Join industry leaders in San Francisco on March 24-25 to accelerate innovation and action for sustainable growth

All times below stated as PT.

Wednesday March 23: Scaling Microbial Fermentation Workshop

When: 1pm – 5pm PT
Where: IndieBio Headquarters, San Francisco

Join us to explore the challenges and opportunities associated with scaling whole biomass and precision fermentation technologies. Covering feedstock optimization and bioprocess design, through to end-product formulation, it will bring together innovation leaders, investors, corporate scaling partners and NGOs to advance fermentation practices and create unmissable business opportunities.
See Workshop Program and Speakers >>
SOLD OUT

Thursday March 24

7:30am
Breakfast Briefing: Prebiotics for Gut Wellness

• What is driving consumer awareness of prebiotics and how has Covid impacted interest?
• Why are prebiotic fibers important to our diets? What health benefits are attributed to prebiotics?
• How can prebiotics be made more accessible and affordable across the globe?
• What challenges are there when incorporating prebiotics into foods?
• How are new technologies being leveraged to identify emerging prebiotic ingredients?

Session Chair:
Oliver Katz, Senior Conference Producer, RETHINK EVENTS

Speakers:
George Cherian, Director of Open Innovation, KELLOGG COMPANY
Denisse Colindres, Nutrition Manager, BENEO
Matt Amicucci, Co-Founder and Principal Scientist, BCD BIOSCIENCE
Rich Troyer, CEO, COMET BIO

Hosted by:

9.00am
Better for People, Planet and Business: Achieving Sustainable Food System Transformation
  • What concrete actions are in place within the food industry to contribute to the UN’s Sustainable Development Goals and reach net-zero?
  • What is the role of CPGs in driving systemic transformation through their sustainability commitments?
  • What are the current emissions estimates of the food sector? What technologies are proven to be most effective in shifting towards carbon neutrality?
  • Bill Gates recently said public-private partnerships are the cornerstone of the net-zero economy. What collaborations between companies and government organizations are enabling us to create systems change? Does involving the public sector slow innovation?

Session Chair:
Megan Poinski, Senior Reporter, FOOD DIVE

Speakers:
Alison Taylor, Chief Sustainability Officer, ADM
Andrea Luigi Budelli,
Global Chief ESG, Nutrition & Technology Officer, THE KRAFT HEINZ COMPANY
Amy Chen, COO, UPSIDE FOODS
Patrick Boyle, Head of Technology and Codebase, GINKGO BIOWORKS

9.45am
Alternative Proteins: Recreating the Entire Sensory Experience of Animal Products
  • What technologies hold the key to delivering the entire sensory experience of animal products: taste, appearance, texture and aroma?
  • How are companies utilizing new processing technology to create whole-cut structures and achieving textural attributes like flakiness?
  • How are different processes, from fermentation and plant-based processing to cell culturing, interacting with one another? Are companies collaborating effectively, or does more need to be done to incentivize technology sharing?
  • Fat is currently the missing ingredient in plant-based formations. What solutions are touted to drive animal-like taste, and satisfy the craving for meatiness?
  • What recent advancements have occurred in categories that are lagging behind, like fish and cheese, to bolster their nutritional profile without detriment to their flavor?

Session Chair:
Costa Yiannoulis, Co-Founder & Managing Partner, SYNTHESIS CAPITAL

Speakers:
Magi Richani, Founder, NOBELL FOODS
Gaston Paladini, Co-Founder and CEO, MOOLEC SCIENCE
Nick Hazell, Founder and CEO, V2FOOD
Florian Schattenmann, CTO and VP of R&D, CARGILL
Anne Marie Butler,
Global Director – Innovation and Commercial Development, EDLONG

10.30
Marrying Big Ideas with Big Supply Chains to Scale Cultured Meat

This session will bring together two innovative companies to discuss how they are making cell cultured meat a reality, and what challenges lie ahead for the industry.

