ingredient partners Kerry, IFF and AAK as they demonstrate a blend of technical expertise and ingredient innovation to help you tackle current and future new product development (NPD) challenges, all with culinary flair.
Spotlighting industry expertise
Main stage panels
Join over 100 influential speakers as they share The main stage will host a curated line-up of influential speakers as they share their expertise around sustainable sourcing strategies, positive nutrition and the latest insights and trends impacting food.
Putting ideas into action
Industry roundtables
Running alongside our panel sessions is a series of themed roundtable discussions led by our experts. These sessions will explore the most pressing topics and trends, providing a platform for candid, high-value exchanges across our event themes and categories.
Grow your network with a premium audience of VIPs
Food Matters Live VIPs work at the intersection of new product development, sustainability, and nutritional science for brands, manufacturers, retailers, QSRs, foodservice, and more. You will in be good company with this forward-thinking community, representing a cross-section of the food and drink industry in Ireland, the UK and Europe.
VIP attendees include:
New Product Development Manager | New Product Development
Food Technologist | Own Brand Product Developer | Formulation
Scientist | Senior New Product Development & Innovation
Manager | Development Chef and product developer | Culinary
Director | Group Culinary Innovation Manager | Innovation &
Growth Director | Innovation & Technology Manager | Head of Technical | Technical Product Manager | Senior Food
Technologist | Innovation Scientist | Head of Innovation |
Research & Development Manager | Food Technologist | Head of Sustainability | Head of Brand Sustainability & Responsibility
| Sustainability Manager | Sustainable Sourcing Specialist |
Sustainability & Animal Welfare Director | Supply Chain Manager
| Supply Chain & Procurement Director | Planning Manager
Supply Chain | Director – Sustainability & Procurement | Senior
Procurement Manager | Production & Procurement Manager |
Production Manager | Senior Nutritionist & Sustainability Lead
| Nutritionist | Senior Global Nutrition Manager | Site Food
Safety & Quality Manager | Food Safety & Quality Manager |
CEO | Managing Director | Marketing Manager | Global Brand
Marketing Lead | Category Manager | Product Change Manager
| Quality Coordinator | Head of Food & Agribusiness | Head of Food Safety & Quality | Head of Product
VIP Organisations
ABP Food Group | Aldi Ireland | All Real Nutrition | Aramark ireland
| Arthur Mallon Foods | Artizan Food Co | ARYZTA | Ashbourne
Meat Processors | Aurivo Co-operative Society Limited | Avondale
Foods | Ballymaguire Foods | Bord Bia | Brennans Bakery | Britvic
Ireland Ltd | BWG Foods | Carroll Food Services | CocaCola |
Codd Mushrooms | Compass Group | Complex Nutrition | Coolhull
Farm | Dairy | Industry Ireland | Danone | Dansko Foods Ltd |
Davison Canners | Dawn Farms | Deli Lites | Dew Valley Foods |
Diageo | Dole Plc | Donnelly Food Group | Drover Foods | Dublin
City University | Dunnes Stores | Enterprise Ireland | Errigal Bay
| Food Drink Ireland | Foodspace | General Mills | Glenhaven
Foods | Glenilen Farm | Glenstal Foods | GoBia Ltd | Golden Bake
| Greencore | Greene King | Hale Food | Heineken | Hero Group |
Hilton Foods Group | Inland Fisheries Ireland | Irish Country Meats |
Irish Distillers | Irish Yogurts | Kearney’s Home Baking Ltd | Keelings
| Kellanova | Keohane’s Seafood | Kepak | Kinsale Mead Co | Kraft
Heinz | Levy Uk & Ireland | Lidl Ireland | Liffey Meats | Lily O’Brien’s
Chocolates | Linden Foods | Manor Farm | Mars | McCormack
Family Farms | Meade Farm Group | Monaghan Mushrooms |
Mondelēz International | Musgrave | Nestlé | Nomad Foods | O’Brien Fine Foods | Ornua | Panelto Foods | Pepsico | Pilgrim’s
Food Masters | Sodexo | Supermacs | Sysco Foods | Teagasc | Tesco
Ireland | Thanks Plants | Unilever | University College Cork | William
Grant & Sons
Tastes of Better partner showcases
Where ingredient innovation comes to life.
Creating a World of Sustainable Nutrition
Join Kerry for an inspiring journey dedicated to making better choices for people, the planet, and society. Their event will address the challenges of sugar and salt reduction, meet the demand for great-tasting low/no-alcohol experiences, and drive sustainable solutions through innovative food waste reduction. They’ll also showcase impactful solutions for ingredients facing challenges, such as orange and cocoa.
Guests will be seated in a restaurant-style format, enjoying a curated suite of products across bakery, snacks, meat & ready meals, and beverages. Paying homage to the Emerald Isle, expect a few local twists throughout the session.
