On March 25, 2024, IFST hosted the much-anticipated Food Innovation Forum at ExCeL London, welcoming over 100 delegates to the Platinum Suite. This dynamic event
coincided with the IFE International Food and Drink Event, bringing together industry leaders, researchers, and innovators to explore trends, challenges, and opportunities in food science and technology. Chaired by Valia Christidou, Senior Lecturer at London South Bank University and Chair of the IFST Publications Committee, the forum featured distinguished speakers like Jack Bobo, Tom Hollands, and Geraldine Gilbert.
The forum began with a keynote by Jack Bobo, a renowned food futurist and Director of the Food Systems Institute at the University of Nottingham. Bobo's presentation addressed the transformative role of technology in global food systems and emphasised the need for innovation to tackle food security, sustainability, and nutrition. His call to "start creating the future we want" resonated deeply, sparking a lively Q&A session.
Next, Tom Hollands, Innovation and Technical Director at Raynor Foods, discussed the role of engineering in food innovation. He highlighted the importance of interdisciplinary collaboration and cutting-edge technologies to improve food safety, quality, and efficiency. Hollands also shared insights on Raynor Foods becoming a 100% employee-owned trust, emphasising that innovation is a process driven by team culture.
Geraldine Gilbert, Food Transition Lead at Forum for the Future, concluded the morning session with a presentation on the stakeholders in food innovation. She posed critical
questions about the future, purpose, and methods of innovation, urging a focus on healthy diets, accessible food, sustainable livelihoods, and a stable climate. Gilbert echoed the importance of integrating social and environmental sustainability for a just transition in the food system.
In addition to the keynote presentations, the Food Innovation Forum featured an interactive panel discussion chaired by Valia Christidou. The panellists were Susan Arkley, Food Consultant and Lecturer, Charles Banks, Founder and Director of thefoodpeople, Charlotte Crowhurst, Owner and Patent Attorney at Potter Clarkson, Helen Taylor, Technical Director of ZERO2FIVE at Cardiff Metropolitan University, and Debbie Tully, KTN Manager for Food at Innovate UK.
Overall, the IFST Food Innovation Forum was a resounding success, offering attendees valuable insights and inspiration. The diverse topics and expert contributions underscored the multifaceted nature of food innovation and its potential for future advancements. As the food industry evolves, events like this forum play a crucial role in fostering progress, collaboration, and shaping the future of food.