Breakthrough Technology & Investment Models for Tomorrow’s Food

Exciting, trailblazing start-ups and established and interested investors.

I highly recommend attending Co-Founder, Hampton Creek

www.futurefoodtechnyc.com @FoodTechInvest

Silver Partner: Country Partner:Gold Partners:

Lila Preston Partner GENERATION INVESTMENT MANAGEMENT

Elly Truesdell Global Product Innovation & Development WHOLE FOODS MARKET

Pascal Leroy Vice President, Pea & New Proteins Business Line ROQUETTE

Sam Kass Partner ACRE VENTURE PARTNERS

Zachary Ellis, Jr. External Innovation & Corporate Venturing PEPSICO

This dynamic and challenging event will focus on the most exciting innovations and pressing challenges in the vibrant food-tech market. Global food brands, VCs and start-ups will join forces to transform ideas and ambitions into business success.

⊲ Gain critical intelligence on the hottest food-tech themes, from virtual reality to alternative proteins and the microbiome

⊲ Hear from global food brands: Get essential insights into their corporate strategy and explore opportunities for future partnerships

⊲ Find out where VCs are planning to invest and what they’re looking for in potential business relationships

⊲ Engage with the latest innovations and start up technologies during future-focused Technology Pitching sessions

⊲ Take a seat at the table and engage in roundtable industry debates with investors, start-ups and established food and technology brands

⊲ Unlock new business opportunities: Plan your event and schedule one-to-one meetings in advance

An unparalleled group of industry leaders and entrepreneurs revolutionizing our food system. The ability to bear witness to this intersection of minds and perspectives is insightful and productive as we evaluate the most promising investment opportunities MD, Cultivian Sandbox

Future Food-Tech Returns to New York as a Catalyst for Innovation and Investment

FFT brought together an amazing cross-section of senior execs to discuss the accelerating disruption of the food industry. In addition to strategy and investor insights, there was a deep interest in solutions to help people live and eat better

CEO, Innit

Lihi Segal Co-Founder & CEO DAYTWO

Dean Wiltse CEO FOODLOGIQ

Elly Truesdell Global Product Innovation & Development WHOLE FOODS MARKET

Lila Preston Partner GENERATION INVESTMENT MANAGEMENT

Chris RobertsPrincipalL CATTERTON

Lance Koonce Partner DWT

Chris Kerr Partner NEW CROP CAPITAL

Andrew Ive Managing Director FOOD-X/SOSV

Sam Kass Partner ACRE VENTURE PARTNERS

Mary Kay James Vice President & General ManagerTYSON NEW VENTURES

Christine Ng Global Nutrition & Technology Solutions, Manager & Principal Engineer GENERAL MILLS

Pascal Leroy Vice President, Pea & New Proteins Business Line ROQUETTE

David Lee COO & CFO IMPOSSIBLE FOODS

Greg McParland Senior Investment Manager DSM VENTURING

Gabriel KraManaging DirectorPRELUDE VENTURES

Jonathan Berger CEO THE KITCHEN FOODTECH HUB

Nard Clabbers Senior Business Developer Personalized Nutrition and Health TNO

Alain Bankier Early Stage Investor NEW YORK ANGELS

George CigaleCo-Founder & CEO MYCROBIOMICS

Nicholas Chia Associate DirectorMicrobiome Programme MAYO CLINIC

Steve French Managing Partner & Owner NATURAL MARKETING INSTITUTE

Victor FriedbergManaging PartnerS2G VENTURES

Brad Farmerie Executive Chef SAXON + PAROLE

Lou Cooperhouse Executive Director RUTGERS FOOD INNOVATION CENTER

Zachary Ellis, Jr. External Innovation & Corporate Venturing PEPSICO

CONFIRMED SPEAKERS

9:20Opening 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?

• What are the challenges in identifying and catalyzing the wide-scale distribution of food innovation that deserves national and international attention?

• 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 benefit 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

Speakers:Sam Kass, Partner, Acre Venture PartnersChris Mallett, Corporate Vice President, R&D, Cargill

9:05Keynote: Delivering a Safe & Healthier Food Supply

Speaker:Susan Mayne, Director, FDA Centre for Food Safety & Applied Nutrition

10:05Consumer Insights: The Three Cultural Shifts Affecting the Global Food Industry

Speaker:Steve French, Managing Partner & Owner, Natural Marketing Institute

Future Food-Tech New York

SUMMIT PROGRAM

Day One — June 7, 2017

8:00Registration

• What role can restaurants have in bringing new food experiences to customers? What have been customer’s buying decisions on new products such as alternative proteins? How popular are they?