Session Chair:
Ryan Rakestraw, Director, TEMASEK

Speakers:
Josh Tetrick, Co-Founder and CEO, EAT JUST
Märt-Erik Martens, Co-Founder and CEO, GELATEX

11.00am
Networking Coffee Break / Virtual Roundtables

Hosted by:

11.30am
Functional Ingredients: Creating Accessible and Nutrient-Dense Foods
  • What is the rationale for choosing an ingredient? What are the biggest drivers when creating a narrative around ingredient decisions?
  • What are the biggest hurdles to ensuring the accessibility of functional foods, and allowing companies to offer products that deliver beyond basic nutrition?
  • As immunity continues to be a strong focus for consumers, what immunity-boosting foods are being incorporated into products?
  • How has microbiome science evolved over the last year? What ingredients have been proven to promote gut wellness and what are their key benefits?
  • What technology platforms and toolboxes are being leveraged to discover and produce new functional ingredients?

Session Chair: 
Greg McParland, Investment Director, DSM VENTURING

Speakers:
Anthony Finbow, CEO, EAGLE GENOMICS
Emily Fleischmann, Vice President, Global Market Development, ALMOND BOARD OF CALIFORNIA
Rich Troyer, CEO, COMET BIO
Pam Shepard,
Managing Partner, MANNA TREE PARTNERS
Xun Wang,
Chairman, President and CEO, TRITON ALGAE INNOVATIONS

12.00pm
Breakout Session

Breakout Room: Tasting a Regenerative Food System

Hosts:

Joe Light, SVP of Global Development & Ingredient Technology, INGREDION
Jaime Reeves, EVP, Product Development & Commercialization, MATTSON
Danny Rubenstein, Leadership Team Member and Head of Regen, MISTA

12.15pm
Spoonshot's Game-Changers 2022

Spoonshot, by leveraging its AI foodbrain, will be uncovering and showcasing a curated list of innovative products from start-ups and emerging companies that are looking to shake up the industry and the needs they are addressing.

Welcome to Spoonshot’s inaugural line-up of Game-Changers!

Speaker:
Kishan Vasani, Founder and CEO, SPOONSHOT

12.30pm
Step Up to the Plate: Chick-Innovation Showcase

Three brands showcase their alternative chicken products, with an interactive lunchtime cook-off followed by a unique ‘kitchen-to-fruition’ Q&A.

Martin Habfast, Co-Founder, UMIAMI
Tyler Huggins, CEO and Co-Founder, MEATI FOODS
Jessica Schwabach, CEO and Co-Founder, SUNDIAL FOODS

Host:
Larissa Zimberoff, Journalist and Author

Taster:
Dan Altschuler Malek, Managing Partner, UNOVIS ASSET MANAGEMENT

1.15pm
Networking Lunch Break
2.15pm
From Farm to Fork: Building Supply Chain Resilience and Sustainability Through Digital
  • How are food companies combining farm and production data to support end-to-end efficiency?
  • What opportunities are there for digital supply chain solutions to combat our growing food waste issue? How can these platforms enable scalable food recovery?
  • What is the role of dynamic supply chain systems in supporting management and decision making when it comes to disruptions such as natural disasters or the energy crisis we are experiencing?
  • What’s next? How will digitization and computation in food production and distribution enable the moonshots necessary to address climate change, food security, and nutrition security for the next century?

