Ajda Sever is the Corporate Venturing Manager at EIT Food, Europe's leading food innovation initiative. In this role, she leads business development and open innovation activities on a pan-European level. She works at the intersection of corporate open innovation and agrifood entrepreneurship, connecting leading food and agriculture companies with Europe's most promising startups to create strategic collaborations and accelerate their business.

Alexander Dedovets is Global Director of Marketing Effectiveness and E-commerce at Cloetta, a leading confectionery company in Northern Europe. A senior leader with international FMCG experience from Cloetta and Unilever, he operates at the intersection of marketing, consumer insights, and analytics, enabling data-driven decision-making across the organization. As a member of Cloetta’s Marketing and Innovation Board, he focuses on transforming data and insights into clear strategic actions and measurable business impact.

With a deep passion for food and beverage innovation, Alexandra is an experienced and dynamic product developer with a proven track record of creating exceptional culinary experiences. For the past four years she has thrived at Harrods, where she is now responsible for spearheading the development of all own-label products developed with external suppliers within categories as iconic as Tea & Coffee, Pantry & Biscuits, Chocolate & Confectionery, Meat + Fish, Dairy and Luxury Gifting. Alexandra’s journey in product development began at Marks & Spencer, where she worked across diverse categories, including Groceries, Hospitality and Snacking. Before joining Harrods, Alexandra’s creativity and culinary expertise flourished at Starbucks EMEA, where she crafted imaginative, delicious, and ground-breaking beverages for franchise stores across Europe, the Middle East, and Africa. With impeccable attention to detail, unwavering commitment to quality, and luxuriously customer-centred innovation, Alexandra has consistently brought game-changing products to market.

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.

Andy Stark is Vice President at Specright and the GM for Specright’s R&D Workbench. He works with F&B companies of all shapes and sizes, from SMBs, to mid-market and enterprise, transforming how products are created using latest advancements in AI to centralizing R&D activities across formulation, labeling, and regulatory compliance. Prior to Specright, Andy founded two B2B SaaS startups and brings over 15 years of experience building and scaling software platforms and driving digital transformation across B2B, including CPG and supply chain. His expertise spans product, go-to-market, and growth, with previous roles in startups, corporates, and management consulting. Andy is also an active advisor to early-stage technology companies, as well as emerging CPG brands.

Anita Küpper is a senior marketing innovation leader with over 17 years of experience driving portfolio transformation and category growth across global, regional, and local roles at Mars. She currently leads the European Innovation agenda for Mars Food & Nutrition, where she developed and launched the new Ambient Ready Meals portfolio for Ben’s Original® and Dolmio®, creating a new growth occasion across Europe. Renowned for shaping long-term innovation pipelines, orchestrating complex cross-functional delivery, and managing multimillion-euro brand portfolios, Anita consistently turns consumer insight into scalable business impact and high-performing team outcomes. A passionate mentor and purpose-driven leader, Anita inspires others to unleash their potential—bringing clarity, momentum, and contagious energy to every stage she steps onto.

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.

Cielo Cantoni is Global R&D Consumer Experience Lead at Flora Food Group, where she drives consumer-led product innovation by bridging technical product development with consumer, sensory, and competitive insight. With over 10 years of experience in FMCG innovation, she applies a design-thinking mindset to connect what happens in the lab, pilot plant, and kitchen with how consumers perceive and experience food. At Flora Food Group, behind the purpose of Culinary Essentials for Better Food, Cielo leads a global team shaping multi-market culinary solutions across core categories such as spreads and blends, cream and cheese, and culinary liquids and sauces, as well as foodservice. Having lived and worked across several countries and currently based in the Netherlands, she leads transformation by placing the consumer at the heart of food innovation, aligning science, creativity, and purpose to deliver sustainable impact.

Daniel’s professional background includes top global firms like Goldman Sachs, Deutsche Bank and Groupon, where he designed, built and implemented technology to support inventory, customer service, content publishing and pricing automation for a 1 Billion+ USD ecommerce businesses. He holds a bachelor's degree from Dartmouth College and an MBA from Stanford Business School

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.

DONY HORGAN is a commercial leader with extensive experience across the global flavours and food ingredients industry. He is currently General Manager for Speciality Flavours & Custom Flavour Solutions at McCormick, where he drives regional strategy, innovation, and cross functional collaboration across EMEA. Before joining McCormick, Dony held senior roles at Synergy Flavors, including Commercial Director for Southern & Eastern Europe and the Middle East, and guided the company’s global Dairy Flavours business, coordinating technical, operational, and marketing programmes across regions and spearheading innovation in emerging segments such as vegan dairy. Dony began his career at Kerry, progressing through leadership roles in sales and business development over more than two decades. His work spanned dry dairy technology strategy, portfolio development, key and global account management, and leading commercial teams across Italy and Europe. Across his 30+ years career, Dony has built a reputation for international business leadership, strategic commercial thinking, and the ability to align teams around innovation and customer focused growth.

