Organisers of the inaugural Ingredients Show, taking place at the NEC, Birmingham from 16-18 April 2018, have unveiled an extensive speaker list set to inspire and delight attendees with insights into the next generation of ingredients trends. The free-to-attend programme will include cutting-edge presentations from leading industry figures, live demonstrations and new product launches aimed at championing UK ingredients and inspiring the next phase of product development.
One of the hottest topics impacting the food and drink industries will be under the spotlight at the Ingredients Show when a panel of industry experts come together to question the effectiveness of the UK’s sugar policy during a time when non-communicable diseases like obesity and type 2 diabetes reach pandemic levels.
Aligned with the launch of the UK’s sugar tax, which is set to be implemented in April 2018, the panel will question if the UK has done enough, or if more action is required to fundamentally change the industry. The discussion will be led by Sara Petersson, Nutritional Analyst, Euromonitor; Steve Kearns, Managing Director, Cawston Press; Caroline Bingley, Senior Associate Principal Scientist – RSSL Product and Ingredient Innovation; Dr. Sue Bailey, Lecturer on Food Nutrition and Professor JT Winkler, Emeritus Professor of Nutrition Policy at the London Metropolitan University.
Another panel of leading industry experts will also come together to discuss the war on plastics and why collaboration is key to meet growing pressure on the industry from consumers and Government. A panel of speakers including Sian Sutherland, Co-Founder, A Plastic Planet; Duncan Curtis, Director, Rappor Metrics; and Gavin Landeg, Head of Environment, Tetra Pak North West Europe will provide practical insights to help attendees reduce plastic use, maximise supplier relationships and improve overall business performance.
Another hotly anticipated debate will focus on Brexit and its impact on food safety. Visitors can join Luke Murphy, Regulatory Manager, Leatherhead Food Research; Erik Millstone; Emeritus Professor of Science Policy, Sussex University; Alan Lacey, The Society of Food Hygiene and Technology (SOFHT) as they lead a discussion on the current approach to food standards and what the post-Brexit regulatory landscape will look like.
The role of technology and ingredients will be the focus of a number of sessions across the three days of the show. Steve Osborn, Technology Scout and Commercial Director, The Aurora Ceres Partnership Ltd will explore the sweet spot where food trends meet future technology, advising visitors on how to take a structured approach to aligning innovation with product identity and company strategy.
Demonstrating the future of food, Lynette Kucsma and Victor Delgado from Natural Machines will present Foodini: a 3D food printer. Dispelling the top myths and exploring the opportunities for 3D printed food, the Natural Machines team will guide visitors through the capabilities of the future’s most sci-fi kitchen appliance.
Speaking about the decision to bring 3D printing to The Ingredients Show, Lynette Kucsma, Co-Founder, Natural Machines, said: “We’re looking forward to introducing Foodini to attendees at the show and demystify the concept of 3D printing. By diffusing the barriers, we hope to demonstrate how 3D printing can deliver fresh, authentic and healthy food that is customised to the needs of the consumer.”
A wide range of new ingredients will also be under the spotlight from Tiger Nuts – the next gluten-free superfood – presented by Ani de la Prida, Co-Founder, The Tiger Nut Company to edible insects with a talk and tasting. The latter will be presented by Raphaelle Browaeys, Communication Manager of Jiminis who will explain how insects have the power to significantly reduce the environmental impact of our western diet.
Flavour trends will also be high on the agenda with a series of sessions exploring current and future flavours to watch out for. With the slow-burning popularity of smoked foods continuing to captivate consumers, the art and science of smoke flavour will be explored on the conference stage with Professor Baines, Managing Director for Baines Food Consultancy Ltd & Director for Flavour Horizons Ltd and Huw Griffiths, CEO and Founder, Besmoke and PureSmoke.
For more information on the full line-up, comprising over 15 sessions including the importance of clean labels, how UK manufacturers can capitalise on the growing popularity of Halal and the importance of colour in food, please visit: https://www.theingredientsshow.co.uk/sessions-2018.
The Ingredients Show takes place at the NEC, Birmingham from 16-18 April 2018. To register to attend the event, please visit: https://www.theingredientsshow.co.uk