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Summit Program

@foodtechinvestfuturefoodtechnyc.com

N e w Yo r k , J u n e 7- 8 , 2 0 1 7

Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers,

customers, governments and communities, it helps people thrive by applying insight and over 150 years of

experience. Cargill has 150,000 employees in 70 countries who are committed to feeding the world in a responsible

way, reducing environmental impact and improving the communities where we live and work.

Cargill

Business France is the national agency supporting the international development of the French economy,

responsible for fostering export growth by French businesses, as well as promoting and facilitating international

investment in France. Business France is proud to launch Le Food Tech Lab, the first training program dedicated

to providing a route-to-market for French food-tech companies looking to develop in the United States. In addition

to helping these companies, the program also aims at raising awareness about the global food system’s main

challenges; sustainability, traceability, food safety, transparency of the supply chain and food waste management.

Business France

For more than a century, the people of Archer Daniels Midland Company (ADM) have transformed crops into

products that serve the vital needs of a growing world. Today, it’s one of the world’s largest agricultural processors

and food ingredient providers, with approximately 32,000 employees serving customers in more than 160 countries.

With a global value chain that includes approximately 500 crop procurement locations, 250 ingredient manufacturing

facilities, 38 innovation centers and the world’s premier crop transportation network, ADM connects the harvest to

the home, making products for food, animal feed, industrial and energy uses.

ADM

Davis Wright Tremaine is an international law firm with 500+ attorneys who counsel many of the largest technology

companies in the world. Its NextGen Tech practice represents clients at the convergence of emerging technologies

and established industry sectors in which DWT has a national reputation and deep domain expertise. DWT’s food,

agribusiness, and tech lawyers collaborate across multiple disciplines to support food-tech and ag-tech innovators

and investors at every stage of venture growth.

Davis Wright Tremaine

915 Labs offers Microwave Assisted Thermal Sterilization (MATS™) and Pasteurization (MAPS™), new food preservation

technologies that produce high quality, nutritious, clean label packaged foods with an extended shelf life. By

shortening the exposure to high heat, this minimal processing method preserves the natural nutrients, flavors and

texture of foods. The result is a whole new world of great tasting, nutrient-rich and near-fresh foods safely packaged

for ambient distribution and a more sustainable food ecosystem.

915 Labs

FoodLogiQ is on a mission to map the world’s food chain, make it as safe as possible, and empower people to make

informed decisions about the food they eat. It tracks millions of data points every day and connects thousands of

food companies around the world. FoodLogiQ’s software enables supplier management, food safety compliance,

sustainability, quality management and end-to-end traceability all on a single platform built exclusively for the food

industry.

FoodLogiQ

Royal DSM is a global science-based company active in health, nutrition and materials. By connecting its unique

competences in life sciences and materials sciences, DSM is driving economic prosperity, environmental progress

and social advances to create sustainable value for all stakeholders simultaneously. DSM delivers innovative

solutions that nourish, protect and improve performance in global markets such as food and dietary supplements,

personal care, feed, medical devices, automotive, paints, electrical and electronics, life protection, alternative energy

and bio-based materials. DSM and its associated companies deliver annual net sales of about €10 billion with

approximately 25,000 employees.

DSM

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1:1 Meetings

Maximize your networking potential at Future Food-Tech by taking

advantage of our 1:1 meeting service. Prearrange meetings with your most

important contacts and form new business partnerships at the summit by

logging in and viewing the profiles of other key delegates then get in touch

with those you would like to meet.

meetings.futurefoodtechnyc.com

For help in managing your schedule, please contact the registration desk.

Welcome to the Future Food-Tech Summit in New York

Our mission at Future Food-Tech is to bring together active investors, entrepreneurs and leading food brands to

showcase solutions, share ideas and forge new partnerships and alliances which will shape the future of food.

Today’s summit will shine a spotlight on food-tech innovation from the contrasting perspectives of retailers,

restauranteurs, product developers and investors. We’ll explore new frontiers in plant-based proteins, personalized

nutrition and food safety, and hear how open innovation and collaboration are accelerating the pace of market

adoption.

I would like to thank all our partners for their support, and our outstanding speaking faculty for sharing their time and

expertise. As always, the focus is on networking so please join us for our drinks reception on Wednesday evening, as

well as for networking breaks in our exhibitor area throughout the summit.

Please also take advantage of our one-to-one meeting system to message other delegates and make sure you meet

face-to-face with your most important contacts during the summit.

As we look ahead to our upcoming summits in London and San Francisco, and to next year’s summit in New York,

please take the time to share with us your feedback and suggestions, so that we can continue to build the summit year-

on-year as the meeting place for the food-tech industry.

Jennie Moss

Founder & Managing Director

Rethink

Registration8:00

Keynote: Delivering A Safe & Healthier Food Supply

Susan Mayne, Director, FDA CENTRE FOR FOOD SAFETY & APPLIED NUTRITION

9:05

Welcome Remarks

Jennie Moss, Managing Director, RETHINK EVENTS

9:00

Consumer Insights: The Three Cultural Shifts Affecting the Global Food Industry

Steve French, Managing Partner & Co-Owner, NATURAL MARKETING INSTITUTE10:20

Blazing a New Pathway for Next Generation Plant-Based Foods & Ingredients

• What is the value proposition for alternative plant-based protein foods and ingredients?

• What challenges remain, for example, around taste and texture? How are ingredients and fibers being

combined and processed without compromizing the consumer’s experience?

• How are big meat businesses and major brands looking at the alternative protein sector? How far are they

looking to diversify into plant-based sources of protein? What do they need to see in plant-based ingredients?

