Suzanne is a Founding Partner at Untapped Innovation and a specialist in turning complex science into clear, engaging product stories that connect with people and markets.

She works with global R&D teams to link breakthrough technologies with real user motivations, shaping ideas and strengthening innovation capability from concept to launch. Her experience spans diverse sectors from batteries, beverages, shaving to snacking, giving her a broad perspective on translating technical possibility into meaningful consumer value. Through consultancy and the Innovation Gym programme, she helps teams build confidence in practical innovation and technical storytelling.

With a PhD in Chemistry from Cambridge, Suzanne spent 17 years at Procter & Gamble, where she created the “Technical Product Story” approach to strengthen innovation and communication. She is also a co-founder of STEM Untapped, with 5% of Untapped profits funding its mission to widen access to STEM.

Suzanne is a Founding Partner at Untapped Innovation and a specialist in turning complex science into clear, engaging product stories that connect with people and markets.

She works with global R&D teams to link breakthrough technologies with real user motivations, shaping ideas and strengthening innovation capability from concept to launch. Her experience spans diverse sectors from batteries, beverages, shaving to snacking, giving her a broad perspective on translating technical possibility into meaningful consumer value. Through consultancy and the Innovation Gym programme, she helps teams build confidence in practical innovation and technical storytelling.

With a PhD in Chemistry from Cambridge, Suzanne spent 17 years at Procter & Gamble, where she created the “Technical Product Story” approach to strengthen innovation and communication. She is also a co-founder of STEM Untapped, with 5% of Untapped profits funding its mission to widen access to STEM.

Sue joined PepsiCo in 2005 and, following several regional and global category roles, is now Global Senior Director with responsibility for nutrition science policy. She has over 30 years of experience in nutrition research, academia, policy and in the food industry with 50+ publications focused on clinical nutrition, diet policy, dietary therapy and public health. She holds a BSc & PhD in Nutrition from King’s College London and is a qualified clinical and sports dietitian.  

Sue holds a number of external positions, including a member of the Advisory Board of the British Nutrition Foundation (BNF), a Board Member of the European Nutrition Leadership Programme and the European Food Information Council and an industry representative on various UK BBSRC Open Innovation Research Club Innovation Hubs. In 2025, she was awarded Nutritionist of the Year by the UK Food and Drink Federation.

Pippa recently joined Tate & Lyle as the EMEA Nutrition Business Partner, where she communicates the nutrition science and benefits of functional ingredients for population health. Her passion is helping people live healthier lives through nutrition education and improving the food they eat.

Pippa's love of food led her to study nutrition - she holds an undergraduate degree and PhD from the University of Surrey where she studied the role of vitamin D in paediatric liver disease. After graduating she moved to King's College London as a postdoctoral research associate running human clinical trials (where she famously baked over 1000 muffins for a clinical trial on dietary fats). Previously, Pippa worked at the British Nutrition Foundation, a UK charity focused on shaping the UK's nutrition landscape and headed up nutrition for a contract catering company where she educated school children about the importance of healthy eating.

This diverse experience, spanning clinical research, industry partnerships, and nutrition education - enables her to translate complex science into practical insights that resonate with everyone from food manufacturers to consumers.

Robert is Global Senior Development Chef at pladis, leading culinary-driven front-end innovation across international markets. With a foundation in Michelin-starred kitchens and premium retail, he brings a highly commercial, insight-led approach to product development at scale.

 A recognised leader in culinary foresight, Robert specialises in identifying, decoding, and translating global food trends into strategic innovation pipelines that drive growth for iconic brands including McVitie’s, Ülker, and Godiva.

His career spans senior roles across Harvey Nichols, Morrisons, and Bettys, where he led transformative, culinary-led programmes that elevated product quality,  consumer relevance and experience.

Robert is known for combining craftsmanship with strategic vision, embedding a taste first philosophy with chef led creativity into global innovation. He plays a critical role in shaping future facing portfolios that anticipate evolving consumer expectations and strengthen brand leadership.

Trevor Groome is the dynamic Founder and Director of Orchid Aromatech Limited, an innovation consultancy in the food, flavour, and agritech industries. With a rich background, Trevor has held key positions at International Flavours & Fragrances (IFF), honing his expertise as a creative Flavourist and global lead of a Digital Innovation Platform.

As the engaging host of the British Society of Flavourists’ podcast: Flavour Talks, Trevor discusses the latest ideas from industry and academic research with domain experts. His commitment to advancing the field is demonstrated through his involvement in many first principle Digital and Sustainability projects spanning UK, European and Global Supply chains.

Trevor's passion for the Philosophy of Science and multidisciplinarity drives his vision for the future of food and agriculture, integrating diverse fields to create solutions that are scientifically sound and socially responsible. Connect with him on LinkedIn to stay updated on his ventures and insights.

Alex Brooks is co-founder of Field Doctor, a science-led business focused on improving health outcomes through personalised meal plans and programmes of care. Launched nationwide in 2021, Field Doctor delivers dietitian-designed, chef-made meals using 100% whole-food ingredients, freshly prepared, flash-frozen and delivered direct to consumers. The business offers condition-specific support, including a programme developed with cancer specialists Perci Health and companion meals for people using GLP-1 weight-loss medications. 

Alex’s passion for nutrition was shaped through sport, rowing for Cambridge University, competing in Ironman triathlons and representing Great Britain in triathlon. Before founding Field Doctor, he was a founding member and ultimately MD of For Goodness Shakes, helping to pioneer the move of sports nutrition into mainstream retail. His work today focuses on the role of food as a powerful tool for prevention, recovery and better health outcomes.

Martin Thomsen is CEO of Banana Cph and a senior commercial leader with more than 25 years of experience in the food industry. He has held CEO, COO and CCO roles, working with both global and premium brands to develop, position and scale successful food businesses.

Martin has worked with leading companies including Burger King, Royal Unibrew and SSP at Copenhagen Airport, and in recent years has focused on Danish premium brands in Copenhagen. He has a proven track record of scaling businesses and driving commercial growth across the companies he has worked with.

Driven by a passion for gastronomy, Martin believes that “taste is king” – but that long-term success in sustainable food depends on the ability to compete on equal terms with conventional products in both price and scale. This belief has shaped his work in recent years, where he has focused on building commercially viable, sustainable food brands that can succeed in the real market, not just in theory.

Jens Madsen is Export & Foodservice Director at DAVA Foods and has spent more than 25 years working across the food industry, with a strong focus on protein, convenience and market‑ready food solutions. He has held senior leadership roles within eggs, seafood and plant‑based ingredients, and has extensive experience developing and scaling products for retail, foodservice and international markets.

At DAVA Foods, Jens works at the intersection product development and customer needs, helping to turn pure ingredients into shelf‑stable, convenient products that are easy to use without compromising nutrition or taste. He is particularly passionate about mild processing, functional protein and creating real food solutions that fit modern lifestyles. Jens is driven by the belief that healthier food must be practical, delicious and commercially viable to make a real difference.

Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UK’s most talented executive chefs with an ethos of ‘taste is king’ and a reputation for accomplished, classically-based cooking with modern presentation. 

In 2004 Adam received his first break and joined The Ritz under chef John Williams where he was put in charge of the larder. By 2012 he was executive sous chef at The Ritz with a string of culinary awards under his belt including Observer Food Monthly Young Chef of the Year. In the same year Adam won the Roux Scholarship prompting chef Michel Roux senior to describe him as “one to watch”. 

In 2013 Adam joined The Devonshire Arms as head chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting. During this time The Burlington Restaurant was the only new restaurant to be awarded a coveted four AA Rosettes in the January 2015 guide. In 2016 Adam joined Dorchester Collection’s only country house hotel, Coworth Park, as executive chef overseeing all culinary operations with a focus on Restaurant Coworth Park. 

In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since. Adam was awarded Hotel Chef of the Year at The Hotel Cateys 2018, described by the judges as ‘the real package’, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards. 

Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith. 

Woven by Adam Smith, which opened in September 2022, offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque parkland. Adam has created dishes inspired by classic flavours and techniques, presented in fresh, creative, and contemporary ways. The finest produce from Britain’s famed larder act as inspiration for the seasonally changing menus. Woven by Adam Smith was awarded a Michelin star in its first Michelin guide. 

September 2025 saw Woven by Adam Smith awarded 5AA rosettes, one of only 19 restaurants in the UK. As discrided by the AA guide 5 AA rosettes puts Woven in the category of the pinnacle in terms of culinary skills to which others aspire, yet few achieve.

