Programme 2022

14-15 June 2022; Milan, Italy

07:45 - 08:35

Registration & Refreshments

08:35 - 08:45

08:45 - 09:30 - Panel Discussion

Improving the Working Relationship between Food Safety & Quality and Innovation Teams to Launch Products Effectively

Rani Saab, Head of Beyond the Core Zone EMENA, Nestlé

Rachid Hassairi, Global Senior Director Food Safety & Quality Management - Supply Chain and External Manufacturing, Kraft Heinz

Paul van der Aar, Senior Global Lead Licenses & Quality Global Production, Heineken


  • What are the challenges for food innovators from a safety & quality perspective and vice-versa?
  • How can communication and cooperation between departments be improved?
  • How can food safety/quality and innovation/NPD teams collaborate more effectively to decrease the concept to market time?
  • How can you unlock new ways to deliver disruptive innovation while remaining within regulatory standards?

09:35 - 10:05 - Case Studies

Innovation & Technology

The Journey of Disruption

Rani Saab, Head of Beyond the Core Zone EMENA, Nestlé

Innovation to a new level. A journey to understand Nestlé's disruptive innovation,  and its new Plant-Based product Wunda.

Innovation & Technology

Session Title TBC (Amadori)

  • Full session abstract TBC

10:10 - 10:40 - Solution Spotlights

Innovation & Technology

Session Title TBC (Selerant)

  • Full session abstract TBC

Innovation & Technology

Upcoming Technologies That Will Help Feed the World

Edward Bergen, Senior Analyst, FutureBridge

Our global population is growing; our cities are becoming more crowded than ever, and our food supplies are being squeezed. But companies across the planet are researching and innovating to find new ways to feed the world. This presentation by FutureBridge will look at potential game-changing developments that we will see over the next decade that will help to provide us and taste great.

10:40 - 11:30

Networking Break & 1-2-1 Meetings

11:30 - 12:00 - Case Studies

Consumer Insights & Marketing

How to Engage your Shoppers with your Innovations at Point of Sales

Duygu Keçelioğlu, Head of Knowledge, Insights and Execution Excellence, Coca-Cola İçecek

Congratulations on your excellent innovation! And what is next? In this session, you will see some golden rules to boost your innovation’s shoppability by using insights.
  • How to create in-store appeal
  • Finding the proper zones for your innovation and innovation communications
  • How to collaborate with customers using insight-driven selling stories
  • How to track if your execution plans meet your shoppers

R&D & Formulation

Critical Points in Nutraceuticals R&D and Formulation

Alberto Ritieni, Food Chemistry Full Professor, Università di Napoli Federico II Department of Pharmacy

  • What are nutraceuticals? They are foods, drugs, integrators or simply an advantageous solution for the market?
  • The safety of ingredients for nutraceutical formulations
  • Bioaccessibility, disgregation and Bioavailability of nutraceutical principles
  • Ethical rules to use nutraceuticals in human health improvement

12:05 - 12:35 - Solution Spotlights

Innovation & Technology

How to Combine Quality, Safety, and Innovation in New Product Development?

Massimo Antoniello, Sales Executive - F&B - Italy – PLM and F&B Expert, Centric Software

Whether you develop private labels or ethical brands, your team’s communication and synchronisation in new product development directly impact margins, time to market, and product recall.

Solutions exist that change the game.

Meet Centric Software’s Food and Beverage experts at our innovation session and learn more about how the right technology can improve your bottom line.

Innovation & Technology

Carbon is the New Calorie - Top 2022 Food Product Sustainability Trends

João Brites, Director, Growth & Innovation, HowGood

How can food companies use the momentum generated by industry trends to create lasting change in the food system? Join us for insights into the Top 2022 Food Product Sustainability Trends with analysis from the world’s most extensive product sustainability database.

12:40 - 13:10 - Case Studies

Innovation & Technology

Foodtech Economics - The Cloud Kitchen Opportunity

Ajay Jain, Country CEO, Rebel Foods GCC

Foodtech has revolutionized food service, consumer behavior, innovation, and investment opportunities, all at a scale we could have never imagined as recently as two years ago. We continue to see huge investments in the industry.

