2021 Agenda

Grab a coffee and head to the virtual lobby to meet and network in small groups before the summit begins.

Speaker:
Marco Bertacca, CEO, QUORN FOODS

• What exciting new areas of innovation are early-stage investors focused on?
• How have early-stage evaluations and venture deal flow changed over the last year?
• What is the appetite for infrastructure or ingredient start-ups as the industry starts to mature, and more shovels and materials are needed for this new gold rush? As the margin is in the end product, how do we finance them?
• When supporting early-stage start-ups, what assets can VCs bring to the table to give them the highest chance of success?

Session Chair:
Kristen Rocca, Senior Associate, UNOVIS ASSET MANAGEMENT
Speakers:
Sean O’Sullivan, General Managing Partner, SOSV
Costa Yiannoulis, Co-Founder and Managing Partner, SYNTHESIS CAPTIAL
Susanne Wiegel, Investment Manager Alternative Proteins, NUTRECO
Ali Morrow, Principal, ASTANOR VENTURES

Hosted by plenary speakers and others, these are small breakout groups brainstorming solutions to some of the industry’s most pressing challenges.

Hosts include:

• Creating Recombinant Food-Grade Growth Factors Host: Fengru Lin, Co-Founder and CEO, TURTLETREE
• No More Mis-Steaks: Optimizing the Multisensory Experience Hosts: Alexander Lamm, Senior Food Technologist, and Iskra Beumer – van den Berg, Key Account Manager Flavors, IFF
• Industrializing Fermentation Processes for Alternative Proteins Host: Stefan Randl, Vice President Research, Development & Innovation, EVONIK HEALTH CARE
• Alternative Protein Investment Trends of 2021 Host: Brent Drever, President and Co-Founder, MANNA TREE
• Successful Fermentation Project Scale Up and Commercialization Host: Chris Biondolilo, Director Bioprocessing, MERRICK & COMPANY
• Advantages and Challenges of 3D Printed Foods Host: Jonathan Hua, Investor, SCRUM VENTURES
• Communicating Plant-based in a Flexitarian World Host: Elysabeth Alfano, Plant-based Business Hour Host, Consulting Managing Director, VEGCONOMIST
• Innovation in Food Regulation: Establishing Workable Standards for Novel Foods Host: Bob Hibbert, Senior Counsel, WILEY and Vince Sewalt, Head of Regulatory Science & Advocacy, IFF
• Scaling-up Alternative Proteins: Designing a Road Map for Success Host: David Ziskind, Director of Engineering, BLACK & VEATCH NEXT GEN AG
• Using Culinary Innovation to Create New Foods, Not Mimic Host: Keith Seiz, Ingredient Marketing, CALIFORNIA WALNUT COMMISSION
• Nutritional and Environmental Benefits of Cultured Meat Host: Shannon Falconer, CEO, BECAUSE ANIMALS
• Formulation Challenges in Plant-Based Meat Alternatives Host: Dan Kennedy, Global Business Development Director, Plant Based Protein, INGREDION
• Alternative Proteins: Optimizing for Nutrition Beyond Taste and Texture Host: Anthony Finbow, CEO, EAGLE GENOMICS
• Precision Fermentation: Designing and Scaling Functional Ingredients Host: Steve Matzke, Senior Manager of Pioneering Innovation, CP KELCO
• Key R&D Challenges Creating Plant-Based Cheese Host: Takoua Debeche, Chief Research and Innovation Officer, DANONE NORTH AMERICA 
• Production Methodologies to Reduce Costs and Improve Quality Host: Christie Lagally, Founder and CEO, REBELLYOUS FOODS
• How to Create a Disruptive New Category Host: Sam Dennigan, Founder and CEO, STRONG ROOTS  
• Launching Products to QSR and Retail Host: Jerry Gamez, Co-Founder, Board Director
• Speciality Fats: Changing the Game for Meat and Dairy Alternatives Host: Carlos Alvarez, Chief R&D Officer, ALIANZA TEAM USA
• There’s a Fly in My Soup: Exploring Options Beyond Plant Protein Hosts: Stephanie Lind, Founder, Mervyn de Souza, Chief Science Officer, ELOHI STRATEGIC ADVISORS
• How Molecular Farming Can Revolutionize Our Supply Chain Host: Gaston Paladini, CEO, MOOLEC SCIENCE
• Choosing the Right Investor to Help Scale Up Your Business Hosts: Aurélien Mir, Principal, KHARIS CAPITAL and Maiko van der Meer, Co-Founder, NOVISH
• From Small to Large Scale Processing of Alternative Protein Products Hosts: Jens Thoernich, Product Manager Plant Based Protein, VEMAG and Karsten Schellhas, Meat and Plant-Based Technologist, REISER
• Finding the Next Scalable Protein Source Host: Eugene Wang, Co-Founder and CEO, SOPHIE’S BIONUTRIENTS
• How Novel Texturization Processes are Impacting Meat Analogues Host: George Krintiras, Research Investigator – Proteins, GIVAUDAN

