Please click on each speaker to find out more info.
James Foreman is the Supply Chain Technical Manager at The Compleat Food Group, where he has held a variety of technical roles across both site and group levels. With extensive experience in the food industry, he has been instrumental in ensuring product quality and safety across the organisation, including its previous iterations as Pork Farms Ltd and Addo Food Group.
From 2022 to May 2024, James lived and worked in Perth, Western Australia, where he played a key role in introducing traditional UK chilled savoury pastry products—such as pork pies and Cornish pasties—to the Australian market.
Outside of work, James is a keen competitive tennis player and enjoys walking his Australian Dachshund through the Nottingham winter, despite his four-legged companion’s likely preference for warmer climates.
With Ultra Processed Foods being a relatively new area of focus, James looks forward to sharing insights from The Compleat Food Group’s approach and learning how other businesses are navigating this evolving topic.
Joanne has over 25 years’ experience working in the food and public health sectors. Over the last 6 years Joanne has developed and driven the Reformulation for Health (RfH) programme to be a go-to voice in the Scottish food and drink sector, offering free support and guidance to all sectors of the food industry on product reformulation for health purposes. The Reformulation for Health programme is funded by the Scottish Government to support SME food and drink businesses to reformulate commonly consumed products and is hosted by Food and Drink Federation Scotland.
To date, the RfH programme has removed billions of calories and tonnes of fat, salt and sugar from the Scottish diet, making everyday foods healthier. To support SME food and drink manufacturers to improve the nutritional composition of products RfH has developed a number of innovative initiatives as core deliverables for the programme including the Reformul8 Partnership, Reformul8 Challenge Fund, industry guides, 7 rounds of funding opportunities, webinars and podcast on specific nutritional and sectorial challenges, supplier databases and condensed fact sheets on health targets.
Lewis is a Regulatory Affairs Advisor at Campden BRI with specialist expertise in nutrition policy. He advises on a wide range of regulatory topics and has written material for a variety of outputs including research publications, technical reports, food law updates, blog articles, white papers, book chapters, eBooks and guidance documents. Alongside his current role, Lewis is a Postgraduate Researcher at University of Leeds and draws upon his regulatory expertise to conduct research at the intersection of food legislation and consumer behaviour, particularly focusing on measures designed to promote healthier and more sustainable food choices within digital food environments (e.g. online retail, meal delivery apps, social media). He has conducted research on the implementation of High Fat Sugar Salt (HFSS) restrictions within online retail and his work involves the application of nutrient profiling models and processing classification systems to products promoted and sold in digital settings.
Colin has had a 50+ year career in food science and technology, holding positions in industrial, government and academic institutions, including as the Unilever Visiting Professor at Queen’s University, Belfast, 11 years at the Institute of Food Research and 21 years as Director General of CampdenBRI. He has served on government and industry advisory committees in the UK, Belgium, USA, Canada, Australia, New Zealand, Kuwait, Abu Dhabi, South Africa, and Singapore.
He is currently Chair of the Board of Trustees of International Food Information Service Ltd and serves on the Board of Occupational Awards Ltd, the IFST’s Membership Assessment Panel and IFT’s Division Champion Team.
Colin is also a Past Chair of Board of Trustees of the British Nutrition Foundation, a Past President and Honorary Fellow of the Institute of Food Science &Technology (UK), a Past President and Fellow of IFT (USA) and a Fellow of the International Academy of Food Science & Technology.
He was appointed CBE in 2009 for services to the Agri-food sector and was the recipient of IFT’s Myron Solberg Award in 2011 and the Carl R. Fellers Award in 2014.
Andrea is a consultant with over 30 years of experience in the food industry, specialising in food science, innovation, and sustainability. Formerly an R&D executive at Mars Chocolate, Andrea played a pivotal role in shaping the company’s global research agenda, making significant contributions to the development of health-focused strategies, particularly around reducing saturated fats and sugar in chocolate products.
A subject matter expert in food ingredients and processes, Andrea has extensive knowledge in oils, fats, dairy, peanuts, tree nuts, cocoa, and chocolate confectionery, with a focus on nutrition and sustainability. He holds a certificate in Business Sustainability Leadership from the University of Cambridge.
Andrea has chaired scientific advisory bodies and evaluated research projects for organisations such as EIT Food and Innovate UK. He is currently advising a start-up in the sustainable oils & fats production, Clean Food Group.
A Fellow of the Institute of Food Science and Technology (IFST), he is actively involved in the IFST’s external affairs committee. Andrea is passionate about evidence-based, scientifically sound food innovation that supports both health and sustainability.
I have been working in the health and nutrition team at Waitrose for the past 15 years. Working in the world of retail as a nutritionist gives me a great opportunity to really understand the way people eat. I graduated with a degree in biochemistry and then specialised in nutrition, a subject that I have always been really passionate about. I completed my PhD in 2005 at the MRC Dunn Human Nutrition Unit in Cambridge, where I spent 3 years investigating the link between what we eat and our risk of developing cancer. After receiving my PhD I was a Senior Nutrition Scientist at the British Nutrition Foundation for 4 years
Mike Adams is Head of the Product Innovation and Insights Group at Campden BRI. This multidisciplinary team offers a broad range of consultancy and testing services to the global food and drink industry, assisting with innovation, value engineering, quality and technical troubleshooting.
Mike has been at Campden BRI for 9 years, working across research, process and product innovation. Prior to joining Campden BRI, Mike worked across FMCG and retail, where he had a number of roles across quality, R&D and NPD
Caroline graduated from University of Reading with a BSc in Food and Nutrition and a PhD. Since this time she has been working in the food industry. Caroline’s current position is Senior Director of Health and Wellness at pladis. Prior to this position Caroline was Science and Regulatory Affairs Director at Suntory and before this Senior Scientist at PepsiCo. In each of her industry roles Caroline has continued her interest in diet and health and is particularly interested in making healthy food available and affordable to all.
Fleur Key, RNutr, is a Registered Nutritionist and Nutrition Manager at Costa Coffee, where she leads the development and implementation of Costa's Global Nutrition Strategy. Fleur collaborates across departments to achieve internal nutrition targets while ensuring the business is well-prepared for forthcoming nutrition-related legislation, including the HFSS advertising regulations. In partnership with key suppliers, she actively supports Costa's R&D managers in optimising product nutrition to align with both targets and consumer preferences.
Prior to her role at Costa Coffee, Fleur managed nutrition at Brakes, a major wholesaler, where she provided support to clients across the food industry and drove product enhancement initiatives. Recently elected to the Nutritionists In Industry committee, Fleur is dedicated to organising nutrition conferences for its 180 members, providing her expertise and giving back to the professional community.