Programme 2019

13-14 May, 2019; Amsterdam, the Netherlands

07:40 - 08:40

Registration & Refreshments

08:40 - 08:50

08:50 - 09:25 - Keynote

Innovation & Technology

Plant Meat: A Path to a More Sustainable Future

Dariush Ajami, Chief Innovation Officer, Beyond Meat

  • Beyond Meat believe there is a better way to feed the planet
  • Their mission is to create mass-market solutions that perfectly replace animal protein with plant protein
  • Beyond Meat want all of the good and none of the bad
  • Replacing animal protein with meat made from plants would do wonders for human health, for the environment, for conservation of natural resources and for animals. It's worth a fight

09:25 - 10:00 - Keynote

Innovation & Technology

Strawberry Colour – Rejuvenating the Kids Category in Egypt

Moyosola Okoyé, Director - Strategy, Product Innovation & Insights, Danone

What colour is your strawberry? This is exactly the question that comes to mind when you see the kids yogurt range in Egypt (98% share). Our focus has always been to create products that mothers like and would purchase, this led to a monotonous category that the kids are in a hurry to come out of. This case study is the story of how we leveraged a user-centric mindset and collaboratively used lean innovation approaches both with internal and external stakeholders to have a dynamic range of kids yogurts that have now rejuvenated the category.

10:05 - 10:40 - Case Studies

Innovation & Technology

How to Set Up a Company Within a Company and Launch in 12 months?

Emanuel Gävert, Inventor - SnackFutures, Mondelēz International

  • The burning platform for change
  • Solving real problems for people and the world
  • Using an unconventional eco-system of internal and external partners to deliver rapid in market learning
  • Stop paying consumers to have a point of view on what they might do in the future, instead learn based on real behaviors in natural environments

Consumer Insights & Marketing

Towards Circular Propositions; Insights in Consumer Perceptions and Behaviour

Siet Sijtsema, Consumer Researcher Food and Innovation, Wageningen University and Research

Understanding consumers with regard to circular economy:
  • Consumers perceptions and behaviours towards circular economy
  • How to involve consumers in changing towards circular food products innovations

Learnings:
  • Insights in consumer perceptions of bio-based products and packaging
  • Insights in consumer behaviour with regard to some food related circular initiatives
  • Insights from target groups studies about health and sustainability
  • Introduction to food system approach and circular food product design
  • Applications and recommendations based on circular food product design

10:40 - 11:30

iSolve Meetings & Networking Refreshments

11:30 - 12:05 - Case Studies

Consumer Insights & Marketing

The Hybrid Consumers Shape the Future of the Food Store

Heidi Jungar, Customer Insight Director, K Group

Consumers today are both rational and irrational, conscious of both price and quality, ecological and pleasure-seeking - all at the same time. This and the continuously growing amount of products on the shelves, shape the way consumers shop. The future of grocery shopping is becoming harder and harder to predict.

As our customers will not come to our stores to wander around the aisles, all technological solutions that can make shopping easier will be utilised, leaving room for the customers to get inspired. People’s personal goals and values will increasingly influence shopping decisions.

Consumer Insights & Marketing

Vaasan Ltd. - Oat Bread Success Story

Maija Kauppi, Head of Product Development, Vaasan Ltd

  • Drivers behind the strong Oat bread trend in Finland
  • Oat as a raw material in baking
  • Innovative product development behind the success
  • Summary: Key success factors of the Vaasan Oat story

12:10 - 12:45 - Solution Spotlights

Innovation & Technology

"Food Complexity? What is the Solution?”

Carlo Colombo, Chief Executive Officer & Co-Founder, Selerant

  • Food is becoming more and more complex and functional
  • What is the impact on NPDI processes
  • What’s the added value of a PLM solution
  • What customers say

Innovation & Technology

Food from Tablet to Table – Rethink Manufacturing

Faouzi Grebici, Industry Solutions Manager - Europe, Omron Electronics

Show more

12:45 - 13:45

Networking Lunch

13:45 - 14:20 - Case Studies

Consumer Insights & Marketing

Consumers - Key to Launch a Successful Innovation

Halak Parikh, Head of CoE Technical Insights, Britvic Soft Drinks Ltd

Consumers play a critical role in making an innovation a success when launched. The facts are that only 5–10% of innovations are successful. But when is the right time to involve consumers in the journey of NPD? Most often we conduct consumer research to validate the a concept or proposition. Let's explore how involving them more upfront can increase chances of market success.