· Emerging trends in the segment
· What drives the cloud kitchen segment?
· How different are the profit margins compared to the conventional kitchen?
· The cons of a cloud kitchen business
· Are cloud kitchens as inexpensive as they seem to be?

Innovation & Technology

Session Title TBC (Fazer)

Heli Anttila, Vice President Product Development, Fazer

  • Full session abstract TBC

13:10 - 14:00

Networking Lunch & Lunchtime Roundtables

14:00 - 14:30 - Case Studies

Innovation & Technology

Is Innovation Still Relevant at This Moment of Time?

Johan Sanders, Chief Product Officer, Dawn Foods Global

  • Dynamics in the BtB market in times of crises
  • Adapted Innovation Approach
  • Do’s and Don’ts

Consumer Insights & Marketing

Harnessing the Power of Flexitarian Consumers Through Marketing Best Practices

Stephanie Jaczniakowska-McGirr, International Head of Food Industry & Retail, ProVeg International

  • Who flexitarians are and why they should be your target consumer
  • Factors that influence consumer purchasing decisions - and how better messaging can expand your brand’s reach
  • Best practice examples and expert tips on plant-based food marketing

14:35 - 15:05 - Solution Spotlights

Innovation & Technology

Enterprise Recipe Management: Scale-up Across 100’s of Manufacturing Points

Eduard Marfa de la Loma, Global Marketing Director|Consumer Products and Retail, Siemens Digital Industries Software

In consumer products, hard engineering happens in the scale-up process from R&D Lab to 100s of manufacturing points around the world.

The challenge: the materials, the equipment, and the plant can be different BUT the end product must be the same to protect brand equity and the ultimate promise to the consumer.

It can take a company 6 months to go from manufacturing at one plant to the next. Sometimes this results in not being able to manufacture the product or fill the package at that plant, which in turn, means they cannot launch into the marketplace. Even though the industry has developed its manufacturing over the last 10-20 years it is still nowhere near what we would call smart today.

R&D & Formulation

Creating a Clean Label: Meeting the Demands of your Consumers Through Sustainable Ingredients, Flavors, Fragrances and Colorings

  • 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?

15:10 - 15:40 - Case Studies

Consumer Insights & Marketing

Innovation Applied to Communication: Tuorlo Magazine

Maria Rosaria Sanna, CMO and Impact Manager, Tuorlo Megazine

F&B is a giant industry that attracts huge investments in communication,
but most of the conversation is related to product advertising, recipes, and restaurant reviews.
We believe that food deserves something more, so we created Tuorlo, a platform
dedicated to creating great storytelling about gastronomy, territories, sustainability, and all the people behind it, involving social media, NFTs, and the Metaverse.

R&D & Formulation

Crafting the Traditions of the Future

Freddy Hunziker, Founder and CEO, New Roots

We will discuss New Roots and its founding story based on ethical and sustainable values that have been our moral pillars. We want to share our state-of-the-art production process and technical details about the eco-friendly production facility that we have designed and built.

The deep-rooted Swiss traditions were one of the challenges we faced, but we successfully converted the Swiss dairy landscape into a sustainable and plant-based agriculture system. We will focus on new disruptive product innovations at the end of the presentation.

15:40 - 16:30

Networking Break & 1-2-1 Meetings

16:30 - 17:00 - Case Studies

Innovation & Technology

Using Blockchain for Consumer Transparency

Grégory Faure, Innovation Director - Continental Europe, Princes Foods

  • Full session abstract TBC

R&D & Formulation

Creating an Impact Through Innovative Food

Laura Pastrana, General Manager, Impact Food

Creating Impact by launching an innovative alternative protein dry mix.
In order to make a TRUE impact, we needed to enhance the WHOLE supply chain.

17:05 - 17:50 - Keynote

Innovation & Technology

Mutti Instafactory: How to Change Paradigms

Marcello Gelo, Chief Marketing Officer , Mutti

Through its small and mobile factory, Mutti changed the paradigms of tomato production. Instead of following the traditional and centuries-old transformation process, Instafactory allows going directly to work on the tomato fields and transform tomatoes a few minutes after harvesting, dramatically reducing transportation and processing time. We explain how the idea was generated and how we implemented it and communicated it.