Key themes
Savoury Snacks
Refreshing Beverages
Low & No Alcohol
Bakery
Prepared Meals & Meat
Join KERRY on November 5th
We invite you to join Thomas Hahlin Ahlinder, President & CEO of Kerry Europe, and Albert McQuaid, Chief Science and Technology Officer at Kerry, as they open Food Matters
Live Dublin with an insightful fireside chat on 5th November between 09:10 - 09:35.
Alison Wilkinson VP & GM - UK& Ireland
Liam Brown Business Development Manager - Savoury Taste
Collette Wellings RD&A Senior TechnologistBeverage
Meet our team
Noreen Sheehan Business Development Director - Taste
Donal Lock RDA Executive ChefEurope
Jane Terry RD&A GraduateBakery
Zaak Kassam Business Development Director - Savoury Snacks
Pascal Miola Senior Development & Application Chef - UK & Ireland
Michelle Kearns RD&A Senior Technologist - Meat
All Star Suites
Unlock science & creativity for NPD
IFF returns with a refreshed concept “Winter Wonderland Market”, bringing their rich portfolio to life to help solve your manufacturing challenges. Attendees are invited to sample a rich spread of ingredient solutions across menu items covering key categories such as Dairy, Beverage, Snacks, Bakery, Bars & Confectionary, and Culinary.
Join IFF in Insights & Trends
Richard Neish from the Global Futures and Global Tastepoint team at IFF will be speaking in the Insights & Trends theatre on 5 November at 15.45 as he discusses the flavours of the future
with fellow panel members. And, on November 6th,Richard joins the panel on the megatrends driving change and innovation across the food and drink sector at 09:45.
Get ready to tantalize your taste buds with innovative ingredient solutions.
Start with a rhubarb sours mocktail paired with the fiery sweetness of vegetarian hot honey pigs in blankets. Energize with a kids bar, balanced in energy, protein, added iron for cognitive benefits, and Renew Her, a raspberry mate essence bar. Try the doughnut s’more, a mini doughnut dipped in chocolate-flavored coating and crushed biscuit crumbs, served with a raspberryflavored toasted marshmallow. Enjoy a savory black garlic doughnut with vegan mushroom sausage, and togarashi arancini with plant-based protein pieces. Warm up with a mystic chai sparkle or a cider apple hot toddy. Indulge in a fourin-one cocoa reduced dessert.
Dairy Beverage
Snack
Culinary Categories
Bakery
Meet our team
Andrea Rami Senior Bakery Designer, North Europe
Kyla Prindle Beverage Designer, UK
Chet Willcock Research Chef, Tastepoint UK
Laurent Venzi Sales Director North Europe
Rich Neish
Global Futures, Consumer Intelligence, Nourish
Eden Derrick Research & Development Chef, Europe
Matthew Stokes Design Director, North Europe
Podcast episode
Insights-led innovation through science and creativity
Producing a new food product, bringing it to market, and then successfully selling it, is no easy task.
It is difficult to get an exact figure, but most research indicates that at least half of new products fail within a year of launching.
It is no surprise when you consider just how competitive the food industry is – in the UK, it is the largest manufacturing sector.
Taking all of that into account, getting your new product “just right” is a challenge that requires skill, knowledge, and in most cases, deep category expertise and experience.
In this episode of the Food Matters Live
podcast, made in partnership with IFF, we look at some of the ways companies can achieve that ultimate aim of producing a product that consumers actually want to buy.
Attend our Tastes of Better events in Ascot, Manchester and Dublin
It is a form of art, but with a healthy dose of science, crucially, everything we talk about in the podcast is underpinned by solid insights and a wealth of experience.
So, how do you go about finding out what customers really want? How do you get a deeper understanding of their short, mid, and long-term concerns? And how do you use all of that information to successfully develop a new product? Listen here
All Star Suites
The big FAT question
There are three overarching challenges facing food developers and marketing teams in 2024 – sustainability, health and of course, cost of living. These are not new, but they have taken different forms, are happening at the same time, and with a much greater sense of urgency.
When it comes to sustainability, we are faced with new legislation relating to forest risk commodities, Scope 3 measurement and reporting, and carbon footprint reduction.
Regarding Health, we want to reduce the ‘bad’ such as saturated fat, sugar and calories, and increase the ‘good’ for example fibre, protein or essential nutrients such as Omega 3 fatty acids and vitamins. But this all needs to be done without compromising in the slightest: taste, texture or shelf life, and with as clean a label as possible so that food manufacturers are ‘HFSS ready’.
When tackling rising costs, there’s only so much that can be achieved through increasing efficiencies and shrinking the size of the end product. Ultimately, we must look at which ingredients are causing the most headaches and contributing most to the overall cost of the product, yet can readily be replaced with the latest fats and oils technology.
The next generation of oil fractions and fat blends can provide natural solutions to current food sector challenges relating to health, sustainability and cost of living. These blends are designed to work in synergy with the other ingredients in everyday foods, to achieve perfect taste and texture in everything from a cake to a cheese to chocolate or even a delicious smoothie.
What can you expect?
