Programme 2018

16 - 18 April, 2018; Amsterdam, Netherlands

08:00 - 11:30 - Site Tour

Heineken Factory Tour

We are pleased to announce that on Day 1 of Food World Summit 2018, delegates will have an exclusive opportunity to attend a tour of the Heineken factory in Zoeterwoude. The Zoeterwoude factory is the biggest and most modern brewery of Western-Europe, and the tour will offer a complete and elaborate insight about the process and production. There are only 80 places on the factory tour, and they will be allocated on a first-come, first-served basis.

11:15 - 12:00

Registration & Refreshments

13:00 - 13:10

Chair’s Opening Remarks

Matteo Gori, Managing Director, CucinaBarilla, Barilla

Introductory remarks by the Chair in the plenary room

13:10 - 13:45 - Keynote

Innovation & Technology

Leadership in Innovation: the Food Experience in a Fast-Changing World

Paolo Arancio, Global Head Strategic Innovation Partnership, Nestlé (Nestlé Skin Health)

  • The world is changing fast
  • To be relevant we need to adapt to changes and to be leaders we need to anticipate them
  • Innovation in this sense is the only way forward for existing and new food organisations
  • What does innovation really mean in food? How does the profile of the food innovators look like? How can we marry company legacy and organisational transformation?

13:45 - 14:20 - Keynote

Innovation & Technology

CO-RO’s Innovation Adventure!

Lee Richard Taylor, EVP, Global Innovation, CO-RO A/S

  • How we are transforming from a successful trading company to an even more successful branded FMCG company
  • How we see brands
  • What blocks innovation and what are we doing about it?
  • How are we going to transform our environment to facilitate an innovation habitat?
  • Topics included are, difficult people, messiness, the importance of the PMO, ExCom you get what ask for, the innovators dilemma and avoiding the horse’s arse

14:20 - 14:25

Please Move to your Next Session

14:25 - 15:00 - Solution Spotlights

Innovation & Technology

Compliance by Design: Tools and Processes

Angelo Colombo, Europe & Asia-Pacific Sales Director, Selerant S.r.l.

  • Selerant’s DevEX PLM supports innovation in the most efficient and compliant way
  • It guarantees that every product goes to the market in a fast and controlled process

Innovation & Technology

Digital Twin: The Main Keys to Innovate in the F&B Industry

Kjell Francois, MOM Delivery Manager, Siemens Industry Software

  • From the product design and formulation with the Digital Twin, production planning and execution until final services, the integration and digitalization are the main drivers to get the best results of the innovation processes in Food & Beverage industry
  • Learn more about these technologies and tools in this session

15:00 - 16:00

iSolve & Networking Refreshments

16:00 - 16:35 - Case Studies

Innovation & Technology

Finding your Niche: How a Kitchen-Table Start Up Beat the Odds and the Competition

Harriot Pleydell-Bouverie, Chief Whisk, Mallow & Marsh

  • Doing things differently
  • Making mistakes
  • Keeping the consumer no. 1
  • Breaking the norms and rules every day

R&D & Formulation

STYRK® - our Innovation Journey

Amela Koluder, Buisness Innovation Manager, Tine SA

Sture Nicolaysen, Brand Manager, TINE SA

  • Achieving an R&D break-through from developing a new measuring methodology for vitamin K2, leading to product development excellence and commercial success

16:35 - 16:40

Please Move to your Next Session

16:40 - 17:15 - Solution Spotlights

R&D & Formulation

Formulating Cleaner Labels: Raisins as a Sugar Replacement

Dr Jim Painter, PhD, RDN, Adjunct Professor, University of Texas -Houston, School of Public Health

  • Consumers today are seeking natural products made with whole food ingredients that convey health benefits
  • For product manufactures looking to deliver, raisins provide multiple health benefits and functional properties that make them excellent choices for applications in sugar replacement, shelf-life extension, sodium reduction, and increase the nutritional value of food products
  • Dr Painter will discuss these and other functional properties for whole raisins, raisin paste, raisin juice concentrate, and raisin sauce

Innovation & Technology

Functional Food for Weight Management, Skin Health and Its Rejuvenation

Dr Ivan Petyaev, Director, Lycotec

  • Engineering oils and fats with reduced rate of digestion – technology, clinical validation and regulatory considerations
  • Non-invasive skin assessment of nutritional status in ageing, metabolic syndrome and Its correction
  • Food for skin rejuvenation – clinical validation and regulatory considerations

