FoodTech Summit

• Feeding the future: Scaling alternative protein and dairy
• Alternative dairy – plant-based, fermented and cultured: road to mainstream
• Key challenges faced by large manufacturers in a changing dairy landscape
• Decoding the natural protein code: New strategies to harness it full potential
• Startups in Alt-dairy and functional protein ingredients
• Levering technology to improve traceability in dairy production
• Are alternate proteins the future?

• R&D within ingredients and new innovations and trends shaping the sourcing industry
• Global vs. local ingredients: Building resilient supply chains
• Natural sweeteners in reformulation
• Plant-based functional fibers and oils
• Label-free emulsifiers: Regulations, health claims, and transparency in clean label foods
• Contra view: Is the clean-dec trend here to stay, food safety Vs nutritional value, how to walk the thin line?
• How taste science can unlock new ways to delight consumers through modulating bitterness, enhancing sweetness, or masking off-notes
• Role of data and machine learning in accelerating discovery of healthier flavor solutions
• How precision masking and novel ingredients are enabling reduced-salt, reduced-sugar, and clean-label products without sacrificing palatability

• Leading innovations for food preparation and food packaging in the ever-evolving F&B manufacturing industry
• Intelligent packaging solutions: Enhancing consumer experience, reducing food waste, and reinforcing brand values
• Designing packaging for ingredient integrity and export
• Where does smart packaging fit? Digital transformation in packaging: Mapping the future of automation in food packaging lines
• Smart packaging: QR, Sensors and blockchain in traceability
• Has the plastic ban finally arrived in the Middle East? How do companies harness this change and adapt quickly for the next phase

• Understanding the complexity and opportunity in redefining what it means for food producers to create products that delight consumers, respect the planet, and sustain the industry for generations.
• How can nature and biological approaches redefine production efficiency and sustainability across the F&B industry?
• Preserving craftmanship and authenticity in modern era: How do we retain authenticity and craftmanship in the modern age-ensuring superior food quality is never compromised by scale?
• Meeting the conscious consumer: Balancing sustainability, scalability and quality to keep pace with consumer demands
• Bridging tradition and innovation in sugar reduction

• Developing agility in the food supply chain to respond effectively to fluctuating demands and potential supply shortages
• How are consumers and customers shaping the future of food manufacturing?
• Food demands and trends of the future?  New ingredients? New consumptions habits
• How to innovate and win the influencer lead Dubai chocolate world
• What role can innovators and pioneers play in the future of food innovations, particularly in the Middle East?
• Beyond Skills: Career and training prospects and future of professionals in the new evolving industry

This super session equips leaders to transform scattered ideas into scalable, system-changing solutions. You will discover how to build a reliable, strategically focused innovation engine that accelerates growth and impact.

Key Objectives

Expose Core Barriers: Identify the top reasons 90% of food-industry innovations fail to scale

Define the Highway to Scale: Learn the essential building blocks of a resilient innovation function—strategic focus, organisation, collaboration, policies and regulations, alternative funding models

Foster Entrepreneurial Culture: Explore how to create an internal ecosystem that rewards experimentation and speed

Bridge Startups and Corporates: Understand practical collaboration models to combine startup agility with corporate resources

Turn idea into impact: Leave with a framework to convert promising concepts into commercially viable, scalable solutions

WORKSHOP OVERVIEW

Expect a hands-on journey into the science of mouthfeel. Learn from globally leading sensory scientists, sample future food creations, and discover how their mouthfeel expertise transforms everyday foods into memorable experiences.

Mouthfeel is so much more than just texture and how a product feels in the mouth. It’s the total sensory experience of consuming food or drink, from the first look to the final swallow.

Tailored for the Middle East and African food industry, this session will address the future trends of mouthfeel which will drive innovation for the food and beverage industry. Texture and mouthfeel are becoming increasingly important to Middle Eastern consumers, both in terms of enjoyment and as a signal of quality and healthfulness.

The viral success of the Dubai chocolate, which is celebrated for its unique, visually appealing and indulgent texture, has highlighted the growing consumer interest in multi-textural experiences, especially in sweet foods and confectionery. This trend is influencing innovation, with brands exploring ways to combine traditional Middle Eastern ingredients and textures with modern twists to appeal to adventurous and modern palates. 

Mouthfeel is also being used to reassure consumers about the taste and quality of "better-for-you" products, such as low-fat yogurts and reduced-calorie foods, by promising indulgent and creamy textures despite health claims.

In this Masterclass, content derived from a series of expert interviews with industry leaders, social media analysis, research into NPD and insights from industry specialists across different markets, we’re aiming to help manufacturers understand the newest trends in mouthfeel, and what it means for them.

Hungry to learn more? This session will give you a flavour of the key trends impacting different markets globally, to help you devise a recipe for success.

