Conference
Programme

28 - 29 November, 2023

Fi Conference Theatre, Hall 4.0

The Fi Europe Conference Programme

28 - 29 November, 2023

Fi Conference Theatre, Hall 4.0

The 2-day Fi Conference will offer a programme focused on tackling current challenges and identifying immediate opportunities for R&D and product development professionals in the F&B industry.

Through a mix of keynote presentations, panel discussions and company case studies the conference will provide in-depth insights into current trends and examples of applications of the latest research.

Four main focus themes:

Plant-based

Health and wellbeing

Reformulation and ingredient innovations

Alternative ingredients
and proteins

Read interviews with summit and conference speakers HERE

Fi Conference Theatre, Hall 4.0

28 November 2023 | Day 1

Time	Session Title	Speaker(s)	Theme(s)
10:30 - 11:00	Expert session Plant based meat alternatives: Back to the drawing board	Cyrille Filott, Global Analyst, Rabobank	Plant-based
11:00 - 11:30	Company case study Shift left, leap forward: Unlocking innovation transformation through digital insight	Wes Frierson, Vice President, Digital Solutions, FoodChain ID	Reformulation and ingredient innovations
11:30 - 12:15	Panel discussion Designer fats: Enabling sensory exploration and invention Underwriting Partner: KERRY Underwriting Partner: FoodChain ID	Dr Anastasia Kriveruchko, Co-founder & CEO, Melt & Marble Dimitri Zogg, Co-founder/CTO, Cultivated Biosciences Ciara Cronin-Albert, Head of Business Development, Hoxton Farms Moderator: Niamh Michail, Head of Publishing, Fi Europe	Reformulation and ingredient innovations, Alternative ingredients and proteins, Plant-based
12:15 - 12:45	Expert session A cost-efficient and environmentally sustainable method to produce high quality protein ingredients	Emilia Nordlund, Research Manager, VTT	Alternative ingredients and proteins, Reformulation and ingredient innovations, Plant-based
12:45 - 13:15	Company case study Clean label = Clear label?	Pieter Paul Lamers, VP Innovation, KERRY	Health and wellbeing, Reformulation and ingredient innovations
13:15 - 13:45	Expert session The future of ingredients: An alternative protein deep dive	Ruben Smouter, Alternative Protein Consultant, Bright Green Partners	Alternative ingredients and proteins
13:45 - 14:15	Lunch bites and networking break
14:15 - 15:00	Panel discussion Can fungi change the world?	Isabella Iglesias Musachio, Founder & CEO, Bosque Foods Anne-Catherine Hutz, Co-founder, VP of Product, Mushlabs Emilia Nordlund, Research Manager, VTT Moderator: Niamh Michail, Head of Publishing, Fi Europe	Alternative ingredients and proteins, Plant-based
15:00 - 15:30	Expert session Health effects of sugar reduction strategies through dietary clinical trials	Diederik Esser, PhD, Senior Scientist, Wageningen University and Research	Health and wellbeing, Reformulation and ingredient innovations
15:30 - 16:00	Expert session Gut health: Exploring ingredients for the microbiota-gut-brain axis	Dr Miguel Toribio-Mateas, Independent R&D Consultant, MiguelMateas Consulting	Health and wellbeing
16:00 - 16:30	Expert session Unlocking flavour: How knowledge graphs are transforming NPD	Bernard Lahousse, Chief Innovation Officer, Food Pairing	Reformulation and ingredient innovations
16:30 - 17:00	Expert session Techniques, tools and technologies to improve plant-based meat and fish analogues	Dr Els de Hoog, Senior Project Manager, Flavour and Texture, NIZO Food Research	Plant-based, Reformulation and ingredient innovations

Fi Conference Theatre, Hall 4.0

29 November 2023 | Day 2

Time	Session Title	Speaker(s)	Theme
10:30 - 11:00	Expert session Trends and innovations in omega 3 fortified food	Rick Miller, Associate Director, Specialised Nutrition, Mintel	Health and wellbeing
11:00 - 11:30	Company case study Sustaining the world's appetite: The role of cellular agriculture in modern food systems	Katharina Burdorf, Team Lead, Product Management, Hydrosol GmbH & Co. KG	Alternative ingredients and proteins
11:30 - 12:15	Panel discussion Novel foods: What’s cooking at EFSA and are consumers ready? Underwriting Partner: Hydrosol GmbH & Co. KG	Christiaan Kalk, Senior Consultant, Isbi Dr Raphaelle O'Connor, Founder, inewtrition Moderator: Kinga Swiderska, Head of Content, Fi Europe	Alternative ingredients and proteins
12:15 - 12:45	Expert session Innovations, challenges and debate in sugar reduction and replacements	Aarthi Janakiraman, Research Director, TechVision, Frost & Sullivan	Reformulation and ingredient innovations
12:45 - 13:15	Expert session Traditional vs innovative ingredients in functional foods	Sophie Medlin, Consultant Dietician, City Dieticians	Reformulation and ingredient innovations, Health and wellbeing
13:15 - 13:45	Expert session Edible microorganisms: The potential behind microbial biomass	Herwig Bachmann, PhD, Expertise Group Leader Fermentation, NIZO Food Research	Alternative ingredients and proteins
13:45 - 14:15	Lunch bites and networking break
14:15 - 14:45	Expert session New trends in the evolution of the plant-based market	Kalina Doykova, Senior Research Analyst, Euromonitor International	Plant-based
14:45 - 15:15	Expert session Food as medicine: The rise of functional ingredients across the supermarket	Brandon Casteel, VP of Partnerships, SPINS	Health and wellbeing
15:15 - 16:00	Panel discussion On-the-go nutrition - from consumer insights to regulatory challenges	Sophie Medlin, Consultant Dietician, City Dieticians Dr Elizabeth Thundow, Consulting Vice President, Kline Brandon Casteel, Vice President of Partnerships, SPINS Moderator: Natalia Franca Rocha, Senior Content Producer, Fi Euope	Health and wellbeing, Reformulation and ingredient innovations,
16:00 - 16:30	Expert session Dairy and plant-based beverages: The importance of nutrient quantity and quality	Dr Marjolijn Bragt, Programme Manager, Nutrition for Optimal Health, Wageningen University and Research	Plant-based, Health and wellbeing