October 18 Morning
- 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?
Christina Senn-Jakobsen, Vertical Lead Food & Retail Tech, KICKSTART ACCELERATOR, Switzerland
Richard Reed, Partner, JAM JAR INVESTMENTS, United Kingdom
Adam Zbar, CEO, SUN BASKET, USA
Tomer Niv, Food & Beverage Manager, Europe, Israel, Australia, WEWORK, UK
Hugh Mowat, Head of Technical – Safety, Quality and Trading Standards, MORRISONS SUPERMARKETS, UK
- 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?
Maarten Goossens, Co-Founder & Principal, ANTERRA CAPITAL, Netherlands
Nadav Berger, Founder & Managing Director, PEAKBRIDGE PARTNERS, Israel
Niccolo Manzoni, Founding Partner, FIVE SEASONS VENTURES, France
Anton Koehler, Managing Director, DOEHLER VENTURES, Germany
Tom Espiard, President, CAPAGRO, FRANCE
Sanjeev Krishnan, Managing Director, S2G VENTURES, USA
- 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?
Nard Clabbers, Senior Business Developer Personalised Nutrition & Health, TNO, Netherlands
Gil Blander, Founder and Chief Scientific Officer, SEGTERRA (INSIDETRACKER), USA
Rob Beudeker, Senior Investment Manager, DSM VENTURING, Netherlands
Daniel Ramón, R&D Director, BIOPOLIS S.L. / ADM, Spain
Iain Wilcock, Investment Advisor, SEVENTURE PARTNERS, UK
Orli Kadoch, Vice President of Business Development, UBIOME, USA
One of the most interactive sessions of the programme! Delegates choose their preferred topic from the list below, then join the numbered table in the main auditorium. Hosted by an industry leader, it’s a valuable opportunity to share ideas, ask questions and network with other delegates focused on the same issue.
- 1. Solving the Food Loss Problem: What innovations and solutions are needed? How big is the market opportunity and which main obstacles need to be overcome? – Host: Nina Waldhauer, Domain Builder Fight Food Waste, MAERSK GROWTH
- 2. Health & Food: How are food companies enhancing the wellness profile of food and bringing healthier snacks to the market? – Host: Nigel Hughes, SVP Global Research and Development, KELLOGG COMPANY
- 3. Food-Tech Bubble: Are we facing an oversupply of capital when some food startups are struggling to generate revenue? How can we better protect our food-tech entrepreneurs? – Host: Niccolo Manzoni, Founding Partner, FIVE SEASONS VENTRURES
- 4. Plant-Based & Clean Meat: Obstacles ahead – How can we overcome the next set of challenges and propel these meat innovations to the next level? – Host: Bruce Friedrich, Co-Founder and Executive Director, THE GOOD FOOD INSTITUTE
- 5. Impact Investment: What makes an attractive investment opportunity for an impact VC and how does it differ from traditional VC? – Host: Aymeric Jung, Managing Partner, QUADIA IMPACT
- 6. Digitisation: What key factors are driving the application of big data, AI and digital transformation in food? – Host: Dan Phillips, Managing Director, SANDBOX INDUSTRIES & CULTIVIAN SANDBOX VENTURES
- 7. Retailer of the Future: How is technology changing the way retailers operate and how are new innovations influencing consumer demand for new products? – Host: Fabio Ziemssen, Director Food Innovation, NX-FOOD, METRO AG
- 8. Alternative Proteins: How can the sector successfully solve the challenge of scale? Are non-traditional sources such as algae, seaweed and insects gaining traction? – Host: Rosie Wardle, Programme Director, JEREMY COLLER FOUNDATION and Head of Investor Engagements, FAIRR
- 9. Food Mega Trends: What consumer and food trends are leading CPG and food brands watching closely? How are they responding to these?
– Host: Victoria Spadaro Grant, CTO, BARILLA, and CEO & President, BLU1877
- 10. Disruptive Technology: What’s tipped to be the next area of tech innovation for 2019 and beyond? Where do we need to see new thinking and innovation?
– Host: Brian Loeb, Investor, CONTINENTAL GRAIN
- 11. Open Innovation: What collaborative models work most effectively and what does a successful partnership look like for both the corporate and the startup?
– Host: Damien Jourdan, Open Innovation Manager, DANONE
- 12. Ingredient Innovation: How are food brands diversifying their product portfolios and what novel ingredients and technologies are in demand?
