Partners: Organised by:

futurefoodtechlondon.com @foodtechinvest

Summit Programme

With Thanks to Our Partners:

Marketing and Media Partners:

Fera has been providing effective research solutions, advice, training, and testing services to the food and drink industry for over 30 years. Its work encompasses the analysis and related interpretation of (bio)chemical constituents and contaminants in food. This involves the detection and measurement of known food components, as well as the detection and identification of unknown substances, and includes the profiling of complex mixtures and the authentication of a substance or origin claim in foodstuffs.

Fera

Unilever is a leading consumer goods company in home and personal care, foods and refreshment, with sales of €53.3bn in 2015. Products are being sold in 190 countries worldwide reaching an estimated 2 billion consumers every day. Leading brands include Axe, Dove, Hellmann’s, Knorr, Lipton, Magnum, Omo, Rexona and Surf. Unilever has a simple but clear purpose – to make sustainable living commonplace, expressed and summed up in the Unilever Sustainable Living Plan (USLP).

Unilever

Avery Dennison Retail Branding and Information Solutions (RBIS) is a global leader in Radio Frequency Identification (RFID)-enabled solutions with more than 800 patents, and applications and global manufacturing capabilities that have produced more than seven billion RFID tags and labels. Avery Dennison has an industry-leading solution development team that supports customers from business case development to complete solution roll-out. Based in Westborough, Massachusetts, Avery Dennison RBIS responsibly serves the global marketplace with operations in 50 countries across six continents.

Avery Dennison

One-to-One MeetingsMaximise your networking potential at Future Food-Tech London by taking advantage of our 1-1 meeting software. Prearrange meetings with your most important contacts and form new business partnerships at the summit by logging in and viewing the profiles of other key delegates, then get in touch with those that you would like to meet.

meetings.futurefoodtechlondon.com

For help in managing your schedule, please contact the registration desk.

Welcome to the Future Food-Tech Summit in London

Our mission at Future Food-Tech is to bring together active investors, entrepreneurs and leading food brands to showcase solutions, share ideas and forge new partnerships and alliances which will shape the future of food.

Today’s forum will shine a spotlight on innovation at the intersection of food and health, and in emerging solutions to future demand for protein. We’ll explore new tools and technologies for creating resiliency throughout the food supply chain, and hear from the world’s leading food-tech investors and accelerators on their models for bringing new solutions to market.

Alongside expert panel debates and technology pitching sessions, the focus is on networking, so please join us for our drinks reception at the end of the first day, where we will enjoy some innovative new foods, as well as for coffees and lunches in our exhibitor area throughout the summit. I would like to thank all our partners for their support and encourage you to connect with them during the breaks.

Please also take advantage of our one-to-one meeting system to message other delegates and make sure you meet face to face with your most important contacts during the summit.

As we look ahead to our upcoming summits in San Francisco and New York and to next year’s summit in London, please take the time to share with us your feedback and suggestions, so that we can continue to build the summit year on year as the meeting place for the food-tech industry.

I wish you all a fruitful and enjoyable summit.

Jennie MossFounder & Managing DirectorRethink Events

@foodtechinvest

Agenda

Welcoming Remarks from Rethink Events9:00

Day One – Thursday November 3, 2016

Keynote: Building a Food Industry that is Fit for the Future

Speaker:Dr. Bob Sutor, VP Solutions & Mathematical Sciences, IBM RESEARCH, USA

9:10

The Mega Trends in Food Creating Tomorrow’s Opportunities

• Established macro consumer trends in convenient, fresh and on-demand food are escalating at an unpresented rate. What data driven solutions will enable the industry to move towards greater prediction and anticipation of future needs?

• What trends are we seeing and how are different subsectors redefining healthy food? What are the explosive market segments? How are big food brands responding and maintaining relevancy in these segments?

• How realistic is the unrealistic consumer? Gene editing and GMO are seen as part of the tool box of solutions to producing a resilient food system. Can big food giants build a robust future of GMO products alongside developing a pipeline of products in natural food?

Session Chair:Ian Wright, Director General, FOOD & DRINK FEDERATION, UK Speakers:Tim Ingmire, Food Innovation R&D Director, PEPSICO SNACKS, UKFabio Ziemssen, Head of Food Innovation and Food-Tech, METRO GROUP, GERMANYPaul Jones, Technology Liaison, MARS ADVANCED RESEARCH INSTITUTE/ MARS VENTURES, UK Marius Robles, CEO & Co-Founder, REIMAGINE FOOD, SPAIN

9:30

Creating Resilient Supply Chains: Traceability, Safety, Quality and Authenticity

• What advances are we seeing in tools and technologies such as RFID tagging, sensors, data analytics and next-generation genome sequencing that will underpin the infrastructure for creating a resilient supply chain?

• What systems are needed to better manage food supply chain to control quality and authenticity going forward? What does intelligent Quality Assurance look like and what does ‘risk-based control’ mean? How can big data be leveraged to supply greater insight/trends?

• How can technology providers partner with food suppliers, retailers and regulators to accelerate the adoption of technology solutions that will deliver a more resilient supply chain?

• In seafood, it is suggested that traceability can add 5 to 25 percent to the price point of a seafood product. What technologies and solutions exist to transform traceability and transparency from a responsibility to a value-added opportunity?