Session Chair:
Rini Greenfield, Founding General Partner, RETHINK FOOD

Speakers:

Aaron Hutchinson, Co-Founder and President, CROPTRAK  
Ho Ren Hua, CEOTHAI WAH
Zak Karlen, General Manager, BOLTHOUSE FARMS
Gabe Sibley, Co-Founder and CEO, VERDANT ROBOTICS
Patrick Sanders,
Director of Strategic Business Development, PROAGRICA

2.15pm
Breakout Sessions
  • Portfolio Showcase: An investor sits down with their portfolio company to discuss their relationship and future ambitions.
    Hosts:

    Alain Revah, Chief Marketing & Communication Officer, YNSECT
    Brian Halweil, Portfolio Manager, ASTANOR VENTURES
  • Breakout Room: How to Overcome Challenges Faced with Clean-Label

    Hosts:

    Natasha Dhayagude, Co-Founder and CEO, CHINOVA BIOWORKS
    Dave Brown, Co-Founder and COO, CHINOVA BIOWORKS
  • Breakout Room: New Ingredients to Improve Plant-Based Nutrition

    Host:
    Brian Loeb, Co-Head, CONTI
3.00pm
Gone in 60 Seconds: Start-Up Showcase

A pitch session where you get to decide the outcome! Six start-ups have one minute to pitch their solutions. The audience then votes for three start-ups to go through to the final later today.

Start-Ups:
Alan Ramos, CEO and Founder, LIBRE FOODS
Lars Langhout, CEO and Co-Founder, NOPALM INGREDIENTS
Fei Luo, 
CEO, LIVEN PROTEINS
Javier Olave,
CMO and Co-Founder, DONE PROPERLY
Murat Badur,
 Founder and CEO,  MAYA MILK
Christophe Chantre, 
CEO and Co-Founder, TENDER FOOD

3.15pm
It’s Time to Renovate to Innovate 

While the plant-based industry is growing, we still have a long way to go. In this keynote, we will examine how the current innovation process is broken and the holistic approaches needed to solve this problem.

Speaker:
Jonathan McIntyre, CEO, MOTIF FOODWORKS

3.15pm
Breakout Sessions
  • Start-Up Arena: Taste Lab
    Product Tasting and Founder Q&A

    Hosts:
    V2FOOD
    PLANTISH
  • Breakout Room: Developing a Winning Board and Leadership Team

    Hosts:
    Jason Hecker, Head, Global Growth Practice & NA AgroFood Leader, EGON ZEHNDER
    Logan McDougal, 
    Global FoodTech and Advisory Leader, EGON ZEHNDER
  • Breakout Room: Driving Food Innovation Through Fearless Listening

    Host:
    Emily Metz, President and CEO, AMERICAN EGG BOARD
3.30pm
Gone in 60 Seconds: Start-Up Showcase Final

The three start-up finalists, voted for by the audience earlier today, have 5 minutes to pitch their solutions to a panel of judges followed by questions. One start-up will be crowned winner and awarded the opportunity to be involved at our next Future Food-Tech summit. 

Judges:
Carolina García Arbeláez,
Global Sustainability and Innovation Director, AB INBEV
Hadar Sutovsky, VP External Innovation & General Manager, ICL PLANET

4.00pm
Networking Coffee Break

Hosted By:

4.30pm
Open Innovation and M&A: Staying Successful in a Fast-Changing World
  • Where do corporate innovation priorities currently lie? How have these changed over the last year?
  • What prevents large organizations creating a culture of openness and collaboration? What methods have been successful in changing innovation culture?
  • What success markers do corporates look for when deciding whether to acquire a company? How are sky-high food-tech valuations affecting M&A strategies?
  • Who is most likely to succeed: companies that focus on marketing and branding first or those that begin with R&D and IP?

Session Chair:
Jennifer Place, Principal, FIFTH WALL

Speakers:
Denise Lefebvre, SVP R&D – Foods & PFNAPEPSICO
Sara Stabelfeldt, Director of Innovation, SCHREIBER FOODS
Alon Chen, CEO and Co-Founder, TASTEWISE
Akshay Arora,
Technical Director for Plant-Based Proteins, INGREDION

4.30pm
Breakout Sessions
  • Start-Up Arena: Taste Lab
    Product Tasting and Founder Q&A

    Hosts:
    PAIRWISE
    SUPERBREWED FOOD
  • Breakout Room: Turning Today’s Plant-Based Challenges into Tomorrow’s Innovations

