Fi Europe CONNECT 2020 Programme

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23 November - 4 December 2020

Fi Europe CONNECT 2020 Programme

23 November - 4 December 2020 Fi Europe CONNECT 2020 brings you high-quality content in the form of curated on-demand sessions and live discussions, exhibitor showcases and round tables focused on knowledge sharing around current themes in the F&B industry. All sessions can be viewed free of charge during the event, which runs from 23rd November to 4th December.


Innovation Partner

Fi Europe CONNECT 2020 Gold Partners Plant-based Ingredients

Day 1, Monday 23 November 2020

Fi Conference

Join a curated line-up of experts discussing current ingredient applications, new product development, and market trends on topics ranging from Plant-based, Health Ingredients and Clean Label to Taste & Texture, Regulatory updates and Supply Chain Management.

Plant-based Ingredients

On-Demand

09:00 Panel discussion: Tapping into the plant-based trend Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speakers: Peter Wennström, Founder, The Healthy Marketing Team Anja Leissner, Founder, Noquo Foods Albrecht Wolfmeyer, Head, ProVeg Incubator Dr Kai-Brit Bechtold, Senior Consumer Research Scientist, ProVeg International 10:00 Session: Structuring of plant proteins towards meat analogues - technologies and ingredients Speaker: Dr Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen UR 10:30 Company case study by ADM: What’s next for the plant-based food boom? Speaker: George Perujo, Director of Product Management, Specialty Ingredients, ADM 11:00 Session: The future of plant-based meats Speaker: Rob Wilson, Partner & Managing Director, L.E.K. Consulting

*Live

11:30 Company case study by Biospringer: Meat analogs, a formulation challenge Speakers: Charlotte Bonnet, Global Product Manager, Biospringer Christelle Mouteyen-Migaud, Marketing Manager EMEA, Biospringer Francisco Andre, Global Food Application Manager, Biospringer 12:00 *Panel discussion: Delivering taste and texture in plant-based alternatives Underwritten by Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Biospringer Speakers: Dr Laurice Pouvreau, Senior Scientist Protein Technology, WUR Carole Bingley, Senior Associate Principal Scientist, Reading Scientific Services Ltd Yann Pencole, Director, Kline & Company Fred Gates, Technical Specialist – Food Physical Properties, Reading Scientific Services Ltd 13:15 Speed networking - Plant-based Ingredients 13:30 Session: Results from the European consumer survey on plant-based foods Speaker: Dr Kai-Brit Bechtold, Senior Consumer Research Scientist, ProVeg International

On-Demand

14:00 Company case study by GNT Group: Perfect Catch: Transform the appearance of plant-based fish with plant-based colors Speaker: Aurélien Gilot, Key Account Manager, GNT Group 14:30 Session: How to overcome challenges when developing vegan dairy alternatives Speaker: Carole Bingley, Senior Associate Principal Scientist, Reading Scientific Services Ltd (RSSL) 15:00 Session: Plant-based products: taking retailers to new sales highs Speaker: Verena Wiederkehr, Int. Head of Food Industry & Retail, ProVeg International 15:30 Session: A more plant-based diet without stomach troubles: getting rid of FODMAPs with enzymes Speaker: Dr Emilia Nordlund, Research Team Leader, VTT Technical Research Centre of Finland 16:00 Session: Plant-based food – fading fad or growth opportunity? Speaker: Dr Charlotte Baird, Director of Research & Trends, Freelance Marketing Consultant Programme is subject to change *Live sessions are not available on-demand


Gold Partner Beverages

23 November - 4 December 2020

Day 1, Monday 23 November 2020

Fi Conference Beverages On-Demand

13:00 Session: Which ingredients are trending in beverages? Speaker: Jamie Rice, Director Food Trends and Insight, Foodtrending 13:30 Company case study by Prinova: Plant-based goes mainstream in the beverage sector Speaker: Tony Gay, Head of Technical Sales & NPD, Prinova 14:00 Session: How cannabis is disrupting the global beverage market Speaker: Stephen Murphy, Founder & Managing Director, Prohibition Partners 14:30 Session: Healthy sweetness: tailoring our food and beverages using designer proteins Speaker: Dr Ilan Samish, Founder & CEO, Amai Proteins

