Mariëtte Abrahams is a nutrition business consultant, dietitian and founder of Mariette Abrahams Consulting & Associates. She currently helps companies in the digital health, biotechnology and the food industry to develop products that meet increasing consumer demand for personalised nutrition, both in Europe and abroad. She provides business consulting, strategy, communication and training services virtually. She has worked with several start-ups, agencies and a multinational food brand in the area of personalised nutrition. She is a media spokesperson, can be found speaking at national and international events and providing online education to healthcare professionals on this emerging trend.
Patrick runs the EHPM office in Brussels. Patrick has over 13 years’ experience in EU Affairs across a wide range of policy areas including trade associations, consulting and in house corporate government affairs. Patrick’s expertise in food issues has been gained through experience with a leading international nutrition company and through working for a leading EU affairs consultancy. Patrick has a BA in European Studies and Spanish from University College Cork and a Masters in European Integration from the University of Limerick.
Read the interview with Herwig to find out about the opportunities associated with fermentation for the F&B industry.
Edward joined the Mintel Global Food & Drink platform team in 2017, having spent over 2 years as a Trends and Innovation Consultant. In his role as Global Food & Drink Analyst, he tracks global trends and innovation in selected categories. Edward is a passionate speaker and provides insight driven analysis and bespoke presentations. Prior to joining Mintel, Edward worked for two of the UK’s largest retailers, Tesco and Morrisons, in various commercial roles.
Read the interview with Edward to find out how F&B companies can leverage the ‘like-worthy’ food trend and how the trend will affect the industry in the near future.
Kelly has spent the past 15 years in various global marketing leadership roles within the food, beverage and nutritional supplement industries. She holds an MBA, a Bachelor of Science in Marketing, and a certification in Digital Marketing. Her most recent role, Strategic Marketing Director for Kerry, includes leading the marketing strategies for several branded functional ingredients.
Luca Bucchini is a food risk scientist, and an expert in food and food supplement regulation. After public health and food risk assessment studies at Johns Hopkins, in the US, he co-founded the Rome-based food consultancy Hylobates – 15 years ago. He and his team have helped register thousands of food supplements across Europe, and supported businesses comply with EU law. He has worked with the vibrant botanicals and food supplement industry for years, with its intriguing scientific and regulatory challenges. In the food and food supplement sector, Luca routinely helps companies manage crisis situations and recalls. Luca is a vice-chair of ESSNA, the European Sports and Specialist Nutrition Alliances, and a director of EuroFIR., the non-profit food and food supplement composition organisation.
Read the interview with Luca to find our more about food fraud of food supplements.
Dr. Carpentier has extensive experience in food ingredient innovation and food industry supply chains.
He holds a PhD in biochemistry from Ghent University and held various roles in sales and business development such as global director new market development for the DuPont Industrial Biosciences. He further worked with a number of companies ranging from start-ups to multinational consumer goods companies and food ingredient manufacturers to address unmet market needs around health, nutrition and sustainability.
At Inbiose, Dr. Carpentier is responsible for commercial strategy and partnership developments for new specialty carbohydrates innovations such as Human Milk Oligosaccharides.
As a committed mountain bike racer, nutritionist and diabetic, Nard believes that measuring aspects of your health and using that information for personalized advice will be the future of food and health. At TNO, he has set up a large international research consortium together with Wageningen University that investigates technical and social innovations to enable personalized nutrition through consumer empowerment. This pre-competitive public private consortium is unique in combining different scientific expertise and using real world field labs.
Read the interview with Nard to find out more about the future of personalised nutrition, challenges and opportunities associated with it in.
Before starting Analytical Flavor Systems, Jason was the Founder and Executive Director of The Tea Institute at Penn State, which oversees 20+ researchers in 5 fields of study in traditional Chinese, Japanese, and Korean Tea Culture. Jason did his research in sensory science, machine learning, and artificial intelligence - eventually developing the Gastrograph system after 3 1/2 years of research.
Sebastian Copien loves to cook. And he loves to create vegan recipes with natural foods that are simply fun. The cookery teacher, author, surfer and permaculture practitioner has been teaching thousands of people the simplicity and joy of conscious cooking in his courses, seminars and events for over 10 years. His speciality is the new plant-based cuisine. As one of the 4 founders and lecturers of the PlantBasedInstitute, he offers courses to integrate high-quality vegan cuisine into gastronomy, private households and public institutions.
His standard work on vegan cuisine “Die vegane Kochschule” (The vegan cooking school) has been available since May 2015.
Frank Cordesmeyer is a Board Member and Director of Communications Europe at the Cellular Agriculture Society. With his background in Food Science/Technology and Business Management he has worked in Food Safety, Insect Technology, and Cellular Agriculture. He is currently based in Switzerland working as a project manager in the field of Biotechnology.
Jeff Daelman graduated as a Bio-Engineer in Food Technology and Nutrition at Ghent University in 2009 and obtained his Doctoral Degree in Applied Biological Sciences at the same university in 2013 with an expertise in Food Safety and Predictive Microbiology. He then transferred to the pharmaceutical industry as a Project Engineer at Pifzer’s Puurs plant, tasked with process validation for parenteral products. In 2016 he joined Rousselot as a Product and Business Development Manager focusing on business development for Food products in EMEA and providing technical support to clients in the Middle-East, Africa and Central- & Eastern-Europe.
Read the interview with Jeff Daelman and Sara de Pelsmaeker to find out more about the potential for the application of plant-based protein sources within the F&B industry and what the future of protein holds.
Prof. Dr. Hannelore Daniel is the chair of Physiology of Human Nutrition at the Technical University of Munich. Her main research interests are diet-genome interactions including concepts of “personalized nutrition”. She is a member of the German National Academy of Sciences (Leopoldina), a member of the German National Bioeconomy Council and a reviewer and advisor for national and international funding agencies and the EU commission. Hannelore Daniel has produced more than 450 scientific papers and reviews and three text books. She owns a number of patents and is an advisor to a number of companies in the biotechnology and food/retail domain.
