If you have any questions, please contact

Stephan Groves
Director
T: +44 (0)1273 789989
E: stephan.groves@rethinkevents.com

Rethink Events Ltd 2nd Floor, Intergen House, 65-67 Western Road, Hove BN3 2JQ, UK

Agenda

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Day One — March 21, 2019 Morning

8.00
Registration
8.55
Welcome Remarks from Rethink Events
9.00
Keynote Address: Building a Food System Fit for the Final Frontier

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 technological solutions needed to develop a safe, nutritious, and palatable food diet for long duration missions?

9.15
Accelerating Innovation: Are we Reacting Quickly Enough and Collaborating at a Rate that can Truly Transform the Industry?

– 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?
Session Chair:
Dan Phillips, Managing Director, CULTIVIAN SANBOX VENTURES
Speakers:
Giovanni Battisini, SVP of Open Innovation, FERRERO
Ashlee Adams, Head of Open Innovation, NESTLE

10.00
Transformative Acquisitions: Disrupting the CPG Landscape with Entrepreneurial Spirit

– What can we learn from RXBAR in building and scaling a $600 million clean label product, while maintaining its unique proposition within a global enterprise?
– What are the critical success factors for both the start-up and the CPG?
– How can we successfully inject entrepreneurial thinking and mindset into CPGs? Are entrepreneurs the true disruptors of the food sector?
Speaker:
Peter Rahal, CEO, RXBAR

10.15
Networking Coffee Break
10.45
Personalized Nutrition: How Do We Move from Tailored Diets for a Niche Market to Becoming a Fundamental Part of Public Health and Diet?

– 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, DNA and blood testing are all potential gamechangers, but where should we expect to be in the next five years with these technologies?
– How do we take personalized nutrition and make it fit within a CPG model? Does it lend itself to scale?
– To what extent do we need to optimize our manufacturing capabilities to make them nimble and agile enough to respond quickly to tailored diets?
Speakers:
Shirley Wu, Director, Health Product, 23ANDME
Colleen Lindholz, President, KROGER HEALTH
Maxx Bricklin, Founding Principal, BOLD CAPITAL PARTNERS
Jonathan Middis, Chief Technical Officer, TAMU GROUP

11.30
American Gut Project: Advancing the Science and Understanding of the Human Microbiome, Diet and Health

Assessing the progress that has been made in understanding the relationship between the science of the microbiome and food, the challenges ahead, and the collaboration needed to improve our understanding and accelerate adoption and deployment of solutions.
Speaker:
Sandrine Miller Montgomery, Executive Director, Center for Microbiome Innovation, UC SAN DIEGO JACOBS SCHOOL OF ENGINEERING

11.45
Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present 7 Minute Snapshots of their Solutions

Eran Blachinsky, CEO, BETTER JUICE
Tom Simmons, Founder & CEO, CAMBRIDGE GLYCOSCIENCE

Shark Panel:
Jonathan Berger, CEO, THE KITCHEN
Alexander Hoffmann, Principal, New Businesses, M VENTURES
Shally Shanker, Founder & CEO, AIIM PARTNERS

Day One — March 21, 2019 Afternoon

12.30
Networking Lunch
13.30
Cementing the Position of Plant-Based Proteins: What Does the Future Hold?

– 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? Which ingredients tick all the boxes in terms of taste, texture and sustainable production?
– What can we from learn from innovative start-ups 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?
Session Chair:
Dan Altschuler Malek, Senior Venture Partner, NEW CROP CAPITAL
Speakers:
Jitendra Sagili, Vice-President, Research, Development & Technology, MAPLE LEAF FOODS
Adam Lowry, Co-founder & Co-CEO, RIPPLE FOODS
Takoua Debeche, Executive VP, Research & Innovation, DANONE NORTH AMERICA
Pascal Leroy, VP Peas & New Proteins Line, ROQUETTE
Miguel Calatayud, CEO, IWI LIFE

14.15
Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present 7 Minute Snapshots of their Solutions

Pasi Vainikka, Co-Founder & CEO, SOLAR FOODS
Julian Melchiorri, Founder & CEO, ARBOREA
Riana Lynn, CEO, JOURNEY FOODS
Christie Legally, Founder & CEO, SEATTLE FOOD TECH

Shark Panel:
Jonathan Berger, CEO, THE KITCHEN
Alexander Hoffmann, Principal, New Businesses, M VENTURES
Shally Shanker, Founder & CEO, AIIM PARTNERS

15.00
Roundtable Discussion Groups

One of the most interactive session of the program. The roundtable discussion groups are hosted by an industry expert and offer you a valuable opportunity to network, brainstorm solutions and share ideas with your peers on similar topics and issues.

