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Food biotech ingredients, plant-based foods, fermentation and more

Monday | Tuesday | Wednesday | Thursday | Friday

Monday 8 November


1:1 video meetings - 24hrs across all time zones


Company showcases delivered on-demand 24/7


 

Tuesday 9 November


1:1 video meetings - 24hrs across all time zones


Company showcases delivered on-demand 24/7


 

Wednesday 10 November
(All times in GMT)


1:1 video meetings - 24hrs across all time zones


Company showcases delivered on-demand 24/7


11:50 Opening Remarks


12:00 Keynote Panel: Healthy planet, people, and food systems by developing Food Biotech ingredients to secure our future.

Where are the synergistic market opportunities for biotech and cellular agriculture approaches? What key investments, infrastructure and technologies are required for next generation food ingredients that align with global sustainable goals, achieve healthy or enhanced nutritional standards and regenerate food systems.

Nigyar Makhmudova, Chief Growth Officer, Danone
Juan Aguiriano, Group Head Sustainability, Technology Ventures, Kerry Group
Alexander Hoffmann, Managing Partner, KSV
Moderator: Sharon Cittone, Founder & CEO, Edible Planet Ventures

Nigyar Makhmudova, Chief Growth Officer, Danone    Juan Aguiriano, Group Head Sustainability, Technology Ventures, Kerry Group    Alexander Hoffmann, Principal, M Ventures    Sharon Cittone, Founder & CEO, Edible Planet Ventures


13:00 Food Biotech Showcase

This session highlights emerging companies that incorporate biotechnology to produce novel ingredients

Aleph Farms 300x    Mushlabs    Lihme Protein Solutions    Aromyx

 


14:00 Interactive roundtable: Emerging Food Biotech Sector Analysis

Forensic discussion about the market need for new ingredients and bioprocessing technologies in alternative Dairy, Meat, Seafood, Confectionary and Healthy Snacking. Including exploring how consumers trends and behaviours are driving food ingredient developments and areas of growth to biotech based approaches.

Austin Cloves, Fundraising and Science Lead, The Good Food Institute
Josh Silverman
, CEO, Aromyx
Ahmed Khan
, Founder, Cell Agri
Irina Gerry
, CMO, Change Foods
Moderator: Brian Chau, Food Systems Analyst, Chau Time

Austin Cloves, Fundraising and Science Lead, The Good Food Institute    Josh Silverman, CEO, Aromyx    Ahmed Khan, Founder, Cell Agri    Irina Gerry, CMO, Change Foods    Brian Chau, Food Systems Analyst, Chau Time


15:00 Partnerships: Building effective infrastructure and practices for successful partnering with FMCG/CPG, Ingredient companies, plant-based foods or retailers.

Whether your business model is B2B or B2C being able to demonstrate to investor healthy buying appetite is essential. Hear from leading multinational CPG, ingredient, retailers, and plant-based companies what key ingredients and products they are looking for and understand the best approach to get your foot in the door. Gain insights into what the right collaboration looks in this fast-moving industry.

Tim Ingmire, SVP R&D, Quorn foods
Karl Williams, Group Technical Director, The Meatless Farm Co
Amir Zaidman
, VP Business Development, The Kitchen Hub
Caroline Sorlin
, Plant-Based Acceleration Unit General Manager, Bel Group
Katherine Mace, Start-up Program Manager, Nestle Research
Moderator: Shannon Theobald, Principle, Theobald Alternative Protein Consultancy

Tim Ingmire, SVP R&D, Quorn Foods    Karl Williams, Group Technical Director, The Meatless Farm Co    Amir Zaidman, VP Business Development, The Kitchen Hub    Caroline Sorlin, Plant-Based Acceleration Unit General Manager, Bel Group  Catherine Mace, Start-up Program Manager, Nestle  Shannon Theobald, Associate Category Manager, Kroger


16:00 Technology Insights Hub – Hybrid Ingredients and Dairy Innovation

Interactive roundtable session with spotlight companies discussing novel ingredient techniques to improve taste, texture or nutrition profiles.

Breakout rooms:

  • Novel Hybrid Ingredients for Plant-Based Meats
  • Functional ingredients for dairy

Taly Nechushtan, CEO, InnovoPro
Tomas Turner
, Co-founder, Cultivated

Taly Nechustan, CEO, innovopro    Tomas Turner, Co-founder, Cultivated


17:00 Technology Insights Hub – Next-generation Fats and Sugars

Interactive roundtable session with spotlight companies discussing novel ingredient techniques to improve taste, texture or nutrition profiles.

Breakout rooms:

  • Navigating through the complexity of developing biotech fats
  • Clean label sugar reduction advancements

Ari Melamud, CEO, DouxMatok Ltd
Ilan Samish
, Founder and Chief Executive Officer, Amai Proteins
Jen-Yu Huang
, Founder, Lypid
Chenfeng Lu
, Founder & CEO, Fybraworks Foods

Ari Melamud, CEO, DouxMatok    Ilan Samish, Founder and Chief Executive Officer, Amai Proteins    Jen-Yu Huang, Founder, Lypid    Chenfeng Lu, Founder & CEO, Fybraworks Foods


18:00 Technology Panel: Delivering clean flavours, colourants, preservatives, and antioxidants

How the industry using cell based and biotechnology approaches to produce non plant-based ingredients additives to improve food and remain clean.

