Day One — March 21, 2019 Morning
Space food needs to have a multi-year shelf stability with low resource needs and minimal time commitment – so, what’s on the menu for astronauts? What are the challenges and integrated solutions for developing a safe, nutritious, and palatable food diet for long duration missions to Mars and deep space? How can the science and solutions being developed by the space industry be translated into products that meet the health and nutrition needs of others?
– What are the greatest challenges facing the food industry today? What is the role of technology in meeting these needs?
– How have R&D approaches evolved over the years to meet the growing demand for nutritious, affordable and convenient foods?
– What are the most successful models for transformative collaboration within the food-tech space? Have new partnerships made the sector more agile and how can we take this to the next level?
– What open innovation programs are being successfully pioneered by some of the big food brands? What are the critical success factors?
– Building and scaling a $600 million clean label product, while maintaining its unique proposition within a global enterprise.
– The critical success metrics for both the start-up and the CPG. Advice and lessons learned.
– Ways to inject entrepreneurial thinking and mindset into CPGs. Entrepreneurs and innovators as the true disruptors of the food sector.
– What does the science tell us and how far have we come in monetizing innovation and disruption in the personalized nutrition space? Have we reached a tipping point?
– The microbiome, digital health, blood and DNA analysis – all potential gamechangers, but where should we expect to be in the next 5 years in terms of an integrated approach?
– How do we tap into this opportunity from the perspective of a retailer, CPG brand and ingredient supplier?
– To what extent do we need to optimize our manufacturing capabilities to make them nimble and agile enough to respond quickly to tailored diets?
Assessing the progress that has been made with understanding the science so far, the challenges ahead and the collaboration needed to improve our understanding of the microbiome, and accelerate the market adoption and deployment of solutions.
Day One — March 21, 2019 Afternoon
– Flexitarian, reducetarian…with a fundamental shift in consumer attitudes and behavior, how are food brands and retailers diversifying their product lines and portfolios to meet new consumer segments?
– From oats and legumes to fungi and algae, what novel plant-protein ingredients are emerging? What ingredients tick all the boxes in terms of taste, texture and sustainable production?
– What can we from learn from innovative startups who have achieved mass market penetration? Key milestones and roadmap to success.
– How can we achieve scalable growth? What will it take to get to this point?
One of the most interactive sessions of the program! Delegates choose their preferred topic from the list below, then join the numbered table in the main auditorium. Hosted by an industry leader, it’s a valuable opportunity to share ideas, ask questions and network with other delegates focused on the same issue.
– From flavor manipulation to improving shelf-life and tackling food allergies, the potential for biotechnology to bolster food security and address a range of food-related challenges is immense. Who is successfully paving the way for the next generation of innovative food products?
– What are the potential pathways for bringing synthetic and genetically engineered foods to market? What does a successful collaboration look like and who are the key stakeholders that we need to engage?
– What transformative breakthroughs have we seen with gene editing? What will the food system of the future look like in the next 5-10 years?
– According to the PitchBook Platform, VC investors poured more than $1.3 billion into the industry by May 2018, compared to about $1.5 billion total in both 2016 and 2017. Where has this level of investment made the most impact and are we in danger of overvaluing/oversaturating the food-tech sector?
– What have been the most successful scale up and exit strategies for start-ups and investors?
– How can we overcome barriers of scale and adoption?
– What are the next set of challenges that need to be solved by the food sector? What are the untapped opportunities and un-invented technologies? What market offer most growth?
Day Two — March 22, 2019 Morning
– What can we learn from food brands and start-ups who have successfully scaled and launched new products and services via online marketplaces and ecommerce platforms?
– How big is the market opportunity and what products could most benefit from this space?
– How can online platforms such as Instagram help us reach consumers in different ways?
– What’s the potential for CPGs to utilize direct-to-consumer models and online distribution platforms to expand their portfolios and bring new, speciality foods to market?
– What will distribution look like in 5-10 years?
– How, when and what are consumers consuming?
– How can AI facilitate a more personalized consumer experience and help retailers, restaurants and food brands react to trends faster and meet changing consumer demands?
– How are disruptive start-ups tackling the last mile and transforming the way goods are moved around the world?
The FDA’s Nutrition Innovation Strategy takes a fresh look at what can be done to reduce preventable death and disease through improved diet and nutrition. The FDA will provide an update on key elements of this strategy including health claims, changes to make ingredient information more consumer friendly and requirements related to the content and production of certain food products.
– How are food brands and companies innovating to deliver “better-for-you” and nutritious, healthier foods? What role does biotech play?
– What are the latest innovations in reducing sugar, sodium and artificial colors and flavoring? What is the role of flavor houses and ingredient suppliers in this process? What’s the long-term impact on snacks?
– How will digitization and AI enable us to predict performance and evaluate the sensory and taste attributes of new ingredients?
– Is consumer demand for natural, sustainable foods in conflict with the new, innovative foods being produced from cutting-edge companies and new breeding techniques?
– Where are we seeing the greatest success in enhancing the wellness and health benefits of foods while delivering on taste and texture?
– What are the regulatory, clinical and labelling aspects that need to be taken into account when developing functional and fortified foods? Is there a clearly defined route to market?
– What advancements have been made in developing foods that target intolerances and positively impact on illness and disease management? How have our health needs evolved over the years? What’s next after probiotics and fermentation?
– Which demographics are best placed to benefit from the nexus of food, health and medicine?
Day Two — March 22, 2019 Afternoon
– Cellular or Acellular, B2B vs B2C: how are early-stage cellular agriculture companies navigating product development and what routes to market are proving to be the most successful?
– Where are the opportunities for new entrants e.g. life sciences, biomedical?
– How do we leap from interest in the sector from large food brands to meaningful and actionable partnerships?
– How can we leverage industry partners and existing infrastructure/manufacturing capabilities and expertise to drive down the price point and scale cell production?
– How are active investors accelerating the transition to clean meat?
– With 34 billion devices expected to be connected to the internet by 2030, how is digitization, including sensors, data analytics, AI and automation, allowing food brands greater control over their supply chains?
– What is the value of supply chain transparency to the consumer, and how are brands communicating this to them?
– Where can digitization make the most impact in terms of pinpointing inefficiencies, streamlining operations, and reducing waste volumes?
– What key trends and areas of innovation are corporate venture arms watching closely? Where we will see the next wave of investment?
– How have corporate venture arms opened up new exit opportunities and strengthened the food ecosystem?
– How can startups engage with corporate venture capitalists to accelerate growth and scale? What advice would you give to entrepreneurs looking to partner with you?
– What is the investment thesis of forward-thinking corporate venture arms? Is it financial or strategic and what can we learn from some of the most successful acquisitions or investments in the food-tech space? Have we got the right recipe for success?