    Hosts:
    Rajesh Potineni, VP Taste R&D, KERRY
    Alison Rabschnuk, Business Development Director, Plant Protein, KERRY
  • Breakout Room: Next Generation Sugar Reduction Technologies

    Host:
    Eran Blachinsky, CEO, BETTER JUICE
5.15pm
Circular Design: A System-Wide Approach to Solving Our Food Waste Challenge
  • What have been the most effective innovations combating the food waste challenge? 
  • What applications for waste have companies identified? What examples are there of waste streams being repurposed in a commercially viable way? 
  • How is the alternative proteins category looking at this issue? 

Speaker:
Jeff Yorzyk, Director of Sustainability, HELLOFRESH

5.30pm
From Bricks to Clicks: How D2C and Ecommerce are Changing the Way We Eat
  • What has been the impact of ecommerce, D2C and ultra-convenient food on what consumers eat? How is this affecting food brands and start-ups’ product strategies?
  • How much influence do retailers and food service companies have over what consumers eat? How are brands using socials media platforms like TikTok to connect with young demographics?
  • What does the data say about digital purchasing vs instore? What opportunities are there to incentivize specific product-type purchases, and do differentiated inventories between physical and digital storefronts help capture and retain new customers?
  • How does the relevance and maturity of D2C differ across the globe, as well as between categories? What areas are ripe for disruption?
  • With a rise in at-home cooking and working, what actually makes a successful food subscription?

Session Chair:
Christine Hall, Reporter, TECHCRUNCH

Speakers:

Paul Kollesoff, Co-Founder & General Manager, THE URGENT COMPANY
Dan Cooke,
SVP, GM eCommerce & Digital Capabilities, DANONE
Xin Yi Lim,
Executive Director, Sustainability and Agricultural Impact, PINDUODUO
Ellis McCue,
CEO, TERRITORY FOODS

5.30pm
Breakout Session
  • Start-Up Arena: Investor Drop-In
    Meet Investors, Corporates, Regulatory Leaders and Patent Professionals to receive advice and make new business connections

    See all hosts >>
  • Breakout Room: Scaling-Up Innovation Through Partnership

    Host:
    Xun Wang, Chairman, President and CEO, TRITON ALGAE INNOVATIONS
6.15pm
Close of Day One & Networking Drinks

Hosted By:

8.00pm
Close of Networking Drinks

Friday March 25

9.00am
Market Update: Food-Tech Investment Trends and Deal Flow

Speaker:
Marlize Van Romburgh, Editor in Chief, CRUNCHBASE NEWS

9.00am
Breakout Sessions
  • Start-Up Arena: Taste Lab
    Product Tasting and Founder Q&A

    Hosts:
    REMILK
    THIMUS
  • Breakout Room: Demystifying Synthetic Biology for the Food-Tech Industry

    Hosts:
    Sneha Srikrishnan, Senior Director, Fungal Technology, GINKGO BIOWORKS
    Swaminathan Srinivasan,
    Director of Organism Engineering and Platform Development, GINKGO BIOWORKS
9:15am
Investor Panel: Funding Blueprints for Sustainable Growth
  • Building on the data provided in the previous presentation, what does this data tell us about the future of the industry?
  • What is the winning formula for successfully financing pure sustainability bets without killing future profit margins?
  • How do investors think about EBITDAs and GAAP? Do these accounting mechanisms buy time to enable future growth or are they a tool to deceive the public about a company’s profitability?
  • What is the role of web 3.0, cryptocurrency and decentralized markets in financing food ventures?
  • What is the right way of financing cap x intensive infrastructure projects, such as those required for fermentation? What can investors learn from other industries with similar challenges, such as clean energy and transport?