• What is the role of traditional crops such as soya, sunflowers and canola in the future of plant-based proteins

and food ingredients?

• Catalyzing a shift towards greater inclusion of plant proteins in diets. How are plant based protein alternative

being scaled internationally? What is the role of governments in producing dietary guidelines and supporting

research and investment in alternative proteins?

Session Chair:

Nadav Berger, Founder & CEO, FOODLAB CAPITAL

Mary Kay James, Vice President & General Manager, TYSON NEW VENTURES Pascal Leroy, Vice President, Pea & New Proteins Business Line, ROQUETTE Bruce Friedrich, Executive Director, THE GOOD FOOD INSTITUTEStephanie Downs, Co-Founder & CEO, GOOD DOT

11:35Day One – June 7, 2017

Opening Debate: The Change Makers in the Global Food Industry

• What is the scale of the opportunity in food-tech? How can we create systems that enable access to

sustainable, safe and nutritious food for all?

• How are policies, regulations and consumers keeping up with the science? What role can governments have in

ensuring that new technologies are pulled through the supply chain to bring benefits to society?

• How is the industry looking to reconcile the consumer distrust in science vs food-tech and the possibilities that

new developments are opening up?

Session Chair:

William Rosenzweig, Founder & Chairman, FOOD VENTURE LAB

Elly Truesdell, Global Product Innovation & Development, WHOLE FOODS MARKET Sam Kass, Partner, ACRE VENTURE PARTNERSMichel Nischan, Founder & CEO, WHOLESOME WAVEChris Mallett, Corporate Vice President, R&D, CARGILL

9:20

Fireside Chat: The Role of Restaurant Chains in Shaping Consumer Demand in New Foods

What role can restaurants have in bringing new food experiences to customers? How do customers reach

buying decisions on new products such as alternative proteins? How popular are they?

Interviewer:

Beth Kowitt, Senior Writer, FORTUNE MAGAZINE

David Lee, COO & CFO, IMPOSSIBLE FOODS Brad Farmerie, Executive Chef, SAXON + PAROLE

11:05

Networking Lunch Break13:00

Networking Coffee Break10:35

Networking Round Tables

Delegates will break into roundtable discussion groups, each focused on a business-critical issue within

food-tech and hosted by an industry leader – bring lots of business cards!

12:20

1 Plant-Based Alternatives & Ingredients: What is the value

proposition for the food industry?

Bruce Friedrich, THE GOOD FOOD INSTITUTE

2 Block Chain Technology in F&A: How will this transform the

industry?

Chid Apte, IBM RESEARCH

3 Data Platforms & Personalizing Health: How is the industry

looking to prescribe & support healthier lifestyles?

Nard Clabbers, TNO

4 Microbiome & Health: What’s next for probiotics, their

function, nutritional role and product diversity? How is the

industry looking to communicate the science to consumers?

Nicholas Chia, MAYO CLINIC

5 Open Innovation in Practice: What partnerships and

investment models are needed to accelerate adoption of

innovation within the food industry?

Christine Ng, GENERAL MILLS

6 Food Accelerators & Start Ups: What model will have the

greatest chance of success?

Jackie Miller, CHOBANI FOOD INCUBATOR

7 Retail Collaboration: How are retailers looking to

collaborate with start ups?

Elly Truesdell, WHOLE FOODS MARKET

8 Scaling Food Tech: What can investors bring to the table? Gabriel Kra, PRELUDE VENTURES

9 Policy Innovation: How can the FDA better support

innovation in food?

Susan Mayne, FDA CENTER FOR FOODSAFETY & APPLIED NUTRITION

10 Scaling Nutrition & Health: Creating a healthy food system

for all?

Sam Kass, ACRE VENTURE PARTNERS

Addressing Food Safety & Transparency Through Blockchains

Lance Koonce, Partner, DWTRebecca Cross, Counsel, DWT

2:00

Networking Drinks Reception 5:30 Hosted by:

Technology Showcase: Early Stage Technology Companies Pitch Food-Tech Solutions in 7 Minute Snapshots

Session Chair:

Jonathan Berger, CEO, THE KITCHEN FOODTECH HUB

Presenting Companies:

Abi Ramanan, CEO, IMPACTVISIONYaniv Nissim, CEO & Founder, GOPARROTPhil Harris, Founder & Co-CEO, RIPE.IOEnrique Gonzalez, Co-Founder & CEO, GENIUS FOODSMarc de Gibon, CEO, CUDDL’UP

3:00

Can Open Collaboration Solve Some of the World’s Biggest Food Challenges?

• Can open innovation models future-proof product innovation? What collaboration models and partnerships are

needed and what are the biggest barriers to delivering innovation to the market?

• Food companies are targeting entrepreneurs to create a new path. Will big food companies be the biggest

beneficiaries of the start-up food movement?

• How do smaller companies benefit from open innovation and where are the opportunities to collaborate with

larger companies?

• How important are incubators and accelerators in bringing innovative solutions to the food-tech sector?

Session Chair:

Lou Cooperhouse, Executive Director, RUTGERS FOOD INNOVATION CENTER

Sofia Elizondo, VP Corporate Strategy & Business Development, HAMPTON CREEKZachary Ellis, External Innovation & Corporate Venturing, PEPSICO Christine Ng, Global Nutrition & Technology Solutions, Manager & Principal Engineer, GENERAL MILLSJackie Miller, Director, CHOBANI FOOD INCUBATOR

9:00

What’s Next for Delivering the Clean Label Agenda?

