Mariëtte Abrahams is a nutrition business consultant, dietitian and founder of Mariette Abrahams Consulting & Associates. She currently helps companies in the digital health, biotechnology and the food industry to develop products that meet increasing consumer demand for personalised nutrition, both in Europe and abroad. She provides business consulting, strategy, communication and training services virtually. She has worked with several start-ups, agencies and a multinational food brand in the area of personalised nutrition. She is a media spokesperson, can be found speaking at national and international events and providing online education to healthcare professionals on this emerging trend.
Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005. Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations. He is now the Bakery Science Section Manager within the Baking and Cereal Processing Department at Campden BRI and joined the organisation in April 2016. Mike’s main responsibilities are around managing and proposing research for clients, as well as working on a number of projects in conjunction with Innovate UK, the government funding body. Most recently he led the development of own label products for a major high street health and wellness retailer, specialising in spotting new trends in functional foods, sports nutrition and free from foods. Mike’s areas of interest include process scale up, shelf life extensions and clean label NPD.
As the Global R&D and TS Leader Food & Nutrition within the business unit Dow Food, Pharma and Medical Roland is leading a global team of 19 scientists and technicians located in Europe and North America. He is enabling short and long term growth of the cellulosics food business by implementing and executing a pipeline of innovation, application development and customer projects in close collaboration with Marketing and Sales. Prior to being named in the current position he was developing new products across all cellulosic application segments while leading the team of the lab autoclaves. During this time he drove many projects as leader from ideation to launch. He has a broad technical expertise in the fields of capability development for chemical structure analysis and process-structure-property relationships and deveraging the use of this technology for New Product Development in all application areas. In addition, he was responsible for the innovation portfolio management for Dow Pharma and Food Solutions. Roland is a certified Six Sigma Black Belt and a member of German Chemical Society. He earned his PhD in Food Chemistry from the Technical University Braunschweig in Germany. Roland is author or coauthor of more than 17 peer reviewed publications and inventor on more than 30 patents. He joined Dow in 2007.
Kemal is food technology engineer with a focus on conventional and alternative food processing technologies. Since completion of his master course Food Science and Technology at BOKU in December 2011, Kemal engaged at the German Institute of Food Technologies as a Marie Curie ITN fellow on FP7 “HST FoodTrain” European project. In February 2017 he received a PhD in Bioscience engineering at the KU Leuven, Belgium. Since then he is appointed as a group leader of alternative technologies and a deputy manager of the research platform Advanced Research. Kemal's main research focus is on impact of alternative technologies on food quality, their possibilities for scale-up and industrial applications. He is an author of 9 publications, 2 patents, 3 book chapters and receiver of two awards
With over 20 years of nutrition and marketing experience, Jennifer Arthur leads Leatherhead Food Research’s Nutrition and Product Development teams providing integrated solutions for members and clients. A nutritionist and marketer by training, Jenny specialises in developing and implementing nutrition and health strategies for the food industry. Jenny has a broad range of industry expertise, working for a range of private sector companies before managing the Department of Health’s Nutrition programme. After completing the MSc in Public Health Nutrition, Jenny worked for Marks & Spencer as their Health and Wellbeing Marketer before becoming the Company Nutritionist. Immediately prior to joining Leatherhead Food Research in 2014, Jenny ran her own Marketing and Nutrition Consultancy developing health and nutrition strategies for a range of clients including retailers and food manufacturers.
Marc Arts, Founder and CEO of GreenFood50 at Wageningen Campus has over 27 years of global experience in Food and Agriculture. Before founding GreenFood50 in 2014, Marc fulfilled for leadership roles in global business management, innovation, marketing and sales, purchase and operations within Royal DSM.
Katy Askew is a business journalist who has written about the global food industry for more than a decade. She joined FoodNavigator as editor in 2017. Prior to this, she worked across various print and online publications. Katy’s areas of interest include market trends, sustainability issues and corporate development.
Vanessa Azevedo studied Chemical Engineering and has always worked in consumer-related areas. In 2009 Vanessa started her career in Dow Brazil as Customer Application Specialist to the Food Market responsible for technical support to customers and distributors in Latin America. She greatly contributed to the development of Dow’s Food Business in the region by leveraging existing technologies while developing local applications mainly in Beverages and Bakery segments. She played different technical and commercial roles in Latin America until 2014, when she moved to Dow France to become Food Marketing Manager for Europe, Middle East and Africa. In her current role she leads core field marketing activities such as New Product Launches, Campaigns planning and execution, Tradeshows organization, Development of Sales tools and Promotional Materials. She also drives the implementation of Innovation Projects in the region ensuring connection with target customers to deliver valuable solutions to the marketplace.
My goal is to bridge science and business objectives to translate innovative R&D into medical and nutritional technologies and improve people’s life
Mohammed Benghezal was awarded a PhD in Biochemistry in Fribourg (Switzerland). He gained international experience in management, biotechnology and clinics during the launch of the R&D of two biotech startups in infectious disease and immunology. He developed novel immunotherapies with the Gastroenterologist and Nobel Laureate in Medicine Prof Barry Marshall and held an Adjunct Associate Professor position at the University of Western Australia. In 2015, relocated back to Switzerland to take over the direction of the Swiss vitamin Institute in order to bring a novel strategic vision to vitamin research, nutrition and Public Health.
Dr. Birtic received her Ph.D. in seed biochemistry and molecular biology from Royal Botanic Gardens, Kew (UK) and the University of Sussex (UK) in 2006. After completion of her degree, she completed two post - doctoral fellowships on antioxidants in fruit, and in leaf at INRA (France) and at CEA (France), respectively. In 2013 Dr. Birtic joined Naturex and was appointed as Scientific Coordinator.
Joost Blankestijn is a business developer at TNO, a contract research organization in The Netherlands. Blankestijn is responsible for helping food companies with clean label and reformulation issues, natural anti-microbial preservation strategies and the development of multi-texture foods. From beginning of 2018 Blankestijn will continue his career as Program Manager at research institute Wageningen Food & Biobased Research. Together with 45 of his TNO colleagues, active in food research, he will move to the Wageningen.
Liz Bloyd is the Senior Account Manager at Anderson Partners. She works with clients such as Ardent Mills, Chiquita Brands, Land O’Lakes Global Dairy Ingredients and CSM Bakery Solutions on developing strategic marketing communications plans that utilize newer communication platforms such as content marketing and B2B social media. Liz also oversees trade media public relations for Anderson Partners Food Ingredient Marketing clients and attends key industry trade shows. She is an active member of the Institute of Food Technologists (IFT) and an editor for the IFT Marketing and Management Division’s content newsletter.
Marjan de Bock-Smit is the founder and owner of Supply Chain Information Management (SIM), a company that supports its clients with mapping and visualizing supply chains with validated data so that they have a reliable understanding of the sustainability risks related to their products. It is the mission of SIM to deliver their clients data they can trust, report and act on.
Marjan worked her whole life in the compliance and risk management. She was active with the implementation of HACCP and Hygiene systems in all sectors of the Food Industry as the founder and CEO of Dutch consultancy agency Precon with 25 food technologists. She was also the founder and CEO of ISACert: an international operating CB (300 auditors) with a specialization on retail driven schemes like BRC, IFS and GlobalGap.
What does SIM do?
It is the mission of SIM to deliver their clients data they can trust, report and act on. SIM works closely with clients and their suppliers to know, real-time, where their products come from, under which conditions they are produced and where the ingredients or components of their products are sourced. SIM enables its clients to manage their supply chain risks in real-time and improve issues related to product safety, quality, social compliance and environmental risks. SIM’s clients are large companies like Ahold and Migros but also SME’s that source all over the world. SIM clients want to make a difference in their supply chain but keep the focus on cost effective buying and flexible sourcing.