Session chair:Phil Richardson, Head of Food Manufacturing Technology, CAMPDEN BRI, UK

Speakers:Matthew Sharman, Head of Science, Food Quality & Safety, FERA SCIENCE, UKJames Stafford, RFID Marketing Development, Retail Branding & Information Solutions, AVERY DENNISON, UKHugh Mowat, Head of Quality, MORRISONS SUPERMARKET, UK

10:15

Networking Coffee Break11:00

Personalising Health: Designing Food for the Individual Microbiome

• The microbiome is a fast developing and new health frontier. How much do we understand about how we can use microbes to treat health?

• In the not-so-distant future will we be taking an eat-to-live approach? How is the science and evidence base progressing for the role of nutritional therapy in managing chronic diseases? How personal will we be able to get nutrition?

• What advancements have been made in interpreting genomics, big data, aging and nutrition and connecting this to human applications?

• The medical foods market is estimated at $15 billion. We are currently seeing a wave of consolidation in the digital healthcare space and the use of virtual nutritionists. How is this going to converge with food retail and the consumer?

Session Chair:Ian Charles, Director, INSTITUTE OF FOOD RESEARCH, UK

Speakers:Scott Parkinson, Head of Gastro-Intestinal Health & Microbiome, NESTLE INSTITUTE OF HEALTH SCIENCES, SWITZERLANDColette Shortt, Global Regulatory Director, JOHNSON & JOHNSON, UKRob F. Beudeker, VP Innovation, Human Nutrition and Health, DSM NUTRITIONAL PRODUCTS, SWITZERLANDEran Segal, Dept. of Computer Science and Applied Mathematics, WEIZMANN INSTITUTE OF SCIENCE, ISRAEL

11:30

@foodtechinvest

Networking Round Tables12:15

Table Discussion Topic Host1 Functional Foods: What’s next for probiotics, their function, nutritional

role and product diversity? What are the biggest barriers and what markets are set to take off?

Colette Shortt, JOHNSON & JOHNSON

2 Big Data & Supply Chain: How can big data be leveraged to create a supply chain with greater resilience?

Bob Sutor, IBM RESEARCH

3 Alternative Protein & Food Manufacturers: What is the big brands' experience of integrating new protein into their product pipeline? How are they looking to collaborate to leverage new ideas?

Roland Sieker, UNILEVER

4 Traceability & Technology: What is the role of digital technologies in changing traceability from an added cost into a value creation?

James Stafford, AVERY DENNISON

5 Disruptive Technology: Outside protein, on-demand and convenience, what other areas of the food market are ripe for new thinking and innovation?

Nick Rosa, CULTIVIAN SANDBOX VENTURE PARTNERS

6 Protein Adoption Barriers: How high are the barriers to adoption for the alternative protein market?  Which markets are set to take explode?

Victor Freidberg, S2G VENTURES

7 Open Innovation in Practice: What partnership and investment models are needed to accelerate adoption of innovation within the food industry?

Giancarlo Addario, BARILLA

8 Retail Collaboration Models: How can start up technology companies collaborate with food retailers?

Fabio Ziemssen, METRO GROUP

9 Personalising Health: How personalised could diets become? Scott Parkinson, NESTLE INSTITUTE OF HEALTH SCIENCES

Delegates will break into round table discussion groups, each focused on a business-critical issue within food-tech and hosted by an industry leader.

Networking Lunch Break13:00

Nutrition & Health: Meeting Demand for Fortified, Free-From, Functional Food and Ingredients

• What emerging health and wellness product attributes are set to disrupt the broader marketplace? How will this sector create a force for change in the next 5-10 years?

• What do leading retailers perceive to be the most significant trends and areas of innovation within health and nutrition?

• What are the main barriers to adoption of new solutions?• How can retailers and food manufacturers collaborate with universities to underpin the science base for

ingredients that deliver health benefits?

Speaker:Claire Hughes, Head of Nutrition, MARKS & SPENCER, UK

14:00

Networking Coffee Break15:30

Could 3D Printed Food Become Mainstream?

3D food printing generates significant opportunities for the food industry. Currently the focus of research is targeted at specific institutions such as hospitals and nursing homes to develop specific types of food. However, within what timescale could we see applications being developed for the wider consumer?

Speaker:Daniel van der Linden, Business Development, TNO, NETHERLANDS

14:15

Innovation Showcase: Early Stage Technology Entrepreneurs Present Seven Minute Snapshots of their Solutions

Session Chair:Lila Preston, Partner, GENERATION INVESTMENT MANAGEMENT, UK

Presenting Companies:Michael Sheehan, CEO, MILIS BIO, IRELAND Valérie Robitaille, CEO, XPERTSEA, CANADAEd Rogers, Co-Founder & CEO, BONUMOSE BIOCHEM, USAAbi Ramanan CTO, Gustav Nipe, CTO, IMPACTVISION, USAFabrice Dascons Viladomat, CEO, EDERNA, FRANCERob Wotring, Founder & CSO, GREENTEASPOON, USA

14:30

Financing the Future of Food-Tech

• Investors share their predictions on the future of food-tech in 2016 and beyond. What have been the biggest exits in 2016? In which sub-sectors of the food-tech space are we seeing significant M&A activities?

• There has been a rise of incumbents focusing on strategic investments in this space. How will this impact prospects for early stage companies? How are strategic investors looking to acquire or collaborate in food-tech?

• Can the food delivery sector sustain the current trend of investment or is it set to implode and what impact would this have?