Session Chair:
Ryan Shadrick Wilson, Founder and CEO, BOARDWALK COLLECTIVE

Speakers:
Pae Wu, CTO, INDIEBIO, Partner, SOSV
Prince Khaled bin Alwaleed, Founder and CEO, KBW VENTURES
Philip Erlanger, Managing Partner, PONTIFAX AGTECH
Chuck Templeton, Managing Director, S2G VENTURES
Matt Spence,
 Managing Director, GUGGENHEIM PARTNERS

10.00am
Chomping Down on Food Waste, One Byte at a Time
  • What is the role of tech companies to address food waste challenges?
  • How are companies applying technologies to meet their corporate sustainability goals?
  • What innovative technology solutions can companies explore to gain data-driven insights to sustainability challenges?
  • How can companies empower their people to focus on environmental impacts and contribute towards circular economies?

Speakers:
Tim Wong, Director of Culinary, Bay Area Executive Head Chef, META
Jing Li, Digital Strategy Senior Manager – Industry X, ACCENTURE

10.00am
Breakout Sessions
  • Start-Up Arena: Taste Lab
    Product Tasting and Founder Q&A

    Hosts:
    INCREDIBLE FOODS
    VOYAGE FOODS
  • Breakout Room: Scaling Innovation Through Corporate Collaboration

    Host:
    Barbara Guerpillon, Head of Dole Ventures, DOLE SUNSHINE COMPANY
10.15am
Innovation Challenges: Danone North America and Givaudan  

In the run up to this year’s summit, Danone North America and Givaudan each set an innovation challenge for start-ups. Three finalists will present their ideas to a panel of senior executives, who will then come together for a short discussion and follow-up questions before a winner is crowned.

THE CHALLENGES:

  • Technologies to Improve the Texture and Melting Properties of Plant-Based Cheese

Judge:
Jonathan Gray, VP Research & Innovation, DANONE NORTH AMERICA

Finalists:
Kobi Regev, CEO and Co-Founder, PLEESE FOODS
Tomas Turner, CEO and Co-Founder, CULTIVATED BIOSCIENCES
Ronny Reinberg, CEO and Co-Founder, ALFRED’S FOOD TECH

  • Natural Ingredients that Support Immunity, Energy and Sleep

Judges:
Emilie Fromentin, Head of Explore Health & Nutrition – Taste & Wellbeing, GIVAUDAN
Alexandre Bastos,
 Head of Front-End Innovation – Taste & Wellbeing, GIVAUDAN

Finalists:
Andrew Tait, 
Founder and CEO, TAIT LABS
Loula Merkel,
CBO, COMET BIO
Matthew Godfrey,
CEO, NUTRITION INNOVATION

11.00am
Networking Coffee Break / Virtual Roundtables

Hosted By:

11.30am
Innovation Challenge: Winners Announced!
11.30am
Breakout Sessions
  • Start-Up Arena: Start-Up x Investor Speed Networking
    You will spend 5 minutes with an investor, when the bell rings you’ll be able to move to the next table.

    See all hosts >>

  • Breakout Room: Innovations in Textured Proteins

    Host:
    Michael Todd, CEO, NUTRIATI
11.45am
Fireside Chat: Solving the Challenges of Our Time with Biotechnology
  • What opportunities are on the horizon to deliver on health and sustainability by harnessing the power of nature and biology? Is the way we think about technology changing?
  • What examples are there of companies already building the foundations for a future bio economy, based on sustainable technology?
  • What scalability constraints are standing in the way of transitioning to this new world?
  • How do companies verify sustainability claims associated with these new processes?

Speakers:
Vijay Pande, General Partner, ANDREESSEN HOROWITZ
Rachel Kropa,
Managing Director, FOOTPRINT COALITION

12.15pm
Delivering Guilt-Free, Indulgent Comfort Foods and Snacks
  • What opportunities are there to create healthy comfort foods without compromising taste? Which unhealthy categories are most in need of reformulation?
  • Is clean label at risk of being a catch-all for healthy and nutritious foods? What is being done to increase the consensus about its definition and what does the data tell us about what the consumer finds acceptable?
  • From low in saturates to good amino acid profiles, what claims are consumers most interested in?
  • What natural solutions are proving effective in reducing or eliminating sodium, fat and sugar?
  • Consumers want foods to be convenient and safe without the addition of anything to preserve or extend shelf life. What natural solutions are proving effective in replacing or reducing refined sugars, sodium and ultra-processed fats?