A live virtual tour to see innovation in action and how technologies are bringing value to the alternative proteins sector. The tour will include an opportunity to ask questions and learn more about the business opportunities being created.

Your chance to connect over food! Bring your favourite plant-based product and grab a seat at a table. Network with other delegates – or choose to be matched 1-1. Make the most of your time by joining multiple tables or meeting individually with as many people as you wish.

In the run up to this year’s summit, Quorn Foods and Roquette each set an innovation challenge for start-ups. Three finalists from each innovation challenge will present their ideas to a panel of Quorn Foods and Roquette judges, who will then come together for a short discussion and follow-up questions before a winner is crowned.

The Quorn Challenge: Technologies Helping to Achieve a Whole Muscle Food Experience

Start-Up Finalists:
Corjan van den Berg, CEO, FUMI INGREDIENTS
Hugh Williams, VP of Commercial and Corporate Strategy, NOBLEGEN
Martin Habfast, Head of Partnerships, UMIAMI

Judges:
Adam Kemsley, Head of New Product Development, QUORN FOODS
Simone Sheehan, Head of Consumer and Sensory Science, QUORN FOODS

The Roquette Challenge: Plant-Based Products Offering New Gastronomic Experiences to the Consumer

Start-Up Finalists:
Sofía Yasky, Food Science & Technology Team Leader, NOTCO
Manuel Palma Astudillo, CEO and Co-Founder, P&M
Franklin Yao, CEO and Co-Founder, ZROU, BY YOUKUAI GROUP

Judge:
Jeremy Burks, Executive Vice President, ROQUETTE

• What is the true definition of sustainability?
• How do CPGs see the growth of their plant-based business impacting sustainability scores, and what are their expectations with regards to resource and energy savings?
• Is the industry aligning geographically on sustainability targets and are we creating unified standards across the sector?
• What are the most energy and resource intensive parts of the lifecycle? How are companies and agencies applying this data to the real world?
• As ESG becomes a prominent investment driver, how are investors analyzing prospective companies’ environmental impact?

Speaker:
Paul Dickinson, Founder and Executive Chair, CDP

Speaker:
Jonathan McIntyre, CEO, MOTIF FOODWORKS

• What does the Beyond Meat burger look like 10 years from now?
• What will be the market split of products created from microbial fermentation, cell-based and plant-based? Will they be working together or separate entities?
• Do we predict alternative proteins to have surpassed the traditional meat market in terms of sales?
• As companies explore more localized and decentralized systems, how will our protein supply chain differ from today?

Session Chair:
Louisa Burwood-Taylor, Head of Media and Research, AGFUNDER
Speakers:
Rene Lammers, EVP and Chief R&D Officer, PEPSICO
Ryan Pandya, Co-Founder and CEO, PERFECT DAY
Takoua Debeche, Chief Research & Innovation Officer, DANONE NORTH AMERICA
Xun Wang, President and CEO, TRITON ALGAE INNOVATIONS
Josh Silverman, CEO, AROMYX

A world-leading ingredient innovator and CPG partner discuss the challenges faced today and tomorrow by plant-based food manufacturers, and how their partnership has been key to accelerating their resolution.

Session Chair:
Elysabeth Alfano, Plant-Based Business Hour Host, Consulting Managing Director (North America), VEGCONOMIST
Speakers:
Mike Natale, Global Leader of Plant Based Proteins, INGREDION
Matias Muchnick, CEO and Founder, NOTCO

Singapore Economic Development Board (EDB) brings together four leading voices to discuss important considerations when launching and scaling an alternative protein venture in Asia. Experts across the value chain from innovator, food processing, investment, and infrastructure companies will exchange insights on what is needed to succeed in this market, whilst taking live questions from the audience.