17:50 - 17:55

Chair's Closing Remarks & End of Day 1

Matteo Gori, Global Marketing Director, Barilla Group

17:55 - 18:55

Evening Networking Reception

08:00 - 08:40

Registration & Refreshments

08:40 - 08:45

08:45 - 09:30 - Panel Discussion

Exploring the Food Industry's Biggest Challenges: Covid19, Global Conflicts, and Supply Chain Crises and What More to Come?

Kiran Sanchit, Managing Director, Head of Food, Beverage & Agribusiness EMEA, ING Bank

Senay Avcu, Quality and Food Safety Director, Europe & Asia, Bunge

  • The food industry has faced an unprecedented last 18 months due to Covid-19 but what are the key learnings to be taken away from such a tumultuous time?
  • How can we plan and respond to challenges such as global conflicts, worker shortages, busy ports, blocked shipping routes, and trucking issues?
  • What does the food industry need to do to ensure a smooth 2022 and beyond?

09:35 - 10:05 - Case Studies

Consumer Insights & Marketing

Innovation & Technology

Transforming Agriculture by Bringing Flavour to the World Without Starving it of its Resources

Ester Miozzo, Chief Marketing Officer, Planet Farms

Explain how and why “Planet Farming” innovation goes beyond vertical agriculture and brings meaningful and sustainable solutions for better management of natural resources (such as minimising water consumption and land occupation) meanwhile allowing people to eat more nutritionally rich, authentic food.

10:10 - 10:40 - Solution Spotlights

Innovation & Technology

Recipe for Innovation: How PLM Increases Resilience and Shortens Time to Market

Philippe Michel, Director Solution Consulting, Infor


Over the past couple of years, we have seen many disruptions in the food and beverage supply chain. This makes resilience and short-to-market more important than ever. Furthermore, consumer preferences are changing rapidly, demanding convenient food products from a transparent source.
Learn how an integrated digital product innovation platform helps respond rapidly to procurement problems and brings new compliant products to market. The final scope? Meet customer demand.

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

10:40 - 11:30

Networking Break & 1-2-1 Meetings

11:30 - 12:00 - Case Studies

R&D & Formulation

What is the Secret to Good Quality Nut Products?

Teresa Cercós, Quality, I+D+I and Environment General Director, Importaco

  • Neuroscience and cross-sectional methodologies to predict our customers’ needs
  • Co-innovation and quality based on customer experience
  • How are customer expectations integrated into the supply chain?

Consumer Insights & Marketing

Customer Relationship Innovation In The Luxury Pastry

Debora Massari, Co-founder and Board Member, Iginio Massari

Ermanno Gnutti, Co-founder and Board Member, Iginio Massari

  • Intro and evolution of the Iginio Massari Alta Pasticceria brand
  • Building one to one relationships through social engagement
  • Expanding the conversation in the Pasticceria physical space
  • Creating value for the customers with profiling and segmentation
  • Upgrading the relationship with loyalty dynamics

12:05 - 12:35 - Case Studies

Innovation & Technology

How Technology is Disrupting the Food Market

José Luis Cabañero, Founder & CEO, Eatable Adventures

The food segment in at the verge of technology driven transformation; a growing number of exciting startups are creating a vast array of novel solutions in the areas of Biotech and Core IT, that are coming together to evolve the market making it more sustainable and efficient. We will discuss the 11 technology platforms that in our opinion will drive the future of food.

R&D & Formulation

Trends in Food Technology and Nutrition in the Next 10 Years

Prof. Dr. Jens Mäder, Dept. of Life Sciences and Technology - Food Technology, BHT - Berliner Hochschule für Technik - University of Applied Sciences -


  • What are the drivers behind the trends of the future? 
  • 10 years and beyond: endless growth in world population and food production?
  • How does the future of R&D in food technology look like: in-house development vs. open innovation?

