Metcalfe's Skinny Popcorn® is made with butterfly corn and available in Sweet ...... and follow the signs to Hall S2. E
Event Preview 20-22 November ExCeL, London pre-register here for free entry
Welcome Health and sustainability trends have continued to drive innovation in food and drink in 2018, with new policies to cut calorie consumption, a renewed focus on sugar reduction and increasing demand from the public for products which are both nutritious and better for the environment. Food Matters Live will showcase the most exciting food and drink innovators from across retail, foodservice and manufacturing who are creating the products and ingredients which meet both government calls for action and consumer demands. Don’t miss this opportunity to join the global community changing the future of food and drink. In this preview, you will find all the tools to help you plan your visit to Food Matters Live. This is a must-attend event for any forward-thinking business looking to get ahead of consumer trends and industry innovation. It also offers exceptional networking opportunities to connect with key UK and international buyers and partners. New for 2018, there are seminars focused on Retail Trends in Health and Wellbeing, two exciting new attractions: Food Futures Live and Innovative Ingredients Live, new awards categories and an extended business matchmaking programme offering opportunities to meet buyers, distributors, partners as well a series of roundtables offering invaluable industry insight. Combined with the thought-provoking conference debates, seminars offering practical solutions to key issues and hundreds of exhibitors, there is nowhere better to keep up with the trends and challenges impacting the future of food and form partnerships with the innovators responding to them. We look forward to welcoming you to Food Matters Live 2018. Briony Mansell-Lewis Director, Food Matters Live
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Contents 04 Conference 08
Seminar highlights
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Exhibition highlights
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Brands and products
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Innovative ingredients
28 Attractions 30 Awards 33 Match 35
Special events
37
Plan your visit
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Exhibitors, Sponsors and Partners
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Conference 50 influential speakers Featuring a cast of international influential speakers in a series of thought-provoking debates and lectures, join food innovators, business leaders, policy makers, scientists, chefs, commentators and health professionals as they tackle the politics, economics, social and technology issues changing the future of food.
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Tom Kerridge
James Honeyborne
Tim Harford
Marije Vogelzang
Henry Dimbleby
Chris Bavin
Vicky Pryce
Professor Dame Theresa Marteau
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Conference agenda
Host Anita Anand, broadcaster and presenter, BBC Radio 4
Tuesday, 20 November Duncan Selbie, Chief Executive, Public Health England
Chris Bavin, presenter of the Truth about Obesity
Hugo Harper, Principal Advisor, The Behavioural Insights Team
Sara BruceGoodwin, Vice President, Research and Development, Quality and Regulatory, Starbucks
Jonathan Jowett, Corporate Affairs Director, Greggs
Julian Hunt, Vice President, Public Affairs and Communications, GP, Coca-Cola European Partners
Changing dietary behaviour in practice
Daniel Vennard, Director of the Better Buying Lab within the World Resources Institute
Moira Howie, Nutrition Manager, Waitrose
Katrina Kollegaeva, business consultant, food anthropologist and a freelance writer
Jon Woolven, Strategy and Innovation Director, IGD
14:15– 15:00
Moving consumers towards sustainable nutrition
Jack Monroe, British food writer, journalist and campaigner on poverty issues
Henry Firth, joint creator of the world’s biggest and fastest-growing plant-based platform, BOSH
Ian Theasby, joint creator of the world’s biggest and fastest-growing plant-based platform, BOSH
Clare Pettinger, RD RNutr (Public Health) PhD, Lecturer in public health dietetics, University of Plymouth
15:15– 16:15
In conversation with Tom Kerridge: his personal journey on changing dietary behaviour
10:45– 11:45
Nourishing the nation: will Britain’s new diet tackle obesity?
12:00– 12:45
Counting the calories: reinforcing the role of reformulation
13:15– 14:00
16:45– 18:00
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The FreeFrom Eating Out Awards: winners presentation
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Nick Lesica, Neuroscientist, Senior Research Fellow, The Wellcome Trust
Tom Kerridge Two Michelin-starred Chef Patron and author
Michele Berriedale-Johnson, Founder, Food Matters
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Conference agenda
Host Nadine Dereza, Journalist and Broadcaster
Wednesday, 21 November
10:45– 11:45
12:00– 12:45 13:15– 14:15 14:30– 15:15 15:30– 16:15
16:45
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Calorie reduction in the out-of-home sector
Is it only food when you eat it? Eating design for the future
Blue Planet II: building on the impact
Future-proofing food and nutrition
Innovating for health and wellbeing post-Brexit
Food Matters Live Awards
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Professor Dame Theresa Marteau DBE, Director, Behaviour and Health Research Unit, University of Cambridge
Nicky Martin, Head of Nutrition, Compass Group UK and Ireland
Professor Graham McGregor, Chairman, CASH, WASH, Action on Sugar and Blood Pressure UK
Simone Frey, Founder, Atlantic Food Labs
Eadaoin McCarthy, Director of Market Research & Consumer Connection
Kerry Ingredients
Belinda Quick, Health and Nutrition Leader for Europe & Australia, General Mills
Vicky Pryce, Economist, Board Member Centre for Economics and Business Research
Lord Robin Teverson, Chair of the House of Lords EU subcommittee for Energy and Environment
David Rutley, Parliamentary Under Secretary of State DEFRA (invited)
Marije Vogelzang, eating designer and Head of the Food Department, Design Academy Eindhoven
James Honeyborne, Producer, Blue Planet II
Marije Vogelzan, eating designer and Head of the Food Department, Design Academy Eindhoven
Stefan Gates, award-winning presenter and food adventurer, BBC
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Conference agenda
Host Timandra Harkness, Presenter, BBC Radio 4 Future Proofing series
Thursday, 22 November
10:45– 11:45 12:00– 12:45 13:15– 14:15
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What’s next for sugar reduction?
Dining out: mainstreaming healthy eating
Trust and outrage
14:30– 15:15
Mainstreaming disruptive food tech: is the future now?
15:30
Awards Ceremony of Healthe-Hack by Foodmaestro and Nielsen Brandbank
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Camilla Cavendish, Senior Fellow, Harvard Kennedy School
Sarah Boseley, Health Editor, The Guardian
Matt Barwell, Chief Marketing Officer, Britvic
Dr Melanie Lührmann, Senior Lecturer, Royal Holloway, University of London
Henry Dimbleby, Co-Founder, Sustainable Restaurant Association
Suzanne Robinson, Managing Director, Happen UK
Paul Pomroy, Chief Executive, McDonalds UK
Gerard Bertholon, Maître Cuisinier de France, Chief Strategy Officer, Cuisine Solutions
Ivan Farneti, Partner, Five Seasons Ventures
Marc Buckely, Chief Executive Officer, ANJA GmbH
Tim Harford, Economist, Presenter and Journalist, (Financial Times, BBC Radio 4)
Thimo V. Schmitt-Lord MBE, Executive Director, Bayer Foundation
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Seminar highlights Retail trends in health and wellbeing
new
Sustainable food futures
new
Which categories are shaping the future of health and wellbeing in retail and foodservice? How is the plant-based trend developing? What’s next for food to go? How are mum consumer trends redefining the children’s food aisle? Can retailers continue to meet the demands of health and environmentally conscious consumers.
What are the latest advances in protein alternatives to meat? Can 3D printing transform personalised nutrition? Which emerging ingredients are disrupting food innovation? How can AI and big data bring new opportunities to the food and drink industry? These are just some of the new ideas that will be unveiled in these seminars.
These are just some of the topical issues covered in this new seminar programme. Join leading retail experts from multiples, independents, convenience stores, farm shops and delis as they navigate modern shopping trends and share practical advice on building successful buyer relationships.
Join emerging food innovators, researchers, trend forecasters, investors together with nutrition and industry experts as they take you through an exploration of the future technologies, innovative product development and new business models influencing the future of food and drink and supply chains.