Session Chair:
Jingxin Zheng, Regional Vice President, Americas, SINGAPORE ECONOMIC DEVELOPMENT BOARD
Speakers:
Andre Menezes, Co-Founder and COO, NEXT GEN FOODS
Allyson Fish, President, Global Plant and Alternative Proteins, ADM
Erik Lightner, Vice President & Division Leader, Consumer Products, HASKELL
Geraldine Goh, Director, Enterprise Development Group, TEMASEK

Read More >>

• What aspects of food design are important when launching a new product to market?
• How are brands making their products accessible to chefs and food service providers, from R&D and product development to providing hands-on training?
• How are chefs creating something that can be replicated at scale by the consumer, empowering them to cook on their own and secure repeat purchase?
• What new foods are brands, chefs and food service providers using to meet the taste preferences of consumers seeking out new flavors and modern takes on traditional diets?
• What is the process for launching into a large restaurant chain or retailer? How much product needs to be available and what types of companies are they interested in working with?

Session Chair:
Larissa Zimberoff, Journalist and Author
Speakers:
Chad Sarno, Co-Founder and Chief Culinary Officer, GOOD CATCH
Pinky Cole, CEO and Founder, SLUTTY VEGAN
Martyn Lee, Executive Chef, WAITROSE
Stephanie Lind, Founder, ELOHI STRATEGIC ADVISORS

Three start-ups at the forefront of innovation take part in an interactive lunchtime cook-off followed by a unique ‘kitchen-to-fruition’ panel discussion with Q&A.

Session Chair:
Jet Luckhurst, Start-Up Partnerships Manager, RETHINK EVENTS
Start-Ups:
Saaya Matsukubo, CMO, NEXT MEATS
Jacek Prus, Founder and CEO, KULEANA
Lukas Böni, Co-Founder, PLANTED

Hosted by plenary speakers and others, these are small breakout groups brainstorming solutions to some of the industry’s most pressing challenges.

Hosts include:

• Development and Scale-up Challenges in Alternative Proteins Host: Simon Norman, Head of Product Development, SAGENTIA INNOVATION
• COVID’s impact on Food-Tech Investment Host: Jonathan Hua, Investor, SCRUM VENTURES
• Collaborating Across the Value Chain for Better Plant-Based Products Host: Bill Greuel, CEO, PROTEIN INDUSTRIES CANADA
• Shifting from Alternative to the ‘Primary’ Source of Protein Host: Jim Thorne, President, NOURISH VENTURES, SVP of Partnerships and Strategy, GRIFFITH FOODS 
• Regulatory Considerations for Alternative Proteins as Novel Foods Host: Hannah Lester, CEO, PEN & TEC CONSULTING
• Taking Cell-Based Technologies Mainstream Host: Fengru Lin, Co-Founder and CEO, TURTLETREE
• Will Plant-based Labeling Be Used As a Greenwashing Tool? Host: Elysabeth Alfano, Plant-based Business Hour Host, Consulting Managing Director, VEGCONOMIST
• After Pea: New proteins in the plant-based protein market Host: Yadu Dar, Director, Plant Based Proteins Platform, INGREDION
• Challenges in Scaling Up Dairy Alternatives Host: Lauren McNamara, VP Plant Based Food and Beverages and Aldo Handojo, R&D Manager Ingredients and Healthy Snacks, SUNOPTA
• Key Considerations for Growth Stage Companies Host: Julianne Hummelberg, Vice President, POWERPLANT VC
• Consumer Thinking: Willingness to Replace Meats Entirely Host: Maria Mashali, Chief Sales & Marketing Officer, ALIANZA TEAM USA 
• Production Methodologies to Reduce Costs and Improve Quality Host: Christie Lagally, Founder and CEO, REBELLYOUS FOODS
• The Untapped Plant-based Market Bigger than Burgers and Cultured Meat Combined Hosts: Alan Hahn, CEO, and Anthony Clark, CSO, MYCOTECHNOLOGY
• Creating a More Efficient and Innovative Plant-Based Supply Chain Host: Sam Dennigan, Founder and CEO, STRONG ROOTS
• Advances in the Developments of Microbes for Use in Future Foods Host: Miller Tran, Co-Founder and VP of Research & Development, TRITON ALGAE INNOVATIONS
• Launching Products to QSR and Retail Host: Jerry Gamez, Co-Founder, Board Director
• Key R&D Challenges to Scale Cultivated Meats Host: Susanne Wiegel, Investment Manager Alternative Proteins, NUTRECO 
• Redefining Plant-Based Meat Host: Julie Post-Smith, Director of Business Development, MOTIF FOODWORKS
• Alternative Protein Investment Opportunities in Israel Host: Aviv Oren, Business Engagement, GOOD FOOD INSTITUTE ISRAEL
• Delivering Nutrition Through Reformulation Hosts: Susanna Palatucci, Global Head of Health & Wellness and Luke Grant, Business Development Manager, TATE & LYLE
• Investment Gaps in Alternative Proteins Host: Darren Streiler, Managing Director Venture Capital, ADM
• Go-To-Market Strategies for Alternative Protein Companies in Hospitality Host: Frank Anders, Head of Strategy & Financial Planning, NX-FOOD