*Live

15:00 Session: Shifts in motivations and purchasing behaviours in beverages Speaker: Aurore de Monclin, Managing Partner, Healthy Marketing Team

16:00 *Interview with questions from the audience “Back to the future” … Global beverage outlook for 2021 Interviewee: Ross Colbert, Managing Director, Global Beverages KPMG Corporate Finance, LLC New York Moderator: Heather Granato, Vice President of Content, Informa Health & Nutrition 17:15 Speed networking - Beverages

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Programme is subject to change *Live sessions are not available on-demand


Fi Europe CONNECT 2020

Health & Well-being Platinum Partner

Day 2, Tuesday 24 November 2020

On-Demand

Fi Conference Health and Well-being 09:00 Panel discussion: Impact of the COVID-19 outbreak on the demand for health ingredients Moderator: Nathan Gray, Science and Technology Director, Global Prebiotic Association Speakers: Peter Wennstrรถm, Founder, The Healthy Marketing Team Rick Miller, Associate Director, Specialised Nutrition, Mintel Julian Mellentin, Founder, New Nutrition Business 10:00 Session: Immune health promoting ingredients: AI approaches to support evidence-based product development Speaker: Dr Jolanda van Bilsen, Senior Scientist Immune Health and Toxicology, TNO 10:30 Session: New opportunities in holistic health Speaker: Mike Hughes, Head of Research and Insight, FMCG Gurus 11:00 Session: Holistic health: what are the opportunities for food and drink producers to cater to consumers' mental wellbeing? Speaker: Emma Schofield, Senior Analyst - Global Food Science, Mintel

*Live

11:30 Company case study by Roquette: Choose the right carbohydrates to bring energy management beyond sport nutrition Speaker: Eva Esparza, Market Manager Europe, Roquette 12:00 *Panel discussion: Blurring lines between food and beverages and the health industry Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speakers: Zoey Henderson, Founder, The Fungtional Brew Company Karin Verzijden, Life sciences Lawyer, Axon Lawyers Joana Maricato, Market Research Manager, New Nutrition Business 13:15 Speed networking - Health and Well-being 13:30 Session: NPD with natural ingredients to boost immunity Speakers: Megan Eade, Innovation Technologist, RSSL Rachel Reid, Group Leader, Functional ingredients and lipids team, RSSL

On-Demand

14:00 Hydration break 14:30 Session: Developing products that appeal to consumers, while reducing calories and increasing dietary fibre Speaker: Lucas Westphal, Senior Bakery Scientist, Campden BRI

Underwritten by Roquette

15:00 Session: Allergenicity risk assessment of novel and modified proteins: not a mission impossible! Speaker: Dr Ir Marjolein Meijerink, Scientist Immunology, TNO 16:00 Session: Healthy aging and balanced nutrition in today's world Speaker: Dr Sandra Einerhand, Founder and Head of Einerhand Science & Innovation 16:30 Session: Cognitive function: how foods and nutrients aid in coping with stress, sleep, memory, depression and energy concerns Speaker: Suzy Badaracco, President, Culinary Tides, Inc.

Programme is subject to change *Live sessions are not available on-demand


Gold Partner Active & Performance Nutrition

23 November - 4 December 2020

Day 2, Tuesday 24 November 2020

Fi Conference Active and Performance Nutrition 13:00 Session: What’s next for sports nutrition? A glance into the latest regulatory developments for the sports nutrition sector post COVID-19 Speaker: Claudia Mucciardi, Vice-Chair, European Specialist Sports Nutrition Alliance ( ESSNA)

On-Demand

13:30 Session: New trends, new ingredients, and CBD: What is the latest in sports nutrition in the COVID-19 era? Speaker: Dr Luca Bucchini, Vice-chair, ESSNA