Adam represented the central region on Great British menu earlier this year, impressing the esteemed judges Tom Kerridge, Nisha Katona and Ed Gamble, as well as visiting Olympians. For this BBC Two series, 32 of the UK’s top chefs competed with creative menus that celebrate The Olympic and The Paralympic Games.

Adam’s fish course was triumphant in Finals Week and resulted in him winning a place in the Great British Menu banquet at the British Ambassador’s Residence in Paris.

2025 also saw Adam and the Woven team welcome the final 3 in celebrity Master Chef, who cooked some of his signature dishes for a table of acclaimed celebrity chefs.

Kirk Haworth is the first Michelin Star 100% Pure Plant restaurant in the UK. He's a British chef known for innovative plant-based cuisine rooted in sustainability, wellness, and seasonal produce, combining fine-dining technique with a thoughtful, health-driven culinary philosophy. Inspired by his personal journey in food and driven by a return to health, Kirk Haworth leads his team with a clear vision for a more balanced and thoughtful food culture. Working exclusively with what the earth naturally provides, he elevates vegetables to the centre of the plate, shaping an innovative style that has become closely associated with his work.

Early in his career, Kirk was recognised as North West Young Chef of the Year at just 17, a milestone that set him on a path through some of the world’s most respected kitchens across Europe, Australia and the United States. Nearly two decades of experience at the highest level refined his technique, discipline and creative confidence, earning him major international recognition for his craft. Beyond the plate, Kirk is a leading voice in British gastronomy, advocating for sustainability that includes not only ingredients and the environment, but also the well-being of chefs and kitchen teams.

James George is the Chief Sustainability Strategist at Vyne Group. He has spent 12 years as a Royal Navy clearance diver. He learned early that when a system fails, the consequences are irreversible. That instinct, to find where the system is the problem before anything else, is what he brought to the Ellen MacArthur Foundation, to Pyxera Global, and now to the Vyne Group.

He works with organisations that have the ambition but not the traction. My focus is supply chain decarbonisation, circular economy, and the gap between a sustainability strategy and an operating model that actually delivers one. He has done this with global consumer goods manufacturers, defence and aerospace companies, and organisations navigating the shift from reporting to action.

Katriina Leigh works as a Customer Development Manager at Valio Oy. With a Master of Science Degree in International Business from University of Hertfordshire, Katriina has a strong background in international sales and true passion for creating success together with the customers. She has previously worked at Solina Group, Huhtamaki and S-Group.

Paula Plathin is a Technical Sales Manager at Valio Oy with a Master’s degree in Food Science and Technology. With more than 20 years of experience across the food industry, she has built broad expertise in ingredients, processing technologies, and diverse product categories. She is passionate about partnering with customers and helping them develop practical solutions that also deliver excellent taste.

Neil Rankin is a chef, author and co-founder of symplicity.®. A science graduate who retrained as a chef at 29, Neil went on to cook at Michelin level and open a number of influential London restaurants, including Pitt Cue Co, John Salt, Smokehouse and Temper. He is widely recognised as a pioneer of fire-based cooking in the UK, a regular contributor to food media, and a familiar face on UK television.

Driven by a long-standing interest in flavour, sustainability and how food is made, Neil has increasingly focused on vegetables as the starting point for great taste. Through symplicity.®, he applies cheffing craft and natural processes such as slow fermentation to create intensely flavourful ingredients made from vegetables, now used by leading restaurants and Michelin-starred chefs across the UK.

Robin Sherriff studied Chemistry & Biology before exploring diverse roles from park ranger to bar manager. With an MSc in Gastronomy, he delved into food systems, writing his thesis on Japanese whisky philosophy. In 2020, he founded The Koji Kitchen, and in 2021, he initiated The Fermenters Guild UK. Offering workshops and consultations, he shares expertise in fermentation techniques and alternative foodways. His first book, ‘The Science of Fermentation’ will be released globally in October. In 2025, he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery.

Jane Nansubuga is an Application Expert at Rousselot’s Global Expertise Center, where she coordinates and executes innovation and customer projects across food, health, and nutrition applications.

She designs and performs analytical methods to understand food product behavior, translating concepts into market‑ready solutions.

Her work combines formulation expertise, process optimization, and customer‑focused technical support. With a strong foundation in Food Science & Technology and an MSc in Food Technology from Ghent University, she is passionate about translating scientific innovation into practical, real‑world product applications.

Rodrigo Mallorquin is an Application Scientist at Rousselot’s Global Application Center, where he has been working for the past two years within the Health & Nutrition sector. He specializes in supporting customers with collagen-based formulations, providing technical troubleshooting and hands-on guidance to optimize product performance. Rodrigo also plays a key role in driving innovation by developing new recipes and prototypes that showcase the versatility of collagen in functional applications. With a strong focus on practical solutions and customer collaboration, he helps translate collagen science into market-ready concepts that meet evolving consumer needs.

Rodrigo holds a MSc. In Sustainable Food Systems Engineering, Technology and Business from KU Leuven.

James Slater is the R&D Director at Puratos UK, where he leads innovation across bakery and patisserie. With more than 15 years at Puratos, James has driven several of the UK’s major advances in sourdough and fermentation, including the development of locally made living sourdoughs, gaining understanding of the flavour potential of different flour varieties.

A specialist in food science and bakery technology, James is recognised for connecting ingredient innovation with health forward consumer trends—particularly in areas such as fibre enrichment, grain based nutrition and digestive wellness. His thought leadership extends into emerging technologies, where he has explored how AI and data driven tools can enhance quality and process optimisation in modern bakery production. James also previously served as President of the Association of Bakery Ingredient Manufacturers, supporting the industry’s advancement through responsible, future focused ingredient innovation.

Lydia has been inspiring Puratos customers through market insight and consumer understanding for over two decades. Her work as Marketing Manager for Bakery supports Puratos’ purpose to create innovative food solutions for the health & well-being of people everywhere.

Lydia has played an active role in consumer research activation, including running the Puratos Sensobus and bringing its mobile insight‑gathering capabilities to the industry. She has also been central to delivering major Puratos initiatives such as Taste Tomorrow, bringing trends and consumer intelligence to life. Lydia works closely with customers and teams across Puratos in the UK and internationally to help shape the future of bakery.  Her deep sector knowledge, passion for creative communication and long‑standing dedication to the ingredients industry make her a respected and influential voice within the UK bakery and patisserie community.

With extensive experience in food ingredients R&D and sales, Yoni Herst is a Key Account Manager for Limagrain Ingredients. Based in London, Yoni supports food clients by providing innovative ingredient solutions to enhance their business.

Marketing Analyst at Limagrain Ingredients, Delphine shapes innovation through market insights and supports NPD teams in developing impactful communication on cereal ingredient trends. She also contributes to promoting LifyWheat, the high fibre wheat flour and flakes designed to meet growing consumer demand for better-for-you products.

Emma Davies holds both a Bachelor’s and Master’s degree in food science, Nutrition, and Innovation, bringing a strong academic foundation to her work within the food and beverage industry. With over eight years of experience in the ingredient sector across multiple market categories, Emma has developed extensive expertise in supporting manufacturers with technical formulation, innovation, and market‑driven ingredient solutions. Since joining Brenntag in 2024 as a Technical Sales Manager, Emma has been dedicated to guiding customers through the complexities of specialty food ingredients. She works closely with manufacturers to optimise formulations, unlock added value, and achieve strong market positioning through science‑led recommendations. Emma is passionate about bridging the gap between technical insight and commercial success, helping brands bring high‑performance, consumer‑focused products to life.

Lynn Richardson is a Technical Sales Manager for Functional Solutions, supporting food and beverage manufacturers in developing products that deliver both technical performance and nutritional value. She holds a degree in Food Science from the University of Reading and has 30 years’ experience in the specialty and functional food ingredients industry, working at the intersection of product design, formulation and commercial strategy.

With extensive hands‑on expertise in formulation science, functional ingredient systems and industrial scalability, Lynn specialises in helping brands translate ingredient innovation into viable, market‑ready products. Her career spans technical and commercial roles across the UK, Australia and the wider EMEA region, providing a strong international perspective. Lynn works closely with customers across dairy, bakery, beverages, convenience, meat and plant‑based applications, supporting innovation aligned to health, functionality and sustainability trends.

With a varied background across foodservice and food manufacturing, Sebastian brings a unique blend of culinary creativity and product development expertise to Ulrick + Short’s technical field support team. Having worked as a Development Technologist at English Provender Company and as a Project Lead at West London Food Innovation Centre, Sebastian has delivered innovative, trend-led solutions for both retail and foodservice. His hands-on kitchen experience as a Sous Chef and Chef de Partie gives him a strong appreciation of functionality and flavour in real-world applications.

