Anda Penka is the founder of Fermentful, a Latvia-based company producing fermented, plant-based kefir drinks that support gut health in a delicious and sustainable way. By unlocking the power of green buckwheat through science-backed fermentation technology, Fermentful creates smooth, creamy kefir drinks with no additives. Fermentful has been recognized as one of the industry’s top innovations. Driven by her passion for food as medicine, Anda launched Fermentful to bring healthy, tasty, and planet-friendly products to market. Today, Fermentful products are available in REWE Group stores in Austria, Lidl Baltics, and Kesko in Finland. Fermentful continues to expand its impact through partnerships with leading retailers across Europe.

Andrea Bononad-Olmo is a Sensory & Consumer Scientist with a background in Food Innovation & Health, specialized in Food Design and Consumer Behaviour. With experience in both academic research and industry, she applies scientific rigor to support agile innovation in the FMCG sector. At Flora Food Group, she leads consumer experience initiatives within R&D Innovation Management, working across categories and global markets. Andrea is passionate about the power of multisensory experiences to decode consumer preferences and guide product development. Her work focuses on translating holistic consumer understanding into concrete guidance that enhances everyday eating occasions and delivers meaningful value to consumers.

Carly has spent more than 18 years working in large multinational FMCG brands, with a proven track record of brand strategy and innovation in global and local market roles. Carly has worked at Nomad Foods since 2012 and before that, she worked for global snacking company Mondelez. Before becoming Chief RDQ Officer, Carly’s previous roles at Nomad Foods included Marketing Director for Findus Italy, Group Fish Category Director and most recently, Portfolio Director.

Driven by a passion for innovation, I focus my energy to "bringing the outside in" at Cargill. Based in Amsterdam, I lead innovation collaborations and technology scouting for cocoa and chocolate, aiming at bridging technology gaps through new partnerships and capabilities, including artificial intelligence. Originally from Greece, I pursued my studies in food science at the universities of Leeds, Cornell, and Wageningen, and dipped into the world of the culinary arts with an Associate Arts degree, and later becoming Certified Culinary Scientist. My career began with a 15-year tenure at PepsiCo R&D, where I led various new product development and innovation teams, resulting in several consumer product launches and patents. Besides chocolate, I am also passionate about brewing and have founded a small commercial craft brewery in Amsterdam.

Fiercely ambitious, Kelly is the driving force behind the F!S-Group. F!S-Group is a family of three businesses specialising in F&B consumer led innovation, human insight and growth acceleration. Food Innovation Solutions, Good Sense Research and Cambridge Market Research, come together to provide a suite of complimentary services in food and beverage innovation, strategic support and consumer research.

Mark, CEO of Nature Force Technologies AG, with experience in Israel and internationally. Nature Force Technologies AG - specialize in R&D and global sales of beverages that target wellness market. In recent years we witness a global shift towards healthier lifestyle, that affects everyday food and beverage choices. Wellness is top priority. Mark takes active role to develop and commercialize beverages for better hydration and indulgence without compromising well-being.

Niina Wredfors is a candy product development professional blending sensory expertise with a profound love for crafting confectionery. She serves as the Director of Product Development for Fazer Confectionery’s Candy BU, and manages development of the jelly candies, liquorice, pastilles, and marmalades. As collaboration with the product development team, Niina Wredfors focuses on developing new products and refining the existing range, giving special attention to plant-based and sustainable options while maintaining the highest standards of quality and meeting consumer preferences. Furthermore, Niina Wredfors has established the Sensory Evaluation and Consumer Insight team, which plays a crucial role in validating novelty ideas, conducting consumer studies and carrying out sensory profiling for Fazer Confectionery products. In her leisure, Niina enjoys biking, knitting and long walks with her dog Biscuit.

• 20+ years in R&D, Innovation and Business Transformation in Food & Beverages and Health industries (today at FERRERO, Nestlé 14 years, Innovation Consultant 4 years).

• International Science & Technology background & network, translated into global Science & Technology platforms for across categories & across markets business growth (R.I.S.E. - Sweden, ETH-Zurich, Nestlé R&D)

• 15+ years of direct and transversal Management of international & multi-competence team (University, Corporate, Independent)

Valentina Gallani is a nutritionist and food technologist currently working as Health and Nutrition Manager at ProVeg International. She specialises in the nutritional properties and product development of plant-based alternatives. Valentina holds a Bachelor’s degree in Food Science and Technology and a Master’s degree in Human Nutrition with a focus on plant-based diets. After working with private companies, start-ups, and individual patients, she joined ProVeg to continue reshaping the food system, to create nutritious, delicious foods that benefit both people and the planet.

Born in Pasto, an Andes-town in the south of Colombia on May 5, 1976, Willem Fijten has had quite the journey in his professional life. Currently, he's the Innovation Director and Commercial Board member at AVIKO, one of the biggest potato product manufacturers in the world. In this role, he is, together with a team of product developers, product managers and sensory specialists, shaping innovation strategies and overseeing the creation and launch of new products. Before this, he spent time at NOMAD FOODS EUROPE as the European Senior Development Manager. Leading a team across Europe, Willem worked on an innovative plan that combined technical know-how, business sense, and consumer’s needs. Iglo, Birds Eye and La Cocinera are examples of the portfolio of Brands Willem was responsible for. Then came his time at MARS FOOD GLOBAL, where he worked as a Product Innovation and R&D Global Culinary Expert. Here, he was in charge of development projects on a global scale, making sure new products were not only developed well but also fit into the overall product lineup. Ben’s Rice & sauces, Dolmio, Seeds of Change amongst other brands were part of his portfolio of responsibilities.