Jennie Moss, Founder & Managing Director, RETHINK EVENTS, UK
October 17 Morning
Jean-Christophe Flatin, President, Innovation, Science, Technology & Mars Edge, MARS, USA
– What solutions are available to reduce, or replace, sugar in beverages and foods without losing taste or texture?
– 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?
– 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?
Nick Rosa, Founder & Managing Director, CULTIVIAN SANDBOX VENTURES, USA
Hanne Søndergaard, CMO, EVP of Marketing, Innovation, Communication & Sustainability, ARLA FOODS, DENMARK
Jochen Heininger, Vice President Marketing & Product Mgmt, ADM, GERMANY
Erica Sheward, VP Business Development, LEATHERHEAD FOOD RESEARCH, UK
Ellen de Brabander, SVP R&D, PEPSICO, USA
– 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?
Christine M’rini Puel, VP Research & Innovation for Advanced Medical Nutrition, DANONE, THE NETHERLANDS
Rupy Aujla, Founder of The Doctor’s Kitchen, NHS GP, UK
– 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?
Matus Maar, Managing Partner Ventures & Co-Founder, TALIS CAPITAL, UK
Victoria Robertson, Head of Food Innovation, KFC, UK
Jean-Philippe Azoulay, Head of Peas & New Proteins Business Line, ROQUETTE, FRANCE
Anne Marie Butler, R&D Applications Manager, Europe, EDLONG CORPORATION, USA
Robert Woodall, CEO, THE MEATLESS FARM CO., UK
With overconsumption of ruminant meat a leading contributor to climate change, new and innovative approaches to changing consumers’ dietary choices are needed. Here, we outline the findings from emerging online and field research describing the role that language can play in boosting consumer demand for plant-based foods and how food service providers can apply to these findings to their own contexts to reduce the environmental impacts of the food that they sell.
Sophie Attwood, Senior Behavioral Scientist, WORLD RESOURCES INSTITUTE, UK
– 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, SWITZERLAND
Jesper Juul Andersen, Category Area Manager, IKEA FOOD, SWEDEN
Marcus Keitzer, Alternative Proteins Board Member, PHW GROUP, GERMANY
David Wagstaff, Executive Director – Europe, JUST, UK
Ciaran Hickey, Director of Culinary EMEA, HILTON GROUP, UK
October 17 Afternoon
Niccolo Manzoni, Founding Partner, FIVE SEASONS VENTURES, FRANCE
– 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, AUSTRALIA
Emmanuel Delerm, Directeur Organisation & Méthodes, CARREFOUR, FRANCE
Luke Halsey, Investment Director, AIIM PARTNERS, UK
Matus Maar, Managing Partner Ventures & Co-Founder, TALIS CAPITAL, UK
Although mass customisation, which utilizes modularisation to simultaneously increase product variety and maintain mass production (MP) efficiency, has become a trend in recent times, there are some limitations. To overcome the gaps between mass customisation and mass personalisation in food and beverage industry, there is a framework for mass personalisation production based on digitisation. Direct customer input to design will enable companies to increasingly produce customised products with shorter cycle-times and lower costs than those associated with standardisation and production efficiency. The manufacturing company and the customer will share in the new value created.
Alastair Orchard, VP for Digital Enterprise, SIEMENS DIGITAL INDUSTRIES, ITALY
– 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, SWITZERLAND
Barney Wragg, CEO, KARAKURI, UK
Fabio Ziemssen, Food Innovation Director, NX-FOOD (METRO AG), GERMANY
Leah Raber, Head of International Business Management, UBER EATS, THE NETHERLANDS
Archie Mason, Director, TRUE, UK
Tom Peters, Global Director of Health & Special Projects, DELIVEROO, UK
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.