17:15 - 17:20

Please Move to your Next Session

17:20 - 18:05 - Panel Discussion

R&D & Formulation

Getting Out of Silos: How a Collective Approach to Food Development Can Optimise your Product

Atanasios Moschos, Quality & R&D Director, Leonidas S.A

Lee Richard Taylor, EVP, Global Innovation, CO-RO A/S

Manuel Mariani, Director of Quality and Food Safety- Region: Italy, Barilla

  

  • Bringing together leaders from various disciplines across the food industry, this panel will explore the nature of business silos in the food industry
  • The panellists will discuss how a lack of communication between departments increases the risk of failures and delays
  • Learn how companies are breaking down these silos to optimise and accelerate their product cycles

18:05 - 18:10

18:15 - 20:00

Drinks Reception & Amsterdam Canal Tour

The history of Amsterdam is intimately connected with water. Its 165 canals were created over the centuries to stimulate trade and transport and reclaim land to expand the city. They continue define the city’s landscape and in 2010 Amsterdam's canal ring was recognised as a UNESCO world heritage site. In this relaxing end to the day, network with your fellow attendees over drinks and canapes as we cruise the city’s historical centre by boat.

07:45 - 08:45

Registration & Refreshments

08:45 - 08:50

Chair’s Opening Remarks

Matteo Gori, Managing Director, CucinaBarilla, Barilla

Introductory remarks by the Chair in the plenary room

08:50 - 09:25 - Keynote

Innovation & Technology

Food at the Heart of Chobani Innovation

Varun Khanna, R&D Innovation Director, Chobani

  • An insight into the focus on the Chobani values and ways of doing things, which enable innovation with quick a turnaround

09:25 - 10:00 - Keynote

Innovation & Technology

New Methodologies to Improve Upstream Innovation

Chantal Cayuela, Group Vice President, Research and Innovation, Groupe Bel

  • Innovation management capabilities improvement: Bel innovation journey
  • Down-stream innovation improvement through examples
  • Up-stream innovation improvement design thinking, sprint & lean methodologies (examples of product and pack and beyond)

10:00 - 10:05

Please Move to your Next Session

10:05 - 10:40 - Case Studies

R&D & Formulation

A Nutritional Improvement Journey

Roberto Buttini, Vice President, Global Quality and Food Safety, Barilla

  • A nutritional improvement programme across product portfolios
  • Analysing the nutritional improvement program in execution, a Barilla case study

Consumer Insights & Marketing

Alternative Business Models in Food and Nutrition

Pinar Hosafci, Head of Packaged Food Research, Euromonitor International

  • Discuss the need for alternate business models in food that go beyond brick and mortar retail
  • Deep dive into Subscription Model, Just-in-Time Delivery, Blended Formats and Personalisation
  • Case studies of start-ups from across the globe which are becoming a disruptive force in the industry

10:40 - 11:40

iSolve & Networking Refreshments

11:40 - 12:15 - Case Studies

Consumer Insights & Marketing

Innovation and the Customer

Sevda Altuneli, Innovation & Product Development Manager, Domino’s Pizza Turkey

  • The challenge of the innovator
  • To listen to customers literally
  • Understand the needs
  • Need-oriented innovation

R&D & Formulation

Development of a New Generation of Gluten-Free Products: Key Challenges and Opportunities

Dr Valentina Stojceska, Senior Lecturer, Brunel University London

  • Quality of current gluten free products
    - Gluten free breads
    - Gluten free mixes
  • Key consumer requirements
  • Achieving improved quality
  • A case study: Developing an advanced manufacturing system for a gluten free biscuit company
    - Improving the quality of the products 
    - Establishing sustainable manufacturing system

12:15 - 12:20

Please Move to your Next Session

12:20 - 12:55 - Solution Spotlights

Innovation & Technology

Market Challenges and Future Trends: Rules, Regulations, Recent and Future Food Trends. Opportunities and Expectations

Paola Pomi, Vice President and General Manager, Sinfo One

  • F&B and NPD: studying the map
  • Choosing the vehicle: drive the IT
  • PLM journeys: reading similar experiences
  • Agile PLM sightseeing