Interviewer:Beth Kowitt, Senior Writer, Fortune Magazine

Speakers:David Lee, COO & CFO, Impossible Foods Brad Farmerie, Executive Chef, Saxon + Parole

10:50Fireside Chat: The Role of Restaurant Chains in Shaping Consumer Demand in

New Foods

• What is the value proposition for alternative plant-based proteins food and ingredients?

• What challenges remain, for example, around taste and texture? How are ingredients and fibres being combined and processed without compromizing on 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 as well as indigenous crops in becoming the future of plant-based proteins and food ingredients?

• Catalyzing a shift towards greater inclusion of plant proteins in diets. What is the role of governments in producing dietary guidelines and supporting research and investment in alternative proteins?

Speakers:Mary Kay James, Vice President & General Manager, Tyson New Ventures Pascal Leroy, Vice President Pea & New Proteins Business Line, Roquette Liz Specht, Senior Scientist, The Good Food InstituteSofia Elizondo, VP Corporate Strategy & Business Development, Hampton CreekStephanie Downs, Co-Founder & CEO, Good Dot

11:20Blazing a New Pathway for Next Generation Plant-Based Foods & Ingredients

12:00Networking Round Tables Delegates will break into round table discussion groups, each focused on a business-critical issue within food-tech and hosted by an industry leader – bring lots of business cards!

10:20 Networking Coffee Break

3:30 Networking Coffee Break

• From drone delivery, blockchain, hyper-imaging, AI, intelligent packaging and small computing, what technology innovations are going to create the biggest impact on how food is packaged, delivered, traced and chosen by consumers? We hear from three technologies that will transform the food industry in the coming years.

4:00Food-Tech Insights: Big Tech Driving Forward Innovations & Food Safety

5.15 Networking Drinks Reception

• How are corporate venture capitals 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, Sr Investment Manager, DSM Venturing

Speakers:Gabriel Kra, Managing Director, Prelude VenturesChris Kerr, Partner, New Crop Capital Chris Roberts, Principal, L CattertonLila Preston, Partner, Generation Investment Management

4:30Investor Panel: Beyond the Hype - Where is the Next Big Disrupter in the Food

Industry

Enjoy a drink with fellow delegates while sampling innovative new foods from some of our presenting companies and local start-ups

• What technology and systems innovation is 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?

Speakers:Dean Wiltse, CEO, FoodlogiQ Arturo Tanus, Produce Safety Manager, Chipotle Mexican GrillLance Koonce, Partner, DWT

2:00Food Safety, Traceability & The Supply Chain Perspective

• How is technology disrupting food distribution? What impact is robotics and automation set to have on the industry?

• Is the trend towards decentralization set to continue and how will this impact the food supply chain? • How are companies addressing sustainability concerns i.e. transportation, packaging and food waste?

1:45Setting New Food Habits for Life: Re-Mapping Food Distribution & The Last Mile

of Food Delivery

2:45Technology Showcase: Early Stage Technology Companies Pitch Food-Tech

Solutions in 7 Minute Snapshots

Session Chair:Jonathan Berger, CEO, The Kitchen Foodtech Hub

Presenting Companies:James Rogers, Science Director & CEO, Apeel Sciences Enrique Gonzalez, Co-Founder & CEO, Genius FoodsLeonardo Álvarez, CEO, GEA Enzymes

12:45 Networking Lunch Break

The entrepreneurial spirit around new science, technology and future food concepts was inspiringHead of Science & Technology, Nestle

10:30 Networking Coffee Break

Day Two — June 8, 2017

8:00Registration

9:00Can 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?

• What can be learned from successful hubs in translating ideas into applications?

Session Chair:Lou Cooperhouse, Executive Director, Rutgers Food Innovation Centers

Speakers:Zachary Ellis, Jr. External Innovation & Corporate Venturing, PepsiCo Elly Truesdell, Global Product Innovation & Development, Whole Foods Market Christine Ng, Global Nutrition & Technology Solutions, Manager & Principal Engineer, General Mills Jackie Miller, Director, Chobani Food Incubator

11:00The Microbiome: Optimizing the ‘Self ‘ By Science

• What is the current state of the science? How close are we to making personalized medicine and nutrition accessible to all?

