Registration and refreshments
Angelique Cachia, Head of Content, Fi Global
Moderator: Heather Granato, Vice President - Content, Health & Nutrition Network
Title: A snapshot from the future: what happened to the trends of today?
Synopsis: Thanks to GoogleTimeTravel, we are joined by a speaker today from the year 2030. He will give us a unique and first-ever opportunity to see, from the perspective of 2030, how today's trends shaped the food and beverage industry. Which ingredients and which foods became big successes and why? How did people's growing demand for better healthcare shape the industry? How did companies adapt? What happened to dairy? To plant-based foods? What were the surprises that we hadn't foreseen in 2018?
Speaker(s): Julian Mellentin, Director, New Nutrition Business
Case Studies: securing a sustainable future
Synopsis: The worlds natural resources are not unlimited and as the population continues to grow, and climate change affects the natural landscape, they are being used up more rapidly. Not only is there a moral obligation to protect our environment, but it also makes good business sense. Savvy companies are tackling this challenge and developing innovative and commercially viable solutions. Hear about some of these exciting solutions, including:
- Case study 1: Lab grown meat
Aleph Farms: Sustainable meat-eating for the future
Synopsis: ‘Clean’ meat could make eating a burger even more satisfying. By growing meat in the lab, you can select which cuts to produce in a safe environment: no waste, no mass farming, better for the environment. Learn more about the science and assess the commercial viability of these products.
Speaker(s): Didier Toubia, Co-Founder & CEO, Aleph Farms
- Case study 2: Edible packaging
the edibles: Customization and sustainability
Synopsis: As well as contributing to the fight against single-use plastic straws, these edible straws can be designed to include certain nutrients that benefit specifically targeted demographics. Learn more about the technology behind the product, and the potential applications it could have as a sustainable supplement in the future.
Speaker(s): Divya Mohan, Co-Founder, the edibles
Title: Anticipating future retail through personalised nutrition from a digital perspective
Synopsis: E-commerce has already completely changed the way that consumers shop for food, and Amazon’s entry into the online food retail space has shown the strength this sector’s future. But how is traditional retail evolving to keep up? Amazon Go and Alibaba’s Hema are perfect examples of how technology is completely revolutionizing the traditional supermarket experience. Learn more about how retail will look in the future.
Speaker(s): Ignace de Nollin, Business Manager, SmartWithFood
Title: Digital health and its impact on the nutrition category in consumer health
Synopsis: Digital health is gaining importance for all stakeholders around consumer health and nutrition. Technologies like smartphone & wearable sensors, cloud storage, and data analytics are playing an increasing role supporting consumers with a broad range of applications. It is well accepted that nutrition is playing a key role in health and wellness and the combination of a smart nutrition strategy with physical activity and digital health tools (incl. diagnostics, tracking of medical records, education etc.) can further increase its. This will lead into new and more holistic consumer health industry opportunities.
During this presentation different examples of digital health solutions will be explored targeting different aspects incl. educational / behavioral change tools, diagnostics leading to personalized nutrition recommendations, interplay possibilities with Pharma companies, AI and machine learning, and digital substitutes. Furthermore, current and future business models will be discussed.
Speaker(s): Dr. Volker Spitzer, Global Principal, Consumer Health R&D - Consulting Services, IQVIA
Time: 10:55 - 11:25
Refreshments and networking
Title: Artificial intelligence has moved from science fiction to reality
Synopsis: A new AI based technology could accurately predict future flavour preferences among consumers.
The advent of applied machine learning and artificial intelligence can make sensory science a predictive tool for product development. Advanced algorithms and models can be trained and updated to accurately reflect the perceptions of demographic tasting populations and monitor changes in consumer preferences. Such insights can be used to create better, more targeted products that best meet the dynamic nature of consumer preference.
Speaker(s): Jason Cohen, Founder & CEO, Gastrograph
Focus on open innovation
Open innovation encourages companies to look externally for sources of innovation as a way of improving products and reducing time to market, rather than relying on in-house R&D expertise. These external sources can include academia, startups or other industry players. This business model is changing the face of innovation within the F&B industry.
Moderator: Dr. Volker Spitzer, Global Principal, Consumer Health R&D - Consulting Services, IQVIA
Introduction from moderator: Open innovation as a new business driver in the consumer health and nutrition industry
Synopsis: For many years multi-national consumer health companies relied mainly on internal resources to develop new products leading to a broad range of line extensions and “add-ons” not always providing relevant new health benefits. Knowledge and ideas coming from academia, entrepreneurs, consumers etc. were not considered properly due to the lack of related business models and processes. During the last decade a more decentralized “Open Innovation” approach gained strong interest encompassing the whole chain of innovation from ideation to co-developments. By applying an overarching architecture connecting inside and outside activities the industry realizes that open innovation approaches can be more profitable, accelerate time to market, and increase differentiation in the market.
Interview: Open innovation within Bayer
Interviewee: Adrian Percy, Head of Research & Development, Bayer
Mini workshop: Identifying the benefits and challenges of implementing an open innovation strategy
Synopsis: With open innovation becoming increasingly important in driving development, delegates will be invited to think about and share their experiences of open innovation and, after discussion with others in the room, come up with ideas of how to overcome typical challenges.
Time: 12:45 - 13:45
Lunch and networking
Session Moderator: Mariette Abrahams, Director, Mariette Abrahams Consulting
Title: Exploring the potential for personalised nutrition
Synopsis: Personalised nutrition is growing area of innovation for the F&B industry, as consumers look for more customized ways to support their health. How will this field evolve over the long term? Hear about the latest research into developing targeted products and services, and learn how companies can commercialise this opportunity in future.