- 1. Accelerating Scale: How can start-ups identify the right type of finance, and partnership, to successfully grow their business? – Host: Daniel Eichner, Partner, SOSV
- 2. Corporate Innovation: What are the best models to achieve value-driven innovation in big organisations? – Host: José Luis Cabañero, Managing Director, EATABLE ADVENTURES
- 3. Open Innovation: How can you leverage open innovation to collaborate with external partners for maximum impact? – Host: Imran Afzal, Senior R&D Manager, PepsiCo Technology Ventures, External Innovation, PEPSICO
- 4. Food as Medicine: What are the latest scientific and technological advancements in medical nutrition? Where are the biggest opportunities for disruption? – Host: Christine M’Rini Puel, VP Research & Innovation of Advanced Medical Nutrition, DANONE
- 5. Ingredient Innovation: What novel ingredients and technologies are food brands utilising to cater for the demand in natural products? – Host: Nick Rosa, Managing Partner, CULTIVIAN SANDBOX VENTURES
- 6. Clean Meat: Commercialisation of Cell-Based Meat, Poultry and Seafood: Partnerships for Success – Host: Lou Cooperhouse, Founder & CEO, BLUENALU
- 7. Alternative Proteins: How are leading food companies responding to the alternative protein boom? – Host: Rosie Wardle, Investment Associate, CPT CAPITAL
- 8. Food Trends: How to identify exceptional challenger brands – Host: Kirsty Macdonald, Investment Manager, JAM JAR INVESTMENTS
- 9. Circular Economy & Packaging Waste: What are the business opportunities associated with waste reduction? – Host: Laure Cucuron, General Manager, TERRACYCLE EUROPE
- 10. Future Food-Tech: What are the breakthrough technologies that will have the biggest impact on the future of food? – Host: Kevin Camphuis, Co-Founder, SHAKEUP FACTORY
- 11. Funding Innovation: In an age of disruption, how are big organisations optimising their NPD spend? – Host: Ashley Pollock, Assistant Manager, Innovation Incentives, AYMING
- 12. Food Delivery: What partnerships are food delivery companies looking for in order to meet customer expectations, and differentiate their offering? – Host: Leah Raber, Head of Business Development EMEA, UBER EATS
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, ITALY
Milena Lazarevska, Head of Future Brands & Investing, SAINSBURY’S, UK
Geoff Bryant, VP R&D, QUORN FOODS, UK
Gil Horsky, Director of Innovation SnackFutures, MONDELEZ INTERNATIONAL, USA
Jonathan Webster, VP Global Growth Strategy, THE KELLOGG COMPANY, UK
– 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, THE NETHERLANDS
Rob Beudeker, Senior Investment Director, DSM VENTURING, THE NETHERLANDS
Gil Blander, Founder & CEO, INSIDETRACKER, USA
Dmitry Alexeev, Head of Microbiome Research, ATLAS BIOMED, UK
Juha Villanen, Business Development Manager EMEA, GARMIN HEALTH, GERMANY
– 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, SWITZERLAND
Isabelle De Cremoux, CEO, SEVENTURE PARTNERS, FRANCE
Martha Carlin, CEO, THE BIOCOLLECTIVE, USA
Philip Strandwitz, Co-Founder & CEO, HOLOBIOME, USA
Luke Halsey, Investment Director, AIIM PARTNERS, UK
Olaf Gruess, Technology Manager & Global Connector, GENERAL MILLS, USA
Sofia Hmich, Founder, FUTURE POSITIVE CAPITAL, UK
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, Investment Director, CPT CAPITAL, UK
Peter Verstrate, COO, MOSA MEAT, THE NETHERLANDS
Lou Cooperhouse, CEO & Founder, BLUENALU, USA
John Carrigan, Chief Scientific Advisor, REBELBIO, UK
Ido Savir, CEO, SUPERMEAT, ISRAEL
– 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, ISRAEL
Gerardo Mazzeo, Global Innovation Director, NESTLE, SWITZERLAND
Egon Barbosa, EMEA Innovation Marketing Director, THE COCA-COLA COMPANY, BELGIUM
Neil Foster, Head of Strategic Partnerships, NURITAS, IRELAND
Andy Zynga, CEO, EIT FOOD, BELGIUM
Monika Lessl, VP, Head of Corporate Innovation and R&D, BAYER AG, GERMANY
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?
Arama Kukutai, Managing Partner, FINISTERE VENTURES, USA
Kristen Weldon, Head of Food Innovation and Downstream Strategy, LOUIS DREYFUS, USA
Aaron Rudberg, Managing Director, S2G VENTURES, USA
Alastair Cooper, Senior Investment Director, ADM CAPITAL, UK
Erich Sieber, Co-Founder & Managing Director, PEAKBRIDGE PARTNERS, UAE