• How accurate is microbiome profiling in tailoring diet and nutritional needs of individuals?• How is regulation and legislation impacting the commercialization of probiotics and prebiotic

products? What can we learn from global markets for overcoming barriers and driving consumer adoption?

• What commercial products are available and how is this impacting consumer behavior? At what point will see the industry moving from well being to real prevention and disease interception?

• How is diagnostic technology and our ability to translate data into actionable, intelligent lifestyle changes keeping up with science? What role will machine learning have in identifying and defining biomarkers that need to be acted upon? At what stage, will miniaturized and smart devices move from a clinical setting to a commercial scale?

Speakers:Nicholas Chia, Associate Director, Centre for Individualized Medicine Microbiome Program, Mayo Center Lihi Segal, Founder & CEO, DayTwo Miguel Freitas, Vice President of Scientific Affairs, The Dannon Company

1:00What’s Next for Delivering the Clean Label Agenda?

Speaker:Judy Whaley, VP, Sweetners & Texturants New Product Development, Tate & Lyle

12:00 Networking Lunch Break

9:45Technology Showcase: Early Stage Technology Companies Pitch Food-Tech

Solutions in 7 Minute Snapshots

Presenting Companies:George Cigale, Co-Founder & CEO, MycrobiomicsNeal Grimmer, Founder & CEO, HabitMatias Muchnick, CEO & Founder, NotCo

Future Food-Tech New York

SUMMIT PROGRAM

An outstanding event with a great attendance list and speakers that are creating new paradigms in ag and foodPartner, True North Venture Capital

2.30 Close of Summit

Maximize your networking potential: Pre-arrange 1:1 meetings with speakers and delegates via our online partnership software

One to One Meetings

1:30Closing Investor Debate: Accelerating Market Adoption of Food Innovation

• How are investors supporting food-tech entrepreneurs? What collaboration models and partnerships are being used to create the market pull through?

Session Chair:Andrew Ive, Managing Director, Food-X

Speakers:Victor Friedberg, Managing Partner, S2G Ventures Alain Bankier, Early Stage Investor, New York Angels Bryan Chang, Principal, Collaborative Fund

The Technology Showcase sessions at Future Food-Tech, New York 2017 are a great opportunity for early to mid-stage food-tech companies to pitch their technology or solution to our audience of global food businesses, technology integrators and VC investors.

Each company presents a 7-minute snapshot of their solution, highlighting the most innovative aspects of their technology and business model, and outlining their go-to-market strategy.

They then take questions from our panel of investor “sharks” and from our audience. Each year, the presenting companies are highly sought-after in our networking sessions and utilize the summit as a launch-pad for future growth.

For more information on presenting in the Technology Showcase, please contact:

Stephan Groves, Director +44 (0)1273 789989stephan.groves@rethinkevents.com

FUTURE FOOD-TECH NEW YORK TECHNOLOGY SHOWCASE 2017

Snapshot of companies that have attended Future Food-Tech:

1:15Food & Health: Reshaping the Consumerization of Personalized

Medicine & Diet

• 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 marketplace? • How will an aging population drive the demand for personalized/customized supplements. What

role 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?

• How is the food service and retail sector influencing consumer demand and uptake of healthier ingredients?

Speaker:Nard Clabbers, Senior Business Developer Personalised Nutrition and Health, TNO

Future Food-Tech New York

REGISTER TODAY

Venue

The Westin New York at Times Square

By E-mail

stephan.groves@rethinkevents.com

@

Online

futurefoodtechnyc.com

By Phone

+44 (0)1273 789989

Prices

Delegate Rate

For start-up rates contact stephan.groves@rethinkevents.com

USD $1695

Your Summit Registration Includes

⊲ Access to all sessions at the summit

⊲ Your choice of roundtable discussion groups

⊲ A personal login for the online 1:1 meeting system

⊲ All presentations available to download after the event

⊲ Evening networking drinks reception

⊲ Breakfasts, luncheons and refreshments

It is the strongest food event that I’ve attended Senior VP, Morgan Stanley

Strategic Partners: Marketing & Media Partners:

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