R&D & Formulation

Innovate Together! – How Lantmännen Collaborates with Startups and Entrepreneurs

Jakob Söderström, Innovation and Business Development, Lantmännen

How can a successful platform for collaborations between a large corporation and small startups be designed? This was a question Lantmännen wanted to solve back in 2014. As a result, Lantmännen Greenhouse was created, an educational program for those who want support in developing an innovative business idea into a profitable business. The program is open for both intrapreneurs and entrepreneurs to participate in, and consists of a number of workshops that blends theory with practice. During our talk we will discuss among other things:
- Setting up a platform for collaborations between a large corporation and small startups
- The ecosystem of the innovation area, giving and taking from the large corporation view
- Successes and pitfalls, what we have learned so far

14:25 - 15:00 - Solution Spotlights

Innovation & Technology

Safeguarding Compliance and Traceability to Accelerate Innovation

Roel de Hoop, Sales Director Benelux, SpecPage AG

  • Today’s industry challenges
  • End-to-end integration is critical for any organisation that seeks to optimise operations
  • Traceability and compliance related questions - from customers or regulators - are simplified when data is connected end-to-end
  • Easy access to track and trace data reduces the response time for both customer and regulatory inquiries while getting products to market faster

R&D & Formulation

Functional Food for Weight Management, Gut and Skin Health

Dr Ivan Petyaev, Director, Lycotec

  • Back to nature - restore fats and oils to their health beneficial origin for weight and blood lipid management
  • New prebiotic 1,000 times more potent than fibre – ideal for small size food portions, snacks, children’s food and beverages
  • Food for skin health support and rejuvenation – clinical validation and regulatory consideration

15:00 - 15:50

iSolve Meetings & Networking Refreshments

15:50 - 16:25 - Case Studies

Innovation & Technology

Innovation in Chocolate - So What!

Adam Geilesky, Head of Cocoa Innovation, Hotel Chocolat Plc.

Hotel Chocolat is a UK based retailer and manufacturer of luxury chocolate with over 100 stores operating in the UK, St Lucia, Denmark, Hong Kong, Japan, Ireland and the USA.  We grow cocoa, make chocolate and run our own stores, cafes and restaurants.  

So what! And why bother? This is the story of our chocolate and how we work with our customers to come up with the next “great idea”.  I plan to cover our innovation journey, why our customers care and how all of this helps farmers in West Africa.

Consumer Insights & Marketing

2030 Food Renaissance

Luis Carlos Chacón, Op-Ed Columnist | Global Consultant, Forbes Latin America | BusinessCase

  • Nowadays, there are no frontiers in global food consumption
  • This great migration starts two generations ago with the massification of western diets and products, creating a common organoleptic profile
  • With global food standards (developed by CPG’s and Fast Food Chains) consumers started to question origins, flavors, benefits, and values
  • After ten years where FTAs and human migrations were exponential than ever before, ‘new’ foods are building an evolve version of the global common taste
  • The new players in terms of ingredients, denominations, and claims spreads rapidly thanks to social media, and success or failure in a blink
  • Global FMCGs begins a migration to SKUs where lifestyles and exoticness goes mainstream thanks to a mixture between affordability, and a constant behavioral review
  • For the newest generation (current kids) what the majority consider today ‘upscale’, for them will be common or mandatory in terms of food. A complete transformation is ahead (2030)
  • What are the characteristics, issues and challenges of this new version of the food industry, and how to win on this context, will be the central takeout's of this session

16:30 - 17:05 - Solution Spotlights

Innovation & Technology

How Digitalisation Drives Innovation Efficiency in the Food & Beverage Industry

Filip Schiettecat, Senior Director Industry Management , Siemens PLM Software

The opportunities that digitalisation in the food and beverage space is offering, with particular focus on:
  • Impact of new transformational technologies on the innovation and product development area
  • A connected digital thread between R&D and manufacturing

Innovation & Technology

Never Miss a Trend Again by Adopting an AI-Led Approach

Richard Maryniak, Global Chief Insight & Innovation Officer, Black Swan Data

  • Brands need a different approach to detect and action new category trends faster to keep pace with smaller, nimbler enterprises
  • AI applied to social data equips brands with accurate and timely information by objectively ranking and predicting upcoming consumer trends, earlier
  • Find out how companies such as PepsiCo, Danone and McDonald’s are using it to transform their Insights capability and get to market first

17:10 - 17:55 - Panel Discussion

Consumer Insights & Marketing

How can Consumer Insights be Translated into a Successful Product Launch?