Alex has been part of the technical sales team at Ulrick + Short for nearly four years. She combines her Food Science degree with hands-on product development experience gained at Symington’s, bringing a strong technical foundation alongside a practical, commercially focused approach. Alex works closely with customers across multiple sectors, sharing ingredient expertise and supporting the journey from concept through to scalable, high-quality product launches.

Jose is a seasoned marketing leader with over a decade of experience in the natural ingredients and nutraceutical sectors, with a strong background in driving business growth through strategic product positioning and market analysis.

At Arjuna Natural, he leads global brand strategy, product innovation, and market development. He plays a pivotal role in shaping brand narratives and expanding market reach His expertise spans functional foods, supplements, and health-forward consumer trends.

Jose is also the Product Manager for Oxystorm, a patented, nitrate-rich extract from red spinach developed by Arjuna Natural. He works closely with scientists, industry colleagues, and marketing teams to position Oxystorm® as a natural and clinically validated solution for nitric oxide support and endurance.

In this session, Jose, along with the Arjuna team, will share insights on the science, applications, and market opportunities of Oxystorm.

Corinne Sandret is a European nutraceutical expert with over 25 years of experience in the field. She has held executive leadership roles, including CEO of a food supplements company, while also leading R&D initiatives.

Deeply passionate about nutrition, she combines scientific expertise with a strong focus on formulation and innovation—key drivers throughout her career.

Aleksandra Borkowska is a Business Developer for Europe at Arjuna Natural, with a particular focus on the UK market. She combines strong experience in R&D and New Product Development of finished products with extensive commercial and business experience.

Thanks to this unique background, Aleksandra effectively bridges the gap between raw materials and finished product development, bringing together technical knowledge and a deep understanding of market dynamics. Her experience enables her to not only identify opportunities, but also translate them into practical, value-driven solutions for clients.

She supports customers guiding them from ingredient selection through to final product concepts. Known for her proactive, hands-on and partnership-driven approach, Aleksandra is a trusted partner in developing innovative and commercially successful products.

Thijs is the CEO of The Protein Brewery, a Dutch fermentation scale-up developing sustainable food ingredients based on mycelium – the root structure of fungi. At The Protein Brewery he is responsible for scaling-up Fermotein®, an innovative  ingredient with all essential amino-acids, lots of healthy prebiotics fibers, vitamins & minerals and bioactives. The Protein Brewery recently raised 30M euro in a successful series B round. Moreover they received EFSA approval for Fermotein® in December 2025 as the first-ever novel mycoprotein. The first products containing Fermotein® will enter the EU market in 2026. Thijs is an experienced food ingredients leader with 20  years of experience in specialty ingredients. He managed several ingredient businesses and JV's across Europe and has significant experience with venture investing and working with Foodtech start-ups and scale-ups.

Roel is an experienced leader with over 15 years' experience within the European Health & Wellness nutrition market. Starting off in the sports nutrition industry at leading CMO Aminolabs and later on building the European Whey Protein market (WPC80 & WPI) for New Zealand's dairy coop Fonterra. From there he specialized in to science backed health ingredients within specific dosage forms at Lonza and later on in specific health benefit focused ingredients such as Probiotics and Botanical Extracts, managing IFF's Health Sciences business. Within the Protein Brewery he leads the commercial activities focussing on building customer relationships. Roel's main strength is combining consumer and market insights, with scientific backed ingredients helping brands and CMO's identify white spaces in their portfolio to facilitate profitable growth.

Suzanne is a Founding Partner at Untapped Innovation and a specialist in turning complex science into clear, engaging product stories that connect with people and markets.

She works with global R&D teams to link breakthrough technologies with real user motivations, shaping ideas and strengthening innovation capability from concept to launch. Her experience spans diverse sectors from batteries, beverages, shaving to snacking, giving her a broad perspective on translating technical possibility into meaningful consumer value. Through consultancy and the Innovation Gym programme, she helps teams build confidence in practical innovation and technical storytelling.

With a PhD in Chemistry from Cambridge, Suzanne spent 17 years at Procter & Gamble, where she created the “Technical Product Story” approach to strengthen innovation and communication. She is also a co-founder of STEM Untapped, with 5% of Untapped profits funding its mission to widen access to STEM.

Aveen is an innovation consultant with 18 years of wide-ranging industry experience spanning product model development, breakthrough claims and demos, and product-based storytelling in multiple sectors, from FMCG to healthcare to self-care devices, including digital products. She currently supports Untapped on strategic projects and co-creates and delivers courses for their Innovation Gym.

Clara Mombeshora is Senior Consumer Insights Manager for EMEA at Tate & Lyle, a role she stepped into in January 2023. With a passion for uncovering the “why” behind consumer behaviour, Clara transforms complex data into clear, actionable insight—helping brands meet evolving needs today while anticipating tomorrow’s opportunities.

She brings deep experience from partnering with leading FMCG manufacturers, major grocery retailers, and foodservice operators to drive brand and private‑label growth. Throughout her career, Clara has specialised in category management and business insights, known for leading strategic, customer-facing conversations that influence decision‑making.

Clara is skilled at collaborating across commercial, marketing, and R&D teams to identify both immediate wins and long-term growth pathways. She is also recognised for delivering compelling, insight-rich narratives grounded in a wide spectrum of market and performance data.

With a Food Science Master's Degree from Wageningen University & Research, Lin brings a dynamic blend of academic knowledge and international experience to the food and beverage industry, driven by a passion for food innovation that improves quality of life. With extensive cross-category expertise spanning bakery, confectionery, beverage, savory, and dairy sectors, she applies her knowledge to lead projects that support business growth and meet evolving consumer needs.

As Senior Category Development Manager at Tate & Lyle, Lin shapes strategic market-focused initiatives across EMEA, leveraging her deep understanding of ingredient functionality. Her role combines technical insights with customer-centric business development to drive innovation that enhances sensory experiences and delivers impactful solutions. 

Maarten Hagen serves as an Industry Solution Consultant for Food and Beverage (F&B) at Centric Software. In this role, he leverages his expertise to assist F&B companies in enhancing their product innovation and ensuring regulatory compliance including the use of artificial intelligence & modern collaboration tools. Maarten is actively involved in industry and educational events. He has been active in Product Lifecycle Management software for 20+ years.

Ryan has spent the best part of 15 years working at the intersection of food manufacturing and enterprise technology, advising producers including Unilever, Pladis, and Coca-Cola on the systems that sit behind how products are developed, governed and brought to market.

Now responsible for the UK&I Food and Beverage vertical at Centric Software, his focus is on the data infrastructure (PLM) that connects recipe, specification, and supplier information across an organisation, and on what that means in practice for food development, manufacturing, and regulatory compliance.

Dr. Umar Jan, President of European Operations at Sabinsa Europe GmbH, is a distinguished executive with over a decade of experience leading sales, operations, and marketing in the nutraceutical, specialty chemicals, nutrition, and cosmetics industries. With a strong technical and business background, Dr. Jan has been instrumental in expanding Sabinsa’s market presence across Europe and driving strategic growth initiatives. Dr. Jan holds a Doctorate in Biophysical Chemistry from Goethe University, Frankfurt am Main, Germany, and an Executive MBA from Mannheim Business School, one of Germany’s top-ranked institutions. His academic journey includes 10 years of international research experience at renowned institutes such as the Indian Institute of Science, Bangalore, and the European Molecular Biology Laboratory (EMBL), Heidelberg. During his postdoctoral fellowship at EMBL, he earned prestigious accolades, including the CO-FUND Marie Curie and EMBO Long-Term Fellowships. Since joining Sabinsa, Dr. Jan has leveraged his technical expertise to support sales and operations, effectively communicating the value of Sabinsa’s robust ingredient portfolio to partners and customers. His leadership has played a pivotal role in enhancing operational efficiency, fostering collaboration, and achieving sustained growth in the European market. At the upcoming Sabinsa event, Dr. Umar Jan will bring his unique blend of scientific knowledge and business acumen to the stage.

Trained as a nutritional scientist, Dr. Janne Prawitt has spent 10 years in academic research in Germany and France in the field of metabolic diseases (such as obesity and diabetes). Prawitt joined Rousselot in 2013 where she is responsible for the science portfolio that focuses on the health benefits of Rousselot’s collagen products for health and nutrition.

