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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: F&A startup innovation at Rabobank
Speaker: Maarten Ooms, Managing Director F&A Innovation, Rabobank
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
Speaker: Ilan Samish, PhD Founder & CEO, Amai Proteins
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
- Kavita Karnik (Tate and Lyle)
- Manuela Borella (Danone)
- Maarten Ooms (Rabobank)
- Jeremy Basset, (CO:CUBED Limited)
13:00 – 14:00
Lunch and networking
Session Moderator: Dr. 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: Dr. 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
Session Moderator: Ewa Hudson, Director of Insights, Lumina Intelligence, part of William Reed
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
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
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
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
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
- Dr. Anne Mullen, Chief Editor for Nature Food
- Andres Montefeltro, CEO, Cubiq Foods
- Rick Miller, Associate Director - Specialised Nutrition, Mintel