Halak Parikh, Head of CoE Technical Insights, Britvic Soft Drinks Ltd

Heidi Jungar, Customer Insight Director, K Group

Leif Sjöblom, Country Manager, Löfbergs Lila AB

Tim Finnigan, Chief Scientific Adviser, Quorn Foods

  • What are the most effective methods of defining valuable consumer insights?
  • How do you incorporate these findings into your finished product?
  • What can the food industry learn from other industries when it comes to consumer research?
  • What are the biggest challenges of aligning your product with the shifting consumer demand?

17:55 - 18:00

18:00 - 19:00

Evening Drinks Reception

18:30 - 20:00

Amsterdam Canal Tour

The history of Amsterdam is intimately connected with water. Its 165 canals were created over the centuries to stimulate trade and transport and reclaim land to expand the city. They continue to define the city’s landscape and in 2010 Amsterdam's canal ring was recognised as a UNESCO World Heritage Site. In this relaxing end to the day, network with your fellow attendees over drinks and canapes as we cruise the city’s historical centre by boat.

08:00 - 08:45

Registration & Refreshments

08:45 - 08:50

08:50 - 09:25 - Keynote

Innovation & Technology

How Wholesale Stores Co-operate with Start-ups and Bring Innovative Products to Customers

Fabio Ziemssen, Director of Food Innovation, NX-FOOD (METRO AG)

NX-FOOD is Food Innovation Hub of the wholesale store chain METRO that has been created in early 2018. In the first year of its existence, NX-FOOD created a successful programme for start-ups Start-up Shelf, assisted in installing vertical farming units in restaurants and supermarkets, made METRO the first store to introduce insect-based pasta and launched a successful partnership with one of the biggest European low-cost carriers Eurowings.

Director Food Innovation NX-FOOD will share the achievements and learnings of the first year as well as his personal insights:

- How to educate the wholesale customers about food innovation?
- Benefits of vertical farming for stores and restaurants
- First listing of insect-based product in the supermarket: customer reaction and our learnings
- How do we help start-ups validate their product in the wholesale environment with Start-up Shelf programme
- Current Trends in food products and wholesale: building trustful relationship with the customers

09:25 - 10:00 - Keynote

Consumer Insights & Marketing

Why we need Healthy New Proteins with a Low Environmental Impact

Tim Finnigan, Chief Scientific Adviser, Quorn Foods

1. Something is broken in the way we produce and consume our food
2. Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing the earth
3. Malnutrition and food inequality remains unacceptable with over 20% of global non communicable disease now attributed to poor diets – worse than smoking.
4. We can no longer separate the impacts of our dietary choices on their impacts on the health of our bodies and of the planet as well.
5. We need healthy new proteins with a low environmental impact as an important tool to help address a sustainable food future
6. We need scientific underpinning to create a strong evidence and proof points for change that will help to change behaviour and remove consumer uncertainty. The Quorn story is a good example of what has to be done and, importantly, what continues to be done

10:05 - 10:40 - Solution Spotlights

Innovation & Technology

Ÿnsect Meal: Premium Innovative Ingredients for Human Food

Guillaume Daoulas, Head of Strategic Marketing, Ÿnsect

  • Ÿnsect and insects
  • The high value of ŸnMeal
  • Breaks and levers to insect meal for human food

Consumer Insights & Marketing

Brand Disruptors and New Business Models in Food and Nutrition

Trishna Shah, Senior Analyst, Euromonitor International

The world’s biggest brands are under siege from an army of insurgents. Aided by technology and the unprecedented rise of social media, small, nimble brands are rewriting the growth playbook, challenging packaged food’s longstanding strongholds. This presentation will provides a framework through which to evaluate disruption in food and drinks, and considers some of the contemporary insurgent brands and business models that help them success. It also discusses some of the strategies that “Big Food” could pursue in order to better fend off the competition from their insurgent counterparts.