Session Chair:Maarten Goossens, Principal, ANTERRA CAPITAL, NETHERLANDS

Speakers:Nick Rosa, Co-Founder & Managing Director, CULTIVIAN SANDBOX VENTURE PARTNERS, USAVictor Friedberg, Co-Founder & Managing Director, S2G VENTURES, USAErich Sieber, Partner & SVP, INVENTAGES, UNITED ARAB EMIRATESAnne Lo, Investor, HORIZONS VENTURES, HONG KONG

16:00

Networking Drinks Reception17:30

The Future of Alternative Proteins

• For the first time, alternative protein products are directly targeting traditional meat eaters. However, are perfectly replicated or synthesised animal products what consumers are looking for? Is the consumer ready for new “tech-enabled” food products? How safe are these products? And how do you get the material into a functional form that is acceptable to eat and that can be scaled up?

• The dairy alternative market is anticipated to reach $19.5 billion globally by 2020. Will companies offering products that address a market demand such as allergen-free products succeed at a faster rate?

• What are the challenges of marketing new products to the consumer? Can novel foods command a price premium for products or will the perception hurdle hold them back?

• Whilst it may take someone from outside the food industry to disrupt it, what role will big food have in accelerating the adoption of these new solutions?

Session Chair: Bernhard Van Lengerich, CEO, FOOD SYSTEMS STRATEGIES & Former CSO, GENERAL MILLS, USA

Speakers:Roland Sieker, VP Strategy & Business Development Foods, UNILEVER, UKBruce Friedrich, Co-Founder, NEW CROP CAPITAL and Executive Director, THE GOOD FOOD INSTITUTE, USASimon Billing, Principal Sustainability Advisor, FORUM FOR THE FUTURE, UK David Atkinson, Managing Partner, TATE & LYLE VENTURES, UK

9:15

Day Two – Friday November 4, 2016

Welcoming Remarks from Rethink Events9:00

An Interview with Ethan Brown, CEO, BEYOND MEAT9:05

Keynote: Investment Models for Scaling Technology Solutions

Speaker:Chris Mallett, Corporate Vice President, R&D, CARGILL, USA

17:00

@foodtechinvest

Innovation Showcase: Early Stage Technology Entrepreneurs Present Seven Minute Snapshots of their Solutions

Session Chair:Victor Friedberg, Co-Founder & Managing Director, S2G VENTURES, USA

Presenting Companies:Yaakov Nahmias, Co-Founder and CTO, SUPERMEAT, ISRAELPeter Verstrate, Co-Founder & CEO, MOSAMEAT, NETHERLANDSMalte Stampe, CEO, PROLUPIN, GERMANYAlan Hahn, CEO, MYCOTECHNOLOGY, USALisa Dyson, CEO, KIVERDI, USAEran Grinoch, Co-Founder & CEO, FLYING SPARK, ISRAEL

10:05

Investor Debate: Mapping Food-Tech Investment in 5-10 years

• Outside the active food-tech verticals of “Protein”, “On Demand” and “Convenience”, what other areas of the food market are ripe for new thinking and innovation? Which sectors are presenting the most ready to market technological solutions, practices and strategies?

• Outside the US; China, Germany, India and the UK are seeing significant activity with investment and acquisition. What factors are driving these markets?

Session Chair:Bruce Friedrich, Co-Founder, NEW CROP CAPITAL and Executive Director, THE GOOD FOOD INSTITUTE, USA

Speakers:Lisa Feria, Chief Executive Officer, STRAY DOG CAPITAL, USAMatthieu Vermersch, Founder, NEW PROTEIN CAPITAL, SINGAPORENiccolo Manzoni, Office of the Chairman, COLLER CAPITAL, UKGuus Verhees, Investment Partner, SHIFT INVEST, NETHERLANDSKostis Tselenis, Head of Investments, QUADIA, SWITZERLAND

12:30

Global Models for Accelerating Innovation to Market

• What can we learn from global accelerators in bringing new solutions to market? • How can entrepreneurs, academia and the food industry collaborate to develop the pathways needed to

incubate innovative solutions?

Session Chair:Philippe Herve, Co-Founder & Managing Partner, NEKTARUS VENTURE LAB

Speakers:Kevin Camphuis, Co-Founder, SHAKEUP FACTORY, FRANCEJonathan Berger, CEO, THE KITCHEN, ISRAELGiancarlo Addario, Collaborative Research and IPR Management, BARILLA, ITALYLila Preston, Partner, GENERATION INVESTMENT MANAGEMENT, UK

11:30

Networking Lunch and Close of Summit13:15

–14:00

Networking Coffee Break11:00

Future of Food Retailing: Trends Shaping the Future of Global Food Retailing

• How are retailers looking to keep pace with the increasing demand for food e-commerce options?

• New models of food delivery and Amazon’s expansion into fresh big food e-commerce are creating further shake-ups in this sector. How are major food giants responding and what do the longer term trends look like? Is predictive grocery shopping a retail game-changer?

• As food is increasingly bought on the internet, how are online and offline worlds merging? What alliances, partnerships and consolidation are we going to see amongst the food retailer giants?

• How will technology play a role in enhancing the customer experience?

Speaker:Tony Stockil, CEO, JAVELIN GROUP, and MD, ACCENTURE STRATEGY, UK

12:15

Speakers:

Maarten Goossens, Principal, ANTERRA CAPITAL

Maarten is a Principal at Anterra Capital - a specialist food and agriculture growth capital fund backed by Rabobank. With more

than seven years of experience, Maarten began his investment career with Rabo Ventures in 2009. Prior to joining Rabo Ventures, Maarten was an Analyst in the Rabobank-Rothschild M&A joint venture in London, where he focused on transactions in food and agriculture.

Kevin Camphuis,Co-Founder, SHAKEUP FACTORY

With 20 years of experience in strategic marketing, disruptive innovation, design and management of large scale collaborative

and open innovation projects, IOT and development, digital and organizational shift on a global context in the food industry, Kevin Camphuis is now co-founder of ShakeUpFactory, the premiere global acceleration and seeding platform dedicated to FoodTech startups based in Paris.