Dr Thorsten obtained PhD in Economics in 2005. He worked as Senior Consultant at Schlegel und Partner in Department of Chemicals and Technical Consumables and since 2016, he bacome a Director of Agribusiness and Resources Department at Schlegel und Partner.
Ellis Brouns holds a Master of Science for Food Microbiology and Food Chemistry from the University of Wageningen (The Netherlands). She has 17 years of experience in the marketing, working for several pharmaceutical and food companies. Ellis Brouns began her career at Byk NL in 1996. She joined Sucrea in 1997 as product manager and then Unifine Food & Bake Ingredients where she held several marketing positions up to 2012. Before joining Rousselot in 2015, she was Marketing manager for the Benelux at Dawn Foods.
Farid Chemat is a full Professor of Chemistry at Avignon University (France), Director of GREEN Extraction Team (alternative extraction techniques and solvents), and scientific coordinator of France Eco-Extraction dealing with dissemination of research and education on green extraction technologies. He received his PhD (1994) degree in process engineering from the Institut National Polytechnique de Toulouse - France. After periods of postdoctoral research work with Prolabo - Merck (1995 - 1997), he spent two years (1997 - 1999) as senior researcher at University of Wageningen (The Netherlands). In 1999, he moved to the University of La Réunion (France DOM) as assistant professor and since 2006 holds the position of Professor at the University of Avignon (France). His main research interests are focused on innovative and sustainable extraction techniques, protocols and solvents (especially microwave, ultrasound and bio-based solvents) for food, pharmaceutical, fine chemistry, biofuel and cosmetic applications. His research activity is documented by more than 150 scientific peer-reviewed papers, 10 books and 10 patents.
As a committed mountain bike racer, nutritionist and diabetic, Nard believes that measuring aspects of your health and using that information for personalized advice will be the future of food and health. At TNO, he has set up a large international research consortium together with Wageningen University that investigates technical and social innovations to enable personalized nutrition through consumer empowerment. This pre-competitive public private consortium is unique in combining different scientific expertise and using real world field labs.
Dr. Anne Louise Dannesboe Nielsen is heading the section for Food Process and Product Development at DTI in Denmark, as part of the Agrotech business unit. She has been with DTI since 2009 when he received her PhD degree for her thesis on development of microencapsulation systems. She has been involved in a wide variety of R&D projects on food and food ingredients with a special interest in discovering new sources of functional ingredients. Of these, especially functional proteins from insects has her interest and she and her team are diving into this topic in new R&D projects now.
Els de Hoog is a senior project manager flavour & texture at NIZO food research. She manages contract research projects for global food companies on texture related subjects leading multidisciplinary teams. Main focus areas of her expertise are: mouth feel, perception, emulsions, shelf life stability, and encapsulation. She studied chemistry on the Utrecht University and obtained a PhD in Colloid and Physical Chemistry in 2001. After her PhD she started working at NIZO food research holding various functions.
With over 15 years of experience in healthy marketing, and having worked in more than 20 countries from US to Kazakhstan, leading brand positioning and innovation projects for medical nutrition, food, beverage and ingredient clients, Aurore brings global perspective and practical expertise on how to unterstand customers’ health needs and develop better targeted brands, faster to market. She developed a passion for nutrition, health & wellness as Innovation Manager at Nestle, working on strategic initiatives to deliver the company’s Health & Wellness Ambition for the UK market. Aurore holds a Masters Degree in Food Science Management and Marketing from the leading global food institute Agro Paristech.
Dianne Delsing is a Senior Researcher Nutrition & Health in the Global Nutrition Development team of the dairy company FrieslandCampina. She works on the health benefit substantiation of ingredients for infant formula in the fields of allergy, immunity and digestion, with a special focus on oligosaccharides and protein for infant nutrition. Prior to joining FrieslandCampina in 2012, she worked several years in the food industry (Numico, currently part of Danone) and pharmaceutical industry (Organon, currently Merck) on preclinical research in the fields of cardiovascular disease, obesity, diabetes and immunology. Dianne holds a MSc degree in Biology (Wageningen University, 1997) and a PhD degree in Medical Science (Leiden University, 2002).
Dr. Emma Derbyshire, PhD, is a registered public health nutritionist and award-winning nutrition and health writer. She has a degree in Nutritional Biochemistry, PhD in human nutrition and experienced background in academia, research and advisory work. Dr Emma Derbyshire is an Independent Nutrition Consultant. She has written over 100 peer-reviewed publications and contributed to scientific documents for the public sector, journal and healthcare articles, books and textbooks. She is the founder of Nutritional Insight Limited, a consultancy to food and healthcare companies, government organisations, top publishing houses, PR communications and national newspapers.
Lex van Dijk is founder and CEO of BLUE-tec from the Netherlands. He has long-term experience in membrane technology and started up several companies in the past. At BLUE-tec the focus is on membrane contact processes, like Forward Osmosis and Ammonia Membrane Stripping. Lex van Dijk will talk about the backgrounds of Forward Osmosis technology and its applications in the food and beverage industry.
Julie is a process chemist with 20+ years’ experience in a wide range of sectors of the Food & Beverage industry with an in-depth knowledge of product and process development of dairy, bakery, oils, wine, juice, beer, functional ingredients, optical analytical chemistry and statistics (Anova and multivariate calibrations). Previous expertise involves co-ordinating projects from concept through to launch for major manufacturers like Kerry, Danone, PZ Cussons and alcoholic beverage manufacturers. Julie is passionate about assisting saving on manufacturing costs by converting batch production lines to continuous when developing novel at-line non-destructive optical analytical techniques.
With a first degree in languages at Nottingham University (UK), Dr Chris Downes moved to Brussels where he completed a Masters in European politics, an LLM in international law and a doctorate investigating the relationship between WTO rules and EU food law. Following six years of consultancy work on European food and nutrition policy, he joined ECCO – a Brussels-based independent consultancy specialised in EU food policy and association management – in 2005. Dr Chris Downes focuses within ECCO on international trade policy and trade law. He is Secretary-General for a European Trade Association in the food sector.
Guido studied brewery technology (graduated brew master) and is a technical management expert. After 20 years of experience in the food industry with a strong background in food safety and assessment, Guido has been serving the food industry in key roles at international service providers for more than 15 years. He joined Intertek in 2015 and obtained an additional qualification as Lead Auditor 9001. He has excellent interpersonal skills and the ability to manage and to communicate effectively with cross-functional team.s
Ms. Aintzane Esturo is Technical Manager and Head of Communications at SGF International (Germany) since 2014. Previously she was Secretary General of the European Quality Control System (Belgium) and Project Manager at the research institute AZTI-Tecnalia (Spain). She also worked for PepsiCo as Quality Manager (Spain). She has more than 25 years of expertise in the food industry and supply chain, dealing with food safety, quality, authenticity and sustainability. She collaborates with the European Commission as independent expert. She holds a BSc in Biology (Spain), an MSc in Food Technology (United Kingdom) and the Project Management Professional certification (USA).
