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Stephan Groves
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E: stephan.groves@rethinkevents.com


Rethink Events Ltd, 2nd Floor, Intergen House, 65-67 Western Road, Hove BN3 2JQ, UK


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Day One — October 18 Morning

Welcome Remarks
How can Disruptive Distribution Models Play a Part in Delivering Better Food?

• How is technology and digitisation shaping the way we produce, distribute and deliver food? What trends are driving this change and what’s needed to take it to the next level?
• Is logistics-based innovation key to making convenient, fresh and nutritious food accessible to the mass market? How is online delivery and the direct-to-consumer model effectively closing the gap between production and the point of consumption?
• What’s needed in terms of supply chain innovation to successfully overcome the challenges of cold-chain, last mile delivery and food security in poorly served and remote locations?
• Do the economics stack up and can we make the margins work?
• New models shaking up the supply chain: How can e-commerce, direct-to-consumer and localised food production help specific sectors reach their consumers e.g. halal, frozen foods, medical nutrition?

Richard Reed, Partner, JAM JAR INVESTMENTS, United Kingdom
Tomer Niv, Food & Beverage Manager, Europe, Israel, Australia, WEWORK, UK

Investor Debate: Are we Moving Fast Enough and Committing Enough Capital to Truly Disrupt our Food System?

• What new food trends are investors and corporate venture arms watching closely? Where are the untapped market opportunities?
• What are the key drivers influencing where food-tech VCs invest their capital? What are the metrics of success?
• What’s missing from the sector? What un-invented technology could be the next big game-changer for the industry?
• With the amount of VC and corporate VC currently entering the food-tech space, shouldn’t we be seeing more innovation coming to market? What’s the hold-up?
• How can corporate and independent VCs better support start-ups to accelerate scale-up and commercialisation?
• What’s the “secret sauce” for collaboration between investors, start-ups and food brands to successfully bring true innovation to market?

Session Chair:
Maarten Goossens, Co-Founder & Principal, ANTERRA CAPITAL, Netherlands
Nadav Berger, Founder & Managing Director, PEAKBRIDGE PARTNERS, Israel
Niccolo Manzoni, Founding Partner, FIVE SEASONS VENTURES, UK
Anton Koehler, Managing Director, DOEHLER VENTURES, Germany
Tom Espiard, President, CAPAGRO, FRANCE
Sanjeev Krishnan, Managing Director, S2G VENTURES, USA

Networking Coffee Break
What Collaboration is Needed Between Diagnostics, Solutions and Delivery to Bring Personalised Nutrition to the Mass Market?

• What does the current personalised nutrition landscape look like? What advances have been made in understanding and merging the science of health and diet with diagnostics, analytics and data-driven devices? How can we make the feedback loop more efficient and accurate?
• The microbiome, digital health and wearables and DNA analysis – with potential game-changers still in their infancy, which method is further along and offering demonstrable results?
• Will the recently introduced EU data protection regulation act as a regulatory barrier for processing genetic data and making it mainstream?
• How are big brands looking to personalise nutrition and capitalise on this trend? What does the consumer want and how much are they willing to pay?
• What is needed to propel personalised nutrition to the mass market and accelerate its route to commercialisation?
• What role are subscription and direct-to-consumer models playing in delivering personalised nutrition to the masses?

Session Chair:
Nard Clabbers, Senior Business Developer Personalised Nutrition & Health, TNO, Netherlands
Isabelle de Cremoux, CEO & Managing Partner, SEVENTURE PARTNERS, France
Gil Blander, Founder and Chief Scientific Officer, SEGTERRA (INSIDETRACKER), USA
Rob Beudeker, Senior Investment Manager, DSM VENTURING, Netherlands

How Can we Translate our Growing Understanding of the Human Microbiome into Actionable, Affordable, Health and Nutrition Solutions for Those Who Need it Most?