Jonathan Berger, CEO, THE KITCHEN

Jonathan brings to The Kitchen a unique combination of experience in Cleantech, Agtech and Foodtech investments.

He also possesses vast experience in international business development, general management in the food industry and in high-tech. He holds a BSc in Industrial Engineering & Management and an MBA, both from Tel-Aviv University.

Lisa Feria, Chief Executive Officer, STRAY DOG CAPITAL

Lisa is the CEO of Stray Dog Capital, a venture capital firm focused on early stage companies with products and services that will

replace animals in the supply chain. Prior to Stray Dog Capital, Lisa spent over 15 years in general management, brand management and operations in companies such as Procter & Gamble and General Mills. Lisa has an MBA from the University of Chicago and a BS in Chemical Engineering from the Georgia Institute of Technology.

David Atkinson, Managing Partner, TATE AND LYLE VENTURES

David co-founded Circadia Ventures LLP in 2006 which independently manages Tate & Lyle Ventures on behalf of Tate &

Lyle plc. Tate & Lyle Ventures has £55m under-management, investing in early stage companies in the areas of food sciences and technology. David has also spent over 14 years in equity research specifically focusing on the food processing industry.

Lisa Dyson, CEO, KIVERDI

Lisa is a mission-driven entrepreneur with a passion for creative problem solving. Lisa worked with executives of Fortune 100

companies at the Boston Consulting Group, where she helped them to develop high-impact strategies and execution plans to expand into new markets, facilitate post-merger integrations, define international governance models, and identify millions of dollars in operational cost inefficiencies. Lisa also conducted technical research at MIT, Stanford, UC Berkeley, Princeton, Univ. of London, UCSF and the Lawrence Berkeley Labs.

Bruce Friedrich,Co-Founder, NEW CROP CAPITAL Executive Director, THE GOOD FOOD INSTITUTE

Bruce is founding trustee of New Crop Capital, which makes early stage investments in companies that are transforming

our agricultural system away from animal-based meat, dairy, and eggs. He is also Executive Director of The Good Food Institute, an NGO that promotes market-based and technological solutions to the problems of animal product consumption.

Simon Billing, Principal Sustainability Advisor, FORUM FOR THE FUTURE

Simon is a Principal Sustainability Advisor at Forum for the Future, specialising in food, ecosystems, commodities, and land use. He

currently leads on convening an ambitious global coalition, The Protein Challenge 2040, which aims to transform how we produce and consume protein to stay within environmental limits. Before joining Forum, Simon worked at pioneering Fair Trade organisation Twin Trading, linking farmers to a global network to tell their stories and build new business opportunities.

Victor Friedberg, Co-Founder & Managing Director, S2G VENTURES

Victor has been at the forefront of innovation, global development

and sustainability for over 20 years. As Co-Founder and Managing Director of S2G Ventures he has been a principal force in developing the S2G mission, culture, strategy and team. Victor looks for mission-aligned innovative companies that have a big idea, passionate founders/management, and tailwinds. He helps to capitalise and guide those companies to achieve scale and success.

Rob F. Beudeker, Vice President Innovation, Human Nutrition and Health, DSM NUTRITIONAL PRODUCTS

Rob is responsible for the innovation program for Human Nutrition

and Health at DSM. These activities are steered globally from Switzerland. He has an MSc in biology and PhD in microbiology from the University of Groningen in the Netherlands. He did a post-doc at the University of Texas at Austin in molecular biology after which he joined Gist-brocades (now DSM) R&D in 1984.

Ian Charles, Director, INSTITUTE OF FOOD RESEARCH

Ian is the Director of the Institute of Food Research and Founding Director of the new Quadram Institute on the Norwich

Research Park. He has over 30 years’ experience in academic and commercial research, including Director of the Ithree Institute in Sydney and the Wolfson Institute for Biomedical Research at University College London. He has worked in the pharmaceutical industry and has founded biotech companies (Arrow Therapeutics and Auspherix) in the area of infectious disease.

Giancarlo Addario, Collaborative Research and IPR Management, BARILLA

Giancarlo is responsible for Collaborative Research and IPR Management at Barilla R&D. His main responsibilities include:

building the scientific network worldwide with research institutes, companies and startups for collaborative projects, open innovation, crowdsourcing, technology scouting and transfer, and management of intellectual property over the entire project lifecycle. He is currently focused on connecting the company with the FoodTech and AgTech startup ecosystem, and he is also a mentor at MassChallenge and StartupBootcamp.

@foodtechinvest

Speakers:

Chris Mallet,Corporate Vice President, Research & Development,

CARGILL

Chris is a Corporate Vice President of Cargill and leads all its R&D and innovation resources. Prior to joining Cargill, Chris was the

CTO of dairy multinational Fonterra; the deputy CEO of CSIRO Australia; and had held

senior R&D roles in Unilever. He serves, and has served, on for-profit and advisory Boards in the UK, Australia, New Zealand and USA. He is a fellow of the Australian Academy of Technological Sciences and Engineering.

Claire Hughes, Head of Nutrition, MARKS & SPENCER

Claire has a MSc in Human Nutrition & Metabolism from the University of Aberdeen. She joined M&S in 2005 as Company

Nutritionist and leads the science led nutrition and health strategy for food which

includes advising on product development and reformulation strategies and leading engagement with external stakeholders including Government. Claire also has responsiblity for enabling M&S’s science led innovation agenda by identifying collaborations, partnerships and funding opportunities.

