Programme 2020

10-11 November 2020; All timings in Central European Time

07:50 - 08:50

Networking & 1-2-1 Meetings

08:50 - 09:00

09:00 - 09:30 - Keynote

Innovation & Technology

Founding the AromaLab: Conceiving Novel Technologies and Developing Innovative Products

Furio Suggi Liverani, Chief Scientific Officer illycaffè & Director E.I. Foundation, illycaffè

  • Full session abstract TBC

09:35 - 10:05 - Keynote

Consumer Insights & Marketing

The Secret Ingredient of Brand Love

Abbas Arslan, Global Senior Director Human Insights, The Coca-Cola Company

  • The most successful brands of today and the past have always had one thing in common. They all connected with their consumers in a unique way. This made their brands more valuable to consumers than was just possible because of the intrinsic value of the product or convenience of the packaging
  • We will learn about the common feature of developing a deep and sustainable connection with consumers looking through examples of iconic brands like Coca-Cola, Nike, Apple and others
  • This session will help the marketers but also anyone who is interested in finding how can we connect with consumers at a deeper level than most brands end up doing

10:10 - 10:40 - Case Studies

Innovation & Technology

How to Adapt your Innovation Approach in a Global Pandemic

Johan Sanders, Chief Product Officer, Dawn Foods Global

  • The trends/innovation platform pre-pandemic
  • Key changes for customer requirements in a crisis
  • What to do differently internally and externally
  • Key learnings relevant beyond the bakery industry

R&D & Formulation

In the Mouth of the Beholder - Rethinking how we Talk about Taste to Eaters and Drinkers

Jörn Gutowski, Founder, TRY Foods

  • The perception of taste is subjective; there should not be an authority telling us what we ought to taste
  • Let‘s think outside the box and learn from arts education

10:40 - 11:30

iSolve Meetings & Networking

11:30 - 12:00 - Solution Spotlights

Innovation & Technology

Can Food Innovation and the Increasing Complexity of the Manufacturing Process be Simplified?

Emiljano Delibashi, Business Developer, Selerant

Can food innovation and the increasing complexity of the manufacturing process be simplified?

- Trends in the food industry

- Major F&B challenges

- Solution to the increasing F&B complexity

The growing global population and movement of people, live animals, and food products across borders; rapid urbanization in developing countries; changes in food handling, consumption, consumers' ever-changing demands, and preferences all contribute to increasing food production landscape complexity and food safety risks.

Adapting and innovating fast while maintaining product safety, integrity, and compliance through the supply chain is becoming more complex than ever for the F&B industry.

The session will provide an overview of how integrated software solutions (PLM) could help streamline the innovation and production process, compliance, risk assessment, and supply chain management.

12:05 - 12:35 - Case Studies

Innovation & Technology

From Food Robotics to AI in 5 years to make a Healthy Life the Easiest Option

Glenn Mathijssen, Co-Founder & Co-CEO, Alberts

As a frontrunner in Food Robotics and AI, we love to be back here at the conference to bring you the story of our journey of the last 5 years. We are excited to share our honest insights on:

1) Our portfolio extensions towards hot drinks resulting in delicious soups.

2) Our technology expansion from robotics towards AI through the PERSFO.eu project with EIT Food focusing on healthy personalized nudging to improve the health of the 100m consumers served daily by Sodexo. 

As always, we'll be blunt and transparent about the ins and outs. We very much look forward to share how we believe food tech has a bright future in food service when approached hands-on and goal-oriented with the right partners.

