Jennie Moss, Founder & Managing Director, RETHINK EVENTS
October 17 Morning
Jean-Christophe Flatin, President, Innovation, Science, Technology & Mars Edge, MARS
– What solutions are available to reduce, or replace, sugar in beverages and foods without losing taste or texture?
– What are the potential medicinal benefits of CBD as an ingredient? What scientific data is there to back these up and what can currently be claimed?
– How can we continue to offer indulgent treats whilst reducing the health risks associated with consuming them? How will this transform the snacks we know?
– With consumers looking for clean label products, how can food manufacturers balance the need to reduce sugars, salts and fats with delivering a cleaner label?
– What new innovations in biotechnology are paving the way forward and allowing companies to deliver exciting, healthier products?
Nick Rosa, Founder & Managing Director, CULTIVIAN SANDBOX VENTURES
Hanne Sondergaard, CMO, EVP of Marketing, Innovation, Communication & Sustainability, ARLA FOODS
Jochen Heininger, Vice President Marketing & Product Mgmt, ADM
Erica Sheward, VP Business Development, LEATHERHEAD FOOD RESEARCH
– What are the opportunities for food and big pharma to work together?
– What advancements have been made in delivering personalised ‘medical foods’ to critically ill or infirm populations?
– What consumer technology is being used successfully to drive habit change?
– What other paths are being explored to work with hospitals and medical clinics to help shift our focus from treatment to prevention?
– Where can food companies not only help, but capitalise on, reducing the unsustainable healthcare costs currently being experienced by governments?
Colleen Lindholz, President, KROGER HEALTH
Christine M’rini Puel, VP Research & Innovation for Advanced Medical Nutrition, DANONE
– What novel plant-protein ingredients are being used to diversify the range of products available?
– What innovative technology is being used to discover, develop and produce the next ‘heme’?
– What novel processes are proving most successful in creating great tasting, clean-label alternative proteins?
– How has the science behind replicating the texture of meat developed?
– Beyond the burger: what new animal categories are ripe for disruption?
Victoria Robertson, Head of Food Innovation, KFC
Jean-Philippe Azoulay, Head of Peas & New Proteins Business Line, ROQUETTE
Anne Marie Butler, R&D Applications Manager, Europe, EDLONG CORPORATION
Sophie Attwood, Senior Behavioral Scientist, WORLD RESOURCES INSTITUTE
– How do you construct a robust supply chain that can handle the introduction of 100s of plant monocultures?
– What are the ideal partnerships needed to scale and distribute innovative plant-based products created by start-ups?
– What new systems and technology needs to be considered by restaurants to offer these products?
– As demand for plant-based proteins grow, how can we ensure that supply chains remain sustainable?
Björn Witte, Founder, BLUE HORIZON GROUP
Jesper Juul Andersen, Category Area Manager, IKEA FOOD SERVICES
Marcus Keitzer, Alternative Proteins Board Member, PHW GROUP
David Wagstaff, Executive Director – Europe, JUST
Willem van Weede, CEO, VIVERA FOOD GROUP
October 17 Afternoon
Niccolo Manzoni, Founding Partner, FIVE SEASONS VENTURES
– With major food brands and retailers utilising blockchain technology, what have been the principal benefits and hurdles experienced to date?
– How helpful has blockchain been in identifying contaminated products and, in turn, reducing the fallout?
– In practice, what percentage of consumers is using it to make more informed decisions about sustainably sourced food?
Dermot O’Gorman, CEO, WWF AUSTRALIA
Emmanuel Delerm, Directeur Organisation & Méthodes, CARREFOUR
Luke Halsey, Investment Director, AIIM PARTNERS
Matus Maar, Managing Partner Ventures & Co-Founder, TALIS CAPITAL
Alastair Orchard, VP for Digital Enterprise, SIEMENS
– How can retailers exploit the vast amounts of data they collect into valuable opportunities?
– How do we envisage customer interaction over the next decade?
– How much investment is actually going back into transforming physical retail spaces?
– What technology is proving to be most successful to understand, and meet, customer expectations?
– How is AI changing the retail landscape, in terms of customer interaction, retail strategy and supply chain innovation?
Christina Senn-Jakobsen, Vertical Lead Food & Retail Tech, KICKSTART ACCELERATOR
Barney Wragg, CEO, KARAKURI
Fabio Ziemssen, Food Innovation Director, NX-FOOD (METRO AG)
Toussaint Wattinne, Director, General Manager, UBER EATS UK & IRELAND
One of the most interactive sessions of the programme. The roundtable discussion groups are hosted by an industry expert and offer you a valuable opportunity to network, brainstorm solutions and share ideas with your peers on similar topics and issues.