14:00 Session: What's next for the sports nutrition market? Speaker: Mike Hughes, Head of Research and Insight, FMCG Gurus 14:30 Session: Applying learnings from top athlete diets to mainstream sports Speaker: Dr Jan de Vries, Consultant Nutrition & Health, De Vries Nutrition Solutions & Nutrition Consultants Cooperative 15:00 Session: How digital technology tools got consumers excited to prioritize their nutrition, health and wellness Speaker: Mariette Abrahams, CEO & Founder, Qina

*Live

15:30 Company case study by Capsugel/Lonza: Developing consumer-centric active nutrition solutions during the COVID-19 pandemic Speakers: Stéphane Vouche, Marketing Manager, Lonza Roel Van De Put, Business Development Manager, Lonza 16:00 *Panel discussion: Women, seniors and e-gamers: new target audiences for active and performance nutrition? Moderator: Jon Benninger, Vice President & Market Leader, Health & Nutrition, SupplySide West Speakers: Sandra Einerhand, Founder and Head of Einerhand Science & Innovation Dr Jan de Vries, Consultant Nutrition & Health, De Vries Nutrition Solutions & Nutrition Consultants Cooperative Mike Hughes, Head of Research and Insight, FMCG Gurus

On-Demand

17:15 Speed networking - Active and Performance Nutrition 17:30 Panel discussion: What’s next for active and performance nutrition? Moderator: Nard Clabbers, Chief Science Officer, Foodned.com Speakers: Claudia Mucciardi, Vice-Chair, The European Specialist Sports Nutrition Alliance (ESSNA) Mike Hughes, Head of Research and Insight, FMCG Gurus

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Programme is subject to change *Live sessions are not available on-demand


Fi Europe CONNECT 2020

Silver Partner

Day 3, Wednesday 25 November 2020

Fi Conference Clean Label and Natural

On-Demand

09:00 Panel discussion: Evolving clean label expectations Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speakers: Dr Rachel Cheatham, Founder & CEO, Foodscape Group Rob Wilson, Managing Director and Partner, L.E.K. Consulting Emma Schofield, Senior Analyst - Global Food Science, Mintel 10:00 Session: What does it take to develop an innovative ingredient via fermentation? Speaker: Dr Halim Jubran, CEO & Co-founder, Phytolon 11:00 Session: Market drivers for product reformulation: Importance of analytical & predictive stability tools Speaker: Ben Price, Associate Principal Scientist (Lipids), Reading Scientific Services Ltd.

*Live

11:30 Hydration break 12:00 *Panel discussion: Reinventing old technologies for new clean label ingredient production Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speakers: Christiaan Kalk, Senior Consultant, lsbi | life science-based innovations Emilia Nordlund, Research Team Leader, VTT Technical Research Centre of Finland Wim de Laat, Founder, The Protein Brewery B.V. Jeroen Hugenholtz, Group leader Fermentation, Wageningen UR 13:15 Speed networking - Clean Label and Natural

On-Demand

13:30 Session: Complying with evolving consumer expectations beyond label claims Speaker: Jaclyn Bowen MPH, MS, Executive Director, Clean Label Project 14:30 Session: Emerging synergies between clean label and sustainability Speaker: Dr Rachel Cheatham, Founder, Foodscape Group 15:00 Session: Capitalising on the clean label megatrend Speaker: Rob Wilson, Partner & Managing Director, L.E.K. Consulting 15:30

Session: Development of an egg-white replacer from natural single cell proteins Speaker: Dr Corjan van den Berg, CEO, FUMI Ingredients

Programme is subject to change *Live sessions are not available on-demand

Underwritten by Biorigin


Silver Partner

23 November - 4 December 2020

Day 3, Wednesday 25 November 2020

On-Demand

*Live

On-Demand

Fi Conference Sustainability 13:00 Session: Will 'upcycled' become the new 'organic?': novel ingredients, certification, and the changing landscape of marketing sustainability Speaker: Caroline Cotto, Co-Founder and COO, Renewal Mill, Upcycled Food Association 13:30 Round Table by The Ministry of Foreign Affairs of Denmark Learn how the Danish ingredients industry and Danish companies contribute to the green transition and work with the United Nations Sustainable Development Goals to deliver healthy food for the future

