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Registration and refreshments
Welcome address by Angelique Cachia, Head of Content, Fi Global
Open innovation: Reshaping the food systems of tomorrow
Session Moderator: Nard Clabbers, Senior Business Developer Personalized Nutrition and Health, TNO
Title: Get ready to sail the winds of disruption
Synopsis: Discover the trends that are changing the rules of the game, the challenges that companies are facing in their endeavour to adapt to innovation in the F&B environment.
Speaker: Albert Meige, CEO & Enchanteur, Presans
Title: Radical innovation in multinationals
Speaker: Manuela Borella, Danone Innovation Accelerator VP, Danone
Title: Collaborations with academic institutes: an important tool for innovation
Synopsis: Research collaborations with world renowned academic institutes can be a very useful tool for laying foundations for innovation. Such collaborations can be the drivers at various stages of innovation, when set up with a strategic plan. This presentation will highlight the critical role academic institutes can play for innovations within an industry setting.
Speaker: Dr Kavita Karnik, VP, Global Nutrition and Open Innovation, Tate and Lyle
Time: 10:50 - 11:20
Refreshments and networking
11.20 – 12.00 Meet the innovation game-changers
- Case study 1: Better Juice – Winner of the Most Innovative Technology or Service Supporting F&B Award at the Startup Innovation Challenge 2018.
Speaker: Eran Blachinsky, CEO, Better Juice
- Case study 2: TBC
- Case study 3: TBC
Panel discussion: Innovating the food system: how are companies embracing the faster pace of change in the food system? What’s working? What’s not? What’s next?
Chair: Nard Clabbers, Senior Business Developer Personalized Nutrition and Health, TNO
- Alberte Meige (Presans)
- Kavita Karnik (Tate and Lyle)
- Manuela Borella (Danone)
- Maarten Ooms (Rabobank)
13:00 – 14:00
Lunch and networking
Session Moderator: TBC
Speaker: René Floris, Division Manager Food, NIZO
Title: CRISPR-cas: The capacity of modern-day plant breeders to improve the nutritional quality of crops
Synopsis: Progress in science and technology has provided plant researchers and breeders with an ever-increasing capacity to handle the genetic material of plants. Some of the latest advances include tools for gene editing, such as CRISPR-Cas, which allows the introduction of mutations is exact locations of the genome. This gives breeders a high capacity for trait management. Coupled with increasing knowledge of biochemical pathways in the cells, this is now being applied to develop seeds, fruits and tubers with increased levels of micronutrients, cereals with lower levels of gluten, vegetable oils with healthier fatty acid profiles, and much more.
Speaker: Dennis Eriksson, Researcher, Swedish University of Agriculture Sciences
Afternoon refreshments and networking
Title: Food innovation begins with breakfast
Synopsis: Introducing JUST Egg, the story of delivering the first plant-based scrambled eggs to many restaurants across the USA and the company’s work on cultured chicken meat.
Speaker: Udi Lazimy, Global Sourcing and Sustainability Director, JUST
Session Moderator: Anne Mullen, Chief Editor for Nature Food
Title: Sustainability from farm to fork: the business case for the sustainable manufacturing of innovative products
Synopsis: Satisfied Snacks has recently completed a new manufacturing facility running on 100% on-site generated renewable energy and has introduced plastic-free packaging. Traditionally such sustainability initiatives come with higher costs. We’ll explore the potential financial benefits and the consumer value proposition linking sustainability to sales.
Speaker: Heather Daniell, Founder, Satisfied Snacks
Title: Towards sustainable ingredients for meat analogue applications
Synopsis: Plant-based meat alternatives are increasing in popularity. However, modern consumers demand a wider range of protein sources as alternatives for soy proteins and gluten. In this presentation, an update on technological requirements for novel protein sources will be given. A range of novel protein sources, from legumes to leaves will be discussed and the challenges will be explained related to protein extraction and purification. At the end, it will be outlined how those novel proteins sources could be applied in a new technology for making ‘real meat’ texture.
Speaker: Prof. Atze Jan Van der Goot, Professor Sustainable Protein Technology, Wageningen University
Title: In search of a circular economy: novel protein sources for tackling food system challenges
Synopsis: Food systems are at the heart of at least 12 of the 17 Sustainable Development Goals. Here we present a first global scale analysis quantifying the status of national food system. Based on these findings, certain hot spots such as meat consumption can be linked to novel protein sources as potential contribution for better sustainability performance. A state of the art and current projects on novel protein sources at ETH will be presented with a critical discussion on future prospects and challenges.
Speaker: Prof. Dr Alexandre Mathys, Assistant Professor in Sustainable Food Processing, ETH Zurich
Afternoon refreshments and networking
Title: Future perspective on circularity in Food: upcycling waste streams
Synopsis: In the transition to a more sustainable food system minimizing losses and waste in additional to optimally use food resources will ensure better food for more people. Solution routes include: circular by design processes to valorize surplus and side streams, to upcycle waste streams into functional ingredients (with a special focus on proteins) and future food processing systems that are more sustainable, flexible, modular and even mobile.
Speaker: Sanne Stroosnijder, Business Development Manager - Programme Manager Sustainable Food Chains, Wageningen Food & Biobased Research
Synopsis: Will food system innovation, the efforts to make ensure sustainable development and the introduction of new food technologies come in time to feed the growing world population? Would it make a significant difference, if:
- We adopt a plant-based diet?
- We embrace lab-grown meat?
- We use new technologies to improve plant and animal species?
Chair: Kevin Camphuis, Co-Founder, Shakeup Factory