Rob Evans is the R&D Director for Diana Food, a part of Symrise, located in Rennes, France. Rob leads the global R&D team which includes skillbases such as Biochemistry, Food Science and Technology, Analytical Chemistry, Process Engineering and Chefmanship. The R&D team develops solutions for Taste, Color, Health & Nutrition, Baby Food and Food Protection, leveraging competencies at every step of the value chain; from selecting or developing seed varieties, through product and process development to formulation and testing in Customer applications. Rob has been with Diana for almost seven years and previously he worked for 18 years within Unilever in various international positions in Europe, starting in process development and ending as Regional R&D Programme Director. During this time he gained experience in product segments such as Soups, Sauces, Condiments and hot Beverages and acquired skills and a passion for Innovation Management. Rob graduated from Leeds University in the United Kingdom in 1991 with a Masters Degree in Chemical Engineering and has been working in Food R&D for 25 years.
Aaron holds a Masters of Science from The University of Otago, New Zealand. Since joining Fonterra in 2004, Aaron has been responsible for management of nutritional innovation projects to enrich the understanding of the nutritional value of dairy proteins, especially whey protein.
With more than 15 years of experience in innovation management, Michel Flambeau is head of the R&D Centre for Application and of the Customer Technical Support team. Prior to joining Tereos he has been innovation director for a European ice cream business unit and held several functions as R&D manager in new product development and in technology on major chocolate and confectionery brands. He has developed a range of innovative products in chocolate confectionary and ice cream.
The Tereos R&D center develops new product and applications for innovative and improved foods, with a team of scientists and food technologists benefiting from the most up to data analytical and pilot technologies.
The positive effects of food, and food ingredients, on consumers fascinate Rene. Leading a group of experts in the fields of flavour & texture is an excellent way for Rene to be involved in relevant research and developments in these areas for our customers. Moreover, working together in teams with enthusiastic experts from NIZO and their customers is very inspiring. Rene obtained his PhD at the University of Amsterdam in the field of protein chemistry and enzymology. Applied protein technology is the field where his scientific passion lies, and with 10 patents and more than 50 peer - reviewed papers I am still active in this field.
Neil's first love is nutrition. He's provided nutritional support and guidance to Premiership Football teams, Premiership Rugby Union teams, Superleague Rugby league teams and even a Great British Heavy Weight Boxing Champion. He's also worked with a number of well known TV personalities. But when not doing that he's been helping the world's largest food manufacturers clean up their labels and launch innovative healthier foods. Neil's current area of fascination is the intersection of technology, food and genomics and how these will converge to provide truly personalised nutrition.
Aurélie Furiga, PharmD & PhD in biological and medical sciences (Microbiology), is Technology Manager for antimicrobial solutions of Pylote, a new player in the green mineral chemical industry. She is particularly in charge of the R&D projects development of the PYCLEARTM PRESERVATION technological solution. Before to join Pylote in 2016, Aurélie has conducted many research projects in the fields of chemical engineering and industrial microbiology in different public and private laboratories.
Josephine Garvey completed her BSc (Hons) degree in Nutritional Sciences/Nutrition & Dietetics (and hospital placement) in London. She went on to specialise in paediatric clinical nutrition and worked at various London hospitals for 10 years; with a special focus on childhood food allergies, neurological disorders, neonates & cancer. She was an invited lecturer for under and post-graduate courses including the MSc in Food Allergy, Southampton University, and Paediatric Nutrition at the Royal Free Hospital, Medical School, London. In 2000 she undertook her masters in Nutritional Medicine at Surrey University and thesis on Prebiotics in children with Idiopathic Constipation (supervised by Dr J. Brown, Surrey University and Prof. Glenn Gibson, Reading University). Jo then spent over 12 years working for the medical nutrition industry (Nutricia/Danone), where she was responsible for building the paediatric nutrition business within established and emerging markets. A major focus of her work was establishing partnerships with global experts, supporting nutrition education and training as well as building evidence platforms. Since July 2017 she is working as an independent paediatric nutrition consultant. She is also an affiliate with The University of Queensland where she is supporting a project on screening for children with Cerebral Palsy, and is an advisor for IIPAN (International Initiative for Pediatrics and Nutrition) - a project led by Columbia University (NY) developing educational platforms for children with cancers in LMIC. She has published various articles in her field of expertise, lectured at university level and has presented at national and international events on paediatric & infant nutrition/ nutrition support.
Bernd Göckener is a Research Associate and PhD Student at the Department of Environmental & Food Analysis, Fraunhofer Institute for Molecular Biology and Applied Ecology IME in Schmallenberg since 2016. He is currently investigating pesticide degradation products during food processing. Prior to that, he was Master Student at the Department of Environmental & Food Analysis, Fraunhofer IME in Schmallenberg where he presented his thesis titled: :Per- and Polyfluorinated Alkyl Substances (PFAS) – Investigations on Uptake and Transfer into chicken eggs".
His main interestes are fate and chemistry of pesticides, biocides and fluorinated compounds, environmental chemistry and monitoring, food processing and technology as well as food quality and safety.
Matthew has extensive experience in the branding, marketing and communication industry and is the CEO of Nutrition Innovation.
Matthew’s goal is to create partnerships that help combat the global obesity & diabetes epidemic through research, development and the adoption of Nucane in the world’s food and beverage products. Providing solutions to governments, producers, industry, manufacturers and consumers.
Kathy has over 35 years’ experience in food microscopy and product development where she has pioneered the use of microscopy for food structure analysis and quality assessment. She has applied her expertise across multiple categories including snacks, chocolate, confectionery and beverages, and numerous research areas including protein functionality, starch and fat interactions, meat quality and emulsions. Kathy is a Fellow of the Royal Microscopical Society. She is also Visiting Professor at the University of Chester and has presented on nanotechnology and food to the Government’s House of Lords Select Science Committee.
Starting his career in Sales Department for Plastic Industry in 2001 with persistence and consistency Hendrik Gunawan built up his career fast. In 2010 Hendrik started leading ingredients manufacturer company, PT. Lautan Natural Krimerindo (LNK) as an Executive Director.
PT.LNK is one of the leading ingredients manufacturers for Food & Beverages industry in Indonesia. PT.LNK is committed to provide hygienic, safe and high quality ingredients.
Rachel joined Campden BRI in 2009 as a packaging technologist after graduating from Reading University where she obtained a BSc in Food Science. As a packaging specialist within the Food Manufacturing Technologies Department of Campden BRI Rachel's main roles included integrity testing and research into the benefits of modified atmosphere packaging. In 2011 Rachel moved to join the product innovation team. Rachel's responsibilities as a product development scientist include contract product development for a wide range of food and beverages as well as being involved in processing trials for clients within Campden BRI's pilot plant facilities. With increasing emphasis being placed on health and wellbeing Rachel has become increasingly involved in projects assisting companies to development high quality reduced calorie options. In 2013 Rachel began work on new member funded research project investigating sweeteners and fat replacers for reducing calorie content of food and beverages.
Jess Halliday is a freelance researcher, consultant and journalist specialising in local level and urban food policy. She earned her PhD at the Centre for Food Policy at City University London in 2015. Sje is now based near Montpellier in southern France, but travel regularly to conferences and workshops throughout Europe.
Eric's career spans more than 25 years in the public and private sectors, with senior roles in central banking, government ministry of finance, economics consulting, venture capital, wholesale electricity market and the dairy industry. Eric co-led the design and implementation of Global Dairy Trade in 2008 and continues to spearhead the market and business development of the platform. Eric’s roles had a strong focus on strategy and policy covering the gambit from corporate strategy, finance and capital structure reform, industry governance, pricing incentives and cost allocation, competition and regulatory policy, monetary policy, economic modelling and forecasting, to Crown asset and liability management. Eric studied economics and mathematics at the University of Waikato, New Zealand, and holds a Ph.D. in economics from the London School of Economics & Political Science.