14:00 Session: Food loss and waste in times of COVID-19 Speaker: Sanne Stroosnijder, Program Manager Sustainable Food Chains, Wageningen Food & Biobased Research 14:30 Session: Technologies to support food supply and demand, during the pandemic and beyond Speaker: Hannah Leighton, Value Chain Manager, Ripe.io 15:00 Session: Sustainable diets and consumer behaviour: learning for the future Speaker: Dr Christian Reynolds, Senior Lecturer City University of London, Member of IFST Sustainable Group

*Live

15:30 Session: Make an impact: track and trace your CO2 footprint Speakers: Bram Broeks, Director, Artificial Intelligence-Strategy & Analytics, Deloitte 16:00 *Panel discussion: How is the food industry changing its trajectory to meet sustainability goals? Moderator: Dr Anne Mullen, Chief Editor, Nature Food Speakers: Dr Gavin Milligan, Director, Green Knight Sustainability Consulting Ltd Underwritten by Siska Pottie, Secretary General, European Alliance for Plant-based Food (EAPF) Olam Food Dr Christian Reynolds, Senior Lecturer City University of London, Ingredients Member of IFST Sustainable Group 17:15 Speed networking - Sustainability

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Fi Europe CONNECT 2020

Day 4, Thursday 26 November 2020

On-Demand

Fi Conference Taste and Texture 09:00 Panel discussion: Delivering the taste and texture experience consumers expect Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speakers: Lizzy Freier, Senior Research Manager – Menu, Technomic, a Winsight Company Aurore de Monclin, Managing Partner, The Healthy Marketing Team Jamie Rice, Director Global Trends and Insight, Foodtrending Tom Vierhile, VP Strategic Insights, North America, Innova Market Insights 10:00 Session: Designing texture and taste - ingredients in products and what do they actually do? Speaker: Prof. Kathy Groves, Consultant, Reading Scientific Services Ltd (RSSL) 11:00 Session: Delivering taste and texture in plant-based foods Speaker: Emma Schofield, Senior Analyst - Global Food Science, Mintel

*Live

11:30 Hydration break 12:00 *Panel discussion: Food tech enabled product formulation Moderator: Angelique Cachia, Content & Digital Director, Fi Global Speakers: Daniel Protz, Founder & CEO, FlavorWiki Dr David Tsivion, VP R&D, DouxMatok Jasper Schouten, Co-Founder & CEO, 1-2-Taste 13:15 Speed networking - Taste and Texture 13:30 Session: How will the EU green deal affect the ingredients industry? Speaker: Dr Alexander Mohr, Executive Director, European Flavour Association (EFFA)

On-Demand

14:00 Hydration break 14:30 Session: 5 growth strategies for natural flavours Speaker: Jamie Rice, Director Food Trends and Insight, Foodtrending 15:00 Session: With so many hydrocolloids, each providing different textural profiles, how to choose? Speaker: Linda Bellekom-Allen, Food Consultant, Big Village Consulting Ltd 15:30 Session: Making the most of the sensory modalities Speaker: Carol Raithatha, Sensory and Consumer Research Consultant, Carol Raithatha Limited 16:00 Session: U.S. flavour trends and insights Speaker: Lizzy Freier, Senior Research Manager – Menu, Technomic, a Winsight Company

Programme is subject to change *Live sessions are not available on-demand


23 November - 4 December 2020

Day 4, Thursday 26 November 2020

Fi Conference Bakery and Snacks 13:00 Session: New technologies for vegan baking Speaker: Dr Lin Carson, CEO, BAKERpedia

On-Demand

13:30 Hydration break 14:00 Session: How to stay ahead of the trends in bakery Speaker: Richard Charpentier, CMB, Baking Innovation 14:30 Session: Personalised food production: food my way Speaker: Nesli Sozer, Research Professor, VTT Technical Research Centre of Finland 15:00 Session: Designing plant-based bakery products Speaker: Tiia Morsky, Ingredients Research Team Leader, Campden BRI