Our room will be divided into three sections:
▷ Introduction to Oils and Fats
▷ Manufacturing equipment and delivery system showcase
▷ In the middle of the room will be five tables, with five teams of experts to chat to and five sets of delicious, innovative food samples to try.
Key themes
Chocolate and Confectionery
The latest technology to replace Cocoa Butter and Cocoa to make milk, dark and white chocolate identical in taste and melt but with far lower cost and carbon footprint.
Bakery
Demonstration of how to reduce saturated fat and sugar whilst also increasing fibre to reach extremely low HFSS scores in products such as cookies, cakes and tarts. Also on display are the latest vegan cakes and cookies that look and taste identical to non vegan products as well as effective cost reduction solutions.
Dairy
Innovations in the replacement of dairy fat to make hybrid and plant based cheese, cream and butter for low cost, low carbon footprint industrial use with no loss of taste or performance.
Fat and oil delivery systems
Spray, dosing and metering equipment for ultra efficient application of oils, release agents, glazes and other ingredients.
Plant-based
Oils and fat technology showing how succulence, juiciness, gloss and shelf life can be added to plant based meat and vegetables.
Positive Nutrition
Stabilised and bio-available essential Omega 3 nutrients in delicious flapjacks, drinking yoghurts and smoothies.
Meet our team
Laura Gycha Customer Innovation Manager
Kevin McAlister Customer Innovation Manager
Kaly Chatakondu Commercial Director
Jill Ellis Customer Innovation Manager
Kristin Tammvee Customer Innovation Manager
Join Judith Murdoch from AAK for roundtable discussions exploring how to Reformulate to reduce Carbon footprint for Scope 3 in the Science-Based Target Initiatives.
Jodie Spriggs Customer Innovation Manager
Andrew Longwell Customer Innovation Manager
Roundtable sessions are taking place in the Hogan Suite at 12.15- 13.00 and 14.00 - 14.45 on 5 & 6 November.
Sustainability, health, cost of living – could fat really be the answer?
“The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.”
So says Dr Kaly Chatakondu, AAK’s Commercial Director for Food Ingredients in the UK and Ireland.
There is no doubt that the food industry is facing multiple challenges on multiple fronts but three key themes stand out: sustainability, health, and the cost of living.
All of us in the food industry are searching for potential answers that could help us overcome them, and satisfy consumer demand.
But here’s the big twist in the tale – it is suggested the answer to all three of those huge challenges could lie in fat.
It may not be the answer you were expecting, but in this episode of the Food Matters Live podcast, made in partnership with AAK, we explore the idea and discuss fat’s potential role in all three areas.
Tuesday, 5 November
Main Stages
Insights and trends
Sustainable Sourcing
Positive Nutrition
Thomas Hahlin Ahlinder and Albert McQuaid with Briony Mansell-Lewis from Food Matters Live at Kerry Culinary Centre, Naas, Ireland.
The inaugural Food Matters Live Dublin will begin with a fireside chat plenary session for all attendees in the Hogan Suite at 9.10.
Suzanne Campbell Author and broadcaster on Irish food and farming
Suzanne Campbell, author and broadcaster on Irish food and farming will lead the discussion alongside Thomas Hahlin Ahlinder, President & CEO of Kerry Europe, and Albert McQuaid, Chief Science and Technology Officer.
Tuesday, 5 November
Insights and trends
08:50 - 09:00
Welcome and opening remarks
Suzanne Campbell, Journalist and Broadcaster
09:00 - 09:20
Opening plenary session
Thomas Hahlin Ahlinder, President & CEO, Kerry Europe
Albert McQuaid, Chief Science and Technology Officer, Kerry Group
09:25 - 09:40
Tastes of Better partners
welcome panel
09:45 - 10:45
The megatrends driving change and innovation across the food and drink sector
Cyrille Filott, Global Strategist Consumer Foods, Packaging and Logistics, RaboResearch Food and Agribusiness
Linda Stuart-Trainor, Deputy Director, Food Drink Ireland
Zbigniew Lewicki, Global R&D Head, Unilever Ice Cream
Annie Dunne (moderator), Founder, the Art of Grate Food
11:00 - 12:00
Evolving the NPD process: leveraging data, digital tools and AI to support product development, innovation and reformulation
Anna Cruickshank, Senior Lecturer in Culinary Innovation and Food Product Development, Technological University
Dublin
Rakesh Sharma, R&D Director, Eastern Europe, Pepsico
Annie Dunne (moderator), Founder, The Art of Grate Food
12:15 - 13:15
The consumer tastes, behaviours and budgets driving healthy, innovative and sustainable food and drink solutions
Aoife Moran, Senior Regulatory Affairs Executive, Food Drink Ireland
Lauren Woodley, Group Nutrition Leader, Nomad Foods
Sonja Matthews, Senior ManagerStrategic Insights, Glanbia Nutritionals
Aisling Larkin, Food and wellness strategist, TV Chef and Broadcaster
Annie Dunne (Moderator), Founder, The Art of Grate Food
16:00 - 17:00
Flavours of the future: Trends and ingredients shaping modern menus
Ruairi Boyce, Executive Chef, Sports & Entertainment, Aramark Ireland
Ben Richardson-Hughes, Food Development Manager, Greene King
Aaron Dixon, Head of Culinary, Pilgrims Europe
Richard Neish, Global Futures and Global Tastepoint, International Flavors & Fragrances (IFF)
Flavours and colours
“
Allergens and free from Sustainable and hybrid
It was a really well organised event and I loved the mix of panel talks and
interactive sessions that I thought broke up the day nicely.
