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.

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.

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.

Dhiren Karnani is a global business leader with expertise across brand, commercial strategy and digital transformation. As Global Director for New Concepts at KFC, he builds new growth platforms and next-generation brand experiences designed to unlock incremental revenue and long-term brand reappraisal. He launched Kwench by KFC, creating a scalable beverage platform and new revenue stream across markets, and is shaping the brand’s future restaurant concept to drive AUV growth. Previously, he architected and scaled KFC UK’s delivery and e-commerce ecosystem, embedding digital as a core growth engine. He also played a key role in the brand’s UK turnaround, contributing to renewed cultural relevance, accelerated commercial performance and award-winning effectiveness recognised by the Effies and Cannes Lions. Having worked across APAC, Latin America and EMEA, he is known for mobilising organisations behind a clear vision and translating bold ideas into measurable business impact.

Diego Infante is a strategy-focused business leader with experience across banking, consulting, oil & gas, and more than ten years in FMCG, including the Coca-Cola system and Diageo. An engineer by training with advanced studies in finance and economics, he is known for shaping strategy through deep consumer insight and macroeconomic understanding

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

Jessica Hamilton is a food innovation leader with more than 18 years’ experience shaping growth through branded innovation in the FMCG sector. As Innovation Lead, working on the Branded portfolio at Pilgrim’s Europe, she builds innovation pipelines that turn consumer insight into scalable commercial success — transforming ideas from early strategy and concept creation into products that deliver real impact in market. Driven by a passion for creating food experiences that genuinely connect with people, Jessica works at the intersection of creativity, cultural insight, and commercial reality. Her philosophy is simple: meaningful innovation should delight consumers, strengthen brands, and scale commercially — all at the same time. Known for combining strategic thinking with hands-on execution, Jessica brings cross-functional teams together to turn bold ideas into products consumers love and retailers value. At the Innovation Summit in Amsterdam, she will share her perspective on building meaningful innovation that not only excites consumers but drives lasting business growth.

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)

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.

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.