You will experience:

• Hands-on sensory experiments
• Experience innovative prototypes
• Mouthfeel insight from global authority in sensory science Professor Charles Spence, Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory at the University of Oxford

AGENDA

Part 1: Understanding Mouthfeel

See, hear, feel and taste how all the senses combine to shape perception and drive consumer preference – featuring an introduction from world-renowned experimental psychologist Professor Charles Spence.

Part 2: Future of Mouthfeel:   

Look into the mouthfeel trends of the future, excerpts from the Mouthfeel report done with Kantar

Part 3: Experience mouthfeel innovation

• Can you match the trend? Sample 3 -4  trend-led prototypes that demonstrate how mouthfeel innovation drives product success.

Whether you’re in NPD, R&D, marketing , sensory or insight, you’ll walk away inspired, informed, and armed with a whole new understanding of what mouthfeel really means  and how it impacts consumer preference.

World-renowned experimental psychologist Charles Spence, our introductory speaker

• Professor of Experimental Psychology at the University of Oxford, where he leads the Crossmodal Research Laboratory.
• For more than twenty-five years he’s studied how our senses combine to shape what food and drink we like, and buy. You might have heard about his ‘sonic crisp’ work that showed how the sound of a bite can change how crispy food seems.
• An independent scientist to open the Mouthfeel Masterclass and show why mouthfeel is the hidden driver of consumer choice.

Our on-site experts are ready to guide you through your next NPD challenge – with a little taste of science along the way.

MEET YOUR EXPERT WORKSHOP LEADERS

Sandrine Stresser, Director of Marketing & Communications for Tate & Lyle EMEA

Sandrine has spent over two decades working with brands from São Paulo to Dubai and London, exploring how mouthfeel shapes consumer behaviour across cultures. Drawing on her extensive global experience in consumer goods, she has led transformational innovation that redefines how industries approach sensory experiences. Passionate about health and wellness, she applies her expertise to support customers in the development of food and beverage creations that are both tastier and healthier.

As Director of Marketing and Communications for EMEA at Tate & Lyle, she drives the strategic vision for the Sweetening, Fortification and Mouthfeel portfolios, delivering campaigns and solutions that anticipate consumer needs, create deep sensory connections and enhance business performance.

Linn Pieterse, Category Development Manager at Tate & Lyle

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 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. 

Jack Pearson – Director, Technical Services / Customer Solutions / Ingredient Innovation

Jack Pearson is an experienced technical leader with deep expertise in food ingredients, formulation, and product innovation. With extensive experience supporting food and beverage manufacturers, Jack has built his career on helping customers solve complex formulation challenges and bring new developments to market.

Currently, he serves as Director, Technical Services for Turkey, the Middle East, and Africa at Tate & Lyle, where he leads a passionate team of technical enthusiasts who utilize Tate & Lyle’s extensive portfolio of solutions to address customers’ needs and challenges. Guided by Tate & Lyle’s purpose of Transforming Lives Through the Science of Food, Jack is focused on collaboration, innovation, and delivering real-world value through technical excellence.

WORKSHOP OVERVIEW

As the Middle East’s snack market continues to evolve, one of the strongest trends is the demand for snacks made with local, raw ingredients that celebrate regional flavors and traditions. This workshop explores how manufacturers can transform locally available crops such as tapioca, cassava, and dates into innovative snack products that resonate with today’s consumers.

We’ll discuss the production of innovative low pressure extrusion snacks, including filled pretzel nuggets, baked French fries, seasoned and twisted pretzels, and more — and show how these formats can be adapted to incorporate local raw materials. From tapioca starch for light, crisp textures, to cassava for gluten-free appeal, to dates for natural sweetness and nutritional value, we’ll demonstrate how regional raw materials can enhance flavor, texture, and nutrition while aligning with consumer preferences for baked over fried snacks.

This session also features a special snack tasting experience, allowing attendees to taste firsthand how innovative production technology is shaping the future of snacking. Attendees interested in a true snack sampling session can visit our booth anytime during the show.

Don’t miss this opportunity to explore how local resources can drive innovation, efficiency, and consumer appeal in baked snack production.

KEY OBJECTIVES

1. Understand how advanced processing technologies can transform local raw materials such as tapioca, cassava, and dates into consistent, high-quality baked snacks.
2. Explore the versatility of low-pressure extrusion for producing innovative snacks — including filled pretzel nuggets, baked fries, and seasoned twists — adapted to regional tastes and ingredients.
3. Learn practical strategies to optimize production efficiency while meeting the growing demand for baked, better-for-you and  alternatives to fried snacks.
4. Discover how local sourcing supports innovation, sustainability, and stronger consumer connections.
5. Experience a live snack tasting to see how regional ingredients and advanced processing deliver winning flavors, textures, and nutritional appeal.

