Tastes of Better Manchester Preview May 2024

Inspirational concepts at Food Matters Live, Ascot, April 2024

Welcome

Welcome to the preview for the 2024 Spring edition of Tastes of Better, taking place at Food Matters Live on 21-22 May.

We are pleased to invite you to be our guest at this unique programme which brings the latest ingredient innovation to life alongside leading consumer insights and category analysis from expert speakers.

In this preview you will find a taste of what to expect from our inspiring Lead Partners , a guide to the Insights Programme , and information on the structure of the day.

Networking opportunities are also a fundamental part of the programme. You can connect with fellow VIPS in a relaxed environment overlooking the iconic cricket ground at Old Trafford.

With thanks to all our partners, speakers and our VIP community, we very much look forward to welcoming you to Manchester this May.

Briony Mansell-Lewis Managing Director

Be our guest

Key benefits

Access to multiple live tasting and technical demonstrations giving you the opportunity to explore the taste, texture and mouthfeel of new ingredient solutions.

A deeper understanding of the technology behind new applications from a range of technical experts.

Insights panel discussions where you will hear from industry leaders covering the latest market trends to ensure your NPD is aligned with consumer trends.

The opportunity to meet with leading ingredient innovators and have in-depth conversations with potential collaboration partners.

Dedicated networking opportunities to catch up with your industry peers.

The flow of the tastings and talks worked really well. It was a brilliant opportunity to talk to suppliers and it was clear they had done a lot of preparation to give well-polished sessions.

NPD Manager, Valeo Foods

Insights Programme

Join 30 speakers from across industry for leading insights into current and emerging consumer trends, growth categories, market analysis and culinary innovation.

Tuesday 21 May

9:00 - 9:45

10:15 - 11:15

Food trends 2030: the megatrends driving change and innovation across the food and drink sector

Moderator: Sian Yates, Editorial Director, FoodBev

Hannah Cleland, Analyst, GlobalData Plc

Jules Greene, Qualitative Specialist, Good Sense Research

Gareth Hodgson Director, Mustard Research

Claire Powell, Head of Fresh Food Insight, Tesco

The drive for positive nutrition and innovative ingredients to support health and wellbeing

Moderator: Amy Glass, Head of Head of UK Diet and Health Policy Food & Drink Federation

Professor Weili Li, Professor of Food Science and Technology, University of Chester

Lauren Woodley, Group Nutrition Leader Nomad Foods

Louise Durrant, Nutrition Communications Manager, Quorn Foods

Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business

11:30 - 12:30

13:30 - 14:15

The emerging and future trends driving sustainable food and drink solutions

Moderator: Sian Yates, Editorial Director, FoodBev

Jack Bobo Director, Food Systems Institute, University of Nottingham

Naomi Matthews, Commercial Strategy & Food Innovation Director, Costa Coffee

Amir Mousavi, Founder and Food Consultant

Spotlight on Ultra-Processed Foods

Moderator: Sian Yates, Editorial Director, FoodBev

Natascha Gaut, Director, Regulatory, Compliance & Investigations, DWF Law LLP

Natalie Rouse, Nutritional Researcher and PhD Candidate, Swansea University

Lauren Woodley, Senior Nutrition Manager, Nomad Foods

Amy Glass, Head of Head of UK Diet and Health Policy, Food and Drink Federation

14:30 - 15:30 Culinary insights panel: exploring the latest gastronomic trends and innovations

Moderator: Juliane Caillouette Noble, Managing Director, The Sustainable Restaurant Association

David Jones Co-Founder, Bingham & Jones

Shaun Moffat, Executive Chef, Edinburgh Castle

Lisa Harris, Consultant and Food Journalist, Harris and Hayes

Wednesday 22 May

10:00 - 11:00

Food trends 2030: the megatrends driving change and innovation across the food and drink sector

Moderator: Sian Yates, Editorial Director, FoodBev

Sophie-Atkins Ward, Group Head of Innovation, Hilton Food Group

Mike Faers, Founder and Group CEO, F!S Group

Andy Hodgson, Client Business Partner, CGA

Jason Winstanley, Head of Insights and Research, Moy Park

Richard Neish, Global Futures and Global Tastepoint, International Flavors & Fragrances