Speakers include:
Speakers include:
Phil Gowland, Marketing Director, Whitworths
Jennifer Pardoe, Founder & CEO, Plant-Based to Business
Steve Walpole, Head of Food and Freelance Chef & Consultant, Ugo Food Group
Dr Kathryn O’Sullivan, Nutrition Scientist, Happy Snack Company
Charlotte Catignani, Research & Development Manager, Treatt
Prof. Jeremy Spencer, Professor of Biochemistry & Editor-In-Chief, Nutrition & Aging
Mariëtte Abrahams, Consultant & Founder, Mariëtte Abrahams Consulting
Thomas Ullram, Category Manager Savoury and Plant Attitude, Givaudan International
Ian Schofield, Own Label & Packaging Manager, Iceland
Lucy Vickers, Head of Nutrition, Compass
Amirah Ashouri, Research Manager, MMR Research
William Reeve, Senior Research Director, Global, PRS In-Vivo
Prof. Emma Stevenson, Professor of Sport and Exercise Science, Newcastle University and Project Lead for ‘Protein for Life’
Anne Louise Dannesboe Nielsen, Team Manager, PhD, Food Technology, AgroTech, Danish Technological Institute
Steffi Dudek, Senior Consultant, Analyze & Realize Gmbh
Prof. Bryan Hanley, Specialist – Agri Food, Knowledge Transfer Network
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Seminar highlights Nutrition for health and wellbeing
Sponsored by
Tuesday, 20 November
These popular seminars make the connections between nutrition, science and product development, providing a journey of discovery through new innovations from the food, drink and nutraceutical industry.
Speakers include:
Sports nutrition, satiety, digestive and immune health, heart and cognitive health, bone and joint health and infant and maternal nutrition are among the themes.
The role of nutrition in promoting healthy ageing
Sports nutrition for the active consumer
Who are the healthy agers? What do they expect from nutrition? And, how is industry innovating to meet their needs? Gain insight into the latest innovative ingredients and new products designed to support healthy ageing.
As demand for sports nutrition products expands to a wider consumer group, where does the future of sports nutrition lie? Industry experts will share their knowledge and perspectives on the latest trends and developments.
The future of nutrition for digestive health
The future for satietyenhancing foods
These seminars will explore the latest research examining the complex relationship between diet and the human microbiome and assess the impact on digestive health and overall wellbeing.
New for 2018, these seminars examine new advances in satiety-enhancing food design. On the agenda are topics such as the future for dietary fibre and appetite control, protein snackification and the role of snacking on appetite control, plus the use of meal replacements to curb appetite and manage body weight.
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Dr J Ben Lawlor Director of Sensory, Consumer and Analytical Sciences, Kerry Taste and Nutrition
Simon Strauch, Global Category Lead Specialised Nutrition, Cargill
Jouke Veldman, Business Development Manager, FrieslandCampina DMV
Dr Neil Bindemann, Executive Director, Primary Care and Community Neurology Society
Dr Jelena Vulevic, Head of Research and Development, Clasado Research Services
Silke Ullmann, Manager Nutrition Communication, BENEO-Institute
Prof. Dr Mahesh S Desai, Head of Eco-Immunology and Microbiome Research Group, Luxembourg Institute of Health
Ross Austen, Vice Chair, European Specialist Sports Nutrition Alliance
Cedric Charpenet, Co-founder, Otzibrew
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Seminar highlights Nutrition for health and wellbeing
Sponsored by
Wednesday, 21 November Nutrition for maternal and infant health
Nutrition for workplace wellbeing
Returning in 2018, these seminars focus on the evidence base underpinning the future of maternal and infant health. Themes include fortifying the facts behind folic acid, the role of lutein in maternal and infant health and the future of plant-based and next generation infant nutrition.
What can employers do to promote and offer better nutrition in the workplace? Can healthy hydration habits be maintained in the workplace setting? As vending machines make a comeback, is healthy vending happening and what does “better” vending look like? Find out from key experts in these seminars.
Nutrition for immune health
Nutrition for bone and joint health
The role of nutrition in the development of the immune system for the microbiome, allergy control and sports nutrition combined with the latest functional ingredients supporting immune health are among the themes in these thoughtprovoking seminars.
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From the role of vitamin K2 (MK-7), vitamin D through to science backed collagen peptides in supporting bone health, experts from academia and research showcase new, innovative approaches to diet, nutrition and musculoskeletal health.
Speakers include:
Hamutal Yitzhak, Co-founder & CEO, ELSE Nutrition GH Ltd
Dr Sandra Einerhand, Founder, Einerhand Science and Innovation
Dr Emma Derbyshire, Co-founder, LittleFoodie.org
Dr Matthew Furber, Program Lead, Danone Nutricia Research
Dr Jim Lugo, Head of Ingredients R&D, Consumer Health & Nutrition, Lonza
Jane Abraham, Policy Fellow, Joint Work and Health Unit, Department for Work and Pensions
Mike Saltmarsh, Automatic Vending Association
Natasha Maynard, Nutrition and Scientific Affairs Executive, IGD
Prof. Christine Loscher, Associate Dean for Research, Dublin City University
Audrey Boulier, Scientific and Innovation Manager, Bioactives and Nutrition, Ingredia
Dr Trygve Bergeland Vice President, Kappa Bioscience AS
Dr Tom Hill, Senior Lecturer, Newcastle University
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Seminar highlights Nutrition for health and wellbeing
Sponsored by
Thursday, 22 November Mainstreaming personalised nutrition
Covering themes such as the connection between personalised nutrition and metabolic health, how technology, nutrition and behavioural science need to join forces and the value and need for strategic partnerships, these seminars are not to be missed if the future of personalised nutrition matters to you.
Nutrition for heart health
Speakers include:
How can oat beta-glucan and aronia berry polyphenols manage cardiovascular risk? Is there a role for riboflavin and Omega 3 fatty acids in age-related hypertension? How are botanicals driving innovation in nutritional solutions for heart health? These are just some of the topics on the agenda in these seminars.
Stephen O’Hara, CEO, OptiBiotix
Dr Sarah Berry, Senior Lecturer in Nutritional Sciences, King’s College London
Dr Pascale Fança-Berthon, Head of Nutrition and Health Science, Naturex
Lucy Jones, Consultant Dietitian, British Fruit Juice Association
Rob Winwood, Manager EMEA, Nutritional Science and Advocacy, DSM Nutritional Products
Prof. Eline van der Beek, Research Director Early Life Development, Danone Nutricia Research
Jochem Bossenbroek, CEO, Verdi Food
Jettie Hoonhout, Senior Scientist, Philips Research
Prof. Christine Loscher, Associate Dean for Research, Dublin City University
Dr Laura Collins, Business Development Specialist, Kerry
Colleen Draper, Nutritional Genomics Senior Specialist, Nestle Institute of Health Sciences
Kristofer Cook CEO, Carbiotix
The future landscape for cognitive health and performance Featuring a review of how dietary patterns and nutrition affect cognitive health and performance across the lifespan together with an exploration of the benefits of key ingredients such as plant-based ingredients like spearmint and saffron, these seminars offer an insight into new innovations advancing cognitive health.
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Seminar highlights Tackling obesity Back by popular demand, these seminars continue to delve into the latest policies and industry best practice designed to combat the complexities of obesity. On the agenda are insights into calorie reduction, the sugar levy six months on, progress against childhood obesity, reformulation case studies and new dietary behaviour change strategies.
Speakers include:
Victoria Targett, Team Leader, Sugar / Calorie Reduction, Public Health England
Bryonie Hollaert, Food Policy, Coop
Dr Rebecca Beeken, Behavioural Science and Health, University College London
Emma Adams, Head of Technical, Greggs
Jenny Rosborough, Head of Nutrition, Jamie Oliver Ltd
Lilly Abrahmsohn, Head of New Product Development, Rebel Kitchen
Dave Fleming, Owner, The Gluten Free Kitchen
Mark Cowan, Co-Founder, Happen UK
Sponsored by
The future of free-from How are the free-from brands innovating through ingredients? What are the pitfalls of launching a free-from brand? Is the next innovation of this growth category the ‘normalisation’ of free-from? With over 300 gluten-free beers on the market, what does freefrom hold for the drinks category? Find out what the future holds for free-from with these insightful seminars.
Speakers include:
Esther Pearson, General Manager, Clive’s Pies
Lucy Nixon, Author & Blogger, Free-From.com
Sponsored by
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Seminar highlights Packaging: healthier by design From cradle to grave – how are packaging designers meeting the needs of different life stages? What do consumers look for on pack when trying to make healthy, convenient choices? What’s the role of supermarkets in reducing plastic waste? How are health and wellbeing trends impacting packaging innovation? Join the experts as they debate these issues and more.