– Host: Tim Ingmire, Senior R&D Director, PEPSICO
October 18 Afternoon
Anouchah Sanei, Vice President of Global Science & Technology, CAMPBELL SOUP COMPANY, USA
- 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?
Kevin Camphuis, Co-Founder, SHAKEUP FACTORY, France
Gerardo Mazzeo, Global Innovation Director, NESTLE, Switzerland
Aldo Uva, Chief Open Innovation Officer & COO, FERRERO, Luxembourg
Victoria Spadaro Grant, CTO, BARILLA, and CEO & President, BLU1877, Italy
Damien Jourdan, Open Innovation Manager, DANONE, France
Yu Shi, Senior Director, Global Research & ETA, THE COCA-COLA COMPANY, USA
Xun Wang, CEO, TRITON ALGAE INNOVATION, USA
Daniel Protz, Founder & CEO, FLAVORWIKI, SWITZERLAND
Ilan Samish, Founder & CEO, AMAI PROTEINS, Israel
Richardos Lebbos, Co-Founder, STARTCHY, Lebanon
Nina Waldhauer, Domain Builder Fight Food Waste, MAERSK GROWTH, Denmark
Peter Kruger, Managing Director, STARTUPBOOTCAMP, Italy
Adam Lyle, Executive Chairman, PADANG & CO, Singapore
- 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?
Howard-Yana Shapiro, Chief Agricultural Officer, MARS, USA
Yanay Ofran, Co-Founder & Chairman, UKKO, USA
Haven Baker, Chief Business Officer, PAIRWISE, USA
Brian Loeb, Investor, CONTINENTAL GRAIN, USA
- What’s the latest innovation in developing foods and ingredients that target disease and illness and positively impact on disease management?
- How have health needs evolved over the years, what challenges do we need to overcome, and what does the future hold?
- Which demographics are best placed to benefit from advances in the intersection of food, nutrition and health?
Adrian Daniel, Head R&D and Scientific Affairs and Global Head of Science Innovation, ABBOTT NUTRITION, UK
- 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?
Dan Phillips, Managing Director, SANDBOX INDUSTRIES & CULTIVIAN SANDBOX VENTURES, USA
Nigel Hughes, Senior Vice President, Global Research, Quality, Nutrition and Technology, KELLOGG COMPANY, USA
Alan Hahn, CEO, MYCOTECHNOLOGY, USA
Anne-Marie Butler, Applications Manager, THE EDLONG CORPORATION, Ireland
Gil Horsky, Global Director Innovation, MONDELEZ INTERNATIONAL, Israel
Andrew Thomas, Vice President of Brand Marketing, SOYLENT, USA
Day Two — October 19 Morning
Kamel Chida, Deputy Director, Private Sector Partnership Development for Nutrition, BILL AND MELINDA GATES FOUNDATION, USA
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?
Jonathan Berger, CEO, THE KITCHEN, Israel
Matilda Ho, Managing Director, BITS X BITES, China
Roberta Benedetti del Rio, Director, GENERATION INVESTMENT MANAGEMENT, UK
Roger Lienhard, Founder & Chairman, BLUE HORIZON, Switzerland
Jeremy Warren, CEO, ASTRONA BIOTECHNOLOGIES, USA
Ola Strand, CEO, BLUWRAP, Canada
Franck Pradier, Managing Partner, ALKINNOV, France
David Kannar, Chairman & Chief Science Officer, NUTRITION INNOVATION, Singapore / USA
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
- 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?
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
Merete Faergemand, Director of Incubation Applied R&T, NOVOZYMES, Denmark
Day Two — October 19 Afternoon
Ramesh Gopinath, Vice President, Blockchain Solutions & Research, IBM, USA
- 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?
Michael Pellman Rowland, Partner, Forbes (Contributor), 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
David Benzaquen, Founder & CEO, OCEAN HUGGER FOODS, USA
Pascal Leroy, Vice President Peas & New Proteins Line, ROQUETTE, France
- 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?
Bruce Friedrich, Co-Founder & Executive Director, THE GOOD FOOD INSTITUTE, USA
Lisa Feria, CEO, STRAY DOG CAPITAL, USA
Peter Verstrate, CEO, MOSAMEAT, Netherlands
Rodrigo Mallo Leiva, Programme Director, REBELBIO, UK
Alexander Hoffmann, Principal, New Businesses, M VENTURES, Netherlands