Wim de Laat studied Molecular Sciences at the Agricultural University of Wageningen. After the completion of his Masters, he started the career as a fermentation process development specialist. He developed various large scale fermentation process technologies in the application fields of food, feed, pharma and bio-energy.
After 25 years of working in the corporate R&D sector, Wim started his own company - BioscienZ to develop new technologies for agro, food and feed applications. In 2017 and 2018, together with his company, he won 4 Dutch SBIR grants in New Food Challenge focussing on developing new foods based on microbial fermentation to replace animal based food systems.
Ignace is a born entrepreneur with experience in food, retail and pharma. With SMARTWITHFOOD he is building digital tools for partners & clients to bring more convenience and better consumers experiences by responding to their personal needs. Ignace is always ready to pioneer in improving transparency and clarity to the consumer, with the sole purpose to help the latter make the right product choices better and faster.
Sara De Pelsmaeker graduated as a Bio-Engineer in Food Technology and Nutrition in 2009 at Ghent University. She obtained her Doctoral Degree in Applied Biological Sciences in 2016 at Ghent University with an expertise in sensory analysis. During her PhD she was also a teaching assistant for the department Agricultural Economics. Her first job was as a Sensory Specialist for the Coca-Cola Company where she later transferred to the R&D department focusing on adult sparkling drinks. Since 2018 she has joined Rousselot as a Product and Business Development Manager focusing on the business development Peptan brand for EMEA and supporting the gelatin business in North-West Europe.
Read the interview with Sara de Pelsmaeke and Jeff Daelman to find out more about the potential for the application of plant-based protein sources within the F&B industry and what the future of protein holds.
- Innovation Tour: Clean label 2.0: trust & traceability
- Innovation Tour: Clean label 2.0: trust & traceability
- Innovation Tour: Personalised nutrition
- Innovation Tour: Healthy mind & body: cognitive & immune health
- Innovation Tour: Healthy mind & body: cognitive & immune health
- Innovation Tour: Personalised nutrition
Since Joining Fonterra in 2011, Laura has held several roles at Fonterra’s Research & Development centre in New Zealand, working on the development and application of protein ingredients in food. She transitioned to the Fonterra EU Amsterdam headquarters in 2014.
Engineer Master Degree in Food Science and Human Nutrition, graduated from AgroParisTech (formerly INAPG). 15 years of experience in marketing and innovation in agrofood (Bongrain) and pharmaceutical/dietary supplements companies (Super Diet, Physcience, Pfizer, Johnson and Johnson). Since 2009, Founder and General Manager of Nutrikéo. Nutrikéo is a consulting agency in nutrition strategies. Its expertise covers 4 areas: market research, innovation, communication and education in nutrition & health, to develop new products and services, or promoting new behaviours.
Read the interview with Grégory to find out with natural foods have been the most popular for their functional benefits and where the functional foods segment is headed next.
For the last 25+ years, I have been supporting companies of all sizes across the whole agri-food supply chain to survive and grow; providing support in areas related to food safety, quality, exporting, efficiency of operations/sustainability and innovation (product, process and packaging). I am passionate about food safety/quality, training, learning & development, and achieving culture excellence in food businesses through behaviour change. I am also passionate about encouraging young talents to have a career in the food industry.
As co-director of the research department "Innovation processes and technology consequences" at ITAS/KIT in Karlsruhe, the philosopher led the first project on the topic of in vitro meat in Germany for the Federal Ministry of Research and Education: "Visions of in vitro meat".
She is implementing her current project, an in-depth study on the subject of artificial meat, together with the Adelphi Research and Advisory Institute for the German Federal Ministry of Environment. She is also working on the Berlin Futurium, an initiative of the Federal Government together with leading German science organisations, foundations and the German economy on future trends.
Melanie “vegan wolf” Fraunschiel from Vienna, is one the most successful boxers in Austria - she won 3 state championships in the 60 and 64 kilo weight registers in Olympic boxing. She started boxing in 2010 during her time in the Austrian Armed Forces. There she met her boxing coach and after 10 years of Kyokushinkai-Karate she changed to martial arts. After 55 boxing matches, including a 5th place in the EU Championship, silver in the Valkyries team in the Italian Bundesliga and numerous karate tournaments before, she now focuses on her passion for water sports and is competing in national and international wakeboard contests. She holds degrees in medical informatics and industrial engineering,
Josephine Garvey completed her BSc (Hons) degree in Nutritional Sciences/Nutrition & Dietetics (and hospital placement) in London. She went on to specialise in paediatric clinical nutrition and worked at various London hospitals for 10 years; with a special focus on childhood food allergies, neurological disorders, neonates & cancer. She was an invited lecturer for under and post-graduate courses including the MSc in Food Allergy, Southampton University, and Paediatric Nutrition at the Royal Free Hospital, Medical School, London. In 2000 she undertook her masters in Nutritional Medicine at Surrey University and thesis on Prebiotics in children with Idiopathic Constipation (supervised by Dr J. Brown, Surrey University and Prof. Glenn Gibson, Reading University). Jo then spent over 12 years working for the medical nutrition industry (Nutricia/Danone), where she was responsible for building the paediatric nutrition business within established and emerging markets. A major focus of her work was establishing partnerships with global experts, supporting nutrition education and training as well as building evidence platforms. Since July 2017 she is working as an independent paediatric nutrition consultant. She is also an affiliate with The University of Queensland where she is supporting a project on screening for children with Cerebral Palsy, and is an advisor for IIPAN (International Initiative for Pediatrics and Nutrition) - a project led by Columbia University (NY) developing educational platforms for children with cancers in LMIC. She has published various articles in her field of expertise, lectured at university level and has presented at national and international events on paediatric & infant nutrition/ nutrition support.