Speakers include:
Shane Monkman, Senior Buying Manager, Packaging & Operations, Asda
Guy Douglass, Creative Strategy Director, Sun Branding Solutions
Bruce Hannant, Global Head of Design, Mars Chocolate
Oliver Rosevear, Energy and Environment Manager, Costa
Annabel Karmel MBE, Founder, Karmel Foods Limited
Helen Pomphrey, Head of Marketing, Cawston Press
James Read, Founder, Giant Peach
Jon Sharp, Director Brand Food and Beverage Development, Focused Service and All Suites EMEA, Hilton
Milena Lazarevska, Head of Origination, Future Brands, Sainsbury’s
Al Overton, Head of Buying, Planet Organic
Chris Sherwin, Director, reboot innovation
Gillian Garside-Wight, Packaging Technology Director, Sun Branding Solutions
Marketing matters In these popular seminars, explore a raft of important issues and their impact on marketing strategies. Themes include the rise of mindfulness in consumer choices, how individualisation and personalised marketing can enhance the customer experience, how to create buyer appeal for your brand plus how neuromarketing, behavioural economics and psychology influences consumers. Sponsored by
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Exhibition highlights
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International innovations Food Matters Live 2018 is delighted to welcome countries from around the world to showcase their innovations in the UK.
Countries represented include:
Sponsored by
International Innovations: Catering for Health and Wellbeing Back by popular demand is this live cooking theatre featuring international chefs who will be taking visitors on a journey through nutritious, innovative ingredients and creative global cuisine - bringing new ideas, food pairings and culinary practice to the health and wellbeing agenda.
Contributers include: Enzo Oliveri and consortium CO.FI.OL, the head chef of the restaurant Tasting Sicily in Trafalgar Square, will illustrate the role of extra virgin olive oil and its use in high-quality cuisine.
Chef, baker, author and innovator of all things foodrelated, California prune brand ambassador Peter Sidwell will be demonstrating the versatility and taste-benefits that cooking with California prunes offers. 16
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Salt, water & rice are the simplest of ingredients when individually employed yet when fused and fermented they form something quite extraordinary - Shio Koji. The team from Bingham & Jones will be producing fantastic and exciting concepts with this and other Japanese inspired ingredients. register here
Exhibition highlights Innovating with science and technology
Consumers uncovered – find out the why behind the buy
Science and technology play a pivotal role in ensuring a sustainable, nutritious global food system fit for the future. Experts from a range of leading research organisations will be at Food Matters Live to help you develop innovative ideas and concepts and turn them into commercial reality. Among those exhibiting are EIT Foods; West London Food Innovation Lab; The Universities of Oxford, Cambridge, Manchester and Reading; and specialists such as Microsearch Laboratories, Knight Scientific and Alliance Technical Laboratories to name a few.
Nutraceutical Showcase The Nutraceutical Showcase will highlight some of the most innovative new supplements and nutraceuticals on the market in terms of health claims, functional ingredients, sustainability, efficacy, bioavailability and delivery mechanisms. Just some of the innovations you will see include:
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Mintel’s experts know the new products people want to buy and why…and they’ll share these valuable secrets with you. Want to find out how well you know what consumers want to buy? Then come try their daily challenge, where you’ll get to assess four newly launched products and how accurate your views match what consumers want, using Mintel’s brand new Purchase Intelligence tool. This innovative tool combines product intelligence and consumer research to create a unique picture of how to succeed when developing, launching and selling a new product. Visit stand 802 to try out Purchase Intelligence and find out how well you know consumers.
Technology is changing and so is our appetite to eat better
Responding to consumer demand: The Kombucha Corner
Can technology be used to help us eat better? Imagine if voice technology or AI could tell you what to have for dinner tonight. There is an obvious connection between what we eat and our health. How we connect evolving technologies to help us find the right foods is less obvious. The first ever Health-e-Hack by Foodmaestro & Nielsen Brandbank invites you to explore innovative ideas to better serve The Conscious Consumer.
With the Kombucha market expected to grow to £500 million by 2021 and the rise of gut-health conscious consumer, the Kombucha Corner will showcase the latest brands in this dynamic category. Be part of the new drink movement and visit Remedy Kombucha, No.1 Kombucha, Kombucha Kat, Equinox Kombucha and more, all meeting this trend.
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Exhibition highlights We’re serving up the good stuff in 2018. Discover hundreds of healthy, natural, clean-label, free-from and better-for-you food and drink products on show from the newest start-ups to iconic household names. There is nowhere better to get a taste of the most on-trend, sustainable and nutritious products. Dine out on healthy and ethical snacking trends With the market for healthier and better-for-you snacks and confectionery increasing rapidly, see the latest products in the healthy snacking category, including innovations from sugar-free Gullon Biscuits, and for the more adventurous consumer SENS protein bars, made with flour derived from crickets, or insect powder based health bars from Bear Grylls.
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Serving up the freshest healthy drinks trends With seven months passed since the introduction of the soft drinks levy, and trends including gut-health-friendly drinks, plant-based alternatives to milk and low-alcoholic beers and spirits, discover the Drink Well Zone: featuring LivOn, a new antioxidant drink focused on liver health; liquid probiotic Symprove, which targets gut health; H2NANA banana water from Naturally Better Brands and “cacao espresso” Chokkino.
Meeting the demands of the active consumer The UK has the highest growth in the global sport nutrition market. Meet the innovators following this cutting-edge trend towards more natural functional foods, low-sugar food and drink and plantbased proteins: Calleva, BB Supplements, Pouch Alliance, Hearthside Europe, Goodess Nutrition and FrieslandCampina DMV. See all this and more in the Sports Nutrition Zone, supported by ESSNA.
Vegan friendly, better-for-you, gluten free?
Get a taste of the future for food and drink
As the boom continues in the free-from market, which saw sales rise by 40% in 2017, the free-from products meeting that demand include H E Stringer Flavours’ new organic Pandan Leaf extract, British-made gluten-free Kettle Chips, gut healthy cereal from Troo Granola, and Welsh company Lovemore Free From Foods’s cherry bakewells and jam tarts.
Will you be the first to see the very latest pro ducts to hit the market? The Start Up Zone features brand new innovations from vegan Tsampa energy bars, Coco Junction’s organic coconut products, to 100% natural cold press Luhv drinks, Peruvian purple corn drinks; and vegan Bitterballs from the “King of savoury snacks” Dutch Balls.
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Exhibition highlights Old ways won’t solve new nutrition. Come and meet the people cutting a new path in food, drink and sustainable nutrition with the largest gathering of ingredients companies to come together in the UK.
From plant-based to clean label, explore new, sustainable solutions for key growth categories Meatless matters in meat AND meatfree
“Lifetime vitality drink” and virtual reality with Cargill
Azelis: shining the natural spotlight
A live demonstration of hybrid meat products: come along to stand 740 to make high-quality tasty hamburgers containing as much as 50% plant-based raw materials with all the benefits on health and footprint.
Share and discuss a “lifetime vitality drink” with Cargill at stand 170 and discover their efforts in developing a sustainable red seaweed supply chain through an inspiring and fun virtual reality experience.
Join Azelis and their suppliers, CP Kelco, DSM Food Specialities and Diana Foods Ingredients on stand 192 where they put the spotlight on clean label, natural and vegetarian needs including burgers, sauce and dressing innovation, and delicious mocktails.
Kerry – meeting the demands of conscious consumers GNT: bringing food & drink to life with colour Make your own vegan super shake with plant-based milk and EXBERRY® powder! GNT’s colour experts will be in action on stand 100 - pick from three different colour and flavour options and an optional fruit foam topping.
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Consumers are demanding more from their meals. Find out how to build consumers’ desire and preference for your brand, product & ingredient innovations with Kerry Taste & Nutrition on stand 428.
Challenge your senses IFF: sensorial experiences that move the world Come and taste the possibilities at stand 94 to discover the insight-led process of IFF Re-Imagine Taste and the IFF Taste Design™ - crafting experiences that make a difference to a brand’s signature taste.
Delight your taste buds with Naturex
Naturex is gearing up to delight your eyes and taste buds on stand 438. A full menu of mouthwatering concepts will be on show, featuring anti-cholesterol solutions, functional ingredients and much more!
Treatt Touchdown Bar Innovative concepts by i-ingredients Come along to stand 432 to find out more the clinically proven actives that i-ingredients has on offer: targeting bioavailability, gut health, endurance, fertility and hair growth and strength.
On hand will be flavour scientists to discuss sugar reduction while multi-sensory demos will be served at the Treatt Touchdown Bar. All this and more at stand 152 where Treatt are creating natural flavours of the future.
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Meet the innovators nu+cao nu organics GmbH
Wakey Wakey Rise & Rawr Tea Rex
Garlic & Rosemary Focaccia Kit Davina Steel - Gluten Free Baking
Ginger Lemon Remedy Kombucha
Aquafaba Mayo Rubies in the Rubble
Kids Fava Beans – Pizza Flavour The Happy Snack Company
Nucao consists of highly nutrient-dense ingredients such as hemp seeds and raw cacao making it a delicious and healthy snacking treat.
