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THE LEADERSHIP FORUM FOR THE NUTRITION INDUSTRY

The meeting place for leaders in…Innovation • R&D • Product development • Marketing • Business strategy

...across the global food and nutrition industry.

PROGRAMME

Brought to you by

NUTRAingredients.com

Themes include:

The rise of the healthconscious consumer

•Food for life, targeted nutrition

across the life stages•

A global search for newfood sources

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Since its launch in 2013 over 400 business leaders from 30 countries haveattended Food Vision. They’ve joined a community of equals, united in theirpursuit of commercial advantage at a time when consumer interest in nutritionis at its height and the industry’s need to innovate is imperative.

They tell us that being part of the Food Vision community supports that pursuit. That itadds value to their businesses, enriches their networks and extends their knowledge.

Isn’t it time you joined them?

Food Vision’s comprehensive programme of presentations, discussions, workshops anddebates will challenge your thinking and extend your horizons, with new ideas from theleading edge of food development. Our speakers are drawn from top-performingbusinesses and organisations across the world; innovators, market-makers, strategists andanalysts. They’ll address your market challenges and your business opportunities; theevolving expectations of consumers and strategies to meet them.

Your industry. Your event.

Come to Food Vision 2016 and find new strategies to compete and win

• The rise of the health conscious consumer – who they are, how they think and how you canreach them

• Food for life – a close look at cutting edge science combining genetics and personal health to deliver targeted nutrition across the life stages

• A global search – case studies from companies pioneering new food sources around the world

Themes on this year’sagenda include…

At a glance…Wednesday 2 March

Afternoon Arrivals

Evening 18:00 Innovation reception19:00 Opening session20:00 Drinks and buffet dinner

Thursday 3 March

Morning 07:15 Fun Run with Rob Edmond09:00 Plenary sessions11:40 Speed networking

Afternoon 12:30 Lunch with roundtable discussions

14:00 Plenary sessions

Evening 19:30 Food Vision champagne reception and dinner

Friday 4 March

Morning 09:00 Plenary sessions

Afternoon 12:35 Networking lunch14:30 Departures

“Well done on a great program!”Shawn Gallegly, VP, Product Management and Innovation

Commercialization, Tate & Lyle

“Fantastic presentations, inspirationand some great people.”Jens Bleiel, CEO Food for Health Ireland

“The event is still outstanding.”Paolo Petroni, R&D and Regional Affairs Director,Enervit SpA

“Food Vision has got the decision makersand the innovators; it’s an event whereyou can actually connect them.” Kantha Shelke, Principal, Corvus Blue

“Thank you for an excellent event!The speaker selection was spectacularwith some fascinating topics covered.”Dr Aaron T. Dossey, Founder and President,

All Things Bugs LLC

“Food Vision is fantastic, withpresentations that are thought provokingand relevant for my business as well asgreat networking opportunities.”Julia Clark, Business Manager, Chobani

“The conference was fantastic and I amlooking forward to next year’s.”Valentina Cugnasca, Co-Founder & CEO, Vertical Water

Voices from Food Vision

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DAY 1, WEDNESDAY, 2 MARCH

Arrive in Cannes at your convenience. We’ll be there to meet you at Nice airport and bring you to our venue, the exclusive5 star Grand Hyatt Hôtel Martinez.

18:00 Innovation ReceptionThe drive for innovation is a key Food Vision theme. To open our 2016 event we take a look at the innovative connectionsbetween the worlds of chocolate and scent. Expect deliciousness.

19:00 Adventures in innovation – what chocolate and scent have to teach us Lizzie Ostrom, lifelong perfume fan, and Cat Black, queen of chocolate

Chocolatiers and perfumers are challenging age-old perceptions of what’s delicious to eat and alluring to smell. Drown indelight as Lizzie one of the world’s most exciting commentators on all things scent, and Cat, food writer and grand jurymember of the International Chocolate Awards, introduce us to powerful pairings of chocolate and scent.

They’ll demonstrate how pioneers in both fields are breaking down boundaries and re-writing rules. Expect your senses tobe stretched and your mind to be challenged as they encourage us to consider how innovation in the world of fragrancemight mirror or even anticipate developments in food. But, most of all, sit back and enjoy an experience of sensorydecadence. Learn how to taste chocolate like perfume and develop an appetite for scent. You’ll get to sample perfumesand chocolates from the world’s finest producers. How could you possibly resist?

20:00 Drinks and buffet dinnerRelax and enjoy the company of your peers in preparation for the busy days to come.

