IFE Manufacturing 2027 Exhibitor List

<p>Iain&nbsp;Beck&nbsp;leads the global Taste Delivery Platform at&nbsp;dsm-firmenich, driving strategy, innovation, and marketing for cutting-edge encapsulation technologies that shape the future of taste experiences.</p> <p><br /> A biochemist by training,&nbsp;Iain&nbsp;studied at King&rsquo;s College, University of London, before launching his career with Firmenich in 1985. Starting in sales in London, he quickly rose through the ranks, taking on leadership roles in Geneva across sales, marketing, business development, and product management. His passion for innovation led him to spearhead Firmenich&rsquo;s delivery systems portfolio, where he played a pivotal role in launching breakthrough technologies that set new industry standards.</p> <p>Today,&nbsp;Iain&nbsp;continues to push boundaries at the intersection of science, technology, and sensory delight, delivering the essential, the desirable and the sustainable!</p>

<p>James has over 20 years managing ingredient sales and distribution across the UK and Ireland food sectors</p> <p>As the Managing Director at Daymer Ingredients, James leads a team of food industry professionals distributing a range of ingredients&nbsp;including starches, proteins and fibres, through to malt extracts, yeast&nbsp;extracts and gums and hydrocolloids.</p> <p>James has been instrumental in pivoting Daymer into new relationships focused on cost saving, sustainability and resilience. He is a member of the IFST and a strong&nbsp;advocate for change in the food system through science and innovation.</p>

Henrietta Sameke is a regulatory affairs expert with extensive experience in food science and the agrifood sector. She leads on regulatory strategy, legislative interpretation, and stakeholder engagement. Henrietta holds a BSc and MSc in Food Science as well as Postgraduate Certificate in International Food Law. She contributes to policy-shaping forums and technical committees including the Novel Foods Expert Network, IFST Scientific Committee and Food Law Group. Her expertise in food regulation and innovation supports her role in recognising excellence in ingredient innovation.&nbsp;&nbsp;

Sarah Munday a R&amp;D and innovation leader with over 20 years&rsquo; experience in the fast-moving consumer goods world. I&rsquo;ve worked with everything from nimble start-ups to well-established brands, leading teams across categories like own label, co-manufacturing, and food service, from the chiller to the ambient aisle. I love blending analytical thinking with creativity, and I&rsquo;m passionate about sustainability, product quality, and building high-performing teams. For me, it&rsquo;s all about turning insight into real impact and creating cultures where purpose drives results. Nothing beats seeing consumers enjoy and talk about products you have developed.&nbsp;

The Adam’s started Gateway Custom Malt in 2016, establishing the first craft malt house of its size in Missouri since the pre-Prohibition era. In 1-ton batches the couple has worked to reconnect the vital relationship between local farmers and brewers and distillers throughout Missouri and Illinois. By bringing malt home, they endeavor to boost the local economy while helping the consumer rediscover the flavor of the Midwest that was once lost for decades.

Hari Ghotra is an Indian cook, author, and founder of the UK’s largest Indian food digital platform. Through her website, social channels, and community app, she shares hundreds of easy-to-follow recipes, videos, articles, and live cook-alongs that inspire a global audience and connect a thriving community of home cooks. Alongside her media work, Hari is the Global Food & Beverage Development Manager for Virgin Atlantic Airways, leading the development of onboard menus across cabins worldwide. She works closely with leading chefs and international catering teams to deliver exceptional inflight dining, balancing sustainability, dietary needs, passenger preferences, and commercial goals. Originally trained as a biologist, Hari began her career in food science before moving into marketing and retail leadership, including 14 years with Tesco PLC. She later refined her craft at Michelin-starred Tamarind of Mayfair and has since published three cookbooks, launched curry kits and meal kits, and continues to make Indian cooking approachable, authentic, and delicious.