Tea Rex uses cold-pressing to naturally cram all the flavours, vitamins and nutrients into a raw blend to which you just need to add water. This tea combines lemon, ginger, lemongrass, and turmeric.
Part of a wider artisan baking range, this is a classic combination of garlic and rosemary brought together in a baking kit. Adding a little oil and sea salt before baking delivers on both taste and texture.
Part of a range of Kombucha drinks originating from Australia, all offering live cultures, organic acids and antioxidants that are good for gut health and overall wellbeing. It also contains no added sugar.
A smooth and creamy mayo made with aquafaba as a substitute for eggs so that vegans can enjoy it too. Aquafaba is the protein-rich water left over from cooking chickpeas.
High in plant-based protein & fibre and low in sugar and saturated fat, these pulse-based snacks are free from the 14 declarable allergens and available in convenient on-the-go pack sizes.
100% White Teff Pasta Lovegrass Ethiopia
Apple Orbz Orbz Ltd
Naturally Fermented Cabbage - with chilli flakes & oregano Bodkin’s
Aged Cashew Kool Organics
Alevra Gluten Free Flour Alevra
Vegandephlia Yogan - Vegan & Organic Alternatives to Cheese
Teff is a naturally gluten-free ancient super grain, high in protein, calcium, iron, magnesium, and copper, containing Vitamins B and C. Also high in prebiotic fibre, this is the first 100% Teff Pasta.
Orbz have a sweet fruity liquid centre, encapsulated in a natural seaweed skin, making them vegan and vegetarian friendly. They can be used with any variety of drinks and desserts.
These naturally fermented vegetables are made by adding a small amount of salt to the raw vegetables. This process allows the good bacteria to thrive making the vegetables rich in probiotics.
This is a 100% dairy-free vegan nut-based aged cashew cheese which can be presented on it’s own cut into wedges, grated onto a salad or sliced on crusty bread or crackers.
An innovative, gluten free flour, finely milled with a pleasant taste. It has a wide range of applications including bread and cakes to crepes and sauces with everything in between.
These are an organic, vegan & healthy range of alternatives to cream cheese based on almond milk with no added flours, oils and other additives.
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Meet the innovators Cricket Cookies Bug Farm Foods Ltd
Flapjacks Welsh Gluten Free Bakery Products (WGF)
Metcalfe’s Skinny Popcorn® Kettle Foods Ltd
No Added Sugar Breakfast Biscuits with Wholegrains & Cereals Gullon Biscuits
Organic Belgian Milk Chocolate Nutrilicious - Superfood Snacks
RAWBITE Protein RAWBITE
These all butter shortbread chocolate chip Cricket Cookies aimed at the luxury food and gifting market are a delicious way to experience eating insects. Plastic-free, reusable packaging and GMO-free.
A range of gluten-free flapjacks available in a variety of flavours including Date and Orange, Fruit and Nut, and Pineapple and Mango. A vegan option is also on offer.
Metcalfe’s Skinny Popcorn® is made with butterfly corn and available in Sweet & Salt, Sea Salt and Cinema Sweet flavours all under 100 calories per pack.
This breakfast biscuit is made with 57.5% of wholegrain cereals, high fibre, 74% less saturated fat than regular breakfast biscuits and contains only 0.1g of sugar per individual biscuit.
Part of a wider range of guilt-free snacks, these organic protein bites are made with pumpkin seeds and are coated in high-quality organic milk chocolate sourced from Belgium.
Offered as part of a wider range of organic, vegan, dairy-free and gluten-free bars. In addition to cacao, fruit and nuts, the bar contains 10% of protein from rice and pea.
Skinny Lager Skinny Brands
LivOn! Cold Brew LivOn! Antioxidant Coffee Drink
Raspberry Protein Smoothie Extense Pharma
Almond Tahini Harmonica
Snoooze® Snoooze - Natural Sleep Drink
Sun Fruits Allsep’s Pty Ltd
A new full flavour, full strength lager is 4% ABV with a clean, crisp and refreshingly malty taste. As well as being gluten free and vegan friendly, it is just 89 calories per 330ml bottle.
A low-calorie & low sugar cold brew, vegan friendly and available in 250ml PET bottles. 5% of every sale is donated to making liver disease a thing of the past.
Part of a wider range of ready-to-eat healthy food and drinks such as flakes, bread, meals, biscuits and milk shakes which provide a balance of taste, nutrition and convenience.
This tahini is from a wider range of organic foods from this Bulgarian producer including snacks, butters and wafers, all made with locally sourced ingredients from a certified organic production.
Snoooze® contains only effective herbs that promote sleep onset and sleep duration. The natural herbs in Snoooze® support a natural sleep cycle, without the side-effects associated with sleeping pills.
Sun Fruits are a unique product made with natural colours and flavours combined with real fruit juice. Available in two popular shapes - faces and fruits. with many other shapes available for contract manufacturing.
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Meet the innovators Chunky Hazelnut Chocolate Prodigy Snacks Ltd
No.1 Kombucha - Ginger & Turmeric No.1 Kombucha
Oddpops Ella’s Kitchen
Replenish – Green & Black Tea (loose-leaf) Noble Leaf – The Mindful Tea Company
Detox & Defend - Apple CV, Milk Thistle, Charcoal BumbleZest
Chokkino - The Cacao Espresso CHOKKINO
This is a range of new ‘better for you’ chocolate and biscuit brands which are all made from clean natural ingredients with clear nutritional benefits.
One of a range of sparkling kombucha drinks full of live cultures, probiotics and antioxidants created by Jonny Wilkinson. Each bottle contains less than 50 calories, is dairy and gluten-free and suitable for vegans.
Low in saturated fats and less than 60 calories per pack, Oddpops are new triangul-ish shaped snacks that come in a variety of flavours easily consumed on-the-go.
A delicious blend of earthy green and bold black tea delivering a refreshing cup of tea offering a subtle roasted, almost nutty taste and earthy tones, without a bitter aftertaste.
A warming citrusy cleanser and detoxer with a natural black activated agent that aids digestion and metabolism. Part of a wider range health shots made with interesting functional and natural ingredients.
An expresso of pure cacao packed with antioxidants, minerals, proteins and fibres providing an innovative functional beverage. Cacao is a milder stimulant with much longer lasting effects.
Berry Fruit Drink DBOOST DRINKS
Fish Bitterbal Dutch Balls
Energy Ball Recipe www.energyballrecipes.com
FLYTE – clean energy Flyte
Early Harvest Kydonis Olive Oil
Purh20 Natural Spring Water Purh20
These drinks offer 100% NRV of Vitamin D in a blend of fat-free milk and refreshing natural juice flavours in an affordable, convenient size designed to combat Vitamin D deficiency.
Produced with fish caught in the North Sea, this snack has a velvety smooth ragout in a crispy golden breadcrumb shell. Meat and vegan options are also available in the range.
A new subscription recipe kit including a monthly new recipe card and ingredients needed to make 30 energy balls. Vegan friendly with eco-friendly packaging.
A new range of lightly sparkling and healthier positive energy drinks made from naturally sourced ingredients. Under 40 calories per bottle and with no added sugar.
A cold pressed olive oil with a very rich content of antioxidant polyphenols produced in Turkey. Part of a wider range of gourmet tasting olive oils for use in salads, appetizers, meats and breakfasts.
A bottled natural spring water, micro filtered, ozonated and purified with oxygen molecules, not chlorine, for a pure, natural, refreshing drink.
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Meet the innovators Apple & Cinnamon Bar Boka Food
Little Box of Four Flavoured Olive Oils Feudo San Lorenzo
Troo Granola Multi Troo Foods
Antioxidant (Breakfast) INIU
Protein 20 Pouch Alliance
Bear Grylls Protein Bar by Tobar TOBAR Group Trading
Part of a range of healthy snacks with four green traffic lights, the recognised way of showing that they’re low in sugar, fat, saturates and salt enabling consumers to make healthier food choices.
Miniature collection of four flavoured artisanal olive oils produced by a family owned estate in Sicily. Flavours include lemon, rosemary, white truffle and chilli pepper.
Troo is a prebiotic-based gut health brand and all the granola range are free-from all gut irritants, low sugar, gluten-free, plant-based and in plastic free packaging.
Part of a range of 100% natural, healthy products that are both convenient and practical for the consumer, this product strengthens vitality, stimulating the naturally regeneration of cells.
The Protein 20 provides 20g of protein per 60ml serving, and is a blend of whey protein isolate and hydrolysed collagen protein, with an excellent amino acid profile aiding muscle and joint health.
