Join this specialist workshop on the application of blockchain in the agri-food supply chain, reviewing the most significant developments in blockchain technology with case studies to understand its potential impact on agri-food.
Day One — March 22, 2018 Morning
The global food supply chain is undergoing a dramatic stage of reinvention. Growing populations, waste, diminishing resources and outdated production processes are affecting our ability to meet future nutritional demands. Emerging from this bleak picture are a new breed of experts, producers and innovators working to create the next generation of disruptive brands, products, processes and ingredients – radically changing the future of food as we know it.
• As the road to success is still being paved, how are food-tech innovators evolving the future of our food in previously unimagined ways?
• How is innovation and investment in Silicon Valley impacting progress in the rest of the world?
• How is the convergence of biotech and digital technologies shaping the future of food?
Susan Mayne, Food Safety and Applied Nutrition Director, US Food and Drug Administration (FDA)
• How is big data, artificial intelligence and analytics being adapted to meet the demands of the future food value chain? What areas of the food industry are seeing the greatest impact of benefit? How is technology supporting food brands to achieve sustainability targets?
• How are IoT networks being applied? How can this technology be used to promote health and wellness?
• In the future there will be no shortage of data, but how will we interpret these insights to add value? What role does data play in the evolution of the consumer experience?
• What is the role of cognitive computing in the food industry? How is AI facilitating a more personalised consumer experience? What is the business potential here? What partnerships are taking place?
• What is the best example of a technology not originally developed with the food industry in mind, that is now showing huge potential?
Dan Phillips, Managing Director, Cultivian Sandbox Ventures
Greg Chambers, Global Digital Innovation, The Coca Cola Company
Mark Rainey, VP of Global Food Marketing, Archer Daniels Midland Company
Matias Muchnick, CEO and Founder, NotCo
Paul Schaut, CEO, Label Insight
• What is food-tech and is this definition shared by all operating in the sector? Do newcomers from traditional tech investment understand the challenges of the sector?
• Where is the food-tech sector going from an investor’s standpoint? What level of risk are they willing to take? How much do they communicate to startups?
• How do VCs approach investments and how do they look to move through the lifecycle of their investments? What are the key challenges facing a food-tech investment?
• Is Silicon Valley in danger of overvaluing some food-tech startups?
• What trend setters are emerging from the food-tech scene in Silicon Valley? What areas of innovative are most exciting?
Gabriel Kra, Founder & Managing Director, Prelude Ventures
Lila Preston, Partner, Generation Investment Management
Ray Lane, General Partner, GreatPoint Ventures
Samir Kaul, Founding General Partner, Khosla Ventures
Chris Kerr, Managing Director, New Crop Capital
Sanjeev Krishnan, Managing Director, S2G Ventures
Day One — March 22, 2018 Afternoon
Delegates break into round table discussion groups, each focused on a business-critical issue within food-tech and hosted by an industry leader – bring lots of business cards!
• We know that manipulating the microbiome can support disease prevention and health promotion. How resilient is our microbiome and how should we feed it? How is our knowledge of the microbiome being applied to food?
• What are the trends, opportunities and challenges shaping this market? What level of investment and strategic partnerships are we seeing?
• What breakthrough ingredients are answering the growing consumer demand for food and beverage products with enhanced health benefits and natural ingredients? What is the commercial scope of science-backed strains? Which development processes are proving most sustainable?
• Which products are currently showing the highest degree of innovation, technological advancement, and benefits to both food manufacturers and consumers?
• What is the stance of regulators on products that claim to be functional or healthier? In terms of product positioning, which products are getting FDA GRAS approval? Where is the line drawn between dietary supplements and functional foods?
• As our understanding of the gut microbiome evolves, how are we seeing it’s role impact other parts of the human body?
Stefan Jennewein, CEO & Founder, Jennewein Biotechnologie
• What emerging technologies are supporting the development of functional food products and personalized nutrition?
• How are DNA analytics, genetics/genome-sequencing and microbiome analysis delivering personalized nutrition solutions?
• How are companies creating actionable solutions? What is the roadmap to move from high performance foods for athletes, to personized health solutions for the mass market?