Food brands and investors host multiple networking tables for you to drop in, take a virtual seat, ask your questions and hear their insights. Just grab a seat at a table – or choose to be matched 1-1. Make the most of your time by joining multiple tables or meeting individually with as many people as you wish.

Session Chair:
Ryan Shadrick Wilson, Senior Advisor, MILKEN INSTITUTE
Speakers:
Pat Brown, Founder and CEO, IMPOSSIBLE FOODS
Questlove, Best-Selling Author, Musician, Investor, Advisor

• Is the sector missing an opportunity by focusing on mimicking existing foods?
• What do these new innovation opportunities look like and what technology platforms are allowing us to explore them?
• What partnerships are needed to successfully create new products that deliver new tastes and experiences?

Speakers:
Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients, GIVAUDAN
Paul Lees, Senior Development Chef, GIVAUDAN

An interactive debate between experts and attendees around environmental and health benefits associated with alternative proteins.

• How can we ensure we are filling a demand gap, and not simply adding to the combined total production of farmed meat and meat alternatives?
• Is publicising cell-based as a solution detrimental to the cause, especially when its purported environmental and health benefits are largely speculative?
• Are highly processed plant-based products the right way forward?
• How can we encourage the meat industry to help alternative proteins scale, not wage war on them?

Session Chair:
Arvind Gupta, Partner, MAYFIELD
Speakers:
Max Rye, Chief Strategist, TURTLETREE
Hadar Sutovsky, VP External Innovation, ICL
Caroline Sorlin, Plant Based Acceleration Unit General Manager, BEL GROUP
Eugene Wang, Co-Founder and CEO, SOPHIE’S BIONUTRIENTS

Submit your question >>

Four of the most exciting start-ups in cell-based and microbial fermentation present their ideas to our panel of sharks.

Start-Ups:
Jevan Nagarajah, Co-Founder and CEO, BETTER DAIRY
Brett Thompson, Co-Founder and CEO, MZANSI MEAT
Rebecca Vaught, Founder and President, VAN HERON LABS
Anne Palermo, Founder and CEO, AQUACULTURED FOODS

Sharks:
Samantha Wong, Partner, BLACKBIRD VENURES
Jonathan Berger, CEO, THE KITCHEN

• How is the alternative proteins sector maturing? Can we draw any parallels from the tech industry when the boom happened? What about agtech?
• When do we expect ESG to become standard practice across the investment industry?
• What do institutional investors need to see, from growth indicators to capital expenditure, in order for a company to be attractive?
• How can later-stage investors help companies with their long-term innovation roadmap, and what are the crucial steps in preparing them for exit or IPO?
• How can shareholders of big corporates and listed companies influence the board and direction of the company, to push positive change from the top down?

Session Chair:
Julianne Hummelberg, Vice President, POWERPLANT VC
Speakers:
Lila Preston, Head of Generation Growth Equity, GENERATION IM
Aarti Ramachandran, Director, Research & Engagements, FAIRR INITIATIVE
Lily Trager, Director of Impact Investing, MORGAN STANLEY
Bay McLaughlin, Co-Founder, BRINC

Speakers:
Oliver Katz, Conference Producer, RETHINK EVENTS
Uma Valeti, Founder and CEO, UPSIDE FOODS

This workshop brings together NASA and CSA scientists and operators to discuss the current state of food production technology for both space and Earth, including the Deep Space Food Challenge – a collaboration between the two space agencies that is calling upon inventors to bring forward novel food production technologies that can benefit both people on Earth and astronauts in space.

Session Chair:
Oliver Katz, Conference Producer, RETHINK EVENTS
Speakers:
Grace Douglas, Lead Scientist – Advanced Food Technology, NASA
Conrad Zeidler, Technical Lead – Deep Space Food Challenge,  CSA
Clélia Cothier, Project Manager – Deep Space Food Challenge, CSA
Ralph Fritsche, Senior Project Manager for Space Crop Production, NASA

Read more >>