Event combines food, health and nutrition
Leading brands from across the food and drink sector will be participating in Food Matters Live, the UK’s first cross-sector event dedicated to food, health and nutrition. Global companies including Nestlé, Unilever Foundry, The Coca-Cola Company and Kellogg Group will be revealing their latest innovations.
“We are delighted that so many leading names from across the food and drink sector have chosen to take part in Food Matters Live,” says Briony Mansell-Lewis, director of Food Matters Live. “As well as an unprecedented number of manufacturers exhibiting at the event, many are also speaking throughout the programme.”
Taking place on 18-20 November at London’s ExCeL, Food Matters Live will bring together thousands of visitors from across the food and drink industry, retailers, food service providers, nutrition and health professionals and government.
As well as a free to attend conference and seminar programme, more than 200 organisations will be taking part in the Food Matters Live exhibition. Manufacturers will also be presenting in a series of special attractions running throughout the event.
The Drink Well and Evidence Base attraction brings together manufacturers of food, drinks and ingredients in a dedicated zone, with short talks and tastings from companies such as Kellogg’s, Arla Foods, Iglo Group, Tropicana and The Coca-Cola Company revealing the science and strategy behind product reformulation.
A dedicated Research Pavilion, sponsored by Tesco Food Academy, will host many of the food sector’s leading research organisations, including the Institute of Food Research, the Functional Food Centre, the Food Environment Research Agency, the National Centre for Food Manufacturing, the Universities of Nottingham and Leeds, and TNO.
The Enterprise Zone, sponsored by the Unilever Foundry, will feature some of the sector’s most innovative new start-ups, showcasing new healthy food and drink concepts and services. Meanwhile, Alternative Edibles, sponsored by Wellcome Trust, will examine how a new approach to food sources and management could help to feed a fast-growing world population, exploring foods such as insects, sea vegetables and lab-grown protein with a programme of cookery demonstrations and tastings.