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If you have any questions please contact

Stephan Groves
Director
Tel: +44 (0)1273 789989
E: stephan.groves@rethinkevents.com

 

Rethink Events Ltd, 2nd Floor, Intergen House, 65-67 Western Road, Hove BN3 2JQ, UK

Agenda

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Day One — November 3 Morning

9.00
Welcome Remarks

 

9.10
Keynote: Building a Food Industry that is Fit for the Future

Speaker:
Dr. Bob Sutor, VP Solutions & Mathematical Sciences, IBM RESEARCH, USA

9.30
The Mega Trends in Food Creating Tomorrow’s Opportunities

• Established macro trends are escalating at an unpresented rate. What data driven solutions will enable industry to move towards greater prediction and anticipation of future needs?
• What trends are we seeing and how are different subsectors redefining healthy food? What are the explosive market segments? How are big food brands responding and maintaining relevancy in these segments?
• How realistic is the unrealistic consumer? Gene editing and gmo are seen as part of the tool box of solutions to producing a resilience food system. Can big food giants build a robust future of gmo products alongside developing its pipeline of products in natural food?

Session Chair:
Helen Mundy, CSO, FOOD & DRINK FEDERATION, UK

Speakers:
Tim Ingmire, Food Innovation R&D Director, PEPSICO SNACKS, UK
Fabio Ziemssen, Head of Food Innovation and Food-Tech, METRO GROUP, GERMANY
Paul Jones, Technology Liaison, MARS ADVANCED RESEARCH INSTITUTE/MARS VENTURES, UK
Marius Robles, CEO & Co-Founder, REIMAGINE FOOD, SPAIN

10.15
Creating Resilient Supply Chains with Foresight: Traceability, Safety, Quality and Authenticity

• What advances are we seeing in tools and technologies such as RFID tagging, sensors, data analytics and next-generation genome sequencing that will underpin the infrastructure for creating a resilient supply chain?
• What systems are needed to better manage food supply chain to control quality and authenticity going forward? What does intelligent Quality Assurance look like and what does ‘risk-based control’ mean? How can big data be leveraged to supply greater insight/trends?
• How can technology providers partner with food suppliers, retailers and regulators to accelerate the adoption of technology solutions that will deliver a more resilient supply chains.
• In seafood, it is suggested that traceability can add 5 to 25 percent to the price point of a seafood product. What technologies and solutions exist to transform traceability and transparency from a responsibility to a value-added opportunity?

Session Chair:
Phil Richardson, Head of Food Manufacturing Technology, CAMPDEN BRI, UK

Speakers:
Matthew Sharman, Head of Science,Food Quality & Safety, FERA SCIENCE, UK
James Stafford, RFID Marketing Development, Retail Branding & Information Solutions, AVERY DENNISON, UK
Hugh Mowat, Head of Quality, MORRISONS SUPERMARKET, UK

11:00
Networking Coffee Break

 

11.30
Personalising Health: Designing Food for the Individual Microbiome

• The microbiome is a fast developing and new health frontier. How much do we understand about how we can use microbes to treat health?
• In the not-so-distant future will we be taking an eat-to-live approach? For a long time, nutrition has been seen as a pseudoscience. How is the science and evidence base progressing for the role of nutritional therapy in managing for chronic diseases? How personal will we be able to get nutrition?
• The ultimate goal is to personalise food and tailor diets – designing nutrition to control and manage the outcome of chronic conditions for consumers and patients. In the future will there be an app that can tell consumers their current health status and genetic background and allow them to order the appropriate food with one simple click.
• What advancements have been made in interpreting genomics, big data, aging and nutrition and connecting this to human applications?
• The medical foods market is estimated at $15 billion. We are currently seeing a wave of consolidation in the digital healthcare space and the use of virtual nutritionists. How is this going to converge with food retail and the consumer?

Session Chair:
Ian Charles, Director, INSTITUTE OF FOOD RESEARCH, UK

Speakers:
Scott Parkinson, Head of Gastro-Intestinal Health & Microbiome, NESTLE INSTITUTE HEALTH SCIENCES, SWITZERLAND
Colette Shortt, Global Regulatory Director, JOHNSON & JOHNSON, UK
Rob F. Beudeker, Vice President Innovation, Human Nutrition and Health, DSM NUTRITIONAL PRODUCTS, SWITZERLAND
Eran Segal, Department of Computer Science and Applied Mathematics, WEIZMANN INSTUTUTE OF SCIENCE, ISRAEL

12.15
Round Table Discussion

1 – Functional Foods: What’s next for probiotics, their function, nutritional role and product diversity? What are the biggest barriers and what markets are set to take off?
Colette Shortt, JOHNSON & JOHNSON

2 – Big Data & Supply Chain: How can big data be leveraged to create a supply chain with greater resilience?
Bob Sutor, IBM RESEARCH

