Tastes of Better programme

Programme structure

Tastes of Better encompasses a blend of tasting sessions, technical presentations and valuable insights, offering knowledge about the latest ingredient solutions and how to successfully implement them into your product development and reformulation challenges.

Alongside the tasting sessions, the Insights programme is your chance to get ahead of the curve by tapping into leading-edge thinking and emerging trends in food and drink innovation. On each day, we’ll be hosting five topical trends panels featuring a stellar line-up of speakers who will share the very latest thinking alongside practical advice and actionable insights, to ensure you are in the best position possible to seize new opportunities and implement innovative solutions. The sessions will repeat for both days, ensuring you don’t miss a moment of content.

Join colleagues and new connections at the networking drinks where you’ll have a unique opportunity to meet and mingle with award-winning chefs and culinary experts at the forefront of inspiring the future of food. It’s a not-to-be missed chance to chat to leading chefs and influencers about the latest gastronomic trends and menu innovations and hear first-hand from them about what’s driving future culinary excellence, innovation and exploration.

Insights panels

9:15 – 10:00
Food trends 2030: the megatrends driving change and innovation across the food and drink sector

Bringing together expert speakers and industry professionals to explore how megatrends are driving change, innovation and development in the food and drink industry in 2025 and beyond. How will they impact consumer attitudes, tastes and buying decisions and how will this influence future food and drink innovation?

April 16

Michael Adams Head of Product Innovation, Campden BRI
Robert Lawson Managing Partner, Food Strategy Associates
Richard Neish Global Futures and Global Tastepoint, IFF
Millie Diamond Food and Drink Strategist, WGSN

April 17

Bertrand Emond Culture Excellence Lead, Campden BRI
Megan Van Someren CCO, Jamie Oliver Group
Gail Stevenson Head of Product Insight, Tesco
Edward Bergen Senior Analyst: Food & Nutrition, FutureBridge
Sophie Atkins-Ward Group Head of Innovation, Hilton Food Group

10.15 – 11.15
The drive for positive nutrition and innovative ingredients to support health and wellbeing 

With ever growing evidence linking nutrition to positive wellbeing and optimal functioning, this panel brings together leading academics and food industry experts to explore how the latest nutritional science, consumer trends and health-boosting ingredients are influencing future food and drink innovations to support gut and whole body health.

April 16

Michael Adams Head of Product Innovation, Campden BRI
Ramsey Baghdadi Food and Foodservice Analyst, GlobalData
Dr Caroline Childs Associate Professor in Nutritional Sciences, University of Southampton
Dr Marie Lewis Associate Professor of Gut Immunology & Microbiology, University of Reading
Fiyin Makinwa Senior Diet and Health Executive, Food and Drink Federation

April 17

Bertrand Emond Culture Execellence Lead, Campden BRI
Claire Baseley Industry Nutritionist and Regulatory Expert
Sophie Medlin Director and Specialist Dietitian, Chair of the British Dietetic Association for London
Louise Durrant Nutrition Communications Manager, Quorn Foods
Rick Miller Food & Drink Associate Director for Specialised Nutrition, Mintel

11.30 – 12.30
The emerging and future trends driving sustainable food and drink solutions

This forward-looking panel of experts will come together to discuss the challenges and opportunities facing the food and drink industry:

• How consumer engagement on sustainability is shifting
• How food companies can deliver social value and develop transparency in their supply chain
• New food design ecosystems – putting sustainability front and centre of NPD or reformulation
• The evolution of eco-labelling and how it will shape the market

April 16

Michael Adams Head of Product Innovation, Campden BRI
Ollie Rosevear Sustainability Director, Fuller Smith & Turner
Peter Cross Senior Lecturer Food and Nutrition, University of West London  
Dini McGrath Co-Founder, The Wonki Collective
Jules Greene Qualitative Specialist, Good Sense Research

April 17

Bertrand Emond Culture Execellence Lead, Campden BRI
Natasha Maynard Sustainability Programme Manager, IGD
Vanessa Henry Research Director, Walnut Unlimited
Amy McDonnell Senior Sustainability & Social Innovation Manager, UK & Ireland, Danone
Mikaela Linden-Ibrahim Senior Researcher, New Nutrition Business

13:45 – 14:45
Leveraging AI and new technologies to create the next generation of food

Bringing together industry experts to discuss how AI and emerging technologies are transforming the future of food. Topics to be explored include the potential for food companies to leverage AI and new technologies to accelerate product development and design more nutritious foods and ingredients and understanding the challenges associated with the application of AI in the food space.

April 16

Sterling Crew President, Institute of Food Science and Technology
Carolina Pinto Thematic Analyst, GlobalData
Geraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the Future
Bernhard Strauss Director of Research, Camrosh Limited
Peter Noy Associate Director, Food Systems Institute at the University of Nottingham

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

The expert panel will explore the latest research and regulations and share practical insights and best practice designed to protect consumers and support them to make safe, healthy and informed food choices.

April 17

Caroline Benjamin Founder, Food Allergy Aware
Rob Easton Head Of Environmental Health at Shield Safety
Ryan Panchoo Founder, Borough 22 Doughnuts
Natascha Gaut Director, Regulatory, Compliance and Investigations, DWF Law LLP

15:00 – 16:00
Culinary insights panel: Exploring the latest gastronomic trends and innovations

With the focus on sustainability, local ingredients and celebrating cultural diversity, brands and restaurants are no longer just about food but about creating an experiential, memorable experience for consumers and diners.

Driven by a commitment to enhance the culinary experience, push boundaries and create exceptional experiences, this panel will bring together leading executive chefs and culinary directors who are setting new standards in the industry and leading the way on culinary excellence, innovation and exploration.

April 16

Juliane Caillouette-Noble Managing Director, Sustainable Restaurant Association
Dominic Teague Executive Chef, One Alydwych
Jamie Robinson Executive Chef, Tesco
Jonny Bingham Co-Founder, Bingham & Jones
Dominique Woolf Foodwriter, Author and Founder, Woolf’s Kitchen

April 17

Juliane Caillouette-Noble Managing Director, Sustainable Restaurant Association
Jamie Robinson Executive Chef, Tesco
Tim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor Park
Stephen Humphries Executive Development Chef, Vacherin
Chris Baber Chef and Author, Content Creator