Emmanuelle is a seasoned market research expert with over 25 years of experience in driving consumer insights and market strategies within the Food industry. Over her various roles in R&D, CTI and CMI at Mars Petcare then Mars Food & Nutrition, Emmanuelle has developed a strong experience in translating complex consumer behaviors into actionable strategies that foster innovation and growth. In her current role as Global CMI Innovation lead, Emmanuelle leads the consumer-centric Mars Food & Nutrition innovation agenda to identify emerging trends and consumer needs, co-create product concepts then design and deploy learning plans to drive best in class product development, leveraging advanced analytics and research methodologies all along the way. Emmanuelle is dedicated to continuous learning and professional development and is passionate about harnessing insights to develop innovative products that resonate with consumers, ensuring alignment with brand objectives and market demands

She is part of Vinhood, a company operating globally to help F&B brands understand and activate consumer taste preferences through data-driven insights. Over the past year, she has been working on translating sensory data into actionable strategies, supporting companies worldwide in product development and consumer understanding. With over a decade of experience in sensory analysis of food and beverages, she contributes to bridging scientific research and real-world applications, enabling brands to better align their products with evolving consumer tastes. She is also an internationally certified Q-Grader and the author of several scientific publications on sensory analysis, and currently serves as adjunct professor of Sensory Analysis at Università Cattolica del Sacro Cuore.

Jon Roberts is an experienced FMCG Brand & Innovation specialist. Among his previous successes are the 7 Cannes Lions winning Marmite Gene Campaign, the launches of Marmite Peanut Butter and Marmite Reduced Salt, the turnaround of Nature Valley in International markets and most recently delivering the on-trend Tropicana Hydrate+ an exciting new Coconut Water and Juice Mix boosted with Vitamins & Minerals to ensure you stay hydrated. He has extensive experience across a range of companies including Unilever, Premier Foods, Danone, General Mills & most recently Tropicana.

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.

Artificial Intelligence, Innovation, and Foresight Strategist advising more than 100 global FMCG’s at the intersection of culture change, emerging technologies, and business futures. Holding three postgraduate degrees from the University of Oxford, leads THE LEAPFROG, where translates AI complexity into tangible strategic projects and tools. Forbes long-standing contributor, global speaker, and a recognized trend spotter across industries.

Maarten Hagen serves as an Industry Solution Consultant for Food and Beverage (F&B) at Centric Software. In this role, he leverages his expertise to assist F&B companies in enhancing their product innovation and ensuring regulatory compliance including the use of artificial intelligence & modern collaboration tools. Maarten is actively involved in industry and educational events. He has been active in Product Lifecycle Management software for 20+ years.

Martina is the Co-founder & CEO of Tempty Foods, a Danish food innovation company harnessing the superpower of mycelium to create foods of the future. With a background in Technology Entrepreneurship, she and her team were recently named among Denmark’s Top 25 Female Entrepreneurs. Having raised more than €1.4M in funding, the team is on a mission to bring innovation to everyone's plates. Aside from being a food entrepreneur, Martina has a passion for empowering others to step up and lead our society toward a more sustainable future.

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.

As a Senior Pre-Sales Manager Ofelia has over 10 years of experience working with CPG organizations whose digital transformation success relies on their PLM Solution. She is passionate about understanding their long-term PLM objectives, manufacturing business processes, challenges and requirements and providing technical and business expertise to the customers.

• 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)

Ramona Hazan, founder of Ramona’s Kitchen, grew up in a Mediterranean family where food was about celebration with colourful, aromatic dishes passed around during the hubbub of eating. Unable to find the same familiar, comforting foods in the UK she decided to bring the Levantine textures and flavours to the UK market herself. Ramona has a passion for food but her continual dedication and persistence to deliver a brand that stands out from the crowd and that people LOVE has resulted in listings in most major supermarkets in the UK. What first started 20 years ago in Ramona’s small home kitchen (with an even smaller blender) has now grown to the business you see today in a much larger kitchen (with many, many blenders) specialising in Houmous & Falafel based on her family’s traditional recipes with a contemporary twist. Today, RAMONA’S Heavenly Houmous is the UK’s No 1 Houmous brand, winning many prestigious awards and driving new shoppers to the category.

