26 – 27 November
60+ expert speakers
40
Welcome
Food Matters Live is delighted to be back in Manchester on 26 – 27 November, with an insightful and focussed two-day programme featuring an exciting lineup of speakers from across the food, nutrition and ingredients sectors – all centred around the topical issues of positive nutrition, sustainable sourcing and the important connections within them.
On the nutrition main stage, you will have the opportunity to discuss topics such as characterising the consumer of the future, ingredient innovations in key areas such as healthy ageing, immune health and active nutrition together with new insights into nutrition for cognitive health, nutraceuticals and how to bridge the fibre gap.
Over on the Sustainable Sourcing main stage, the focus turns to key issues including the upcoming EUDR regulations, regenerative agriculture in action, the potential of upcycling, science based targets and sustainable ingredient innovation.
A programme of focussed roundtables form part of the programme and allow to delve deeper into some of our key themes with expert hosts.
With thanks to all our partners, speakers, roundtable hosts
– we look forward to welcoming you to Food Matters Live Manchester this November.
Briony Mansell-Lewis Managing Director
Connecting insights, innovation and people for industry change
This November Food Matters Live returns to Manchester, offering an unmissable opportunity to collaborate with the brightest minds in food and drink who are leading the way in new product development, sustainable production and evidence-based nutrition.
Prepare to explore cutting-edge innovations, share strategies for building resilient, nature-positive supply chains, and gain exclusive insights from expert panels, engaging roundtables, and high-impact networking opportunities. Join us to learn, create and secure meaningful connections with the leaders driving real transformation in food innovation.
Spotlighting industry expertise
Hear directly from the experts leading the biggest shifts in sustainable sourcing, positive nutrition, and the trends reshaping the food industry.
Sustainable Sourcing
Discover breakthrough strategies in regenerative agriculture, ingredient transparency, and supply chain resilience. See how top brands are leading the way, meet sustainability experts, and learn how you can apply these approaches and tap into new market opportunities.
Positive Nutrition
Stay ahead of the growing demand for active and sports nutrition, healthy ageing, fibre, gut health, immunity-boosting ingredients, and sustainable, functional foods. Gain insider knowledge to fast-track your innovation in positive nutrition and create the health-driven products consumers are demanding.
Putting ideas into action
Take part in intimate, expert-led roundtable discussions designed to encourage meaningful interactions and collaboration. These face-to-face sessions offer a rare opportunity to engage directly with industry leaders, allowing you to be part of highvalue conversations that matter. Walk away with actionable strategies to accelerate innovation and drive lasting impact for your business.
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 UK’s food and nutrition.
VIP Organisations represented include:
ABP Foods | Asda | Aspens Catering | Baker & Baker | Bettys & Taylors of Harrogate | BBF Limited | Bidfood | Brain Feed | Booker | Can Cook | Cardiff Metropolitan University | Co-op | Cranswick
Country Foods | Destiny Foods | Domino’s Pizza | Dr Oetker | Dr
Vegan | Elior UK | Euro Food Brands | Field and Forest Foods |
Greencore | Fullers Foods | Happy Table Foods | Holland & Barrett
| Majid al Futtaim | Hypermarkets Georgia | Manilife | Morrisons |
Muller | MyProtein | Natures Aid | Nestle Health Science | Nichols plc | Nutricol | Oatly UK Operations & Supply Ltd | Oetker | Park
Cakes | PepsicCo | Princes | Quorn | Refresco | Saputo Dairy | Science in Sport | Symingtons | Stateside Foods Limited | Vector
Consumer | Vitrition UK | Waitrose & Partners | Walker’s Shortbread
Ltd | Warburtons | Wassen International | Waterfields | Westmillpart of Associated British Foods plc | AB Sports Nutrition | Westmill
VIP attendees include:
