If you have any questions, please contact

Stephan Groves
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


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March 21, 2018 – Blockchain Workshop
4.00 – 6.00

In this specialist workshop on the application of blockchain in the agri-food supply chain, we will:

• Review the most significant developments in blockchain technology

• Use case studies to understand its potential impact on agri-food businesses

• Discuss how to overcome the challenges of scaling and adoption

Price: $295

Book your place at http://bit.ly/2lS3wOX or contact Jet Luckhurst on +44 (0)1273 789981 or jet.luckhurst@rethinkevents.com.

Day One — March 22, 2018 Morning

Welcoming Remarks from Rethink Events
Keynote: The Role of Regulatory Bodies in Scaling Food-Tech Towards a More Sustainable Food System

• How can food-tech innovators get the regulatory support and information they need to bring a product to market? What is the thought process behind the regulation of composition, quality, safety and labelling of foods?
• How can regulatory bodies and food-tech innovators better collaborate to achieve greater success in scaling truly innovative solutions?

Susan Mayne, Food Safety and Applied Nutrition Director, US Food and Drug Administration (FDA)

Digitization: The Expanding Role of Big Data, AI and Advanced Analytics in Food

• How are big data, artificial intelligence and analytics being adapted to meet the demands of the future food value chain?
• 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 best example of a technology not originally developed with the food industry in mind, that is now showing huge potential?

Session Chair:
Dan Phillips, Managing Director, Cultivian Sandbox Ventures

Greg Chambers, Global Digital Innovation, The Coca Cola Company
Mark Rainey, Chief Marketing Officer, Archer Daniels Midland Company
Matias Muchnick, CEO and Founder, NotCo
Paul Schaut, CEO, Label Insight

Networking Coffee Break

Hosted by:

Investor Debate: Defining the Opportunities and Challenges of Food-Tech

• 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?

Session Chair:
Gabriel Kra, Founder & Managing Director, Prelude Ventures

Swati Mylavarapu, Founding Partner, Incite Ventures
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

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

Mike Seldon, Co-Founder & CEO, Finless Foods
Jimmy O’ Mahony, CEO, Nutrition Innovation
Matt Schwartz, CEO and Co-Founder, Afresh Technologies
Ranjan Sinha, CEO, 3TandAi

Niccolo Manzoni, Founder, Five Seasons Ventures
Kevin Camphius, Co-Founder, ShakeUpFactory
Sarah Williams, Director, Rich Products Corporate Venture Fund

Day One — March 22, 2018 Afternoon

Networking Round Tables

The most interactive session 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.

1. Breaking into the Asian Market: What partnerships and investment models will give food tech companies the best chance of success? – Joseph Zhou, Investment Partner, Bits x Bites

2. Snackification: How can entrepreneurs/food brands crack the market for healthy snacks? – Arif Fazal, Founder & Managing Director, Blueberry Ventures

3. Personalized Nutrition: What does this mean for product positioning and consumer adoption? – David Beno, Chief Scientific Officer, Xeno Biosciences

4. Digitization: What key factors are driving the application of big data and AI in food? – Dan Phillips, Managing Director, Cultivian Sandbox Ventures

5. Regulation: How can the FDA help to advance innovation in food-tech? – Susan Mayne, Food Safety & Applied Nutrition Director, FDA

6. Rethinking Food Distribution: How are food companies meeting demand for healthy food options that are also convenient? – Roberta Brewster, VP of Business Development and Corporate Strategy, 915 Labs

7. Open Innovation in Food-Tech: Buzzword or a key solution for driving the future of food? – Kevin Camphuis, Co-Founder, ShakeUpFactory

8. Real Food challenge: What are the challenges facing manufacturers on introducing real/fresh ingredients? – Anouchah Sanei, VP Global Science & Technology, Campbell Soup Company

9. Gene-Editing: How are consumer attitudes evolving and how can we educate consumers about this new technology? – Greg Jaffe, Director of Biotechnology, Center for Science in the Public Interest (CSPI)

10. Alternative Protein: Can science deliver on the promise of alt. protein supply chains that align what people want and need? – Tim Geistlinger, CTO, Perfect Day