Product Innovation Technologist, Jordans Ryvita
Food and Drink
Ireland’s Deputy Linda Stuart-Trainor on the future of the prepared foods sector and more
As the food industry faces unprecedented challenges, Linda Stuart-Trainor shares her insights on navigating these turbulent times. Focusing on the Prepared Consumer Foods sector, she discusses the impact of economic pressures, shifting consumer trends, and the growing demand for sustainability.
What consumer trends do you believe will have the biggest impact on the Prepared Consumer Foods sector going forward?
In recent years, the cost of doing business has become a significant challenge for food companies. External events such as Brexit and Russia’s invasion of Ukraine have driven up costs for manufacturers, importers, and exporters. Labour costs have also risen sharply, partly due to new government policies around the minimum wage, statutory sick pay, and employment permits, which have added further financial pressure.
Taste, health, and convenience are all interconnected. Food businesses have been working for years to offer healthier products, but consumers are clear they don’t want to compromise on taste or convenience. The food industry is focusing on gradual reformulation, reducing sugar, salt, saturated fat, and calories in many popular products.
How can Irish food companies innovate to meet the growing demand for sustainability across the industry?
The first essential step is to understand your company’s starting point. Every business needs to assess its operations based on data to identify where it has the most significant sustainability impact. While many Irish food companies have already done this, those that haven’t can access grants from Enterprise Ireland.
My advice is to let the data guide you. Focus on areas where you can make the biggest difference—whether that’s in sourcing, energy efficiency, water usage, food waste, or packaging. This might lead you down a different path than what the media is highlighting. That’s why it’s crucial to be transparent about your company’s sustainability journey and share your story with consumers, policymakers, and others. Above all, as you transition to a more sustainable business, food safety must remain at the core of any changes.
Which recent shifts in consumer behaviour are most likely to influence product development strategies in the food and drink sector?
Consumers’ attitudes towards packaging have driven significant innovation in the food industry. Many new and growing food businesses are now using the National Prepared Consumer Foods Centre’s packaging suite to trial new materials and assess their impact on product quality and shelf life.
Consumer preferences, customer demands, and regulatory requirements in export markets are also top of mind for food manufacturers when developing new products. Irish Prepared Consumer Foods are now exported to 139 markets globally, generating €3.1bn in 2023—up 7% from the previous year. Irish food and drink are appreciated worldwide across an expanding range of categories and countries.
Join Linda Stuart-Trainor and other industry experts on 5 November for a panel discussion exploring the megatrends shaping the future of food and drink.
Tuesday, 5 November
Sustainable Sourcing
08:50 - 09:00
Welcome and opening remarks
Suzanne Campbell, Journalist and Broadcaster
09:00 - 09:20 Opening plenary session
Thomas Hahlin Ahlinder, President & CEO, Kerry Europe
Albert McQuaid, Chief Science and Technology Officer, Kerry Group
09:25 - 09:40
Tastes of Better partners welcome panel
09:45 - 10:45
Sustainable sourcing –navigating the global
market
09:45 - 10:00
Expert insight: regulatory update and its impact on sourcing practices
Padraig Brennan, Chairperson, Organic Strategy Forum, Consultant, Padraig
Brennan Consulting
10.00 - 10.45
Panel discussion
David Kennedy, Head of Dairy, Bord Bia
Tara McCarthy, Global Vice President ESG, Alltech
Owen Keogh, Head of Sustainability, Musgrave
Louise O’Connor, Corporate Social Responsibility Manager, Strong Roots
11:15 - 12:00
Accelerating agro-ecological agriculture – navigating transition challenges and opportunities
Volkert Engelsman, Chair, Robin Food Coalition
Emma Keller, Head of Sustainability, Nestlé UK&I
Dr Jean Kennedy, Manager Science and Technology, The Louth & Meath Education and Training Board
Gillian Westbrook, CEO, Irish Organic Association
14:45 – 15:45
Moving towards nature positive production – are we where we need to be?