Concept NPD Manager | Nutrition Manager | Nutrition and HFSS Manager | Sourcing Manager | Director of Sustainability |
Responsible Sourcing Manager | Nutrition Manager | Nutrition and Allergen Manager | Catering Development Manager | Managing Director | Social Programmes Manager | Programme
Director of MSc Food Science & Technology | Sustainable
Sourcing Manager | Senior Sustainability Manager | Policy
Development & Planning Manager | Research & Development
Manager | Head of Research & Development | Head of Innovation
| Head of Operations | Director of Food Safety and Quality
Assurance | Innovation and Development Technologist | Brand
Manager | Head of Marketing | Head of Nutrition | Director of CSR & Wellness | Quality Systems Manager | NPD Manager
Technologist | Head of Technical | Director | NPD Controller |
NPD Procurement Controller | Head of Food Safety and Quality
| Senior NPD Manager | Sustainability Specialist | Company
nutritionist | Trading - Central Manufacturing | NPD Technologist
| Product Development Technologist | Senior Brand Manager |
Category Development Manager eCommerce | Account Manager
Head of R&D | Head Of Sustainability | Applications and
development manager | Head of Innovation & Development
| Life Scientist | Regulatory Manager | Director of Culinary
Innovation | Senior Foodservice lead for Healthcare and Net
Zero | Quality Manager | R&D Manager | Innovation Director |
Freelance Nutritionist and Physiology Consultant | Group Head of New Product Development | Senior New Product Development
Manager | Product Development Lead | Category Technical
Manager and Nutrition lead in Technical | Partner & Head of Quality, Regulatory & Technical | Group Sustainability Lead |
Sustainable Environment Manager | Innovation and Product
Marketing Brand Manager | Category Manager - Ingredients |
Product Manager | NPD | Innovation Project Manager | Product
Development Manager
About our knowledge partner
Food Matters. Live is pleased to partner with Unesco and the Culinary Arts Commission from Saudi Arabia on the launch of the International Food Atlas, a digital platform for safeguarding, promoting, and transmitting foodways for future generations.
The International Food Atlas
The International Food Atlas has been developed to promote and support the safeguarding of foodways of living heritage through showcasing its diversity and connections with sustainable development.
Dr. Mohamed Hamoud, Senior Consultant representing the Culinary Arts Commission and the International Food Atlas platform will be speaking on 26 November on the Sustainable Sourcing main stage about this platform, the objectives, goals and launch.
Tuesday,
26 November
Main Stages Sustainable Sourcing
Positive Nutrition
Tuesday, 26 November
Sustainable Sourcing
09:00 - 09:25
Registration and refreshments
09:25 – 09:30
Chair’s opening remarks
09:30 - 10:45
Regenerative agriculture in action: Challenges and opportunities of integrating regenerative food practices into the food service supply chain
09:30 - 10:00
Exploring how to spearhead regenerative systems in collaboration with commercial partners
Dr Vincent Walsh, Founder RegenFarmCo
10.00 - 10.45
Fireside chat: Exploring the intricate interplay between regenerative agriculture, commercial food operations, and sustainable sourcing
Jonathan Davies, Managing Director, Levy
Hattie Park, Head of Sustainability, The All England Lawn Tennis Club
Dr Vincent Walsh, Founder, RegenFarmCo
10:45 - 11:30 Roundtables
11:45 -13:00
Exploring how industry is embracing the move towards regenerative agriculture
11:45 - 12:15
Fireside Chat: Regenerative agriculture in partnership
Andrew Voysey, Chief Impact Officer, Soil Capital
Luc Beerens, Global Sustainable Sourcing Director, Mars Incorporated
12:15 – 12:35
Introducing the International Food Atlas
Dr. Mohamed Hamoud, Senior Consultant at the Culinary Arts Commission, Ministry of Culture, Saudi Arabia
12:35-13:00
Understanding industry’s role in championing regenerative agriculture
Mark Varney, Head of Fair to Nature, RSPB
Dr. Mohamed Hamoud, Senior Consultant at the Culinary Arts Commission, Ministry of Culture, Saudi Arabia
13:45 - 14:30
Roundtables
14:40 - 15:25
How are new regulations and policy developments
reshaping the ingredients
supply chain?