15.45
Networking Coffee Break
16.15
Great Tasting Stevia: Satisfying the Consumers’ Desire for Healthier, Tastier Foods

Speaker:
Magomet Malsagov, CEO, PURECIRCLE

16.30
Building the Food System of the Future through Next-Generation Products

– 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?
Session Chair:
Howard-Yana Shapiro, Chief Agricultural Officer, MARS
Speakers:
Jennifer Armer, Vice President, OKANAGAN SPECIALTY FRUITS
Patrick Brown, Founder & CEO, IMPOSSIBLE FOODS

17.15
Avoiding a Tech Bubble: The Role of VCs in Shaping a Scalable and Sustainable Food-Tech System Globally

– According to the PitchBook Platform, VC investors had 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?
Session Chair:
Alexandria Coari, Director, Capital & Innovation, REFED
Speakers:
Costa Yiannoulis, Investment Director, COLLER FAMILY OFFICE
Brian Loeb, Investor, CONTINENTAL GRAIN COMPANY
Arvind Gupta, Founder, INDIEBIO
Gabriel Kra, Managing Director, PRELUDE VENTURES

18.00
Closing Remarks & Networking Drinks

Day Two — March 22, 2019 Morning

8.00
Registration
8.00
Breakfast Briefing – By Invitation Only

Hosted by

8.55
Welcome Remarks from Rethink Events
9.00
AI and Consumer Intelligence: What to Expect in the On-Demand Economy?

– How, when and what are consumers consuming? How are disruptive startups tackling the last mile and transforming the way goods are moved around the world?
– 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?
Speaker:
Bastian Lehmann, Co-founder and CEO, POSTMATES

9.15
From Online to Omnichannel: Challenging the Status Quo

– What innovative business models are reshaping distribution?
– How can start-ups learn from the CPG giants?
– How can we use a “innovate and test” model to move from a singular online product to mainstream platform brand?
– How can start-ups move from online to bricks-and-mortar and what are the benefits to such an unconventional approach?
Speaker:
Bryan Crowley, CEO, SOYLENT

9.30
New Distribution Models Transforming the Supply Chain

– What can we learn from food brands and start-ups that have successfully scaled and launched new products and services via online marketplaces and ecommerce platforms?
– How has disrupted the traditional retailer and CPG model and where’s the potential for CPGs to utilize direct-to-consumer models and online distribution platforms to expand their portfolios and bring new foods to market?
– What will distribution look like in 5-10 years?
Speaker:
Jed Wang, Head of Business Development and Partnerships, AMAZON LAUNCHPAD

9.45
Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present 7 Minute Snapshots of their Solutions

Krijn De Nood, CEO, MEATABLE
Kishan Vasani, CEO, SPOONSHOT
Eitan Fischer, CEO & Co-Founder, MISSION BARNS

Shark Panel:
Jonathan Berger, CEO, THE KITCHEN
Alexander Hoffmann, Principal, New Businesses, M VENTURES
Shally Shanker, Founder & CEO, AIIM PARTNERS

10.30
Networking Coffee Break
11.00
Regulatory Perspective: Facilitating Industry Innovation towards Healthier Foods that Consumers Want

An update from the FDA on its Nutrition Innovation Strategy which 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, making ingredient information more consumer friendly, and requirements related to the content and production of certain food products.
Speaker:
Susan Mayne, Director, Center for Food Safety and Applied Nutrition, FDA

11.15
What does Healthy Really Mean? New Ingredients and Innovations Redefining the Great-Tasting Foods of the Future

– 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?
Session Chair:
Lauren Loktev, Partner, COLLABORATIVE FUND
Speakers:
Christine Cioffe, SVP, Global Snacks R&D, PEPSICO
Beth Warren, Chief Commercial Officer, THE EDLONG CORPORATION
Alan Hahn, CEO, MYCOTECHNOLOGY

12.00
The Intersection of Food, Health and Medicine: Utilizing Fortified and Functional Ingredients to Target Chronic Illness and Medical Conditions

– Where are we seeing the greatest success in enhancing the wellness and health benefits of foods while delivering on taste and texture? What new ingredients are emerging?
– 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?
– Which demographics are best placed to benefit from the nexus of food, health and medicine?
Speakers:
Sofia Elizondo, Co-founder and COO, BRIGHTSEED
Alexandre Nicolau, Open Innovation Manager, SUNTORY
Gareth Asten, Managing Partner, ACRE

Day Two — March 22, 2019 Afternoon

12.45
Networking Lunch
1.45
Commercializing Cellular Agriculture: Identifying the Right Business Models and Collaboration Opportunities

– 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 is the regulatory landscape evolving and what does it mean for investors and innovators?
– 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?
Session Chair:
Bruce Friedrich, Co-Founder & Executive Director, THE GOOD FOOD INSTITUTE
Speakers:
Arturo Elizondo, CEO, CLARA FOODS
Deepti Kulkarni, Associate, SIDLEY AUSTIN
Roger Lienhard, CEO & Founder, BLUE HORIZON

14.30
Automation, AI, Big Data: Opportunities to Connect with Consumers and Optimize Efficiencies Like Never Before

– 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?
Speaker:
Gary Nowacki, CEO, TRACEGAINS

14.45
Blockchain: Building Trust, Traceability and Transparency in the Supply Chain
15.00
Corporate Venture Capital: Accelerating Growth, New Exit Opportunities and Trends Gaining Traction

– What key trends and areas of innovation are corporate venture arms watching closely? Where we will see the next wave of investment?
– How can start-ups engage with corporate venture capitalists to accelerate growth and scale? What advice would you give to entrepreneurs looking to partner with you?
– How have corporate venture arms opened up new exit opportunities and strengthened the food ecosystem?
– 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?
Session Chair:
Daniel Gluck, Partner, POWERPLANT VENTURES
Speakers:
Tom Mastrobuoni, Chief Financial Officer, TYSON VENTURES
Darren Streiler, Investment Director, ADM VENTURES
William Pescatello, Managing Partner, EVOLV VENTURES

15.45
Final Remarks
16.00
Close of Summit
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