October 17 Morning

8:55
Welcome Remarks

Jennie Moss, Founder & Managing Director, RETHINK EVENTS

9:00
Keynote: Innovating and Collaborating to Transform Our Food System

Jean-Christophe Flatin, President, Innovation, Science, Technology & Mars Edge, MARS

9:15
Transforming Health Outcomes through Ingredient Innovation

– 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?

Session Chair: 
Nick Rosa, Founder & Managing Director, CULTIVIAN SANDBOX VENTURES
Speakers:
Hanne Sondergaard, CMO, EVP of Marketing, Innovation, Communication & Sustainability, ARLA FOODS
Jochen HeiningerVice President Marketing & Product Mgmt, ADM
Erica Sheward, VP Business Development, LEATHERHEAD FOOD RESEARCH

10:00
Fireside Chat: Opportunities at the Intersection of Food and Health

– 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?

Speakers:
Colleen Lindholz, President, KROGER HEALTH 
Christine M’rini Puel, VP Research & Innovation for Advanced Medical Nutrition, DANONE

10:30
Networking Coffee Break
11:00
Taste, Texture & Nutrition: Ushering in the Next Generation of Alternative Proteins

– 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?

Speakers:
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

11:45
How the Words We Use Influence the Foods We Eat

Speakers:
Sophie AttwoodSenior Behavioral Scientist, WORLD RESOURCES INSTITUTE

12:00
Constructing Robust Supply Chains to Offer the Plant-Based Products of Tomorrow

– 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?

Session Chair:
Björn Witte, Founder, BLUE HORIZON GROUP
Speakers:

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

12:45
Networking Lunch Break

October 17 Afternoon

13:45
Deep Dive: The State of European Food-Tech in 2019

Speaker:
Niccolo Manzoni, Founding Partner, FIVE SEASONS VENTURES

14:00
Blockchain in Action: Towards Traceability Across the Food Supply Chain

– 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?

Speakers:
Dermot O’Gorman, CEO, WWF AUSTRALIA 

Emmanuel DelermDirecteur Organisation & Méthodes, CARREFOUR

14:45
Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present Seven Minute Snapshots of their Solutions

Dragon Panel:
Luke Halsey, Investment Director, AIIM PARTNERS
Matus Maar, Managing Partner Ventures & Co-Founder, TALIS CAPITAL

15:30
Networking Coffee Break
16:00
Making More with Less: How Do You Drive Efficiency with Digitisation?

Speaker:
Alastair Orchard, VP for Digital Enterprise, SIEMENS

16:15
Crystal Ball Session: What Will Food Retail & Delivery Look Like in 2030?

– 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?

Session Chair:
Christina Senn-Jakobsen, Vertical Lead Food & Retail Tech, KICKSTART ACCELERATOR
Speakers:
Barney Wragg, CEO, KARAKURI
Fabio Ziemssen, Food Innovation Director, NX-FOOD (METRO AG)
Toussaint Wattinne, Director, General Manager, UBER EATS UK & IRELAND

17:00
Roundtable Discussion Groups

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.

17:45
Close of Summit and Networking Drinks Reception

Day Two — October 18 Morning

9:00
How Are Consumption Habits Changing Our Food System?

– 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?

Session Chair:
Victoria Spadaro-Grant, CTO, BARILLA and CEO & President, BLU1877
Speakers:
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

9:45
Personalised Nutrition: In Science and Adoption, Have We Reached a Tipping Point?

– 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?

Session Chair:
Arnold Bos, Senior Consultant, LUX RESEARCH
Speakers:

Rob Beudeker, Senior Investment Director, DSM VENTURING
Gil Blander, Founder & CEO, INSIDE TRACKER
Dmitry Alexeev, Head of Microbiome Research, ATLAS BIOMED

10:30
Networking Coffee Break
11:00
Our Gut Feeling: The Link Between Microbiome and the Brain

– 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?

Speakers:
Stefan Catsicas, Former CTO, NESTLE, Founding Partner, SKYVIEWS LIFE SCIENCE
Isabelle De Cremoux, CEOSEVENTURE PARTNERS
Martha Carlin, CEO, THE BIOCOLLECTIVE

11:45
Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present Seven Minute Snapshots of their Solutions

Dragon Panel:
Luke Halsey, Investment Director, AIIM PARTNERS

12:30
Networking Lunch Break

Day Two — October 18 Afternoon

13:30
Overcoming Obstacles to Scale Cellular Agriculture

– 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?

Session Chair:
Costa Yiannoulis, CIO, CPT CAPITAL
Speakers:
Peter Verstrate, COO, MOSA MEAT 
Lou Cooperhouse, CEO & Founder, BLUENALU 
John Carrigan, Chief Scientific Advisor, REBELBIO

14:15
Fireside Chat: Communicating the Value of Food-Tech to the Consumer

– 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?

14:45
New Models for Value-Driven Innovation in Big Corporates

– 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?
Session Chair:
Amir Zaidman, VP Business Development, THE KITCHEN FOODTECH HUB
Speakers:
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

15:30
Investor Debate: Mapping the Future of Food

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?

Speakers:
Kristen WeldonHead of Food Innovation and Downstream Strategy, LOUIS DREYFUS
Aaron RudbergManaging Director, S2G VENTURES
Arama KukutaiManaging Partner, FINISTERE VENTURES
Alastair Cooper, Senior Investment Director, ADM CAPITAL

16:15
Closing Remarks and Close of Summit