Full program for the Future of Nutrition Summit, 26 November 2018 and the Hi Conference, 27-28 November in Frankfurt,Germany.

1. FUTURE OF NUTRITION SUMMIT
PRE-EVENT MONDAY 26 NOVEMBER 2018
SOFITEL FRANKFURT OPERA
PLENARY SESSIONS 09:00 - 12:45
A snapshot of the food and nutrition industry in 5+ years’ time
08:15
09:00
09:10
09:35
10:05
10:30
10:55
11:25
11:50
12:10
12:30
12:45
Registration and refreshments
Welcome address - Angelique Cachia, Head of Content, Fi Global Followed by:
Moderator: Heather Granato, Vice President - Content, Health & Nutrition Network
Title: A snapshot from the future: what happened to the trends of today?
Speaker: Julian Mellentin, Director, New Nutrition Business
Case studies: Securing a sustainable future:
• Case study 1: Lab grown meat
Aleph Farms: Sustainable meat-eating for the future, Didier Toubia, Co-Founder & CEO, Aleph Farms
• Case study 2: Edible packaging
The edibles: Customization and sustainability, Divya Mohan, Co-Founder, the edibles
Title: Anticipating future retail through personalised nutrition from a digital perspective
Speaker: Ignace de Nollin, Business Manager, SmartWithFood
Title: Digital health and its impact on the nutrition category in consumer health
Speaker: Dr. Volker Spitzer, Global Principal, Consumer Health R&D - Consulting Services, IQVIA
Refreshments and networking
Title: Artificial intelligence has moved from science fiction to reality.
A new AI based technology could accurately predict future flavour preferences among consumers
Speaker: Jason Cohen, Founder & CEO, Gastrograph
Focus on open innovation: Harnessing the power of open innovation.
Open innovation encourages companies to look externally for sources of innovation as a way of improving
products and reducing time to market, rather than relying on in-house R&D expertise. These external sources
can include academia, startups or other industry players. This business model is changing the face of innova-
tion within the F&B industry.
Moderator: Dr. Volker Spitzer, Global Principal, Consumer Health R&D - Consulting Services, IQVIA
Introduction from moderator: Open innovation as a new business driver in the consumer health
and nutrition industry
Interview: Open innovation within Bayer
Interviewee: Adrian Percy, Head of Research & Development, Bayer Crop Sience
Mini workshop: Identifying the benefits and challenges of implementing an open innovation strategy
Lunch and networking
CASESTUDIES
Please note that this programme’s topics and
speakers are subject to change
at the discretion of the organisers.
FOCUSSESSION
Check out our early bird
discounts here

2. FUTURE OF NUTRITION SUMMIT
PRE-EVENT MONDAY 26 NOVEMBER 2018
SOFITEL FRANKFURT OPERA
13:45
13:50
14:20
14:50
15:20
15:50
16:20
16:45
17:15
13:45
14:15
14:45
15:20
15:50
16:20
17:00
17:25
Personalised nutrition for the
future consumer
The future of sports nutrition
by ESSNA
Title: Exploring the potential for personalised nutrition
Speaker: Nard Clabbers, Senior Business Developer
Personalised Nutrition and Health, TNO
Title: Personalising gut health
Speaker: Prof Christian Sina, Director, Institute of
Nutritional Medicine - Campus Lübeck
Debate: Personalised nutrition: established category,
or emerging science?
Panellists: Adrian Hodgson, Spoon Guru
Prof Hannelore Daniel, Technical University
of Munich
Refreshments and networking
Title: Crossing boundaries: learning from other
industries to develop personalised solutions
Speaker: Mariette Abrahams, Director, Mariette
Abrahams Consulting
Panel discussion: Privacy vs customized targeting:
how to deliver a personalised service with enhanced
data protection
Panellists: Marco Iotti, MIXFIT
Nard Clabbers, TNO
Ignace de Nollin, SmartWithFood
Prof Christian Sina, Director, Institute of
Nutritional Medicine - Campus Lübeck
Title: Mapping the evolving relationship between
industry and consumers
Speaker: Jeff Hilton, Partner & Co-Founder, BrandHive
Closing address
Title: Introduction from Chair
Speaker: Luca Bucchin, Vice-Chair, ESSNA
Title: Insects in Sports Nutrition – Biblical Plague
or Modern Superfood?