James Slater is the R&D Director at Puratos UK, where he leads innovation across bakery and patisserie. With more than 15 years at Puratos, James has driven several of the UK’s major advances in sourdough and fermentation, including the development of locally made living sourdoughs, gaining understanding of the flavour potential of different flour varieties.

A specialist in food science and bakery technology, James is recognised for connecting ingredient innovation with health forward consumer trends—particularly in areas such as fibre enrichment, grain based nutrition and digestive wellness. His thought leadership extends into emerging technologies, where he has explored how AI and data driven tools can enhance quality and process optimisation in modern bakery production. James also previously served as President of the Association of Bakery Ingredient Manufacturers, supporting the industry’s advancement through responsible, future focused ingredient innovation.

Lydia has been inspiring Puratos customers through market insight and consumer understanding for over two decades. Her work as Marketing Manager for Bakery supports Puratos’ purpose to create innovative food solutions for the health & well-being of people everywhere.

Lydia has played an active role in consumer research activation, including running the Puratos Sensobus and bringing its mobile insight‑gathering capabilities to the industry. She has also been central to delivering major Puratos initiatives such as Taste Tomorrow, bringing trends and consumer intelligence to life. Lydia works closely with customers and teams across Puratos in the UK and internationally to help shape the future of bakery.  Her deep sector knowledge, passion for creative communication and long‑standing dedication to the ingredients industry make her a respected and influential voice within the UK bakery and patisserie community.

With extensive experience in food ingredients R&D and sales, Yoni Herst is a Key Account Manager for Limagrain Ingredients. Based in London, Yoni supports food clients by providing innovative ingredient solutions to enhance their business.

Marketing Analyst at Limagrain Ingredients, Delphine shapes innovation through market insights and supports NPD teams in developing impactful communication on cereal ingredient trends. She also contributes to promoting LifyWheat, the high fibre wheat flour and flakes designed to meet growing consumer demand for better-for-you products.

Emma Davies holds both a Bachelor’s and Master’s degree in food science, Nutrition, and Innovation, bringing a strong academic foundation to her work within the food and beverage industry. With over eight years of experience in the ingredient sector across multiple market categories, Emma has developed extensive expertise in supporting manufacturers with technical formulation, innovation, and market‑driven ingredient solutions. Since joining Brenntag in 2024 as a Technical Sales Manager, Emma has been dedicated to guiding customers through the complexities of specialty food ingredients. She works closely with manufacturers to optimise formulations, unlock added value, and achieve strong market positioning through science‑led recommendations. Emma is passionate about bridging the gap between technical insight and commercial success, helping brands bring high‑performance, consumer‑focused products to life.

Lynn Richardson is a Technical Sales Manager for Functional Solutions, supporting food and beverage manufacturers in developing products that deliver both technical performance and nutritional value. She holds a degree in Food Science from the University of Reading and has 30 years’ experience in the specialty and functional food ingredients industry, working at the intersection of product design, formulation and commercial strategy.

With extensive hands‑on expertise in formulation science, functional ingredient systems and industrial scalability, Lynn specialises in helping brands translate ingredient innovation into viable, market‑ready products. Her career spans technical and commercial roles across the UK, Australia and the wider EMEA region, providing a strong international perspective. Lynn works closely with customers across dairy, bakery, beverages, convenience, meat and plant‑based applications, supporting innovation aligned to health, functionality and sustainability trends.

With a varied background across foodservice and food manufacturing, Sebastian brings a unique blend of culinary creativity and product development expertise to Ulrick + Short’s technical field support team. Having worked as a Development Technologist at English Provender Company and as a Project Lead at West London Food Innovation Centre, Sebastian has delivered innovative, trend-led solutions for both retail and foodservice. His hands-on kitchen experience as a Sous Chef and Chef de Partie gives him a strong appreciation of functionality and flavour in real-world applications.

Alex has been part of the technical sales team at Ulrick + Short for nearly four years. She combines her Food Science degree with hands-on product development experience gained at Symington’s, bringing a strong technical foundation alongside a practical, commercially focused approach. Alex works closely with customers across multiple sectors, sharing ingredient expertise and supporting the journey from concept through to scalable, high-quality product launches.

Dr Philip Spratt leads the product and ingredient development team at Campden BRI, specialising in creating healthier and more natural food and beverages. He has over twenty years of experience in bringing complex innovation to market and solving challenges such as sugar and salt reduction and adding natural health benefits to food and drink products.

Nina Spencer leads the Sales & Account Management team at Campden BRI specialising in client engagement, growth, and commercial opportunity. Nina brings a background in Analytical Chemistry and a wealth of experience within the Food and Drink industry.

Key skills within account management, business development, ensuring client satisfaction and integrating with all aspects of businesses to deliver strategic growth. Developing and delivering clear strategic sales plans, incorporating marketing, and leading colleagues both in and out of the laboratories to bring to fruition. Exceptional customer relationship building and communication skills with an in-depth knowledge of the pressures and requirements of the food industry. 

Jose is a seasoned marketing leader with over a decade of experience in the natural ingredients and nutraceutical sectors, with a strong background in driving business growth through strategic product positioning and market analysis.

At Arjuna Natural, he leads global brand strategy, product innovation, and market development. He plays a pivotal role in shaping brand narratives and expanding market reach His expertise spans functional foods, supplements, and health-forward consumer trends.

Jose is also the Product Manager for Oxystorm, a patented, nitrate-rich extract from red spinach developed by Arjuna Natural. He works closely with scientists, industry colleagues, and marketing teams to position Oxystorm® as a natural and clinically validated solution for nitric oxide support and endurance.

In this session, Jose, along with the Arjuna team, will share insights on the science, applications, and market opportunities of Oxystorm.

Corinne Sandret is a European nutraceutical expert with over 25 years of experience in the field. She has held executive leadership roles, including CEO of a food supplements company, while also leading R&D initiatives.

Deeply passionate about nutrition, she combines scientific expertise with a strong focus on formulation and innovation—key drivers throughout her career.

Aleksandra Borkowska is a Business Developer for Europe at Arjuna Natural, with a particular focus on the UK market. She combines strong experience in R&D and New Product Development of finished products with extensive commercial and business experience.

Thanks to this unique background, Aleksandra effectively bridges the gap between raw materials and finished product development, bringing together technical knowledge and a deep understanding of market dynamics. Her experience enables her to not only identify opportunities, but also translate them into practical, value-driven solutions for clients.

She supports customers guiding them from ingredient selection through to final product concepts. Known for her proactive, hands-on and partnership-driven approach, Aleksandra is a trusted partner in developing innovative and commercially successful products.

Thijs is the CEO of The Protein Brewery, a Dutch fermentation scale-up developing sustainable food ingredients based on mycelium – the root structure of fungi. At The Protein Brewery he is responsible for scaling-up Fermotein®, an innovative  ingredient with all essential amino-acids, lots of healthy prebiotics fibers, vitamins & minerals and bioactives. The Protein Brewery recently raised 30M euro in a successful series B round. Moreover they received EFSA approval for Fermotein® in December 2025 as the first-ever novel mycoprotein. The first products containing Fermotein® will enter the EU market in 2026. Thijs is an experienced food ingredients leader with 20  years of experience in specialty ingredients. He managed several ingredient businesses and JV's across Europe and has significant experience with venture investing and working with Foodtech start-ups and scale-ups.

Roel is an experienced leader with over 15 years' experience within the European Health & Wellness nutrition market. Starting off in the sports nutrition industry at leading CMO Aminolabs and later on building the European Whey Protein market (WPC80 & WPI) for New Zealand's dairy coop Fonterra. From there he specialized in to science backed health ingredients within specific dosage forms at Lonza and later on in specific health benefit focused ingredients such as Probiotics and Botanical Extracts, managing IFF's Health Sciences business. Within the Protein Brewery he leads the commercial activities focussing on building customer relationships. Roel's main strength is combining consumer and market insights, with scientific backed ingredients helping brands and CMO's identify white spaces in their portfolio to facilitate profitable growth.

Suzanne is a Founding Partner at Untapped Innovation and a specialist in turning complex science into clear, engaging product stories that connect with people and markets.

She works with global R&D teams to link breakthrough technologies with real user motivations, shaping ideas and strengthening innovation capability from concept to launch. Her experience spans diverse sectors from batteries, beverages, shaving to snacking, giving her a broad perspective on translating technical possibility into meaningful consumer value. Through consultancy and the Innovation Gym programme, she helps teams build confidence in practical innovation and technical storytelling.