Mark has been involved in Fitness and Sports Nutrition for over 20 years. He has been involved in product research & development, patent/IP work, marketing, labelling and/or provided regulatory advice whilst working for and with over a dozen of the world’s top sports supplement companies. Currently, Mark spends much of his time as an independent consultant and (as an ESSNA member) he represents Tropicana Health & Fitness, Ltd, who are an importer/distributor of about 100 sports / food supplement brands. Mark writes and is on the advisory board for three top fitness magazines (Muscle & Fitness, Flex and Muscle Insider) and has a degree in Nutrition, is a certified sports nutritionist, has studied exercise science and worked with several athletes (including two champion Mr Olympia bodybuilders). Mark has also competed in national fitness/endurance competitions and worked in clinical nutrition (advising NHS doctors and dieticians) and pharmaceuticals.
Read the interview with Mark to find out how the addition of probiotics in sports products benefits professional athletes and where the trend is going.
Heather Granato is a 25-year veteran of the natural products industry. She has been a presenter at events including SupplySide, Vitafoods, Natural Products Expo, the Natural Gourmet Show and the Folio: Show. Her publishing experience includes Natural Products INSIDER, Food Product Design, Country Living's Healthy Living, Natural Foods Merchandiser, Delicious Magazine and WomenOf.com. She was named a 2015 Top Woman in Media by Folio; received the 2014 Visionary Award from the American Herbal Products Association (AHPA); and was awarded the CEO Merit Award for Content from Informa in 2014.
Josita Hartanto, born in Germany, is one of the best vegan chefs in Europe. She runs the Lucky Leek in Berlin and is the author of two cookbooks. Trained at the Steigenberger Hotel in Berlin she started working in various houses, including as head chef at the hip Oxymoron in Berlin. Hartanto became chef at La Mano Verde, Berlin’s first vegan restaurant in 2010. In 2011 she opened the Lucky Leek, one of the few vegan restaurants recommended by the Guide Michelin.
Professor Dr. Volker Heinz received his scientific education in food process engineering. During his time as an assistant professor at TU Berlin where he coordinated numerous European Union projects. In 2006 he was appointed Director General at the German Institute of Food Technologies (DIL). He has published more than 200 peer reviewed papers, book chapters and books and is member of national and international boards and counsels.
Jeff Hilton is partner and co-founder of BrandHive, a leading global healthy-lifestyle branding agency celebrating 21 years working with dietary supplement, functional food and beverage, and health and beauty brands. Jeff brings 38 years of advanced business and marketing insight to his clients, and has been recognized by Advertising Age magazine as one of the nation's Top 100 Marketers. Jeff is also a recipient of Nutrition Business Journal’s Personal Service Award.
Read the interview with Jeff about commercialisation of the personalised nutrition trend.
I am a vegan chef, cookbook author and food consultant from Berlin, Germany. I turned my passion into a profession and work full time in the culinaric world. In 2014 my first cookbook “Sophias vegane Welt” was released, followed 2015 by a YouTube Channel under the same name. “Vegan Queens” was released in 2016. Since spring 2017 the Vegan-Queens-Podcast is online featuring inspiring chats with female entrepreneurs. Engagement for gender equality and social justice are as important to me as the beautiful and indulgent things in life. Sustainability and conscious consumption are top priorities for me in the kitchen as well as in everyday life.
Ewa is in charge of the content strategy for Lumina Intelligence, a new business intelligence service for high-growth food and nutrition markets from William Reed. Prior to that Ewa managed the global Health and Wellness, Nutrition and Ethical Labels industries at Euromonitor International, which she joined in 2003. During that time Ewa had direct responsibility over the content and quality of Euromonitor’s research, which provided strategic analysis of the global health/nutrition/ethical labels market as well as in-depth coverage of 54 countries worldwide.
Marco is an active Food Tech entrepreneur, manager and investor. He covers the role of CTO and CSO for Mixfit, the digital personalized nutrition company he co-founded in 2015. During his career, he had the opportunity to build ventures in the field of Nutrition, Health and Wellness and Performance Management. He published scientific paper and patents in Material Science, Food technology and Mechanical Engineering. He is interested in the holistic concept of health and wellness which justifies his additional passion for Yoga, Philosophy, Spirituality, Chinese medicine and Ayurveda. He is an entrepreneur by heart, moved by the will of helping create a more sustainable world.
Read the interview with Marco to find out how to ensure consumers’ trust in F&B industry.
Professor Dr. Dipl.-Ing. Henry Jäger is Professor of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria. His research field covers the application of alternative food processing technologies for gentle food preservation as well as the targeted recovery of ingredients and modification of food structures. He moved back to academia from an industry position in Research and Development at Nestlé where he worked on process development in the field of preservation technologies. Before, he was researcher in the Department of Food Biotechnology and Food Process Engineering at Technische Universität Berlin where he also obtained his PhD and an Engineering Degree (Dipl.-Ing.) in Food Technology in 2006. Henry Jäger is active in several commissions such as the FAO/WHO Codex Alimentarius Commission as well as the Senate Commission on Food Safety of the German Research Foundation. He holds editorial appointments for Innovative Food Science and Emerging Technologies as well as for Frontiers in Nutrition: Nutrition and Food Science Technology.
Darko has a PhD in Innovation Management from Paris-Dauphine University where he also gave lectures in Strategic and Innovation Management. Darko mainly enjoys working on scientific and technological challenges of R&D, Innovation, Strategic, Technology Departments of large-size companies from various industries: food, cosmetics, pharma, energy, automobile, aeronautics, space, chemistry, etc.
Christiaan Kalk holds a Master's degree in biology (microbiology) from Groningen University. While managing sales and marketing of contract research within TNO for more than two decades, he also became a project manager and a senior advisor in regulatory affairs, testing strategy, life sciences and communication. In close cooperation with experts in areas including toxicology, nutrition, pharmacology, analytical chemistry, microbiology and biotechnology, Christiaan served hundreds of clients in the international food, chemical and pharmaceutical industry. In 2017, Christiaan founded lsbi | life science-based innovations.