On-Demand

*Live

15:30 Session: Bakery reformulations: how to choose ingredients and get the texture right Speaker: Dr Stefano Renzetti, Wageningen Food & Biobased Research 16:00 *Panel discussion: Is bakery evolving into plant-based? Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speaker: Dr Clara Talens, Senior Researcher, AZTI Heather Daniell, Founder, Satisfied Snacks 17:15 Speed networking - Bakery and Snacks

17:30 Panel Discussion: Future reformulation strategies for bakery and snacks Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global Speakers: Tiia Morsky, Ingredient Research Team Leader, Campden BRI Dr Stefano Renzetti, Senior Scientist, Wageningen Food & Biobased Research Julian Mellentin, Director, New Nutrition Business Richard Charpentier, CMB, Baking Innovation

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Fi Europe CONNECT 2020

Day 5, Friday 27 November 2020

On-Demand

Fi Conference Regulatory 11:00 Session: Regulatory aspects of plant-based functional ingredients and other naturally occurring substances Speaker: Karin Verzijden, Life Sciences Lawyer, Axon Lawyers 12:00 Session: Food allergen legislation and analysis – global update Speaker: Dr Helen Arrowsmith, Prinicipal Food Law Adviser and Allergen Specialist, Campden BRI 12:30 Session: Impact of Brexit on the regulatory environment for foods Speaker: Sam Jennings, Director, Berry Ottaway & Associates Ltd., Chair of IFST’s Regulatory SIG 13:00 Session: EU scrutinises the addition of ingredients to foods: Latest news on ingredients prohibited, restricted and under discussion Speaker: Claire Lennon, Adviser- Regulatory Affairs, EAS Strategies

Food Safety and Supply Chain Management 13:30 Panel discussion: Impact of the COVID-19 outbreak on food fraud Moderator: Jon Benninger, Vice President & Market Leader, Health & Nutrition, SupplySide West Speakers: David Psomiadis, Head of the Laboratory and BD Manager Imprint Analytics GmbH Jackie Healing, Director, Consulting and Technical Services, NSF International Andy Kerridge, Food Safety Special Interest Group

On-Demand

14:30 Session: The role of testing in supply chain assurance Speaker: John Points, Independent Consultant, John Points Consulting 15:00 Session: Reinventing your HACCP system with consumer expectations in mind Speaker: Jaclyn Bowen MPH, MS, Executive Director, Clean Label Project 15:30 Session: Food safety is it all in the mind? Putting behaviour change into practice Speaker: Sterling Crew, Chair of the Food Authenticity Network, Chair of IFST’s Food Safety SIG 16:00 Session: 4 elements of predictable food safety performance Speaker: Denis Treacy, Founder of Culture Compass, IFST 16:30 Session: Enhanced traceability – holy grail for the FDA? Speaker: Ir Rob Kooijmans, CEO, Food Strategy Institute 17:00 Panel discussion: Impact of the COVID-19 outbreak on food safety Moderator: Ir Rob Kooijmans - Co-founder and CEO of the Food Strategy Institute Speakers: Martin D’Agostino - Head of Virology, Campden BRI John G. Keogh - Founder & Managing Principal, Shantalla Inc.

Programme is subject to change


23 November - 4 December 2020

Day 6, Monday 30 November 2020

Future of Nutrition

*Live

On-Demand

Independent futurist thinkers, disruptive startups and innovators from across the food industry and beyond share their insights into how the food and nutrition landscape might change in the near future. Besides leading-edge content, there is ample opportunity for peer-to-peer networking. 11:30 Session: The future of specialised nutrition in the post-COVID-19 world Speaker: Rick Miller, Food and Drink Associate Director, Specialised Nutrition, Mintel

12:00 *Panel discussion: The world after COVID-19: which trends and technologies have the power to stay and scientifically impact the food value chain? Moderator: Angelique Cachia, Content & Digital Director, Fi Global Speakers: Ir Rob Kooijmans, CEO, Food Strategy Institute Tony Hunter, Food Futurist, Future Cubed Randy Jagt, Future of Food Global Lead, Deloitte Matthieu Vincent, Co-Founder, Digitalfoodlab