With a PhD in Chemistry from Cambridge, Suzanne spent 17 years at Procter & Gamble, where she created the “Technical Product Story” approach to strengthen innovation and communication. She is also a co-founder of STEM Untapped, with 5% of Untapped profits funding its mission to widen access to STEM.

Aveen is an innovation consultant with 18 years of wide-ranging industry experience spanning product model development, breakthrough claims and demos, and product-based storytelling in multiple sectors, from FMCG to healthcare to self-care devices, including digital products. She currently supports Untapped on strategic projects and co-creates and delivers courses for their Innovation Gym.

Pippa recently joined Tate & Lyle as the EMEA Nutrition Business Partner, where she communicates the nutrition science and benefits of functional ingredients for population health. Her passion is helping people live healthier lives through nutrition education and improving the food they eat.

Pippa's love of food led her to study nutrition - she holds an undergraduate degree and PhD from the University of Surrey where she studied the role of vitamin D in paediatric liver disease. After graduating she moved to King's College London as a postdoctoral research associate running human clinical trials (where she famously baked over 1000 muffins for a clinical trial on dietary fats). Previously, Pippa worked at the British Nutrition Foundation, a UK charity focused on shaping the UK's nutrition landscape and headed up nutrition for a contract catering company where she educated school children about the importance of healthy eating.

This diverse experience, spanning clinical research, industry partnerships, and nutrition education - enables her to translate complex science into practical insights that resonate with everyone from food manufacturers to consumers.

Maarten Hagen serves as an Industry Solution Consultant for Food and Beverage (F&B) at Centric Software. In this role, he leverages his expertise to assist F&B companies in enhancing their product innovation and ensuring regulatory compliance including the use of artificial intelligence & modern collaboration tools. Maarten is actively involved in industry and educational events. He has been active in Product Lifecycle Management software for 20+ years.

Ryan has spent the best part of 15 years working at the intersection of food manufacturing and enterprise technology, advising producers including Unilever, Pladis, and Coca-Cola on the systems that sit behind how products are developed, governed and brought to market.

Now responsible for the UK&I Food and Beverage vertical at Centric Software, his focus is on the data infrastructure (PLM) that connects recipe, specification, and supplier information across an organisation, and on what that means in practice for food development, manufacturing, and regulatory compliance.

Dr. Umar Jan, President of European Operations at Sabinsa Europe GmbH, is a distinguished executive with over a decade of experience leading sales, operations, and marketing in the nutraceutical, specialty chemicals, nutrition, and cosmetics industries. With a strong technical and business background, Dr. Jan has been instrumental in expanding Sabinsa’s market presence across Europe and driving strategic growth initiatives. Dr. Jan holds a Doctorate in Biophysical Chemistry from Goethe University, Frankfurt am Main, Germany, and an Executive MBA from Mannheim Business School, one of Germany’s top-ranked institutions. His academic journey includes 10 years of international research experience at renowned institutes such as the Indian Institute of Science, Bangalore, and the European Molecular Biology Laboratory (EMBL), Heidelberg. During his postdoctoral fellowship at EMBL, he earned prestigious accolades, including the CO-FUND Marie Curie and EMBO Long-Term Fellowships. Since joining Sabinsa, Dr. Jan has leveraged his technical expertise to support sales and operations, effectively communicating the value of Sabinsa’s robust ingredient portfolio to partners and customers. His leadership has played a pivotal role in enhancing operational efficiency, fostering collaboration, and achieving sustained growth in the European market. At the upcoming Sabinsa event, Dr. Umar Jan will bring his unique blend of scientific knowledge and business acumen to the stage.

Jane Nansubuga is an Application Expert at Rousselot’s Global Expertise Center, where she coordinates and executes innovation and customer projects across food, health, and nutrition applications.

She designs and performs analytical methods to understand food product behavior, translating concepts into market‑ready solutions.

Her work combines formulation expertise, process optimization, and customer‑focused technical support. With a strong foundation in Food Science & Technology and an MSc in Food Technology from Ghent University, she is passionate about translating scientific innovation into practical, real‑world product applications.

Rodrigo Mallorquin is an Application Scientist at Rousselot’s Global Application Center, where he has been working for the past two years within the Health & Nutrition sector. He specializes in supporting customers with collagen-based formulations, providing technical troubleshooting and hands-on guidance to optimize product performance. Rodrigo also plays a key role in driving innovation by developing new recipes and prototypes that showcase the versatility of collagen in functional applications. With a strong focus on practical solutions and customer collaboration, he helps translate collagen science into market-ready concepts that meet evolving consumer needs.

Rodrigo holds a MSc. In Sustainable Food Systems Engineering, Technology and Business from KU Leuven.

James Slater is the R&D Director at Puratos UK, where he leads innovation across bakery and patisserie. With more than 15 years at Puratos, James has driven several of the UK’s major advances in sourdough and fermentation, including the development of locally made living sourdoughs, gaining understanding of the flavour potential of different flour varieties.

A specialist in food science and bakery technology, James is recognised for connecting ingredient innovation with health forward consumer trends—particularly in areas such as fibre enrichment, grain based nutrition and digestive wellness. His thought leadership extends into emerging technologies, where he has explored how AI and data driven tools can enhance quality and process optimisation in modern bakery production. James also previously served as President of the Association of Bakery Ingredient Manufacturers, supporting the industry’s advancement through responsible, future focused ingredient innovation.

Lydia has been inspiring Puratos customers through market insight and consumer understanding for over two decades. Her work as Marketing Manager for Bakery supports Puratos’ purpose to create innovative food solutions for the health & well-being of people everywhere.

Lydia has played an active role in consumer research activation, including running the Puratos Sensobus and bringing its mobile insight‑gathering capabilities to the industry. She has also been central to delivering major Puratos initiatives such as Taste Tomorrow, bringing trends and consumer intelligence to life. Lydia works closely with customers and teams across Puratos in the UK and internationally to help shape the future of bakery.  Her deep sector knowledge, passion for creative communication and long‑standing dedication to the ingredients industry make her a respected and influential voice within the UK bakery and patisserie community.

With extensive experience in food ingredients R&D and sales, Yoni Herst is a Key Account Manager for Limagrain Ingredients. Based in London, Yoni supports food clients by providing innovative ingredient solutions to enhance their business.

Marketing Analyst at Limagrain Ingredients, Delphine shapes innovation through market insights and supports NPD teams in developing impactful communication on cereal ingredient trends. She also contributes to promoting LifyWheat, the high fibre wheat flour and flakes designed to meet growing consumer demand for better-for-you products.

Emma Davies holds both a Bachelor’s and Master’s degree in food science, Nutrition, and Innovation, bringing a strong academic foundation to her work within the food and beverage industry. With over eight years of experience in the ingredient sector across multiple market categories, Emma has developed extensive expertise in supporting manufacturers with technical formulation, innovation, and market‑driven ingredient solutions. Since joining Brenntag in 2024 as a Technical Sales Manager, Emma has been dedicated to guiding customers through the complexities of specialty food ingredients. She works closely with manufacturers to optimise formulations, unlock added value, and achieve strong market positioning through science‑led recommendations. Emma is passionate about bridging the gap between technical insight and commercial success, helping brands bring high‑performance, consumer‑focused products to life.

Lynn Richardson is a Technical Sales Manager for Functional Solutions, supporting food and beverage manufacturers in developing products that deliver both technical performance and nutritional value. She holds a degree in Food Science from the University of Reading and has 30 years’ experience in the specialty and functional food ingredients industry, working at the intersection of product design, formulation and commercial strategy.

With extensive hands‑on expertise in formulation science, functional ingredient systems and industrial scalability, Lynn specialises in helping brands translate ingredient innovation into viable, market‑ready products. Her career spans technical and commercial roles across the UK, Australia and the wider EMEA region, providing a strong international perspective. Lynn works closely with customers across dairy, bakery, beverages, convenience, meat and plant‑based applications, supporting innovation aligned to health, functionality and sustainability trends.

With a varied background across foodservice and food manufacturing, Sebastian brings a unique blend of culinary creativity and product development expertise to Ulrick + Short’s technical field support team. Having worked as a Development Technologist at English Provender Company and as a Project Lead at West London Food Innovation Centre, Sebastian has delivered innovative, trend-led solutions for both retail and foodservice. His hands-on kitchen experience as a Sous Chef and Chef de Partie gives him a strong appreciation of functionality and flavour in real-world applications.

