Agenda

The Future of Nutrition | Plenary Sessions
09:00 - 13:00 MesseTurm, Frankfurt
Pre-event Summit
Director
Mariette Abrahams Consulting
Senior Business Developer PersonalizedNutrition and Health
TNO
Commercial Manager
Nuritas
Researcher, consultant, journalist specialising in food policy
Freelance
Partner, Retail & Consumer Goods
PA Consulting
CEO & Co-Founder
Farmers Cut

Check all prices   Download programme

Time: 09:00
Registration and refreshments 


Time: 09:15
Title:  
The evolution of the nutrition industry: from product developers to service providers
Speaker(s): Nard Clabbers, Senior Business Developer Personalised Nutrition & Health, TNO


Time: 09:45
Panel discussion:
How will people live in the future? Exploring the impact of rapid urbanisation on health and nutrition
Synopsis: As cities in certain regions grow into mega cities, or ‘megalopolises’, pressure on infrastructure and healthcare is likely to grow. Hear more about the possible outcomes of this rapid urbanisation, and better understand the role food and nutrition will play in supporting healthy societies.
Panellists:

  • Mark Korzilius, CEO & Co-Founder, Farmers Cut 
  • Jess Halliday, Consultant

Time: 10:30
Title:
   Designing the future home
Synopsis: What will the home of the future look like? With people becoming more time precious and reliant on technology for support in their day to day lives, will food preparation and consumption change? What gadgets are likely to be available to support cooking at home, and how will this change the way people consume food on a daily basis?


Time: 11:00
Morning refreshments


Time: 11:30
Title:   
Using AI to create new ingredients
Synopsis: With so much information and data available to companies, it’s becoming harder to find the next new ingredient or idea using traditional methods. Learn how Artificial Intelligence can be used to identify new ingredients from unlikely places and understand the true potential of machine learning for the food industry.
Speaker(s): Neil Foster, Commercial Manager, Nuritas


Time: 12:00
Title:   
Food as a medicine: highlighting the latest research into potentially life-saving foods
Synopsis: Imagine if food could cure cancer? Or reverse non-communicable diseases such as diabetes? Hear about some of the latest research that highlights the true medical potential of food.


Time: 12:30
Panel discussion:
The impact of digital: how will e-retail change consumers’ relationship with food and health?
Synopsis: Consumers are increasingly moving online for everyday purchases, from the weekly grocery shop to specialist nutritional supplements. As this trend becomes the norm, companies will need to reconsider how they package and market their products to stand out on the screen, rather than the shelf. 
Panellists:

  • Mariette Abrahams, Director, Mariette Abrahams Consulting
  • Mark Sievers, Partner - Head of Consumer Markets Germany, KPMG
  • Karl Harvard, Partner, Retail & Consumer Goods, PA Consulting

Time: 13:15 – 14:00
Lunch and networking

The Future of Nutrition - Stream B: Highlighting pioneering innovation from across the globe
14:00 - 17:00 MesseTurm, Frankfurt, Conference Room B
Pre-event Summit
Market Research Manager
New Nutrition Business
VP Business Development
The Kitchen FoodTech Hub

Check all price   Download programme

In an increasingly global world, solutions and new product ideas can come from anywhere. Explore some of the innovative products coming from both established and emerging markets, and discuss how these ideas might shape the future of nutrition.


PRESENTATIONS

Time: 14:00
Title:   The Kitchen Hub: promoting foods of the future
Synopsis: Israel is fast becoming a hub for start-ups companies who are disrupting the innovation landscape across a number of industries, including F&B. This presentation will spotlight some of the most exciting companies and projects coming out of the region.
Speaker(s): Amir Zaidman, VP Business Development, The Kitchen FoodTech Hub


Time: 14:30
Title:   
Future development of the personalised nutrition trend
Synopsis: Personalisation has been identified as one of the key trends in the business of food nutrition & health. It is all about consumers “taking back control” of what they buy, eat and do - people want to feel more empowered and confident to create their very own healthy eating patterns. On this presentation, Joana will explore some of the key drivers behind personalized nutrition and how the industry can respond with products/services to meet consumer’s demand for tailored solutions.
Speaker(s): Joana Maricato, Research Manager, New Nutrition Business


Time: 15:00
Title:   Presentation TBC


Time: 15:30
Afternoon refreshments



Time: 16:00
Title:  Presentation TBC


Time: 16:30
Title:   Presentation TBC

The Future of Nutrition - Stream A: Shaping the future of nutrition in Europe
14:00 - 17:00 MesseTurm, Frankfurt, Conference Room A
Pre-event Summit
Vice President of FMCG/CPG
Sagentia
Divison Manager, Flavour & Texture
Nizo
Director
Ethics & Genetics
Head of Product Innovation
German Insitiute of Fodo Technologies (DIL)
Independent Consultant

Check all price   Download programme

An afternoon dedicated to showcasing the latest R&D from industry and academia within Europe. Learn how this research will translate into application, and understand the impact of these new developments on the food and nutrition industry in the future.


PRESENTATIONS


Time: 14:00

Title:   Tapping into the future trends: new product development changing the face of the industry
Synopsis: Take a look at some of the most innovative and forward-thinking products available for consumers now. Explore new product development from across a variety of industries, such as food, beauty and technology, and understand how consumer's growing demand for easy functional and personalised products is likely to impact the food and nutrition sector in the future. 
Speaker(s): Neil Campbell, Vice President of FMCG/ CPG, Sagentia 


Time: 14:30
Title:   
Exciting innovations within Germany’s food and ingredients sector
Synopsis: Within Germany there are a number of exciting and innovative companies changing the future of food. This presentation will address some of the most interesting developments: meat from cells, 3D printing and ohmic heating.
Speaker(s): Nino Terjung, Head of Product Innovation, German Institute of Food Technologies (DIL)


Time: 15:00
Title:   
Medicated malnourishment?
Synopsis: 85% of Americans aged 50 or over are taking prescription medication. Likewise 45% of all men and women in UK of any age are doing so as well. Whilst the impact of nutrients on drug metab olism is fully characterised and well publicised, the consequence of medication on nutritional status is less recognised. A number of these interactions and their possible impact upon patient wellbeing will be examined - especially in the elderly These inte ractions are now accessible in a comprehensive, interactive - fully referenced - evidence based dataset containing both prescription and over the counter medications. Well over 1000 drugs impact upon one or more of 20 micronutrients to either a major, moderate or minor extent. A linked algorithm integrates lifestyle choices of consequence and any use of multiple medications to enable effective food and supplement recommendations to be made to counterbalance any negative interactions.
Speaker(s): Mike Wakeman, Independent Consultant 


Time: 15:30
Afternoon refreshments


Time: 16:00
Title:  
Meeting nutrition needs: technologies at work 
Synopsis: Consumers are increasingly aware of thier own nutrition intake, making healthy food choices. In this presentation we show how the latest technological developments help the inudstyr to innocate, meeting consumer demands:​

  • Human Challenge models to substantiate claims
  • Optimal sensory reward in healthy (high protein) products
  • Optimal flavor in low salt/ sugar products

Speaker(s): Rene Floris, Division Manager Flavour & Texture, Nizo 


Time: 16:30
Head to Head: Two opposing views collide during this head to head battle. We have invited two leading experts on genomic sequencing to debate the following question: Genomic sequencing is a good tool for the food industry to use to develop personalised nutrition?

In favour:
TBC

Opposing:
TBC