Speciality-Food-Magazine-March-2025

specialityfoodmagazine.com 21 for businesses seeking to navigate an ever-changing landscape. Kicking off the discussions, AI in Manufacturing: Driving Innovation, Efficiency, and Resilience will explore the transformative role of artificial intelligence in food production. Moderated by Bertrand Emond of Campden BRI, the session features Paul Wilson (Scorpion Vision) and Simon Brentnall (British Frozen Food Federation), who will share howAI is unlocking new efficiencies and enhancing resilience in the face of industry challenges. Sustainability takes centre stage in ‘Driving Sustainability: Transitioning to Net Zero in Food Systems. Hosted by Isabel DiVanna of the Carbon Trust’, the session features Jason Danciger (Hana Group), Kate Cawley (Future FoodMovement), and Sarah Wakefield (Eating Better). Together, they will discuss howmanufacturers canmeet net-zero goals by transforming supply chains and operations. “How the food and drink industry responds to the climate and nature crises will determine much about the future of their businesses and the planet,” says Wakefield. “I’m excited to share ideas and hear from other experts on tackling these challenges.” The importance of allergen management is addressed in ‘Allergens: Avoiding Contamination and Recall – A Case Study’. Moderated by Rachel Ward (Exponent International Limited), the session includes Gill Dando (RQA Group), Tina THE COTSWOLD CARDILLO Join The Cotswold Cardillo at IFE 2025 (17th–19th March, ExCeL London) for an exclusive first look at their new artisan range. Indulge in biscotti, limoncello, view new ready meals like Beef Lasagne and Cannelloni, plus Colomba di Pasqua (Easter cake), premium Olive Oil, and Apple Cider Vinegar. Enjoy a complimentary mini-Panettone while exploring their award-winning Italian delicacies. Meet Clara and Matteo, passionate about blending authentic Italian tradition with Cotswold ingredients. Visit Stand 2137 and taste artisan creations from their Italian family kitchen. SEAGULL SPIRITS Seagull Spirits, based on the South Coast of England, create unique Gin and Rum smooth finish flavours by using the finest spices and botanicals. Our award-winning city and town editions feature signature local labels with famous images and historical text. Our Seagull Gin has five essential botanicals which creates this smooth gin. Our Seagull Rum is blended with up to 5 year barrelled Jamaican and Barbados base and then our spices are added which creates a full flavoured smooth rum on the palate. seagullspirits.co.uk Potter (Food Standards Agency), and Jatin Patel (FGS Ingredients). Their discussion will offer critical advice for manufacturers on preventing costly recalls and protecting consumers. Meanwhile, ‘Supply Chain Resiliency’ will tackle a topic that remains a top priority for the industry. Peter Wortsman of European Food and Farming Partnerships will lead the conversation, joined by Duncan Rawson (EFFP), Francisco Martin- Rayo (Helios), and TomMaidment (Hilton Foods). Their insights will provide strategies for mitigating disruption and building robust supply networks. Branding and its role in innovation will take the spotlight in ‘Using Branding to Supercharge Your Innovation’. Bob Bayman and Danielle Horsley of Elephants Can’t Jump will deliver a rapid-fire session packed with practical advice. In addition to its robust seminar programme, the Trends & Innovation Platformwill host two awards ceremonies: the World Food Innovation Awards, in partnership with FoodBev Media, and the IFE Manufacturing Ingredients Awards, in association with the Institute of Food Science & Technology. These events will recognise the companies and innovations driving the future of food and drinkmanufacturing. With its cutting-edge content and high-calibre speakers, the Trends & Innovation Platformwill be a must- visit for anymanufacturer looking to stay ahead of the curve in 2025. IFE is also home to the New Products Tasting Theatre, where visitors can enjoy live product pitches from innovative startups, attend demos by quality producers, and hear from organisations including FICT - Les Entreprises Françaises de Charcuterie Traiteur, Hopscotch, and Isle of Man. This interactive space is perfect for buyers looking to sample the next big thing in food & drink and connect with the creative minds behind the products. STAND 2137 IN DETAIL WHAT: IFE WHERE: Excel London WHEN: 17th-19th March 2025 WEB: ife.co.uk NEED TO KNOW STAND 955