Alex has been part of the technical sales team at Ulrick + Short for nearly four years. She combines her Food Science degree with hands-on product development experience gained at Symington’s, bringing a strong technical foundation alongside a practical, commercially focused approach. Alex works closely with customers across multiple sectors, sharing ingredient expertise and supporting the journey from concept through to scalable, high-quality product launches.

Jose is a seasoned marketing leader with over a decade of experience in the natural ingredients and nutraceutical sectors, with a strong background in driving business growth through strategic product positioning and market analysis.

At Arjuna Natural, he leads global brand strategy, product innovation, and market development. He plays a pivotal role in shaping brand narratives and expanding market reach His expertise spans functional foods, supplements, and health-forward consumer trends.

Jose is also the Product Manager for Oxystorm, a patented, nitrate-rich extract from red spinach developed by Arjuna Natural. He works closely with scientists, industry colleagues, and marketing teams to position Oxystorm® as a natural and clinically validated solution for nitric oxide support and endurance.

In this session, Jose, along with the Arjuna team, will share insights on the science, applications, and market opportunities of Oxystorm.

Corinne Sandret is a European nutraceutical expert with over 25 years of experience in the field. She has held executive leadership roles, including CEO of a food supplements company, while also leading R&D initiatives.

Deeply passionate about nutrition, she combines scientific expertise with a strong focus on formulation and innovation—key drivers throughout her career.

Aleksandra Borkowska is a Business Developer for Europe at Arjuna Natural, with a particular focus on the UK market. She combines strong experience in R&D and New Product Development of finished products with extensive commercial and business experience.

Thanks to this unique background, Aleksandra effectively bridges the gap between raw materials and finished product development, bringing together technical knowledge and a deep understanding of market dynamics. Her experience enables her to not only identify opportunities, but also translate them into practical, value-driven solutions for clients.

She supports customers guiding them from ingredient selection through to final product concepts. Known for her proactive, hands-on and partnership-driven approach, Aleksandra is a trusted partner in developing innovative and commercially successful products.

Aude drives new product development for AGRANA Fruit in Europe. Having been with the company for over 19 years, in multiple functions around the globe, she combines her expertise, love for food and leadership to bring outstanding solutions to our customers. 

Anaelle is new product developer at AGRANA Fruit, bringing her biochemistry engineering background to create tailored solutions for customers across the UK, Portugal and Spain. Having joined the company in May, she combines scientific expertise, curiosity for innovation and enthusiasm for working closely with customers to support the development of fruit preparations. 

Mattéo has been part of the Food Service Team as New Product Developer for almost 2 years. Graduated from engineering school Sup'Biotech, he combines his biotechnologies knowledge, fresh experience and great interest in culinary innovations to best meet customer needs.

Thijs is the CEO of The Protein Brewery, a Dutch fermentation scale-up developing sustainable food ingredients based on mycelium – the root structure of fungi. At The Protein Brewery he is responsible for scaling-up Fermotein®, an innovative  ingredient with all essential amino-acids, lots of healthy prebiotics fibers, vitamins & minerals and bioactives. The Protein Brewery recently raised 30M euro in a successful series B round. Moreover they received EFSA approval for Fermotein® in December 2025 as the first-ever novel mycoprotein. The first products containing Fermotein® will enter the EU market in 2026. Thijs is an experienced food ingredients leader with 20  years of experience in specialty ingredients. He managed several ingredient businesses and JV's across Europe and has significant experience with venture investing and working with Foodtech start-ups and scale-ups.

Roel is an experienced leader with over 15 years' experience within the European Health & Wellness nutrition market. Starting off in the sports nutrition industry at leading CMO Aminolabs and later on building the European Whey Protein market (WPC80 & WPI) for New Zealand's dairy coop Fonterra. From there he specialized in to science backed health ingredients within specific dosage forms at Lonza and later on in specific health benefit focused ingredients such as Probiotics and Botanical Extracts, managing IFF's Health Sciences business. Within the Protein Brewery he leads the commercial activities focussing on building customer relationships. Roel's main strength is combining consumer and market insights, with scientific backed ingredients helping brands and CMO's identify white spaces in their portfolio to facilitate profitable growth.

Suzanne is a Founding Partner at Untapped Innovation and a specialist in turning complex science into clear, engaging product stories that connect with people and markets.

She works with global R&D teams to link breakthrough technologies with real user motivations, shaping ideas and strengthening innovation capability from concept to launch. Her experience spans diverse sectors from batteries, beverages, shaving to snacking, giving her a broad perspective on translating technical possibility into meaningful consumer value. Through consultancy and the Innovation Gym programme, she helps teams build confidence in practical innovation and technical storytelling.

With a PhD in Chemistry from Cambridge, Suzanne spent 17 years at Procter & Gamble, where she created the “Technical Product Story” approach to strengthen innovation and communication. She is also a co-founder of STEM Untapped, with 5% of Untapped profits funding its mission to widen access to STEM.

Aveen is an innovation consultant with 18 years of wide-ranging industry experience spanning product model development, breakthrough claims and demos, and product-based storytelling in multiple sectors, from FMCG to healthcare to self-care devices, including digital products. She currently supports Untapped on strategic projects and co-creates and delivers courses for their Innovation Gym.

Clara Mombeshora is Senior Consumer Insights Manager for EMEA at Tate & Lyle, a role she stepped into in January 2023. With a passion for uncovering the “why” behind consumer behaviour, Clara transforms complex data into clear, actionable insight—helping brands meet evolving needs today while anticipating tomorrow’s opportunities.

She brings deep experience from partnering with leading FMCG manufacturers, major grocery retailers, and foodservice operators to drive brand and private‑label growth. Throughout her career, Clara has specialised in category management and business insights, known for leading strategic, customer-facing conversations that influence decision‑making.

Clara is skilled at collaborating across commercial, marketing, and R&D teams to identify both immediate wins and long-term growth pathways. She is also recognised for delivering compelling, insight-rich narratives grounded in a wide spectrum of market and performance data.

With a Food Science Master's Degree from Wageningen University & Research, Lin brings a dynamic blend of academic knowledge and international experience to the food and beverage industry, driven by a passion for food innovation that improves quality of life. With extensive cross-category expertise spanning bakery, confectionery, beverage, savory, and dairy sectors, she applies her knowledge to lead projects that support business growth and meet evolving consumer needs.

As Senior Category Development Manager at Tate & Lyle, Lin shapes strategic market-focused initiatives across EMEA, leveraging her deep understanding of ingredient functionality. Her role combines technical insights with customer-centric business development to drive innovation that enhances sensory experiences and delivers impactful solutions. 

Maarten Hagen serves as an Industry Solution Consultant for Food and Beverage (F&B) at Centric Software. In this role, he leverages his expertise to assist F&B companies in enhancing their product innovation and ensuring regulatory compliance including the use of artificial intelligence & modern collaboration tools. Maarten is actively involved in industry and educational events. He has been active in Product Lifecycle Management software for 20+ years.

Ryan has spent the best part of 15 years working at the intersection of food manufacturing and enterprise technology, advising producers including Unilever, Pladis, and Coca-Cola on the systems that sit behind how products are developed, governed and brought to market.

Now responsible for the UK&I Food and Beverage vertical at Centric Software, his focus is on the data infrastructure (PLM) that connects recipe, specification, and supplier information across an organisation, and on what that means in practice for food development, manufacturing, and regulatory compliance.

Dr. Umar Jan, President of European Operations at Sabinsa Europe GmbH, is a distinguished executive with over a decade of experience leading sales, operations, and marketing in the nutraceutical, specialty chemicals, nutrition, and cosmetics industries. With a strong technical and business background, Dr. Jan has been instrumental in expanding Sabinsa’s market presence across Europe and driving strategic growth initiatives. Dr. Jan holds a Doctorate in Biophysical Chemistry from Goethe University, Frankfurt am Main, Germany, and an Executive MBA from Mannheim Business School, one of Germany’s top-ranked institutions. His academic journey includes 10 years of international research experience at renowned institutes such as the Indian Institute of Science, Bangalore, and the European Molecular Biology Laboratory (EMBL), Heidelberg. During his postdoctoral fellowship at EMBL, he earned prestigious accolades, including the CO-FUND Marie Curie and EMBO Long-Term Fellowships. Since joining Sabinsa, Dr. Jan has leveraged his technical expertise to support sales and operations, effectively communicating the value of Sabinsa’s robust ingredient portfolio to partners and customers. His leadership has played a pivotal role in enhancing operational efficiency, fostering collaboration, and achieving sustained growth in the European market. At the upcoming Sabinsa event, Dr. Umar Jan will bring his unique blend of scientific knowledge and business acumen to the stage.