Richie Gray is Vice President and Global Head of SnackFutures Ventures, the Venture Investment Hub of Mondelēz. Originally from Scotland, now based in Zurich, Switzerland, Richie’s career in the CPG industry spans more than 30 years and has taken him all over the world in sales, marketing, strategy, and general management roles. In recent years he has led the Gum and Candy and then Bakery and Meals Categories for Mondelēz in North and Central Europe and has a strong track record of driving growth, business turnarounds, building brands, M&A and developing and coaching teams. Richie’s vision for SnackFutures is to drive tangible growth toward Mondelez’s Vision 2030 through identifying, investing in and collaborating with early-stage brands and businesses around the world that are aligned to the company’s priorities in chocolate, biscuits, and baked snacks; well-being trends; and emerging technologies. Richie is married to Philippa and has 3 “kids” in their early twenties. He is a lover of adventure and endurance sports, competing in Ironman events and enjoying skiing in the Swiss and French Alps, and is a passionate Scottish rugby supporter.

Sarah Dachos is driven to advance a new wave of products that encourage a sustainable and mindful ways of eating. Her interest in fish protein began in Central Africa, where she worked alongside maritime forces to strengthen efforts against illegal, unreported, and unregulated (IUU) fishing. This experience sparked a lasting commitment to protecting ocean ecosystems. Following a professional pivot, Sarah earned a master’s degree in urban farming and went on to build expertise in regenerative agriculture and sustainable food systems. At Monkeys by the Sea, she brings these worlds together, combining her dedication to ocean conservation with a deep understanding of how we produce and consume food.

Stephen Losee is a Senior Culinary Product Developer at Aviko, where he works at the intersection of culinary creativity, food manufacturing, and innovation. Based in the Netherlands, Stephen is part of Aviko’s Innovation & Product Development team, translating chef-driven ideas into scalable, market-ready food concepts. A Worldchefs Certified Master Chef, Stephen brings decades of international experience, having worked across the USA, UK, Germany, and the Netherlands. His career spans professional kitchens, global hospitality organisations, and food manufacturers, giving him a rare ability to connect culinary craftsmanship with industrial production. Stephen is a frequent speaker and contributor in the global chef community, sharing insights on culinary concept innovation, market research, and sustainability through podcasts, webinars, and industry events hosted by Worldchefs and Aviko. Driven by curiosity and collaboration, he is passionate about creating food concepts that are not only great-tasting, but meaningful, relevant, and commercially impactful.

Tea Pavlek is the Director of Global Technical Marketing and Events at Uncountable Inc., where she leads global strategy to translate complex scientific technologies into clear market value. She oversees international event programs across Europe, North America, and APAC. She brings over 15 years of experience in software development, digitalization, and data management for R&D labs across federal, industry, and academic sectors. Over the past decade, Tea has led marketing and product teams, effectively communicating the latest technological advancements to innovation teams on a global scale.

With 15+ years of international experience across France, Mexico, and Spain, Valentín García drives business growth and transformation through innovation for leading companies such as Sigma Foods, Amadori, Borges, Alianza Team, or Mahou San Miguel, developing strategic value capture programs throughout the entire food value chain. García is an Adjunct Professor at IE University and participates as a speaker and mentor for various institutions. He holds studies in Industrial Design from IED Istituto Europeo di Design and in Molecular Cuisine from the Basque Culinary Center.

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.

In her role, she manages relationships with complex international clients, translating business needs into clear and actionable projects and ensuring seamless execution across teams. She oversees timelines, priorities, and deliverables, contributing to the successful delivery of data-driven strategies that align products and experiences with evolving consumer tastes. With a background in Economics and Management, she brings a strong client-centric approach, combining analytical thinking with a focus on delivering measurable results.

Willem Fijten is Innovation Director at Aviko (Royal Cosun), where he drives global food innovation focused on consumer relevance, scalability, and commercial impact. With a unique background spanning fine-dining kitchens, global FMCG R&D, and executive leadership, Willem bridges culinary creativity with industrial reality. He has led innovation programs across Europe and globally with companies including Mars and Nomad Foods, and now works closely with major foodservice and QSR partners. Willem brings practical insights on turning trends into products that win in the market.

Innovation, Design, Science and Sustainability Executive shaping growth ecosystems and driving digital transformation.

Zibi leads Science, Design and Innovation for world’s leading Ice-cream company, creating an independent €8bln start-up. He has shaped Food and Agriculture Tech ecosystems across India, China, Middle-East, North America, Kenya, Poland, Germany and the UK. Driven profitable growth from superior and sustainable products of Iconic Brands like Magnum, Ben & Jerries, Knorr, Pukka, Hellman’s, Tazo and Pure Leaf across global career of 29 years, breaking the boundries of product category definitions through game changing innovations. Experienced in acquiring and growing scale-up businesses and crafting a culture which accelerates talent and business growth (the “winning blend”). An architect of Food System Intelligence concept. Married, with two daughters and a female dog Roxy. Vocational farmer, cook and impact mentor/investor.