Lifelong perfume fan Lizzie has beenintroducing people to the world of fragrancesince 2010, under her alter ego of OdetteToilette. She’s created scented events for bigbrands including Britvic, Unilever, Coty,Ruinart, Aesop, Fornasetti and The BodyShop, as well as many well-loved museums

and festivals. In 2015 she produced the scent activity for theIK Prize-winning, Tate Sensorium, was chosen as one of theLibertine 100 women, and published her first book,Perfume: A Century of Scents.

Cat is a leading writer on all thingschocolate, sits on the grand jury of theInternational Chocolate Awards and consultswith some of the world’s leading chefs. Shewrites for publications worldwide includingThe Spectator’s Scoff, Chef Magazine,Ganache, Caterer & Hotelkeeper, FOUR –

The World’s Best Food Magazine and 1001 Restaurants YouMust Experience Before You Die. She is a regular contributorto Girl’s Guide to Paris, wrote the home baking column inCakes & Sugarcraft Magazine for five years and is co-authorof Sex & Drugs & Sausage Rolls – the autobiography andrecipe book of Michelin starred chef Graham Garrett.

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Lizzie Ostrom

Cat Black

09:00 Chairman’s welcome and scene settingKaren Fewell, founder of marketing agency, Digital Blonde and the Food Marketing School

09:10 Health driven consumers: Passionate, conflicted and disruptingyour businessDr Shelley Balanko, Senior Vice President, The Hartman Group

Today more than ever consumers aspire to health and wellness, yet across the world diabetes and cancer are rampant,healthcare costs are rising and eight-year-old children weigh in at 300lbs. What’s going wrong? In truth consumers standat different points on a wellness awareness continuum – from committed and passionate to frankly, disinterested. TheHartman Group has been mapping consumer interest in health and wellness for 25 years and has noted a deepeningunderstanding of what it means to be well that amounts to genuine cultural transformation. Yet, at the same time, it hasfound that consumers are conflicted by their aspirations for wellness, their desire for indulgence and their need forconvenience in busy high-stress lives. Shelley’s presentation addresses the implications of this conflict for consumers’food choices and the strategies of food businesses.

• From ‘health’ to ‘wellness’ – today’s priorities and what consumers mean by ‘food that will do them good’• The wellness continuum – where customers stand, how they progress and why this is a positive way to segment your

market and your message• Desirable disruption – a performance review of key wellness brands reveals insights to consumer adoption with

important implications for your brand strategies• On trend – from the next demonised ingredient to the latest ‘must have’ benefit; a review of current trends in health

and wellness

• Ex-S.A.S, TV’s The Biggest Loser

• Trainer / Presenter, Adventurer

• Team Building Expert

• Owner of Obstacle Race Brand @urbanattackuk

07:15 Fun Run with Rob EdmondBefore diving into the future of food and nutrition why not join us for a refreshing 3 km run along the boulevard de laCroisette with fitness powerhouse Rob Edmond. The trainer and adventurer, famous for coaching TV’s Biggest Losers torecord (weight) loss will coach us during a 20 minute run for all abilities.

07:45 Recovery session and breakfast with Rob EdmondAfter the run, whether you’ve sprinted with us or not, hear more from Rob about recovery and the best strategies to takeyour fitness to the next level. Fuel up on breakfast and information and get ready for the day.

Shelley has an enlightened understanding ofthe social and cultural influences impactingthe food and nutrition marketplace. With afirst love in understanding people, sheenjoyed studying consumer behaviour as anethnographer and then directing TheHartman Group’s Analytic and Retainer

Services teams. Now as a member of The Hartman GroupLeadership team, the listening, questioning, and observationskills she applied to understanding consumers’ struggles anddesires are applied to understanding industry challenges.Shelley has a PhD in Applied Social Psychology from theUniversity of Windsor, an MA in Applied Social Psychologyfrom the University of Saskatchewan and a BA in Psychologyfrom the University of British Columbia.

DAY 2, THURSDAY, 3 MARCH

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Shelley Balanko

10:40 Sexy kefir. Next generation fermented foodsAmanda Hamilton, Nutrition Director, Rhythm Health

Kefir milk and cultures have been used by ‘those in the know’ to aid digestion for thousands of years, but has long sincefallen into obscurity. Rhythm Health is making kefir sexy again and putting it centre stage in what Amanda describes as afermented foods revolution. The new kefir is sugar and cholesterol free, but its main claim to fame is a unique cold-pressmethod Rhythm Health has developed to maintain the live cultures in its drinks without added preservatives.

