Ohly's Daria Pashkova, reveals how yeast-based taste solutions can help bridge the gap between healthier ingredients and delicious everyday meals. eu1.hubs.ly/H0zbrgz0

Tracy Fletcher, President, Dave Sumner, Director of Sales, and Mike Brehm, Chief Engineer at Lone Star Bakery, share how family values, product innovation, and strategic investment are driving the company's continued growth across the US and beyond. eu1.hubs.ly/H0zbdsC0

Dr Jens Herrmann, Air Products’ Commercial Technology Lead for Food and Cryogenics in Europe, shares why choosing the right freezing technology is about more than equipment, exploring how manufacturers can build long-term growth into their operations. eu1.hubs.ly/H0z2FbZ0

John Tackabury, Senior Vice President of Sales, and Jackie Tinsley, Chief Financial Officer at DeIorio Foods, reveal how investments in production lines, and new dough formulations are helping the business respond to changing customer demands. eu1.hubs.ly/H0z111X0

Xolertic Group shares how its approach to Intelligent Simplicity and Fast ROI by Design is helping manufacturers tackle production bottlenecks without unnecessary complexity. eu1.hubs.ly/H0yYhx10

Paul Dennison, Chief Executive Officer at Pooch & Mutt, shares how the company is expanding from its dog nutrition roots into cat wellbeing, with science-backed nutrition, transparency and long-term pet health at its core. eu1.hubs.ly/H0yLNh00

Nearly 30 years in engineering has taught Intelect that growth starts with people. Fran Cormican, Co-Founder and Managing Director, shares how investment in people, safety and engineering capabilities has shaped its growth. eu1.hubs.ly/H0yzVVd0

Sometimes the product missing from a seasonal menu creates as much attention as the products on it. Starbucks’ Apple Crisp may be proving exactly that. eu1.hubs.ly/H0x-yQM0

Zach Pine, Chief Executive Officer of Holly Poultry, explains how strong supplier relationships, vertical integration, and a willingness to adapt have helped the company emerge from the pandemic with new brands and ambitious retail plans. eu1.hubs.ly/H0x-nZx0

John Tentomas, Founder of Nature’s Touch Frozen Foods, shares how a basement startup grew into an established frozen produce business, and why quality, personal values, innovation, and accessibility continue to guide its future. eu1.hubs.ly/H0xZMNf0

Corner Bakery Cafe is building its next chapter from 35 years of heritage. President Erin Hasselgren shares how food, technology, franchising and people are shaping the brand’s growth. eu1.hubs.ly/H0xVg310

Magrock has grown from an idea shared in a McDonald’s to a £100m+ business. David Brewer, Construction, Health and Safety Director, shares how its people, culture and safety strategy are supporting its ambition to reach £200m by 2030. eu1.hubs.ly/H0xSYzL0

Reducing sugar is one challenge. Creating a product consumers still want to buy is another. Shari Mahon, Sweegen’s Chief Commercial Officer, shares how integrated taste innovation can help brands achieve both. eu1.hubs.ly/H0xSJf_0

Emilie Vanpoperinghe, Co-founder of Oddbox, and Deepak Ravindran, Co-founder of Oddbox, turned a simple idea about rejected produce into a nationwide business, as Emilie explains how Oddbox is changing the way people shop, cook and think about food waste. eu1.hubs.ly/H0xMNs40

What happens when a 100-year-old protein business decides it’s just getting started? Brent Cator, President and Owner of Cardinal Meat Specialists, shares how the company is expanding its reach, products and teams. eu1.hubs.ly/H0xKJsb0

What if tilapia could compete with premium whitefish? Regal Springs CEO Graham Ellis shares how deep-water farming, sustainability and higher quality standards are changing perceptions of tilapia. eu1.hubs.ly/H0xKdhm0

TikTok and Instagram are turning viral food queues into an unlikely business opportunity, as consumers increasingly pay professional line sitters to secure sought-after products without sacrificing hours of their day. eu1.hubs.ly/H0xx_xt0

Mark Roscoe, Managing Director at Food Team International, shares how the company evolved from an alternative sourcing specialist into a far-reaching supply partner, adapting its model to meet very different demands across the UK and Europe. eu1.hubs.ly/H0xxCTt0

Paul Turner, Chief Operating Officer, and Antony Tagliamonti, Chief Executive Officer, discuss the strategy behind Scoffs' rapid growth, its selective approach to new opportunities and why investing in people remains central to future success. ow.ly/C4e850Zq2lk

Patrick Fore, CEO of LIME Fresh Mexican Grill, shares how modernizing operations, investing in technology, and staying true to fresh ingredients are shaping the future of the brand. ow.ly/VhIz50ZmQkO