12:40 - 13:10 - 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

Personalized Nutrition and Related Business Models

Andrea Lippolis, Founder and CEO, Vita Meals

Personalized nutrition has been considered for many years one of the major emerging trends. The concept has developed since then, showing how a pull of startups is trying to disrupt the market. In this session we would like to explain: 
  • major trends in the market;
  • how startups are driving change in the food industry;
  • a deep dive into the meal planning model;

13:10 - 14:00

Networking Lunch

14:00 - 14:30 - Case Studies

Consumer Insights & Marketing

The Role of Technology and Data-Driven Marketing for Food Retail

Mayank Singh, Vice President & Chief Digital Officer, Domino's Pizza Indonesia

Disruptions are not an unknown thing to us. Even in the pre-COVID market, we were sailing on different sides of disruptions – either leading or preparing to survive. In that sense, COVID has been nothing different from being one “giant” disruption. It has jolted the industry beyond our capacities hence pumping up the intensity of the VUCA world where we have Volatility Uncertainty Complexity and Ambiguity.

The use of digital adoption accelerated in the past 2 years because of the environmental situation. It became more important than before for businesses like food retail to adopt newer tech and new methods of marketing and optimized ways. 3D and 3E frameworks of data utilization can be a starting point for many food retail organizations across the world.

Innovation & Technology

Global Trends Food Connections

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

A review of current global trends changing sociocultural and consumption for different consumers and categories, and how lands in the food industry. From utilitarian benefits, to food technologies as the upcoming unicorns, this presentation translates the global topics to watch to the reality and challenges of the food industry.

14:35 - 15:05 - Case Studies

Innovation & Technology

Meal-Kits: A New Category Changing The Way People Eat at Home

Daniele Bruttini, Founder, Quomi

Meal kits have been in the market for just over 10 years: in this timeframe, they turn into one of the most interesting and fast-growing categories in the food industry. We will discuss how meal kits are disrupting the food distribution system while improving the food habits of millions of customers worldwide in a sustainable way.

Quomi is the company that introduced meal kits on the Italian market: we will go through the challenges of launching a new innovative food-tech business in a country with such a strong food heritage.

R&D & Formulation

Creating Better Meat Than Animals

Lukas Böni, Co-founder and Member of the Executive Board , Planted

Animal meat production is one of the most prominent instigators of the climate crisis; it has been linked to a higher risk of various widespread diseases. Yet, meat plays a crucial role in our diet from a socio-cultural and physiological viewpoint. 

Current plant-based meat technologies and solutions cannot replace more than 2.5% of meat consumption and therefore aren’t having the required impact on our food system. Consumers argue that this is due to a lack of taste, cost, and questionable ingredients. For meat-eaters to make these switches, we need to create ‘better meat than animals’ – better taste, price, environmental impact, efficiency and healthiness.  

With Planted’s structuring approach, we design products inspired by nature and driven by consumers and technology. Our products are inherently free of unwanted ingredients, are efficient, highly scalable, and able to plug into consumers' daily lives and traditional meat supply chains.

15:10 - 15:40 - Case Studies

Consumer Insights & Marketing

Plant-Based Eating and Alternative Proteins

Elif Polat, Consultant , Euromonitor International

More consumers are limiting consumption of animal agriculture-derived products and this dynamic segment of food and nutrition is home to continuing innovation. Health, sustainability, and animal welfare are key motivators and consumer demographics indicate a healthy future.

Innovation & Technology

Winelivery, From a Delivery Business to a Customer Data Platform

Francesco Magro, Founder & CEO , Winelivery

We started Winelivery in 2016 with the dream of being able to change the way people are consuming beverages. During these years we were able to be successful on the market, but with a very different value proposition from what we had in mind at the beginning.

During this session, we would like to present how we evolved Winelivery into a tech company that can support brands and producers in communicating and delivering their products but also in taking better decisions.

15:45 - 16:30 - Keynote

R&D & Formulation

Session Title TBC (Neat Burger)


  • Full session abstract TBC

16:30 - 16:40

Chair's Closing Remarks & End of Summit