Amanda’s presentation will describe how Rhythm Health is using innovative ingredients, processes and marketingapproaches to create a UK-wide market for fermented foods that promise increased potency and health benefits

• High pressure processing: maximising raw nutrition by improving the potency of microorganisms• Market enlightenment: Innovative ingredients, packaging and communication to make fermented foods ‘sexy’ for

today’s consumers• Maximum benefit – minimum interference: holistic, consumer friendly approaches to delivering pre-and probiotics

Amanda leads the nutrition strategy ofRhythm Foods, a company founded in 2008who are bringing a new generation of kefirproducts to market. She has numerousbusiness interests in the fields of nutrition andhealth, including a global health spa, and is arespected author and broadcaster. Her latest

book ‘Eat, Fast, Slim’, made the Amazon bestseller releasewithin days of its release. She is a Senior Associate of theUK Royal Society of Medicine and a member of TheNutrition Society, the British Association of NutritionalTherapists and the Guild of Health Writers. She holds adegree in communications, a professional nutritionqualification and post-graduate in Obesity Science.

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10:10 Refreshments

Amanda Hamilton

DAY 2, THURSDAY, 3 MARCH

09:40 Canary in the coal mine: Using social conversation analysis to gain insight into consumers’ food preferences

Ed Dilworth, founder and CEO, Social Context Inc.

Every day billions of people around the world engage across social media to discuss, celebrate and sometimes complainabout the things they eat. These conversations take place with friends, peers, the passionate and the professionals and, likecanaries in a coal mine, can alert us to changes in the consumer environment. If only we learn how to listen. Thispresentation will demonstrate how social listening can give food businesses a deeper understanding of what tastes arecoming into vogue and which are falling out of favour. We’ll discuss the art and science of social listening and the pool ofinsight it lets us swim in.

• How to listen in – the art and science of social media listening• What you can learn – how social analytics can guide product planning, marketing and messaging• Dissecting difference – slicing the data for geographic, demographic or psychographic insight• The proof of the pudding – case studies from food and beverage brands that have used social listening to guide strategy• Past and future – trends we predicted and what’s coming next

Ed has a distinctive track record starting andrunning successful marketing and researchstrategy companies including RockpileInteractive, one of the first internet agencies.He was a partner and president of Kadium,an internet marketing and researchdevelopment company that was among the

first to use social conversation analysis for marketing andproduct development. For the last seven years he has runthe Social Context group, providing social research servicesto companies across industries, including food, beverage,healthcare and hospitality.

Ed Dilworth

11:40 SPEED NETWORKING

Extend your horizons with a series of four minute meetings with your fellow delegates. Introduce yourself to a newcontact every time the bell rings and find out if you’ve got mutual interests that would make a subsequent, more in depthmeeting worthwhile.

12:30 Lunch with roundtable discussions

Discuss the issues that matter most to you.Each roundtable will be hosted by an industry expert who will lead discussions on a series of topics to be announced onthe day. Join the table that suits you best (subject to availability).

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11:10 Food for the heart. How marketing forms and changes ouremotional relationships with foodKaren Fewell, founder of marketing agency, Digital Blonde and the Food Marketing School

Some of the best moments in life happen around a table, when we’re eating and drinking with people we love. How weconsume food and enjoy the social aspects of eating are learned behaviours and most of the 200 or more decisions wemake about food every day are subconscious. If we want to change the way people eat, we can’t just give theminformation, we need to change the way they think and feel about food. Karen’s presentation will investigate advances inneuroscience and psychology that put marketers in a powerful position to influence human relationships with food.

• Insight from neuroscience and psychology that helps brands influence human relationships with food• Food love, lust and trust – a modern perspective on ‘brand love’ for today’s food educated consumers living in a

digital world• How marketing has changed more in the last five years than the previous 50 and why now is the time to review

food marketing approaches• The future of marketing and the positive role it can play in forming emotional relationships with food.

Karen runs the food marketing agency DigitalBlonde and a training company focused onfood marketing strategy. With almost 20years’ experience in food and hospitality, sheis passionate about consumers’ emotionalconnections to food and eating. It is her wishfor people to embrace food in ways that are

not detrimental to themselves or the planet. This personalbelief is echoed in Digital Blonde, which has a mission tounderstand the impact of marketing on people’s emotionalrelationships with food. Karen is currently writing a newbook ‘#foodporn’.

Karen Fewell

DAY 2, THURSDAY, 3 MARCH

14:30 Early years nutrition – the importance of the first 1000 days in setting up health for lifeDr Sandra Einerhand, founder and consultant at Einerhand Science & Innovation

The quality of nutrition delivered during the 1,000 days between a mother’s pregnancy and the day her child turns twowill determine the future health of her infant. Malnutrition in this period impedes brain and immune system developmentand growth, leading to a diminished learning capacity, poor performance in school, susceptibility to disease and alifetime of lost earning potential. The evidence suggests that, if we could ensure good nutrition in the first 1,000 days forthe world’s children, we could save over a million lives a year, reduce the toll taken by tuberculosis, malaria and AIDS,boost each child’s educational receptiveness and reduce disparities in health, education and economic potential. We’llconsider the evidence for the ‘first 1,000 day impact’ and ask what more can the food industry do to secure a healthystart for the world’s children.