Robert Harwood is CEO of CPL Business Consultants and has been with the company since 2002. Robert joined CPL to significantly strengthen the Company's capabilities in financial and market analysis. He has worked on many 'healthy' ingredients, acquisition strategies and trans-Atlantic partnerships covering topics such as fine chemicals, soluble fibres, bulking agents and nutraceuticals. He has also led CPL's team of industry experts in a number of multi-million dollar distressed debt due diligence. Robert previously spent 5 years in new product development and regulatory work with Inveresk (now Charles River), a contract research laboratory. Robert did his MBA at Edinburgh University, his PhD at the University of Southampton and his BSc at Imperial College, London.
Karl is a Partner at PA and has spent over 20 years immersed in the world of digital consumer experience and digital innovation. All focused around offering consumers high-degrees of personalisation, convenience and control. He has worked with both retailers and CPGs to help them launch new products and services into existing and new territories. Most recently, he has been involved with personalised nutrition initiatives that are configured and delivered direct to the consumer. Karl is also working with the Global Standards body GS1 and is involved with The Ellen McArthur Foundation CE100 circular economy programmes.
Matthieu Helft joined Solvay Aroma Performance Global Business Unit in 2011as R&D and Innovation Director. He is subsequently developing and supervising several innovations for the main markets served by the GBU, and especially the Food industry. His scope is now enlarged to Strategy, Marketing & Sustainability.
He graduated from the French High school for Chemical Industries (ENSIC) and was further trained in Marketing and Strategy at the International INSEAD Business School in Paris. He began his career as army scientist at Areva and joined Rhodia in 1998, as Process Engineer for Polyamide R&D and consequently acquired the responsibility to manage the Polyamide R&D laboratory in 2003. From 2008 to 2011, he managed the Industrial Process & Technologies Department for the Corporate R&D.
Patrick Holden is founder and chief executive of the Sustainable Food Trust, an organisation working internationally to accelerate the transition towards more sustainable food systems. Between 1995 and 2010 he was Director of the Soil Association, during which time he pioneered the development of UK and international organic standards, policy incentives for organic production and the organic market. His policy advocacy is underpinned by his practical experience in agriculture on his 100 hectare holding, now the longest established organic dairy farm in Wales, where he produces a raw milk cheddar style cheese from his 80 native Ayrshire cows. Patrick is a frequent broadcaster and speaker, was awarded the CBE for services to organic farming in 2005 and an Ashoka Fellowship in 2016.
Jettie Hoonhout is a senior scientist at Philips Research in Eindhoven (since 2000). Her main research interest is on food, nutrition, and on how to guide people towards smart choices and improved dietary habits. An additional interest is in user centered research methodologies. With regard to the latter interest, she is particularly interested in methodologies that address the ‘affectability’ of products, i.e. methods and tools that support the development process of products and product concepts that are not only functional and usable, but also emotionally appealing and engaging, and thus can increase the motivation to use the product or service. She graduated in cognitive and human factors psychology at the University of Utrecht (Netherlands), and after graduation, worked as assistant professor at the University of Utrecht and the University of Maastricht.
Frank Höving is Vice President Culinary EAME at Symrise and has a passion for leading teams to develop and market solutions that help offering better, tastier food to everyone worldwide. For more than 20 years, Frank has worked as a consumer marketeer and key account leader at Kraft Foods and Perfetti Van Melle and successfully started-up, built, restructured and exited several consumer, food and flavour businesses. He is with Symrise since 2012 and considers himself lucky to be able to actively contribute to the successful growth of a leading natural taste solution provider. Frank holds a BA and Dipl.-Betriebswirt in European Business Studies from University of Humberside, Hull, UK and FH Münster, Germany and an MBA from IESE Business School in Barcelona, Spain.
Antje Jungclaus is senior manager of nutrition communication at the BENEO-Institute. Her responsibilities include the communication of the nutritional benefits of BENEO’s carbohydrate ingredients worldwide. Antje joined the company in 2002. She has a degree in nutrition and food sciences from the University of Kiel, Germany, and a PhD in Food Sciences from the University of Nottingham, UK. She is also member of the German Nutrition Society (DGE). Antje has presented in several events worldwide and is author of articles and publications on the physiological properties of BENEO’s functional ingredients.
Christiaan obtained a Master's degree in biology (microbiology) at Groningen University in 1987. Managing sales and marketing of contract research within TNO for more than two decades, he became a project manager and a senior advisor himself in regulatory affairs, testing strategy, life sciences and communication. In close cooperation with experts in areas like toxicology, nutrition, pharmacology, analytical chemistry, microbiology and biotechnology, Christiaan served hundreds of clients in the food, the chemical and the pharmaceutical industry from all over the world. Several studies and projects contributed to successful innovations, like the introduction of plant sterols and stanols into margarines, a new UV-filter in sunscreens, algal oils as sources for essential fatty acids or a cleaning technology for membranes used in beer filtration. In 2017, Christiaan founded lsbi | life science-based innovations, a consulting practice powered by experience and a fascination for health and sustainability. Lsbi serves both startup and established companies, as well as investors.
David holds over 50 family patents in both food and medical technology and is internationally recognized as a leading expert on food science and nutrition. He has over 20 years’ experience at the cutting edge of innovation in the food and pharmaceutical industries. David is the founder of Nutrition Innovation and inventor of Nucane. Our technology empowers global mills and refineries to produce Nucane, a low GI sugar, at industrial scale, as a healthier one-for-one replacement for white refined sugar.
This innovation unleashes the development of better, healthier food & beverage options for consumers.
David’s goal is to create partnerships that help combat the global obesity & diabetes epidemic through research, development and the adoption of Nucane in the world’s food and beverage products. Providing solutions to governments, producers, industry, manufacturers and consumers. David Kannar is a Clinical Pharmacologist and Associate Professor of Medicine graduating in 1998 from Monash University, Melbourne, Australia.
Yola Khoreva is a highly experienced professional in area of innovations and consumer market intelligence (CMI). For 14 years she worked in various positions in Heineken company starting as CMI Analyst, later becoming Head of CMI and Innovations in Heineken Russia and working as Regional Projects & Innovation Manager for Heineken Central & Eastern Europe region in Vienna and Amsterdam office (13 countries including Austria, Germany and Greece). In May 2015 she joined Jack Links company as the Senior Innovation/Renovation Manager and in 2017 she also got a responsibility for the consumer market intelligence function becoming Senior Innovation & CMI Manager.
Rob Kooijmans is a very experienced (interim) manager with a vast track record in quality management in the international food and feed industries, complemented with pharmaceutical ingredient manufacturing. Rob is co-founder and co-owner of FoodRecall.nl, a Dutch consulting firm providing support in food recall situations and advice to prevent recalls in the first place. Next to this he is also co-founder of Food Safety Experts, an on-line business which aims to support quality managers across the globe to be really imactful in terms of quality and food safety performance. Rob has worked for a wide range of companies, including Unilever, DSM, FarmFrites and TNO. He has held positions from (interim) QA manager as site livel to VP QA for multinational companies. His professional experiences also includes a background in strategic change management and innovation management; extensive international work experience (over 52 countries). Rob has an academic background in Applied Physics and Econometrics, next to this a solid education in food safety, process technology and supply chain management.
Mark Korzilius studied economics at EBS in Frankfurt. Mark has extensive knowledge from the restaurant and food retail business and is the original founder of Vapiano AG (www.vapiano.com), a fast casual restaurant chain offering freshly prepared Italian food. Vapiano has today over 170 restaurants around the world, over 60 of which are located in Germany where the concept was first implemented in 2002. Mark is co - founder of and shareholder in Farmers Cut, and responsible for technology and business development.