*Live

On-Demand

13:15 Speed networking - Future of Nutrition 13:30 Session: Using augmented and virtual reality technologies to enhance eating experiences Speaker: Nesli Sozer, Research Professor, VTT Technical Research Centre of Finland 14:00 Session: Digital reformulation tools to improve diets and health Speaker: Dr Stefano Renzetti, Senior Scientist and Project Leader, Wageningen Food and Biobased Research 14:30 *Panel discussion: Designing foods of tomorrow Moderator: Nard Clabbers, Chief Science Officer, FoodNed Speakers: Alon Chen, CEO and Co-Founder, Tastewise Aline Santa Izabel, Founder, YOGUT.ME Jolanda van Bilsen, Senior Scientist Immune Health and Food Allergy, TNO ChloĂŠ Rutzerveld, Food Designer and Futurist, ChloĂŠ Rutzerveld Food & Concept Design 15:45 Speed networking - Future of Nutrition

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Fi Europe CONNECT 2020

Innovation Partner

Day 7, Tuesday 1 December 2020

Focus on Innovation

New food technologies, an increasing demand for health ingredients, sustainability, and feeding future generations: these are but a few of the topics driving innovation in F&B at the moment. This programme highlights current innovations from various angles: ingredients manufacturers, startups, food pioneers and market trends. 11:00 Session: Top 10 Trends 2021 for the F&B Industry - part 1 Speaker: LuAnn Williams, Global Insights Director, Innova Market Insights

On-Demand

11:30 Innovation tour: Fighting Covid-19 blues with pleasure & indulgence Speaker: Sophie De Reynal, Marketing Director, NutriMarketing 12:00 Keynote: (Re-)designing food Speaker: Chloé Rutzerveld, Food Designer and Futurist, Chloé Rutzerveld Food & Concept Design 12:30 Session: Future of Food: securing your tomorrow Speaker: Randy Jagt, Future of Food Global Lead, Deloitte

On-Demand

13:00 Panel discussion: Future of food innovation Moderator: Angelique Cachia, Content & Digital Director, Fi Global Speakers: Dr Sandra Einerhand, Founder and Head of Einerhand Science & Innovation Eike Kieras, Founder, KitchenTown Berlin Daniel Protz, Founder & CEO, FlavorWiki Aline de Santa Izabel, Founder, YOGUT ME & Synbiotic Kitchen Joshua Jacobson, Business Development Manager, Enzymit Startup Innovation Challenge Pitches Category 1: Most innovative food or beverage ingredient Presentations 14:00 Startup: Paragon Pure Title: CaptaClean™ encapsulation technology for clean label flavours, colours and active ingredients 14:30 Startup: Michroma Title: Next-gen ingredients through biotech

*Live

15:00 Startup: Cultured decadence Title: Cell-cultured lobster meat - no shells, mo' cells

16:00 *The Fi Innovation Awards Ceremony Presenters: Angelique Cachia, Content & Digital Director, Fi Global Julien Bonvallet, Brand Director – Fi Europe CONNECT Prof. Colin Dennis, Chair Board of Trustees at IFIS and the BNF

Programme is subject to change *Live sessions are not available on-demand


23 November - 4 December 2020

Day 8, Wednesday 2 December 2020

Focus on Innovation On-Demand

11:00 Session: Top 10 Trends 2021 for the F&B Industry - part 2 Speaker: LuAnn Williams, Global Insights Director - Innova Market Insights 11:30 Innovation tour: Health and wellbeing exacerbated by the pandemic Speaker: Sophie De Reynal, Marketing Director, NutriMarketing 12:00 Session: Technologies driving the Future of Food 2050 Speaker: Tony Hunter, Food Futurist, Future Cubed

On-Demand

*Live

12:30 Session: Indie brands revolutionize the food & beverages industry Speaker: Sai Swaroop, Project Manager, Kline & Company 13:00

