3rd International Food Innovation Conference
21 June 2023
Speakers
Pierre Chandon
Professor for Marketing-Innovation and Creativity
Institut Européen d'Administration des Affaires (INSEAD)
France
Website
Pierre Chandon is the L'Oréal Chaired Professor of Marketing, Innovation and Creativity at INSEAD in France, and the Director of the INSEAD-Sorbonne University Behavioural Lab. His research has been the subject of media coverage worldwide by, among many others, “The Economist” and “The Wall Street Journal”. Chandon studies new marketing solutions to better align business growth with consumer health.
Dr. Uma Naidoo is a Harvard trained nutritional psychiatrist, professional chef, and nutritional biologist & author of the bestseller: “This is Your Brain on Food.”
She founded and directs the first and only hospital-based Nutritional Psychiatry Service
in the USA. Naidoo is the Director of Nutritional and Metabolic Psychiatry at Massachusetts
General Hospital and Director of Nutritional Psychiatry at the MGH Academy while serving on the faculty at Harvard Medical School.
Keulian has been at Ingka Centres (IKEA) since 2020 as the F&B Leader, helping support and bring to life food and beverage projects across the portfolio. He currently leadsIngka Centres’ own food hall concept, Saluhall, which will be mostly plant-based and be located at smaller city centre sites rather than larger IKEA-style stores. Keulian is a member of the advisory board of ‘Happetite’, the international forum for restaurant chains.
Graduated at Design Academy Eindhoven, Marije has been pioneering as one of the first designers working with food since 1999. Vogelzang’s work is focused on the human experience of food and has been published and exhibited worldwide. She is the author of, among others, "Eat Love" and "Lick it: Challenge the way you experience food".
As the global strategist for Consumer Foods, Packaging & Logistics, Filott is responsible for setting and executing the research agenda for the these franchises within Rabobank. Together with his team, he publishes research for the food and agribusiness companies worldwide. Next to that, Filott is the host of the “Consumer Foods-to-Go” podcast series.
Bermingham holds a B.Sc. in Human Nutrition and a Ph.D. in Nutrition and Metabolomics research from University College Dublin, Ireland. ZOE is a personalized nutrition program from the world's largest ongoing nutrition-science study. It combines microbiome analysis, blood testing, food logging, and continuous blood sugar monitoring. This provides a complete metabolic analysis that can be conducted remotely from home.
She is the brains behind the "Pixie Nutrition" social media accounts, which aim to encourage a healthy relationship with food and debunk nutrition misinformation online. Turner has been featured as a nutrition expert on the BBC and Channel 5, and in publications such as the "Evening Standard", the "Telegraph" and more.
Wiederkehr is a renowned thought leader in the plant-based industry. Before joining Billa, she held international leadership positions at ProVeg and Beyond Meat Europe.
Langholz is an agricultural economist and supply chain management specialist with close to 20 years of experience in the implementation of national and international projects in the area agri-business and food industry. Currently, he explores and develops the business of Alternative Proteins (Insects, Plant-Based and Cultured Meat) for the Swiss meat processor Micarna.
Judith Wemmer
Executive Board Member, Product Development, Regulatory, IP
Planted Foods
Switzerland
Website
Wemmer received her doctorate in food process engineering from ETH Zurich. She is also an expert in clean-label product design and has filed several patent applications as part of her doctoral thesis. At Planted, Wemmer is responsible for product development, regulatory and IP. The company is now the fastest-growing start-up in the field of alternative proteins in Europe.
Christine Schäfer
Researcher and speaker
Gottlieb Duttweiler Institute
Switzerland
Christine Schäfer is a researcher and speaker at the GDI Gottlieb Duttweiler Institute and analyses social, economic and technological transformations with a focus on food, consumption and retail.
Food Tech start-ups
Anat Natan
CEO und Mitgründerin, Anina
Israel
Website
Food tech start-up Anina is using upcycled vegetables to create healthy plant-based meal pods. The meals can be cooked on the stovetop or microwave in a matter of minutes. Each pod contains two cups of vegetables – nearly half the recommended daily intake. Natan has over 20 years of experience in marketing and management positions in leading companies, mainly in leading CPG corporations such as Nestle.
Alon Wallach
Mitgründer und CEO, Agwa
Israel
Website
Agwa has developed a vegetable-growing home appliance called AgwaGarden. The vertical farms’s AI driven cloud monitors and remotely controls every aspect that’s relevant to growing vegetables, herbs, fruits, and bulbs. Wallach is an experienced agronomist with 17 years in plant science R&D and as Head Grower at Hishtil.
Tsipi Shoham
Mitgründerin und CEO, GreenOnyx
Israel
Website
GreenOnyx develops fresh greens, belonging to the Water Lentil family of leafy greens, which are the smallest, fastest-growing vegetables on earth. The "green-caviar" combines the nutritional virtues of dark leafy greens, like kale, and spinach. The company has developed a Vertical Farm to ensure the supply and delivery of the leafy vegetables all year round in urban regions. Shoham has more than 20 years of medical research, specializing in cellular biology and cancer research. She has a PhD from The Weizmann Institute, and a Post Doctorate from Stanford, CA.