Scott May, Head of MISTA, Givaudan
Minerve Vicente, International R&D Director Taste Elevation & FS, Kraft Heinz Company
Adam Janczuk, R&D, Nourish Division, IFF
Vítor Espírito Santo
, Director of Cellular Agriculture, Eat Just
Moderator: Nancy Rawson, Associate Director and Vice President, Monell Chemical Senses Center

Scott May, Head of MISTA, Givaudan    Minerve Vicente, International R&D Director Taste Elevation & FS, Kraft Heinz Company    Adam Janczuk, R&D, Nourish Division, IFF    Vítor Espírito Santo, Director of Cellular Agriculture, Eat Just    Nancy Rawson, Associate Director and Vice President, Monell Chemical Senses Center


 

Thursday 11 November
(All times in GMT)


1:1 video meetings - 24hrs across all time zones


Company showcases delivered on-demand 24/7


11:50 Opening Remarks


12:00 European investor insights session

Interactive forum for emerging companies to ask the European investors their questions about the entire food biotech landscape and build relationships

Rodrigo Hortega de Velasco, Head of Investments, Döhler Ventures
Gil Horsky, Director of Innovation, Mondelez International
Paddy Willis, Chief Executive Officer and Co-Founder, Mission Ventures
Dikla Malter
, Director of Investments & Partnerships, The Kitchen Hub
Moderator: Alexander Hoffmann, Managing Partner, KSV

Rodrigo Hortega de Velasco, Venture Manager, Döhler Ventures 300x (1)    Gil Horsky, Director of Innovation, Mondelez International    Paddy Willis, Chief Executive Officer and Co-Founder, Mission Ventures    Dikla Malter, Director of Investments & Partnerships, The Kitchen Hub    Alexander Hoffmann, Managing Partner, KSV


13:00 Food Biotech Showcase

This session highlights emerging companies that incorporate biotechnology to produce novel ingredients

Biosynthia    Duplaco    SmallFood


14:00 Panel: Scaling fermentation and cultivation enabled product to speed of traditional CPG

Does the industry have the necessary infrastructure (from technology, investment, and materials) to aid emerging players to scale rapidly? Emerging fermentation and cultivated food brands are partnering with large food companies to accelerate production. Learn from these companies how scaling a biotech cost competitive process to scale and identify where the technology gaps are including food grade large-pilot facilities outside of US west coast.

Ranjan Patnaik, Chief Technology Officer, The EVERY Company
Eyal Rivlin
, VP Production and Operations, Aleph Farms
Sunil Kumar Sukumaran
, Chief Technology Officer, Perfect Day
Ernst Van Orsouw
, CEO, Roslin Technologies
Moderator: Zak Weston, Foodservice & Supply Chain Manager, The Good Food Institute

Ranjan Patnaik, Chief Technology Officer, The EVERY Company     Eyal Rivlin, VP Production and Operations, Aleph Farms    Sunil Kumar Sukumaran, Chief Technology Officer, Perfect Day    Ernst Van Orsouw, CEO, Roslin Technologies    Zak Weston, Foodservice & Supply Chain Manager, The Good Food Institute


15:00 Plant-Based Food Science & Design: You can’t have one without the other

In this session, we will uncover the importance of pairing food design with new, breakthrough food technologies.

Michael Leonard, Chief Technology Officer, Motif FoodWorks

Michael Leonard, Chief Technology Officer, Motif FoodWorks


16:00 Networking break


17:00 Interactive Roundtable: The business ‘how to’ hub

Interactive roundtable discussions focusing on commercial strategies that are business critical for any food challenger brand and new large players within biotech or cellular agriculture.

Breakouts:

  • Key tips when fundraising within Food Biotech
  • B2B take two: what to do when the market is ready, but industry isn’t
  • Delivering in high-volume low-cost environment

Jim Laird, CEO, Enough Foods
Laura Clark, Entrepreneurship Specialist, The Good Food Institute
José Luis Cabañero, CEO, Eatable Adventures
Moderator: Austin Cloves, Fundraising and Science Lead, The Good Food Institute

Jim Laird, CEO, Enough Foods    Laura Clark, Entrepreneurship Specialist, The Good Food Institute    José Luis Cabañero, CEO, Eatable Adventures    Austin Cloves, Fundraising and Science Lead, The Good Food Institute


18:00 US investor insights session

Interactive forum for emerging companies to ask the North American investors their questions about the entire food biotech landscape and build relationships

Brian Frank, General Partner, FTW Ventures
Tom Mastrobuoni, Chief Investment Officer, Big Idea Ventures
Andrew Towle, General Partner, Next Gen Nutrition Investment Partners
Sean O’Sullivan, General Managing Partner, SOSV
Moderator: Sujala Balaji, Founder and CEO, Rainfed Foods

Brian Frank, General Partner, FTW Ventures 300x    Tom Mastrobuoni, Chief Investment Officer, Big Idea Ventures    Andrew Towle, General Partner, Next Gen Nutrition Investment Partners    Sean OSullivan, Managing General Partner, SOSV    Sujala Balaji, Founder and CEO, Rainfed Foods


 

Friday 12 November


1:1 video meetings - 24hrs across all time zones


Company showcases delivered on-demand 24/7


 

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