March 19, 2020 Morning
• What can modern science tell us about the relationship between food cravings and human evolution?
• Why are current sensory experiences not correlated to health outcomes?
• How is the future of food design and culinary art set to influence our eating habits?
• How can we enter into the communication between our senses and bodies so, when those sense signals happen, we refrain from indulging in unhealthy foods?
• Can, and should, technology play a supporting role in intuitive eating?
• How can intuitive eating play a role in fighting disordered eating?
• What role does scent play in helping people make healthy decisions?
• As plant-based ‘beef’ and ‘chicken’ go mainstream, what new processes and technologies are being used to mimic dairy, seafood and other animal products?
• How can the progress made in taste, texture and nutrition within beef and chicken be utilized for other categories?
• Asia is a huge potential market for plant-based alternatives. What products and alternative taste profiles are being explored to cater for Asian cuisine?
• How important has the consumer adoption for plant-based burgers been in accelerating innovation in other categories?
• Is the nutritional profile of plant-based burgers and chicken nuggets relevant, or is their purpose to be indulgent treats that introduce people to the plant-based category?
• Do we need to move beyond mimicking meat in order to see the full value of plant-based innovations?
• Are people misinformed about the nutrition of protein alternatives because they are labelled ‘plant-based’?
• How do we ensure we are not creating ‘margarine 2.0’?
• What technologies are allowing consumers to monitor key biomarkers to improve nutrition and health and offer dynamic lifestyle interventions?
• How are digital healthcare services being used to capture data and use it to further research?
• How can we couple individual sensor technology to the smart phone to deliver instant analysis? How is this then translated into guidance for diet?
• What is the correct model to encourage mass adoption? Does it make sense for this technology be prescribed and covered by insurance companies or should consumers pay for it?
• Are consumers ready to give companies complete access to sensitive data on a 24/7 basis?
March 19, 2020 Afternoon
• Where is the greatest need for innovation in ingredients? Which ingredients are currently perceived most negatively by consumers, and what innovative solutions are emerging as replacements?
• What new processing techniques are effective in enhancing natural flavors and taste profiles whilst delivering a consumer-friendly label?
• How does consumer scrutiny and ‘bad science’ affect breakthrough innovation?
o Does the industry need to focus on educating the consumer or just follow their trends?
• What digital technologies are proving effective in testing the functionality of new ingredients in the food matrix and speeding up R&D processes?
One of the most interactive sessions 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.
Roundtable discussion groups take place in the main auditorium and are free for delegates to attend.
Choose your topic on the day – no need to register.
• What developments have been made in using biotechnology to provide more natured, functional foods to the consumer?
• What opportunities are there to use gene editing to increase the nutritional profile of foods and combat ‘hidden hunger’?
• What platforms are available to offer companies opportunities to scale when they start experiencing success?
• What techniques and language have been most successful in communicating the benefits of genetically modified foods to the consumer?
• How do companies verify sustainability claims associated to new innovations?
• How can traditional tech investors help the market grow and provide capital to push forward new, disruptive tech?
• With booming interest in food-tech, what is the risk of companies being overvalued?
• How should investors nurture start-ups in their portfolio, and what components add significant value to early-stage companies What are examples of effective investor, start-up relationships from the past year?
• Does Silicon Valley act as a bubble, masking whether technology is truly valuable or not?
Day Two — March 20, 2020 Morning
• How can food companies create safe spaces for blue sky thinking and, inevitably, failure?
• What examples are there of food leaders inspiring innovation and R&D teams to create next gen products?
• Can big companies create a revolution through R&D?
• How can large corporations, who are slower to react, stay successful in this fast-changing space?
• What competitive advantages can large organizations leverage for innovation success?
3 Presentations: Links between gut microbiome and the brain, metabolic disease and food allergies
• What new discoveries have been made in understanding how gut microbiota can suppress food allergies, mental illness and metabolic disease?
• How is this research translating into product offerings aimed at maintaining normal immune function in the gut?
• What routes to market have been effective in deploying and accelerating adoption of these solutions?
• What successful examples are there of hospitals promoting good-for-you foods and using personalization to prevent and treat disease?
• What developments in science are allowing us to understand food’s impact to manage issues like stress and anxiety?
• How are different generations using food as part of their overall health and wellness regimen?
• What progress has been made in offering medical foods that promote strong profiles of gut bacteria?
• Three exciting technologies that have the potential to put an end of plastic in food. How viable is their adoption?
• How can food design help to reduce the need for packaging as a whole? What emerging technologies are gaining traction?
• What problems and challenges remain when thinking about alternative packaging solutions?
Day Two — March 20, 2020 Afternoon
• What areas are most in need of development and innovation to achieve commercialization of cell-based alternatives? What new technologies and scientific discoveries have emerged over the past year that are worth noting?
• What key lessons can we take away from the success of Perfect Day’s product launch?
• What timeline predictions are being made on making clean meat products price competitive?
• What methods are companies using to validate sustainability claims about their processes and products?
• What new manufacturing models are available to help accelerate growth in early-stage companies without large capital investment?
• Are we at a stage where autonomous manufacturing systems can deal more efficiently with product fluctuations, quality, safety whist also reducing labor costs & shortages?
• What are the latest advancements in AI and automation for food manufacturing?
• What can we learn from other industries, notably automakers, about streamlining manufacturing processes?
• How can robotics and automation fundamentally change the way we produce and distribute food?
• What new technology is proving effective in analyzing customer behavior and providing new, sought-after offerings?
• What strategies and new ideas are emerging to balance convenience, health and affordability for customers?
• Do retailers and restaurants, much like brands, have an obligation to encourage customers to change their eating habits or should they act as an unbiased market platform?