Moderator
Florian Inhauser
Journalist and moderator
Switzerland
Journalist and moderator. Florian Inhauser presents the main newscast at Swiss Broadcasting Corporation, SRF and he is also the anchor of the foreign news magazine «#SRFglobal». With a master in history and anglistics he speaks English fluently. He has also an excellent reputation as an international correspondent, covering conflicts and crises around the globe.
Partners
Network partners
Media partners
About the International Food Innovation Conference
The International Food Innovation Conference is a yearly gathering on the future of nutrition. It covers technological and societal changes in the ecosystem of food. It aims to put current trends into a high-level context and to develop long-term perspectives for all stakeholders involved.
Under the overarching theme "Building a Sustainable Food System", the full day conference brings together thought leaders, key players and startups. Participants are decision-makers from food and related industries, entrepreneurs, academia and journalists from Swiss and European quality media.
Previous conferences
Advisory Board
Urs Niggli
Former Director General of the Research Institute of Organic Agriculture (FiBL) in Frick, Switzerland. Niggli is a Swiss agricultural scientist and pioneer of organic agriculture. Under his 30 year leadership, FiBL has developed into one of the world's leading research institutes. He is also the founder of agroecology.science, a consulting company for sustainability and organic farming.
Matthew Robin
CEO of ELSA-Mifroma, a group of six food companies in Migros Industry. Robin has pioneered Migros strategy, investments and activities in the cultured meat area. Educated in England as a chemical engineer, he pursued a career in Switzerland and the USA in the pharmaceutical manufacturing and medtech area, before moving to the food sector.
Lee Howell
Executive Director, Villars Institute. Howell was the Managing Director at the World Economic Forum (WEF) responsible for its Annual Meeting in Davos, Switzerland from 2009 until 2021 and the Editor-in-Chief of its Global Risks Report (2012 & 2013). He is also a Visiting Associate Professor at the University of Geneva's School of Economics and Management (GSEM) and a lecturer at the University of St. Gallen’s CEMS program.
Björn Witte
Managing Partner & CEO, Blue Horizon. The company invests in a new sustainable food system, with an end-to-end approach that extends beyond alternative proteins – starting with better crop practices right through to sustainable packaging and smarter distribution. Witte is Blue Horizons strategic thinker and deal maker with a strong background in transforming the food industries as an entrepreneur in international markets.
About the International Food Innovation Conference
Die International Food Innovation Conference ist eine jährlich stattfindende Veranstaltung zur Zukunft der Ernährung. Sie umfasst sowohl technologische als auch gesellschaftliche Veränderungen im Ökosystem der Ernährung. Ziel ist es, aktuelle Trends in einen übergeordneten Kontext zu stellen und langfristige Perspektiven für alle beteiligten Akteure zu entwickeln.
Unter dem übergreifenden Thema «Der Aufbau eines nachhaltigen Food-Systems», bringt die ganztägige Konferenz Vordenker, Experten und Startups zusammen. TeilnehmerInnen sind EntscheidungsträgerInnen aus der Lebensmittelindustrie und verwandten Branchen, UnternehmerInnen, AkademikerInnen und JournalistenInnen von Schweizer und europäischen Qualitätsmedien.
Previous conferences
Advisory Board
Urs Niggli
Former Director General of the Research Institute of Organic Agriculture (FiBL) in Frick, Switzerland. Niggli is a Swiss agricultural scientist and pioneer of organic agriculture. Under his 30 year leadership, FiBL has developed into one of the world's leading research institutes. He is also the founder of agroecology.science, a consulting company for sustainability and organic farming.
Matthew Robin
CEO of ELSA-Mifroma, a group of six food companies in Migros Industry. Robin has pioneered Migros strategy, investments and activities in the cultured meat area. Educated in England as a chemical engineer, he pursued a career in Switzerland and the USA in the pharmaceutical manufacturing and medtech area, before moving to the food sector.
Lee Howell
Ausserordentlicher Gastprofessor an der Universität Genf, wo er zwei neue Kurse über die vierte industrielle Revolution und über disruptive Technologien unterrichtet. Howell ist zudem Lehrbeauftragter an der Universität St. Gallen. Er ist Mitglied des Vorstands der EAT Foundation, einer wissenschaftsbasierten globalen Plattform für die Transformation des Lebensmittelsystems. Von 2009 bis 2021 war Howell als Geschäftsführer des Weltwirtschaftsforums für dessen Jahrestagung in Davos verantwortlich. Er gründet das Villars Institute, das die Zusammenarbeit zwischen den Generationen fördern wird, um den Übergang zu einer Netto-Null-Wirtschaft zu beschleunigen und die Gesundheit unseres Planeten wiederherzustellen.
Björn Witte
Geschäftsführer & CEO, Blue Horizon. Die Firma investiert in ein neues nachhaltiges Nahrungsmittelsystem mit einem durchgängigen Ansatz, der über alternative Proteine hinausgeht – angefangen bei besseren Anbaumethoden bis hin zu nachhaltiger Verpackung und intelligenterem Vertrieb. Witte ist der strategische Denker und Macher von Blue Horizon, der als Unternehmer auf den internationalen Märkten die Lebensmittelindustrie verändert hat