Consumer Insights & Marketing

Consumer Insights and Circular Food Design – Examples and Explanations

Siet Sijtsema, Senior Researcher, Consumer Behaviour and Food Innovation, Wageningen University & Research

  • What is circular food design?
  • Learnings of applications of consumer research in circular innovations
  • Consumer insights about perceived benefits and barriers of product and production
  • Examples from food waste, vertical farming, Nord sea fish, several circular innovations

12:35 - 13:35

Networking Lunch

13:35 - 14:05 - Solution Spotlights

R&D & Formulation

Plant Based Innovation to Meet Consumer Expectations

Carole Bingley, Technical Specialist, Reading Scientific Services Ltd

  • What are consumers looking for in plant-based products?
  • The impact of ingredients and process on product microstructure and texture
  • Delivering against expectations around health and nutrition
  • The influence of clean label trends
  • Sustainability and provenance considerations

14:10 - 14:40 - Case Studies

Innovation & Technology

AeroFarms: Optimising Plants with Indoor Vertical Farming

Marc Oshima, Co-Founder & Chief Marketing Officer, AeroFarms

Consumer Insights & Marketing

Cortilia: Natural Food to your Door

Maria Rosaria Sanna, Marketing Manager, Cortilia

Discover how we use technology to combine slow food with on-demand economy in a sustainable way.

14:40 - 15:30

iSolve Meetings & Networking

15:30 - 16:00 - Case Studies

Innovation & Technology

Paws Up! Creativity and Innovation, Backed by Science

Leah Lambrakis, VP, Research & Development, Nutrition and Scientific Affairs, Simmons Pet Food

Innovation in the pet food industry is exciting yet complex when creating complete and balanced nutritious foods for our pets.  Leah describes the formulation & nutritional requirements, ingredient, food science and manufacturing considerations when developing new and innovative concepts. Layer in a pandemic, Leah provides insights on how her team continues to stay engaged and creative as a research team, during these challenging times.

Consumer Insights & Marketing

The Future of Non-Alcoholic Spirits

Erika Ollén, Co-Founder, Gnista Spirits

  • The Gnista story  - background and market opportunity
  • Our solution, product, brand propositioning and how it differs
  • Consumer insights gained along the way

16:05 - 16:35 - Solution Spotlights

Innovation & Technology

Design Excellent Products and Deliver Them

Paola Pomi, CEO, Sinfo One

  • Innovation is extremely important, and must be part of a comprehensive process
  • IT systems that are natively integrated offer a perfect infrastructure for a company to make R&D more efficient
  • The integrated product launch process provides faster go to market engaging all the actors in the supply chain
  • Providing sophisticated quality control and traceability from farm to table diminishes risk and improves margins

16:40 - 17:25 - Panel Discussion

How has COVID-19 Changed the Food Industry and what Lessons are we Taking Forward?

Gideon Ashworth, Head of Food Defence, Bart Ingredients

Rachid Hassairi, Senior Director Global FSQ Management- Supply Chain & External Factories, Kraft Heinz

Ingemar Gröön, Head of Product Development, Nordzucker Group

Magdalena Bartosik, PhD, Director of R&I, Happy Family Organics

Neil Lister, Group Technical Excellence Manager, AB World Foods Ltd

  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?
  • How have food innovators responded to people’s changing eating habits (less eating out, more home cooking)?
  • What is the most important lesson you have learnt during this period that will affect your work going forward?
  • Employee training as a major component of staying in compliance – how did you manage your teams?

17:25 - 17:30

17:30 - 18:30

Networking & 1-2-1 Meetings

07:55 - 08:55

Networking & 1-2-1 Meetings

08:55 - 09:00

09:00 - 09:45 - Panel Discussion

How to Handle Trade-Offs Between Quality, Safety and Costs especially in the Context of a Post-COVID Recession?

Matteo Gori, Global Marketing Director, Barilla Group

Johan Sanders, Chief Product Officer, Dawn Foods Global

Jörn Gutowski, Founder, TRY Foods

Liliana Caimacan, Head of Global Innovation, Tata Global Beverages

Neil Lister, Group Technical Excellence Manager, AB World Foods Ltd

  • Has your industry experienced an increase in ‘product reformulation’ since the beginning of COVID?
  • How can we serve the different consumer groups that will arise after COVID (e.g. ‘insulated’ vs ‘constrained’)?
  • How to reach the right balance between potential short-term gains and long-term reputation, both at product and brand/company level?