Mr. Kovalenko has a degree in International Relations and a Master’s degree in International Business Management. Nick started with Fiberstar in 2006 undertaking International business development which developed into directing an International team of sales managers around the globe. Mr. Kovalenko has led several commercial roll-outs internationally including new product launches and new technology introductions.
Bas Kremer is Business Consultant with the Netherlands Organisation for Applied Scientific Research TNO. His drive is to contribute to innovations that help improve health and quality of life of the individual human being. With a broad background in biomedical science and having held multiple positions in academia, research institutes and both biotech and consultancy companies, he focuses on creating value of scientific knowledge and technologies for the benefit of society and industry. In his current position, his focus is on business development on Food Allergy and Immune Health, representing TNO’s expert team, led by Dr. Geert Houben. This team is one of the global leading expertise centers for quantitative food allergy risk assessment and risk management both for existing as new food products, and as such they have initiated a large public-private partnership program aiming to pave the way towards a Food Allergy-free world.
Sally-Ann Krzyzaniak is a Research Fellow at Portsmouth Business School, where she is researching management control, food fraud and food safety governance. Prior to joining the University, Sally-Ann worked in the food industry for over 20 years, specialising in nutrition science and regulatory affairs for multinational companies including GlaxoSmithKline, Mars and Herbalife.
Sagar Kurade is the Chairman and Managing Director of Suman Project Consultants Private Limited. He has played a key role on several Industry platforms. He hold the position of President of the All India Food Processors Association (AIFPA), President of the Association of Food Scientists and Technologists (I), Delhi and as Executive Member - Confederation of Indian Food Trade and Industry (CIFTI), The Federation of Indian Chambers of Commerce and Industry (FICCI). Mr. Kurade has over 17 years of work experience in providing management and industrial consulting services to leading Indian Food and Agri Business Companies as well as several Fortune 100 companies operating in the food processing sector. Sagar Kurade is the recipient of several marquee awards and commemorations including the ‘President Medal’ from the All India Food Processors Association, Udyog Ratan Award from Institute of Economic Studies and ‘NCCI Awards of Excellence in Food Processing’ from the NCR Chamber of Commerce and Industry. Mr. Kurade is an active speaker at events and conferences organized by the Ministry of Food Processing, Government of India as well as leading Industry associations such as AIFPA, CIFTI and FICCI.
Since August 1999, Karen has managed the nutrition and food research programs and established the scientific rational and the research network that has made science based global messaging standard practice at the Almond Board of California. Karen also has oversight for the production and environmental research ABC, and their integration into ABC’s sustainability programs. She has a strong record for identifying crucial scientific issues, providing balanced perspective to senior management, and mobilizing resources to reach consensus and resolution. She represents the Almond Board of California professionally with International Life Sciences Institute (ILSI), International Treenut Council Nutrition Research Education Foundation, University of California committees and advistory boards in the food science and engineering programs. She has presented more than 100 conference presentations, has written over 50 publications and reports and has been co-author on several book chapters. Previous experience included progressive research and management responsibilities in government and food industry positions and university teaching to entry level nutrition and dietetic students. She began her career in consumer communications and quality assurance with a multinational food company (T. J. Lipton/Unilever). Professional memberships and active leadership roles include the US, Canadian and Swiss Food Technology Associations; US and British Nutrition and Obesity Societies.
Jeroen is Managing Director at the wholesale banking division of Rabobank, focusing on Food & Agri clients internationally, animal protein in particular. Most transactions have a strategic background, requiring client access at board level and a thorough understanding of global financial markets and industry dynamics. Frequently invited to speak at various animal protein and food related conferences and seminars all over the world. He is one of the initiators of F&A Next, an International platform dedicated to startups, scale-ups and investors to accelerate innovation in the broad and complex Food & Agri domain.
Huub Lelieveld is President of the Global Harmonization Initiative and fellow of the International Academy of Food Science and Technology. He is an editor and co-editor of numerous books, including “Hygiene in food processing”, the “Handbook of hygiene control in the food industry", “Food preservation by pulsed electric fields”. He wrote chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded Doctor Honoris Causa at the National University of Food Technologies in Kiev, Ukraine and has got several other awards in Europe and the USA.
Julien Lesage is a freelance entrepreneur, founder and owner of GMR. After a Molecular and Cellular Biochemistry Licence, he moved to chemistry for a Master’s in Cosmetic Engineering. His first jobs showed him the opportunity to use biomass by-products in all of the areas involving extraction. It naturally led to the creation of GMR, a company which allows every actor who has by-products from plants to find the best way to utilise their value. Julien’s aim was to create something that respects higher CSR standards while increasing the competitiveness of the whole chain. He is currently works with world leading F&B organisations, as well as small-sized farms and world-leading extractors.
Suzane is the Vice-Chair of the European Specialist Sports Nutrition Alliance (ESSNA), the trade association representing the interests of the sports nutrition sector in Europe. Suzane represents Volac Ltd., one of the ESSNA founding members, and a leading European producer of whey proteins supplying the global sports nutrition market. As Head of Nutrition for Volac, Suzane leads the business external affairs in human nutrition, by driving activity in a number of industry partnerships engaged in policy changes and in fostering protein science. Suzane has over 15 years’ experience in the food industry and holds a BSc in Nutrition, an MSc in Sports Nutrition from Loughborough University, and an MSc in Eur opean Food Regulatory Affairs from the University of Ulste.
Daniel joined Germany Trade & Invest (formerly Industrial Investment Council and Invest in Germany) in 2006. Since then, he gained extensive experience promoting foreign direct investment to Germany in various industry sectors including Food & Beverages, Consumer Goods, Tourism, Franchising & Food Services. Daniel's specialties include international business development, market entry and competitive analysis, governmental & corporate liaisons. In 2015/2016 Daniel participated in an exchange program with the German Federal Foreign Office. His role included individual business consultation and support as well as strategic and operational support for C-Level delegations to South and Southeast Asia.
Daniel Lojo is a Research Analyst at Euromonitor International, having joined the company in May 2016. He holds bachelors’ degrees in Economics and Journalism from Rey Juan Carlos University (Madrid, Spain). Professional interests include consumer behaviour with particular regard to the Food and Nutrition market, and especially with respect to health and wellness trends and new product developments. His specific research focus is on the market performance in Spain, but also extends to the development of trends across Western Europe.
Robin is an industrial research scientist with a strong track record of delivering innovation to IBM and its customers. She pioneered the creation of COIN-OR, an open-source foundry for computational operations research, and led its growth to an independent non-profit that has served the scientific and business community for over 15 years. In addition to her work as a senior scientist at IBM Research, Robin serves on a variety of external advisory and study committees including the National Academy of Sciences, Cornell University and the Consultative Group for International Agriculture Research (CGIAR). Robin was elected to the Board of INFORMS, the largest society in the world for professionals in the field of operations research, management science and analytics, Chair of the INFORMS Computing Society, and President of the Fora of Women in ORMS. She was awarded the 2016 INFORMS George E. Kimball Medal and the 2014 INFORMS Impact Prize, given once every two years to recognize contributions that have had a broad impact on the field of operations research and analytics.
Davy Luyten is Marketing Manager, Wholesome at Ingredion, responsible for the company’s Clean and Simple range in Europe. He focuses on leveraging Ingredion’s proprietary research to support new product development in a wide range of segments that meet consumer demand for clean label. He has a masters in Economics from the University of Hasselt and has over 10 years' experience in the food industry working in a range of market intelligence, communications and management roles.