Bear Grylls has partnered with Tobar to create a range of insect powder-based health bars. The Protein and Energy bars are launching in late 2018 in 4 flavours, all naturally gluten-free and high in fibre.
Kefir Drinks Mount Olympus
Luscious Crunchy Energy Balls Manna
California Walnuts California Walnut Commission
Goji & Cacao Apyballs Apyball
Tsampa Energy Bar Tsampa Foods
H2NANA Water Naturally Better Brands
This range of cultured probiotic Kefir drinks support a healthy gut and strong immune system. It also contains B vitamins, calcium, magnesium, vitamin K2, phosphorus and very easily digestible proteins.
This dense oat bar is handmade with medjool dates, grinded oats, coconut flakes, carob powder coconut oil, hemp seed, goji berries. Topped with lemon zest & mountain pepper. Each 50g serving = 291kcal.
California Walnuts offer an excellent balance of attributes; great taste, idea for flavour & texture profiles, high quality and all-year availability. They are a versatile nut that offers cognitive, heart and health benefits.
This is an energy ball of dried fruits, gluten-free oats and nuts. Made with 100% organic, raw, vegan ingredients - dates, oats, almonds, goji berries and cacao – it is designed to be consumed at any time during the day.
The Tsmapa Energy Bars combine roasted barley and rice syrup and contain a large portion of long-chain carbohydrates providing the body with lasting energy. Part of a wider range including muesli and vegan cookie dough.
Bananas actually contain 75% water. H2nana is made from real bananas. The banana juice is carefully filtered, cooled and bottled. It’s hydrating and packed full of natural energy to fuel your fun all day long.
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Meet the innovators Pea Flour novo Farina
Vegebrite™ Naturex
Bakery Blend Phos-Fit LS4 Azelis
IsoFresh™ Kalsec
Benexia® White Chia Low Moisture (LM) Kreglinger Specialties
Beta Carotene Fine Nutritions Co
Novo Farina is a new British grown and produced gluten-free, taste-neutral pea flour. Nutritious, high in protein, fibre, essential minerals and low in fat offering clean label, multi-functional solutions.
Produced exclusively from concentrates of fruits, vegetables, edible flowers and algae, using a gentle and simple process, part of a wider range of antioxidants, phytoactives, and other plantbased natural ingredients.
A completed ready to use baking powder with reduced sodium level, high available carbon dioxide level and a slightly faster reaction time. It is based on a carefully controlled blend of ingredients.
IsoFresh™ Basil provides a fresh herb flavour to a wide range of applications with multiple delivery systems available and allows for fresh organoleptic characteristics to be maintained throughout the canning process.
This chia is processed through an organic certified technology that provides pasteurization, guaranteeing a pathogen free product, 100% non-sprouting and preserving all the nutritional and sensorial parameters of the seed.
Beta Carotene is a naturally existing colorant in many plants, one of the most effective anti-oxidants and helps humans prevent against cardiovascular diseases, cancers and eye problems.
BiPRO, 97% Whey Protein Isolate Cornelius
Botanical Extracts H E Stringer Flavours Ltd
Brine Blends Healy Group
Brown Teff Flour Lovegrass Ethiopia
Butter Buds Non-Dairy Dairy Flavours Azelis
Cereal Bar Solutions Limagrain Céréales Ingrédients
A completely natural, unique dairy protein produced from pasteurised whey through proprietary selective ion-exchange technology. The unique ion-exchange process selects the primary functional and nutritional proteins, allowing it to reach a 97% protein content.
An ever-growing range made with innovative techniques to capture authentic aromatic taste for RTD beverages, spirits, ice-cream, fruit, juices, dairy, beers and other products. Flavours include elderflower, roasted dandelion root and more.
Clean-label functional brine blends provide outstanding results in fillets, joints, ribs and deli-style meats offering phosphate-free and clean-label benefits plus reduced cooking loss, added succulence and increased yield.
Made with authentic Teff, a naturally gluten-free ancient super grain, this flour is for use in place of conventional flour to bake cakes, muffins, flat-breads, or to thicken sauces.
Flavours provide butter and cream flavours without the risk of exposure to dairy allergens. Lactose-intolerant consumers can now enjoy the taste of real butter and cream in a variety of foods and nutritional beverages.
LCI develops authentic solutions to improve the taste, nutritional and economic aspects of cereal bars. For example, replacing nuts with nutricorn nuts (toasted corn germ) is a cheaper and a more nutritional alternative.
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Meet the innovators Chicory Root Fibre Sensus B.V.
Chocolate Couvertures PRONATEC
Chopped and diced California prunes California Prunes
Butter Buds-Bacon™ Azelis
Collagen whey protein shake PB Gelatins
Creamtex Brenntag UK & Ireland
Chicory root fibre is a dietary fibre which has low caloric value and is used globally to make foods healthier. It can be added to all food applications without affecting their taste.
Organic chocolate couvertures are all natural, free from soya lecithin and GMO. The fine semispheres melt easily, requiring very little energy for coatings. bitter dark 70% (vegan) bitter sweet 56% (vegan) and whole milk 41% (also available vegan).
Diced California prunes are made by an extrusion process that pushes the California prunes through a fine mesh screen and fit a wide variety of applications, such as baking, dairy, chocolate coating, fruit blends or mixes, and are 100% natural.
Butter Buds-Bacon provides authentic bacon flavour without the use of any meat. It imparts a true bacon flavour combined with fatty richness and mouthfeel without adding the fat and cholesterol associated with real bacon.
An innovative collagen whey protein shake contains premium blends of SOLUGEL® Ultra B collagen, whey protein, vitamins and minerals to enhance sporting performance and protect joints.
CreamTex™by Cargill is an innovative new starch solution. By mimicking dairy ingredient and fat behaviour profiles, it can produce a product of similar style whilst achieving a minimum of 50% fat reduction, without the starchy texture.
Dry ingredients & dry ingredient systems Doehler GmbH
EmulsiTech™ Natural Colour Emulsions DDW Colours Ltd.
Engevita® Lallemand Bio-Ingredients
ENLITEN® Stevia Univar
ERYLITE® Erythritol Jungbunzlauer
Essentia’s Hydro-series Essentia Protein Solutions
These dry ingredients & dry systems are for use in innovative culinary pleasures from premium, carefully selected and natural raw materials such as fruits by applying gentle drying technologies (whole dried fruits, slices, pieces, powders and granulates).
EmulsiTech™ paprika and beta-carotene are simple, ready-to-use emulsions that deliver brilliant orange and yellow colours for drinks, dairy, and confectionery applications with instant functionality as well as ease of use.
This 60-year-old nutritional yeast brand is fermented, naturally rich in B vitamins, with a nutty, savoury flavour. High in fibre and a source of complete protein. Vegan, gluten-free and allnatural.
ENLITEN® Stevia is a high quality, clean tasting sugar reduction solution derived from the stevia rebaudiana bertoni plan and contains ingredients contain high rebaudioside A contents, of either 95 or 97%.
ERYLITE® is a natural polyol, a fermentation based natural bulk sweetener with a caloric value of zero (in Europe and Japan, 0.2 kcal/g in the USA) enabling the formulation of low and zero calorie foods and drinks.
A hydrolysed protein solution derived from natural beef or chicken raw materials serving as a choice for nutrition applications targeted at consumers looking for proteins that contain no known allergens.
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Meet the innovators Calcium Carbonate Protec Nutra Ltd
Bimuno Daily Powder Clasado Research Services Bimuno
EXBERRY® GNT International
Fermented Style Flavours IFF
Flavoured Oils Without Salt Or Sugar Huegli
FloraGLO® Kemin
Calcium is of course a vital structural component of bones and teeth and is necessary for the normal function of all muscles and nerves. Calcium Carbonate contains 40% absorbable calcium and is the preferred calcium source in food supplements.
Bimuno® is a daily food supplement containing a unique natural active ingredient, B-GOS® which naturally feeds and stimulates the growth of good bacteria in the gut, promoting digestive health and general well-being.
A specialised range of EXBERRY® designed to be oil-dispersible and tailored to the needs of applications such as chocolate compounds, seasonings or fat coatings providing uniform and appealing colour shades.
A range of sophisticated, authentic profiles that are designed to recreate the complex taste of fermentation in a wide range of adult soft and alcoholic drinks.
New to Huegli are these flavoured oils for snack seasoning. They have no sugar or salt within them, but still offer high impact flavour. These can be used on their own, or as part of a more complex snack seasoning sensation.
From flower to formula, Kemin uses only the best growing and harvesting practices to cultivate its elite dietary ingredients. The manufacturing process is carefully controlled to ensure that the naturally-sourced lutein is not degraded.