• Personalized nutrition contradicts mass production. How are large CPG companies approaching personalization as a concept and what does it mean for product positioning moving forward?
• What is the minimum amount of information you need about a person to make personalized nutrition recommendations? What tools can empower consumers to make informed decisions? How actionable is the data?
Greg McParland, Senior Investment Manager, DSM Venturing
Neil Grimmer, Founder & CEO, Habit
Jaeyun Sung, Assistant Professor and Senior Associate Consultant, Mayo Clinic
Stephanie Naegeli, Global Director of Marketing and Innovation Food, Nestlé
• Can protein startups and their investors take on a very dominant meat industry? How are retailers and restaurants positioning new products? Are consumer needs being met?
• How can we create a supply chain to deliver plant-based proteins at scale? What is the impact on farming? Is it possible to deliver sufficient plant-based ingredients to meet demand?
• Over the past two years what change have we seen in terms of consumer awareness, acceptance and demand? What metrics suggest healthy consumer engagement and demand? What potential challenges need to be addressed before hitting the mainstream?
• How are retailers and restaurants positioning new products? Are consumer needs being met in terms of taste, texture, colour, nutrition, quality and affordability?
• How are East Asia and South Asia impacting the engine for growth in this sector? What can be learnt from these regions?
Max Elder, Researcher Manager, Food Futures Lab
Lisa Feria, CEO, Stray Dog Capital
Tim Geistlinger, CTO, Perfect Day
Joseph Zhou, Investment Partner, Bits X Bites
Miguel Calatayud, CEO, Qualitas Health
• As the planet needs to feed a growing population in a more sustainable way, what technologies are supporting progress and how does that connect with consumer demand for natural, clean label food products?
• With a rise in research, publications and patents, how is genome editing changing the food industry? How is the technology being applied? What are the opportunities? What is the intellectual property landscape starting to look like?
• What are the long-term benefits in terms for improving food safety and food waste in the supply chain?
• How are consumer attitudes evolving in relation to biotech and food?
• What are the regulatory implications?
• How can the technology be communicated to a market that fears the interference of science with their food? What are the potential risks from using this technology?
Vonnie Estes, Independent Business Consultant
Greg Jaffe, Director of Biotechnology, Center for Science in the Public Interest, CSPI
Patrick Brown, CEO and Founder, Impossible Foods
Craig Wilson, Vice President, QA & Food Safety, Costco Wholesale
• How has U.S. military research and development into food preservation, convenience and nutrition transformed the way we eat as civilians? To what level has wartime innovation driven progress within the food industry?
• What are the key areas of research taking place right now and what impact could this innovation have on the future of food production and processing? What significance does sustainability and nutrition have on this research?
• How are the military optimising the way they feed millions of soldiers, often scattered across the world?
• How do food corporations benefit from the food innovation emerging from this space? How are technology solutions being transformed into consumer facing products? How are companies adapting solutions to improve recipes and production techniques?
Stephen Moody, Director, US Army Natick Soldier RD&E
Day Two — March 23, 2018 Morning
• What’s the most important lesson you’ve learnt from your journey so far?
• If you knew then what you know now, is there anything you would have done differently?
• What is the biggest challenge facing your business now? What steps are you taking to tackle that challenge?
• What are your top three favourite memories from this venture and why?
• What advice would you give to a startup preparing for seed investment now?
Josh Tetrick, CEO, Hampton Creek
• What are CVC’s looking for in strategic partnerships? What parameters make for a desirable partnership? To what extent are corporate venture partnerships building and accelerating the future of food?
• With corporate investment increasing year on year, coupled with a mandate to accelerate innovation, what return on R&D investment has the food & drink industry achieved?
• What are the key metrics/thresholds that corporates are looking at? What is the current hesitancy? To what extent does the VC model translate to corporates? What does success look like?
Bill Aimutis, Global Director of External Innovation, Cargill
Dinsh Guzdar, Principle, Rich’s Corporate Venture Fund
Scott May, VP Innovation and Head of MISTA, Givaudan
Reese Schroeder, Managing Director, Tyson Ventures
• As consumers’ focus on health and wellness remains high, how can demand for transparency and traceability help food brands increase public trust in their production processes and ingredients? How are food companies reassuring consumers on the quality and ethics of their products?