Sandra has more than 20 years’ experience inbusiness oriented research management andinnovation in nutrition and life sciences.Before founding Einerhand Science &Innovation to provide science-based strategicadvice and services to food companies in2015, she worked for Danone Nutricia

Research, Tate & Lyle Ingredients and Lipid Nutrition, whereshe led scientific programmes to bring new prebiotic,probiotic and fermented products to market. She hasspecialised in the prevention and treatment ofgastrointestinal diseases, studied chemistry in Amsterdamand has a PhD in Life Sciences.

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Sandra Einerhand

14:00 “Us vs them”- Malnutrition and deficiencies in the developed vsthe developing world - a myth busting sessionJane Badham, Managing Director, JB Consultancy

For most of us living in the developed world the word ‘malnutrition’ conjures pictures of starving pot-bellied childrenfaraway. Malnutrition happens to ‘them’ – not us. Yet malnutrition is a global phenomenon affecting 2 billion people,some of whom may live in your street. They include people who eat enough calories to live, but whose basic dietdoesn’t provide the vitamins and minerals needed for mental and physical health. Described in this way malnutrition –often ignored and underappreciated – has devastating consequences for individuals, communities and economies. Janewill share the facts and offer up solutions that provide opportunities for innovation.

The truth about malnutrition:• Why vitamin and mineral deficiencies account for around 7% of the global disease burden.• How iodine deficiency is the world's greatest single cause of mental retardation and brain damage, and lowers

intellectual capacity by 10-15%. • Convincing evidence that nutritional depletion adversely affects long-term health…• …and outcomes of medical interventions in the elderly.• Why micronutrient supplementation and fortification are ranked as the top development investments, by the

Copenhagen Consensus.

A registered nutritionist and dietitianspecialising in micronutrient malnutrition andmaternal and infant health, Jane has beenrunning her own health communication andstrategy business for twenty three years. Shecombines consultancy with membership ofSouth Africa’s Food Legislation Advisory

Group within the Ministry of Health. In her consultancywork she advises development agencies, NGOs, CSOs,donors, the food industry and media on a range of nutritionissues, particularly relating to infants and young children.She has been awarded the South African Food Science &Technology Association’s meritorious award for journalismand the Association of Dietetics award for her contributionto the profession.

Jane Badham

16:30 An ‘ode’ to Eating: Stimulating appetite among dependent older people Lizzie Ostrom, sensory communications specialist and Founder of ode

A growing population of dependent older people – cared for at home or in residential care – are prone to malnutritionbecause they’ve disconnected with food. They’re not involved in cooking it, have little reason to look forward to it andoften simply forget how to be hungry. An expert in scent and its power to influence human behaviour, Lizzie Ostrom hasled the development of ode – a recently launched food fragrance device that’s successfully re-igniting the appetite ofdementia and Alzheimer’s sufferers in care homes across seven countries. ode’s success is built on an understanding ofthe impacts of ageing on appetite, the use of scent as a ‘let’s eat’ prompt and a wealth of research that links anticipationand reminiscence with the desire for food. As dependent ageing populations grow, the food industry has a marketopportunity to win if it can create foods, package and deliver them in ways that reconnect failing appetites with the joy ofeating. Drawing on unique research and her experience with Ode, Lizzie will describe how this can be done.

• Disconnected with food – why ageing populations lose interest in eating and the challenge this presents for food manufacturers• Ode to success – how ode is helping dependent older people gain weight, improve nutrition and re-engage with food• Consumers in care – why care homes and carers represent a viable food market and the golden rules for cracking it

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16:00 Refreshments

15:00 In it together. How public and private initiatives can drivethe health agendaDr Jörg Spieldenner, Head, Public Health Nutrition Department, Nestlé Research Center

Food corporations are often accused of putting profits above public health but the chief of public health nutrition at theworld’s biggest food firm claims that the two can go together thus having a positive contribution to make to public healthinitiatives. He calls for closer collaboration between commercial firms and government, not-for-profit organisations,charities and NGO’s to accelerate the public health agenda, particularly in developing markets. Pointing to successfulprojects in the Philippines etc. he’ll show…

• Why the food industry must adopt a public health approach to address malnutrition• How research can be used to ensure impacts are real, measurable and can be sustained long term• That health outcomes are the measures that matter – not nutrient outputs• Why money matters – the economic cost of malnutrition and vitamin deficiencies

Jörg is Head of Public Health Nutrition at theNestlé Research Centre, where he is responsiblefor the Sustainable Nutrition ResearchProgramme. He was previously Global Head ofHealth Economics for the Nestlé NutritionInstitute. Jörg joined Nestlé in 2009 afterholding positions as Head of Switzerland’s

National Prevention Programmes, Professor at the University ofApplied Sciences of Western Switzerland, and ExecutiveDirector of a global NGO. He was a delegate and advisor to aGerman state health minister and served in the directorate ofexternal relations at the European Commission. He lectures atuniversities of applied sciences in Zurich and Lausanne.