Judith Whaley, VP, Sweeteners & Texturants New Product Development, TATE & LYLE10:45

Networking Coffee Break4:00

Networking Brunch11:00

Registration8:00

Day Two – June 8, 2017

The Microbiome: Optimizing the ‘Self ‘ By Science

• How close are we to making personalized medicine and nutrition accessible to all?

• How accurate is microbiome profiling in tailoring the diet and nutritional needs of individuals?

• What scientific advances are being made for probiotics and prebiotic products? How can we better

communicate the science to consumers?

• What commercial products are available and how is this impacting consumer behavior? At what point will see

the industry moving from health and wellbeing to real prevention and disease interception?

Session Chair:

Josh Stevens, Chief Customer Officer, DAY TWO

Nicholas Chia, Associate Director, Centre for Individualized Medicine Microbiome Program, MAYO CLINIC Miguel Freitas, Vice President of Scientific Affairs, THE DANNON COMPANYFrancisco M Codoñer, CSO & Head of Bioinformatics, LIFESEQUENCING/ADM

12:00

• What technology and system innovations are needed to underpin the infrastructure for food safety and

traceability?

• How is the food industry collaborating across the supply chain and investing and leveraging technology to

ensure safe food for consumers?

• How is the digitization of supply chain management playing a role in helping food companies manage the

complexities of delivering greater transparency of supply? How is this being communicated to consumers?

• How are new regulations impacting the industry and the global supply chain?

Session Chair:

Dean Wiltse, CEO, FOODLOGIQ

Eric Kinniburgh, Chief Operating Officer, BAREBURGERArturo Tanus, Produce Safety Manager, CHIPOTLE MEXICAN GRILL

2:15Food Safety, Traceability & The Supply Chain Perspective

Chid Apte, Director, Mathematical Sciences & Solutions, IBM RESEARCH

4:30Block Chain: Driving Forward Innovations in Food Safety

• How are corporate venture capital funds investing in startups? How will new technologies sit alongside their

own core products and brands?

• How does food-tech investing compare with other industries? Why is it harder to see blockbuster food-tech

ideas?

• What near-to-market technologies are creating interest, and which technologies will take over in the next 10

years and become viable?

Session Chair:

Greg McParland, Senior Investment Manager, DSM VENTURING

Nick Rosa, Managing Director, CULTIVIAN SANDBOX VENTURESGabriel Kra, Founder & Managing Director, PRELUDE VENTURESChris Kerr, Partner, NEW CROP CAPITAL Lila Preston, Partner, GENERATION INVESTMENT MANAGEMENT

4:45Investor Panel: Beyond the Hype - Where is the Next Big Disruptor in Food?

Session Chair:

Brita Rosenheim, Partner, THE MIXING BOWL

Presenting Companies:

James Rogers, Science Director & CEO, APEEL SCIENCES

George Cigale, Co-Founder & CEO, MYCROBIOMICSLeonardo Álvarez, CEO, GEA ENZYMESMatias Muchnick, CEO & Founder, NOTCO

Benjamin Flammang, VP Strategy & Business Development, BRINGG

9:45Technology Showcase: Early Stage Technology Companies Pitch Food-Tech Solutions in 7 Minute Snapshots

Francisco M CodoñerCSO & Head of BioinformaticsADM/LIFESEQUENCING

Francisco is the CSO of Lifesequencing SL-ADM. He has produced 35

scientific indexed papers and worked on 10 research projects. Since

2010, Francisco has been the Head of Bioinformatics & CSO at Lifesequencing. He has held

previous academic-professional roles as a Senior Bioinformatician at IRSI-Caixa, Spain and

was an Associate Professor at Muenster University in Germany.

Chid ApteDirector, Mathematical Sciences, Science & SolutionsIBM RESEARCH

Chid is Director of Blockchain, Cognitive Solutions and Mathematical

Sciences at the IBM Thomas J. Watson Research Center. He has over

25 years of experience as a Research Scientist and leader in areas related to big data

analytics.

David BenoNew VenturesABBOTT NUTRITION R&D

David brings over 33 years of diverse business and scientific expertise

to his role in the New Ventures Group at Abbott Nutrition. This team

works to co-develop and commercialize high value innovation opportunities covering a

wide range of applications in the nutrition space. He has a deep and committed passion for

the role of personalized nutrition in health and wellness.

Nadav BergerFounder & CEOFOODLAB CAPITAL

Prior to Co-Founding FoodLab Capital, Nadav has established a number

of organizations specializing in the food marketing and distribution

industries including: Vita Chef and FoodLog. Nadav is also a Partner at Liliyot, an Israeli

restaurant with a strong social agenda, employing at-risk teenagers after training them in

several skills.

Nicholas ChiaAssociate Director, Center for Individualized Medicine Microbiome ProgramMAYO CLINIC

Nicholas works in the Center for Individualized Medicine Microbiome

Program and Surgery Researchers as part of a strategic alliance with

university partners to combine bioinformatics and ecological and evolutionary theory with

medicine. Nicholas’ lab studies show the human body works in conjunction with the trillions

of microbial partners to promote health and prevent disease.

Nard ClabbersSenior Business Developer Personalized Nutrition & HealthTNO

Nard is the Senior Business Developer Personalized Nutrition and

Health at TNO Healthy Living. In this current role, Nard has set up a

large international research consortium that investigates technical and social innovations

to enable personalized nutrition through consumer empowerment. This pre-competitive

public -private partnership combines experts from nutritional, behavioral and ICT sciences.

Rebecca Cross Counsel

DWT

Rebecca focuses her practice on regulatory, litigation, and policy issues

for branded food and beverage clients and their investors. She has

more than a decade of experience working with food clients and is frequently cited as a

source by publications like “Food Navigator” and “The New York Times.” Rebecca counsels

clients regarding labeling and advertising —including for FDA, USDA, and FTC compliance,

adherence to local and state laws, such as California’s Proposition 65, and for litigation risk.