14:40 – 15:05
An overview of regulatory and policy landscape
Chris West, Deputy Director for Research, Stockholm Environment Institute, University of York
14:55 – 15:30
Panel: Learnings from industry in preparing to meet new legislation
15:30 - 16:45
Sustainable Ingredients Innovation R&D Showcase
15:30 - 15:50
Case study
Dr Sarah Gaunt, Director, SPG Innovation
15:50 - 16:10
Case study:Investigating how exploiting stress memory can breed next generation, diseaseresistant plants
Dr. Sam Wilkinson, Department of Biology, University of York
5:10 - 16:30
Case study: Phytochemical recovery from food waste for a healthy gut
Dr Christine Bosch, Associate Professor in Nutrition, University of Leeds
16:30 - 16:45
Question & Answer time
Tuesday, 26 November
Positive Nutrition
09:00 - 09:25
Registration and refreshments
09:25 - 09:30
Welcome and opening remarks
Paul Gately, Professor of Exercise and Obesity, Leeds Beckett University and CEO, More Life
09:30 - 10:45 Panel discussionAnticipating the trends driving the nutrition sector: characterising the consumer of the future
Natalie Rouse, University of Swansea
Bertel Haugen, Head of Innovation & Sustainability, Rude Health
Bryonie Hollaert, Senior Nutrition Manager, Co-Op
Dr Adele Costabile, Professor of Clinical Nutrition and Microbiome, University of Roehampton
Dr Emily Prpa, Company Nutritionist and Science Manager, Yakult
10:45 - 11:30
Roundtables
11:40 - 12:20
Ingredients supporting healthy ageing: consumer preferences and the evolving landscape
11:40 - 12:00
Understanding how nutritional science and the gut-skin axis can support healthy ageing
Jelena Vulevic, CEO and Co-Founder, veMico Ltd
12.00 - 12:20
Exploring the evidence-base for the Nordic diet in supporting healthy ageing
Dr Tanja Harrison, Registered Nutritionist, Regional Representative for the North-West, Association for Nutrition and Founder, The Menopause Larder
12:20 - 12:35
Question and answer session
12.35 - 13.00
Understanding the evidence base behind NiHPRO Protein: lactose and allergen-free protein ingredients
Drew Campbell, Founder, NiHPRO
Dr Seiji Aoyagi Chief Science Officer, NiHPRO
13.15 - 13.35
Lunchtime address:
Introducing the International Food Atlas
13.45 - 14.30
Roundtables
14:30 - 16:00
Examining the latest science and ingredients inspiring sports and active nutrition
14:40 - 15:00
Examining the science at the intersection of sports and personalised nutrition
Rob Hobson, Registered Nutritionist
15:00 - 15:20
How are consumer trends shaping the current sports nutrition market?
Gareth Powell, Research and Development Manager, Applied Nutrition
15:20 - 15:40
Optimising performance nutrition: considerations for female athletes
Samantha Abbott, Lecturer, Nottingham Trent University and Performance Nutritionist, Loughborough Sport
15:40 - 16:00
From beige to brilliant: elevating clean nutrition with colour
Emma Fielding, Marketing Communications Specialist, GNT
16:00 - 17:00
Positive nutrition for cognitive health
16:00 - 16:20
Nutrition for the menopausal brain
Dr Matthew Pontifex, Lecturer in Health Sciences (Dietetics), School of Health Sciences, University of East Anglia
16:20 - 16:40
Clever polyphenols: examining the impact of dietary polyphenols on brain health
Dr Catarina Rendeiro, Assistant Professor in Nutritional Sciences, University of Birmingham
16:40 - 17:00
The role of positive nutrition in sleep and stress
Andy Thomas, Founder and Chief Executive, BetterYou
26 -27 November
Featured roundtables include:
A series of expert-led roundtables will take place across the two days at 10:45 and 13:45, covering key themes and solutions relating to food innovation, sustainable sourcing and positive nutrition.
Formulating for active nutrition with lactose & allergen-free protein ingredients
Drew John Campbell, President and Co-Founder, NiHPRO
Dr
Seiji Aoyagi, Chief Science Officer, NiHPRO
Sourcing sustainable ingredients for impactful product development
Andy Griffiths, Technical Field Support, Ulrick & Short
Kate Lefroy, Product Innovation Scientist, Ulrick & Short
Part 1 at 10:30 and part 2 at 13:45
Equipping foodservice for a plant-based future
Joanna Randall, Senior Manager, Humane Society International
A balanced plant-based plate
Jenny Chandler, Plant based culinary Lead, Humane Society International UK’s Forward Food programme
Sports and active nutrition: Navigating the policy, political and regulatory landscape
Laura Contin, ESSNA Secretariat
Wednesday, 27 November
Main Stages Sustainable Sourcing
Positive Nutrition
Wednesday, 27 November
Sustainable Sourcing
09:00 - 09:25
Morning refreshments
09:25 - 09:30
Chair’s opening remarks
09:45 - 10:45
Understanding the Science
Based Targets Initiative framework
09:45 - 10:15
Case study: Decoding the SBTi process: Aramark’s journey to validation
Gina Camfield, Head of ESG, Aramark UK & Global Offshore
10:15 - 10:45
Case study: How to start the journey towards science based targets
Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs
10:45 - 11:30
Roundtables
11:40 - 12:20
Science based targets: Lessons learned from early adopters
Chris Shearlock, Sustainability Director, Europe, Thai Union
Gina Camfield, Head of ESG, Aramark UK & Global Offshore
Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs Moderator: Raymond Obayi, Researcher and Lecturer, The University of Manchester
12:20 - 12:50
Pathways to Net Zero:
Pragmatic Solutions for Scope
3 Emissions and Sustainable Business Growth
12:20 - 12:50
Case study: Looking for pragmatic ways to reduce emissions without compromising for customers or commercials
Meredith Ford, Head of Sustainability for the UK&I division, SSP International
12:25 - 13:00
Panel: What are the challenges and solutions to reducing scope 3 emissions?