*Fi Global Startup Innovation Challenge – Winner announcements Presenters: Angelique Cachia, Content & Digital Director, Fi Global Julien Bonvallet, Brand Director – Fi Europe CONNECT Darko Jesic, Chief Operating Officer – Presans Sandra Einerhand, Founder and Head – Einerhand Sciences and Innovation

Startup Innovation Challenge Pitches Category 2: Most innovative processing technology Presentations 14:00 Startup: Sufresca Title: Extending shelf-life of fresh fruit & vegetables with innovative edible coatings 14:30 Startup: NOVAMEAT Title: Micro extrusion technology: towards plant-based whole-muscle cuts 15:00 Startup: Legendary Vish Title: Plant-based seafood with 3D Food Printing

Live

15:30 Startup: Tebrito Title: Developing premium protein ingredients from insects 16:30 Startup Lounge

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Fi Europe CONNECT 2020

Day 9, Thursday 3 December 2020

Focus on Innovation

*Live

On-Demand

11:00 Session: Plant-forward: Plant protein trends amid the plant-based revolution Speaker: Myrthe de Beukelaar, Market Analyst, Innova Market Insights 11:30 Innovation tour: Veganomics Speaker: Sophie De Reynal, Marketing Director, NutriMarketing 12:00 Panel discussion: Women in food: Inspiring women entrepreneurs Moderator: Angelique Cachia, Content & Digital Director, Fi Global Speakers: Lukxmi Balathasan, Business Creation Manager, EIT Food Vanessa Mayneris, Strategy and Innovation Consultant Mariette Abrahams, CEO & Founder, Qina Anja Leissner, Founder and Head of R&D, Noquo Foods 13:00 *Keynote: Reinventing the innovation model in the food industry Speaker: Gil Horsky, Innovation Director SnackFutures, Mondelēz International Startup Innovation Challenge Pitches Category 3: Most innovative service or technology supporting the F&B industry

On-Demand

Presentations 14:00 Startup: Kiinns Title: Creating contamination-free food production lines 14:30 Startup: Innoscentia Title: Freshness sensors & dynamic expiry labels 15:00 Startup: Spoontainable Title: Edible and sustainable plastic alternatives 15:30 Startup: FlavorWiki Title: Digitising your ingredient business (research, sales and customer understanding in the age of COVID)

Live

16:00 Startup: Enzymit Title: Designing the bio-molecular machines of tomorrow

16:30 Startup Lounge

Programme is subject to change *Live sessions are not available on-demand


23 November - 4 December 2020

Day 10, Friday 4 December 2020

Live

On-Demand

Focus on Innovation 11:00 Session: Personalised nutrition - tailored to fit Speaker: Chang Liu, Market Analyst, Innova Market Insights 11:30 Innovation tour: The future of clean label Speaker: Sophie De Reynal, Marketing Director, NutriMarketing 12:00 *Meet the Fi Global Content Team Discussion: What’s next for the Fi Global community in 2021 Team members: Angelique Cachia, Content & Digital Director, Fi Global Kinga Wojcicka-Swiderska, Senior Content Producer, Fi Global

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Programme is subject to change *Live sessions are not available on-demand


Fi Europe CONNECT 2020

Exhibitor Showcases All exhibitor showcases can be viewed on-demand at any time during the event. ADM Unmatched flavor solutions by Hélène Moeller, Global Director Product Marketing ADM Biopolis Future-forward Nutrition, Fueled by Science. Microbiome: the new frontier for managing holistic wellbeing by Daniel Ramón Vidal, Vicepresident R&D Health & Wellness Azelis Comfort food throughout the day by Andrey Zhukov, Market Segment Director Food & Health EMEA Azelis Food Ingredients from Azelis - Our global footprint by Andrey Zhukov, Market Segment Director Food & Health EMEA Alie Coppolella, Market Manager Food & Health