Jörg Spieldenner

15:30 PANEL DEBATE: Do they get it?

The industry’s ability to market and sell food aimed at consumer groups segmented by life stage or health statusdepends on consumers’ ability to identify where they stand in this complex picture. In a market where one size nolonger fits all, how can the industry help consumers to understand and plan for their nutritional needs at every stage oflife? And where does responsibility for consumer education most safely rest? With governments and NGO’s or withmarketers within the food industry itself?

Dr JörgSpieldenner,Head, PublicHealth NutritionDepartment,Nestlé ResearchCenter

Jane Badham,ManagingDirector, JBConsultancy

Dr Greg Paul,Global Director,ConsumerInsights, DuPontNutrition &Health

Lizzie is an expert in scent and its impact onappetite and eating. Working with majorfood brands, she draws attention to thepower of fragrance to influence humanbehaviour and enhance the enjoyment offood. With Rodd Design, product designersworking with a range of leading consumer

brands, she co-founded the award winning ode device. odeuses fragrance to encourage appetite among dementiasufferers. ode has been incubated by the UK Department ofHealth and the Design Council, has won the CreativeBusiness Cup and is poised for rapid international growth.

Lizzie Ostrom

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17:30 Chairman’s closing remarks

19:30 Champagne Reception and dinner at Le Bistro des Anges

By popular demand we will be returning to the luxurious but informal setting of this historic 18th century house. EnjoyChampagne on the terrace and Michelin Star dining at Le Bistro des Anges, home of one of the most admired chefs inFrance, Bruno Oger, whose spectacular dinners for the Cannes Film Festival are legendary.

17:00 Texture creates good food that anyone can swallow: Appetising and nutritional Smoothfood for the elderly and ill Sandra Forstner, Biozoon Food Innovations GmbH, Co-inventor of Smoothfood

More than one in five people over the age of 50 find chewing and swallowing difficult. Many diseases, includingdementia, dysphagia and some cancers, inhibit the ability to eat, leading to nutritional deficiencies and malnutrition. Inthe past the only alternative for these patients has been porridge-like food that’s unappetising and – for many – depressing.Sandra will reveal how Smoothfood changes all by combining classical cooking techniques with the latest food texturingsystems to create foods that anyone can eat. She’ll show how Smoothfood is improving nutrition and restoring eatingpleasure for residents in over a 1,000 nursing homes across Germany and brief us on the next stage in Smoothfood’sevolution – the application of 3D printing to create textured foods that look like ‘the real thing’.

• No-chew food – how Smoothfood combines classical cooking and texturing technologies to create food anyone can eat• No single right answer – how different eating difficulties can be addressed with a variety of texturing techniques• Print on demand – how Smoothfood’s evolution will allow nursing homes and hospitals to print food that matches the

nutritional demands of each patient• Future focus – how Smoothfood technologies could cut the time and cost of food production on an industrial scale

Sandra works as a project manager withinStrategic Research in Biozoon. She studied atthe University of Applied SciencesWeihenstephan-Triesdorf in Freising,Germany, and holds a BSc in foodtechnology. From her combined experiencein academia and industry, she has gained

professional know-how within food ingredients andprocessing technologies complemented by successfulmanagement, both as a participant and as coordinator ofseveral European and national RTD projects. Within theprojects, she currently focuses on the research anddevelopment of personalised nutrition for the frail andelderly.

Sandra Forstner

DAY 2, THURSDAY, 3 MARCH

DAY 2, THURSDAY, 3 MARCH

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09:05 Advances in personalised nutritionDr Vimal Karani, Assistant Professor in Nutrigenetics, University of Reading, UK

Metabolic diseases such as obesity and diabetes are heritable traits that arise from the interplay between genetics andlifestyle factors, including diet and exercise. While the realisation of this is driving a move towards personalised nutrition –where genetic testing becomes the basis for individual nutrition plans – the food industry will only be able to realisebenefits if it can develop tailored approaches for population groups or sub groups. This presentation will look at how theprinciples of personalised nutrition can be adapted within food strategies that benefit whole communities. Drawing onrecent research Vimal will consider…

• The journey from nutrigenetics to personalised nutrition – lessons for the food industry• Diets for population groups – what’s possible and what’s not• Bioinformatics – understanding the impacts of nutritional adaptations on health outcomes

09:00 Chairman’s re-cap of day 2 and welcome back

Vimal is a Lecturer in Nutrigenetics at theUniversity of Reading, UK. He completed hispost-doctoral training at the MRCEpidemiology unit in Cambridge andUniversity College London, UK His primaryresearch interest is in gene-nutrientinteractions on metabolic and CVD-related

outcomes. His long term goal is to use the findings fromobservational studies to carry out human intervention studieswith a view towards developing industrial collaborations forpersonalised nutrition.

