Fi Europe 2024 Conference Programme

Conference Programme

19-20 November, 2024

Fi Conference Theatre, Hall 4.2

Fi Europe 2024 Conference ProgrammeContents

We look forward to welcoming you to Fi Europe

2024!

Conference Programme

19-20 November 2024

Fi Conference Theatre, Hall 4.2

Read interviews with summit and conference speakers HERE.

See agenda on next page

Four main focus themes:

Health and wellbeing
Plant-based &
alternative proteins
Reformulation
Tech-led ingredient
innovations
& solutions

The 2-day Fi Conference will offer a programme focussed 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.

Gold sponsors

Platinum sponsors

Conference Programme - Day 1

19 November 2024

Time	Session Title	Speaker(s)	Theme(s)
10:30 - 10:50	Expert session NPD tactics to improve consumer perceptions of ultra-processed foods	Emma Schofield, Associate Director - Global Food Science, Mintel	Reformulation
10:50 - 11:20	Company case study by OMYA Development of predictive tools for ingredient replacement: An example of caking and flow properties of food powders	Dr Renata Negrini, Technical Service Manager Food, Omya	Tech-led ingredient innovations & solutions
11:20 - 11:40	Expert session Optimising plant-based products and why raw material matters	Dr Lisa Zychowski, Head of Formulations and Strategic Procurement, Planted Foods AG	Plant-based & Alternative Proteins
11:40 - 12:10	Company case study by California Walnut Commission Revolutionising the plant-based market with walnuts	Robert Verloop, CEO, California Walnut Commission Stefan Wagemans, R&D Manager, Bösch Boden Spies Import Gmbh	Plant-based & Alternative Proteins
12:10 - 12:30	Expert session Revolutionising end to end innovation with AI	Giulia Braghieri, Senior Director of Global B2B Business Development, NotCo	Tech-led ingredient innovations & solutions
12:30 - 13:00	Expert session Session to be confirmed	Speaker(s) to be confirmed	Tech-led ingredient innovations & solutions
13:00 - 13:30	Panel discussion Plant-based 3.0: De-junking and diversifying the next wave of plant-first foods	Moderator: Tessa Wiles, Content Editor, Fi Europe Kathryn Peters, Head of Industry Relations, SPINS Dr Lisa Zychowski CH, Head of Formulations and Strategic Procurement, Planted Foods Elizabeth Thundow, Vice President, Kline + Company	Plant-based & Alternative Proteins
13:30 - 14:00	Company case study by Syensqo Unlocking natural preservation with rosemary: A deep dive into oil shelf life extension	Zakari Abbas, Technical Director, Syensqo	Reformulation
14:00 - 14:20	Expert session Innovating beverages: Unleashing the potential of functional drinks	Raphaëlle O'Connor, Founder and Director, inewtrition	Health & Wellbeing
14:20 - 14:50	Company case study by Kerry Retaining essential flavour properties and replicating salty impact, body, and linger when reducing sodium in processed foods.	Hugo Leclercq, Global Portfolio Director for salt reduction, Kerry	Reformulation
14:50 - 15:20	Panel discussion underwritten by Kerry Back to basics: Rediscovering untapped star ingredients	Moderator: Kirstin Knight, Senior Content Editor, Fi Europe Samantha Garwin, Director of Market Development, GreenWave Nicolas Carbonnelle, Partner, Bird & Bird LLC Dr Raphaëlle O'Connor, Founder and Director, inewtrition	Reformulation
15:20 - 15:40	Expert session Unlocking the future of food with precision fermentation	Sanne Wielders, Food Ingredients and Sustainability Specialist, RaboResearch	Health & Wellbeing
15:40 - 16:00	Expert session AI in food: Mapping opportunities for product development	Dr Harini Venkataraman, Associate Research Director, Lux Research Clinic	Tech-led ingredient innovations & solutions

Platinum sponsors

Gold sponsors

Fi Conference Theatre, Hall 4.2

Conference Programme - Day 2

20 November 2024

Time	Session Title	Speaker(s)	Theme(s)
10:30 - 10:50	Expert session The plant-based evolution: Innovation and sustainability	Javier Muñoz, Senior Research Analyst, Euromonitor International	Plant-based and Alternative Proteins
10:50 - 11:20	Company case study by Novonesis Novel health claims and consumer trends in functional foods	Julie Due Brødreskift, Head of Business Unit, Functional Foods, Novonesis Kristine Weirum, Head of Functional Foods Applied R&D, Novonesis	Health & Wellbeing
11:20 - 11:40	Expert session Focus areas for healthy food and drink NPD	Emma Schofield, Associate Director - Global Food Science, Mintel	Health & Wellbeing
11:40 - 12:10	Expert session Session to be confirmed	Speaker(s) to be confirmed	Reformulation
12:10 - 12:30	Expert session Transforming food: Innovative applications of 3D imaging technologies	James Spinks, Technical Specialist - 3D Imaging & Metrology, RSSL	Reformulation
12:30 - 13:00	Company case study by BotaBio Biomanufacturing empowering the food and nutrition industr	Cheryl Cui, PHD, CEO, Bota Biosciences	Tech-led ingredient innovations & solutions
13:00 - 13:30	Panel discussion underwritten by Novonesis More than a gut feeling: The latest in metabolic health	Moderator: Kirstin Knight, Senior Content Editor, Fi Europe Nard Clabbers, Founder, NCNC Nutrition Consultancy Dr Susan Kleiner, Owner, High Performance Nutrition, LLC Elizabeth Thundow, Vice President, Kline + Company Dr Marjolijn Bragt, Programme Manager Nutrition for Optimal Health, Wageningen Food and Biobased Research	Health & Wellbeing
13:30 - 14:00	Company case study by ADM Solutions to support consumers using Anti-Obesity Medications (AOMs)	Divya Mohan, Director of Global Food & Beverage Creation, Design, and Development, Health & Wellness, ADM	Health & Wellbeing
14:00 - 14:20	Expert session Perfecting solutions in the protein transition: From scaling up to precision fermentation	Dr Emma Teuling, Project Manager Protein Functionality, NIZO food research	Plant-based & Alternative Proteins
14:20 - 14:50	Company case study by Angel Yeast Europe Microbial proteins assist in the transformation and sustainability of the food system	Dr Weizhe Sun, Product Manager, Angel Yeast Europe	Plant-based & Alternative Proteins
14:50 - 15:20	Panel discussion Future food: Harnessing tech for end-to-end innovation	Moderator: Rik Moors, Content Editor, Fi Europe Giulia Braghieri, Senior Director of Global B2B Business Development, NotCo Kathryn Peters, Head of Industry Relations, SPINS	Tech-led ingredient innovations & solutions
15:20 - 15:40	Expert session Scientific developments for exceeding consumer expectations in texture & flavour of meat analogues	Ariette Matser, Senior Scientist sustainable food processing, Wageningen University & Research, Wageningen Food & Biobased Research	Plant-based & Alternative Proteins
15:40 - 16:00	Expert session Emerging trends in microbiome research: Analysing human intervention studies on prebiotics, probiotics, synbiotics, and postbiotics	Sandra Einerhand, Nutrition Science Consultant, Einerhand Science & Innovation	Health & Wellbeing

Gold sponsors

Platinum sponsors