11. Transparency: How can the food industry balance transparency, changing consumer attitudes and cost pressures – Deborah Arcoleo, Director of Product Transparency, The Hershey Company

12. Food-Tech Investment: Where is the food-tech sector going from an investor’s standpoint?  – Aki Georgacacos, Co-Founder and Managing Partner, Avrio Capital

13. Clean Meat: How far are we from moving clean meat from the lab to the plate? – Bruce Friedrich, Founder, The Good Food Institute + New Crop Capital

14. Food Waste: How can food brands become more sustainable and save money? – Christine Moseley, Founder & CEO, Full Harvest

15. Trust on Trial: How might food-tech build – or break – consumer trust? – Max Elder, Research Manager, Food Futures Lab

16. Plant Power: How can leveraging the power of plants to address nutrition and health give a competitive advantage? Kevin Boylan, Partner, PowerPlant Ventures

Networking Lunch
Three Perspectives on Delivering Supply Chain Transparency

As consumer demand for health and wellness remains high, how can the industry reassure consumers on the quality and integrity of products, while delivering brand trust, loyalty and ROI?

Communication: Avoiding the Transparency Trap
• What is the true value and business opportunity of providing comprehensive product information to consumers?
• With a growing number of emerging technologies enabling greater visibility into the supply chain, how much technology will consumers really embrace?
• How much information is too much? Can companies be truly transparent and avoid having to share their secret formula openly with the rest of the industry?

Linda Eatherton, Partner and Managing Director, Ketchum

Best Practice: Implementing a Successful Transparency Strategy
• How are food companies reassuring consumers on the quality and ethics of their products?
• How can responding to consumers’ demands for transparency help food brands increase public trust in their production processes and ingredients?
• How much information can be shared with consumers at the point of purchase? How can tools such as online interactive mapping, SmartLabel, shelf edge labelling and smartphone technology support greater visibility into the supply chain?

Deborah Arcoleo, Director of Product Transparency, The Hershey Company

Applying Technology: How Blockchain Can Support Supply Chain Transparency
• How can blockchain amplify product transparency as a differentiator? How is it being applied currently?
• In what way are collaborations and alliances within the food industry changing the way we address food safety and food authenticity?
• What success are we seeing from this technology within the food industry? What factors could prevent it from becoming more mainstream?

Brigid McDermott, Vice President, Blockchain Business Development & Ecosystem, IBM

Q&A with the audience.

Build Better Microbiota: The Effects of HMOs on the Infant Gut Microbiome

• We know that manipulating the microbiome can support disease prevention and health promotion. How is our knowlege of the microbiome being applied to novel food products?
• How is human milk oligosaccharide (HMO) revolutionising the infant formula market? What are the global market drivers, restraints, and potential growth opportunities?
• What is the regulatory stance on HMOs? In terms of product positioning, which products are getting FDA GRAS approval? Where is the line drawn between infant nutrition, medical nutrition, general nutrition and dietary supplements?
• How can we simply make better infant and toddler food products?

Glyn Brookman, Director, Sales & Operations, Jennewein Biotechnologie

Personalization: Democratizing and Delivering Personalized Nutrition

• 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? What evidence-based outcomes are we seeing?
• How are companies creating actionable solutions? What is the roadmap to move from high performance foods for athletes, to personalized health solutions for the mass market?
• What is the minimum amount of information you need about a person to make personalized nutrition recommendations? How actionable is the data?

Session Chair:
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

Networking Coffee Break
The Application of Gene-Editing for Sustainable Nutritious Next Gen Ingredients

• 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 are the long-term benefits in terms for improving food safety and food waste in the supply chain? What are the potential risks?
• How are consumer attitudes evolving in relation to biotechnology 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?

Session Chair:
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

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

Ricky Ashenfelter, CEO & Co-Founder, Spoiler Alert
Natasha Dhayagude, CEO, Chinova Bioworks
Xun Wang, President and CEO, Triton Algae Innovations
Alan Perlstein, CEO, Miraculex

Niccolo Manzoni, Founder, Five Seasons Ventures
Kevin Camphius, Co-Founder, ShakeUpFactory
Sarah Williams, Director, Rich Products Corporate Venture Fund

Driving the Future of Food: Innovation from the Department of Defense Combat Feeding Systems

• 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 do food corporations benefit from the food innovation emerging from this space? How are technology solutions being transformed into consumer facing products?

