Be a part of tomorrow's trends: Content highlights at Fi Europe 2021

With the Food & Beverage industry shifting at a rapid pace, we'll keep you up-to-date on the latest developments, innovations, challenges and opportunities through 10 days of unmissable content and educational sessions.

Fi Conference - Week 1 (22.11 – 26.11): Online

Join leading F&B experts to tackle current challenges and identify immediate opportunities in new product development.

Plant-based Ingredients Sessions

  • Evaluation of the plant-based trend. Lu Ann Williams, Global Insights Director, Innova Market Insights. 
  • The boom in plant-based and cell-based protein: Opportunities across the F&B value chain. Rob Wilson, Partner & Managing Director, L.E.K. Consulting.
  • Company Case Study by Roquette: Adapting to rising consumers’ expectations with a plant-based approach.

                    o   Eva Esparza, Head of Marketing Europe, Core Food Specialties, Roquette 

                    o   Iva François, Global Market Manager, Fibers and Formulated Solutions, Roquette  

                    o   Sandrine Bouvier Europe, Market Manager, Plant Proteins, Roquette  

                    o   Marie Blondel, Global Business Communication Leader – Food Global Business Unit, Roquette.

  • The fragmentation of the plant-based protein market: How to target specific segments. Mike Hughes, Head of Research and Insight, FMCG Gurus.
  • How physical and microstructural insights can enhance consumer experience of plant-based foods.  Fred Gates, Technical Specialist Food Physical Properties, RSSL and Mark Auty, Research Principal, RSSL.

Health and Wellbeing Sessions

  • How personalisation will shape the future of ingredients. Rick Miller, Food and Drink Associate Director, Specialised Nutrition, Mintel.
  • Unlocking the health potential of novel ingredients. Sabina Lukovac, Division Manager Health, NIZO.
  • The importance of protein quantity and quality in the diet of senior adults. Sandra Einerhand, Head of Einerhand Science & Innovation.
  • Trends in ingredient innovations to support digestive health. Megan Eade, Innovation Technologist, RSSL.
  • Consumers’ perspectives on food & mental wellness. Aurore De Monclin, Managing Partner, The Healthy Marketing Team.

Ingredients Reformulation Sessions

  • U.S. Flavor Trends & Insights. Lizzy Freier, Director of Menu Research and Insights, Technomic. 
  • Company Case Study by Solvay: How a single ingredient can meet the most important food market trends. Corinne Duffy, Technical marketing manager, Solvay 
  • Reformulating for Success. Carole Bingley, Technical Specialist, RSSL. 
  • Consumer drivers fuelling food and drink flavour trends. Regina Maiseviciute-Haydon, Global Food & Drink Analyst, Mintel.

Sustainable Food Systems Sessions

  • Product carbon footprinting & labelling: How to drive decarbonisation in the food industry? Paula Schmidsfelden, Carbon Trust. 
  • Circular economy in the fruit and vegetable juice value chain. Aintzane Esturo, Technical Director, IFU International Fruit and Vegetable Juice Association 
  • Creating a more sustainable future: The European plant-based market in review. Siska Pottie, Secretary General of the European Alliance for Plant-based Foods.

Innovative Ingredients and Technologies Sessions

  • Fermentation and alternative proteins: How we are harnessing the power of microbes to fuel the next food revolution. Seren Kell, Science and Technology Manager, GFI Europe.
  • Rethinking meat: The rise of GOOD meat. Udi Lazimy, Global Head of Sourcing and Sustainability, Eat Just.
  • Discovering alternative cheese. Anja Leissner, Founder and Head of R&D, Stockeld Dreamery.
  • A better breakfast: The innovation behind plant-based "Just Egg". Udi Lazimy, Global Head of Sourcing and Sustainability, Eat Just.

Regulatory, Food Safety, Supply Chain Management Sessions

  • The state of the European flavour market. Alexander Mohr, Executive Director, European Flavour Association (EFFA).
  • Current challenges in the global food supply chain. Rob Kooijmans, CEO, Food Strategy Institute
  • The latest and greatest of EU novel foods. Karin Verzijden, Attorney-at-law, Axon Lawyers.
  • The journey towards a healthier and more sustainable drink environment. Nicholas Hodac, Director General, UNESDA Soft Drinks Europe.
  • Creating a level playing field and promoting plant-based diets in Europe. Siska Pottie, Secretary General of the European Alliance for Plant-based Foods. 

Fi Conference - Week 2 (29.11 – 02.12): Online & In-Person

Future of Nutrition Panel Discussions

Find out what food pioneers from across the food industry and beyond think about the changing food and nutrition landscape.

Future of alternative Proteins 

  • Abhishek Sinha, Co-founder & CEO, GoodDot
  • Matthew Zhao, Food Scientist, Big Idea Ventures
  • Siska Pottie, Secretary General of the European Alliance for Plant-based Foods
  • Shardul Dabir, Innovation Specialist, The Good Food Institute India
  • Kinga Wojcicka Swiderska, Head of Content, Fi Europe

    Leading the food production evolution
  • Dr. Gideon Lapidoth CEO, Enzymit
  • Vinayaka Srinivas, Founder and CEO, Gaia Foods
  • Dr Pasi Vainikka, CEO, Solar Foods Oy
  • Karin Verzijden, Attorney-at-law, Axon Lawyers
  • Angelique Cachia, Director of Content & Digital, Fi Europe

Innovation Hub Programme (Show Floor & Online):

Join us from the onsite Innovation Hub for a programme highlighting innovation and exploring the latest market trends. Follow the discussions with our keynote speakers on the future of food. 

  • Top 10 trends 2022 for the F&B Industry, Lu Ann Williams, Global Insights Director, Innova Market Insights.
  • Fi Europe Innovation Awards 2021
  • Startup Innovation Challenge 2021
  • What is next for the clean label trend? Emma Schofield, Associate Director – Global Food Science, Mintel.
  • Innovation Tours 2021. Sophie de Reynal, Marketing Manager, NutriMarketing


Meet the speakers

Carole Bingley

Senior Associate Principal Scientist

Eva Esparza

Head of Marketing Europe

PhD. Alexander Mohr

Executive Director

Sandra Einerhand

Founder & Head

Lizzy Freier

Senior Research Manager

Aurore De Monclin

Managing Partner

Karin Verzijden


Rick Miller

Food and Drink Associate Director, Specialised Nutrition

Anja Leissner

Founder & Head of R&D

Dr Gideon Lapidoth

CEO and Co-founder

Speakers' interviews

Independent restaurants, chains, and ingredients suppliers need to keep a track of dining habits and anticipate emerging food trends to fully meet consumer expectations. Lizzy Freier, Director of Menu Research & Insights at Technomic, discusses how data analysis can give food service businesses a cutting edge. Read the full interview

The transitions towards sustainable food systems will fail without the adoption of alternative sources of protein. For this to happen, technological challenges need to be overcome, and a viable commercial ecosystem built. Seren Kell, Science and Technology Manager at Good Food Institute Europe, discusses key opportunities, and explains how GFI Europe is working to make this transition a reality. Read the full interview

Other Show Highlights

New Product Zone

Discover an extensive selection of the most innovative products, showcased alongside insightful information from leading industry players.

Exhibitor Showcases

Hear firsthand from the exhibitors about their new ingredients, latest research or market insights.

Fi Europe Innovation Awards

Honouring professionals and companies for their ability to demonstrate and stimulate innovation, and for their contribution to the industry.