3 – Alternative Protein & Food Manufactures: What is the ‘big brands’ experience of integrating new protein into their product pipeline? How are they looking to collaborate to leverage new ideas?
Roland Sieker, UNILEVER

4 – Traceability & Technology: What is the role of digital technologies in changing traceability from an added cost into a value creation?
James Stafford, AVERY DENNISON

5 – Disruptive Technology: Outside protein, on-demand and convenience, what other areas of food market are ripe for new thinking and innovation?
Nick Rosa, CULTIVIAN SANDBOX VENTURE PARTNERS

6 – Protein Adoption Barriers: How high are the barriers to adoption for the alternative protein market?  Which markets are set to take explode?
Victor Friedberg, S2G VENTURES

7 – Open Innovation in practice: What partnerships and investment models are needed to accelerate adoption of innovation within the food industry?
Giancarlo Addario, BARILLA

8 – Retail Collaboration Models: How can start up technology companies collaborate with food retailers?
Fabio Ziemssen, METRO GROUP

9 – Personalising Health: How personalised could diets become?
Scott Parkinson, NESTLE INSTITUTE OF HEALTH SCIENCES

Day One — November 3 Afternoon

13.00
Networking Lunch Break

 

14.00
Nutrition & Health: Meeting demand for fortified, free-from, functional food and ingredients

What emerging health and wellness product attributes are set to disrupt the broader marketplace? How will this sector create a force for change in the next 5-10 years?
• What do leading retailers perceive to be the most significant trends and areas of innovation within health and nutrition?
• What are the main barriers to adoption of new solutions?
• How can retailers and food manufacturers collaborate with universities to underpin the science base for ingredients that deliver health benefits?

Speakers:
Claire Hughes, Head of Nutrition, MARKS & SPENCER, UK

14:15
Could 3D Printed Food Become Mainstream?

3D food printing generates significant opportunities for the food industry. Currently the focus of research is targeted at specific institutions such as hospitals and nursing homes to develop specific types of food. However, what timescales will we see applications being developed for the wider consumer beyond its current novelty status.

Speaker:
Daniel van der Linden, Business Development, TNO, NETHERLANDS

14:30
Innovator Showcase: Early Stage Technology Entrepreneurs Present 7 Minute Snapshots of their Solutions

Session Chair:
Lila Preston, Partner, GENERATION INVESTMENT MANAGEMENT, UK

Presenting Companies:
Michael Sheehan, CEO, MILIS BIO, IRELAND
Valérie Robitaille, CEO, XPERTSEA, CANADA
Ed Rogers, Co-Founder & CEO, BONUMOSE BIOCHEM, USA
Abi Ramanan, CEO & Gustav Nipe, CTO, IMPACTVISION, USA
Fabrice Dascons Viladomat, CEO, EDERNA, FRANCE
Rob Wotring, Founder & CSO, GREENTEASPOON, USA

15:30
Networking Coffee Break

 

16.00
Financing the Future of Food-Tech

• Investors share their predictions on the future of food tech in 2016 and beyond. What have been the biggest exits in 2016? In which sub-sectors of the food tech space are we seeing significant M&A activities?
• There has been a rise of incumbents focusing on strategic investments in this space. How will this impact prospects for early stage companies? How are strategic investors looking to acquire or collaborate in food tech.
• How is the food service and delivery technology driving investments? Can this sector sustain this current trend of investment or is it set to implode and what impact would this have?
• What can we learn from other industries like pharmaceuticals in creating a harmonised and standardised integrated supply chain?
• In the future, could an open source platform be developed to create a digital supply chain? What are the challenges of creating an open source platform?

Session Chair:
Maarten Goosens, Principal, ANTERRA CAPITAL, NETHERLANDS

Speakers:
Nick Rosa, Partner, CULTIVIAN SANDBOX VENTURE PARTNERS, USA
Victor Friedberg, Co-Founder & Managing Director, S2G VENTURES, USA
Erich Sieber, Partner/SVP, INVENTAGES, UNITED ARAB EMIRATES
Anne Lo, Investor, HORIZONS VENTURES, HONG KONG

17.05
Keynote: Investment Models for Scaling Technology Solutions

Speakers:
Chris Mallett, Corporate Vice President, R&D, CARGILL, USA

17.35
Networking Drinks Reception

 

Day Two — November 4 Morning

9.00
Welcome Remarks

 

9.05
An Interview with Ethan Brown, CEO, BEYOND MEAT (Video)

 