John Casey, Chief Manufacturing and Supply Chain Officer, Nuritas
Mark Christal, Divisional Manager, Food and Sustainability, Enterprise Ireland
Dr Anne Marie Henihan, Centre Director, Dairy Processing Technology Centre
16:00 – 17:00
The road to net zero –implementing science-based targets
16:00 - 16:20
Implementing science-based targets
Judith Murdoch, Director, Murdoch Associates
16:20 - 17:00 Panel discussion
Emer Fardy, Group Head of Sustainability & Human Rights, Hilton Foods
John McGrath, Head of Business Development, Sustainability, Marketing and Communications, Dawn Farms
Conor Mulvihill, Director, Dairy Industry Ireland
Judith Murdoch, Director, Murdoch Associates
Navigating ESG: Insights from Emma Keller, Head of Sustainability at Nestlé
UK & Ireland
“Gone are the days when ESG was a nice-to-have or just a bit of philanthropy on the side of the business”, says Emma Keller, Head of Sustainability at Nestle: “Today, consumers, shareholders, policymakers, NGOs, and employees expect companies to act sustainably and evidence the actions they are taking to make a positive difference to people and the planet.” But how might this look in practice? We caught up with Emma to hear her insights on building an impactful ESG strategy in the leadup to Food Matters Live Dublin:
What are the main issues on your radar as Head of Sustainability for Nestlé?
With 2025 just around the corner, a key focus is continuing to reduce our emissions. As a food business, this means acting across our entire value chain— from sourcing ingredients regeneratively to making manufacturing and logistics more sustainable, transforming our products and packaging, and ultimately supporting responsible consumption. We’re facing more disclosure requirements and policy changes than ever before as well, which will require effective collaboration within and across sectors.
How can companies prioritise areas of action in their ESG strategies, and what should they consider when doing so?
One of the best ways companies can understand their impact and prioritise where to focus is by conducting a materiality assessment. This involves identifying and evaluating the issues that are most significant to their business and stakeholders. When doing so, companies should consider the potential impact of these issues on their reputation, financial performance, and long-term sustainability to drive adoption across the business.
What are some of the challenges you foresee in scaling up agroecological farming methods?
Join Emma on 5 November for an expert panel discussion exploring strategies to accelerate agroecological agriculture.
There’s often a lack of knowledge and expertise among farmers on what needs to be done, paired with a lack of the right incentives and investment in technology to drive the change at scale. One of the most challenging areas that cannot be underestimated is the significant change in mindset and behaviour required from farmers, businesses, and policymakers alike. Transitioning the food system to one that is net zero emissions, nature-positive, and good for our health requires a step-change in how we farm. While we’re seeing incredible progress from many farmers, key challenges remain before we can achieve a large-scale and accelerated shift from traditional conventional agriculture— which releases carbon and degrades soil health—to regenerative agriculture, which sequesters carbon, increases biodiversity, and improves the soil.
Explore the programme
Tuesday, 5 November
Positive Nutrition
08:50 - 09:00
Welcome and opening remarks
Suzanne Campbell, Journalist and Broadcaster
09:00 - 09:20
Opening plenary session
Thomas Hahlin Ahlinder, President & CEO, Kerry Europe
Albert McQuaid, Chief Science and Technology Officer, Kerry Group
09:25 - 09:40
Tastes of Better partners welcome panel
09:45 - 09:50
Chair’s welcome to positive nutrition
Claire Mac Evilly, CEO, Airfield Estate
09:50 - 10:50
Advancement and innovation in nutrition across the lifespan
09:50 – 10:05
The role of positive nutrition in healthy ageing
Barbara Bray MBE, Food Safety and Nutrition Consultant, PhD Researcher in Healthy Ageing Diets, Queen’s University Belfast
10:05 – 10:20
Examining the science behind nutrition for women’s health and lifecycle
Dr Conor Kerley, Founder & Chief Scientific Officer, Phytaphix
10:20 – 10:35
The role of Foods for Special Medical Purposes in the treatment of disease-related malnutrition
Alice Moffitt, Specialised Nutrition Executive - Foods for Special Medical Purposes, Dairy Industry Ireland
10:35 - 10:50
Question and answer session
11:15 – 12:00
Latest trends in precision nutrition - where next?
Professor Eileen Gibney, Director, UCD Institute of Food and Health
Dermot O’Riordan, Co-Founder & COO, Reso Health
Nard Clabbers, Founder, NCNC Nutrition Consultancy
15:00 - 15:45
Game-changing ingredients to enhance immune health
Professor Christine Loscher, Head, School of Biotechnology, Dublin City University
16:00 - 16:45
Functional ingredients for sports and active nutritionlatest R&D
16:00 – 16:15
The evolution of the active and sports nutrition market
Eimear Connolly, Head of Technical and Innovation, Future Nutrition Ltd
16:15 – 16:30
Optimum nutrition for femaleswhat does that mean through the ages and stages of performance?