Speaker: Dr Christopher Zeppenfeld, Swarm Protein
Title: Sports nutrition and the general population -
I now pronounce you husband and wife
Speaker: Dr Dan Reardon, CEO, Fitness Genes
Title: Probiotics, Health and Sports Performance
Speaker: Mark Gilbert, Vice-Chair, ESSNA
Refreshments and networking
Title: The Future of Sports Nutrition: mind, body and
holistic health
Speaker: Joe Welstead, Co-Founder, Motion Nutrition
Title: But speed of legislation could limit innovation –
here’s what businesses need to know
Speaker: Claudia Mucciardi, Vice Chair , ESSNA
Q&A
Closing address
17:30 NETWORKING DRINKS
Please note that this programme’s topics and
speakers are subject to change
at the discretion of the organisers.
AFTERNOON SESSIONS 13:45 - 17:30
A snapshot of the food and nutrition industry in 5+ years’ time
Check out our early bird
discounts here
Session Moderator: Mariette Abrahams, Director, Mariette
Abrahams Consulting

3. Hi CONFERENCE
DAY 1 TUESDAY 27 NOVEMBER 2018
MESSE FRANKFURT, GERMANY
Tackling current challenges and identifying immediate opportunities for the F&B industry
PLENARY SESSIONS 10:30 - 16:50
10:30
10:55
11:25
11:45
12:15
12:20
13:15
13:40
14:05
14:30
15:00
15:05
15:30
15:55
16:20
16:50
Title: The evolution of the protein trend
Speaker: Emma Schofield, Global Food Science Analyst, Mintel
Title: Protein sourcing 101
Plant-based: Verena Wiederkehr, Head of Food Industry & Retail International, ProVeg International
Microorganism-based: Wim de Laat, Owner, BioscienZ
Insect-based: Dr Daniel Mohr, CEO, Plumento Foods
Title: Bleeding plants: the trend for meat-like plant proteins
Speaker: Niccolo Manzoni, Founder, Five Seasons Ventures
Company case study by Rousselot: The protein challenge: how gelatin and collagen can help build the future
Speakers: Dr. Jeff Daelman, Product & Business Development Manager, Rousselot
Dr. Sara de Pelsmaeker, Product & Business Development Manager, Rousselot
INTERACTIVE POLL
Test your knowledge, share your opinions and discover what your industry peers think about the latest industry trends
with a quick, live poll.
Refreshment Break
Title: What do consumers really want?
Speaker: Amishi Takalkar, CEO, NAILBITER
Title: Developing products with naturally functional ingredients
Speaker: Grégory Duborg, CEO, Nutrikeo
Title: Making calories count
Speaker: Dr Ewa Kania, Analyst - Food and Nutrition, Euromonitor International
Company case study
Speaker: TBC
INTERACTIVE POLL
Test your knowledge, share your opinions and discover what your industry peers think about the latest industry trends
with a quick, live poll.
Afternoon refreshment break
Title: Changes to the novel food regulations: one year on
Speaker: Nicoleta Pasecinic, Regulatory Affairs Associate, Pen & Tec
Title: Experience is king: creating products for the social media generation
Speaker: Edward Bergen, Global Food and Drink Analyst, Mintel
Title: Keynote presentation: Influencing consumers and predicting trends
Speaker: Ella Mills, Founder and Creative Director, Deliciously Ella
Matthew Mills, CEO of Deliciously Ella
End of conference Day 1
The Hi Conference focuses on four key themes which are marked under each presentation:
Focus on Functional Personalising Nutrition Clean, Natural & Transparent Reduce, Remove & Reformulate
Please note that this programme’s topics and
speakers are subject to change
at the discretion of the organisers.