R&D & Formulation

Improvement of Protein Functionality by Protein Glutaminase (PG)

Toshihisa Toyomasu, Team Leader, Amano Enzyme

  • Without hydrolysing protein, PG can contribute to the improvement of higher added value for food
  • Modification of protein (casein, gluten) solubility, emulsifying properties
  • Modifying the taste of protein hydrolysate
  • Physical property improvement for baking application (softening of dough)

12:55 - 13:55

Networking Lunch

13:55 - 14:30 - Case Studies

Innovation & Technology

Innovating with Raw Products via Decentralized Micro Factories – Vending is Back

Glenn Mathijssen, Co-CEO, Alberts NV

Philippe Hennin, Co-CEO, Alberts NV

  • Full session abstract TBC

Innovation & Technology

Innovating as an SME: A Case Study of Raynor Foods

Tom Hollands, Innovation & Technical Director, Raynor Foods Ltd

  • Broad overview of innovation and its definition
  • Types of innovation
  • Innovation process
  • Constraints and considerations
  • The roles of team members
  • Case study examples and key takeaways

14:30 - 14:35

Please Move to your Next Session

14:35 - 15:10 - Solution Spotlights

Consumer Insights & Marketing

They Came for the Packaging, they Stayed for the Flavour

Pascal-Xavier Van de Goor, Marketing Lead, Foodpairing

  • First purchases are mainly influenced by extrinsic factors
  • Repeat purchases take place because the consumer is satisfied by the food or drink experience
  • 84% of consumers say flavour is their top driver for product purchase
  • We researched how true this is, the impact of flavour on sales, and what to take into consideration for flavour selection

Innovation & Technology

The Evolution of Factory Intra-Logistics Utilising Autonomous Intelligent Vehicles within the F&B Sector

Barry Graham, Field Sales Engineer Robotics, Omron

  • Explore the technology behind Automated Intelligent Vehicles (AIV’S)
  • Define the business drivers and investment justification to consider adoption of AIV technology
  • Outline the key benefits of automating factory intra logistics and line replenishment applications
  • Demonstrate practical applications of an AIV installation and relate to how this has supported the user to drive efficiency and cost saving

15:10 - 16:10

iSolve & Networking Refreshments

16:10 - 16:45 - Case Studies

Consumer Insights & Marketing

The Keys to a Consumer-Centric Organisation

Irene Fernandez, Sr. Global Teamleader, Customer and Product Insights, Danone Nutricia Research

  • How a common understanding of the consumers in the organization plays a positive role
  • Patient journey mapping as a tool to became patient centric

Innovation & Technology

KERB & the Street Food Evolution

Simon Mitchell, Managing Director, KERB

  • How KERB started and our journey so far
  • How we have created an 'ecosystem'
  • Trader case studies - what are the stand out dishes and the stories behind them
  • What is next for Street Food?

16:45 - 17:20 - Keynote

Innovation & Technology

How the Application of Operational Excellence Drives Quality, Speed and Productivity to Innovation at Diageo

Dave Madigan, Global Innovation & Brand Change Director, Diageo

  • Diageo’s iconic brands are steeped in rich heritage and with a Supply Chain footprint that crosses both the developed and faster growth markets, our portfolio offers premium brands to the emerging middle class through to the high-end luxury consumer
  • To sustain our leadership position, innovation is a key driver of our growth, achieved through extension of our existing brand portfolio and the development of new to world brands
  • In this presentation Dave will discuss how the application of Operational Excellence principles increased speed and quality of execution of innovation

17:20 - 17:25

17:25 - 18:25

Evening Drinks Reception

08:00 - 08:45

Registration & Refreshments

08:45 - 08:50

Chair’s Opening Remarks

Matteo Gori, Managing Director, CucinaBarilla, Barilla

Introductory remarks by the Chair in the plenary room

08:50 - 09:25 - Keynote

Innovation & Technology

Bringing the Real Food Revolution to Vitamins & Supplements

Shane Durkee, Chief Innovation Officer, Swanson Health

Swanson Health was family-founded in 1969 as a catalog-based vitamin and supplement company looking to bring health and wellness to people around the world. Nearly 50 years later, Swanson is a top online and catalog marketer of healthy living products, selling both Swanson Health and third-party brands, yet the opportunity remained to attract new customers.