Professor Sharon Madigan, Head of Performance Nutrition, Irish Institute of Sport
16:30 – 16:45
Understanding and mitigating the impact of high protein diets for athletes
16:45 - 17:00
Question and answer session
5 & 6 November, Hogan Suite
5 November 14.00 – 14.45
Roundtables
Navigating nutrition and health claims regulations to deliver responsible and impactful claims
Lauren Woodley, Group Nutrition Leader, Nomad Foods
5 November 14:00
Funding, regulation and reputation: how to engage with government on your key food business priorities and challenges
N Linda Stuart Taylor, Deputy Director, Food and Drink Ireland
Aoife Moran, Senior Regulatory Affairs Executive, Food Drink Ireland
5 November 12:15 & 14:00
6 November 12:15 & 14:15
Reformulating to reduce Carbon footprint for Scope 3 in the Science Based Target Initiative
Judith Murdoch, Sustainability Consultant, AAK
5 & 6 November 12:15
The opportunity biomethane production can play in the circular economy of the food industry.
5 November 14:00 6 November 14:15 How AI can help your business on its sustainability journey
5 November 14:00 6 November 14,15
Unlocking the future of personalised nutrition
Nard Clabbers, Founder, NCNC Nutrition Consultancy
5 November 14:00
6 November 14,15
Better-for-you indulgence: powered by protein
Bernadette Grant, Senior Product Strategic Manager, Glanbia Nutritionals
Sonja Matthews, Senior Manager for Strategic Insights, Glanbia Nutritionals
6 November 14:00 – 14:45
Working together to increase fibre intakes in Irelandthe role of innovation and reformulation
Dr Yvonne Finnegan, Director, Finne Nutrition & Regulatory Consultancy
Wednesday, 6 November
Main Stages Insights and trends Sustainable Sourcing
Positive Nutrition
Wednesday, 6 November
Tastes of Better is a great event to keep on track with the latest and future of the food industry. Friendly and relaxing format for quality networking.
Head of Ingredients, Pladis
09:15 - 09:25
Welcome and opening remarks
09:25 - 9:50
Opening plenary session
10:00 - 11:00
The megatrends driving change and innovation across the food and drink sector
Lucy Ryan, Head of Food & Beverage Sector, Bank of Ireland
David Berry, Country Manager, Ireland, NielsenIQ
Anne-Marie Kelly, Head of Insights, Valeo Foods
Richard Neish, Global Futures and Global Tastepoint, International Flavors & Fragrances (IFF)
Annie Dunne (moderator), Founder, the Art of Grate Food
11:15 - 12:00
Spotlight on Ultra-Processed Foods – Is the debate around UPF causing ultra anxiety in consumers?
Nard Clabbers, Founder, NCNC Nutrition Consultancy
Annie Dunne (moderator), Founder, the Art of Grate Food
12:15 - 13:00
The consumer tastes, behaviours and budgets driving healthy, innovative and sustainable food and drink solutions
Shay Hannon, Centre Manager, National Prepared Consumer Foods Centre, Teagasc
Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business
Shay Kendrick, Culinary Director, Compass Group Ireland
Dr Leonie Lynch, Founder, Juspy Annie Dunne (moderator), Founder, the Art of Grate Food
15.00 - 16:00
Flavours of the future:
Trends and ingredients
shaping modern menus
Ben Richardson-Hughes, Food Development Manager, Greene King
Audrey Crone, Executive Chef Ireland, Unilever Food Solutions
Mark Anderson, Culinary Director, Gather & Gather
Derek Conlan, Group Culinary Innovation Manager, Kepak Foods
Wednesday, 6 November
Sustainable Sourcing
Deforestation regulation
Sourcing for NPD
09:15 - 09:25
Welcome and opening remarks
09:25 - 09:50
Opening plenary session
Dr Nessa Noronha, Director, Food for Health Ireland
10:00 - 10:45
Advancing towards a circular economy – can global R&D deliver?
Shay Hannon, Manager, National Prepared Consumer Food Centre
Ben Wilding, CEO, Sun Bear Biofuture
11:15 - 12:15
Inspiring brand trust through responsible sourcing
Mark Keller, Interim CEO, National Dairy Council
Michael Hoey, Managing Director, Country Crest
Iarina Radu, Senior Manager, Sustainable Supply Chain Initiative, The Consumer Goods Forum
Chris Upton, Lead Consultant, Havas
Genus & CEO, Havas Dublin
15:00 - 15:45
Unlocking the potential of upcycling
Niamh Dooley, COO, BiaSol and Circular Food Co
Simona Grasso, Assistant Professor in Food Science & Nutrition, University College Dublin
Dr Lara Ramdin, Chief Innovation Officer, Upcycled Foods
Tom Simmons, Founder & CEO, The Supplant Company
15:45 - 16:30
Tackling scope 3 emissions in practice - delivering change
Professor Karina Pierce, Professor of Dairy Production and Director of External Relations, School of Agriculture and Food Science, University College Dublin
Stephen Connolly, Agri Sustainability Manager, ABP Ireland & Poland
Ben Williams, Sustainability Manager, Leprino Foods
David Hagan, Global Regenerative Agricultural Manager, Diageo
“
I thoroughly enjoyed this event – a fantastic opportunity to listen to insights from a diverse range of experts about the impact of the new regulations on the food industry, whilst providing valuable knowledge on how we can collaborate and strive for compliance together.