Ewa Kania is an industry expert on food and nutrition, with in-depth knowledge of global ingredients industry, packaged food and fresh food. She actively contributes to the content of Euromonitor International’s Food and Nutrition global research. Ewa provides global expertise and forward-thinking insights identifying latest products developments and key market trends in ingredients innovation and packaged food. She further holds a PhD in Regenerative Medicine, King’s College London, UK.
Chris Kilham is a medicine hunter, author and educator. Chris has conducted medicinal plant research in over 45 countries. Chris works with companies to develop and popularize traditional plant-based food and medicinal products into market successes. Chris also works to bridge worlds, regularly sharing information about other cultures through presentations and media. He has appeared on over 1500 radio programs and more than 500 TV programs worldwide. Chris works to bridge worlds, regularly sharing information about other cultures through presentations and media. CNN calls Chris The Indiana Jones of natural medicine.
Alexandra Kirsch is a specialist in food technology. Besides licensing food products for ProVeg with the V-Label, she is responsible for building up and coordinating the newly launched V-Label segment for cosmetics and body care products. With her know-how, she furthermore consults the food and retail industry on the replacement of animal ingredients with plant based alternatives. Kirsch finished her master’s degree in food technology at the Technical University of Berlin and started working for ProVeg in January 2017.
Professor Knorr received an Engineering Degree and a PhD in Food and Fermentation Technology from the University of Agriculture in Vienna. He is President of the International Union of Food Science and Technology (IUFoST), past President of the European Federation of Food Science and Technology (EFFoST) and Member of the International Academy of Food Science and Technology. He is the recipient of numerous awards including the Lifetime Award of the International non-thermal processing workshop, the EFFoST Lifetime Achievement Award, the ASABE International Food Engineering Award, the IAEF Life Achievement Award, the Nicolas Appert Award and the Marcel Loncin Research Prize of the Institute of Food Technologists, the EFFoST Outstanding Research Award as well as the Alfred-Mehlitz Medaille, German Association of Food Technologists. Professor Knorr has published approximately 550 scientific papers supervised ~ 300 Diploma/Master and ~ 100 PhD graduates. He holds 7 patents and is an ISI “highly cited researchers”.
Rob Kooijmans is a very experienced (interim) manager with a vast track record in quality management in the international food and feed industries, complemented with pharmaceutical ingredient manufacturing. Rob is co-founder and co-owner of FoodRecall.nl, a Dutch consulting firm providing support in food recall situations and advice to prevent recalls in the first place. Next to this he is also co-founder of Food Safety Experts, an on-line business which aims to support quality managers across the globe to be really imactful in terms of quality and food safety performance. Rob has worked for a wide range of companies, including Unilever, DSM, FarmFrites and TNO. He has held positions from (interim) QA manager as site livel to VP QA for multinational companies. His professional experiences also includes a background in strategic change management and innovation management; extensive international work experience (over 52 countries). Rob has an academic background in Applied Physics and Econometrics, next to this a solid education in food safety, process technology and supply chain management.
Read the interview with Rob to learn more about the Food Safety Modernization Act (FSMA).
Petra Kulmer owns her own fitness studio in Voitsberg/Austria. She works as a fitness trainer, personal trainer and food coach – her expertise comes from 25 years of experience in this field. She published different books for example “Der vegane Topathlet” concerning different health and sports topics. She is the cofounder of the training method CROSS SPORTS. Her personal passion lies primarily in the field of weight and high-intensity training. In 2010 she got rewarded with the Austrian animal protection award for her contributions in the organization “Tier We Ge” which works in the field of animal welfare.
Kara Landau “Travelling Dietitian” is the Founder of Uplift Food – Good Mood Food, the media representative nutrition advisor to the Global Prebiotic Association, and is a highly respected Australian dietitian and author, based in New York City. Specializing in the connection between gut healthy prebiotics and mood. Kara can be found presenting at leading global health food conferences as well as throughout the global media providing expert opinions on all thing prebiotic fibers, resistant starches, and gut health product innovation.
Benjamin Maclean is a marketing specialist at FrieslandCampina DMV. He has held several business development positions within B2B environments. As a product group manager Whey Proteins he believes in connecting people and by doing so driving product innovations at FrieslandCampina. Using these skills he has successfully worked on new DMV product developments and created several strategic partnerships. Now his focus is to speed up product development and bringing Whey Proteins to the next level for our customers. Nutri Whey Native is an example of the expertise of FrieslandCampina in meeting market trends with a shorter time to market.
Niccolò has been investing in Food Tech since 2014, and created and managed a portfolio of 10 high-profile Food Tech companies, including Impossible Foods, Clara Foods, Beyond Meat, JUST, Perfect Day and Clear Labs, as part of a leading European family office. His experience includes sourcing, diligence and growth strategy for early stage companies in Food Tech and, more broadly, in tech. Niccolò holds a BSc in Management from Bocconi University and an MSc in International Affairs from the London School of Economics and Peking University.
Read the interview with Niccolò to learn how food tech companies are approaching consumer demand for realistic meat alternatives.
Dominik Mattern is Associate Director and Head of Business Development Consumer Health & Nutrition at Lonza, global leader in pharmaceutical, biotechnology and healthcare industries. Dominik holds a degree in food chemistry and started his career at Swiss Caps in 2001, where he was responsible for the research and development for dietary supplements and OTC products. In 2005, he changed to Sales Management at Capsugel, the most efficient manufacturer of innovative dosage forms. Today, Dominik manages Business Development in EMEA, identifies and evaluates new market segments and business areas and develops strategies to implement innovative products and concepts with key accounts.