Networking Lunch Break

Day One — October 18 Afternoon

Finding a Path Towards Food Design of the Future

Anouchah Sanei, Vice President of Global Science & Technology, CAMPBELL SOUP COMPANY, USA

Open Innovation: Is it the Answer? New Models to Accelerate Technology Scale-Up in Food

• What are the greatest problems facing the food industry today? What challenges are the top food and beverage companies successfully solving?
• How are big brands investing in R&D to meet these challenges and bridge the gap through open innovation?
• How can start-ups benefit from open innovation? To what extent is this approach making innovation more efficient and helping to accelerate the speed of technologies to market?
• What are the critical factors for a successful collaboration and how do big brands identify potential start-ups as partners? Where are the opportunities to collaborate with the food giants?

Gerardo Mazzeo, Global Innovation Director, NESTLE, Switzerland
Aldo Uva, Chief Open Innovation Officer & COO, FERRERO, Luxembourg
Victoria Spadaro, CTO, BARILLA, and CEO & President, BLU1877, Italy
Damien Jourdan, Open Innovation Manager, DANONE, France

Technology Showcase Sessions: Early Stage Companies Pitch Their Innovation Solutions in 7 minutes

Ilan Samish, Founder & CEO, AMAI PROTEINS, Israel
Nina Waldhauer, Domain Builder Fight Food Waste, MAERSK GROWTH, Denmark
Peter Kruger, Managing Director, STARTUPBOOTCAMP, Italy

Networking Coffee Break
Meeting Growing Consumer Expectations through Next-Generation Products

• With the increasing consumer demand for nutritious, transparent and sustainable foods, how can biotechnology accelerate solutions and deliver on these attributes?
• Where are we seeing greatest innovation with gene-editing techniques in altering flavours, improving shelf life and enhancing the nutritional value of foods?
• If the trend is towards tailored and more personalised foods, are consumers willing to accept the technology element of gene-editing? What do food brands and retailers need to see from gene-editing to make it a viable option for consumer products in the shopping aisle?
• We are only on the cusp of what genetic-engineering could mean for the industry – moving beyond crops, who’s successfully making strides with foods that haven’t been traditionally modified?

Session Chair:
Howard Shapiro, Chief Agricultural Officer, MARS, USA
Jason Kakoyiannis, Business Development, GINKGO BIOWORKS, USA
Anat Binur, Co-Founder and CEO, UKKO, USA
Haven Baker, Chief Business Officer, Pairwise, USA
Brian Loeb, Senior Associate, Corporate Investments, CONTINENTAL GRAIN, USA

Nutrition & Health: Innovating to Enhance Performance, Flavour and Texture

• Is it possible to restore clean labelling without compromising on flavour, texture or appearance? What are the technical challenges to such an approach?
• How far have we come with enhancing flavour profiles along with the health and wellness content of food?
• How is the food sector innovating to reformulate their foods that reduce sugar in line with consumer and regulatory demands? Will the sugar tax in the UK be the catalyst for change?
• To what extent are big brands and retailers rethinking their strategies to include functional ingredients that deliver advanced nutrition and health benefits to consumers?
• Is the demand for high performance, functional foods in conflict with growing demand for natural/clean label products? How are the leading innovators striving to achieve a balance?
• What role can technology play in making nutritious food solutions affordable and accessible to all?

Session Chair:
Nigel Hughes, Senior Vice President, Global Research, Quality, Nutrition and Technology, KELLOGG COMPANY, USA
Anne-Marie Butler, Applications Manager, THE EDLONG CORPORATION, Ireland
Gil Horsky, Global Director Innovation, MONDELEZ INTERNATIONAL, Israel

Medical Nutrition: Developing Foods for Disease Prevention and Management

• How are R&D teams and start-ups approaching medical nutrition? What’s the latest innovation in developing foods that target disease and illness and positively impact on disease management?
• What composition and labelling factors do we need to consider and how can we successfully navigate the regulatory environment?
• Which demographics are best placed to benefit from advances in the intersection of food and medical nutrition?
• Is the demand for high performance, fortified and functional foods in conflict with growing demand for natural, organic products? How are the leading innovators achieving a balance?