DAY 3, FRIDAY, 4 MARCH

Vimal Karani,

9:35 From micro farming to macro markets: Transforming a never-heard-of ingredient into a trending global superfood - and creating a new business model for rural Africa

Andrew Hunt, Co-founder and Managing Director, Aduna

Three years ago nobody had heard of the baobab fruit. Today it’s one of London’s best-selling superfoods and is taking theUK – and 15 other international markets – by storm. Three years ago the baobab trees were lying unharvested acrossNorthern Ghana’s impoverished savannah. Today they’re helping provide sustainable livelihoods for 12,000 of itspopulation. In creating health food brand and social business Aduna, Andrew has turned the traditional aid model on itshead by investing, not in speculative production projects for low-value commodities, but in driving the creation of newmarkets for high-potential underutilised crops – many of which already grow abundantly in the wild. Aduna is amasterclass in how to create a market from scratch and a blueprint for a new style of ethical business.

• The business model – Aduna’s vision to create a sustainable industry that can support up to 10 million African households - through trade not aid

• The journey so far – how Aduna harnessed grass roots marketing and volunteers to take baobab from obscurity to London’s best-selling superfood

• Transforming stereotypes – from ‘sympathy-vote marketing’ to aspirational and vibrant Africa-inspired premium brand• What’s next in the pipeline? How Aduna will replicate the baobab model for other natural harvests across Africa

Andrew started his career in advertisingbefore a radical life change took him to theGambia, where he won a UN World Business& Development Award for his work withsmall-scale producers. In 2012 he co-founded Aduna, an Africa-inspired healthand beauty brand and social business, which

creates demand for under-utilised natural products fromsmall producers in Africa - starting with the superfoodsbaobab and moringa. In 2015 Aduna was shortlisted forthree Guardian Sustainable Business Awards, was a finalist inVirgin’s Pitch to the Rich competition and won the UKBAASocial Impact Investment of the Year Award, Natwest SE100Storyteller Award and two Great Taste Golds. Andrewbelieves passionately in the power of brands to transformperceptions of Africa. He holds an MBA (dinstinction) fromSaïd Business School, University of Oxford.

Andrew Hunt

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10:45 Grow eat grow. How technology has unlocked a superfood you can grow onsite and get farm fresh at the push of a button

Benny Shoham, CEO and Co-founder, GreenOnyx

Green Onyx is about to turn a little known Asian aquatic vegetable into a globally available superfood. Exceptionally nutrientdense Khai-Nam has been a staple in its native Burma, Thailand and Laos for centuries, but its short shelf life and challenginggrowing conditions has limited its distribution potential. Green Onyx has overcome these barriers by deciphering Khai-Nam’s‘optimal cultivation conditions” and applying bio-mimicking technologies to grow it ‘on-site’ – in industrial productionsites, in restaurants and eventually in every home. It’s a mind-bending example of how ‘outside of the box innovation’ canbring new sources of our health promoting nutrients into the food mainstream. Benny will share lessons from GreenOnyx’sfour year journey from ‘technically impossible’ to ‘market readiness’ as Khai-Nam’s eagerly awaited launch gets underway.

• The tech company that grows organic food – why GreenOnyx is a technology led food business • Outside the box innovation – how two entrepreneurs with no food industry experience turned cell biology and

technical expertise into a food industry breakthrough• 250,000 possible applications – how technology led innovation can open up food diversity and bring back the fresh

ingredients missing from our modern world• Transparent marketing – how Green Onyx has built a worldwide appetite for Khai-Nam among consumers, chefs and

food manufacturing businesses

Benny has vast global executive experiencein both Fortune 500 and start-up companies.He has built companies with complexmultidisciplinary products from an Idea toglobal launch. His heart lies in engineeringand his other passion is scuba diving. Bennyholds an electronics engineering degree from

the Technion, Israel and an executive MBA degree from,Bradford, UK

Benny Shoham

11:15 Partner or die. Why big business needs start-ups Jeremy Basset, Founder, Unilever Foundry

When he was running General Motors Jack Welch noted that, “when the rate of change on the outside exceeds the rate ofchange on the inside, the end is near.” It’s an observation that drove the establishment of Unilever Foundry – a globalplatform through which Unilever collaborates with new start ups, innovators and entrepreneurs the world over. In justover a year Unilever Foundry has set up 85 pilots in 32 countries and invested over $5 million in disruptive newbusinesses. Drawing from Foundry case studies that show how entrepreneurial innovators are accelerating the pace ofchange within Unilever, Jeremy will make it clear why all big businesses need start-ups.

