Agenda

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The Future of Nutrition: Plenary sessions
08:30 - 13:00 Hotel Novotel Paris Roissy CDG Convention, Paris
Pre-event Summit
CEO
CO:CUBED Limited
CEO
Better Juice
Danone Innovation Accelerator VP
Danone
Senior Business Developer Personalized Nutrition and Health
TNO
VP, Global Nutrition and Open Innovation
Tate & Lyle
CEO
GNUbiotics Sciences SA
CEO & Enchanteur
Presans
Managing Director F&A Innovation
Rabobank

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Time: 08:30 
Registration and refreshments

Time: 09:00
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

Time: 09:15
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

Time: 09:45
Title:
Radical innovation in multinationals
Speaker: Manuela Borella, Danone Innovation Accelerator VP, Danone

Time: 10:05
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: 10:25
Title:
Startup-powered disruptive innovation​
Synopsis: Startups are pioneering the future and most corporates are now seeking to collaborate. But why does Open Innovation often fail to deliver the transformation it promised? To answer this question, we asked 150+ startups what they think needs to change, and the results may surprise you. In this presentation, Jeremy Basset will combine insights from Co:cubed's research and his experience of launching the Foundry at Unilever to equip you with tips and tricks to turbocharge your open innovation strategy.
Speaker: Jeremy Basset, CEO, CO:CUBED Limited

Time: 10:45 - 11:20
Refreshments and networking

11.20 – 12.20 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: Dr. Eran Blachinsky, CEO, Better Juice
  • Case study 2: GNUbiotics Sciences SA- Winner of the Most Innovative Healthy Food or Beverage Ingredient Award at the Startup Innovation Challenge 2018.
    Synopsis: How challenges in the food industry are opening partnership and creating new ecosystem with startups to accelerate innovation cycle for consumer benefits.
    Speaker: Jean Philippe Kunz, CEO, GNUbiotics Sciences SA
  • Case study 3: Amai Proteins Ltd.
    Speaker: 
    Ilan Samish, PhD Founder & CEO, Amai Proteins Ltd.

Time: 12:20
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
Panellists:

  • Kavita Karnik (Tate and Lyle)
  • Manuela Borella (Danone) 
  • Maarten Ooms (Rabobank)
  • Jeremy Basset, (CO:CUBED Limited)

13:00 – 14:00
Lunch and networking

The Future of Nutrition - Stream A: Sustainable foods systems
14:00 - 16:30 Hotel Novotel Paris Roissy CDG Convention, Paris
Pre-event Summit
Founder and CEO
Satisfied Snacks
Assistant Professor (Tenure Track) in Sustainable Food Processing
ETH Zurich
Chief Editor
Nature Food
Business Development Manager - Programme Manager Sustainable Food Chains,
Wageningen Food & Biobased Research
Professor Sustainable Protein Technology
Wageningen University

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Session Moderator: Dr. Anne Mullen, Chief Editor for Nature Food

Time: 14:00
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: Dr. Heather Daniell, Founder, Satisfied Snacks

Time: 14:30
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

Time: 15:00
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

Time: 15:30
Afternoon refreshments and networking

Time: 16:00
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

 

The Future of Nutrition - Stream B: New food technologies
14:00 - 16:30 Hotel Novotel Paris Roissy CDG Convention, Paris
Pre-event Summit
Researcher
Swedish University of Agricultural Sciences (SLU)
Divion Manager FOOD
NIZO
Director of Insights
Lumina Intelligence, part of William Reed
Global Sourcing and Sustainability Director
JUST, Inc.
CEO & Co-founder
CUBIQ FOODS

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Session Moderator:  Ewa Hudson, Director of Insights, Lumina Intelligence, part of William Reed

Time: 14:00
Title:
Smart fat solutions for the food industry​
Synopsis: CUBIQ FOODS is working in specialty fats, like omega-3 (DHA), microencapsulation and structured fats to address the needs of the food sector in its searching for a healthier nutritional and functional product profile. The presentation will focus on the developments in cell agriculture to produce omega-3 (DHA enriched) and vegan structured fats (SMART fats) to replace animal fats and saturated vegetal fats in food.
Speaker: Andrés Montefeltro, CEO & co-founder, Cubiq Foods

Time: 14:30
Title:
High tech food technologies to steer the future of food and beverage
Synopsis: Proteins will continue to be a crucial benefit and ingredient in the food and beverage industry in the coming years. On one hand, there is a trend for including more protein in food and beverage (high protein products) using highly functional and nutritional proteins. On the other hand, consumers are becoming more and more aware of the environmental impact of food and therefore prefer plant proteins over animal proteins. This creates challenges for the food industry. New technologies in such dense protein particles, improved protein extraction technologies, and food fermentation can solve these.

  • Plant protein: from consumer favourites to functional ingredients
  • New approach to make use of plant proteins with limited solubility
  • The flexibility of diary ingredients to create high protein foods

Food fermentation for clean label solutions
Speaker: Dr. René Floris, Division Manager Food, NIZO

Time:15:00
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: Dr. Dennis Eriksson, Researcher, Swedish University of Agriculture Sciences

Time: 15:30
Afternoon refreshments and networking

Time: 16:00
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

Panel discussion: Feeding future generations
16:45 - 17:15 Hotel Novotel Paris Roissy CDG Convention, Paris
Pre-event Summit
Co-founder
ShakeUpFactory
Associate Director - Specialised Nutrition
Mintel
CEO & Co-founder
CUBIQ FOODS
Chief Editor
Nature Food

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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
Panellist:

  • Dr. Anne Mullen, Chief Editor for Nature Food
  • Andres Montefeltro, CEO, Cubiq Foods
  • Rick Miller, Associate Director - Specialised Nutrition, Mintel
The Future of Nutrition - Networking drinks
17:15 - 18:30 Hotel Novotel Paris Roissy CDG Convention, Paris
Pre-event Summit