Philippe Herve, Co-Founder & Managing Partner, NEKTARUS VENTURE LAB

Philippe is the founder of Idvesto, a consultancy company for innovation management, and now co-founder of Nektarus Venture

Lab that focuses on food innovation for human health. He has been working in the agricultural sector for almost twenty years and is also currently investment advisor with Bioenterprise Corporation.

Anne Lo,Investor,HORIZONS VENTURES

Anne joined Horizons Ventures in January 2015. With a focus on science and healthcare, Anne serves as a Board Member for

several Horizons funded companies including Evolve Biosystems, MeMed and Medial EarlySign. Prior to Horizons, she was a veterinary surgeon before joining Bain & Co. She holds BSc and BVM&S degrees from the University of Edinburgh and a PhD from the University of Cambridge.

Niccolo Manzoni, Office of the Chairman, COLLER CAPITAL

Niccolo is part of the Office of the Chairman and Chief Investment Officer at Coller Capital, working on board level

matters and investment strategy. He invests across venture, public equities and real estate. In 2014, he developed a passion for Food Tech venture investing and has become one of the leading European investors in the space. Previously, he was Project Manager at Monitor Group (now Monitor Deloitte), focusing on healthcare, consumer and industrial goods.

Tim Ingmire, Food Innovation R&D Director, PEPSICO SNACKS

Tim has worked for a number of multi-national companies across a range of consumer product sectors including health drinks,

personal care, dairy and most recently convenient foods and has lived and worked in many countries of the world. For most of his career Tim has worked in an R&D environment with a close eye on existing and future trends and leading teams that can develop and deliver breakthrough innovation.

Alan Hahn,CEO,MYCOTECHNOLOGY

An entrepreneur with three successful exits, Alan has successfully co-founded several companies including Scale Computing which

he grew from inception to $100M in valuation and he has successfully grown a start-up from zero revenue to $200M per year, delivering a $1.1B return on a $40M investment. Previously, Alan was startup and exec management for Benchmark, Sequoia (x2), Kleiner Perkins, Telesoft, and Worldview funded start-ups.

Daniel van de Linden, Business Development Manager,

TNO

Daniel works at TNO, a Dutch independent contract research organization, as Business Development Manager in the field of

3D Food Printing. Together with its industrial partners TNO aims to apply fundamental knowledge to strengthen its competitive advantage. Within his role Daniel is responsible for establishing new collaborations with Industry (combining food & high-tech) that will create new disruptive businesses. He has been involved with TNO’s work in the field of 3D Food Printing from the beginning in 2011 and this has been his focus ever since.

Eran Grinoch,Co-Founder & CEO,FLYING SPARK

Eran is the Co-Founder & CEO of Flying SpArk – a high quality protein powder from fruit fly larvae for human consumption and a

healthier and sustainable alternative for animal protein. Eran is an Alumni of the 2015 MassChallenge accelerator in Boston. Flying SpArk was selected out of 2,300 startups to participate in the four month MassChallenge program.

Bernhard Van Lengerich,CEO, FOOD SYSTEMS STRATEGIES Former CSO, GENERAL MILLS Bernhard completed his PhD in Food/Biotechnology at the Technical University of Berlin, Germany. His work experience

includes Unilever Germany, RJR Nabisco, New Jersey and Buehler AG in Switzerland. In 1994 Bernhard joined General Mills, Inc. in Minneapolis and was Chief Scientific Officer and Vice President for Technology Strategy. He led the development of key enabling technologies resulting in major product innovations.

Paul Jones, Technology Liaison, MARS ADVANCED RESEARCH INSTITUTE/MARS VENTURES

Paul is currently the Technical Liaison with the Mars Ventures team, building new and funding existing ventures in the area of

Human Health and Nutrition. Paul has been with Mars for 15 years running corporate innovation and Mars Petcare research teams with world class collaborators in academia and industry.

Hugh Mowat, Head of Quality, MORRISONS SUPERMARKET

Hugh has more than 20 years experience in food and farming, the last 15 of which have been in retail. Hugh is currently Head

of Quality at Morrisons Supermarket and also sits on the Board of GLOBAL G.A.P., the world’s largest farm assurance provider. Hugh is focused on the end-to-end assurance of the supply chain from raw materials to store shelf and has a track record of introducing improvements which benefit customers.

Nick Rosa, Co-Founder & MD, CULTIVIAN SANDBOX VENTURE PARTNERS

Nick is a Managing Director of Cultivian Sandbox and Co-Founder and Managing Director of Sandbox Industries. Prior to forming

Sandbox, Nick led the buyout and served as CEO of The NutraSweet Company, the

first branded food ingredient. As a senior executive at Monsanto, he led the Nutrition and Consumer Products division, overseeing NutraSweet, the consumer Lawn and Garden Business, and Kelco food ingredients business.

Lila Preston, Partner, GENERATION INVESTMENT MANAGEMENT

Lila first joined Generation Investment Management in 2004 as a member of the public equity investment team in London.

Since 2008 she has worked on the firm’s growth equity platform, called the Climate

Solutions Fund, which invests in businesses that are generating value by enabling the transition to a low carbon economy. She covers a broad range of sectors including consumer, agriculture/food, water, biomass economy, and supply chain.

Scott Parkinson, Head of Gastro-Intestinal Health & Microbiome, NESTLE INSTITUTE OF HEALTH SCIENCES

Scott is the leader of the Gastrointestinal Health and Microbiome group at the Nestle Institute of Health Sciences in Lausanne,

Switzerland and is focused on dissecting the molecular mechanisms underlying the association of microbiome communities with gastrointestinal and metabolic disease to develop nutritional therapeutics to maintain health. Scott’s perspective has been developed from his academic training in Canada, USA, UK and Switzerland.