13:45- 14:30
Roundtables
14:40 - 15:25
Exploring opportunities and challenges of valorising the waste stream
14:40 - 15:05 Case study: Where to begin in identifying opportunities for valorisation
Michael Adams, Head of Product Innovation, Campden BRi
15:05 - 15:25 Progress on valorising waste streams (virtual)
Amanda Oenbring, Chief Executive Officer, Upcycled Food Association
15:25 - 16:15
Sustainable Ingredients
Innovation R&D Showcase
15:25 - 15:45
Case study
Professor Pippa Chapman, Chair in Biogeochemistry, University of Leeds
15:45 - 16:10
Case study of alternative sustainable protein sources - from field to fork
Gordan McDougall, Senior Research Scientist, Head of Plant Biochemistry and Food Quality Group, James Hutton Institutes
16:10 - 16:15
Question and answer session
Wednesday, 27 November
Positive Nutrition
09:25 - 09:30
Chair’s opening remarks
Dr Claire Munialo, Senior Lecturer in Food Science, Harper Adams University
09:30 - 10:45 Opportunities in nutraceuticals: supplementing for success
09:30 - 09:50
Examining the science and ingredients leading the way in supplementation for women’s health and lifecycle nutrition
Louise Payne, Owner, LMP Nutrition Consultancy, and Regional Representative for the Midlands, Association for Nutrition
09:50 - 10:10 What will be the next big thing for men in nutraceuticals?
Ashley English, Head of Product Development, HTC Health
10:10 - 10:20
Question and answer session
10:20 - 10:45
Spotlight on nutrition policy
Lewis Wallis, Regulatory Affairs Advisor, Campden BRI
10:45 - 11:30
Roundtables
11:45 - 13:00
Keeping up to speed with the science and opportunities in gut health
11:45 - 12:05
A brand perspective on the gut health trend: consumer demand and opportunities
Jon Walsh, Co-Founder, Bio&Me
12:05 - 12:25
Feeding your microbes: the role of diet and probiotics on gut health
Dr Holly Neill, Science Officer, Yakult
12:25 - 12:45
Exploring the pivotal role played by the gut microbiome in women’s health in the menopause: translating the science into practical application
Clemence Cleave, Registered Nutritionist and Wellbeing Specialist, Rocket Fuel Wellbeing
12:45 - 13:00
Question and answer session
13.45 - 14.30
Roundtables
14:40 - 15:40
Bridging the fibre gap: examining the impact, challenges and opportunities created by low fibre intake in the UK
14:40 - 13:05
Scientific snapshot: what does the
latest research into fibre and its impact on health outcomes show?
Nicole de Wit, Food, Health and Consumer Research, Wagenigen University & Research
15:05 - 15.30
Mainstreaming beans in UK diets: thinking beyond the can
Professor Eric Holub, Professor of Plant Genetics, University of Warwick
15:30 - 15.40
Question and answer session
15:40 - 16:30
Panel discussion - Spotlight on sustainable nutrition: plant-based eating and beyond
Professor Alexandra Johnstone, Rowett Research Institute of Nutrition and Health, University of Aberdeen
Dr Marjolijn Bragt, Programme Manager – Nutrition for Optimal Health, Wageningen Food and Biobased Research
Indy Kaur, Founder, Plant Futures
Emer Lowry, Partner & Sustainability & Ethics Specialist, Health, Waitrose
Insights from Dr. Seiji Aoyagi (PhD), Chief Science Officer at NiHPRO
Tell us a bit about you, your research and interest in Sports nutrition.