Trained as a nutritional scientist, Dr. Janne Prawitt has spent 10 years in academic research in Germany and France in the field of metabolic diseases (such as obesity and diabetes). Prawitt joined Rousselot in 2013 where she is responsible for the science portfolio that focuses on the health benefits of Rousselot’s collagen products for health and nutrition.

James Slater is the R&D Director at Puratos UK, where he leads innovation across bakery and patisserie. With more than 15 years at Puratos, James has driven several of the UK’s major advances in sourdough and fermentation, including the development of locally made living sourdoughs, gaining understanding of the flavour potential of different flour varieties.

A specialist in food science and bakery technology, James is recognised for connecting ingredient innovation with health forward consumer trends—particularly in areas such as fibre enrichment, grain based nutrition and digestive wellness. His thought leadership extends into emerging technologies, where he has explored how AI and data driven tools can enhance quality and process optimisation in modern bakery production. James also previously served as President of the Association of Bakery Ingredient Manufacturers, supporting the industry’s advancement through responsible, future focused ingredient innovation.

Lydia has been inspiring Puratos customers through market insight and consumer understanding for over two decades. Her work as Marketing Manager for Bakery supports Puratos’ purpose to create innovative food solutions for the health & well-being of people everywhere.

Lydia has played an active role in consumer research activation, including running the Puratos Sensobus and bringing its mobile insight‑gathering capabilities to the industry. She has also been central to delivering major Puratos initiatives such as Taste Tomorrow, bringing trends and consumer intelligence to life. Lydia works closely with customers and teams across Puratos in the UK and internationally to help shape the future of bakery.  Her deep sector knowledge, passion for creative communication and long‑standing dedication to the ingredients industry make her a respected and influential voice within the UK bakery and patisserie community.

With extensive experience in food ingredients R&D and sales, Yoni Herst is a Key Account Manager for Limagrain Ingredients. Based in London, Yoni supports food clients by providing innovative ingredient solutions to enhance their business.

Marketing Analyst at Limagrain Ingredients, Delphine shapes innovation through market insights and supports NPD teams in developing impactful communication on cereal ingredient trends. She also contributes to promoting LifyWheat, the high fibre wheat flour and flakes designed to meet growing consumer demand for better-for-you products.

Emma Davies holds both a Bachelor’s and Master’s degree in food science, Nutrition, and Innovation, bringing a strong academic foundation to her work within the food and beverage industry. With over eight years of experience in the ingredient sector across multiple market categories, Emma has developed extensive expertise in supporting manufacturers with technical formulation, innovation, and market‑driven ingredient solutions. Since joining Brenntag in 2024 as a Technical Sales Manager, Emma has been dedicated to guiding customers through the complexities of specialty food ingredients. She works closely with manufacturers to optimise formulations, unlock added value, and achieve strong market positioning through science‑led recommendations. Emma is passionate about bridging the gap between technical insight and commercial success, helping brands bring high‑performance, consumer‑focused products to life.

Lynn Richardson is a Technical Sales Manager for Functional Solutions, supporting food and beverage manufacturers in developing products that deliver both technical performance and nutritional value. She holds a degree in Food Science from the University of Reading and has 30 years’ experience in the specialty and functional food ingredients industry, working at the intersection of product design, formulation and commercial strategy.

With extensive hands‑on expertise in formulation science, functional ingredient systems and industrial scalability, Lynn specialises in helping brands translate ingredient innovation into viable, market‑ready products. Her career spans technical and commercial roles across the UK, Australia and the wider EMEA region, providing a strong international perspective. Lynn works closely with customers across dairy, bakery, beverages, convenience, meat and plant‑based applications, supporting innovation aligned to health, functionality and sustainability trends.

With a varied background across foodservice and food manufacturing, Sebastian brings a unique blend of culinary creativity and product development expertise to Ulrick + Short’s technical field support team. Having worked as a Development Technologist at English Provender Company and as a Project Lead at West London Food Innovation Centre, Sebastian has delivered innovative, trend-led solutions for both retail and foodservice. His hands-on kitchen experience as a Sous Chef and Chef de Partie gives him a strong appreciation of functionality and flavour in real-world applications.

Alex has been part of the technical sales team at Ulrick + Short for nearly four years. She combines her Food Science degree with hands-on product development experience gained at Symington’s, bringing a strong technical foundation alongside a practical, commercially focused approach. Alex works closely with customers across multiple sectors, sharing ingredient expertise and supporting the journey from concept through to scalable, high-quality product launches.

Dr Philip Spratt leads the product and ingredient development team at Campden BRI, specialising in creating healthier and more natural food and beverages. He has over twenty years of experience in bringing complex innovation to market and solving challenges such as sugar and salt reduction and adding natural health benefits to food and drink products.

Nina Spencer leads the Sales & Account Management team at Campden BRI specialising in client engagement, growth, and commercial opportunity. Nina brings a background in Analytical Chemistry and a wealth of experience within the Food and Drink industry.

Key skills within account management, business development, ensuring client satisfaction and integrating with all aspects of businesses to deliver strategic growth. Developing and delivering clear strategic sales plans, incorporating marketing, and leading colleagues both in and out of the laboratories to bring to fruition. Exceptional customer relationship building and communication skills with an in-depth knowledge of the pressures and requirements of the food industry. 

Caroline has over 25 years of technical management experience in the food manufacturing sector across both the UK and Europe, she has worked extensively with a broad range of chilled and ambient food categories. Her career reflects a long‑standing commitment to advancing food safety, regulatory compliance, and the effective management of high‑care operations.

She holds a Professional Doctorate from the University of Central Lancashire, where her research focused on strategies to strengthen hazard analysis and support the application of HACCP Principle 1 within high‑care food manufacturing environments. This work has contributed to a deeper understanding of how hazard analysis can be more robustly applied in complex production settings. She serves on several key committees, including the RSPH Food Safety Advisory Panel and the UK committee for ISO Food Safety Standards.

Jose is a seasoned marketing leader with over a decade of experience in the natural ingredients and nutraceutical sectors, with a strong background in driving business growth through strategic product positioning and market analysis.

At Arjuna Natural, he leads global brand strategy, product innovation, and market development. He plays a pivotal role in shaping brand narratives and expanding market reach His expertise spans functional foods, supplements, and health-forward consumer trends.

Jose is also the Product Manager for Oxystorm, a patented, nitrate-rich extract from red spinach developed by Arjuna Natural. He works closely with scientists, industry colleagues, and marketing teams to position Oxystorm® as a natural and clinically validated solution for nitric oxide support and endurance.

In this session, Jose, along with the Arjuna team, will share insights on the science, applications, and market opportunities of Oxystorm.

Corinne Sandret is a European nutraceutical expert with over 25 years of experience in the field. She has held executive leadership roles, including CEO of a food supplements company, while also leading R&D initiatives.

Deeply passionate about nutrition, she combines scientific expertise with a strong focus on formulation and innovation—key drivers throughout her career.

Aleksandra Borkowska is a Business Developer for Europe at Arjuna Natural, with a particular focus on the UK market. She combines strong experience in R&D and New Product Development of finished products with extensive commercial and business experience.

Thanks to this unique background, Aleksandra effectively bridges the gap between raw materials and finished product development, bringing together technical knowledge and a deep understanding of market dynamics. Her experience enables her to not only identify opportunities, but also translate them into practical, value-driven solutions for clients.

She supports customers guiding them from ingredient selection through to final product concepts. Known for her proactive, hands-on and partnership-driven approach, Aleksandra is a trusted partner in developing innovative and commercially successful products.

Aude drives new product development for AGRANA Fruit in Europe. Having been with the company for over 19 years, in multiple functions around the globe, she combines her expertise, love for food and leadership to bring outstanding solutions to our customers. 

Anaelle is new product developer at AGRANA Fruit, bringing her biochemistry engineering background to create tailored solutions for customers across the UK, Portugal and Spain. Having joined the company in May, she combines scientific expertise, curiosity for innovation and enthusiasm for working closely with customers to support the development of fruit preparations. 

Mattéo has been part of the Food Service Team as New Product Developer for almost 2 years. Graduated from engineering school Sup'Biotech, he combines his biotechnologies knowledge, fresh experience and great interest in culinary innovations to best meet customer needs.