AGENDA

• Introduction and Market Trends – Explore Middle Eastern snacking preferences, the rising demand for baked alternatives, and the growing interest in snacks made with local raw materials.
• Innovative Snack Production with Local Crops – See how ingredients like tapioca, cassava, and dates can be used in a range of baked snack formats, from pretzel nuggets to baked fries.
• Low-Pressure Extrusion in Focus – Learn how LPE technology creates unique textures, shapes, and fillings while optimizing efficiency and consistency in production.
• Technology and Processing Advancements – Discover practical strategies for incorporating local ingredients into modern processing systems to balance flavor, texture, and nutrition.
• Snack Tasting Experience – Sample snacks made with regional ingredients to taste firsthand how local crops and advanced processing come together.
• Q&A and Discussion – Engage with experts, share ideas, and explore how these insights can apply to your own production.

WHO WILL BENEFIT

Snack & Food Manufacturing Industry

• CEOs, Directors, and Senior Executives looking for insights on market trends and investment in advanced snack production technologies.
• Plant Managers & Operations Leaders focused on optimizing production efficiency, reducing waste, and ensuring product consistency.
• Production and Process Engineers seeking innovations in automation, energy efficiency, and scalable production methods.

Research & Development (R&D) & Product Innovation

• R&D Directors, Food Scientists, and Product Development Managers exploring new formulations, textures, and healthier alternatives for baked snacks.
• Food Technologists and Ingredient Specialists interested in improving product taste, texture, and shelf stability while meeting consumer demands.

Retail, Distribution & Private Label Brands

• Category Managers and Buyers in retail chains and distributors looking for trending baked snacks and innovative product opportunities.
• Private Label and Brand Managers seeking to develop competitive, high-quality baked snack offerings.

Entrepreneurs, Startups & Investors

• Food Industry Entrepreneurs and Startups exploring entry into the snack market with innovative and scalable baked snack solutions.
• Investors and Business Consultants evaluating opportunities in the fast-growing baked snack segment.

MEET YOUR EXPERT WORKSHOP LEADER

Joe Pocevicius, Sales Director EMEA & APAC (Europe, Middle East, Africa, and Asia Pacific):

Joe joined RBS in 2012 as Engineering Project Manager responsible for Eastern Europe projects. Joe currently works out of The Netherlands and is responsible for planning and directing all sales programs and managing technical support for RBS products and services offered in his region. A Magna Cum Laude graduate of Penn State University, Joe earned degrees in International Politics and Russian, and an Executive MBA from Rotterdam School of Management.

WORKSHOP OVERVIEW

Integrating clean and sustainable proteins into the manufacturing and culinary sector.

Consumers are increasingly seeking clean-label and high-protein, plant-based foods that deliver on taste, texture, and nutrition.

Plant-based proteins are playing a pivotal role towards building healthier, sustainable and ethical food economies and are estimated to reach a market size of $200 billion over the next decade.

KEY OBJECTIVES

In this workshop, participants will understand the key elements of

• The protein transition: Why the food industry, needs novel proteins.
• How plant proteins are made?
• The nutritional and sustainability benefits of plant proteins and their role in a post GLP-1 consumer landscape.
• Culinary Integration - Bridging R&D and culinary art: How manufacturers, caterers and chef can integrate plant proteins to recreate popular and commercially viable dishes.

WHO WILL BENEFIT

• Procurement Managers
• Innovation Managers
• Product Developers
• Culinary R&D Chefs
• Ingredient Suppliers
• Sustainability Leaders

MEET YOUR EXPERT WORKSHOP LEADERS

Neha Jamani Dhawan

Neha Jamani leads culinary innovation at Nadura*, guiding clients in designing healthier, more sustainable menus. As a holistic chef and certified culinary medicine professional, she merges the science of nutrition with the art of wellness, creating food that nourishes the body, mind, and planet.

A former restaurateur, Neha also served on the faculty of the Food as Medicine program at the Center for Mind-Body Medicine

Dhruv Dhawan

Dhruv Dhawan works across the innovation spectrum of the food industry, creating healthier, and sustainable solutions which have won Innovation Awards in the arena of sugar reduction and alternative proteins.

A graduate of Cultural Anthropology from Duke University with a Masters degree in the Arts, Dhruv brings a dedicated passion to make a difference in the food industry with “better for you” products that cater to the health concerns and nutritional demands of the region’s diverse consumer base.

At FSL, Dhruv leads the Nadura* brand which is on a mission to recreate our favourite indulgent foods with healthier and sustainable ingredients that are free from animal products.

Dhruv is an avid researcher of health sciences and has engaged various diets and academic perspectives on food and nutrition. He has also produced critically acclaimed documentary films for Netflix and other platforms.

In his spare time, he enjoys freediving, practicing bizarre yoga poses, interacting with animals, star gazing and roaming the deserts in an open Jeep.