• Contagious agility: How the entrepreneurial spirit can infect your culture and make it better• Bleeding edge meets leading edge: The magic that happens when scalable resources power new ideas to life• Staying free: Why acquisitions kill innovation fast and how partnering saves money• Creating the future: How Unilever Foundry is re-forming Unilever and accelerating its mission for sustainable living

Jeremy both initiated and now leads theUnilever Foundry, the company’s platform forengaging with start-ups and innovativetechnology companies that can help Unileverpioneer the future. As the company’s GlobalMarketing Strategy & Ventures Director hehelps shape its company-wide approach to

innovation. He has spent more than twelve years atUnilever most recently as Global Director of its NewBusiness Unit, where he was responsible for leveragingUnilever’s brands and IP to develop new ventures. Thisincluded developing new technologies, business models andpartnerships which stretched Unilever beyond thecompany’s core capabilities before the creation of UnileverFoundry.

Jeremy Basset

10:05 Refreshments

DAY 3, FRIDAY 4 MARCH

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12:30 Closing remarks

12:35 Networking lunch

14:30 Departures

11:45 Innovation discussion

Together with Unilever Foundry we asked trailblazers in food and nutrition to reveal how they are tackling some of theindustry’s greatest challenges. We’ve invited the most innovative companies to join the forum, present their solutions,discuss the consumer trends they’re tapping into and shine a spotlight on some of the opportunities (and pitfalls) that areout there.

Chair: Jeremy Basset

Panellists will be announced at the end of February.

DAY 3, FRIDAY 4 MARCH

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Registration (3 days) is an investment of €2,495 (+VAT/TVA) and includes:• All plenary sessions, debates and roundtable discussions• First night Innovation Reception with drinks and buffet dinner• Second night champagne reception and dinner• Networking lunches• Continuous access to refreshments, wireless internet and other business support services• Delegate pack

And there’s more… thanks to the generous support of our partners you will also enjoy:• 2 nights at the Grand Hyatt Hôtel Martinez (March 2 & 3)• Transfers between Nice airport and the Grand Hyatt Hôtel Martinez (March 2 & 4)

From the moment you arrive to the hour you depart, we’ll take care of everything, leaving you to immerse yourself in the Food Vision community and to take full advantage of unmatched networking opportunities.Register online here: www.foodvisionevent.com/register or email Joely.Hodgson@wrbm.com or callJoely on +44 (0)1293 846 509

Group discount / team rate: Save when sending two or more people. We offer a 20% group discount when you registertwo or more at the same time. Use the promotional code GROUP2016.

Please note: discounts cannot be combined. If you qualify for more than one discount we will apply the higher discount rate. Discounts must be redeemed at time of registration cannot be applied retroactively.

Join the Food Vision forum

Food Vision 2016 returns to the world famousGrand Hyatt Hôtel Martinez on Cannes’famous Boulevard de la Croisette. Heralded asone of the French riviera’s flagship hotels, it isa prime destination for prestigious businessevents, with state of the art facilities andexcellent air, road and rail links. Nice Côted’Azur Airport, served by most global airlines,is only a 30 minute drive away.

Should you wish to arrive early, extend yourstay for either business or pleasure, or reviewyour travel options, please contact ourdestination management partners via the FoodVision website when you register.

Our venue

A pioneer in high added value nutritional ingredients from chicory and peas, Cosucra hasbeen active in the research and development of natural food ingredients derived fromchicory and peas for 20 years. Our products, Fibruline® (inulin extracted from chicoryroots), Pisane® (a pea protein isolate) and Swelite® (pea fibre) are used by over 400manufacturers and included in over 1500 food products worldwide. For all theseingredients we are not just a supplier. We partner with our customers, providing marketexpertise, extensive clinical research, and experience in regulatory affairs to help themimprove existing products and develop new ones.

Above all, Cosucra Groupe Warcoing is a family company built on strong values, which arethe foundation of its success and reputation. We believe that companies must take steps tomanage their impact on the natural environment. That’s why, today, we combine highlyeffective production methods with environmental protection and our efforts to improve ourenvironmental performance are a fundamental part of our mission.www.cosucra.com

Royal DSM is a global science-based company active in health, nutrition and materials. Byconnecting its unique competences in Life Sciences and Materials Sciences, DSM is drivingeconomic prosperity, environmental progress and social advances to create sustainablevalue for all stakeholders simultaneously.

