Explore the 2025 Agenda

• What are the key challenges facing global and regional food systems today, and how is innovation being implemented to overcome them?
• How are different parts of the food value chain, from production to consumption, adapting to shifting environmental, economic, and social pressures?
• What role does technology, research, and collaboration play in shaping more resilient and inclusive food systems?
• How can innovation support healthier outcomes for people and the planet, while ensuring food remains accessible and affordable?
• What opportunities exist for governments, businesses, and communities to work together in building future-ready food systems?

• How are shifting tariffs, new global & regional policies, and geopolitical tensions impacting food supply chains, innovation strategies and cross-border investment?
• What is the role and impact of regulatory reform, like the EU Biotech Act, in accelerating biotech adoption and market readiness?
• In an era of redefined trade flows and changing policy, how can food sector leaders reposition their strategy and partnerships to mitigate risk and capture emerging opportunities?
• Which recent shifts have had the greatest impact on the global food industry, and what are the most critical trends and challenges to watch in the coming year?

As the food landscape evolves at lightning speed, how are consumers keeping up, and what does it mean for the food sector?

This session unveils exclusive global insights from Lumina Intelligence, commissioned by Food Navigator, into how people define health, their shifting perceptions of ultra-processed foods, and their openness to cutting-edge food technologies. With a sharp focus on regional nuances and emerging trends, this presentation will equip senior leaders with the strategic foresight needed to navigate consumer expectations and unlock innovation opportunities, to stay ahead in a rapidly transforming market.

This brand-new feature spotlights the most exciting start-ups and scale-ups transforming the food industry. During networking breaks, head to the exhibition to hear rapid-fire pitches and gain insights into breakthrough technologies.

A series of case studies examining global approaches to food innovation, with a focus on regulatory frameworks, research ecosystems, and government support. Whether exploring the UK’s forward-thinking innovation landscape, a deep dive into Singapore and the broader APAC region’s regulatory systems or spotlighting progressive retail environments across Europe, find out more about the global landscape of opportunity for food innovation.

Join fellow senior leaders for an immersive, fast-paced simulation that brings the next five years of the food system to life.

In this interactive session, you’ll step into a key role, whether policymaker, innovator, producer, or retailer, and navigate a series of future shocks designed to test resilience, spark innovation, and challenge conventional thinking.

• Price remains a critical factor for commercial success, in what ways are companies using innovation in R&D, production, or ingredients to drive down costs without compromising quality?
• What is the current status of cultivated products and fermentation technologies in their journey toward commercial cost competitiveness?
• Which major cost and scalability barriers have already been addressed, and what critical challenges remain before these innovations can achieve widespread market adoption?
• From feedstocks to facilities, what technologies are making the biggest impact on reducing high-cost components of bioprocessing and improving unit economics to commercialise?
• How can strategic partnerships, across public-private, academic-industry, or cross-sector, help reduce production costs and scale production affordably?

With the consumer at the heart of the food industry, this presentation will explore the behaviours and habits shaping consumer choices. Backed by research, get actionable insights into what motivates consumer choices, from the power of behavioural nudges to the influence of sensory psychology, to better understand the consumer and create products that resonate.

• From chocolate and coffee to algae oils, which innovations are enabling industry to bridge supply gaps and ensure resilient supply?
• How are biotechnologies like fermentation and cell-culturing providing opportunities to de-risk volatility in the supply chain?
• With partnerships established between corporates and start-ups, what scaling milestones have been reached?

• As the beverage market grows exponentially, which brands are leading the charge in functional beverages and how are they identifying and filling unmet needs in this fast -growing market?
• What novel ingredient and formulations like high-protein blends and prebiotic sodas, are successfully combing scientific credibility with strong brand appeal?
• What health and wellness benefits are new-generation beverages targeting, and how are brands ensuring these products deliver on taste and experience?
• What does the rise of functional beverages reveal about changing consumer behaviours and wellness expectations?
• What new opportunities are emerging for ingredient innovators as the functional beverage space evolves?

Delegates break into small groups to discuss the most critical issues facing the food-tech industry. Each table is hosted by an industry expert, and delegates can choose the topic most relevant to their business.

Roundtable Hosts: 

This brand-new feature spotlights the most exciting start-ups and scale-ups transforming the food industry. During networking breaks, head to the exhibition to hear rapid-fire pitches and gain insights into breakthrough technologies.

• What emerging ingredients and processing technologies are enabling product development to match sugar’s sweetness, bulking, and functional roles whilst lowering calorie content and satisfying sugar cravings?
• How do sugar alternatives perform across different product categories and what tailored solutions are emerging for applications like fruit juices, baked goods and dairy?
• Beyond sugar reduction, what advances have been made with processing methods to maintain sugar levels whilst converting sugar into other ingredients, for improved health benefits and reduced caloric content?

• How has the continued rise of GLP-1 solutions created a broader weight management trend, and what does this space look like?
• What are the latest developments to induce the feeling of satiety, without the side effects of pharmaceutical GLP-1 solutions? What can functional ingredients be used to contribute to weight loss or stopping weight gain, and how are these being used in products today?
• From changing tastes and reducing food and non-food cravings, how much is understood about the behaviour changes of GLP-1 users and what are the implications for the food sector more broadly?
• How will new forms of GLP-1s impact levels of usage and what is known about the wider, positive health impacts on conditions such as Parkinsons and Alzheimer’s? Why is this important for the food sector to know?

• As global and economic shifts shake up dynamics in the food industry, what are the ramifications on the investment landscape?
• Will cautiousness continue to reign when it comes to deploying capital, and how are investors thinking differently about technologies, R&D cycles and profitability in this climate?
• How are sovereign wealth funds, public investment institutions and non-dilutive capital aiding traditional VC in funding sustainable food systems?
• How can funds operating at the intersection of public and private capital play a unique role in financing food innovation?
• For CVCs, what does the balance between strategic alignment and financial return look like? How does this shift based on the current landscape?