09:50 - 10:20 - Keynote

Quality

Regulatory Perspectives – Inside and Out

Kath Dunbar, Global Director, Science and Regulatory Affairs, ABInBev

  • Perspectives of ‘poacher turned gamekeeper’
  • Building a regulatory function
  • Transforming perceptions from blocker to enabler

10:25 - 10:55 - Case Studies

Consumer Insights & Marketing

Croffee - a Cereal Bar with the Caffeine of an Espresso Coffee

Sandra Veludo, Marketing Director, Delta Cafés

  • Full session abstract TBC

Innovation & Technology

Creating a New Product Category: Lessons of Scaling Up from Spareroom to Boardroom

Sophie McGregor, Co-Founder, Griddle Pancake

Ella Harland, Co-Founder, Griddle Pancake

Founders Sophie and Ella met in 2016 through flat share app Spareroom. Both with a passion for healthy eating and an eye for business, they noticed a gap in the market for their childhood treat, pancakes! They’d grown up but pancakes hadn’t. The category was still in the dark ages with no innovation and zero interest on nutrition. The pair quickly outgrew cooking in their flat to factories in Cornwall then Belgium and now supply Sainsbury’s and other UK retailers. They discuss the challenges faced when entering and building a new category and the lessons they’ve learnt along the way, especially in chilled distribution!

10:55 - 11:45

iSolve Meetings & Networking

11:45 - 12:15 - Case Studies

Innovation & Technology

Corporate Engagement with Startups: Myths and Realities

José Luis Cabañero, Founder & CEO, Eatable Adventures

Corporate venturing initiatives are growing in popularity across the Food sector, many corporations rush to address startups seeking to acquire Innovation engaging with novel product creators, try out new markets and eventually access promising financial return when once these novel businesses thrive. Corporations have tried and defined multiple processes and collaboration frameworks with varied results, we will evaluate the alternative models and help outline a fast movers path to achieve corporate growth through Corporate venturing initiatives.

Consumer Insights & Marketing

Starting from the End-Consumer: How Soul-K innovates in B2B

Andrea Cova, CEO, Soul-K

Josh Panzer, Chief Marketing Officer, Soul-K

  • Full session abstract TBC

12:20 - 12:50 - Case Studies

Innovation & Technology

Löfbergs Cold Servings – the Development of a Cold Coffee Concept for the Foodservice Industry

Leif Sjöblom, Country Manager, Business Development OOH, Löfbergs Lila AB

The Löfbergs Cold Servings concept is going beyond the raw-material-product.

It is a trully holistic approach where all the parts ”cooperate”. The result is great tasting and served cold coffee beverages - an enjoyment for the guests!”

How did Löfbergs go about to develop its cold servings concept, what are the bits and pieces and what is the outcome for the foodservice operator as well as the guests.

A coffee concept for the future! – COLD!

Consumer Insights & Marketing

Snackification: What Next in the COVID-19 Era?

Karine Dussimon, Senior Consultant in Food and Nutrition, Euromonitor International

Coronavirus (COVID-19) deeply disrupted snack occasions. In the short term, drastic reductions in mobility changed snacking from an “anytime, anywhere” to “always at home” occasion. Immediate consumption, impulse and experiential elements were substantially reduced, while portability became the defining feature of category and channel performance. This report explores how the pandemic’s evolution will shape the future of snacking, with key opportunities and threats.

12:50 - 13:50

Networking Lunch

13:50 - 14:20 - Case Studies

Consumer Insights & Marketing

Creative Confidence that Fosters Innovation through Customer Engagement

Liliana Caimacan, Head of Global Innovation, Tata Global Beverages

Prof. Daniel Rukare, Professor of Practice, Hult International Business School

The complex nature of innovation requires the development of adaptive systems as well as agility in operationalizing the processes to achieve growth objectives that drive market disruption.
  1. Creating new disruptive value networks.
  2. Reframing future value-based objectives specifically around consumer behaviour.
  3. Examining how big companies seek to create innovative business models that are both adaptive and resilient.
  4. Developing partnerships can drive faster growth
  5. Communicating and connecting with the consumer to create great new age experiences

R&D & Formulation

Sugar – A Minute to Learn, A Lifetime to Master

Ingemar Gröön, Head of Product Development, Nordzucker Group

  • Sugar reduction, on everybody’s mind but not always that easy
  • Sugar the functional ingredient
  • The three sensory characteristics of sugar products

14:25 - 14:55 - Case Studies

Innovation & Technology

The Innovation Story and Strategy Behind the Recent Launches within the Sauces Category

Maroun Atallah, Product Development Manager, Barilla America, Inc.