Sustainable Raw Materials Manager, Marks & Spencer
Wednesday, 6 November
Positive Nutrition
09:15 - 09:25
Welcome and opening remarks
Claire Mac Evilly, CEO, Airfield Estate
09:25 - 09:50
Opening plenary session
10:00 - 11:00
Spotlight on gut health - meeting consumer expectations
10:00 – 10:15
Digestive wellness diversifieswhat is driving innovation in the gut health category?
Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business
10:15 – 10:30
Fermented foods and health
It was a great event. Loved how unbiased and expert the speakers were, it sparked some really interesting discussions.
Senior
Nutritionist, Gousto “
Professor Paul Cotter, Head of Food Biosciences, Teagasc Food Research Centre and CTO, SeqBiome Ltd
10:30 – 10:45
The female gut microbiome: lessons through life – a focus on reproductive health
Dr Emily Prpa, Science Manager, Yakult
10:45 - 11:00
Question and answer session
11:15 - 11:30
Ireland – bridging the fibre gap
Dr Yvonne Finnegan, Director, Finne Nutrition & Regulatory Consultancy
1:30 – 12:15
Dietary interventions and innovation for cognitive
wellbeing – a spotlight on stress and sleep
Dr Siobhain M. O’Mahony, Senior Lecturer, Department of Anatomy and Neuroscience, APC Microbiome Ireland, University College Cork
Dr Julianne Hellhamer, CEO, daacro
15:10 - 15:30
Sustainable healthy diets – a balancing act
Dr Mary Harrington, Senior Nutritionist, National Dairy Council
15:30 - 16:15
The future of front of pack nutrition labelling
Caroline Bialek, Consumer Information Manager, FoodDrinkEurope
Dr Yvonne Finnegan, Director, Finne Nutrition & Regulatory Consultancy
Lauren Woodley, Group Nutrition Leader
Nomad Foods
Navigating the future of sustainable eating: insights from Joanna Trewern on hybrid meats and climatarian strategies
In the leadup to our inaugural event in Dublin this November, we caught up with Joanna Trewern to pick her brains about the intersection between health, sustainability and diet. Along the way, we discuss the future of hybrid meat options and the most effective strategies to encourage climatarian eating patterns.
Do you think hybrid meat products fortified with plantbased ingredients will take off commercially?
Blended products have been available for a while, but their retail performance has been weaker than expected and many lines have been discontinued due to low sales. This likely stems from a few factors including consumer perceptions around value for money and taste, as well as the marketing falling short. Despite this, there’s a clear opportunity for foodservice businesses to capitalise on blended foods as these products offer a pragmatic solution to advancing healthy, sustainable diets at scale.
Could you offer an example where sustainability and health intersect?
Based on your research, what are some of the most effective strategies to nudge consumers towards more sustainable eating habits?
We’re increasingly aware of the link between soil health and nutrient-rich foods, with healthy, biodiverse soils producing more nutritious crops that are higher in micronutrients; by investing in sustainable farming practices, food companies can also deliver healthier food.
There’s no silver bullet, instead, a comprehensive toolbox of nudges is most effective at shifting behaviours. In dining environments, there’s growing evidence of the impact of default nudges on consumer choice. This strategy excites me because it delivers impact— some studies show a 40% increase in plant-based choices—without limiting consumer choice. In retail, insights from my research show that a well-designed consumer engagement campaign that builds a community of likeminded people can positively impact sustainable food behaviours, including meat consumption, and lead to lasting behaviour change.
Join Joanna at Food Matters Live Dublin for a session on transforming diets for health and sustainability.
Yakult’s Dr Emily Prpa on the menopausemicrobiome link and opportunities to innovate for women’s health
In anticipation for Dublin this November, we had the pleasure to sit down with Yakult’s resident gut expert to chat about the intersection between the microbiome, menopause and women’s health more broadly.
What is the most compelling research you have encountered on the role of the gut microbiome in fertility?
Whilst the research looking at the role of the gut microbiome in fertility is in its early stages, there is emerging evidence to suggest that the gut microbiome may be an important factor, such as the fact that the gut microbiome profile differs between fertile and infertile women, or that an imbalanced gut microbiome has been linked to both male and female infertility. Promising research also indicates that probiotics may be effective in reducing the risk factors of infertility, such as PCOS.
Where do you see the greatest opportunities for innovation in the women’s health category?
We now know about the “ostrebolome” – a unique collection of microbes in the gut which are capable of metabolising and regulating circulating oestrogen levels. This puts the gut microbiome directly in the spotlight for innovation when it comes to supporting women through menopause, a period when oestrogen levels drastically decline.
Are there any broad patterns in how the microbiome changes throughout a woman’s lifetime?
The female gut microbiome is dynamic throughout life and experiences pronounced changes throughout key stages. For example, during the later stages of pregnancy, oestrogen levels peak, leading to microbial changes. Interestingly, dysbiosis (an imbalanced gut microbiome) has been associated with complicated pregnancies. In addition, during menopause the female gut microbiome becomes less diverse, reflecting that of the male gut microbiome.
