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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
Title: Get ready to sail the winds of disruption
Synopsis: Discover the trends that are changing the rules of the game, the challenges that companies are facing in their endeavour to adapt to innovation in the F&B environment.
Speaker: Albert Meige, CEO & Enchanteur, Presans
Title: Radical innovation in multinationals
Speaker: Manuela Borella, Danone Innovation Accelerator VP, Danone
Title: Collaborations with academic institutes: an important tool for innovation
Synopsis: Research collaborations with world renowned academic institutes can be a very useful tool for laying foundations for innovation. Such collaborations can be the drivers at various stages of innovation, when set up with a strategic plan. This presentation will highlight the critical role academic institutes can play for innovations within an industry setting.
Speaker: Dr Kavita Karnik, VP, Global Nutrition and Open Innovation, Tate and Lyle
Speaker: Maria Tavares, Head of Global Innovation Strategy, Givaudan
Time: 10:50 - 11:20
Refreshments and networking
11.20 – 12.00 Meet the innovation game-changers
- Case study 1: Better Juice – Winner of the Most Innovative Technology or Service Supporting F&B Award at the Startup Innovation Challenge 2018.
Speaker: Eran Blachinsky, CEO, Better Juice
- Case study 2: TBC
- Case study 3: TBC
Panel discussion: Innovating the food system: how are companies embracing the faster pace of change in the food system? What’s working? What’s not? What’s next?
Chair: Nard Clabbers, Senior Business Developer Personalized Nutrition and Health, TNO
- Alberte Meige (Presans)
- Kavita Karnik (Tate and Lyle)
- Maria Tavares (Givaudan)
- Manuela Borella (Danone)
- Maarten Ooms (Rabobank)
13:00 – 14:00
Lunch and networking
Session Moderator: Anne Mullen, Chief Editor for Nature Food
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
Title: Sustainability from farm to fork: the business case for the sustainable manufacturing of innovative products
Synopsis: Satisfied Snacks has recently completed a new manufacturing facility running on 100% on-site generated renewable energy and has introduced plastic-free packaging. Traditionally such sustainability initiatives come with higher costs. We’ll explore the potential financial benefits and the consumer value proposition linking sustainability to sales.
Speaker: Heather Daniell, Founder, Satisfied Snacks
Speaker: Atze Van der Goot
Afternoon refreshments and networking
Session Moderator: TBC
Title: Can protein technology 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 (dairy) 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. Current and future technologies and trends that are need to shape the future of food and beverage will be highlighted :
- Plant protein: from consumer favourites to functional ingredients
- The flexibility of diary ingredients to create high protein foods
Speaker: René Floris, Division Manager Food, NIZO
Title: CRISPR-cas: The capacity of modern-day plant breeders to improve the nutritional quality of crops
Synopsis: Progress in science and technology has provided plant researchers and breeders with an ever-increasing capacity to handle the genetic material of plants. Some of the latest advances include tools for gene editing, such as CRISPR-Cas, which allows the introduction of mutations is exact locations of the genome. This gives breeders a high capacity for trait management. Coupled with increasing knowledge of biochemical pathways in the cells, this is now being applied to develop seeds, fruits and tubers with increased levels of micronutrients, cereals with lower levels of gluten, vegetable oils with healthier fatty acid profiles, and much more.
Speaker: Dennis Eriksson, Researcher, Swedish University of Agriculture Sciences
Afternoon refreshments and networking
Title: Food innovation begins with breakfast
Synopsis: Introducing JUST Egg, the story of delivering the first plant-based scrambled eggs to many restaurants across the USA and the company’s work on cultured chicken meat.
Speaker: Udi Lazimy, Global Sourcing and Sustainability Director, JUST
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?