Joana is a Market Research Manager at New Nutrition Business, a global company that since 1995 has specialised in primary research and analysis of developments in the health, food and nutrition industry. New Nutrition Business provides practical and useable insights for food and beverage, ingredient and dietary supplement companies around the world. Joana’s focus is on identifying the best strategies for commercializing nutrition science and helping clients create new products with health benefits. During the past years she has been involved in several projects exploring the concepts of nutrigenomics and personalised nutrition.
Prof.Dr.-Ing. Alexander Mathys is food technologist and received his Ph.D. in food processing in 2008. He is Assistant Professor (Tenure Track) in Sustainable Food Processing at the ETH Zurich since 2015, where he is focusing on more efficiency and sustainability of food value chains. Dr. Mathys is the author of 60 publications and attended more than 80 international conferences. He won several prestigious research awards at the IUFoST, ICEF, IFT and EHPRG. Dr. Mathys was selected “Young Researcher” of the 60th Meeting of Nobel Laureates, “Einstein Young Scholar 2010” and “A.T. Kearney Scholar 2011-12” at the Falling Walls conferences.
Based out of Mintel's Chicago office, Stephanie is responsible for analysing and providing insight on ingredient and nutrition trends, regulations and food science innovations. Stephanie has over 10 years of experience in the industry, having worked at Newly Weds Foods and PepsiCo in product development roles. Her role at Newly Weds Foods saw her specialise in custom seasoning systems. Stephanie holds a bachelor’s degree in Food Science (University of Wisconsin-Madison) and is a Certified Food Scientist (Institute of Food Technologists). Her previous speaking engagements include IFT Suppliers Symposium, American Association of Candy Technologists (AACT), Food Ingredients South America (FiSA), Ingredient Marketplace. She is a regular contributor, most recently in The Telegraph, Food Navigator, Food Business News, Food Dive, Natural Products Insider. She specialised in custom seasoning systems and worked closely with other suppliers to develop products for McDonald’s.
Elinor is a food chain legislation expert, with over 30 years’ experience in product development and EU regulatory affairs. She holds a degree in Veterinary Medicine and a PhD in enteric diseases of piglets from the University of Edinburgh, as well as an MBA from the Open University.
In 2000, Elinor set up Pen & Tec Consulting to help companies comply with regulatory requirements for food and animal feed products in Europe and other global markets. She provides strategic advice on best/fastest route to market for food/feed additives, novel foods and nutrition and health claims.
Raphael Moreau is an analyst specialising in the packaged food industry at Euromonitor International, which he joined in 2001. Raphael Moreau joined Euromonitor International’s packaged food team in 2014, after gaining extensive market research experience within the retailing industry at Euromonitor International. Raphael holds a degree from the Université des Sciences et Technologies de Lille and from Staffordshire University. In his current role, Raphael is responsible for analysing the latest trends and developments influencing global packaged food in a range of company and strategic profiles. Raphael contributes directly to the content and quality of Euromonitor’s research, which provides strategic analysis of the global market and in-depth coverage of the packaged food industry in 80 countries world-wide. His analysis appears regularly in business publications including the New York Times and Just Food.
Florencia is a market analyst at Innova Market Insights, a leading international market research company that tracks new food and beverage product launches. Showing what food manufacturers are doing around the world, The Innova Database is the product of choice of product development and marketing professionals in the industry. Florencia holds a master’s degree in science & health food innovation management, which provides a perfect basis for effective analysis in dynamic categories with the challenge to de liver and convey functional benefits to consumers.
Sophia Nadur has more than 25 years’ marketing & innovation experience at Coca-Cola, Mars, Unilever, and Kraft, where she developed and led complex marketing activities and NPD across multiple food & drink categories in Europe, China, the USA, and Latin America. She now runs her own global innovation consultancy practice supporting companies needing to reformulate and/or reposition product portfolios. She is also a qualified lawyer and the co-founder of a London-based beverage start-up that developed a range of ancient TCM wellness drinks on sale in UK, the Middle East, China and elsewhere.
Leni has 35 years experience in international corporate hospitality events and 20 years as consultant for the European Bank for Reconstruction and Development in London
In 2004 she started as activist for the German office of the International development agency. In 2011 she became Country Director for The Hunger Project Germany.
The encounter with the work of the Hunger Project in 2004 and the understanding of the human potential has become a life changing experience for Leni.
Her vision is a world without chronic perstistant hunger and poverty by 2030 as signed up to by world leaders in 2015 in the Sustainable Development Goals.
Sarah O’Neill holds a B.Comm (International) from NUI Galway, and has over 14 years’ experience working in the food ingredients industry. Today, Sarah is marketing manager at Carbery, with a primary focus on strategic analysis and implementation, market research and consumer insights for the global nutrition and wellness markets. She is responsible for the marketing and communication of Carbery’s advanced whey protein range including concentrates, isolates and hydrolysates (Optipep™).
Christoph studied at the Hochschule-Ostwestfalen-Lippe and graduated with a Bachelor of Science in the field of Life Science Technology. Afterwards he started as a Research Associate at the German Institute of Food Technologies e.V. Christoph works in the Advanced Research Department, which specializes, among other things, in the extrusion of foodstuffs. His tasks include customer support for national and international food companies as well as the processing of state funded research projects. These include innovative topics such as the extrusion of insects as well as the extrusion of plant proteins for the production of meat-like products.
Sara Petersson is responsible for producing insightful and thought-provoking content while simultaneously striving to enhance the research behind Euromonitor International’s Passport Nutrition. Her roles include analysing and presenting key findings at leading industry events, producing comprehensive global briefings on important nutrition trends and responding to both client and press queries on complex nutrition-related topics. Sara has also become a valuable point of contact for mainstream media platforms, and has become a thought leader on a range of subjects, most notably, the recent introduction of sugar tax in the UK. Sara has completed her Master’s degree in Nutrition at King’s College London, where she focused her research on the relationship of the Mediterranean Diet with cognitive function and dementia. She also holds an undergraduate degree in Biomedical Sciences from King’s College London.
Claire Phoenix began her career as a consumer journalist with IPC Magazines and has been reporting on trends in food and drink manufacturing since 2000. She specialises in writing on ingredients in food and beverage innovation and also advises on product packaging and brand development. She has spoken around the world as a trend spotter and industry observer.
Dr. Juha-Pekka Pitkänen is a Principal Scientist and Principal Investigator in Bioprocess engineering team at VTT Technical Research Centre of Finland. He has good experience in developing and optimizing bioprocesses for Finnish and international customers. He worked for several years at systems biology company Medicel. He has 20 peer-reviewed publications, 5 patents/patent application families. He has been the project manager in projects related to microbial electrosynthesis and gas fermentation at VTT and he has set up the electrobioreactor and gas bioreactor facilities at VTT. Recently he has been developing bioprocesses utilising CO2 and electricity as the main input resources.
With over 20 years of project experience, Paola Pomi is now leading Sinfo One team, providing integrated IT solutions. Her mission is to create value for customers, to understand the market needs and to find out the best solutions to solve customers' issues and meet their expectations. Her background, both technical and functional, helps her to translate the IT products into business leverage tools. She is an experienced organization director with a demonstrated history of working in the software industry. Paola is highly skilled in business process, consumer products, ERP and PLM Software. She is graduated from Università degli Studi di Parma.