Join Dr Prpa on 6 November in Dublin for an insightful session on the female gut microbiome and its impact on reproductive health.
Explore the programme
1-2-1 Meetings
To maximise the networking potential of attending Food Matters Live, on 6 November we will be hosting a dedicated meeting programme allowing all participants the opportunity to arrange and attend 1-2-1 meetings.
With 400 attendees set to join Food Matters Live, this is a unique opportunity to meet, connect and do business.
Food Matters Live networking app will allow you to connect with all attendees prior to the events and schedule meeting times within allocated time slots on 6 November. The networking app will be open to registered attendees two weeks before the event to start planning.
Check which pass is right for you
Meet our speakers
Ben Richardson-Hughes Greene King
Ben Wilding Sun Bear Biofuture
Ben Williams Leprino Foods
Caroline Bialek FoodDrinkEurope
Alice Moffitt Dairy Industry Ireland
Aaron Dixon Pilgrims Europe
Albert McQuaid Kerry Group
Anna Cruickshank Technological University Dublin
Audrey Crone Unilever Food Solutions
Barbara Bray MBE Queen’s University Belfast
Anne-Marie Kelly Valeo Foods
Aoife Moran Food Drink Ireland
Cyrille Filott Rabobank
David Berry NielsenIQ
Chris Upton Havas Genus and Havas Dublin
Conor Mulvihill Dairy Industry Ireland
David Hagan Diageo
Dr Juliane Hellhammer daacro
David Kennedy Bord Bia
Dr Lara Ramdin Upcycled Foods
Derek Conlan Kepak
Dr Yvonne Finnegan Finne Nutrition & Regulatory Consultancy
UCD Institute of Food and Health
Lucy Ryan Bank of Ireland
Mark Anderson Gather & Gather
Mark Christal Enterprise Ireland
Mark Keller National Dairy Council
John Casey Nuritas
Iarina Radu The Consumer Goods Forum
Joanna Trewern ProVeg International
John McGrath Dawn Farm Foods
Eileen Gibney
Dermot O’Riordan Reso Health
Dr Jean Kennedy The Louth & Meath Education and Training Board
Dr Conor Kerley Phytaphix
Gillian Westbrook Irish Organic Association
Emma Keller Nestlé UK&I
Eimear Connolly Future Nutrition Ltd
Emer Fardy Hilton Foods Group
Dr Anne Marie Henihan Dairy Processing Technology Centre (DPTC)
Dr Emily Prpa Yakult
Mikaela Linden-Ibrahim New Nutrition Business
Nard Clabbers NCNC Nutrition Consultancy
Mary Harrington National Dairy Council
Michael Hoey Country Crests
Lauren Woodley Nomad Foods
Linda Stuart-Trainor Food and Drink Ireland
Karina Pierce School of Agriculture and Food Science, UCD
Dr Dr Leonie Lynch Juspy
Nessa Noronha Food For Health Ireland
Ruairi Boyce Aramark Ireland
Thomas Hahlin Ahinder Kerry Europe
Niamh Dooley BiaSol & Circular Food Co.
Shay Hannon National Prepared Consumer Food Centre
Tom Simmons The Supplant Company
Owen Keogh Musgrave
Shay Kendrick Compass Group Ireland
Volkert Engelsman Robin Food Coalition
Padraig Brennan Chairperson, Organic Strategy Forum
Simona Grasso University College Dublin
Zbigniew Lewicki Unilever Ice Cream
Paul Cotter Head of Food Biosciences, Teagasc Food Research Centre
Prof Sharon Madigan Irish Institute of Sport
Siobhain M. O’Mahony University College Cork
Sonja Matthews Glanbia Nutritionals
Professor Christine Loscher Dublin City University
Stephen Connolly ABP Ireland & Poland
Richard Neish IFF
Tara McCarthy Alltech
Here are six reasons why Food Matters Live Dublin is the must-attend event of the year.
1. Stay ahead of the latest industry trends
2. Experience ingredient innovation first-hand
3. Connect the dots between health and sustainability
4. Transform ideas into action
5. Connect with the best
6. Personalise your day through the event app, including access to the 1-2-1 meeting programme
Book my place
Which pass is right for you?
VIP pass
Complimentary
▷ For brands, manufacturers, QSRs, retailers and foodservice
▷ Tastes of Better – conditions apply
▷ Access to main stages
▷ Access to roundtables
▷ Networking lunch and reception
Team pass
Complimentary
▷ For teams in brands, manufacturers, QSRs, retailers and foodservice
▷ Tastes of Better – conditions apply
▷ Access to main stages
▷ Access to roundtables
▷ Networking lunch and reception
Event pass
£495 + VAT
▷ For business services or ingredient suppliers
▷ Access to main stages
▷ Access to roundtables
▷ Networking lunch and reception
▷ Tastes of Better - not included
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