Programme
|
Tuesday 24th September
Decarbonising Supply Chains
at the Source |
Wednesday 25th September
Eco-friendly Production
from Farm to Fork |
Thursday 26th September
New Tech and Novel Ingredients
for a Sustainable Future |
New Tech and Novel Ingredients for a Sustainable Future
Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So do novel ingredients too, which have the power to significantly improve the sustainability of everyday products. But not all innovations are on the market, and tight investor budgets could see trailblazers struggle to reach the regulatory stage. Which new ingredients and technologies will go the distance to truly transform what and how we eat?
Information coming soon.
Information coming soon.
Packaging Unwrapped: Innovative Solutions for the Circular Economy
More plastic than fish in the ocean by 2050? That’s where we’re headed if we don’t rethink packaging with the circular economy in mind. Luckily, as single-use plastic falls out of favour, alternative solutions are coming to the fore. Making a difference is no mean feat, with innovations needing to be eco-friendly, widely accepted and make good business sense. Join us as we unwrap the complexities of sustainable packaging.
Panellists to be confirmed.
Chair: Donna Eastlake, Deputy Editor, Food-Navigator Europe
The ‘Hybrid’ Potential in Meat and Dairy
So-called hybrid products promise so much. By blending real meat or dairy with plant ingredients, animal-based products can instantly win a lower carbon footprint and improve nutritional profiles. But despite all these gains, innovation in meat and dairy hybrids remains low, and historic hybrid products have failed to resonate with consumers. Does the hybrid proposition still have legs?
Oils and fats are essential ingredients, boosting the taste, texture, and even the appearance of food products. But how tropical oils and animal fats are sourced regularly comes under scrutiny. Can novel technologies help alleviate deforestation and animal welfare concerns? We meet three innovators rethinking oil and fat production in the lab.
Information coming soon.
Chairs: Augustus Bambridge-Sutton, Donna Eastlake and Flora Southey, Food-Navigator Europe
Information coming soon.
Hungry for Next-Gen Protein? Building a Market for Stem Cells, Microbes, and ‘Food from Air’
New proteins promise so much: lower carbon emissions, good quality nutrition, and improved animal welfare. But if this is all true, why is global uptake so slow? We unpick the hurdles standing in the way of a true protein transition and ask how to whet consumer appetites for novel ingredients. Are there any learnings to be taken from first-to-market pioneers?
Chair: Nicholas Robinson, Editor, Food-Navigator Europe