FORTIBONE® Bioactive Collagen Peptide® Gelita
Freeze Dried Fruit Powders Paradise Fruits
Fruit and vegetable powders Kanegrade
Gluten-free and clean label rice ingredients BENEO
Protein and nutritional enrichment solutions Healy Group
Instant Brownies with increased protein Friesland Campina DMV
FORTIBONE® stimulates osteoblast in the bones to increase production of extracellular matrix which is the essential framework for calcium mineralization, and regulates degenerative processes by reducing protease production.
These 100% fruit powders are made from ground freeze-dried fruits. They are a natural way to add flavour, colour and a nutrient boost to a range of foods and beverages.
These versatile and natural ingredients have a wide spectrum of applications including dry mixes, confectionery fillings, sauces, desserts, milkshakes, functional foods, soups, sauces, gravy, stock cubes and many more.
These rice ingredients mimic the taste and mouthfeel of fat in low-fat foods. Hypoallergenic and rich in amino acids, they can also safely be applied to baby and infant food.
In addition to their range of highly-versatile vegetable proteins, Healy Group have developed several solutions to improve the fibre and nutritional content in a selection of application areas.
An instant brownie, with 3 times the amount of protein, it delivers 17 grams of protein per 100 gram brownie with both nutritional and functional benefits, meeting consumer demand for high protein products.
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Meet the innovators MouthEX™ International Taste Solutions Ltd (ITS)
K*Real® - Low Sodium Krill Oil i-ingredients Ltd
Lalmin® Vita D Lallemand Bio-Ingredients
Lentein™ Protein Forum Products Limited
Meat Replacement Forum Products Limited
Microencapsulated Salt Raps UK
Improves the mouthfeel, body, richness and creaminess of products in cakes, buttercreams, fillings and porridges. This can also be used to improve the mouthfeel in high protein milk based drinks.
Using exclusive MSO® technology, K*Real® achieves the highest standard of quality and freshness in Krill Oil, and is also the only Krill Oil in the market that has clinical data in its effects of improving muscle recovery.
Vegan vitamin D2 yeast is from fermented and inactivated whole cell yeast exposed to UVB light. It is all natural, gluten-free and available as 8000 IU/g or 20,000 IU/g.
Lentein™ is a protein powder from a water lentil source, full of valuable nutritional properties, offering a different option for an alternative source of protein. Application suitability for food, drink and nutritional products
Ceboline MR, is a cost-effective choice to produce economical restructured meat products. It will provide a firm texture and neutral flavour to final product replacing up to 30 % of meat.
Either plain or with added colour and/or flavour microencapsulated salt can be used internally or as a sprinkle in bakery goods and other fresh or frozen meat and vegetable products.
OmniCol™ Essentia Protein Solutions
Ovomet® i-ingredients Ltd
Vegetable Oils by Olvea Cornelius
Vitashine Protec Nutra Ltd
SALTWELL® Salinity
Asakura Sansho Green Pepper Gerald McDonald And Company Ltd
An odour and flavour-free powder made up of collagen peptides. It dissolves easily in any liquid, does not affect viscosity, and is ideal for enriching nutrition and beverage solutions with pure collagen.
A cutting edge ingredient designed to take over the mantle as the natural active ingredient to treat joint pain in 10 days with only 300mg daily dosage. It has a 100% natural, egg shell membrane.
Olvea specialise in the supply of a wide range of vegetable oils from conventional or organic supply chains for the pharmaceutical, nutraceutical and food industries.
The world’s only Vegan Society and Vegetarian Society registered Vitamin D3. Vitashine is available in oil and spray-dried powder formats and has numerous uses including vitamin tablets and capsules, liquid supplements and fortified foods.
SALTWELL® is a natural low sodium sea salt from Chile, used extensively as a salt replacer to manage sodium in food manufacturing.
Asakura Sansho Pepper contains Limonene which gives it a characteristic citrus and fruity flavour, and Sashool which gives it a pungent flavour and helps the digestive system and blood circulation.
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Innovative Ingredients Live
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The Innovative Ingredients Live theatre brings together a diverse cast of international experts unveiling the science facts behind a range of novel ingredients. Featuring demos and tastings, highlights include:
Tuesday, 20 November
Wednesday, 21 November
Thursday, 22 November
11.45 – 12.15 Novel ingredients for fibre enriched and sugar-reduced products
14.30 – 15.00 Sugar reduction is not just about taste and nutrition
10:30 - 11:00 Gut health: how to feed your inner universe
Dr Ieva Laurie, Principal Nutrition Scientist EMEA, Innovation and Commercial Development and Frank Sarracino, Technical Service Manager EMEA, Food and Beverage Solutions from Tate & Lyle will be exploring how novel ingredients, such as soluble corn fibre and next generation stevia are helping brands to innovate.
Phillippa Holford, Chief Flavourist and Lewis Jones, Innovation Manager, Sensient Flavours will be taking you on a sensory journey. “Taste for yourself” how natural extracts and natural flavourings, combined with scientific knowledge on flavour perception, can be used to give products the flavour that is lost due to sugar reduction.
13.45 – 14.15 Tiger Nuts, a superfood ingredient fact or fiction? Ani de la Prida, Co-founder, The Tiger Nut Company will explain the nutritional benefits and versatility of this tiny root vegetable, the tiger nut. Join her to find out more and taste some of the some exciting new products such as tiger nut milk and tiger nut treats.
Kefir has been dubbed the next generation yoghurt, with all of the creaminess but a more diverse array of beneficial microbes. Dr Megan Rossi, Research Fellow at King’s College London will talk through how to make Kefir and the science behind it. She will also share some fun and simple ways to nurture your gut health.
11:30 - 12:00 Chaga: the magical ingredient Tricia McNeilly, Founder of Otzibrew will be explaining how medicinal mushrooms are reaching the modern, mainstream consumer. Samples will be available to try during the session.
15.45 - 16.15 Effective protein: a sustainable source of all-natural, nutritional power Discover how Proti-Farm produces sustainable proteins with Chief Commercial Officer Tom Mohrmann, and challenge your food choices with a taste of Alphitobius Diaperinus, a small insect species.
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Food Futures Live
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A series of talks and tech demos which puts the emphasis on provocative ideas and technologies disrupting the future of food and drink. On the agenda are ground-breaking ideas and new tools, together with a showcase of entrepreneurial food technologies. Highlights include:
Tuesday, 20 November
Wednesday, 21 November
Thursday, 22 November
11.00 – 11.30 Food technology: what’s the future?
11:00 – 11:45 The Givaudan VAS Kiosk
Anne Louise Dannesboe Nielsen, Team Manager, Danish Technological Institute will give an inspirational talk on emerging food technologies – from plant based alternatives to food, food application of insects, and 3D printing for food.
The consumer and sensory insights teams at Givauden have created some SmartTools to bring about unique advantages to the flavour creation process including the Virtual Aroma Synthesizer® (VAS) which allows for a faster generation of concepts, with ‘real time’ flavour creation.
11.00 – 11.45 Foodini: the future of real, fresh, nutritious 3D printed food
14.00 – 14.45 Designing human-machine interaction Nufood’s founder, Vaiva Kalnikaite, will demonstrate how a 3D printing robot can add both visual delight and flavour sensations to food.
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Hear from the founder of Foodini, Lynnette Kucsma, on the new kitchen appliance that combines technology, food, art and design.
14.00 – 14.45 Mixfit: delivering real time personalised nutrition at home Iotti Marco, PhD, is an active Food Tech entrepreneur, manager and investor. He covers the role of CTO and CSO for Mixfit, the digital personalized nutrition company he co-founded in 2015. Join him for an exploration into how technology can empower consumers through the use of MINA, an AI nutrition assistant.
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Awards shortlist Innovative Betterfor-You Product of the Year
Innovative Natural and Organic Product of the Year
Innovative Food-to-Go Product of the Year
Best Better-for-You Ingredient of the Year
Best Natural Ingredient of the Year
Best Functional Ingredient of the Year
Finalists
Finalists
Finalists
Finalists
Finalists
Finalists
Energy Ball Recipe Kits Energy Ball Recipes
Aquafaba Mayo Rubies in the Rubble
Lotus Bites Yumtaz Ltd
XIA POWDER-125 BENEXIA
Fermentino Soft Casa del Fermentino
FORTIBONE® Gelita UK Ltd
EON | Pine Honey with dark choco Eclectic Flavours P.C.