9.15
The Future of Alternative Proteins

• The anticipated global shortage of protein and the consumer demand for healthier, greener, ethical and more nutritious sources of food is driving forward innovations in synthetic biology, protein sequencing and tissue engineering which are opening doors to rethinking food, protein production and dairy alternatives. Is there a sweet-spot between delivering great tasting, healthy food in a form a that can appeal to the masses as consumer preferences evolve?
• How can governments and public health bodies collaborate to bring about a change in consumer dietary to these healthier alternatives and create a level playing field in the industry?
• The dairy alternative market is anticipated to reach $19.5 billion globally by 2020. Will companies offering a new class of products that address a market demand such as allergen-free products succeed at a faster rate?
• For the first time, these products are directly targeting traditional meat eaters. However, is perfectly replicated or synthesized animal products what consumers are looking for? Is the consumer ready for new “tech-enabled” food products? How safe are these products? And how do you get the material into a functional form that is acceptable to eat and that can be scaled up? Can novel food command a price premium for products or will the perception hurdle hold them back?
• What are the challenges of marketing new products to the consumer? What is the priority for the consumer in food purchasing decisions? Consumers are increasingly becoming more conservative; so can we predict what consumers will want in 10 years’ time?
• Whilst it may take someone from outside the food industry to disrupt it, what role will big food have in accelerating the adoption of these new solutions?

Session Chair:
Bernhard Van Lengerich, CEO, FOOD SYSTEMS STRATEGIES & Former CSO, GENERAL MILLS, USA

Speakers:
Roland Sieker, VP Strategy & Business Development Foods, UNILEVER, UK
Bruce Friedrich, Co-Founder, NEW CROP CAPITAL and Executive Director, THE GOOD FOOD INSTITUTE, USA
Simon Billing, Principal Sustainability Advisor, FORUM FOR THE FUTURE, UK
David Atkinson, Managing Partner, TATE & LYLE VENTURES, UK

10.05
Innovator Showcase: Early Stage Technology Entrepreneurs Present 7 Minute Snapshots of their Solutions

Session Chair:
Victor Friedberg, Co-Founder & Managing Director, S2G VENTURES, USA

Presenting Companies:
Yaakov Nahmias, Co-founder and CTO, SUPERMEAT, ISRAEL
Peter Verstrate, CEO, MOSAMEAT, NETHERLANDS
Malte Stampe, CEO, PROLUPIN, GERMANY
Alan Hahn, CEO, MYCOTECHNOLOGY, USA
Lisa Dyson, CEO, KIVERDI, USA
Eran Grinoch, Co-Founder & CEO, FLYING SPARK

11:00
Networking Coffee Break

 

11:30
Global Models for Accelerating Innovation to Market

What can we learn from global accelerators in bringing new solutions to market? How can industry, academia and the food industry collaborate to develop the pathways needed incubate innovative solutions?

Session Chair:
Philippe Herve, Co-Founder & MD, NEKTARUS VENTUREL LAB, FRANCE

Speakers:
Kevin Camphuis, Co-Founder, SHAKEUP FACTORY, FRANCE
Jonathan Berger, CEO, THE KITCHEN, ISRAEL
Giancarlo Addario, Collaborative Research and IPR management, BARILLA, ITALY
Lila Preston, Partner, GENERATION INVESTMENT MANAGEMENT, UK

Day Two — November 4 Afternoon

12:15
Future of Food Retailing: Trends that are Shaping the Future of Global Food Retailing

• New models of food delivery and Amazon’s expansion into fresh big food e-commerce are creating shake-ups in this sector. How are major retail giants responding and what do the longer term trends look like? Is predictive grocery shopping a retail game-changer?
• As food is increasingly brought on the internet, how are online and offline worlds merging? What alliances, partnerships and consolidation are we going to see amongst the food retailer giants?
• How will technology play a role in enhancing the customer experience?

Speakers:
Tony Stockil, CEO, JAVELIN GROUP, MD of ACCENTURE STRATEGY, UK

12:30
Investor Debate: Mapping Food-Tech Investment in 5-10 years

• Outside the active food tech verticals of “Protein”, “On Demand” and “Convenience” economy, what other areas of food market are ripe for new thinking and innovation. Which sectors are presenting the most ready-to-market technological solutions, practises and strategies.
• Outside the U.S., China, Germany, India and the UK are seeing significant activity with investment and acquisition. What factors are driving these markets?

Session Chair:
Bruce Friedrich, Co-Founder, NEW CROP CAPITAL and Executive Director, THE GOOD FOOD INSTITUTE, USA

Speakers:
Lisa Feria, Chief Executive Officer, STRAY DOG CAPITAL, USA
Matthieu Vermersch, Founder, NEW PROTEIN CAPITAL, SINGAPORE
Niccolo Manzoni, Office of the Chairman, COLLER CAPITAL, UK
Guus Verhees, Investment Partner, SHIFT INVEST, NETHERLANDS
Kostis Tselenis, Head of Investments, QUADIA, SWITZERLAND

13:15-14:00
Networking Lunch and Close of Summit
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