Julian Mellentin of New Nutrition Business is one of the world’s few international specialists in the business of food, nutrition and health. He is the Director of New Nutrition Business. Founded in 1995, its research and consultancy service is used by companies in Europe, Asia, Australasia and the US. Julian co-authored The Functional Foods Revolution, the first-ever book on the business of functional foods, and The Food & Health Marketing Handbook. He was a branded product marketer before founding this company and has practical experience of marketing branded products in most countries.
Dr. Nicolás Meneses is the Head of Low Energy Electron Bean and an Expert on Food and Feed Safety in the Corporate Technology Unit at Bühler AG, Uzwil, Switzerland, where he has been in charge of developing technologies for food safety of low water activity food and feed. Nicolas also worked over 3 years in the Department of Food Biotechnology and Food Process Engineering at the Technische Universität Berlin as a Research Associate involved in European and national projects. He holds a BS degree and a PhD in Food Technology from the Technische Universität Berlin, where he carried out research on non-thermal technologies. Nicolas was also Student Representative for Europe at the Non-thermal Processing Division and has continued his involvement in the leadership of the Division in recent years.
Marlene's main fields of activity are the evaluation of inputs for Organic Agriculture and Quality Assurance. She studied Agricultural Sciences at University of Applied Life Sciences (BOKU) Vienna and Cornell University in the USA. After finishing her studies she worked as Research- and Innovation Manager at Danube Soya Ltd. and as Program Manager at the Austrian Research Promotion Agency (FFG). In addition to her activities at FFG Marlene Milan was involved in several agricultural projects as independent consultant such as Masterplan for Rural Areas of the Austrian Ministry of Agriculture.
Ella Mills is an award winning cookery author and entrepreneur, and a champion of eating well. She started off with the popular blog, deliciouslyella.com, which has had over 130 million hits in the last four years. Her first book came out in January 2015 and has been the best selling debut cookbook ever in the UK and a NY Times best seller. She has since released a further three best-selling books, created a #1 app, and with her husband, opened a deli in London, as well as launching three food product lines across the UK. Their products – energy balls, granolas, muesli, oat bars and frozen meals – are now stocked in over 6,500 stores, including Starbucks, Tesco, Waitrose, Sainsburys, Morissons, Ocado, WHSmith and Holland and Barrett. Ella and Matthew recently won the Ernst & Young Rising Star Award at the Entrepreneur of the Year Awards in London.
Ella's husband and business partner, Matthew Mills is CEO of Deliciously Ella'.
Diderik joined FrieslandCampina Ingredients 6 years ago as Business Development manager where he focused on the company’s Infant Nutrition business. After three years he joined FrieslandCampina DMV in the role of leading the B2B Marketing group. In this role, he helped to define DMV's strategy and its focus on Performance Nutrition. Diderik’s current focus is preparation of the launch a new high end ingredient that meets the requirements of modern consumers and brings value to FrieslandCampina DMV’s customers.
Divya Mohan is a food Product Developer by day and an Innovator by night. She focuses on understanding how to bring sustainability in the food supply chain. As a Product Developer she works on developing functional food products using clinically tested probiotics at Probi AB. She co-founded ‘the edibles’, an innovation project to develop drinking straws that you can eat. She earned the Leap Frog scholarship for the project, won the Dragons at the University 2017 and has received pre-seed investment from Climate-KIC Nordic.
Read the interview with Divya to to learn more about the technology behind the edible straws, and the potential applications it could have as a sustainable supplement in the future.
Dr. Daniel A. Mohr is the founder and CEO of Plumento Foods GmbH, that is specialized in insect based food. Plumento Foods was the the first company in Germany to bring insect based food to the shelves.
Daniel studied industrial engineering and holds a PhD in Marketing from Berlin Technical University. After working in Management Consulting, he started a company in Shanghai in 2001, that he built up successfully until he returned to Germany in 2015. In China he saw on one hand, that is can be totally natural to eat insects and on the other hand, how global protein consumption is exploding and alternatives are needed.
Pablo Moleman is head of Corporate Outreach at ProVeg Netherlands. He consults with food companies and caterers on the replacement of animal ingredients and the introduction of vegan options. He successfully campaigned for nation-wide availability of vegan pizzas, mayonnaise and cakes.
Len Monheit has been in the healthy products industry for 20 years, initially as a co-founder of digital media leader NPIcenter, sold in 2006 to New Hope Natural Media, now part of Informa. As part of New Hope’s senior leadership team, Len assumed responsibility for digital media operations. As New Hope’s Director of Strategic Business Development, Len led market analysis as part of Nutrition Business Journal and the NEXT insights platforms. Len has guided ingredient and supplement companies on growth and supply chain strategy Len spoke on multiple conferences on topics such as: ingredients, the supplements market, supply chain and sourcing as well as emerging trends. Len Monheit is currently Managing Partner with Trust Transparency Consulting.
Read the interview with Len to learn more about how and why F&B companies should be creating more transparent supply chains.
Claudia is responsible for the compliance of some of the biggest players of sports nutrition in the region, with brands such as Optimum Nutrition, BSN and Nutramino. Her brand portfolios cover a range of sports nutrition products such as protein and pre-workout powders, protein and energy bars, meal replacement products, as well as RTDs and capsules/tablets. In terms of overall professional background, Claudia has over 7 years of experience in compliance of sports foods and supplements, with previous roles at Herbalife and GSK. Claudia has extensive knowledge and experience working with harmonised EU legislation as well as dealing with challenges which arise from differing national legislation, or from various interpretations of existing food law.
Read the interview with Claudia to learn more about what the current and future regulatory challenges manufacturers might face and what to pay attention to when developing a new product from a regulatory perspective.
Sophia Nadur is currently Global Head of Innovation at BP, supporting the creation of new revenue streams related to the movement people, goods & services via electric, connected and autonomous vehicles. She has more than 25 years’ marketing & innovation experience at Coca-Cola, Mars, Unilever, and Kraft, where she developed and led complex marketing activities and NPD across multiple food & drink categories in Europe, China, the USA, and Latin America. She also ran her own global innovation consultancy practice that supported MNCs through to startups on new product & portfolio development. She is also a qualified lawyer and the co-founder of a London-based beverage start-up with a range of ancient TCM wellness drinks on sale in the UK, the Caribbean, and elsewhere.