Session Chair:
Andrew Bluestein, Co-Founder and Managing Partner, BLUESTEIN VENTURES

Speakers:
Marty Kolewe, CEO, INCREDIBLE FOODS
Keith Seiz, Ingredient Marketing, CALIFORNIA WALNUT COMMISSION 
Sonia Nath, Partner, COOLEY
Lara Ramdin, 
Chief Innovation Officer, DOLE SUNSHINE COMPANY

1.00pm
Networking Lunch Break

Hosted By:

2.00pm
Step Up to the Plate: Ingredient Showcase
Three brands showcase their innovative new ingredients with an onstage interactive lunchtime cook-off, followed by a unique ‘kitchen-to-fruition’ Q&A.
Presenters:
Darko Mandich, CEO and Co-Founder, MELIBIO
Maximilian Marquart, 
CEO and Co-Founder, QOA
Kartik Dixit, Co-Founder and CEO, EVO FOODS

Host:
Larissa Zimberoff, Journalist and Author

Taster:
Tim Wong, Director of Culinary, Bay Area Executive Head Chef, META

2.45pm
R&D 4.0: Leveraging AI and Machine Learning to Cut Time and Cost
  • With the complexity of R&D in the food industry increasing, how can AI and machine learning be integrated into the research and design process?  
  • What digital technologies are proving effective in testing the functionality of new ingredients in the food matrix? 
  • What data sets do we need to generate in order for this implementation to be groundbreaking and transformative? 
  • Aside from data, what are the infrastructure requirements to ensure success? 

Session Chair:
Ilias Tagkopoulos, Director, USDA AI INSTITUTE FOR NEXT GENERATION FOOD SYSTEMS

Speakers:
Prem Swaroop Mohanty, Life Sciences Product Director, BENCHLING
Aadit Patel,
Director of Machine Learning & Data Science, NOTCO
Michel van der Stappen, R&D Digital and Data Director, UNILEVER
Jasmin Hume, 
Founder and CEO, SHIRU
Jill Powers,
Vice President, Consumer Products & Retail, US Sales, SIEMENS

3.30pm
Scaling Precision Fermentation: Solving Novel Foods’ Infrastructure Bottleneck
  • Is enough capital being allocated to production infrastructure in order to achieve the shift from small scale production to mass market scale for fermentation-derived foods?
  • Who in the industry has started to achieve this scale? What can we learn from their journey?
  • What is the best path to infrastructure scale-up: contract manufacturing, corporate partnerships or in-house development?
  • What does the analysis tell us about the environmental impact of scaled production?

Speaker:
Ranjan Patnaik, CTO, THE EVERY COMPANY

3.45pm
Consumer Acceptance and Understanding: Embracing Technology in Our Foods
  • What progress is being made in creating universally accepted language for novel ingredients and processes such as microbial fermentation or cell-culturing?
  • How are companies directly addressing adoption concerns? What research has been conducted to understand consumers’ sticking points?
  • As our technological capabilities outpace our linguistic framework, how do we bridge the gap in a way that’s least confusing and most easily understood?
  • What is the role of regulation to set guide rails for labelling practices? Can, or will, ingredients created using novel processes be labelled ‘clean’ or ‘natural’?

Session Chair:
Amir Zaidman, VP Business Development, THE KITCHEN HUB

Speakers:
Aviv Wolff, Founder and CEO, REMILK
Deepti Kulkarni, Partner, SIDLEY AUSTIN
Tom Adams,
CEO, PAIRWISE
Katie Seawell,
Chief Commercial Officer, BOWERY FARMING

4.30pm
Summit Concludes