Fi Europe, the world’s leading food ingredients event, today unveils its comprehensive content programme for 2025, designed to bring attendees strategic insights, creative inspiration and meaningful connections across the global food and beverage landscape. Taking place 2-4 December at Paris Expo Porte de Versailles, the expanded programme features industry leaders, academics and analysts from leading organisations including Innova Market Insights, Mintel, Kline & Company, Good Food Institute Europe and the Everest Group.
The programme addresses the evolving needs of food, beverage and pet food professionals through six distinct formats, spanning free-to-attend conferences and innovation sessions to premium networking events tailored for C-suite executives and specialised sectors including the rapidly expanding pet food market.
Yannick Verry, Brand Director — Fi Events Portfolio, at Informa Markets, said: “The global food and beverage industry faces unprecedented transformation, from regulatory pressures and sustainability demands to breakthrough technologies that are redefining what’s possible in food innovation. Our 2025 content programme provides the strategic intelligence and expert analysis that industry leaders require to navigate these changes successfully, while also creating the networking opportunities essential for building the partnerships that drive profitable progress and growth.”
Science-led insights drive strategic decision-making
The Fi Europe Conference delivers a focused, science-backed programme for R&D, product development, innovation and strategy professionals across 2.5 days. Located at the Conference Theatre (Booth 72M54), the programme explores five core themes addressing the industry’s most pressing challenges: reformulation, plant-based and alternatives, health and wellness, tech-led innovations & solutions and functional food and beverages.
Among these themes, reformulation is a historic and ongoing challenge, where reducing sugar without sacrificing consumer acceptance requires innovative solutions, like precision fermentation technologies. Dr Elizabeth Thundow, Vice President of Food & Nutrition at Kline & Company, will address the practical realities manufacturers face when cutting sugar, revealing barriers that extend far beyond simple ingredient substitution to encompass functional roles in recipes and consumer psychology. Her insights connect directly with the work of Carlotte Lucas, Head of Industry at the Good Food Institute Europe, who will examine which fermentation-derived ingredients offer genuine commercial viability, providing the economic framework that determines whether laboratory innovations can successfully bridge to market-ready solutions.
This intersection of challenge and opportunity extends through the Innovation Hub programme, which brings together diverse voices from marketing, procurement, sustainability and regulatory affairs to explore the forces reshaping the global food and beverage landscape. Richie Gray, VP and Global Head of SnackFutures Ventures at Mondelēz International, is set to reveal how global CPG producers identify and nurture the disruptive technologies that will reshape food manufacturing, while Lu Ann Williams, Global Senior Vice President of Research and Co-Founder at Innova Market Insights, will unveil the top 10 F&B trends for 2026, revealing the consumer behaviours and market shifts that will drive innovation over the coming year.
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Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
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