Nicoleta Pasecinic is a nutritionist and holds a Bachelor's degree in Food and Human Nutrition from Newcastle University. Nicoleta has experience working as a research assistant at the Institute for Health & Society at Newcastle University, in the area of public health & epidemiology. Other areas of expertise include study design, data collection, quantitative and qualitative data analysis and interpretation. Nicoleta is also a co-author of scientific papers which are currently under review, which analyse children's fitness & wellbeing, as well as current UK national screening policies for Gestational Diabetes.
David has been running the Meat Free Monday Campaign in Denmark for 4 years. His degree in Philosophy, Social Entrepreneurship and Business Management, makes for a compelling combination of the soft values of veganism with the cold, revenue-generating language of the corporate world. Among others he has done a vegetarian training course for the Copenhagen Association of Butchers, showing them that consumers and investors all over the world are increasingly becoming interested in one important question: Where do we get our protein?
Read the interview with David to deepen your knwledge on cellular agriculture.
Adrian Percy has more than 25 years of experience in the agricultural industry and is an advocate of the need for and benefits of modern agriculture. He is also a strong proponent of the development and adoption of new agricultural and food technologies which support global food security while protecting the environment.
Adrian previously served as the Head of Research & Development for the Crop Science division of Bayer. He now frequently acts as an agricultural industry representative as well as advisor to companies seeking to develop new agricultural and food technology for the marketplace.
Born in Padua in 1955, Roberto Pinton is qualified as technical and economic expert for organic food trade. For 30 years he is an experienced professional in EU and national food and organic law, labelling, marketing and consumers communication. As consultant, he has supported institutions and companies in projects related to food law and quality. Since its foundation in 2006 he holds the position of Secretary General of AssoBio, the Italian association of processors and distributors of organic and natural products. Moreover he is a member of the BOD of Federbio, a member of Accreditation Committee for Quality Agri-Food products in Accredia, and a member of the BOD of IFOAM EU.
Dr. David Psomiadis is a geologist, who performed research on palaeo-environmental and palaeo-climate reconstruction. His expertise on using stable isotopes to interpret changes of the past was enriched by studies on applied science of isotope geochemistry in the areas of food, environment and biogeochemistry. Being a member of research teams in Greece, Italy, Canada and France, he jumped to the industry to be the Head of the laboratory at Imprint Analytics GmbH in 2013. Until today, he is responsible for supervising and managing all operations related to the laboratory, for planning method development to meet customer demands and for reporting scientific results and interpretations to clients. He also leads the business development strategy of Imprint Analytics, brand development and business collaborations within global networks and international consortia.
Read the interview with David to find out more about food fraud prevention.
Nadja has been a key member of the China Skinny team since 2014, leading a number of projects in the food & beverage, tourism and health segments. As a fluent Mandarin speaker, Nadja has worked across numerous research projects and regularly communicates with consumers and industry professionals, allowing her to identify with their needs and wants. Nadja is a regular keynote speaker in China and abroad, elaborating the ins and outs of the unique market landscape in the Middle Kingdom.
Dr. Dan Reardon is a medical doctor and genetics expert who has been featured in InStyle, The New York Times and Men’s Fitness and on Fox News, ABC News, Inside Edition, Today, BBC News, Inc, Well+Good, Livestrong and 'The Doctors'. An emergency-room doctor for 10 years with a degree in human anatomy, he’s also a certified personal trainer with more 15 years of experience. Dr. Reardon has written two books and was formerly the science editor of Muscle & Fitness and Flex magazines in the U.K., Europe and Australia.
Dietrich earned his Ph.D. at the University of California, Davis in Nutrition Biochemistry. He continued his research on bioactive plant polyphenols in chocolate discovering clinically relevant reduction in blood clotting. Dietrich led basic nutrition research on cardiovascular health at Nestlé, Switzerland, and applied food ingredient research at BASF Plant Science, Germany. At Metanomics Health he developed metabolite profiling-based biomarkers for early diagnosis of metabolic and cardiovascular diseases. Dietrich has been instrumental in the development of innovation projects at BASF Health and Nutrition for more than two years and is enthusiastic about sharing his vision on nutritional products contributing to active lifestyles and healthy aging.
Niko Rittenau is a studied nutritionist with a focus on plant-based nutrition from Berlin. He combines his skills as a trained chef with the nutritional knowledge of his academic career to create innovations where good taste meets health awareness and sustainable consumption. In lectures and seminars, he shows his version of a nutrition that meets the needs of a growing world population and promotes mindfulness towards high-quality food. As a nutritionist, he motivates healthy, plant-oriented eating behaviour by imparting specialist knowledge in a lively and practical manner.
- Cooking show with Josita Hartanto
- Cooking show with Sebastian Copien
- Cooking show with Ines Romanelli
- Cooking show with Sophia Hoffmann
- Panel discussion: clean meat – a greener, cleaner and healthier alternative to the $844 billion conventional meat industry?
- Panel discussion: healthy nutrition and sports – how to liveplant-based and be on top of the game!
- Snap Talk
Ines (Arntz) Romanelli is originally from Brazil; she grew up experiencing two very strong cultures, her mother is jewish and her father is Italian. She studied at the prestigious Ecole Superieure d’Hotellerie in Paris. Here she worked as an intern in several restaurants, including a Two Michelin Star. After moving to London, she has worked in many of the best restaurants in town, including one of the pioneers restaurant of raw plant based food. Over the years, Ines has worked alongside different professionals helping people overcome different health difficulties and live a better and healthier life through a complete balanced plant based raw food diet.