As a project leader and senior scientist at NIZO food research, Laurice Pouvreau executes contract research projects for companies world wide. Her focus is on proteins, specifically on plant proteins and protein mixes. With a background in protein chemistry and enzymology, Pouvreau is now working on evaluating the potential of plant proteins as food ingredients. The challenge is how to obtain plant proteins with similar functional properties, flavor and mouth feel as animal proteins. Exciting projects are those which incorporate different areas of expertise within NIZO or with outside partners, since collaboration is a key “ingredient” to obtain the best possible results. Within the last two decades, a clear need in more sustainable products such as protein from plant sources appeared on the protein market. NIZO believes that there are opportunities in valorization of the so - called side - streams of companies into more valuable components, such as protein, but also e.g. fibers.
Dr Craig Rose is the Founder and Managing Director of Seaweed & Co., a company that advises on, supplies and accredits superb seaweed for use in food, health and nutrition markets. As a marine biologist, Craig has focused on the huge and sustainable opportunities seaweed offers to improve nutrition, boost flavours, and address aspects of obesity and diabetes. Craig’s company is highly innovative, with Patent Pending seaweed production, world-leading research on seaweeds’ health benefits, and in developing their DNA Authenticated SeaweedTM and traceability systems. Craig is on the Management Group of the Scottish Seaweed Industry Association, and the British Phycolocial Society’s Applied Algae Committee. He is also a guest member of staff at Newcastle University, and a former director of the ASTEC Aquaculture Centre.
Julia Schneider is responsible for sales and quality management as Head of V-Label Germany. She started working for ProVeg in 2012 initially as a nutritional scientist (B.Sc.) and as a consultant for the vegetarian and vegan lifestyle. At the beginning, Julia Schneider coordinated the European project "Vegucation", optimising the education of chefs. Furthermore, she organises "VegMed", an international congress for plant-based nutrition and medicine, since 2013. Her expertise is in the area of alternative and sustainable nutritional forms such as vegan diet.
Emma joined Mintel’s London based Food & Drink team as Global Food Science Analyst in 2016, bringing a wealth of food technical and development knowledge from her career in the food industry. Prior to joining Mintel, Emma worked as a Food Technologist for a major UK retailer, taking ownership for product quality, nutrition, safety, ethics and legality and ensuring compliance with internal brand standards. Here she gained experience in a number of product categories including poultry and dairy and fresh produce. Lately Emma worked as an NPD Manager in the food to go division of a leading international convenience foods manufacturer, accountable for key retail and food service accounts, working closely with customers and suppliers to deliver market leading and commercially successful product ranges. Emma’s role at Mintel spans all food & drink categories and covers nutrition health and wellness, ingredients and additives, emerging trends, food labelling and regulation. Her latest speaking engagements include: Probiotia 2017, Giract Savoury Flavours 2017, Vitafoods 2017
Dr. Julia Schückel holds a M.Sc. degree in chemistry from the Technical University of Dresden, Germany and a PhD degree in biochemistry from the University of York, United Kingdom. She specializes in protein biochemistry and characterization, biotechnology, assay development and optimization. After moving to Copenhagen, Denmark she started a postdoc at Prof. William G.T. Willats group and developed the chromogenic substrate assay together with Dr. Stjepan K. Kracun, which was the basis for the GlycoSpot technology.
Nanette Solan is the Senior Insight Manager at Kerry for Europe (incl. Russia). She is responsible for delivering proactive & actionable insight to help shape company strategy. Additionally, her team enables Kerry’s customers understand their consumers’ needs better. Prior to joining Kerry Nanette worked in Gambling and Broadcasting, focusing on consumer segmentation, propositi on development and product optimisation. She also worked as a lecturer and academic researcher. Nanette is a native of Holland and holds a Phd in Sociology from University College Dublin.
Dr. Steffen Sonnenberg has started his career as organic chemist and worked for more than 25 years in the chemical, flavour & fragrance, food & beverage, and pharma industry. He participate in more than 25 patents and held senior positions in innovation, technical and commercial roles at Symrise, Bell F&F, Sensient Technologies and Kirsch Pharma. Steffen is a senior executive with proven track record in delivering sustainable growth, profitability and productivity improvements in complex environments in Europe, Africa and Asia. He is known as a problem solver balancing operational and strategic aspects as while using a result-oriented hands-on approach.
Wilhelmina Jewell Strong Sparks is a global executive who has worked in both Corporate and Startup environments for over 20 years preparing markets and launching innovative products and services in science, technology, retail, music and entertainment. She is the CEO of BiTHOUSE GROUP Inc which is a global business development cultivator fostering collaboration and innovation culture amongst corporates, innovators, creators, investors, government and community. For the past year she has been focused on intrapreneurship and the development of diversified Corporate Innovation programmes which foster talent from within an organization to align with external digital nomads and innovators as the need for customer engagement, growth, digitalization and innovation increases. She has been recognized as a “Digital Woman (US)” + diversity and inclusion influencer in 2016, and has been the founder of various community initiatives bringing together technology + community + executives in Germany (FashTech Germany, AgTech FoodTech Summit, IoT Lab, BVDS Food und FoodTech Group) since moving to Germany from San Francisco in 2013. Jewell is a frequent instructor at WHU teaching workshops on corporate innovation, market trends and digitalization. She serves on several global advisory boards: IADAS (International Academy of Digital Arts and Sciences) and SXSW Accelerator, amongst others and is an active advisor/mentor to several start-ups and accelerator programs focused IoT, AI, mobility, food, retail, entertainment, fashion, sustainability and health.
Dr. Stevens studied science at the University of Ghent (Belgium) and graduated in 1979. From 1979 till 1987, he was as researcher at the same University and obtained a PhD in Microbiology. In 1988, Dr. Stevens joined the Rousselot gelatine industry. After several positions at Rousselot he has been appointed as Global Research and ApplicationDirector since 2010. Paul Stevens has a wide experience in the functionality of gelatine and its different applications in food such as confectionery, dairy and pharmaceutical applications such as soft and hard capsules.
Dr. Isabelle Symonds studied Agriculture and Resource Management followed by Environment and Resource Mangement. She obtained PhD in Natural Science in 2013 and joined Schlegel und Partne the same year as a Consultant in Agribusiness and Resources Department. In 2017 she was promoted to the role of Senior Consultant at Schlegel und Partner in Agribusiness and Resources Department.
Amishi is driven by understanding how consumers really purchase brands (versus what they say in surveys). At NAILBITER, she has been responsible for discovering ways to analyze a high volume of CPG videos into relevant metrics. These new metrics are quantifying the irrational, fast, haphazard way consumers really shop. Amishi has been a driving force behind multiple high growth, tech based MR companies such as Affinnova and AnswerLab. She learned the value of deep insight to key marketing decisions at PepsiCo and AOL where she served on the client side.
Graduated in Chemistry (University of Edinburgh), Hamish has worked extensively with Symrise since establishing his own strategic consulting company, Shinergise Partners Ltd. in 2007. Prior to that he spent 20 years with Quest International Fragrances Division in a series of international Sales & Marketing roles. He was a member of the Symrise global Flavors Leadership Team from 2010-2015 and for the past six years has led the development of the Flavors Division Sustainability strategy. He co-founded the Sustainable Vanilla Initiative (SVI), inviting IDH (the Dutch Sustainable Trade Initiative) and Sustainable Food Lab (the US based NGO) to co-convene the stakeholders on either side of the Atlantic. He continues to represent Symrise on the SVI Steering Committee and on the similar body that oversees the Unilever-GIZ-Symrise-Save The Children Madagascar initiative.
In his independent capacity he has provided organisational development and strategic marketing consultancy for Unilever, MARS Petfood and Food, P&G, AkzoNobel, Microsoft and Smurfit Kappa as well as providing high performance leadership coaching for L’Oréal and other major multinationals.