• What new technologies are set to improve access to information within the value chain? How much information can be shared with consumers at the point of purchase? How are tools such as SmartLabel, shelf edge labelling and smartphone technology offering greater visibility into the supply chain?
• How can Blockchain amplify product transparency as a differentiator? How is it being applied currently? What success are we seeing from this technology within the food industry? What factors could prevent it from becoming more mainstream?
• What is the compelling value proposition for all players to engage with supply chain transparency? How can the food industry achieve pure transparency in a competitive landscape? How can we protect companies in sharing their secret formula openly with the rest of the industry?
Deborah Arcoleo, Director of Product Transparency, The Hershey Company
Day Two — March 23, 2018 Afternoon
• How is cellular agriculture set to disrupt the future of meat, dairy, eggs and poultry?
• What breakthroughs have we seen in cellular food production recently? How is this science evolving?
• How confident are we that this is a commercially viable solution? How far are we from moving cultured proteins from the lab to the plate? What will it take to reach scale?
• How do we balance scientific sophistication with consumer tastes? How far can the science go in terms of producing cultured proteins / synthetic meats etc? What do consumers want?
Mark Post, Professor of Physiology, Maastricht University
Bruce Friedrich, Founding Partner, Good Food Institute & New Crop Capital
Alexander Lorestani, Co-Founder & CEO, Geltor
Arturo Elizondo, CEO, Clara Foods
Uma Valeti, CEO and Co-Founder, Memphis Meats
• How great is the opportunity that wasted food holds for the world’s largest food businesses? How can manufacturers, wholesale distributors, and grocery retailers convert their waste into a value-added product or service? What impact could this have on the volume of food through their direct operations and supply chains.
• How can emerging technologies can increase the longevity of products? How are AI and data analytics being used to predict future food demand and drive improvements in production processes?
• Who’s investing in initiatives that tackle food waste and loss prevention?
• Is there a market for the reformulations of ingredients – converting ingredients into a useful commodity that could drive profit? How are companies currently approaching opportunities of turning food into useful products such as biofuel, animal feed and fertiliser? What’s the market for these products and can they be produced at an economically viable / competitive price?
• What role could reverse logistics/economy play? What could be the impact on the supply chain? How can food brands produce more sustainably but have the supply they need at the price they can afford?
Alison Grantham, Director, Food Systems Research and Development, Blue Apron
Christine Moseley, Founder & CEO, Full Harvest
Michiel Bakker, Director of Google Food, Google
Chris Cochran, Executive Director, ReFED
• How is radical food innovation and production creating both risks and opportunities for major food brands to advance the nutrition value of their products?
• What solutions are emerging to deliver a healthier product while retaining taste and texture? How do companies currently balance the tension between the need to cut costs with the need to improve the nutritional profile of their portfolios?
• What emerging functional foods and ingredients are set to disrupt the marketplace?
• How are brands introducing functional ingredients, for example, probiotic-rich foods that promote gut health? How evidence-based are the health claims? Do ingredients need to be regulated more closely? Can the FDA state a recommended daily amount?
Ryan Wilson, Senior Advisor, Milken Institute
Albert McQuaid, Chief Innovation Officer, Kerry
Anouchah Sanei, Vice President of Global Science & Technology, Campbell Soup Company
Roberta Brewster, Vice President of Business Development and Corporate Strategy, 915 Labs
• In an extremely busy accelerator space which accelerator models are seeing the greatest success? Does geography play a role?
• How do food brands and startups engage with accelerators? Is there a winning formula? Does the relationship need to change? Any missing elements that could help drive success?
• Does the US model travel on a global scale? How is it tackled in Europe? Is it affected by the characteristics of the US market? Is a more dynamic eco-system needed?
Jonathan Berger, CEO, The Kitchen – FoodTech Hub
Arvind Gupta, General Partner, SOSV, Managing Director, IndieBio
Jackie Miller, Director, Chobani Incubator
Joseph Schumaker, Co-Founder & CEO, Foodspace+co
Shaïna Silva, Director, Industry Accelerators, RocketSpace & Programme Director, Terra