Tristan Rousselle holds a Ph.D. in cell biology from the University Joseph Fourier in Grenoble. He co-founded in 2000 the recombinant protein company called PX'Therapeutics and has been its CEO until 2012 when the company joined the Aguettant Laboratory group. In 2014 he co-founded Aryballe Technologies with a group of multidisciplinary scientists and entrepreneurs. The company’s main objective is to develop, manufacture and sell the first universal and portable electronic Nose.
Angela has held nutrition leadership positions in the Fonterra over the past 28 years. Currently Category Marketing Manager in Fonterra’s NZMP paediatric ingredients division, responsible for product innovation. Previous roles include General Manager Nutrition Global R&D leading corporate nutrition functions, the nutrition science team supporting product innovation and managing nutrition research portfolios, Programme Manager Nutrition and Health leading strategic nutrition research and external relationships, Health Platform Manager for consumer maternal and paediatric nutrition division. Angela is a registered nutritionist, represented NZ on the IUNS, IDF Nutrition and Health Committee member and is past President of the NZ Nutrition Society
Emma joined Mintel’s London based Food & Drink team as Global Food Science Analyst in 2016, bringing a wealth of food technical and development knowledge from her career in the food industry. Prior to joining Mintel, Emma worked as a Food Technologist for a major UK retailer, taking ownership for product quality, nutrition, safety, ethics and legality and ensuring compliance with internal brand standards. Lately, Emma worked as an NPD Manager in the food to go division of a leading international convenience foods manufacturer, accountable for key retail and food service accounts. At Mintel, Emma provides trends analysis on nutrition health and wellness, ingredients and additives, food technology innovations, food labelling and regulations.
Read the interview with Emma to find out more on the protein trend evolution.
Ellen has been with GOED for almost seven years, and now oversees all aspects of the organization’s mission to increase consumption of EPA and DHA omega-3s as well as to protect the category by ensuring GOED members are manufacturing quality products that consumers can trust. Ellen previously directed GOED’s communications strategy for industry and consumers and was instrumental in organizing a successful consumer education campaign in 2015. She continues to work on high level initiatives such as building a healthcare professional education program and coordinating the efforts of GOED’s Executive Council on Education and Outreach, which funds many of GOED’s strategic initiatives. With 20 years of experience in the natural products industry, Ellen is the former editor of Nutraceuticals World magazine, an industry trade publication, and owner of Schutt Solutions, a consulting business focused on supporting growth in the dietary supplement industry.
Christian Sina, MD, is a Professor of Medicine and Molecular Gastroenterology, founding director of the Institute of Nutritional Medicine at the University Hospital of Schleswig-Holstein in Lübeck and Co-founder of perfood GmbH, a start up dedicated to develop data based concepts for personalised nutrition and health. Dr. Sina and his team are dedicated to increase our current knowledge about personalised nutrition and its impact on health and diseases. He published in high ranked journals such as Nature, Nature Medicine and Gastroenterology and serves as reviewer for many top ranked journals and research institutions.
Read the interview with Christian to find out about the newest research on microbiome and the factors that affect its possible application in the F&B industry.
Ranjan Sinha is the CEO of 3TandAi, a personalized wellness company that is using AI to harness advancements in gut biome, genetics, metabolic markers, Ayurveda and food technology to reverse chronic diseases. He is passionate about “food as medicine” and practised it successfully to address his life-threatening disorder. Encouraged by doctor and scientist supporters he decided to commercialize his passion. Ranjan has a Master’s degree from The Wharton School and education in engineering and nutrition. He has co-founded and run companies in the areas of large data software, human resources & direct to consumer foods. He is an active blogger and regular speaker at food tech and personalized wellness conferences.
Read the interview with Ranjan to learn what an Ayurvedic approach to personalised nutrition can offer both consumers and food manufacturers.
Ayela is Nutrition Science Manager at the British Nutrition Foundation. At the heart of her role is providing expert advice and communicating evidence-based nutrition science and its association with public health concerns to key audiences including consumers, health professionals, charities, the media and the food industry. Ayela began her nutrition career as a research dietitian in the area of cancer and malnutrition at Imperial College, and has a particular interest in elderly nutrition. She has developed strategies with key health and charity organisations to raise awareness of nutritional issues and has been involved in nutrition research required for the Department of Health.
Volker Spitzer has over 27 years of R&D/medical marketing experience in the consumer health, natural ingredients industry and academia. After his career start as a university professor he continued in different leading global roles in R&D, (open) innovation, licensing/M&A and marketing at Roche, DSM Nutritional Products, Bayer Consumer Health and analyze & realize / Zaluvida. Since October 2017 he is Global Principal at IQVIA being responsible for strategic management consulting in the area of Consumer Health R&D/Innovation. Volker has a background in chemistry/pharmaceutical sciences and holds a Ph.D. in Food Chemistry. He authored over 65 papers and books mainly around natural products.
Read the interview with Dr Volker Spitzer to find out about the digital tools that foster consumer engagement.
Amishi is driven by understanding how consumers really purchase brands (versus what they say in surveys). At NAILBITER, she has been responsible for discovering ways to analyse a high volume of CPG videos into relevant metrics. These new metrics are quantifying the irrational, fast, haphazard way consumers really shop. Amishi has been a driving force behind multiple high growth, tech based MR companies such as Affinnova and AnswerLab. She learned the value of deep insight to key marketing decisions at PepsiCo and AOL where she served on the client side.
Read the interview with Amishi to learn more about how consumers perceive clean label and what F&B companies should be doing to tap into this trend.
Leonhard Thunn-Hohenstein holds a Bachelor’s degree in Nutrition from the University of Vienna, as well as a Master´s degree in Nutrition with a focus on public health from Stockholm University. Leonhard has an in-depth knowledge of the commercial, research and marketing aspects of the nutraceutical industry with a special focus on the DACH region. He is a passionate advocate of science backed, functional molecules like astaxanthin that help to improve health and wellbeing. Leonhard has worked alongside market leaders, providing nutritional and scientific advice and guidance for new product development.