Ed Rogers, Co-Founder & CEO, BONUMOSE BIOCHEM

As CEO and Co-Founder, Ed is responsible for all non-scientific aspects of Bonumose Biochem. Bonumose is a U.S.-based start-up

company optimizing its novel enzymatic process for producing tagatose at 80%+ cost-savings over current standard industry processes. Tagatose is a great-tasting rare sugar without the negatives of sucrose, and with profound positive implications for diabetes, obesity, dental health, and gut health. Ed has BA and law degrees from the University of Virginia.

Abi Ramanan, CEO, IMPACTVISION

Abi is the CEO of ImpactVision. Abi spent several years implementing campaigns for a range of non-profit organisations,

before working on the global banana supply chain for the Fairtrade Foundation and developing responses to food poverty at Sustain: The alliance for better food and farming. Abi has founded two food social enterprises in London, which tackle issues ranging from unemployment to food waste and child hunger.

Eran Segal, Department of Computer Science and Applied Mathematics, WEIZMANN INSTITUTE OF SCIENCE

Eran is a Professor of Computer Science at the Weizmann Institute. His research focuses on Nutrition, Genetics, Microbiome,

and Gene Regulation and their effect on health and disease. His aim is to develop personalised nutrition and personalised medicine. Eran published over 100 publications and received several awards and he was awarded a B.Sc. in Computer Science from Tel-Aviv University and a Ph.D. in Computer Science and Genetics from Stanford University.

Marius Robles,CEO & Co-Founder, REIMAGINE FOOD

Marius is the CEO & Co-Founder of REIMAGINE FOOD, the world’s first disruptive centre committed to the future of food. It connects

startups, entrepreneurs, investors and the F&B industry with the technologies that are transforming and impacting our food system. Marius has been researching and exploring the world of food at large for over five years, especially as it relates to the future of food and the intersection and impact of new emerging technologies.

Gustav Nipe, CTO, IMPACTVISION

Gustav is the CTO of ImpactVision. Gustav worked for four years as the president of Ung Pirat, an organisation raising awareness

about the right to privacy. In 2009, he founded and was CEO of a company called HillValley, building bespoke software for RFID-readers, and in 2010, he founded and was CEO of an internet service provider in Lund, Sweden. Gustav attended Singularity University in 2015, where he co-founded ImpactVision.

Valérie Robitaille, CEO, XPERTSEA

Valérie is the CEO of XpertSea. She holds a Bachelor’s degree in marine biology and ocean studies from the Maine Maritime

Academy, USA and studied geoengineering as a PhD student at the National Institute of Scientific Research in Québec, Canada before founding XpertSea with three co-founders.

Yaakov Nahmias, Co-Founder & CTO, SUPERMEAT

Yaakov is the Co-Founder and CTO of SuperMeat, a biomedical engineer and a professor at the Hebrew University of Jerusalem.

Yaakov is also the Founding Director of the Grass Center for Bioengineering and an affiliated member of the NIH-funded BioMEMS Resource Center at Massachusetts General Hospital. He is faculty member of Harvard Medical School and winner of the prestigious National Institute of Health (NIH) Career Award.

@foodtechinvest

Phil Richardson, Head of Food Manufacturing Technology, CAMPDEN BRI

Philip is Head of the Food Manufacturing Technologies Department at Campden BRI. A Chartered Chemical Engineer he

has practical and managerial experience gained from working in the food industry and in a variety of roles at Campden BRI (Formerly CCFRA). His current responsibilities are for the team at Campden BRI supporting the food industry in product and process innovation, production support and with HACCP/QA services. These consultancy, training and research activities whilst focused in the UK are global.

Matthew Sharman, Head of Science Food Quality & Safety, FERA SCIENCE

Matthew is the Head of Science at Fera. With more than 30 years’ experience in Food Safety & Quality, Matthew is well-informed

on the industry challenges and stresses of ensuring a sustainable and nutritious food supply which meets consumer expectations on safety, quality, and is free from adulteration. He has provided training, research, consultancy and technical advice to governments, the world-wide agri-food industry and international organisations such as the European Commission and the European Food Safety Authority.

Speakers:

James Stafford, RFID Marketing Development, Retail Branding & Information Solutions, AVERY DENNISON

James has worked with Avery Dennison RBIS since 2007, leading RFID adoption within the European Market Development team.

James is responsible for ensuring that the solutions offered by Avery Dennison are fully aligned with the real needs of the retail market, in particular the move to omni-channel retailing and the growth of social networks. Since joining Avery Dennison, James has worked with retailers in Europe, USA, Far East and South Africa to identify how modern information solutions such as RFID can improve business profitability and customer service.

Matthieu Vermersch, Founder, NEW PROTEIN CAPITAL

Matthieu has over 25 years’ experience in investment management. He founded New Protein Capital in early 2014

to address the multiple challenges of the feed and food production processes. He previously worked with Everest Capital for 16+ years as Senior Managing Director and Director of Research and Banque Paribas in Hong Kong, New York, Taipei and Paris. Matthieu also has a Postgraduate degree in Corporate Finance from University Paris Dauphine and graduate degree from Sciences Po.