His passion for Sustainability has led to initiatives with significant impact in Madagascar, Uganda and Italy, as well as participating in high level advisory roles with Unilever’s Sustainable Living Plan. Together with colleagues at Symrise he has pioneered the use of the SAI Platform FSA 2.0 tools and co-developed the UEBT/UTZ Certified Vanilla standard.
Hamish has presented on Sustainability at IFEAT (San Francisco 2013), EFEO, Supply Chain Summit (Amsterdam 2014) and EFEO (Paris 2017) and participated in several pre-competitive workshops including Trade for Sustainable Development, SB 2016 and the Living Incomes Working Group.
Nino is leading the business unit: product innovation at the German Institute of Food Technologies e.V. Nino and his group are working together with start-ups and market leader from the food industry. They are helping to develop ideas into products, developing process or dissolving problems in the production process. After 15 years in school, Nino decided to go for apprenticeship to become a butcher. Followed by an education to a meat scientist and food technology. Finally he went to the University of Hohenheim for PhD position at the department of food physics and meat science followed by the actual position.
Klaudyna joined Campden BRI in October 2016 as Head of Regulatory Affairs responsible for leading and growing UK, EU and international teams of regulatory advisors providing food legislation support and specifications and artwork management services for global client base. With over 15 years’ experience in the food and drink industry, Klaudyna became an expert in food law and advises both food industry personnel and authorities. She is an author of regulatory articles and speaker at national and intern ational conferences. She has also extensive experience in team, client, project, quality and knowledge management.
Jacob Thundil founded Cocofina, The Coconut Experts in 2005. Cocofina produces over 30 organic coconut products including oil, flour, chips, snack bars, water, vinegars, nectar and butter and is sold in 28 countries. Prior to 2005 Jacob worked for companies such as British Telecom, Accenture and Atos Origin. He has a mechanical engineering degree and an MBA in international finance.
Liza has over 5 years’ experience as a regulatory consultant for the food and animal health industry. She holds a Master in Bioscience Engineering, specialising in Food Science and Technology.
As an expert in food law, Liza helps companies understand and interpret regulations, and provides registration strategies for products aimed for human and animal consumption in the EU. She also advises on legal category and key data requirements when preparing registration dossiers for EC/EFSA, and has experience in interpreting scientific data as part of safety assessments for novel foods, foods for special medical purposes and food/feed additives.
Prof. dr. B.M.J. (Bernd) van der Meulen is private consultant in food legal affairs and professor of Food Law at Wageningen University (the Netherlands). Wageningen University teaches an MSc specialisation in Food Law and Regulatory Affairs combining legal and scientific know-how. The food law curriculum includes courses in EU Food Law; Food, Nutrition and Human Rights; Intellectual Property; US American Food Law, Chinese Law on Food and Agriculture and Comparative Food Law. Van der Meulen has a background in Public Law which comprises Administrative Law, Human Rights, European Law, International Law and Competition Law. His core competence is in the legal dimension of the Life Sciences in general and in Food Law in particular. For some of his books see the European Institute for Food Law Series: http://www.wageningenacademic.com/series/227-1871-3483
Cesare is a food lawyer based in Italy. Food labelling and food regulatory issues at national at international level are his main areas of specialization. Founder of the website foodlawlatest.com, in 2013 he started his own independent law practice. In this context, in addition to labelling compliance services on over 60 countries and food law advice, he regularly provides advice to clients in relation to crisis management, food safety issues and import/export requirements. As of April 2014 Cesare is VP Business and Regulatory Affairs EU at Inscatech, a US based company leader in food fraud intelligence services. He is a well recognized speaker and he is involved in several scientific activities for private companies, public institutions and universities
Rob has an impressive multi-disciplinary track-record of 14 roles within 24 years. He has lived and worked in the Netherlands, Indonesia (1991), Malaysia (1992), Belgium (1993) and the United Kingdom (1998-2001). Some of highlights from his career include: optimization of the quality of Maltesers® during his time in the UK, coordination of the launch of Celebrations® in continental Europe and launching healthier Chocolate (Cocoa Via™) in Belgium. Rob loves the development of products and of people; as a coach and MBTI practitioner. Rob is member of the Advisory Council of Wageningen University (Food Technology & Food Safety) as well as a working group member of the Consumers Goods Forum.
Mike Wakeman is a pharmacist and healthcare consultant with master’s degrees in pharmaceutical analysis as well as nutritional medicine, and clinical oncology. Following a number of years in sales and marketing management at Glaxo, he gained extensive experience in natural medicines research and was part of Professor David Horrobin’s team-alongside Nobel laureate in medicine, Sir James Black-which was responsible for developing a number of essential fatty acid based medicines that are now in clinical use. During his time as managing director of that company, it became established as a world leader in fatty acid research and developed a global best- selling range of nutritional supplements and natural prescription medicines, which was valued at some $500m at IPO. Since then Mike Wakeman has worked as a consultant to a number of blue chip organisations including Genzyme, the US biotech giant, Galen Pharmaceuticals, and a number of other companies including BASF in the development of their pharmaceutical and nutritional supplement businesses. At present he is working with healthcare companies in UK and others in Canada, Ireland, Germany, Japan, Norway, Greece and Australasia. His most recent research investigates drugs that impact upon nutritional status.
Chief Commercial Officer, Edlong Dairy Technologies with over 30 years of experience in the global food industry in progressive roles managing food ingredients including Technology, Innovation, Sales and Business Management. Beth joined Edlong Dairy Technologies in 2016 and is responsible for the global sales and marketing strategy for expanding the global use of a unique portfolio of flavours that deliver the taste of dairy.
Lu Ann Williams is director of innovation at Innova Market Insights, provider of market research services including the Innova Database. With 20 years’ experience in the food industry, Lu Ann is a trend expert and frequent public speaker at events worldwide. She leads a team of analysts and works with global clients.
Ute has a background in analytical chemistry and started her career with Symrise in 1986 in the NMR group. In this unit, she was responsible for structure elucidation of new synthesis molecules as well as identification of unknown constituents extracted from food. This was followed by different positions in the area of database and project management, global registration of flavoring substances e.g. submission for EFSA evaluations, implementation of the EU Union List for flavoring substances, global raw material standardization and strategic regulatory affairs.
Robin Wyers is a leading international commentator in the food and nutrition business. As Editor of the leading journal The World of Food Ingredients and Innova Market Insights, he has made food formulation, food design and regulatory matters accessible to a wide audience who rely on his insights in over one hundred countries.
Amir Zaidman is the vice-president of business development of "The Kitchen", a seed investment vehicle and the first and only Israeli technology incubator focusing on FoodTech. He is in charge of deal sourcing and biz-dev support to portfolio companies. Amir also takes an active role in leading the FoodTech community in Israel. He manages the Israel FoodTech Innovation group on LinkedIn, as well as a MeetUp group that holds monthly events for FoodTech entrepreneurs. Amir has more than 15 years of experience in business development and early stage investments in several technology sectors.
Dr. Markus Zell worked for one year (2005) at Ocean Technology Inc. in Ecuador where he gained his first impressions in the areas quality control and product development within the food industry. In 2009 he obtained his PhD in food science at the University College Dublin (Ireland). He joined Eurofins in 2010, being responsible as a study director GLP for multi-site residue studies including test sites all over Europe. In 2012 he moved to the Eurofins food division. As Strategic Account Manager he can use his gained experiences in the area of Health Foods & Supplements for business development, consultancy and related customer services on an international level. Since 2016 he is also responsible for the Baby Food area.