DSM delivers innovative solutions that nourish, protect and improve performance in globalmarkets including food and dietary supplements, personal care, feed, medical devices,automotive, paints, electrical and electronics, life protection, alternative energy and bio-based materials. DSM’s 24,500 employees deliver annual net sales of around €10 billion.The company is listed on NYSE Euronext.www.dsm.com

Through its Nutrition & Health business, DuPont addresses the world’s challenges in food byoffering a wide range of sustainable, bio-based ingredients and advanced microbialdiagnostic solutions to provide safer, healthier and more nutritious food. Through closecollaboration with customers, DuPont combines knowledge and experience with a passionfor innovation to deliver unparalleled customer value to the marketplace.

The global network of food scientists and technologists in DuPont brings world-classexpertise in soy proteins, emulsifiers, enzymes, hydrocolloids, cultures, antioxidants,antimicrobials, microbial detection and an array of health-promoting ingredients to what wecall ‘the Global Collaboratory™ — a place where solutions that make a real difference arediscovered and brought to life.www.food.dupont.com

At BASF, we create chemistry – and have been doing so for 150 years. Our portfolio rangesfrom chemicals, plastics, performance products and crop protection products to oil and gas.As the world’s leading chemical company, we combine economic success withenvironmental protection and social responsibility.

BASF Nutrition & Health provides a comprehensive product and service portfolio for thehuman and animal nutrition, pharmaceutical and flavour & fragrance industries. Withinnovative solutions and modern technologies we help our customers to improve theirbusiness efficiency and the sustainability of their products. Our human nutrition solutionsinclude vitamins and carotenoids, plant sterols, emulsifiers and omega-3 fatty acids.www.newtrition.basf.com www.basf.com

Our partners make a valuable contribution to Food Vision and work collaboratively with us as your joint hosts. Confirmed industry partnersto date include BASF/Newtrition, DSM, DuPont, Cosucra and Wales. For updates on additional partners visit our website:www.foodvisionevent.com

Our partners

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Gold partners

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Interested in becoming a Food Vision 2016 Partner? Please contact tim.evans@wrbm.com

Wales, the place to take your product from concept toconsumer.

Major international brands including AB Inbev, Kellogg,Cadbury, Lactalis/Nestle, Spadel, Unilever, Pinnacles, 2Sisters, Calbee, Arla Foods have invested in Wales alongsidemany home-grown successes.

With an ambition to grow the industry by 30% in 2020, theWelsh Government are committed to supporting the industryby taking advantage of the natural and human resources thatwe have combined with unrivaled business, technical andfinancial support.

Whether you’re looking to expand globally, or on a Europeanor UK level; looking for R&D or co-packing partners orseeking business financial support please come and speak tous. Just Ask Wales

Silver partner Supporters

With more than 273,000 independently audited unique visitorsevery month, NutraIngredients.com is the indispensable as-it-happens news sources for the functional foods and supplementsindustries. Using dynamic audio, visual and text formats,NutraIngredients journalists offer the expertise required tounlock, process and effectively communicate the scientific,regulatory and industry issues that matter to your organisation.Whether it is a despatch from the frontier of probiotic science,the latest health claim developments or indepth new ingredientsappraisals, NutraIngredients brings you the news first.

NutraIngredients.com

With more than 250,000 unique visitors per month,FoodNavigator.com delivers breaking news on topics thatare shaping the global food industry – whether it’s the latestdiscoveries in natural colours, legislation that requires newways of working, or next year’s hot new trends. Ourjournalists on three continents strive to place every piece ofnews into a broader context, but they don’t just deliverwritten content – video and audio podcasts give access tothe views of industry experts from the reader’s own screen.

FoodNavigator.com

FoodNavigator and NutraIngredients – delivering independent breaking news to global food and nutrition industry. Our market-leading information service is trustedby more than 523,000 readers worldwide. Our editorial teams work closely with us to bring you a programme that provides unequalled insights into the issuesconfronting the food and nutrition industry. Watch out for interviews and profiles of our Food Vision contributors pre and post event.

Brought to you by

NUTRAingredients.com

About the organisers

Food Vision is brought to you by Vision Events, an international events team that has specialistknowledge of each market plus the skills and resources to deliver in each. As innovators we’redeveloping new event formats and approaches that maximise value for commercial partners whiledelivering content that wins applause and loyalty from even the most demanding audiences.

Vision Events is a division of William Reed Business Media. As a publisher and multi-nationalevents business. We:• Regularly engage with over 2.8 million nutrition professionals the world over.• Publish industry-leading titles including NutraIngredients and FoodNavigator• Stage events that attract over 40,000 delegates on every continent• Lead global award programmes, including the International Wine Challenge and

World 50 Best Restaurants, that set global standards.

www.wrbm.com

www.foodvisionevent.com@food_vision #foodvision