My nutrition research career began in clinical nutrition, specifically in disease specific nutritional intervention strategies. There are many things that nutrition can do in the hospital and public health settings: maintaining good health, preventing illness, and recovering faster from surgery and diseases. The standard nutritional intervention themes in clinical nutrition are (a) muscle synthesis, (b) immune enhancement, and (c) cognitive well-being. These same themes apply to sports nutrition as well. Among them, the nutritional strategy to stimulate muscle protein synthesis (MPS) is at the top for athletes. It involves promptly ingesting an adequate amount of high-quality protein so the essential amino acids (EAA) are supplied to the peripheral tissues to stimulate MPS and gain muscle mass. Understanding the quality of protein sources from both digestibility and EAA balance standpoints is necessary because not all proteins are equal.
What are the key drivers for opportunity within the sports nutrition category?
Many ergogenic aids come and go in the sports nutrition industry. According to the position statements/papers published by reputable academic bodies such as the International Society of Sports Nutrition and the International Olympic Committee, ergogenic aids with proper science behind them are limited to a few. Protein, EAA, creatine, betaalanine, just to name a few. Many other supplements, however, lack evidence behind their claimed efficacy yet still sell because of creative and misleading marketing. Aside from the “placebo effect”, athletes may not gain anything from them. I believe in evidence-based nutrition, and I know those products with solid scientific backups are here to stay.
Explore the programme
One of the commonly used sports supplements that is under-rated is creatine. Recently, more evidence has come out on the benefits of creatine in cognitive health, concussion, and male infertility. Creatine is a safe and inexpensive supplement that athletes should use routinely, and the general population should consider taking it for energy and other benefits.
Meet our speakers
Adele Costabile University of Roehampton
Bertel Haugen Head of Innovation and Sustainability at Rude Health
Alessandro Biraglia The University of Leeds
Hollaert Co-op
Cleave Rocket Fuel Wellbeing
Bragt
Wageningen Food and Biobased Research
Alexandra Johnstone The Rowett Institute
Chris West University of York
Dr
Rendeiro University of Birmingham
Emer Lowry Partner & Sustainability & Ethics Specialist, Health, Waitrose
Andy Thomas Technological BetterYou
University of Leeds
Claire Munialo Harper Adams University
Clemence
Catarina
Dr Emily Prpa Yakult
Christine Bösch
Bryonie
Emma Fielding GNT
Dr Holly Neill Yakult
Dr Marjolijn
Eric Holub University of Warwick
Jurriaan Ton University of Sheffield
Rhiannon Lambert Rhitrition
Gareth Powell Applied Nutrition
Louise Payne Owner, Her Nutritionist UK
Gordon McDougall James Hutton Institute
Matt Hutcheson SAI Platform
Abbott Nottingham Trent University
Park Wimbledon - The All England Lawn Tennis Club
Matthew Pontifex University of East Anglia
Samantha
Rob Hobson
Sarah Gaunt SPG Innovation Ltd
Hattie
Dr. Mohamed Hamoud Ministry of Culture, Saudi Arabia
Jonathan Davies CEO, Levy
Jelena Vulevic veMico Ltd
Paul Gately Leeds Beckett University
Nicole de Wit Wageningen Food & Biobased Research
Meredith Ford SSP International
Natalie Rouse Swansea University
Inderpal Kaur Plant Futures
Jon Walsh Co-Founder, Bio&Me
Vincent Walsh RegenFarmCo
Tanja Harrison The Menopause Larder Ltd
Here are six reasons why Food Matters Live Manchester is the must attend event of the year.
1. Stay ahead of the latest industry trends
2. Experience functional 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 roundtable programme
Book my place
Which pass is right for you?
VIP pass
Complimentary
▷ For brands, manufacturers, QSRs, retailers and foodservice
▷ Access to main stages
▷ Access to roundtables
▷ Networking lunch and reception
Team pass
Complimentary
▷ For teams in brands, manufacturers, QSRs, retailers and foodservice
▷ 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 relevant roundtables
▷ Networking lunch and reception
Buy now
Spring
Ascot
8-9 April
Manchester
13-14 May
Autumn
Rotterdam NEW 23-24 September
Dublin 4-5 November