10:40 - 11:30

iSolve Meetings & Networking Refreshments

11:30 - 12:05 - Case Studies

R&D & Formulation

The Successful Creation of a Luxury Brand, and the Formulation of New Products

Mads Friis Østergaard-Clausen, Creator of Fine Cheeses & other Dairy Products, Arla Unika

How 19th century philosopher Soeren Kierkegaard led Arla Unika to success in the cheese business.

  • A remarkably simple philosophy as a foundation stone. What Innovation means to us
  • Matrjosjka organization and how we feed creativity. Idleness is the root of all art
  • Non-linear approach to creation of new products and technologies. New knowledge leads to new heights?.
  • Drunken Dog, a case of dehydration and rehydration, where noble cheese meets high-end whisky

Innovation & Technology

The Future of Ready Meals – How we put Natural Food on Supermarket Shelves

Stephanie Johnson, Co-CEO & Co-Founder, Pollen + Grace

Kristina Komlosiova, Co-CEO + Co-Founder, Pollen + Grace

Pollen + Grace is a UK based healthy food company, creating innovative, healthy ready meals and snacks. We challenge the traditional marketplace by creating 100% natural, accessibly priced, genuinely delicious meals are also vegan and free from gluten, wheat and dairy.

Born in our home kitchen in 2015, we have grown from a niche lunch delivery service to one of the market leading Food-To-Go brands in the UK. Today, our products can be found on the shelves of over 50 retailers and offices across the UK.

During our talk we will share how we brought natural products to supermarket shelves and how innovation has allowed us to compete against industry giants, becoming a key player in the heathy food revolution.

12:10 - 12:45 - Case Studies

Innovation & Technology

Cracking New Markets

Anna Richey, Director, Two Chicks

Alla Ouvarova, Director, Two Chicks

  • Two Chicks offers a range of innovative, convenient, healthier, egg based or related products
  • How we began: where the idea and inspiration came from
  • Launching and marketing new products across major multiples; building and educating a whole new market from scratch, from buyers down to consumer level
  • The challenges we faced and how we overcame them. Marketing on a budget
  • Effective sales techniques; direct relationship with buyers, achieving extensive listings with key multiples in the UK and overseas
  • Going forward: cutting edge, innovative products. What’s next

Innovation & Technology

Surfacing Innovations to Transform the Food System to Deliver Affordable, Safe and Nutritious Foods for All, especially the Most Vulnerable

Charlotte Pedersen, Senior Advisor, GAIN – Global Alliance for Improved Nutrition

Show more

12:45 - 13:45

Networking Lunch

13:45 - 14:20 - Case Studies

Innovation & Technology

Challenges and Opportunities for the Chinese Dairy Market

Gerrit Smit, Managing Director, Yili Innovation Center Europe, Yili

China’s dairy market is rapidly developing. This development is led by Yili, the biggest dairy company in Asia. Examples on how the market is developing and do’s and don’ts will be shown. Yili’s high ambitions for the future of being the most trusted healthy food provider around the world will showcase how we see a bright future in a win-win setting with partners around the world.

R&D & Formulation

100% Good: Good to the Earth, Good to Human Health, Good to Society

Marius Grazulis, Business Development Director, BMV

This session will discuss product development based on 3 principles:
  • Be good to the Earth - reduce pollution
  • Be good to society - social responsible
  • Be good to human health - consumption of the product keeps us healthy

14:25 - 15:00 - Keynote

Consumer Insights & Marketing

Global Innovation Secures the Flavour of Coffee

Leif Sjöblom, Country Manager, Löfbergs Lila AB

The grinding fineness is one of the factors that affect the flavour the most. But a method to measure the exact grinding fineness directly at coffee shops, restaurants and other locations has not been available. Until now.

Leif will present how the coffee roaster Löfbergs developed a unique measuring instrument to secure the good flavour, an innovation that has received global interest!

15:00 - 15:35 - Keynote

Innovation & Technology

Innovation and the Customer

Sevda Altunelli, Innovation & Product Development Manager, Domino's Pizza Turkey

  • The challenge of the innovator
  • To listen to customers literally
  • Understand the needs
  • Need-oriented innovation

15:35 - 16:10 - Keynote

R&D & Formulation

The Role of Science and Technology in Bringing New Products and Experiences to Consumers Globally

Stella Peace, Group R&D Director, Nomad Foods Europe

  • Full session title TBC

16:10 - 16:20

Chair's Closing Remarks & End of Summit

Tim Finnigan, Chief Scientific Adviser, Quorn Foods