Stephen Moody, Director, US Army Natick Soldier RD&E Centre

Networking Drinks

Day Two — March 23, 2018 Morning

Welcoming Remarks from Rethink Events
Industry Insights: The Highs and Lows of Scaling a Food-Tech Start-Up

• 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, Just

Corporate Venturing: Investment Strategies to Scale Future Food Innovation

• What are CVCs looking for in strategic partnerships? What parameters make for a desirable corporate venture? To what extent are corporate venture partnerships building and accelerating the future of food?
• 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?
• How can we optimize the investments made by corporates into start-ups? Can we leverage these investments to drive new thinking into the corporate partners? How do we create an ecosystem that benefits both start-up and corporates?

Session Chair:
Renske Lynde, Co-Founder & Managing Director, Food Systems 6 Accelerator

Dinsh Guzdar, Director, Rich’s Corporate Venture Fund
Scott May, VP Innovation and Head of MISTA, Givaudan
Reese Schroeder, Managing Director, Tyson Ventures

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

Yuki Hanyu, CEO, Integriculture
Ruud Albers, CEO, NutriLeads
Kristofer Cook, CEO, Carbiotix
Christian Dumont, CEO, TagMyFood

Niccolo Manzoni, Founder, Five Seasons Ventures
Kevin Camphius, Co-Founder, ShakeUpFactory
Sarah Williams, Director, Rich Products Corporate Venture Fund

Networking Coffee Break
Alternative Proteins: The Plant-Based Protein Revolution Continues

• 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?

Session Chair:
Max Elder, Researcher Manager, Food Futures Lab

Lisa Feria, CEO, Stray Dog Capital
Miguel Calatayud, CEO, Qualitas Health
Tim Geistlinger, CTO, Perfect Day
Joseph Zhou, Investment Partner, Bits X Bites

Cellular Agriculture: The Future Opportunities of Molecular Built

• How is cellular agriculture set to impact the future of meat, poultry, dairy, eggs and fish/seafood?
How is this science evolving?
• How great is the commercial opportunity? How far are we from moving cultured proteins from the lab to the plate? Is scaling the biggest optical we face?
• How do we balance scientific sophistication with consumer tastes?

Session Chair:
Mark Post, Professor of Physiology, Maastricht University

Bruce Friedrich, Founder, Good Food Institute & New Crop Capital
Alexander Lorestani, Co-Founder & CEO, Geltor
Arturo Elizondo, CEO, Clara Foods
Steve Myrick, VP of Operations, Memphis Meats

Day Two — March 23, 2018 Afternoon

Networking Lunch
Food + Health: Ingredient Reformulation to Enhanced Nutrition

• 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?
• How is consumer perception of clean label driving purchasing decisions? What are the challenges facing manufacturers on introducing real/fresh ingredients? Can clean label deliver on the demand for healthier ingredients, nutrition and sustainability?

Session Chair
Ryan Wilson, Senior Advisor, Milken Institute and Former Chief Strategy Officer, Partnership for a Healthier America

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
David Dzisiak, Commercial Leader Grains & Oils, Dow AgroSciences

Food Waste: Creating a Circular Economy for Food

• 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?
• 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?
• How are companies currently approaching opportunities to turn food into useful products such as biofuels, animal feed and fertilizer? What size is the market for these products and can they be produced at an economically viable/competitive price?

Session Chair:
Chris Cochran, Executive Director, ReFED

Alison Grantham, Director, Food Systems Research and Development, Blue Apron
Christine Moseley, Founder & CEO, Full Harvest
Michiel Bakker, Director of Google Food, Google

Innovation, Incubation and Acceleration in Food-Tech

• 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 US model travel on a global scale? How is it tackled in Europe? Is a more dynamic eco-system needed?

Session Chair:
Jonathan Berger, CEO, The Kitchen – FoodTech Hub

Arvind Gupta, General Partner, SOSV and Managing Director, IndieBio
Jackie Miller, Director, Chobani Incubator
Joseph Schumaker, Co-Founder & CEO, Foodspace+co
Shaïna Silva, Director, Industry Accelerators, RocketSpace & Programme Director, Terra

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