Day Two — October 18 Morning
– How are organisations responding to changes in consumption occasions?
– What will a ‘normal’ diet look like in 10 years’ time?
– Who is leading the way in innovative, new snacking technology?
– How are start-ups approaching this market, and what can food brands learn from them?
– How are retailers setting up to work with brands, big or small, and test concepts more efficiently?
Victoria Spadaro-Grant, CTO, BARILLA and CEO & President, BLU1877
Milena Lazarevska, Head of Future Brands & Investing, SAINSBURY’S
Geoff Bryant, VP R&D, QUORN FOODS
Jonathan Webster, VP Global Growth Strategy, THE KELLOGG COMPANY
– How are we accelerating the adoption of personalised nutrition and moving towards a world where it is a fundamental part of health and diet?
– Which diagnostic technologies are best at identifying individual dietary requirements, and how is this information being translated into products and services?
– How can food retailers, restaurants and delivery services utilise personalised nutrition solutions to attract and retain customers?
– How are AI and machine learning being employed to deal with the big data derived from the diagnostic tools?
Arnold Bos, Senior Consultant, LUX RESEARCH
Rob Beudeker, Senior Investment Director, DSM VENTURING
Gil Blander, Founder & CEO, INSIDE TRACKER
Dmitry Alexeev, Head of Microbiome Research, ATLAS BIOMED
– Can probiotics help with improving mental health or preventing disease?
– What other alternative treatments are currently being studied? How close are we to knowing if these are viable?
– What level of investment is required to speed up this research?
– How can large corporations help to encourage innovation in this field?
– Can altering the bacteria in patients’ guts change the course of their disease?
Stefan Catsicas, Former CTO, NESTLE, Founding Partner, SKYVIEWS LIFE SCIENCE
Isabelle De Cremoux, CEO, SEVENTURE PARTNERS
Martha Carlin, CEO, THE BIOCOLLECTIVE
Luke Halsey, Investment Director, AIIM PARTNERS
Day Two — October 18 Afternoon
– How has the science behind structuring cultured meat, fish and dairy developed?
– What are the latest innovations in texture, taste and new product development?
– How far away are we from achieving a similar cost to the production of their natural counterparts?
– How do you define ‘meat’? Is there a situation whereby we can create a level playing field or ‘fair’ competition through labelling?
– When will investors be ready to take the next step in financing cellular agriculture development?
Costa Yiannoulis, CIO, CPT CAPITAL
Peter Verstrate, COO, MOSA MEAT
Lou Cooperhouse, CEO & Founder, BLUENALU
John Carrigan, Chief Scientific Advisor, REBELBIO
– How do you create a compelling story when talking about future food-tech?
– How should food companies communicate with consumers, and the ecosystem, about new technology?
– How much information is ‘too much’?
– Is there a best practice for introducing future tech to consumers?
– What is the best method to allow innovators to not only thrive in the workplace, but also deliver results?
– How much control is necessary to achieve favourable results?
– When pursing innovative technologies, how does your management of risk differ to standard practices?
Amir Zaidman, VP Business Development, THE KITCHEN FOODTECH HUB
Gerardo Mazzeo, Global Innovation Director, NESTLE
Gil Horsky, Director of Innovation Snackfutures, MONDELEZ
Egon Barbosa, Innovation Marketing Director, THE COCA-COLA COMPANY
Neil Foster, Head of Strategic Partnerships, NURITAS
To conclude the summit, leading corporate and VC food-tech investors will review the most exciting ideas to emerge throughout the summit and answer the following questions:
– Looking back over the last two days, what are your takeaways? What are the avenues in food technology you most excited about?
– What conversations challenged your stance on a particular issue or idea? Were they successful?
– How can we ensure innovation continues to thrive in Europe and it doesn’t get left behind by a lack of investment ‘firepower’? What can we learn from other regions?
– Where do you see the biggest opportunities for market growth within the global food system over the next year? What will be the ‘hot topics’ next year’s Future Food-Tech summit will be exploring?
Kristen Weldon, Head of Food Innovation and Downstream Strategy, LOUIS DREYFUS
Aaron Rudberg, Managing Director, S2G VENTURES
Arama Kukutai, Managing Partner, FINISTERE VENTURES
Alastair Cooper, Senior Investment Director, ADM CAPITAL