Tony Stockil, CEO, JAVELIN GROUP, MD, ACCENTURE STRATEGY

Tony is the founder of Javelin Group, which provides strategy consulting and digital transformation services to the world’s leading retailers and consumer brands as part of Accenture

Strategy. Javelin Group, which serves leading retailers and consumer brands across all categories in Europe, North America, the Middle East, China and Australia, was acquired by Accenture Strategy to expand its capabilities in digital retail transformation in June 2015.

Michael Sheehan, CEO, MILIS BIO

Michael found common ground between his passions for fitness and biotechnology when he suggested a protein based sweetener

to his biochemistry lecturer, Dr. Paul Young, at the end of a lecture. This brief dialogue snowballed into Milis Bio, now also targeting flavours such as umami and sour on a journey from taste-bud ticklers to tycoons of taste. Michael acts as CEO and unofficial head of hype at Milis Bio.

Roland Sieker, VP Strategy & Business Development Foods, UNILEVER

Roland has almost 25 years of international experience at Unilever in Marketing, Strategy, M&A and Organisational Change. He is

currently responsible for Strategy and Business Development for the Global Unilever

Foods business, including leadership of the sustainability agenda, M&A and new business ventures. Roland has spent most of his career in local and regional Marketing assignments across multiple product categories and countries, in Europe and Asia.

Guus Verhees, Investment Partner, SHIFT INVEST

Guus is convinced that sustainability and health impact can only be achieved if you manage to create a profitable business model.

He values unconditional commitment and a professional way of working. Guus is

founder of four venture capital funds, co-founded and sold several enterprises and has a consulting and finance background.

Dr. Bob Sutor, VP Solutions & Mathematical Sciences, IBM RESEARCH

Robert is Vice President for Solutions and Mathematical Sciences at IBM Research. In this role he drives IBM’s worldwide research

strategy and execution by starting with client requirements and then delivering cross-industry innovations through business solutions and services, software products, and direct engagements. He leads a worldwide team of over 375 researchers and software engineers in the technology areas of analytics, data science, mathematical optimization, commerce, supply chain, mobile, social media, interactive customer experience, agriculture, education, energy, and environment.

Colette Shortt, Global Regulatory Director, JOHNSON & JOHNSON

Colette is a graduate of the National University of Ireland, with post-graduate nutrition qualifications (MSc, PhD) and business

(MBA) from University of Surrey. Before joining J&J, where she is currently Regulatory Director Emerging Science & Innovation, Global Franchise Organisation, Consumer, she held positions with SmithKline Beecham Consumer Healthcare and Yakult UK. Colette has been active in the development of standards and health claim substantiation throughout her career and is a Registered Nutritionist and a Visiting Professor to Ulster University.

Kostis Tselenis,Head of Investments, QUADIA

Kostis is Head of Investments at Quadia. His focus lies in allocating private and institutional wealth through customised investment

strategies into the sustainability and impact investing areas as Head of Investments at Quadia. With approx. USD 150m invested in over 25 companies, projects and funds, the pioneer Geneva-based investment manager centres on sustainability as a pillar of risk management and economic valuation.

Erich Sieber, Partner & SVP, INVENTAGES

Erich is a partner at Inventages Venture Capital and manager of Nestlé’s strategic venture fund since 2002. He is also managing

partner at Bluefields Partners - an international business development firm. Erich is a venture capitalist and board member in start-up companies worldwide and was previously an executive at Nestlé, the World Economic Forum and the German Finance Ministry.

Peter Verstrate, Co-Founder & CEO, MOSAMEAT

Peter is the Co-Founder & CEO of MosaMeat – a company founded with Maastricht University and Mark Post that aims to

continue the research and development of the cultured meat process, make the product competitive and consequently spread the technology. He also is a consultant and food scientist with over 25 years of working experience in the food industry, including holding a Masters degree in food technology from Wageningen University, Netherlands.

Malte Stampe, CEO, PROLUPIN

Malte is the CEO of Prolupin GmbH Germany. His work experience includes Kraft Foods Germany, Royal Wessanen Netherlands and

some privately owned branded SMEs. In 2015 Malte joined Prolupin in Mecklenburg- West Pomerania. He led the development and implementation of a branded B2B and B2C portfolio, using key-enabling technologies resulting in major product innovations. Prolupin is a producer of high quality, lupine based plant proteins and is creating value in the complete supply-chain.

futurefoodtechsf.comFor information on presenting and exhibiting at the summit please contact Stephan Groves

T. + 44 1273 789912 E. stephan.groves@rethinkevents.com

Join us in San Francisco, the global hotspot for VC investment and home to ground-breaking innovation at the intersection of food, biotech and software.

SAVE THE DATE

Rethink summits are created by experts in sustainable energy, food and water to address the issues most crucial to investors and developers in these sectors. Through our global network of industry advisors, we produce highly-focused, topical summits which gather all the right people together in one room to share ideas, find solutions and identify new business opportunities. For more information about Rethink, visit www.rethinkevents.com

THE FUTURE FOOD-TECH SERIES IS PRODUCED BY:

San Francisco, March 29-30, 2017

Fabrice Gascons Viladomat, CEO, EDERNA

Fabrice is a French entrepreneur. He graduated from Paris Institute of Food Technology (AgroParisTech) where he received a PhD for

his research on the recovery of aroma compounds from the food industry wastewaters using membrane extraction technologies. In 2007, he co-founded Ederna, a company dedicated to the development of the evapEOs process for the food industries. He is the current CEO of the company and splits his time between Europe and North America to promote this breakthrough technology.