Cashew Camemberti Kool Organics
JUNIUS Junius Health Limited
GanedenBC30® Kerry
Haskap Soloberry
Raw Gorilla Breakfasts Raw Gorilla
nucao nu organics GmbH
Sparkling Tea BLÅ Copenhagen Sparkling Tea Company
Gigi Gelato GiGi Holding B.V
PRO-KIDO Jinghu Inner Mongolia Yili Industrial Group Limited by Share Ltd
TruServ® vaneeghen – Futureceuticals
K2VITAL®DELTA vitamin K2 MK-7 Kappa Bioscience
100% White Teff Fusilli Pasta Lovegrass Ethiopia Drink Muesli Huegli
SNOOOZE - Natural Sleep Drink Snoooze and Snoooze Yomega3 Greek Style Frozen Yogurt Ice Cream Treats
PLAYin CHOC kids PLAYIN CHOC LTD
NüDEST Banana, Honey and Oats Snack Pouch NüDEST FOODS LTD Tea-Pop Tea Pop Ltd. 5-a-day Pots The Plantifull Food Co.
TRITORDEUM AGRASYS SL
EON | Pine honey with tahini wholegrain Eclectic Flavours P.C.
ModCarb® Futureceuticals VDF
NextDext BIOerg. S.r.l.
Erythritol NKD Living Sponsored by:
LPLDL® OptiBiotix Health Plc Peptan IIm® Rousselot Wellmune® Kerry Astragin i-ingredients Ltd / NuLiv Science SenseFi® Healy Group
Seaweed Rice Crisps Daon Food Co Ltd
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Awards shortlist Sustainability Initiative of the Year
Best Healthy Eating Initiative
Best Food Tech Innovation of the Year
Best New Ingredient of the Year
Best New Food Product of the Year
Best New Drink Product of the Year
Finalists
Finalists
Finalists
Finalists
Finalists
Finalists
Janet Sawyer BEM LittlePod Ltd
Nudge Nudge Chartwells, Compass Group
Foodmaestro Open Label Platform Foodmaestro
Roasted Fava Beans The Happy Snack Company
OVine Wine Water LTD
Veggie Run HES Catering Services
Tetra Pak® Extrusion Wheel Tetra Pak
IFF Fermented style flavours International Flavours and Fragrances (GB) Ltd
The Chocolate Dream Luker Chocolate ALOHAS ECO-Center ALOHAS FOUNDATION Scaling Food Waste Prevention through Measurement and Data LeanPath UK
Your 5Ks High Mood Food In The Buff Hennicks
Forward Food Humane Society International UK Creating a Sustainable Protein - Making More With Less 3F BIO Ltd From Coca to Cocoa CHOCOLERO
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Sponsored by:
novofarina Novo Farina Ltd
Dr Heff’s Remarkable Mints Dr Heff’s Products Ltd
novofarina Gluten Free Crumb Novo Farina Ltd
3F BIO - Making Sustainable Protein by Making More with Less 3F BIO Ltd
Fermentino soft Casa del Fermentino
Good Hemp Unsweetened Chilled Drink Braham & Murray
Pulled Oumph! Food for Progress Oumph! Kebab Spiced Food for Progress Tom Pom Food Tom Pom Food
Fix8 Kombucha Fix8 DBOOST Drinks DBOOST Drinks Ltd AWAKE Luhv Drinks
Eatlean Protein Cheese Joseph Heler Ltd
TEA REX - Lemon Ginger Turmeric Lemongrass TEA REX
EON | Pine Honey with Dark Choco Eclectic Flavours P.C.
Snoooze - Natural Sleep Drink Snoooze
Sponsored by:
Sponsored by:
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Meet buyers and distributors
Roundtables
Discuss your innovative ingredients, brands and products with buyers and distributors in the dedicated Meet the Buyer and Distributor programmes.
These roundtables are designed to provide lively discussions around key issues supporting innovation and market access for food and drink producers around the globe.
Buyers and distributors include: —— Planet Organic —— HelloFresh Global
new
Themes include: —— Protecting your intellectual property
—— Preparing for a post-Brexit world
—— PARTNERS IN PURCHASING
—— Building a marketing and social media strategy for the UK market
—— Developing packaging design for the UK market
—— Borough Box
—— Navigating the UK retail landscape
—— Selling into a major retailer
—— Department for International Trade
—— Distinctive Retail —— Sourced By Oxfam —— CAMRA
Hosts include:
—— Simply Heavenly Foods —— Suma Wholefoods —— Sun Branding Solutions —— Asian Agro Technologies —— Creed Foodservice —— Kanyan Trading Company
Matt Wright, Founder, Check Your Food Ltd
Victoria Boldison Founder, Bolst Global
James Read, Founder, Giant Peach
Hayley Connick, Managing Director, Too Good to Go
Rory Mason, Managing Director, ROR Digital and Marketing Director, Safer Eating
Claire Brumby, Founder, The Food Guide
Adrian Beale, Co-Founder and Sales & Marketing Director for Buckley & Beale
Karen Woodford, Managing Director, The Safer Eating Company
—— Buckley and Beale —— North Parade —— Retail inMotion —— notonthehighstreet.com —— Sainsbury’s —— Cotswold Fayre —— Superfoods and Snacks
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Special events Tuesday, 20 November IFST
10:00 - 13:00
Gallery Room 10
Open event
FreeFrom Eating Out Awards
16:45 - 18:00
Conference Theatre
Closed event
Diet and Health Research Industry Club
10:00 - 13:00
Gallery Room 11
Open event
Nutritionists in industry
10:30 - 13:30
Gallery Room 12
Closed event
IGD Healthy Eating Programme
13:30 - 16:30
Gallery Room 11
Open event
Kerry Taste & Nutrition
10:00 - 17:00
Gallery Room 10
Closed event
British Section of the IFT
8.00 - 10.00
Conference Theatre
Open event
Foodmaestro and Nielsen Brandbank Health e-Hack
15:30 - 16:00
Conference Theatre
Open event
Wednesday, 21 November
Thursday, 22 November
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Plan your visit
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Plan your visit 6 top tips to make your visit the best it can be:
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Pre-register
Pre-register to save the £20 registration fee which will be charged once the event is open. Once registered, you will be sent a badge to your email to print off allowing you quick and easy access on the day: https://food-matters-live-2018-visitor.reg.buzz
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Plan
Plan your travel to make sure you maximise your time at Food Matters Live: https://www.foodmatterslive.com/visit/traveland-accommodation
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Itinerary
Create a personalised itinerary planner to book the exhibitors, educational sessions and speakers that you want to meet and hear: https://www.foodmatterslive.com/account/ registration
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Source
S ource innovative ingredients in advance and make contact with suppliers before you visit via the ingredients directory: https://www.foodmatterslive.com/directories/ product-and-ingredient-directories/ingredientdirectory
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Matchmaking
eet buyers, distributors and network with M like-minded peers with Match – the dedicated matchmaking service: https://www.foodmatterslive.com/match
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Browse
Browse the food and drink products that will be on display so you can navigate new food and drink trends: https://www.foodmatterslive.com/directories/ product-and-ingredient-directories/productdirectory
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ExCeL and travel
ExCeL London Royal Victoria Dock 1 Western Gateway London E16 1XL
Opening Times Tuesday 20 November 10.00 – 17.00 Wednesday 21 November 10.00 – 17.00 Thursday 22 November 10.00 – 16.00
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By train, tube or DLR
By air
ExCeL London is well connected with the rail network and is reached easily by train, tube and DLR. Click here to plan your journey by train, tube and DLR. For Food Matters Live, please alight at Custom House and follow the signs to Hall S2. ExCeL London is located in Zone 3. London Underground tickets are valid on the DLR.
London City Airport is located 5 minutes from ExCeL London by car or taxi. In addition, the DLR links the airport and ExCeL London, via Canning Town. Frequent and direct shuttle buses run from Canary Wharf and Canning Town, to and from the airport. For more information visit ExCeL London’s interactive flight map or www.londoncityairport.com.
By road
By river or cable car
ExCeL London is easily accessible by car with easy access from the M25, M11, A406 and A13. ExCeL London’s postcode is E16 1XL. If you are using Sat-Nav, please use the postcode E16 1DR. There is onsite parking for 3,700 cars including over 2,000 spaces located directly beneath the venue and 158 disabled parking spaces. The venue is located outside the Congestion Charge Zone. All onsite parking is pay and display, with the exception of the Royal Victoria multi-storey car park which is pay on exit. For more information visit the ExCeL website.