Jacob Thundil founded Cocofina, The Coconut Experts in 2005. Cocofina produces over 30 organic coconut products including oil, flour, chips, snack bars, water, vinegars, nectar and butter and is sold in 28 countries. Prior to 2005 Jacob worked for companies such as British Telecom, Accenture and Atos Origin. He has a mechanical engineering degree and an MBA in international finance.
Jacob Thundil founded Cocofina, The Coconut Experts in 2005. Cocofina produces over 30 organic coconut products including oil, flour, chips, snack bars, water, vinegars, nectar and butter and is sold in 28 countries. Prior to 2005 Jacob worked for companies such as British Telecom, Accenture and Atos Origin. He has a mechanical engineering degree and an MBA in international finance.
Dr. Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She has a PhD in food science on the effects of HPP on inactivation of microorganisms. Since 2003, Carole works as Applications Director at Hiperbaric (www.hiperbaric.com), a Spanish company designing, manufacturing and marketing food HPP industrial machines. She is a member of the board of directors of the company. Carole is in charge of the global scientific and technological support to HPP users. She is author or co-author of about twenty scientific articles and six book chapters. She is the food science and commercial coordinator for Hiperbaric R&D projects supported by European Commission.
Didier Toubia co-founded Aleph Farms with the Strauss group (The Kitchen Hub) and the Technion institute of Technology in 2017. Prior to Aleph Farms, Didier was co-founder and CEO of IceCure, which went public in 2010, and CEO of NLT Spine. He is co-inventor of over 40 patent families. Didier was trained as a Food Engineer and Biologist at AgroSup in Dijon, France, and holds a joint Executive MBA degree from the Kellogg (Northwestern University, USA) and Recanati (Tel Aviv University, Israel) business schools.
Read the interview with Didier to discover how cultured meat is produced and which challenges await it.
Elsa Trotier is a product manager for nutrition protein in Ingredia marketing department. She has marketing and food engineering degree.
After graduating from the Department of Food Business and Development in University College Cork in 2007, Amy-Jane became interested in the area of health claims and consumer acceptance and completed her PhD in this area in 2011. With a keen interest in health and wellness communication, Amy-Jane then worked as a research fellow for University College Cork. During this time she also had the opportunity to lecture in the areas of communications, new product development and research methods. In addition to her role with EHPM, Amy-Jane currently lectures in the area of food marketing in European Universities and provides assistance to companies setting up and managing their communication strategies.
Read the interview with Amy to learn more about how supplement companies can improve their success rate when launching new products.
Extreme cyclist Ben Urbanke loves racing bikes and long distances. In 2017 he was the first European to win the annual Challenge of the World UltraCycling Association. Ultra bike marathons of over 1,200 km like Paris-Brest-Paris or 1,400 km like London-Edinburgh-London and 25,000 annual kilometres on the bike are not unusual for him. Ben is eating plant-based not only because of animal love and ecological aspects, but also because his diet has greatly increased his sporting performance. Ben talks about his experiences of the last five years and his nutritional concept in his book “Be Faster Go Vegan”. He also develops his own germinated cereals with his company GOODSPORT.
Mike Wakeman is a pharmacist and healthcare consultant with master’s degrees in pharmaceutical analysis as well as nutritional medicine, and clinical oncology. Following a number of years in sales and marketing management at Glaxo, he gained extensive experience in natural medicines research and was part of Professor David Horrobin’s team-alongside Nobel laureate in medicine, Sir James Black-which was responsible for developing a number of essential fatty acid based medicines that are now in clinical use. During his time as managing director of that company, it became established as a world leader in fatty acid research and developed a global best- selling range of nutritional supplements and natural prescription medicines, which was valued at some $500m at IPO. Since then Mike Wakeman has worked as a consultant to a number of blue chip organisations including Genzyme, the US biotech giant, Galen Pharmaceuticals, and a number of other companies including BASF in the development of their pharmaceutical and nutritional supplement businesses. At present he is working with healthcare companies in UK and others in Canada, Ireland, Germany, Japan, Norway, Greece and Australasia. His most recent research investigates drugs that impact upon nutritional status. He is currently completing a doctorate in pharmacy health and wellbeing.
Joe Welstead is a former professional swimmer, turned co-founder and CEO of Motion Nutrition. As a Commonwealth Games finalist athlete, Joe found it extremely frustrating that so many sports supplements were made using low quality, artificial ingredients with little concern for the user’s long-term health. Launched in 2016, Motion Nutrition offer real-food based organic certified sports supplements. Today, Joe leads the company growing from purely sports supplements into leading the way in brain health supplementation and mental performance improvements. Joe is also a well-respected writer and speaker, with regular features in Men’s Health and at Sky Broadcasting studios.
Read the interview with Joe to find out more about the shift towards a more holistic approach to health, as opposed to short term fitness goals that he's observed recently.
Verena holds a master’s degree in both international business and European studies from the University of Vienna, as well as a diploma in nutrition. Her passion for plant-based food, along with her educational and corporate background, serves as a perfect foundation for consulting with companies around increasing their plant-based options. Aa a speaker in the fields of the plant-based market and vegan nutrition, Verena has hosted countless talks and seminars around the world. She was born in Austria and currently lives in Berlin.
With over twenty years of experience in the food industry, Lu Ann Williams is a trend expert and frequent public speaker at events around the world. Lu Ann leads a team of analysts and works with global clients to stay ahead of the curve.
Christopher is the founder of SWARM. The company develops innovative sports nutrition with sustainable protein from insects. SWARM works with a team of sports researchers, nutritionists, and food technologists and collaborates directly with small farmers in developing countries. The company has received numerous awards including Food Startup 2017 and the FIBO Innovation and Trend Award 2018. Christopher holds a PhD in economics and researched human behavior at the University of Cologne, Germany, and Cornell University, USA. He strives to combine functionality and sustainability in nutrition.