11:30 - 12:30

The emerging and future trends driving sustainable food and drink solutions

Moderator: Sian Yates, Editorial Director, FoodBev

Sophie Atkins-Ward, Group Head of Food Innovation, Hilton Food Group

Stu Henshall, Director of Culinary Innovation, Quorn Foods

Mike Hughes, Head of Research and Insight, FMCG Gurus

Andrew Wiseman, Strategy Director, Mustard Research

13:30 - 14:15

14:30 - 15:30

Allergens update – Getting ahead of the latest research, rules and regulations

Moderator: Rob Easton, Head Of Environmental Health at Shield Safety Group

Iain Ferris, Lecturer Food Safety & Standards, University of Birmingham

Steve Hamon, CEO, The Vegan Society

Simon Williams, Chief Executive, Anaphylaxis UK

Ben Rayner, Food Hypersensitivity Team Leader, Food Standards Agency

Kelvin Wood, Certification Body Manager, Shield Safety

Culinary insights panel: Exploring the latest gastronomic trends and innovations

Moderator: Juliane Caillouette Noble, Managing Director, The Sustainable Restaurant Association

Stu Henshall, Director of Culinary Innovation, Quorn Foods

Paul Lackie, Head of Food, Leathams Ltd

Caroline Martins, Chef and Founder

(represented the North-West region on BBC’s Great British Menu in 2022 and 2023)

Jozef Youssef, Chef and Founder, Kitchen Theory

15:45 - 16:30 The drive for positive nutrition and innovative ingredients to support health and wellbeing

Moderator: Sian Yates, Editorial Director, FoodBev

Karine Dussimon, Industry Manager, Food and Nutrition, Euromonitor)

Dr. Laura Wilkinson, Associate Professor, Faculty of Medicine, Health and Life Science, School of Psychology, Swansea University

Lauren Woodley, Senior Nutrition Manager, Nomad Foods

Nick Tofalos, Osteopath and Director, CBD-One

“

I found Tastes of Better really insightful and it brought the whole supply and manufacturer piece together. But also, it was very informative and on trend and what we need to be thinking about going forward. It was a really good detailed insight and gave a wide variety from start to finish

Head of Development, Finsbury Food Group

Lead partner | 22 May

Unlock science & creativity for NPD

IFF returns with a fast-paced and fun speed-dating menu concept to bring their rich portfolio to life and help solve your most pressing formulation pain points.

You’re invited to sample a rich spread of ingredient solutions across five stands and ten menu items including modulation, texture, and colour solutions for the Orange Market Crisis, flavour blends masking off notes in sodium, sugar, and fat-reduced products and a range of textured proteins for hybrid and plant-based formulation.

On the street-food menu

Vietnamese pulled pork Bahn mi style

Savoury cheese and onion nibbles targeting salt reduction

Plant-based Birria Pulled Beef Tacos

Thai Sabai Mocktails

Mango Masala Iced Tea and more

Meet the technical team

Categories

Culinary

Dairy

Snacks

Beverages

Bakery

Key themes

Taste modulation

Non-HFSS formulation

Low and no alcohol

Authentic global flavours

Plant-based/hybrid innovation

Eden Derrick Research & Development Chef

Laurent Venzi Sales Director North Europe

Matthew Stokes Design Director, North Europe

Chet Willcock Research Chef

Lead partner | 21 May

Experience ethically grown palm oil from Colombia

Daabon is showcasing their diverse applications for their ethically grown palm products in frying, bakery, and confectionary.

Learn about the unique benefits of Daabon’s sustainable and organic certified oils for shortening, coating, pan release and icing as well as coatings, fillings, and spreads.

Enjoy a live demonstration showcasing the improved heat tolerance, stability, and nutritional profile of their High Oleic Palm Oil compared to conventional frying solutions and how this translates to better palatability, appearance, and mouthfeel for consumers.

Applications in focus include

Bakery

Pan releasing agent & soft filling range

Organic dough shortening

Bake-stable filling biscuits

FressPress GPFill

Confectionery

Clean label coatings

Compound chocolate filling

FressPress Chocospread

Frying

Better-for-you High Oleic palm oil

Manuel Davila Managing Director

Meet the technical team

Bernd Brinkman New Product Application Manager

Categories

Frying

Confectionery

Bakery

Balachandra Salvemohan

Global Innovation Director

Anne-Charline Gal Principal project manager at Proforest

Key themes

Sustainable palm sourcing

EUDR reformulation

Better-for-you frying

Organic & clean label

Lead partner | 22 May

Connecting nutrition and health

Kreglinger, one of the rare independent specialists in food and beverage ingredients are proud to be partnering with BENEO to bring you a plant-based menu to showcase how innovative and sustainable products can contribute to better nutrition and health.