Thijs is the CEO of The Protein Brewery, a Dutch fermentation scale-up developing sustainable food ingredients based on mycelium – the root structure of fungi. At The Protein Brewery he is responsible for scaling-up Fermotein®, an innovative  ingredient with all essential amino-acids, lots of healthy prebiotics fibers, vitamins & minerals and bioactives. The Protein Brewery recently raised 30M euro in a successful series B round. Moreover they received EFSA approval for Fermotein® in December 2025 as the first-ever novel mycoprotein. The first products containing Fermotein® will enter the EU market in 2026. Thijs is an experienced food ingredients leader with 20  years of experience in specialty ingredients. He managed several ingredient businesses and JV's across Europe and has significant experience with venture investing and working with Foodtech start-ups and scale-ups.

Roel is an experienced leader with over 15 years' experience within the European Health & Wellness nutrition market. Starting off in the sports nutrition industry at leading CMO Aminolabs and later on building the European Whey Protein market (WPC80 & WPI) for New Zealand's dairy coop Fonterra. From there he specialized in to science backed health ingredients within specific dosage forms at Lonza and later on in specific health benefit focused ingredients such as Probiotics and Botanical Extracts, managing IFF's Health Sciences business. Within the Protein Brewery he leads the commercial activities focussing on building customer relationships. Roel's main strength is combining consumer and market insights, with scientific backed ingredients helping brands and CMO's identify white spaces in their portfolio to facilitate profitable growth.

Suzanne is a Founding Partner at Untapped Innovation and a specialist in turning complex science into clear, engaging product stories that connect with people and markets.

She works with global R&D teams to link breakthrough technologies with real user motivations, shaping ideas and strengthening innovation capability from concept to launch. Her experience spans diverse sectors from batteries, beverages, shaving to snacking, giving her a broad perspective on translating technical possibility into meaningful consumer value. Through consultancy and the Innovation Gym programme, she helps teams build confidence in practical innovation and technical storytelling.

With a PhD in Chemistry from Cambridge, Suzanne spent 17 years at Procter & Gamble, where she created the “Technical Product Story” approach to strengthen innovation and communication. She is also a co-founder of STEM Untapped, with 5% of Untapped profits funding its mission to widen access to STEM.

Aveen is an innovation consultant with 18 years of wide-ranging industry experience spanning product model development, breakthrough claims and demos, and product-based storytelling in multiple sectors, from FMCG to healthcare to self-care devices, including digital products. She currently supports Untapped on strategic projects and co-creates and delivers courses for their Innovation Gym.

Pippa recently joined Tate & Lyle as the EMEA Nutrition Business Partner, where she communicates the nutrition science and benefits of functional ingredients for population health. Her passion is helping people live healthier lives through nutrition education and improving the food they eat.

Pippa's love of food led her to study nutrition - she holds an undergraduate degree and PhD from the University of Surrey where she studied the role of vitamin D in paediatric liver disease. After graduating she moved to King's College London as a postdoctoral research associate running human clinical trials (where she famously baked over 1000 muffins for a clinical trial on dietary fats). Previously, Pippa worked at the British Nutrition Foundation, a UK charity focused on shaping the UK's nutrition landscape and headed up nutrition for a contract catering company where she educated school children about the importance of healthy eating.

This diverse experience, spanning clinical research, industry partnerships, and nutrition education - enables her to translate complex science into practical insights that resonate with everyone from food manufacturers to consumers.

Maarten Hagen serves as an Industry Solution Consultant for Food and Beverage (F&B) at Centric Software. In this role, he leverages his expertise to assist F&B companies in enhancing their product innovation and ensuring regulatory compliance including the use of artificial intelligence & modern collaboration tools. Maarten is actively involved in industry and educational events. He has been active in Product Lifecycle Management software for 20+ years.

Ryan has spent the best part of 15 years working at the intersection of food manufacturing and enterprise technology, advising producers including Unilever, Pladis, and Coca-Cola on the systems that sit behind how products are developed, governed and brought to market.

Now responsible for the UK&I Food and Beverage vertical at Centric Software, his focus is on the data infrastructure (PLM) that connects recipe, specification, and supplier information across an organisation, and on what that means in practice for food development, manufacturing, and regulatory compliance.

Dr. Umar Jan, President of European Operations at Sabinsa Europe GmbH, is a distinguished executive with over a decade of experience leading sales, operations, and marketing in the nutraceutical, specialty chemicals, nutrition, and cosmetics industries. With a strong technical and business background, Dr. Jan has been instrumental in expanding Sabinsa’s market presence across Europe and driving strategic growth initiatives. Dr. Jan holds a Doctorate in Biophysical Chemistry from Goethe University, Frankfurt am Main, Germany, and an Executive MBA from Mannheim Business School, one of Germany’s top-ranked institutions. His academic journey includes 10 years of international research experience at renowned institutes such as the Indian Institute of Science, Bangalore, and the European Molecular Biology Laboratory (EMBL), Heidelberg. During his postdoctoral fellowship at EMBL, he earned prestigious accolades, including the CO-FUND Marie Curie and EMBO Long-Term Fellowships. Since joining Sabinsa, Dr. Jan has leveraged his technical expertise to support sales and operations, effectively communicating the value of Sabinsa’s robust ingredient portfolio to partners and customers. His leadership has played a pivotal role in enhancing operational efficiency, fostering collaboration, and achieving sustained growth in the European market. At the upcoming Sabinsa event, Dr. Umar Jan will bring his unique blend of scientific knowledge and business acumen to the stage.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Lila Mostefa is a Business Development Manager at ICG Flavours, where she works closely with food and beverage brands to drive flavour innovation and develop commercially successful concepts. With experience in customer relationship management, product development, and strategic growth, she is passionate about connecting creativity with market trends to help brands bring inspiring products to life. Lila regularly collaborates with manufacturers, innovation teams, and industry professionals across the UK and international food and drink sectors.

Elin Roberts is the Co-founder & CEO of Better Nature, the B Corp on a mission to encourage people to give chicken the night off and try the gut-friendly, supercharged protein, tempeh. 

After discovering tempeh and its powerful health benefits, Elin founded Better Nature to bring this nourishing Indonesian protein to everyday kitchens.

Today she leads the company’s growth across the UK and Europe, championing the consumption of better protein - that gives you not only protein, but fibre, antioxidants and gut health benefits too.

Elin is passionate about building a purpose-driven business that changes the way people eat, one chicken swap at a time. 

When Elin isn’t leading Better Nature, you can find her at the theatre, at the gym, spending time with friends and family, or cooking up a storm in the kitchen.

Dr Emily Prpa is an award-winning nutritionist and TEDx speaker with a PhD in Nutritional Sciences from King’s College London. Her research focuses on advancing our understanding of how the female gut microbiome impacts various aspects of women’s overall health and wellbeing. Her work has been presented internationally, published in high-impact journals, and has contributed to shaping UK food policy.

Today, Emily is a Visiting Lecturer at King’s College London and one of the UK’s leading voices in nutrition science and health research. Known as The Nutrition Reporter, Emily makes women’s health and nutrition science accessible, relatable, and genuinely fit for real life – sharing what women need to know alongside food they’ll actually want to cook (and have time to).

Chef Jozef Youssef is a culinary innovator and experience designer whose work bridges the worlds of food, science, design, and emotion. As the founder of Kitchen Theory, a London-based gastronomy design studio, he is internationally recognised for pioneering multisensory and immersive dining experiences that challenge the way we perceive flavour.

Baukje de Roos has spent more than 25 years at the forefront of nutrition science, earning international recognition for her pioneering dietary intervention studies that reveal how nutrients, foods, and diets influence cardiovascular and cognitive health. Her early contributions in proteomics and biomarker discovery not only secured keynote invitations at major global conferences but also led to her appointment on the International Life Sciences Institute (ILSI) task force, where she helped establish proteomics as a powerful tool for demonstrating the efficacy of dietary bioactives. She played a key role in the European-funded COST Action POSITIVe, where her role focused on fostering industry collaborations and translating science into practical strategies for delivering plant bioactives to those who benefit most. Today, her research advances precision and personalised nutrition, developing interdisciplinary approaches to improve both population-level and individual health. Central to this work is the identification of responders and non-responders to dietary interventions, supported by RCUK funding, industry partnerships, and international collaborations.

Baukje de Roos has shaped innovation across the food sector through consultancies with leading companies such as Unilever, Kellogg’s, Cognis, and Provexis, as well as levy boards including Seafish. Her expertise has also reached the wider public through appearances on national television, notably Channel 4’s Food Hospital and Superfoods series. She currently serves as interim director of NuGO, a global association of more than 30 universities, research institutes, and companies. Over its 15-year history, NuGO has helped redefine nutrition research through the integration of advanced omics technologies and the development of concepts central to personalised and precision nutrition.