Speaker(s): Nard Clabbers, Senior Business Developer Personalised Nutrition and Health, TNO
Title: Personalising gut health
Synopsis: Research is beginning to reveal the extent of the link between gut health and a person’s overall health. This reveals a multitude of opportunities to develop personalised nutrition tools and solutions based on a person’s microbiome. This presentation will address the following key questions:
- What is today’s state of science and where will we be 5-10 years from now?
- How can knowledge of the role of the microbiome be used for personalised nutrition?
- What is the minimum amount of information that we need to have about a certain person in order to be able to provide personalised nutritional recommendations?
- How close is a commercial solution for personalised gut health?
Speaker(s): Professor Christian Sina, Director, Institute of Nutritional Medicine - Campus Lübeck
Debate: Personalised nutrition: established category, or emerging science?
Synopsis: With the F&B industry focusing on commericalising personalised nutrition, and making it accessible to consumers, is the industry oversimplifying the category? Is there untapped potential being overlooked for a quick win with consumers? Are we just scratching the surface of the power of personalised?
- Adrian Hodgson, Nutrition Innovation Consultant, Spoon Guru
- Professor Hannelore Daniel, Nutrition Physiology, Technical University of Munich
Time: 15:20 - 15:50
Refreshments and networking
Title: Crossing boundaries: learning from other industries to develop personalised solutions
Synopsis: Technology is advancing more rapidly than ever before. Artificial Intelligence is helping to develop personalised tools for customers. In certain sectors, this technology advances more quickly. For example, healthcare, where wearable sensors and predictive diagnostics are well established tools to help patients manage their own health. What can the F&B industry learn from these technologies about developing personalised nutrition?
Speaker(s): Mariette Abrahams, Director, Mariette Abrahams Consulting
Panel discussion: Privacy vs customized targeting: how to deliver a personalised service with enhanced data protection
Synopsis: Consumers are demanding more customized services, especially when it comes to their health. As a result, a multitude of startups and service providers that are reliant on accessing consumers’ personal data have sprung-up. However, with the introduction of GDPR in Europe, and recent scandals highlighting the danger of data being used in the wrong way, consumers are becoming more wary of who they share their data with. What are the potential challenges the personalised nutrition industry will face? And how will these challenges shape the development of this industry?
- Dr Marco Iotti, CTO, MIXFIT
- Nard Clabbers, Senior Business Developer Personalised Nutrition and Health, TNO
- Ignace de Nollin, Business Manager, SmartWithFood
- Professor Christian Sina, Director, Institute of Nutritional Medicine - Campus Lübeck
Title: Mapping the evolving relationship between industry and consumers
Synopsis: We are seeing a lot of convergence in the marketplace: channels merging (Amazon & Whole Foods), category lines blurring (supplements to food to beverages), and technology becoming a bigger part of health (fit bits, smart phones, DNA, etc). This has left consumer 2.0 empowered but utterly confused, so they are increasingly seeking more personalized solutions to fit their needs and searching out credible sources of diagnostics and corresponding nutrition recommendations they can trust. This represents tremendous opportunity but also some huge challenges for brand owners. The personalized nutrition opportunity is not just about finished brands; it is about suppliers providing more turnkey solutions and partnering with brands to provide ingredients with IP, science, and even helping to build consumer awareness: aka B2B2C.
Speaker(s): Jeff Hilton, Partner & Co-Founder, BrandHive
Introduction from Chair
Speaker(s): Luca Bucchini, Vice-Chair, ESSNA
Title: Insects in sports nutrition – biblical plague or modern superfood?
Synopsis: The production of livestock-based protein such as meat or whey consumes vast amounts of land, feed, and water and produces lots of greenhouse gases. Insects are a feasible alternative to provide high-quality nutrients at a fraction of the natural resources. However, eating habits and culture are a main obstacle in introducing this sustainable food source to the Western world. Utilizing insects in sports nutrition focuses on the good nutrients while also talking to an audience that is open for food innovation.
Speaker(s): Dr Christopher Zeppenfeld, Founder, Swarm Protein
Title: Sports nutrition and the general population - I now pronounce you husband and wife
Speaker(s): Dr Dan Reardon, CEO, Fitness Genes
Title: Probiotics, health and sports performance
Synopsis: The best estimates suggest that we have almost 40 trillion bacteria cells in our bodies…about the same as the number of total “human” cells. Research over the last few years has demonstrated that these bacteria have a number of varied and profound effects on health, immunity, mood and possibly even exercise performance and recovery, in addition to their obvious effects on digestion and absorption of nutrients. It now seems inevitable that, once we learn to effectively evaluate individual gut bacteria profiles and intervene to adjust them, this will be one of the key healthcare interventions to treat disease and optimise human health in the future. This and the various foods, supplements and other interventions which can affect gut bacteria will be explored.
Speaker(s): Mark Gilbert, Vice-Chair, ESSNA
Time: 15:20 - 15:50
Refreshments and networking
Title: The Future of Sports Nutrition: mind, body and holistic health
Synopsis: Short term performance improvements are great, but not at the cost of long term health and mental wellbeing. It is time for a new approach rooted in mental and emotional wellbeing: a stable foundation from which we can build our best physical performance. This is the future.
Speaker(s): Joe Welstead, Co-Founder, Motion Nutrition
Title: Speed of legislation could limit innovation – here’s what businesses need to know
Synopsis: The sports nutrition industry is a fast-evolving sector that manoeuvres itself through leading trends and latest science to provide consumers with state of the art products to suit evolving needs and demands. In order to thrive, the industry needs a regulatory framework that allows companies to innovate and that would provide them with the legal clarity they need. Can the speed of legislation keep up with speed with the latest developments in the sports nutrition sector? This presentation highlights what businesses need to know about the evolving regulatory framework and what that means for innovation.
Speaker(s): Claudia Mucciardi, Vice Chair, ESSNA