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Over 100 of the industry's most dynamic and engaging speakers will convene at the FoodTech Summit to discuss a powerful agenda ranging from food engineering innovations, metaverse factories of the future, food safety, circular ecosystems, sustainability-linked finance models, and much more.
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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:
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
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
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
AGENDA
WHO WILL BENEFIT
Snack & Food Manufacturing Industry
Research & Development (R&D) & Product Innovation
Retail, Distribution & Private Label Brands
Entrepreneurs, Startups & Investors
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
WHO WILL BENEFIT
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.
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