Stephanie DownsCo-Founder & CEOGOOD DOT

Stephanie is the Co-Founder & CEO of Good Dot, a plant-based meat

company based in India. Good Dot is focused on bringing high quality

but affordable products to market that can be easily distributed anywhere. Stephanie has

over two decades of entrepreneurial experience and over a decade of experience assisting

PETA in corporate negotiations with companies such as Tesla, Lowe’s, Bebe, Bell & Evans,

Duane Reade, Porsche, Ralph Lauren and many more.

Speakers:

Davis Wright Tremaine is an international law firm with 500+

attorneys who represent many of the leading technology

companies in the world. Our NextGen Tech™ Practice

counsels clients at the convergence of established industries

and emerging technologies. We bring industry-specific

experience to NextGen Tech™ business ventures, combining

our core practice areas with our advanced tech law expertise.

DWT Supports Future Food Tech NY

For more information contact Don Buder at

DonBuder@dwt.com or visit foodbev.dwt.com.

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Feeding the world sustainably so it can thrive

As the planet evolves, so does our approach to feeding

it. A growing population presents a unique challenge, but

at Cargill, we’ve been addressing the issue from every

angle. We’re forever in pursuit of new solutions, developing

innovations that help us nourish the world while conserving

its resources. Learn more at cargill.com.

• What are the latest trends in health and wellbeing? How is the drive for ‘self-optimization’ delivering innovation

and playing out in the commercial market place?

• What emerging functional foods and ingredients are set to disrupt the market place?

• How will an aging population drive the demand for personalized/customized supplements. How will 3D

printing support the personalized health industry?

• As we acquire a dense and dynamic personal data set on our individual lifestyles, how important will data-

driven systems be in guiding consumers in real-time towards healthier lifestyle choices? What impact is this

already having for pulling through new food brands into the market place?

Session Chair:

Victor Friedberg, Co-Founder & Managing Director, S2G VENTURES

Nard Clabbers, Senior Business Developer Personalised Nutrition and Health, TNO David Beno, New Ventures, ABBOTT NUTRITION R&D

12:45Food & Health: Reshaping the Consumerization of Personalized Medicine & Diet

• Which companies and business models are having the greatest success?

• How are investors supporting food-tech entrepreneurs? What collaboration models and partnerships are being

used to create market pull-through?

• What predictions can be made on how the food-tech investment landscape will change in 2017 and beyond?

Session Chair:

Andrew Ive, Managing Director, FOOD-X

Victor Friedberg, Co-Founder & Managing Director, S2G VENTURES Alain Bankier, Co-Founder, NEW YORK ANGELS Bryan Chang, Principal, COLLABORATIVE FUND Ben Lee, Managing Director of Funds, CIRCLEUPBrett Thomas, Co-Founder, CAVU VENTURE PARTNERS

1:15Closing Investor Debate: Accelerating Market Adoption of Food Innovation

Leonardo ÁlvarezCEOGEA ENZYMES

Leonardo is currently the CEO of GEA Enzymes. He led the development

team to design MADI™, the most advanced protein designer. Leonardo

was selected as one of the top 100 young leaders in Chile. He also worked for more than

four years as a Researcher in the field of bioinformatics and biotechnology.

Alain BankierCo-FounderNEW YORK ANGELS

Alain is an Early Stage Investor in food and ag-tech, legal cannabis, and

emerging technologies. He is a Co-Founder of the New York Angels.

Until 2013, Alain was Co-CEO of Manischewitz Company. Prior to his career in the food

industry, Alain was a Founder of an investment bank which he sold to BNPParibas and

remained Co-Head of Corporate Finance until 2001.

Jonathan BergerCEOTHE KITCHEN FOODTECH HUB

Jonathan brings a unique combination of experience in clean-tech, ag-

tech and food-tech investments to The Kitchen FoodTech Hub. He also

possesses vast experience in international business development, general management in

the food industry and in high-tech.

Bryan ChangPrincipalCOLLABORATIVE FUND

Bryan is Principal at Collaborative Fund. Based in San Francisco, he

is interested in food-tech with Collaborative Fund’s investments in

Impossible Foods, Blue Bottle Coffee, Ripple Foods and Ava Winery. Previously, he was an

investor at Social Capital and the first employee at Mattermark.

George CigaleCo-Founder & CEOMYCROBIOMICS

George is Co-Founder & CEO of Mycrobiomics. Previously, George

founded Tutor.com and served as its CEO until it was acquired by IAC/

InteractiveCorp in 2013. George is a Trustee on the Boards of Columbia University Teachers

College and The Wild Center, a Director on the Boards of Lingo Live and Wonder, and a

Member of the Advisory Council for Johns Hopkins Medicine IBBS.

Lou CooperhouseExecutive DirectorRUTGERS FOOD INNOVATION CENTER

Lou is Executive Director of the Rutgers Food Innovation Center,

a world-class business incubation and economic development

accelerator program, which provides expertise to the food industry of New Jersey, the

surrounding region, and to domestic and international food companies. He is recognized as

a leading global authority in food business innovation, incubation, acceleration and industry

cluster formation.