Ian Wright, Director General, FOOD & DRINK FEDERATION

Ian is the Director-General of the Food & Drink Federation. Before joining FDF in Spring 2015, he spent 14 years responsible

for the management of Diageo’s reputation as it became one of the world’s most trusted and respected companies. Ian is an investor/advisor to a number of start-up businesses including The Work Crowd and a trustee of both The WAVE Trust and Children on the Edge.

Fabio Ziemssen, Head of Food Innovation and Food-Tech, METRO GROUP

Fabio is the Head of Food Innovation and FoodTech at METRO Group and is responsible for concepts in the digital environment of

food and food innovation. As a blogger for the e-Food Blogs, he organised meetings throughout Germany for the Food Startups scene (German Food Startup Meetups, Next Generation Food Think Tank). He also developed the local startup scene in Düsseldorf as a board member of the StartupDorf e.V. initiative.

Rob Wotring, Founder & CSO,GREENTEASPOON

Rob founded Greenteaspoon, the maker of Goodgut, in 2012 determined to help people like himself – long-term sufferers of

digestive illness – to find safe reliable solutions to their distress through the prebiotic effect of polyphenols. In addition to Greenteaspoon, Rob founded the Latin American Clinical Research Sites S.A., which offered support to pharmaceutical companies looking to conduct clinical trials in Central America and Mexico from 2004-2008. 

Bonumose Biochem uses the natural power of enzymes to develop and produce healthy, rare, naturally-occurring molecules in commercial-scale quantities that would not be cost-effective or sustainable without our proprietary processes. Its products include healthy ingredients for foods and beverages, ingredients for animal feeds, as well as pharmaceuticals.

Bonumose Biochem

ImpactVision’s software provides information about the quality and characteristics of different foods. Hyperspectral imaging combines the power of digital imaging with a chemical technique allowing access to information far beyond visible light. The simultaneous spatial and spectral information extraction is non-invasive. This new information will increase quality control in food processing, reduce waste, improve yield and decision-making and deliver higher quality products to consumers.

ImpactVision

Greenteaspoon is the maker of Goodgut, a first-in-class line of polyphenol-based prebiotic supplements. Goodgut products fortify the protective lining throughout the digestive tract and nourish the good bacteria that defends it to quickly alleviate digestive distress and support the 70% of the immune system that resides in the gut. Goodgut is the only commercially available supplement that harnesses the prebiotic potential of polyphenols, and has been clinically proven to work faster than competitive products.

Greenteaspoon

Flying SpArk is a food technology company, which is developing a superior protein out of fruit fly larvae; finding new ways of incorporating larvae protein into food products. Food manufacturers will have the advantage of enriching their products with insect protein. Flying SpArk develops and promotes the latest most advanced insect protein for human consumption on an industrial scale, pursuing unique insect based food products.

Flying SpArk

Kiverdi is revolutionising the way we make protein. Through a process similar to brewing beer, Kiverdi makes a nutritious protein directly from CO2 that has 50% greater protein content than soybean meal, contains all the essential amino acids, and has an amino acid profile similar to an animal protein. Their disruptive protein production process will require 2000x less water and up to 10,000x less land for protein production than the equivalent from soybean cultivation.

Kiverdi

Ederna has developed a proprietary cold concentration technology called evapEOs® which allows production of high quality food and beverages using natural ingredients. Unlike competing technologies, evapEOs fully preserves the sensory profile and nutritional benefits of the product with energy costs reduced by up to 95%. evapEOs allows you to cut down production costs (less energy expenditures/higher production yields) and to develop new high quality products while improving the image to the public because of its low environmental footprint.

Ederna

Milis Bio are an Irish protein bio-engineering company that believes our relationship with flavour doesn’t have to be bitter-sweet. Milis Bio are developing protein-based food additives, without the drawback of traditional or contemporary additives.

Milis Bio

Technology Showcase Presenters:

XpertSea develops technological products for the aquaculture industry, the fastest growing food source in the world. Its first product, the XperCount, is a portable device capable of counting and sizing millions of live aquatic organisms in seconds. The XperCount syncs with a cloud-based customer portal that stores its measurements to allow intelligent resource management and analysis.

XpertSea

MosaMeat is helping accelerate the transition from traditional farming to cellular farming. Using tissue engineering technology, it will develop a true alternative for meat. There is much need for such an alternative, as meat production today plays a major role in, amongst others, climate change, pollution, and the reduction of biodiversity.

MosaMeat

MycoTechnology has developed a food processing platform leveraging gourmet fungi to transform foods and beverages to improve taste, reduce the need for masking agents like sugar and solve some of the biggest challenges in the food industry. The company has commercialised its first product, ClearTaste that is added to bitter foods and beverages in parts per million to reduce the need for sugar in foods by 50% or more.

MycoTechnology

Prolupin is a producer of high quality, lupine based plant proteins. They are creating value in the complete supply-chain, from the farmer to the consumer, through their patented extraction process and their own B2C food portfolio and B2B business partners. In contrary to other plant based proteins, Prolupin’s lupine protein-isolate - awarded by The Federal Presidents Award for Innovation and Technology 2014 - enables a sensory neutral product profile, unmatched by any other plant protein based food/beverage offer.

Prolupin

SuperMeat is an Israeli Biotechnology startup that develops machines to organically grow chicken meat using cutting-edge regenerative technologies. The company was founded to address the technological and ecological challenges in feeding a growing global population. SuperMeat is an ideologically and scientifically driven effort to create a humane, animal-free solution to nutritional security, which will drastically reduce carbon emissions and increase food safety worldwide.

SuperMeat

Technology Showcase Presenter and Exhibitor:

Exhibitors:

@foodtechinvest

Please join us to continue the Future Food-Tech debate in 2017