We refer to them as tomato, red, or white sauces. However, the most appropriate name would probably be pasta sauces. In Italy, beside a few exceptions, pasta is mainly eaten with sauces. In United States, things are slightly different. Pasta is seen as more versatile and is not always served with sauces. In order to overcome this, we had to ask ourselves “How can Barilla, the Italian Food Company since 1877, help consumers enjoy a premium Italian experience through the use of sauces?.” Knowing that this is a big challenge within a crowded and saturated market, we approached it through 3 key points:
  • Our good for you and good the planet principles
  • Classic and disruptive innovation approaches
  • Boosting the Italian identity of our products

R&D & Formulation

Opportunities in Plant-Based and Alternative Proteins

Zak Weston, Foodservice & Supply Chain Manager, The Good Food Institute

What lies ahead for the alternative protein industry? The Good Food Institute's Zak Weston will provide a brief overview of the recent trends in plant-based, fermentation-derived, and cultivated protein foods. Attendees will learn about the key bottlenecks to scaling the alternative protein supply chain, as well as the investment needs, open research questions, and commercial whitespaces facing these fast-growing sectors.

15:00 - 15:30 - Case Studies

Innovation & Technology

Mission Driven Product Development: Nutrition and Consumer Focused Innovations for Toddlers

Magdalena Bartosik, PhD, Director of R&I, Happy Family Organics

Happy Family Organics® has been on a mission to change the trajectory of children's health through nutrition since the company launched on Mother's Day in 2006. As the largest and fastest growing organic baby food brand in the country, we are constantly innovating to provide families with the best possible products, solutions, and resources for their evolving needs. This presentation will focus on our recent innovations in the toddler category, highlighting key criteria of successful mission driven & consumer centric innovation approach.

Consumer Insights & Marketing

Global Food Consumer Profiles (after 2020 edition)

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

After checking people's habits triggered by the Pandemic - Lockdown - Recession momentum, food industry newer patterns, and the role of the 'TRUST-COMFORT' tension in diets, we can identify seven emerging food consumer profiles, some with more appealing with TRUSTED brands, products, claims, and value propositions, and others with the COMFORT ones. 

This session invites to a new approach to review consumer habits, needs, and what could be the kind of innovations that will met those expectations in the near future.

15:35 - 16:05 - Keynote

Quality

Quality by Design – Make it Right the First Time; Perspective of Coca-Cola EMEA

Christo Velkov, Quality, Safety and Environment Director, Central and Eastern Europe, CocaCola

How we try increase our success rate in the new product development process and why it is important;

Importance of a cross functional team and collaboration within the Quality by Design framework;

Importance of a clear and transparent process for new products development and the role of iterative risk assessment within end to end supply chain: from ingredients sourcing to the shelf and consumers;

How we learn from successes and failures, and utilise this knowledge to improve development and execution for consumer satisfaction

16:10 - 16:40 - Keynote

Innovation & Technology

How Eclipse Foods is Building the Beyond Meat of Dairy

Aylon Steinhart, CEO, Eclipse Foods

The press has called Eclipse Foods the "Beyond Meat of Dairy", but what does that actually mean? Eclipse Foods co-founder and CEO Aylon Steinhart will present what makes Eclipse so different from other plant-based dairy companies, how he (an advocate and long-time vegan) and his cofounder (an world-renowned chef) aim to transform the food system, and how the dairy industry can actually benefit from the plant-based movement.

16:40 - 16:45

16:45 - 17:45

Networking & 1-2-1 Meetings