We invite you to try the latest developments in sugar reduction for chocolate and baked goods. Understand the health benefits of the new fibre innovation Orafti® β-Fit barley beta-glucan. The eco-friendly convenient and tasty way to enrich products with fibres and make use of on-pack claims with nutritional and health benefits. Fancy something savoury? Meat and fish alternatives using the Meatless® range of plant-based texturates .

Expect innovation

Multigrain cookie with barley beta-glucan

Sugar reduced plant based muffin

Reduced sugar milk chocolate

Vegan fish fingers

Vegan Cottage Pie

Meet the Kreglinger team

Scott D’Eath Sales Manager

Sophie Downham Account Manager

Simon Staniforth Account Manager

Drew Mansbridge Account Manager

Paul Bell Account Manager

Meet the BENEO team

Jelbrich Hendrickx Culinary Chef

Guilherme Santos Area Sales Manager Northern Europe

Categories

Savoury plant based

Ready meals

Bakery

Confectionery

(chocolate)

Vicent Mayon Customer Technical Support UK, Ireland, Nordics and Baltics

Pieter Caspers Technical Sales Manager Savoury UK & Benelux

Key themes

Sustainable plant based and hybrid innovation

Sugar reduction

Better nutrition and health

Lead partner | 21 May

Unlock flavour and function with our world class pantry

Langdon invites you to embark on an elevated dining experience where foundational pillars of flavour meet unique ingredients to create unforgettable taste sensations and functional solutions.

Crafted by our innovative NPD team, each dish showcases the richness and diversity of our pantry , allowing individual ingredients to shine while harmonizing in perfect flavour balance. Against the backdrop of evolving food and drink trends, our creations offer a glimpse into future applications and ingredient solutions, seamlessly blending tradition with innovation .

Join us as we celebrate diversity and creativity in the culinary world, presenting natural, M&S A-list, Australian native, and classic ingredients in unexpected ways. Prepare to be amazed as we unveil new and extraordinary taste sensations, redefining the art of culinary and flavour exploration

Expect unlikely flavour combinations and culinary surprises. Our vast pantry has been applied to produce deliciousness in every bite, reinventing nostalgic classics and pushing the boundaries of ingredient applications.

Meet the team

Chris Langdon CEO

Ann-Marie Gilbert Group Head of NPD

Categories

Meat manufacturing

Bakery

Sauces, dips, and condiments

Beverages

Savoury snacking

Ready to Eat

Dale Hearmon Country Director of Langdon UK

Meg Sweeney, Product Development Technologist

Key themes

Personalised nutrition

Nostalgia

Home-cooking 2.0

Umami and kokumi

Simple and delicious

Natural, dried, and ready to go

Classic comfort

Nutrition matters

Global gastronomy

Lead partner | 21 May

Experience

vegan delights and culinary diversity in baking with AIT Ingredients

Dive into innovative products designed to diversify your offer easily, to replace eggs effortlessly in bakery creations and bring a distinctive and unique taste signature with our sourdoughs, all showcased through our conceptual menu.

The products you will taste will be prepared by our Baker Consultant, David Mizon . He has an extensive range of bakery projects he worked on over the last 30 years.

Let your taste buds journey through specially crafted aromatic combinations tailored for these applications. Are you also ready to take on our Vegan Challenge during the session?

Come visit us on the 21st of May if you wish to learn more about plant-based proteins, the aromatic blends from our Signature range, and our premixes range for culinary exploration.

Yours bakefully, AIT Team.

Meet the technical team

Sindy Beury Ingredients Marketing Product Manager

Thibault Dussaussoy Regional Sales Manager UK & Northern Europe

Key trends

Pleasure & taste

Clean-label innovation

Plant-based innovation

Authentic products

Healthy products

David Mizon International Bakery Consultant & Judge

Categories

Bakery Biscuits

How your day will work

Registration opens from 8.30 am

Your day begins with a macro trends Insights session, followed by four sessions combining tastings, technical and market insights.

We provide you with a personalised itinerary ensuring access to a combination of sessions tailored to you.

There is a networking lunch at 12.30 - 13.45 and the day finishes at 16.00 pm with a drinks reception.

