Mathys & Squire - Cutting down the food waste-line
Food production is the biggest industry in the world and now, more than ever, the food technology sector is under immense pressure to meet the needs of a rapidly expanding population, both in population and waistline. Coupled to this need for improved efficiency is the requirement for healthier products that satisfy customer trends and government health policies.
The food industry is responding by providing cleaner and less wasteful processes as well as introducing ‘lite’ products such as sugar-free drinks, fat-free spreads, and low-salt alternatives. However, there is a balance between meeting these goals and achieving acceptable product taste and texture. Where such balance is met, an Intellectual Property (IP) opportunity is often missed.
In this interactive presentation Mathys & Squire and industry experts discuss striking the right balance between taste, sugar, marketing, and product innovation, and the importance of protecting intellectual property in this highly competitive technical field.
This event will be ideal for CEO’s, NPD Managers, Category Managers, CTO’s, and those working in R&D in the food and beverage sector.
Please RSVP to Victoria Archdeacon by 6th December – firstname.lastname@example.org
Jamie Methuen, Senior Business Development Manager, Public Health England
Professor Martin Atkins, CEO, Green Lizard Technologies
Philip Banfield, Founder and Managing Director, VentureField
Nimisha Raja, Founder, Nim's Fruit Crisps
James Read, Founder, Giant Peach
Rachel Rowntree, Managing Director, Wide Eyed Owl
Mathys & Squire - Martin MacLean, David Hobson, Dani Kramer, Daniel Ramos, Chris Hamer
* Note! This event is not a DUCC event, but one we have kindly offered to publish on behalf of our network. DUCC cannot be held liable for anything related to this. Thus any comments, questions or reclamation please contact the organiser directly.
Mathys & Squire is a highly-valued member of the chamber. Feel free to check out their member profile.
Terms, Conditions & Cancellation Policy
Subject to terms & conditions.