This session will take you through a case-study of how Swanson transformed their approach to new product development, combining data analytics, health and ingredient trends, and technology processes. The ultimately helped overcome barriers and challenges to successfully launch a line of synthetic- and yeast-free real food vitamins and supplements to meet the wants of today’s health and wellness customers.

09:25 - 10:00 - Keynote

Innovation & Technology

Reinventing the Instant Noodle Sector for Health-Conscious Convenience

Damien Lee, Founder & CEO, Mr Lee’s Pure Foods Co

  • Damien's inspirational story - from idea to realisation
  • Product development and reinventing the instant noodles category
  • Why not supermarket first? - different routes to market
  • Innovative delivery though digital vending machines - Noodle Kiosks
  • Growing from start-up to scale-up - seeking investments, clients and partners

10:00 - 10:05

Please Move to your Next Session

10:05 - 10:40 - Case Studies

Innovation & Technology

The Servitization of Manufacturing Inside Big Organisations: the CucinaBarilla Case Study

Matteo Gori, Managing Director, CucinaBarilla, Barilla

  • The reason why for disruptive innovation
  • New consumer needs require new business models
  • Business process outsourcing as key to disruptive innovation
  • Big companies and start-ups: insights from different worlds

Consumer Insights & Marketing

What makes the Non-Alcoholic Wine Segment More Interesting than Ever Before?

Torbjörn Rolander, Brand Manager, Enjoy Wine & Spirits

  • Emerging markets for non-alcoholic wines
  • New quality standards for non-alcoholic wines
  • Barrels & Drums. The story and development process behind one of the fastest growing non-alcoholic brands in Europe
  • How will the segment change within the next couple of years

10:40 - 11:40

Networking Break & Refreshments

11:40 - 12:15 - Case Studies

Innovation & Technology

Innovation in Functional Drinks: De-Stress in a Stressed World

Ahmed Elafifi, Founder & Chief Relaxation Officer, TranQuini

  • The market is evolving from functional energy drinks
  • Future of functional drinks is to keep consumer on a level
  • Consumers want to reduce stress
  • Consumer chooses actively-relaxed positive lifestyle

12:15 - 12:50 - Keynote

Innovation & Technology

Innovating as an SME in a Crowded Marketplace

Tom Mercer, Exec. Chair & Founder, MOMA Foods Ltd.

  • Full session abstract TBC

12:50 - 13:50

Networking Refreshments

13:50 - 14:25 - Keynote

Innovation & Technology

The Beauty of Impact – Food

Marc Buckley, UN SDG Advocate, Innovation, Agriculture, Food and Beverage Expert World Economic Forum, Climate Speaker, Food Reformist and Open Innovation Advisor, Bayer Cares Foundations

Thimo V. Schmitt-Lord, MBE, CEO, Bayer Cares Foundations

  • Discussing global food reform and the beauty of impact
  • How pioneers apply impactful innovations to solve humanity’s grand challenges in health and food to create a better life for the rising billions in need
  • The impact food has on people and planet
  • Agriculture, food and beverage Industry is ripe for disruption

14:25 - 15:00 - Keynote

Innovation & Technology

Did the Emperor have any Clothes?

Richard Summers, Research Director, Centre for Scalable Psychology Profiling

When we sip a drink, what do we really taste? What makes us decide one product is healthier than another? What makes us price conscious one moment and brand conscious the next? What do we need to put in our labels to attract a range of personality types? In the saturated global food market, the depth of answers you have to these psychological questions is the key to overcoming your competition.

Consumer’s make hundreds of choices a day, and contrary to the view point that these decisions are banal or insignificant, science shows that these decisions are as individually profound in structure as their cumulative impact is on our quality of life.

The story of the world’s most iconic food brands, be they market leaders or disruptors is so much deeper than the ingredients they use or the packaging they print. A consumer’s experience of a food brand is an intricate web of perception, identity, experience and expectation. Successful producers take all these elements and synthesise them into a coherent brand story which resonates with their audience and creates a loyal customer base.

Recent breakthroughs in cognitive mapping and digital psychometrics are allowing brands to gain an intricate psychological understanding of millions of consumers on an individual basis. This understanding allows new brands, products and marketing messages to be created with increased certainty of success.

15:00 - 15:10