Sofia ElizondoVP Corporate Strategy & Business DevelopmentHAMPTON CREEK

Sofia is currently VP of Business Development & Corporate Strategy at

Hampton Creek, a food technology startup that discovers and develops

plant-based technologies to create a better food system. Prior to joining Hampton Creek,

she was a Consultant for BCG in New York and San Francisco. She also held a role as

Special Advisor to the United Nations and currently sits on the advisory boards of food and

tech startups

Zachary Ellis, Jr.External Innovation & Corporate VenturingPEPSICO

Zach is part of the External Innovation Team at PepsiCo, where he

leads US venture and academic partnerships. In his role, Zach scouts

technology and develops relationships across the needs of packaging, ingredients, supply

chain and more to deliver technical innovation for all categories within Global R&D. Prior

to joining PepsiCo, Zach was a member of the licensing team at the Wisconsin Alumni

Research Foundation.

Brad FarmerieExecutive ChefSAXON + PAROLE

Brad is Executive Chef at Saxon + Parole. In 2013 Saxon + Parole

was awarded “Best Restaurant Bar in the World” at the Tales of the

Cocktail. Brad has been featured across a wide range media, including NBC’s the TODAY

Show, the CBS Early Show, the Martha Stewart Show, Fox’s Good Day New York and more.

He was also named a StarChefs “Rising Star Chef” in 2005; one of Food Arts’ “Emerging

Tastemakers” in 2006 and winner of Iron Chef America in 2009.

Benjamin FlammangVP Strategy & Business DevelopmentBRINGG

Ben is the Vice President Business Development at Bringg Delivery

Technologies, an enterprise logistics technology startup based in Tel

Aviv and New York. Prior to joining Bringg, Ben held leadership roles at Zagat, Google and

Ordr.in, a Google Ventures portfolio company in the restaurant e-commerce space.

Miguel FreitasVice President of Scientific AffairsTHE DANNON COMPANY

Miguel is the Vice President of Scientific Affairs for Danone in North

America, including The Dannon Company and other Danone subsidiaries

in the geography, based in White Plains, New York. He serves as a liaison between Danone and

the scientific community. He is also responsible for ensuring the integrity of the Danone product

portfolio with respect to health attributes and serves as a nutrition and scientific spokesperson

for convention purposes and media related to brands and category topics.

Steve FrenchManaging Partner & Co-OwnerNATURAL MARKETING INSTITUTE

Steve is Managing Partner & Co-Owner at the Natural Marketing Institute,

a leading international strategic marketing consultancy specializing in

health and wellness, sustainability and healthy aging. Steve has more than 30 years of strategic

marketing, market research and management experience, including former positions at PepsiCo

and Mars. He has accumulated extensive insight and knowledge into today’s consumer and

market activities, using such knowledge to forecast future trends.

Victor FriedbergCo-Founder & Managing DirectorS2G VENTURES

Victor has been at the forefront of innovation, global development

and sustainability for over 20 years. As Co-Founder & Managing

Director of S2G Ventures, he has been a principal force in developing the S2G mission,

culture, strategy and team. As Managing Director, Victor lead the S2G investments

into Beyond Meat, sweetgreen, Ripple, Maple Hill Creamery, Apeel Science, Ataraxis,

FishPeople and Lavva.

Bruce FriedrichExecutive DirectorTHE GOOD FOOD INSTITUTE

Bruce is Founding Trustee of New Crop Capital which makes early

stage investments in companies that are transforming the agricultural

system away from animal-based meat, dairy, and eggs. He is also Executive Director of the

Good Food Institute, an NGO that promotes market-based and technological solutions to

the problems of animal product consumption.

Lance KooncePartnerDWT

Lance is a Partner at Davis Wright Tremaine which specializes in

intellectual property counseling and litigation for clients in the

advertising, publishing, music, television/film, food, fashion, and consumer products fields.

He has two decades of experience analyzing the implications of emerging technologies

across various industries. Lance writes and speaks frequently on IP and technology issues,

including blockchains and other distributed technologies.

Gabriel KraFounder & Managing DirectorPRELUDE VENTURES

Gabriel is a Founder & Managing Director of Prelude Ventures,

overseeing Prelude’s investments in alternative energy and clean-tech

companies. Gabriel currently sits on the Board of Directors of Renew Financial, PLANT PV,

Sense Labs and Ripple and is active or a board observer with Suniva, yerdle, Citrine, and

QuantumScape. Other investments at Prelude include Solarbridge and Clean Urban Energy.

Ben LeeManaging Director of FundsCIRCLEUP

Ben is Managing Director of Funds at CircleUp, the platform providing

capital and resources to early-stage, innovative consumer brands and

opportunities for leading investors to participate in their growth. Joining as CircleUp’s third

employee, Ben was previously Director of Business Development. Ben previously worked at

JH Partners, a consumer-focused private equity firm.

Chris MalletCorporate Vice President, R&DCARGILL

Chris is a Corporate Vice President of Cargill and leads all its R&D and

innovation resources. Prior to joining Cargill, Chris was the CTO of dairy

multinational Fonterra, the deputy CEO of CSIRO Australia, and had held senior R&D roles in

Unilever. He serves, and has served, on for-profit and advisory boards in the UK, Australia,

New Zealand and USA. He is a Fellow of the Australian Academy of Technological Sciences

and Engineering.

Greg McParlandSenior Investment ManagerDSM VENTURING

Greg is a Senior Investment Manager for DSM Venturing with

responsibility for health and wellness, nutrition, ag-tech and food-tech

investments in North America. Prior to joining DSM, Greg was CEO of several private and

public companies including KIP Biotech, Avrio Biopharmaceuticals, and Girindus America.

He has held a variety of senior executive positions in operations, program management,

engineering and business development.

