Co-sponsored by

Thank you to everyone who attended Food Matters Summit 2020. We look forward to seeing you next year.

New thinking.
Game changing.
Future making.


Tomorrow’s innovation: defining the future of nutrition and food systems

 

      Stream sponsor:

Kerry

 

Technology partner:

GE

Tuesday, 19 November

09.30 – 13.00

Changing global diets: innovation for health and nutrition

The global food industry has an enormous opportunity to improve poor diets, and whilst lead times, the cost of investment in innovation and the risks associated with product development are high, the need for change is only accelerating.

This session reveals why innovation is the key to changing global diets for the better.

Moderated by: Susannah Streeter, Anchor, BBC World Business Report

  • Dr Bente Mikkelsen, Director of Division of Noncommunicable Diseases, World Health Organisation (Switzerland)
  • Henry Dimbleby, Lead Non-Executive Board Member and Independent Lead, National Food Strategy, Department for Environment, Food and Rural Affairs (UK)
  • Kavita Karnik, Vice President, Global Nutrition and Open Innovation (EMEA), Tate & Lyle (UK)
  • Kate Cole, Global Head of Nutrition, Health and Wellness, Nestle (Switzerland)
  • Christina Khoo, Director, Global Health Science and Nutrition Policy, Dept Health Science and Nutrition Affairs, Ocean Spray Cranberries Inc (US)
  • Inge Kauer, Executive Director, Access to Nutrition Foundation (The Netherlands)

14.00 – 17.30

Next generation food manufacturing and supply chain

In a world where customer tastes and trends change rapidly, food manufacturers need to embrace technology. But what does that really mean?

This session anticipates the ways in which food manufacturing will be revolutionised by the impact of technology – robotics, artificial intelligence, big data, nanotechnology, blockchain, intelligent supply chain management, and of course, the Internet of Things.

Moderated by: Susannah Streeter, Anchor, BBC World Business Report

  • Simon Blackmore, Professor Emeritus, Harper Adams University (UK)
  • Kimberly Matenchuk, Senior Director, GE Digital Europe GE Digital Europe (UK)
  • Dr Christian Grefrath, Global Product Manager Service, SIG Combibloc (Germany)
  • Johan Jorgensen, Partner, Sweden Food Tech (Sweden)
  • Matt Rayment, Chief Engineer, Food, Beverage and FMCG, Manufacturing Technology Centre (UK)

Wednesday, 20 November

09.30 – 13.00

Alternative proteins: meet the innovators racing to reinvent the meal

The scope for alternative proteins is huge. Not only do new sources of protein need to be identified (including plant, animal, algal, marine proteins and insects) but there is also a processing and engineering challenge to overcome.

This session examines the challenges and opportunities provided by a range of new protein options, and how this powerful movement can change our relationship with protein forever.

Moderated by: Emiko Terazono, Online Commodities Editor, Financial Times

  • Robert Lawson, Founder, Food Strategy Associates (UK)
  • David Wagstaff, Executive Director, Europe, JUST (UK/US)
  • Dr Neta Lavon, Vice President R&D, Aleph Farms (Israel)
  • Professor Sir Charles Godfray, Director, Oxford Martin School, University of Oxford (UK)
  • Darren O’Sullivan, Director of Plant Protein Europe & Russia, Kerry Europe and Russia (Ireland)
  • Dr. Kurt Schmidinger, Geophysicist, Food Scientist and Founder, Future Food (Austria)
  • Carolien Niebling, Designer (Switzerland)
  • Axel Wehr, Principal, Anterra Capital (UK)

14.00 – 17.00

A starring role for Nutraceuticals: from side show to the main stage

Coined in the 1980s to describe “a food or part of a food that provides medical or health benefits, including the prevention and/or treatment of a disease,” the role of nutraceuticals is currently much debated.

Are they better suited to being supporting actors – supplementary to diets and fulfilling a quasi-healthcare function? Or can they play a leading role, and become part of mainstream food and drink formulation and manufacture? Are nutraceuticals the future of intelligent food?

  • Dr Gyorgy Scrinis, Food Policy Research Group, School of Agriculture and Food, The University of Melbourne (Australia)
  • Hilary Leam, Group Director of Trading, Holland & Barrett International (UK)
  • Charles Brenner, PhD, Roy J. Carver Head of Biochemistry, University of Iowa (US)
  • Chris Kilham, Author, educator and ambassador
  • Dr Giles Yeo, President, British Society for Neuroendocrinology, Honorary President of the British Dietetic Association and Principal Research Associate, Institute of Metabolic Science, University of Cambridge