The Emirates Air Line cable car connects ExCeL London and North Greenwich underground station and The O2 (5 minutes). Alternatively, Thames Clipper river boat services run frequently from The O2 to all major London piers, including Greenwich, Canary Wharf, Tower, London Bridge, Embankment and Waterloo. For further information on travel by river and cable car please click here.
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Exhibitors, Sponsors and Partners 40
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Exhibitors include: AAK
British Dietetic Association
D.D. Williamson (UK) Ltd
Galactic
AGT Foods & Ingredients
Brunel Healthcare Ltd
Direct Food Ingredients Ltd
Gelita
Ait Ingredients
BSI Group
Döhler GmbH
ALGAplus
Bugs World Solution Food
Dr Satish Rajamanickam
General Mills Bell Institute of Health, Nutrition & Food Safety
Algenheld
BumbleZest
DSM
Gerald McDonald & Co Ltd
Alliance Technical Laboratories
Burbuliukas Ir Co, UAB
Dutch Balls
Giant Peach
Allseps
Calleva Ingredients
Ecotrophelia
Gluten Free Flour Company
Amaize Drinks Ltd
Cargill Europe BVBA
EIT Food
GNT International
Apyball
CasaLuker
Ella’s Kitchen
Goddess Nutrition
AQUA Carpatica
Catalina Food Solutions
Embassy of The Kingdom of The Netherlands
GreenBee Entomology
Azelis UK Life Sciences
CCPIT Sub-Council of Chemical Industry
Energy Ball Recipe
Gullon
B Investment Solutions
Chaucer Food Ltd
Enterprise Europe Network
Harmonica
Bayer
Check Your Food
Enterprise Ireland
Healy Group
BB Supplements (Whites Farm Nutrition)
Chocolette
Entopia Greece
Hellenia Healthfoods
Beechs Fine Chocoloates Ltd
Chokkino
Equinox Kombucha
Hub Innovazione Trentino Scarl
Beijing Longwise Communications and Digital Tech Inc
Clasado Research Services Ltd
Essentia Protein Solutions
Hugli
CNELM Coco Junction
Euro American Marketing Services Ltd for and behalf of the California Prune Board (Europe)
i-ingredients
Beijing Talent-Expo Co. Ltd
Cofiol
Euro Company Srl
IFST
Council For Responsible Nutrition
Extense-Pharma SPRL
ILSI Europe
Cornelius
Falken Trade
IMCD Group B.V.
Costa & Casimiro Lda
Feudo San Lorenzo
International Taste Solutions Ltd
Covance Inc.
Fine Nutritions
Intertek Scientific & Regulatory Consultancy
Cybercolloids Ltd
Flyte
Intertek Food Testing Services UK
Dadao Tongtu
Food And Drink Wales
Inya Gold
Dadao Tongtu ( Beijing ) Expo Co Ltd
Foodie Flavours Ltd.
Iprona AG
Daon Food Co. Ltd (South Korea)
Forum Products Limited
Isik Tarim Urunleri Sanayi ve Ticaret A.S.
DBOOST Drinks Ltd
FrieslandCampina DMV
Italian Chamber of Commerce And
Beijing Unique International Exhibition Co. Ltd The Belgian-Luxembourg Chamber of Commerce in Great Britain Binary Botanicle Ale Bingham & Jones Ltd. Innovations in Food Bodkins Naturally Fermented Veg Boka Food Limited Botanical Innovations Brenntag British Contract Manufacturers and Packers Association
41
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IFF
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Exhibitors include: Industry For The UK
Meatless
PPL Insights
Sugar Rebels
Jacked Foods
Metarom Benelux
Prestige Purchasing
Symprove Ltd
Johnson-Johnsen Publishing
Mezap
Primefifty
Tastetech Ltd.
Jungbunzlauer
Microsearch Laboratories
Probi AB - Symrise
Tea Rex
Kalsec Europe Ltd.
Mintel
Protec Nutra
TH Geyer
Kanegrade
Modello Group
Purh20
The Culinary Food Group
Kappa Bioscience AS
Mount Olympus Pure Foods Ltd
Qures Group
The Felix Project
Karrman Cooks
National Chemical Company
Raps UK
The Garden (Marketing & PR) Limited
Kerry GTIC
Naturally Better Brands
Rawbite
The Happy Snack Company
Kettle Foods Ltd
Naturex
Remedy Drinks
The Ingredients Consultancy
Knight Scientific Limited
NBTY Europe Ltd
Rhumveld, Winter & Konijn B.V.
The Love Grass
Kombucha Kat
NKD Living
Roha UK Limited
The Sweet Beet UK
Kool Organics
No. 1 Kombucha
RSSL
The Vegetarian Society UK Ltd
Kreglinger Specialties
Noble Harvest AS
RTS Foodtrending
TOBAR Group Trading
Kydonis Olive Oil
Noble Leaf
Rubies in the rubble
Topicos Diarios LDA
LeanPath Inc.
Novo Farina Ltd
Salutivia
Tradin Organic Agriculture Bv
Limagrain Cereal Ingredients
nu organics GmbH
Santa Rasalia Gourmet S.L
Treatt
LivOn - Liver Health UK
Nutrilicious - Superfood Snacks
Seagarden AS
Tro-Kost GmbH
London Metropolitan University
Omya International AG
Sens Foods CZ s.r.o.
Troo Granola
Lonza Ltd
OptiBiotix Health Plc
SEFARI
Tsampa Food
Loux
Orbz Ltd
Skinny Brands
Univar Europe
Luhv Drinks
Otizbrew
Sluys International NV
University of Reading
Mackle Snacks
Oxford University
Snoooze
University of West London
Manchester University
Paradise Fruits
Soft Drinks International
Uren Food Group Limited
Manna
PB Gelatins
Spectronic Camspec Ltd
Van Eeghen Functional Ingredients BV
MannaVida Ltd
P-Build
Stable Microsystems
Vivalicious Drinks
Mario Senza Glutine
Playin Choc
Strategic Research Programme
VSI
Mathys & Squire LLP
Pouch Alliance
Stringer-Flavours
Worlée Natural Products
42
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Sponsors
43
California Prunes
Cargill
DuPont
Food and Drink Wales
FoodMaestro
FrieslandCampina DMV
Herbalife Nutrition
i-ingredients
Intertek
Kemin
Lonza Consumer Health & Nutrition
Mintel
Nielsen Brandbank
No1 Rosemary Water
Sun Branding Solutions
Tesco Food Academy
Yili
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Supporters
Action on Salt
Action on Sugar
Allergy UK
BCMPA
Blood Pressure UK
British Dietetic Association
Carbon Trust
Cert ID Europe
Council for Responsible Nutrition UK
ESSNA
Eufic
Euromonitor International
Federation of Hellenic Food Industries
Fevia
Food Drink Europe
Foodservice Packaging Association
FreeFrom Awards
Hospital Caterers Association
IFIS Publishing
IFST
IGD
KLBD Kosher
Portuguese Chamber of Commerce in UK
Royal Society for Public Health
Royal Society of Chemistry
Snack, Nut & Crisp Manufacturers Association
Stylus
The British Sandwich & Food to Go Association
The Society of Food Hygiene & Technology
The Sustainable Restaurant Association
The University Caterers Organisation
The Vegetarian Society
44
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Media Partners
Business & Industry Catering Magazine
Baking Europe
Bar Magazine
Bell Publishing
Better Retailing Magazine
British Baker
BSI Group
Café Life
Cash & Carry Management
Complete Nutrition
Cost Sector Catering
Dewberry Redpoint
Dietetics Today
Dr. Harnisch Verlag
Drink Technology and Marketing
Drinkpreneur
Eat Sleep Drink
European Supermarket Magazine
Fine Food Digest
FMCG News
Food & Drink International
Food & Drink Network UK
Food & Drink Technology
Food Chain Magazine
Food Ingredients First
Food Manufacture
Food Marketing & Technology
Food Navigator
FoodBev Media
Footprint
Functional Sports Nutrition Magazine
Garden Centre Catering Magazine
45
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Media Partners
46
Grocery Trader
Guild of Fine Food
H20 Publishing
Health Food Business Magazine
Innovations in Food Technology
International Sandwich & Food to Go News
Nutra Foods
New Food Magazine
Nutra Ingredients
Nutraceutical Business Review
Nutraceuticals Now
Nutrition Insight
Out of Home Magazine
Onboard Hospitality
Organic & Natural Business Magazine
Packaging Gazette
Poland Fruits
Premier Publishing
Russell Publishing
Schofield Publishing
Soft Drinks International
Speciality Food Magazine
Sports & Leisure Catering Magazine
Target Publishing
The Caterer
The Grocer
WARC
Wholesale Manager
William Reed
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