Programme 2021

18-19 October 2021; Milan (Italy) & Online

08:00 - 08:35

1-2-1 Meetings & Networking

08:35 - 08:45

08:45 - 09:30 - Panel Discussion

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

  • 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?

09:35 - 10:05 - Keynote

Consumer Insights & Marketing

Session Title TBC (Danone)

Eric Jumbert, Global Vice President, Marketing & Innovation, Danone

  • Full session abstract TBC

10:10 - 10:40 - Solution Spotlights

Innovation & Technology

Session Title TBC (SpecPage)

  • Full session abstract TBC

R&D & Formulation

Creating a Clean Label: Meeting the Demands of your Consumers through Sustainable Ingredients, Flavours, Fragrances and Colourings

  • The growing and unrelenting demand for plant-based, natural options has led to a growing appeal for clean labels from consumers
  • How can you most effectively alter the artificial ingredients involved in your formulation to meet this consumer need?

10:40 - 11:30

1-2-1 Meetings & Networking

11:30 - 12:00 - Case Studies

Innovation & Technology

Session Title TBC (Mondelez International)

Ian Noble, Senior Research, Development & Quality Director, Mondelez International

  • Full session abstract TBC

R&D & Formulation

The Relevance of Plant-Based Products for the Food Industry when Facing Climate Change

Jérôme Niay, R&D - Licensing, Triballat Noyal

  • How to formulate new plant-based products with clean-labeling requirements?
  • Integration of new criterions such as carbon footprint in the raw materials selection

12:05 - 12:35 - Solution Spotlights

Innovation & Technology

Session Title TBC (Selerant)

  • Full session abstract TBC

R&D & Formulation

Inventing the Formulations of Tomorrow: How can you Utilize Data-Driven Sourcing for Novel Ingredients?

  • Taking advantage of cloud-connected databases to find the perfect ingredient compositions for your products
  • Ensuring product integrity and full quality control while uncovering the possibilities to enhance and even transform your formulations

12:35 - 13:35

Networking Lunch & Lunchtime Roundtables

13:35 - 14:05 - Case Studies

Innovation & Technology

The Food Company's Dilemma: to Innovate or to Not Innovate

Guido Calò, Chief Research, Development, Innovation & Quality Officer, Sammontana S.p.A.

  • Is innovation in food as relevant as in other sectors?
  • Is innovation in food needed?
  • The food company debate is about the type of innovation to be carried on: renovation or innovation
  • Is innovation in food sustainable?
  • Diversification and core competencies

R&D & Formulation

Session Title TBC (Agro Sevilla)

José María Fernández Ginés, Chief Innovation Officer, Agro Sevilla

  • Full session abstract TBC

14:10 - 14:40 - Solution Spotlights

Innovation & Technology

Employing Leading Technologies and Approaches to Better Understand Shifting Consumer Demands

  • In what ways can breakthrough industry research methods be employed in order to create a greater understanding of everything from science to sensory benefits to packaging design?
  • How can you remain better in tune with consumer and industry trends through the advancement and introduction of new technological practices?

R&D & Formulation

How can you Find a Natural Alternative to Effectively Reduce Added Sugar?

  • Whether it is replacing or reducing sugar or “added sugar,” finding a natural solution to processed sugar can certainly be more than transformative for your product and portfolio
  • With sweetness levels as high as 65% in natural ingredients from plants, they are more than an effective tool in reducing sugar naturally if extracted and refined correctly
  • Sugar reduction of 33% or greater is therefore achievable in dairy, baked goods, bars, cereal and a number of other applications

14:40 - 15:30

1-2-1 Meetings & Networking

15:30 - 16:00 - Case Studies

Consumer Insights & Marketing

Session Title TBC (Buffalo Grill)

Pierre Lourties, Group Chief Development Officer, Buffalo Grill

  • Full session abstract TBC

Innovation & Technology

Innovation and Growth during the Pandemic

Ahmed Mandour, Group Category Director, Edita

  • Full session abstract TBC

16:05 - 16:35 - Case Studies

Consumer Insights & Marketing

Successfully Communicating Healthy Branding across your Organization and Products

  • What must you consider when developing a consistent visual brand of health and wellness among your products?
  • How can you strike a balance with being non-GMO but still meeting the standard, quality and health claims which are integral to your product?
  • Adding product value: innovative methods to promote nutrition, health and wellness

Innovation & Technology

Session Title TBC (Brave Foods)

Amber Fraser, Co-Founder, Brave Foods

  • Full session abstract TBC

16:40 - 17:10 - Case Studies

Consumer Insights & Marketing

Winning with Innovation during COVID-19

Tjalling Simoons, Regional Brand Director, Bacardi

Set in Germany. A booming gin market, where Bombay plays a strong role, leading in brand equity, leading marketshare, and growing double digit.
As uncertain times set in, consumers flocked to retail, seeking refuge in trusted brands.
Yet, within a exploratory category, the seeked for inspiration and variation.
Playing into the discovery trend and ‘safe exploration’ Bombay answered on trends in a winning occasion of ‘casual gatherings at home’.
As we’ve launched Bombay Bramble, we beat all expectations and targets, and become a top innovation of 2020.

Innovation & Technology

SavorEat – More than just a Meat Alternative!

Racheli Vizman, Co-founder and CEO, B.Sc.,MBA, SavorEat Ltd.

  • Major trends and the fit of SavorEat solution
  • The market potential for plant- based meat alternatives
  • SavorEat game changing platform

17:15 - 18:00 - Panel Discussion

Innovation & Technology

How can the Food Industry Become More Sustainable and More Appealing to Evolving Consumer Demands?