Matias MuchnickCEO & FounderNOTCO

Matias is the CEO & Founder of NotCo, a food-tech company combining

AI with food-science to craft cutting-edge plant-based foods. NotCo

is the second food-based company founded by Matias, the first being the fastest growing

food company in Chile reaching more than 1200 stores in Latin America. This was his first

successful exit as an entrepreneur. He has a financial background working in banking and

has engaged in business and entrepreneurial education in UC Berkeley and Harvard.

Phil HarrisFounder & Co-CEORIPE.IO

Phil is Founder & Co-CEO of ripe.io, the blockchain of food to help

provide transparency and trust in the food supply chain. Phil brings over

25 years of experience from the global financial technology industry encompassing roles in

sales, product, corporate and business development roles.

Mary Kay James Vice President & General ManagerTYSON NEW VENTURES

Mary is Vice President & General Manager, Tyson New Ventures for

Tyson Foods. As leader of the $150 million fund, she concentrates on

three areas: commercializing delicious, safe and affordable alternative proteins; tackling

food insecurity and food loss through market making and other commercial models; and

tapping the internet of food to promote more precise and productive resource application,

safety, and consumer empowerment in the food chain.

Eric KinniburghChief Operating OfficerBAREBURGER

As the Chief Operations Officer for Bareburger, Eric is focused on

promoting and enhancing its sustainable practices while serving

delicious, responsibly-sourced food to millions of people around the world. He cares deeply

about the health of our food system and the impact it is having on our wellbeing, as well as

our environment, and is diligently working to play his part in steering this ship in the right

direction.

Beth KowittSenior WriterFORTUNE MAGAZINE

Beth is a Senior Writer for Fortune where she covers the business of

food and agriculture, consumer behavior, and sustainability. She is a

winner of the Front Page Award for business journalism from the Newswomen’s Club of

New York, the New York Press Club’s food writing magazine award, and the NYSSCPA

Excellence in Financial Journalism Award for beat news reporting.

David LeeCOO & CFOIMPOSSIBLE FOODS

David is the COO & CFO of Impossible Foods where he leads the

business operations. David’s background includes Fortune 500 food

companies like Del Monte, where he ran the branded food business. Here he was the

public company CFO, strategy consulting and advertising at companies like Leo Burnett

Company and McKinsey.

Pascal LeroyVice President, Pea & New Proteins Business LineROQUETTE

Pascal is the Vice President of the Pea & New Proteins Business Line

at Roquette since September 2016. Pascal leads Roquette’s global

development in specialty plant proteins and he joined Roquette in 2013 to manage the

Industry Global Business Unit. Pascal started his career in the chemicals industry and had

different business and operation leadership roles including extensive experience of living

and working in Asia and North America.

Susan MayneDirector, Center for Food Safety & Applied NutritionFOOD AND DRUG ADMINISTRATION

Susan is the Director of the Center for Food Safety & Applied Nutrition

at the Food and Drug Administration. In this position, Susan leads

the center’s development and implementation of programs and policies related to the

composition, quality, safety, and labeling of foods, food and color additives, and cosmetics.

She also served on a Nutrition Advisory committee for the FDA and has worked closely with

other government agencies.

Jackie MillerDirectorCHOBANI FOOD INCUBATOR

Jackie runs the Chobani Food Incubator. It gives growing food and

beverage companies access to Chobani’s network and expertise in

order to scale up their operations and achieve significant growth. After starting out her

career in fundraising and strategic marketing at international humanitarian organizations,

Jackie spent three years at the entrepreneurship fellowship startup Venture for America.

Christine NgGlobal Nutrition & Technology Solutions, Manager & Principal EngineerGENERAL MILLS

Christine is a senior leader in technology innovations at General Mills

with diverse experience that spans all product categories; food safety,

and supply-chain. Christine leads technical strategy development in new opportunity

spaces to meet future needs. She has demonstrated successes in converting external front-

end innovations from concepts to tactics to deliver impactful business results.

Enrique GonzalezCo-Founder & CEOGENIUS FOODS

Enrique has been an entrepreneur in the food industry since the

beginning of his career. He has experience in product development as

well as commercialization. Enrique is passionate about combining food, technology and

gastronomy to create foods that are affordable, nutritious and delicious.

Andrew IveManaging DirectorFOOD-X

Andrew is the Managing Director at Food-X, a number one food

innovation accelerator in the world responsible for building and

supporting the emerging food ecosystem. P&G brand management-trained, serial

entrepreneur and Business Advisor, Andrew is focused on developing high-growth

businesses in multiple verticals.

Sam KassPartnerACRE VENTURE PARTNERS

Sam is a food entrepreneur, former White House Chef and Senior

Policy Advisor for Nutrition. He is the Founder of TROVE, a strategy firm

focusing on improving health and sustainability of food companies and a venture partner in

Acre Venture Partners. Sam joined the White House kitchen staff in 2009 as Assistant Chef

and, in 2010, became Food Initiative Co-Ordinator.

Chris KerrPartnerNEW CROP CAPITAL

Chris has nearly three decades of leadership experience in financial

and venture capital management. He’s spent the last decade focused

on mission-related investing for the animal protection cause with a specific focus on food

industries. He has worked with a myriad of game-changing companies in the plant-based

foods sector.

Speakers:

Marc de GibonCEOCUDDLUP

Marc is the CEO of CuddlUp. He leads the development and

implementation of CuddlUp’s overall organizational strategy.

Marc was a former SAP Senior Manager for 16 years and managed international teams

and deployment of complex ERPs projects.

Biotraq helps food professionals reduce food waste and improve the traceability of its

products thanks to connected sensors.

Biotraq

Who ever dreamed of analyzing the content of their plate from a single picture? Foodvisor,

an app based on AI, makes this dream come true. This app helps users be more conscious

of their eating habits and reach their nutritional goals in a simple and fun way.

