Is reducing or even eliminating ‘ultra processed food’ from our diets the solution to the UK’s obesity crisis or a trivial pursuit fuelled by a frenzy of misinformation?
Whilst food manufacturers will be well familiar with the NOVA system, processing has recently become a topic of conversation among the mainstream.
Off the back of a report published by the First Seps Nutrition Trust, Baroness Jenkin of Kennington led a debate on the impact of UPFs on child health, propelling the dialogue further into the media’s domain.
Her words arguably lay blame on food manufacturers, as she contended that the way food is ‘engineered’ is intended to make it addictive and therefore easily overconsumed.
The sector has already begun reformulating to fall in line with recent HFSS rules, with non-HFSS commodities becoming the norm. But the argument lies in whether this is enough to solve the UK’s health crisis.
While some like Baroness Jenkin will say HFSS alone is not sufficient and we must look to other governments who have included advice on reducing UPF consumption to solve dietary health issues, others will argue that it’s an unnecessary diversion backed by little science.
In this exclusive, interactive discussion, Food Manufacture brings together a roundtable of experts to reflect on the debate so far, assess whether changes are likely to come and what kind of impact this could have.
Register now and stay up to date with how UPFs will shape food and drink in the future.
 Dr Paul Sheldrake Group Application & Technical Director Healy Group Dr. Paul Sheldrake FIFST is the Group Application & Technical Director at Healy Group, a leading supplier of functional food ingredients in the UK and Ireland. With extensive experience in food manufacturing and ingredient supply, he specialises in bridging the gap between innovation and production. Dr. Sheldrake plays a pivotal role in bringing cutting-edge consumer products to market by working closely with diverse ingredients, contributing to projects across all major application areas. His deep industry knowledge and expertise make him a key figure in driving excellence within the food industry.  Genna Freeman-Dennis Application Specialist Healy Group Genna is the Senior Application Specialist at the Healy Group, a leading supplier of high-quality food ingredients. With a wealth of experience and a passion for food, Genna plays a pivotal role in the technical team, offering practical guidance and leveraging her food science background to develop and innovate with various ingredients. Genna is responsible for providing hands-on support to placement food technologists, creating new concepts and applications for their solutions-focused ingredients portfolio, and supporting customers with the development of their products.
With a commitment and passion for continuous learning and development, Genna is currently undertaking her master’s degree in food science and Innovation and is looking forward to applying that knowledge to further bolster her contributions at the Healy Group.  Alan Jones Head of R&D Innovation and Regulation Baker & Baker Alan Jones is head of R&D innovations and regulatory at Baker & Baker. In this role, he is responsible for driving innovation with products, technology and ingredients, alongside ensuring that the UK and EU teams are up to speed on the latest food regulatory changes. Alan manages the technical aspects of the B&B chocolate, cocoa and sugar governance teams, ensuring that best practice is shared throughout the UK and EU arms. His speciality lies in bakery products, ingredient functionality and processing equipment, to name a few. Alan has an outstanding track record for developing and launching innovative and complex products, and experience in working on both leading branded products and retailer branded products. Alan has worked in the food industry and specifically the Industrial Bakery sector for over 30 years and always within R&D, NPD or Technical roles. Prior to B&B, he served as the NPD Manager in three major companies: RHM, Premier Foods, and Bright Blue Foods.  Kate Halliwell Chief Scientific Officer FDF Kate Halliwell is the Chief Scientific Officer for the Food and Drink Federation (FDF) and works across a number of important portfolio areas for the industry, including food safety, food labelling and diet and health. Kate is in regular engagement with businesses and stakeholders across many different policy briefs representing food manufacturers views to Government. Kate has extensive experience across Government and the food industry and prior to joining FDF worked for the Department of Health and the Food Standards Agency on a range of nutrition and legislation policies. Kate is Chair of the Food Science and Nutrition Group at the Institute of Food Science and Technology and is a registered nutritionist.  Matt McAuliffe Plant Based & Futures Innovation Director The Compleat Food Group Matthew has 20 years’ experience in the world of product development and innovation. He is currently Plant Based & Futures Innovation Director at leading food manufacturer The Compleat Food Group. This role combines health strategy, futures innovation projects and delivering the innovation plans for the Group’s plant based brands, Vadasz, Squeaky Bean and Palace Culture.
He joined The Compleat Food Group through the acquisition of Winterbotham Darby, where he worked for seven years as Head of Inspiration and Product Development. When The Compleat Food Group formed in 2021, he became the Group’s first Director of Product Development and Innovation. Prior to this, he spent 10 successful years working at M&S, across many different categories in a variety of product development roles.
When he is not talking about food, developing products or dreaming about the next big thing, you will find him cooking for friends and family, eating out or exercising to stay fit. His favourite product (today) is the NEW Vadasz Kimchi Ketchup.  Elin Roberts Co-Founder & Co-CEO Better Nature Elin is the Co-founder and Co-CEO of Better Nature. Better Nature is on a mission to get the world eating supercharged protein: wholefood protein that's supercharged with gut-health benefits. They do this through tempeh - an all-natural, ancient Indonesian protein staple made from fermented soybeans. Better Nature is the UK's fastest-growing meat-free brand and is stocked in Tesco, Asda, Ocado, Lidl, Planet Organic, Whole Foods Market, REWE and Edeka. When Elin isn’t getting the world obsessed with Better Nature's tempeh, you can find her chatting about all things nutrition, studying Spanish, doing a counselling course, or cooking up a storm in the kitchen.  Bethan Grylls Editor Food Manufacture Bethan Grylls is the Editor of Food Manufacture, which commands the largest audience of any online platform dedicated solely to readers working in the UK food and drink manufacturing industry. Prior to joining Food Manufacture (part of the William Reed group), she led New Food Magazine’s content team. She has been working as a professional writer for more than a decade and was responsible for organising one of the world’s largest virtual, scientific food and beverage conferences in 2021. Bethan is a regular speaker at food and drink events and chairs Food Manufacture’s esteemed Business Leaders Forum, she is also the host for the brand’s prestigious food and drink awards, and a well-respected thought-leader in her field. Bethan serves as a technical advisor on the Clean Label Project’s UK board and is a judge for Ecotrophelia 2023.
She is also responsible for National Butcher’s Week, a social event operated under the Meat Trades Journal brand.
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