Day Two — October 19 Morning

The Role of Food-Tech in Bringing Affordable Nutrition to Emerging Markets

Kamel Chida, Deputy Director, Private Sector Partnership Development for Nutrition, BILL AND MELINDA GATES FOUNDATION, USA

Opportunities and Challenges for Investing Locally in a Global World

With eating habits, tastes and dietary requirements varying greatly across countries and regions, it’s clear that there’s no one-size-fits all approach. Investors and incubators share their insight into new achieving success in international markets with regional tastes:
• What markets currently offer the greatest potential for innovative food products and why?
• How do global ambitions impact on a start-up’s go-to-market strategy?
• Do we need to have teams on the ground in target countries?
• How can we mobilise investment and capital in the markets that need it most?
• How are accelerators and incubators successfully supporting companies looking to enter new markets?

Session Chair:
Jonathan Berger, CEO, THE KITCHEN, Israel
Matilda Ho, Managing Director, BITS X BITES, China
Eric Melloul, Executive Director, VERLINVEST, Belgium

Technology Showcase Sessions: Early Stage Companies Pitch Their Innovation Solutions in 7 minutes

David Kannar, Chairman & Chief Science Officer, NUTRITION INNOVATION, Singapore / USA
Richardos Lebbos, Co-Founder, STARTCHY, Lebanon
Archie Mason, Head of Business Development, JOHN LEWIS PARTNERSHIP (WAITROSE & JOHN LEWIS), UK
Nina Waldhauer, Domain Builder Fight Food Waste, MAERSK GROWTH, Denmark
Peter Kruger, Managing Director, STARTUPBOOTCAMP, Italy

Networking Coffee Break

Day Two — October 19 Afternoon

Circular Economy: Innovative Approaches to Tackling Food Loss and Reduce Waste

• How are big brands innovating to maximise the value from food and reduce loss?
• How is technology addressing the issue from managing waste and traceability within the supply chain to shelf-life optimisation in-store? What areas are being overlooked?
• Where are we seeing case studies of success in reusing damaged products and utilising by-products for processing?
• What is the role of data analytics and digital solutions in helping pinpoint inefficiencies and optimise food quality and safety?
• What kind of investment are we seeing in this space? Is it sufficient to adequately eliminate food waste in the long-term? Who else does the sector need to engage?
Session Chair:
Liz Goodwin, Senior Fellow & Director, Food Loss and Waste, WORLD RESOURCES INSTITUTE, UK
Mark Little, Head of Food Waste Reduction, TESCO, UK
Ben Biron, Co-Founder & COO, WASTELESS, Israel

Blockchain: How Can we Harness the Power of Blockchain to Improve Traceability and Reduce Waste in the Food Supply Chain?
Networking Lunch Break
Meeting Consumer Demand for Plant-Based Proteins: New Ingredients and Formulations

• What’s driving food brands and retailers to diversify their product lines and how are they creatively tapping into the shift to plant-based?
• What formulation and sensory challenges do meat-free substitutes present in terms of taste, texture and nutrition? What innovation and advancements are we seeing in this space?
• What innovations are we seeing with algae and fungi-based proteins? How can technology help maximise yield and address constraints around supply?
• What countries and markets offer most promising growth and uptake? How can we scale up production to meet demand?

Session Chair:
Michael Pellman Rowland, Partner, ALPENROSE WEALTH MANAGEMENT, Switzerland
Rosie Wardle, Programme Director, JEREMY COLLER FOUNDATION, and Head of Investor Engagements, FAIRR, UK
Fabio Ziemssen, Director Food Innovation, NX FOOD (METRO AG), Germany
Victoria Robertson, Head of Food Innovation, KFC, UK

Are We Reaching the Tipping Point for Commercialisation of Cellular Agriculture?

• What’s needed to bring clean meat and proteins to the next level?
• What will be the tipping point? How can we overcome the challenges of commercial scale production and customer perception?
• As the industry matures, will this open up new opportunities for providers and suppliers? What’s the potential for adjacent and cross-over industries?
• What new technology advancements are we seeing in the production and manufacturing processes that will enable the cost-efficient production of fat and muscle cells?

Session Chair:
Bruce Friedrich, Co-Founder & Executive Director, THE GOOD FOOD INSTITUTE, USA
Peter Verstrate, CEO, MOSAMEAT, Netherlands
Rodrigo Mallo Leiva, Programme Director, REBELBIO, UK

Closing Remarks and Close of Summit

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