4. Hi CONFERENCE
DAY 2 WEDNESDAY 28 NOVEMBER 2018
MESSE FRANKFURT, GERMANY
Tackling current challenges and identifying immediate opportunities for the F&B industry
PLENARY SESSIONS 10:30 - 17:15
10:30
11:15
11:45
12:30
12:35
13:30
14:00
14:25
15:00
15:25
15:30
15:55
16:20
16:45
17:15
Moderator: Ewa Hudson, Head of Market Insights, Lumina Intelligence
Case studies: Commercialising the personalised nutrition trend
Case study 1: Innovation in sports and nutrition
Speaker: Jeroen Wouters, Innovation Manager of Sports & Nutrition, Sports Centre Papendal and
Director International, Food Valley NL
Case study 2: Medicine use and opportunities for personalised nutrition
Speaker: Mike Wakeman, Director, Lifespan Essential
Company case study by BASF: The new generation of immune-active peptides for sports recovery
Speaker: Dr. Dietrich Rein, Global Scientific Marketing Human Nutrition, BASF
Title: Tracking new product development for different life stage
Human Milk Oligosaccharides: Our first functional food, Jo Garvey, Independent Consultant, Paediatric Nutrition
Healthy ageing: Diet, cognitive decline and dementia: what is the evidence for ‘brain food’?, Ayela Spiro, Nutrition
Science Manager, British Nutrition Foundation
INTERACTIVE POLL
Test your knowledge, share your opinions and discover what your industry peers think about the latest industry trends
with a quick, live poll.
Refreshment Break
Company case study by Kerry: Making healthier choices simple: targeting consumer lifestyles
Speaker: Kelly Blaszczak, Strategic Marketing Director, Kerry
Title: Free from yet full of: reducing salt and sugar through
Speaker: Herwig Bachmann, Group Leader of Fermentation, NIZO
Panel discussion: Is there an easier way to get scientifically-proven health claims?
Panellists: Christiaan Kalk, Founder, Life Science-Based Innovations (LSBI)
Alwine Kardinaal, Work Group Leader -Gut Health & Immunity, NIZO
Dr Hannah Lester, Scientific Director, Pen & Tec
Title: Applying the latest research into gut health
Speaker: Kara Landau, Founder & Head Dietician, Uplift Food
INTERACTIVE POLL
Test your knowledge, share your opinions and discover what your industry peers think about the latest industry trends
with a quick, live poll.
Afternoon refreshment break
Title: The digital nose: using digital olfaction to develop new products
Speaker: Tristan Rousselle, Founder and Deputy CEO, Aryballe
Title: Old meets new: harmonizing traditional knowledge with science
Speaker: Ranjan Sinha, Co-Founder & CEO, 3TandAI
Title: State of the industry: What’s Hot? What’s Not? What’s Next?
Panellists: Kara Landau, Founder & Head Dietician, Uplift Food
Christiaan Kalk, Founder, Life Science-Based Innovations (LSBI)
Ranjan Sinha, Co-Founder & CEO, 3TandAI
End of conference Day 2
The Hi Conference focuses on four key themes which are marked under each presentation:
Focus on Functional Personalising Nutrition Clean, Natural & Transparent Reduce, Remove & Reformulate
Please note that this programme’s topics and speakers are subject to change at the dis-
cretion of the organisers.
Media Policy for Attendees: By attending Fi Global events, you grant permission
to be photographed or videotaped by Fi Global or its official photographer and/
or videographer during the event. By participating in this event, you grant Fi Glob-
al the right to use any image, photograph, voice recordings, or likeness, without
limitation, in its promotional materials and publicity efforts without compensation.
All media become the property of Fi Global.
Check out our
early bird discounts here
CASESTUDIES