Foodvisor

Fun and original, Tassiopée is reinventing the coffee break with its 100% edible cup.

A delicious solution that is 100% ecofriendly.

Tassiopee

Cuddl’Up is an innovative, in-store and out-store ordering solution dedicated to restaurant

owners who want to increase efficiency, develop a new customer experience and boost their

turnover. Based on IA, its solution helps clients to grow their turnover by 28% on average,

increase attendance and customer satisfaction.

Cuddl’Up

Novolyze is a key start-up in the food safety sector. It develops and manufactures dry

and ready-to-use surrogate microorganisms to help food companies, laboratories and

equipment manufacturers perform in-plant safety validation studies and comply with the

new FSMA requirements.

Novolyze

Quick, simple and easy, Yooji is the solution for parents with high standards who want the

best for their kids. With healthy pre-portioned frozen purée patties, made with organic and

gluten-free ingredients, Yooji is the perfect meal solution for your baby.

Yooji

Yaniv NissimCEO & FounderGOPARROT

GoParrot CEO & Founder Yaniv has a decade of experience in finance,

private equity, product management and R&D. Yaniv has spent time as

a Senior Developer at IBM, a Product Manager at Followap and as an Officer at 8200, the

elite intelligence technology unit of the Israeli army.

Abi RamananCEOIMPACTVISION

Abi is the CEO of ImpactVision. Abi spent several years implementing

campaigns for a range of non-profit organizations before moving into

the food world to develop policy for the Fairtrade Foundation and Sustain: the alliance for

better food and farming. Abi has founded two food social enterprises in London, which

tackle issues ranging from unemployment to food waste and child hunger.

Nick RosaManaging DirectorCULTIVIAN SANDBOX VENTURES

Nick is a Managing Director of Cultivian Sandbox Ventures and Co-

Founder and Managing Director of Sandbox Industries. Prior to forming

Cultivian Sandbox Ventures, Nick led the buyout and served as CEO of The NutraSweet

Company, the first branded food ingredient. As a Senior Executive at Monsanto, he led the

Nutrition and Consumer Products division, overseeing NutraSweet, the consumer Lawn and

Garden Business, and Kelco food ingredients business.

William RosenzweigFounder & Chairman FOOD VENTURE LAB

William is a 2010 recipient of the Oslo Business for Peace Award, an in-

ternational honor recognizing his leadership in the realm of responsible

business. He currently serves as Senior Advisor to Generation Investment Management. In

2007, Will co-founded Physic Ventures, the first venture capital firm focused on investing

in keeping people healthy by supporting early-stage companies in consumer-driven health

and sustainable living.

Lila PrestonPartnerGENERATION INVESTMENT MANAGEMENT

Lila first joined Generation Investment Management in 2004 as a

member of the public equity investment team in London. Since 2008

she has worked on the firm’s growth equity platform, called the Climate Solutions Fund,

which invests in businesses that are generating value by enabling the transition to a low

carbon economy. She covers a broad range of sectors including consumer, agriculture,

food, water, biomass economy, and supply chain.

James RogersScience Director & CEOAPEEL SCIENCES

James founded Apeel Sciences, a company that develops edible

barriers to reduce post-harvest losses of fresh produce. James leads

a team of award-winning scientists and engineers to optimize Apeel’s natural, plant-based

formulas for the protection of fresh fruits and vegetables. James was the 2012 recipient of

the Frank J. Padden Jr. Award in polymer physics, the polymer physics prize in the United

States.

Brita RosenheimPartnerTHE MIXING BOWL

Brita brings 15 years of investment, M&A, and strategy experience

within the food and food-tech verticals. She is recognized as an

expert on the food-tech ecosystem and has advised startups, entrepreneurs, investors

and institutions as the Principal of Rosenheim Advisors. Her analysis on the food-tech

and media sector is regularly used by participants in the space to understand the quickly

evolving landscape.

Josh StevensChief Customer OfficerDAY TWO

Josh is Chief Customer Officer for Day Two and is responsible for US-

go-to-market strategy, plan, and execution to consumers, practitioners,

and health systems. Josh also advises Crosslink Capital as EIR for Health IT. For 20 years,

Josh led strategy, disruption, and growth for three of Silicon Valley’s biggest innovations:

social networking, cloud-based file management, and health IT.

Brett ThomasCo-FounderCAVU Venture Partners

Prior to co-founding CAVU, Brett founded and ran Thematic Capital

Partners, a private investment vehicle focused on equity investments

in the consumer sector. Brett has invested in and provided media services to some of the

biggest brands in the consumer space, including Suja, Bai, Lyft, and Popchips. For many of

these brands, Brett helped execute national ad campaigns that led to accelerated company

growth and helped build brand equity and recognition.

Elly TruesdellGlobal Product Innovation & DevelopmentWHOLE FOODS MARKET

As Global Co-Ordinator of Local Brands, Product Innovation &

Development, Elly leads strategic partnerships for local purchasing

programs across Whole Foods Market. Elly offers expertise in brand development, food

trends and product innovation, grown from eight years of leadership in purchasing and

marketing at Whole Foods Market’s North East region. Elly made her mark by identifying

and launching local products across categories, overseeing the North East’s grocery

program and cultivating emerging suppliers for national distribution.

Judith WhaleyVP, Sweeteners & Texturants New Product DevelopmentTATE & LYLE

Judith is the Vice President for New Product Development at Tate &

Lyle. Judith has launched six new starch products over the past three

years, including the CLARIA® line of starches, PULPIZ®, and TENDER-JEL®. She also initiated

development work on functional sugars, resulting in the launch of DOLCIA PRIMATM

Allulose syrup and has been highly involved with the development and launch of natural

high potency sweeteners.