On-Demand

Biospringer Breakthrough innovation: Springer Proteissimo™ 101, a complete protein from yeast by Dirk Lindemann, Business Manager Andrew Vasina, Food Technologist Sophie d'Ieteren, Business Manager BRACE GmbH A leap forward to shaping better products – microencapsulation and microgranulation by Dr Brandau Thorsten, President Cargill Premium fat filling solutions: Meeting today's bakery & confectionery trends by Anne van der Wal, Global Edible Oils Solutions Europe, Marketing Lead Laurine Franchi, Market Intelligence Specialist Edith van Straaten, Commercial Marketing Manager EMEA Chocolate, Coatings & Fillings DDW, The Color House Natural Colors in Plant Based Applications by Kelly Polte, Associate Applications Scientist Catalina Ospina, Technical Support Team Leader Fazer Mills Oats: Future of plant based by Markku Mikola, Head of R&D Fonterra Cooperative Group/NZMP Milk Phospholipids - Managing the response to stress by Laura Dijkstra – de Jong, Technical Innovation Manager Gnosis by Lesaffre Immune health and LifeinU™ BSCU1: A stable probiotic for dietary supplements by Julie Lemahieu, Global Market Manager GNT Group Revealed: 2021’s hottest food & beverage color by Maartje Hendrickx, Market Development Manager


Fi Europe CONNECT 2020

Exhibitor Showcases All exhibitor showcases can be viewed on-demand at any time during the event. Ingredia Promilk B Max, a new innovative milk protein for clean label dairy products by Léa Mayer, Cheese Application Specialist Ingredia Making drinking yogurt a high protein treat with the new milk protein PROMILK® Yogfluid by Laurence Laniez, Fresh Dairy Products Specialist International Probiotics Association The global probiotic market; an IPA perspective by George Paraskevakos, Executive Director

On-Demand

Lonza Live Better! Ready-to-market food supplement solutions for today's consumer by Dewit Joris, Director, Business Development & Project Management Szepesi Zoltan, Business Development Manager Costa Renato, Business Development Manager Roel Van De Put, Business Development Manager Mervé Kalem, Marketing Specialist Lucky Leek Japanese Rice Flour by Hartanto Josita, Vegan Chef MicroThermics, Inc. Laboratory UHT/HTST processing equipment by David Miles, Executive Vice-President Mitsubishi Corporation Life Sciences Limited Mitsubishi Corporation Life Sciences: Overview Specialty Food and Nutrition Ingredients by Marijn Lanting, Technical Sales Manager, Northern Europe Akira Hasegawa, Global Sales & Marketing Manager Yolanda Werner, Vice President R&D and QA NETZSCH Particle size reduction technologies for selected foods and food additives by Alexander Huettl, Technical Sales Food & Confectionery Johannes Martin, Technical Sales Engineer Food & Confectionery Frank Maringer, Sales Manager Business Field Food Applications Omya International AG Bone health: Highly bioavailable Calcium source - Omyaforte™ by Lalit Sharma, Innovation Manager Food Rousselot ProTake, unlocking application potential by Dr Sara De Pelsmaeker, Product & Business Development Nutrition, EMEA Rousselot Rousselot’s new delivery form for pharmaceutical and nutraceutical ingredients - Powered by SiMoGel by Tim De Lange, Technical Support Manager


Fi Europe CONNECT 2020

Exhibitor Showcases All exhibitor showcases can be viewed on-demand at any time during the event.

On-Demand

Valio Ltd How to create nutritional solutions for healthy ageing? by Anu Turpeinen, Nutrition Research Manager Valio Ltd What’s new in milk fat and infant nutrition? by Anu Turpeinen, Nutrition Research Manager Valio Ltd Value adding lactose free solution for milk category by Dennis van der Veer, Sales Manger Viking Malt Oy Sprau - awakening the bean to its full potential by Annika Wilhelmson, VP Innovation, Quality & CSR Vitalus Nutrition Inc. GOS, Gut Health & the Immune System by Pamel Ambriz, Director, Marketing Strategy & Customer Experience


Fi Europe CONNECT 2020 Partners Innovation Partner

Health & Well-being Platinum Partner

Gold Partners Plant-based Ingredients

Silver Partners

Gold Partner Beverages

Gold Partner Active & Performance Nutrition

Round Table Partner


23 November - 4 December 2020


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