Join us for a whistle-stop tour of the history of innovation in food and kitchenware with speakers including Hugh Duffie, co-founder of Sandows cold brew coffee.
What and how we eat is a yardstick via which we can measure social trends and priorities. The food we choose to put in our mouths, and indeed the way that food is prepared, can tell us so much about attitudes to taste, culture and society and has often been a catalyst for invention and innovation.
Linking with our collection of food related patents, our panel of business insiders and experts explore the history of innovation in food and kitchenware, and imagine what might be coming next.