Dean WiltseCEOFOODLOGIQ

As CEO of FoodLogiQ, Dean brings over 25 years of experience leading

start-ups, turnarounds, pre-IPO businesses and public companies.

Throughout his career, Dean has applied the same skill set to companies at various stages

of development. A results-oriented executive with extensive SaaS experience, Dean led the

turnaround of Greenfield Online, changing the business model to an internet data collection

business leading to an IPO in 2004 and the acquisitions of goZing and Ciao in 2005.

Arturo TanusProduce Safety ManagerCHIPOTLE MEXICAN GRILL

Arturo is Produce Safety Manager with Chipotle Mexican Grill. He helps source responsibly-raised ingredients by a careful selection of suppliers

who meet Chipotle’s high quality and safety standards. His role also includes food safety recommendations to mitigate food safety risks at supplier and restaurant level.

Speakers: Exhibitors:

Media and Marketing Partners:

+

Michel NischanFounder & CEOWHOLESOME WAVE

Michel is a four-time James Beard award-winning chef with over

30 years of leadership advocating for a more healthful, sustainable

food system. He is Founder & CEO of Wholesome Wave, Co-Founder of the James Beard

Foundation’s Chefs Action Network, as well as Founder and Partner with the late actor Paul

Newman of the former Dressing Room Restaurant.

Apeel Sciences creates edible products from natural plant extracts that slow the rate of produce spoilage, the

leading culprit of the global food waste crisis. Apeel’s FDA GRAS products for conventional and organic growers

keep produce fresh up to five times longer, which extends the distribution window of fresh food, reduces food

and water waste, and ultimately makes agriculture more sustainable.

Apeel Sciences

GEA Enzymes developed MADI™, a proprietary bioinformatic platform that allows the company to design proteins

for industrial applications. Using this platform, GEA Enzymes has designed a new set of enzymes that can

engineer fats on a molecular level, increasing quality of food products. The company is also working on an small

protein that can extend shelf-life of food products. The business model is B2B, engaging in co-development

contracts with large multinational companies.

GEA Enzymes

Bringg is the leading customer-centric logistics solution for enterprises with customers in over 50 countries

including some of the world’s best-known brands. Bringg’s powerful technology platform enables companies to

match Amazon’s logistical excellence in terms of operational efficiency and customer experience by streamlining

the way it deliver goods and services and creating the perfect experience for its entire ecosystem - from the

headquarters to the field and all the way to the customer.

Bringg

Mycrobiomics helps people get healthier through research, education and coaching on the connection between

your microbiome, nutrition and lifestyle choices, and health. Its first consumer service launched May 2017 in beta

at mycrofriends.com. Mycrobiomics was founded in 2015 by George Cigale, Founder and former CEO of Tutor.

com and Dr. Harlan Weisman, former President of J&J Pharmaceutical R&D. Mycrobiomics is based in New York

City and backed by seed investments from Mayo Clinic Ventures and Bloomberg Beta.

Mycrobiomics

NotCo is a food-tech company combining AI with food-science to craft cutting-edge plant-based foods

that deliver unprecedented experiences: Greek yogurt, milk, cheese, mayo all tasting like the real thing

(and even better).

NotCo

Genius Foods is making processed foods more nutritious, affordable and sustainable. It is a speciality food

ingredients company that develops food ingredients from fruit and vegetable by-products such as mango

seeds and peels. Genius Foods works with fibers and proteins to give its clients the tools to improve their

actual products or create more nutritious affordable and sustainable foods.

Genius Foods

GoParrot is an artificial intelligence chat platform that enables customers to place orders with restaurants over

chat channels such as Facebook Messenger, Slack, iMessage, Siri and Alexa. It then delivers those orders

directly to their PoS. The AI platform “talks” with the restaurant customers on their phones without having to

staff someone to manage that. Leading restaurant chains work with GoParrot to increase their mobile reach,

increase revenue and strengthen their brand equity.

GoParrot

ImpactVision’s software provides insights about the qualities and characteristics of food products non-

invasively and rapidly, using hyperspectral technology. Hyperspectral imaging combines the power of

digital imaging with the chemical technique spectroscopy, which means you can take an image of a food

item and understand nutritional content, freshness levels and how much protein, fat or moisture it contains.

ImpactVision is currently piloting the technology with food producers and retailers, and the first product is

software which can analyse beef based on three key quality parameters, pH, colour and tenderness.

ImpactVision

ripe.io is introducing the “blockchain of food”. Its technology provides a distributed, shared system of trust for

the food supply chain enabling improved industry collaboration for smarter more cost-effective contracting

and transparency. This shared system will meet growing consumer demand for food knowledge, traceability

and safety in fresh produce buying, improving quality and taste for customers.

ripe.io

Technology Showcase Presenters:

Strategic Partners:

To feed the world, we need nutrient-rich shelf-stable foods.

Only one solution delivers: MATS.

Visit us online at

www.915labs.com and

www.MATSMade.com

Cuddl’Up is an innovative, in-store and out-store ordering solution dedicated to restaurant owners who want

to increase efficiency, develop a new customer experience and boost their turnover. Based on IA, its solution

helps clients to grow their turnover by 28% on average, increase attendance and customer satisfaction.

Cuddl’Up

See You in

London!

Contact:

Stephan Groves

+ 44 1273 789912

stephan.groves@rethinkevents.com

London, October 18-19, 2017—

futurefoodtechlondon.com