  • Why are consumers more interested in sustainable, ethical food choices than ever before?
  • What are the key sustainability trends in the food industry right now and in the future?
  • How can personalized nutrition, tastes and diets provide mass appeal for consumers?
  • Why is it more difficult than ever before for product launches to meet the shifting demand?

18:00 - 18:05

Chair's Closing Remarks & End of Day 1

Matteo Gori, Global Marketing Director, Barilla Group

18:05 - 19:05

1-2-1 Meetings & Networking

08:00 - 08:45

1-2-1 Meetings & Networking

08:40 - 08:45

08:45 - 09:30 - Panel Discussion

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

  • 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?
  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?

09:35 - 10:05 - Case Studies

R&D & Formulation

Innovation & Technology

ICA Växa - Focusing on Plant-Based Products

Sofia Olsson, Chief Innovation Officer, ICA Sverige AB

  • Full session abstract TBC

10:10 - 10:40 - Solution Spotlights

R&D & Formulation

Sourcing More Compatible Ingredients and Materials for Your Consumer and the Earth

  • Revolutionising your product proposition to your consumer with sustainable innovation
  • Taking legacy products and transforming them with plant-based ingredients, natural flavours, biodegradable packaging and much more

Innovation & Technology

Generating Breakthrough Innovations: Why must you Leverage Internal R&D with New and Innovative External Capabilities?

  • What opportunities are available to not only plug gaps in your research through third party expertise, but also assist you in reaching new levels of innovation in your NPD?
  • How can Open Innovation allow you to supplement your internal R&D practices and build on that framework to create breakthrough innovations?
  • What are the pitfalls of poorly aligned third party partnerships that you must avoid?

10:40 - 11:30

1-2-1 Meetings & Networking

11:30 - 12:00 - Case Studies

R&D & Formulation

Session Title TBC (Barilla)

Alessio D'Urso, Director of Product Development, Barilla

  • Full session abstract TBC

Innovation & Technology

Using Blockchain for Consumer Transparency

Grégory Faure, Innovation Director - Continental Europe, Princes Foods

  • Full session abstract TBC

12:05 - 12:35 - Case Studies

R&D & Formulation

A Holistic View of NPD: Moving Away from Silos between R&D, Quality, Innovation and Marketing

Atanasios Moschos, Quality Director, Leonidas

  • Full session abstract TBC

Innovation & Technology

Session Title TBC (Raynor Foods)

Tom Hollands, Innovation and Technical Director, Raynor Foods

  • Full session abstract TBC

12:35 - 13:35

Networking Lunch & Lunchtime Roundtables

13:35 - 14:05 - Case Studies

Innovation & Technology

Lean Innovation Insights: How to Better Embed Insights in the Innovation Stream

Agathe Danjou, Global Strategy & Insight Director, Danone

  • Full session abstract TBC

Consumer Insights & Marketing

The 00-generation – how is Gen Z Shaping the Consumption Habits of the Future in Finland?

Heidi Jungar, Insight, Brand and Content Director, K-Group

Gen Z is the generation born between 1995-2005. They are a global native generation with no understanding of life without internet nor social media.

K envisioned the future of consumption together with gen z. We noticed four major areas of development:  technology will keep on blending into everything, physical experiences are more rare and people will want to stick to them, boredom is not tolerated and decision making is highly collective.

In this presentation Heidi will introduce the 3 biggest phenomena that will affect the future of consumption in Finland.

14:10 - 14:40 - Case Studies

Innovation & Technology

Applying the 3-Step Value Model for Future Proofing to Drive Business Transformation

Liliana Caimacan, Head of Global Innovation, Tata Global Beverages

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

Business Growth and Innovation remains complex in uncertain times - applying the 3-step value Model for Future Proofing to drive business transformation

The discussion will seek to provide insights into how the 3-step value model for future proofing can be applied to manage, mitigate and innovate through uncertain times. The model offers a versatile framework that can be implemented across various industries.

Consumer Insights & Marketing

Food 2030: Weak Signals

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

After a global breakdown in history, the acceleration of economic, technological, social, and cultural trends drives a faster future for food production and consumption worldwide. This session will define and explore the 'weak signals' of the future of food presented nowadays in the 'post pandemic' marketplace, taking into account the challenges of 'new mainstreams' like veganism massification, 'fast tipping points related to climate change, and the 'Futurist niche' including the Tech-Pharma diet inclusion.

14:40 - 15:00

1-2-1 Meetings & Networking

15:00 - 15:30 - Case Studies

Consumer Insights & Marketing

Brand Identity in the Wine Industry

Vito Palumbo, Brand Manager, Tormaresca (Marchesi Antinori)

  • Marketing in the wine industry: the importance of brand identity
  • Case study: Puglia, from the “the cellar of Europe” to the next big thing?
  • Case study: The road to success of an Italian rosé, Calafuria

R&D & Formulation

The Circular Food Design Model and Circular Behavior

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

  • Full session abstract TBC

15:35 - 16:05 - Case Studies

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

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

  • Full session abstract TBC

16:10 - 16:55 - Case Studies

Innovation & Technology

Learning from the Entrepreneurial and Start-Up Culture: Innovate Faster or Stand to be Disrupted

  • What have the past few years shown us in terms of new product launches and the great success of many new, innovative food companies with smaller R&D and Innovation teams and capabilities?
  • What are the key factors to accelerating your NPD without falling into the pitfall of the dreaded 80% fail rate of first-time product launches across the food industry?
  • How do you discover and define potential new innovative products?
  • How can R&D, Innovation, Marketing and all other teams work more cohesively during the NPD process?

16:55 - 17:05

Closing Chair's Remarks & End of Summit

Matteo Gori, Global Marketing Director, Barilla Group

17:05 - 18:05

1-2-1 Meetings & Networking