Attend as a team

J oin us a team for a unique opportunity to discover innovation together. If you are a start-up or SME and collaborate with a contract manufacturer, you can attend together as at team.

Register your team

“ I thought the day was well organised. The preorganisation to allocate time slots was a great initiative as I was able to see everything there.

Head of R&D and Innovation, Baker & Baker

Food waste matters

Our innovation partners source ingredients and prepare bespoke tasting menus with your attendance in mind. This means that last minute cancellations result in food waste, which we as an organisation make every effort to avoid.

Therefore, we do just ask one important thingif you can’t attend for the whole day for any reason, please inform us as soon as you know, and ideally send a colleague in your place.

Join your peers already attending

A.G. Barr plc | Aimia Foods | Albert Bartlett | Asda | Baxterstorey | Bells of Lazonby | Bettys & Taylors of Harrogate | Bidfood | Booker | Booths | Boparan Brands | Brain Feed | Cakesmiths | Cherrytree | Bakery | Coop | Cranswick | Creative Foods | F Duerrs and Sons LTD | Farmhouse Biscuits | FEI Foods | Field and Forest Foods | Frank Roberts & Sons | Froneri | Fullers | Genius Gluten Free | Glendale Foods | Greencore | Greene King | Hain Daniels | Hill Biscuits | J&K Confectionery Ltd | Jacksons | Jacksons Bakery | JDM Food Group | Jordans Ryvita | Kingsland Drinks | Macphie | Manilife | Mondelez | Moy Park | My protein | Nestle | Nestlé Confectionery R&D | Nichols plc | OSI Europe | OTC Beverages | Pladis | Pladis Global | Quorn | Quorn Foods | Saputo Dairy | Silbury | Sneak Energy | Soreen | Stokes Sauces | The Tofoo Co | University of Aberdeen | Wholebake | Yo! Sushi Companies

Job Titles

Brand Development Manager | Business Development Manager | CEO | Chef Controller | Chocolate Scientist | Commercial Controller | Commercial Director | Compliance Technologist | Creative Director | Culinary Development Chef | Culinary Development Manager | Development & Technical Manager | Development Chef | Development Director

| Director | Director of Culinary Innovation | FEI Senior Confectioner | Food Development

| Director | Food Lead | Food Technology Engineer | Founder | Front End Specialist | Group Leader & Snr Confectioner | Group Leader Front End & The Accelerator | Head of Food and Beverage Development | Head of New Product Development | Head of NPD | Head of Product & Innovation | Head of Product Creation | Head of R&D | Head of Research & Insight | Head of Technical | Innovation and Optimisation Lead | Innovation

Chef | Innovation Lead | Insights Manager | Junior Product Developer | Lead Product Development Manager | Liquid and Sensory Manager | Liquid Developer | Managing Director | Marketing & product development | National Account Manager | New Product Developer | New Product Development Manager | NPD | NPD Beverage Technologist | NPD Concept Developer | NPD Controller | NPD Manager | NPD manger UK and Ireland | NPD Technologist | Pilot Plant Technician | Process Technologist | Product Developer | Product Development Manager | Product Development Technologist | Purchasing Manager | Quality Assurance | R&D Technologist | Relief Chef/Manager | Research Fellow | Senior Beverage Technologist | Senior Category Marketing Manager | Senior Concept Developer | Senior Concept Manager | Senior Development Technologist | Senior NPD Tech | Senior NPD tech UK and Ireland | Senior NPD Technologist | Senior Product Development and Innovation Technologist | Senior Product Technlogist | Snr Innovation Insight Specialist | Technical Director | Technical Manager | Technical Product Manager | Trainee Development Baker

Getting there

Car

Vehicle gates to Emirates Old Trafford will be entry and exit via Gate 10/11 only (on Great Stone road) and the allocated car park would be car park 3 only.

Metrolink

Metrolink trams provide connections across Greater Manchester with 93 stops right across the region. Metrolink runs every few minutes and runs from early morning til late in the evening.

For those visiting the region from further afield there is free parking for Metrolink customers at Park and Ride sites across the network.

Bus

Greater Manchester has an extensive bus network operated by different commercial bus companies. The individual operators will always have the latest information about your service.

Train

Manchester Piccadilly, Deansgate Castlefield and Victoria all have access to tram stops, which will take you directly to the ground.