2022 Conference programme

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Steered by a prestigious committee, NutrEvent offers a comprehensive programme dealing with the latest market trends and R&D innovations in Food, Feed, Nutrition and Health.

Structured around 3 tracks, the conference sessions bring together international experts to discuss current innovation stakes and provoke conversations that matter for players in food supplements, finished food products, and feed.

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TRACK 2: Nutrition and health innovation in finished food products

DAY 1 - Tuesday, October 4^th, 2022

9:00 AM
10:30 AM

Key strategies for start-ups in bringing innovative finished food products with health benefits to market

Market position, choice of business model, distribution channels, health claims, novel food regulations…there’s so much to consider for founders in the food and health industry. How to strongly establish and leverage the relation between the food product and the health benefit? How to access the right consumers, investors, and potential partners?

While there may not be one only recipe for success, the panellists will share their main takeaways in building a go-to market strategy for innovative healthy food products.

Claudia Vasquez, Founder & CEO, Origenal Story
Eran Baniel, Executive Chairman, DouxMatok
Olivier Lépine, Chief Scientific and Technical Officer, member of the board, AlgoSource
Nicolas Carbonnelle, Partner, Bird & Bird LLP
Joachim Fredholm, CEO & Founder, Kitchenswaps

2:00 PM
3:30 PM

Challenges and opportunities of fermentation in food processing

More digestible, more nutrients, probiotics…Fermented food products have become quite popular in the recent years. What are the actual links and evidence between fermented foods, microbiome and how they affect our health? What are the nutritional labels requirements on fermented foods? To what extent can fermentation play a role in promoting a sustainable food production? What are the unexplored areas of fermentation in finished foods products?

Monique Lacroix, Ph.D., Professor // Researcher member, INRS // The Institute of Nutraceuticals and Functional Foods (INAF)
Damien Michelon, Start-up Partnership Manager, Toulouse White Biotechnology
Ana Pejic, Co-Founder & CPO, Tempty Foods
Majbritt Byskov-Bridges, Co-founder and COO, Alver World SA
Maria Spinetta, Sector Manager, Food and Beverage Division, Sagentia Innovation

DAY 2 - Wednesday, October 5^th, 2022

9:00 AM
10:30 AM

Finding the golden mean: Insights into improving texture and taste in the formulation of healthy food

Along with health benefits and sustainability, taste and texture are essential elements of consumer preference. Texture, like taste, is key in food consumption and is deeply linked to other sensory properties. From healthy snacks to alternative protein products, how is the food industry working on formulation to create healthy offerings that also satisfy the senses?

11:00 PM
12:30 PM

Plant-based foods and beyond: Insights into consumer habits and promising market segments

How far will plant-based food products go? Although interest in plant-based alternatives is growing, these products remain a relatively small segment of the food and beverage industry. What are the most dynamic segments for plant-based foods? What could be the improvements to plant-based foods and new sources of innovation in protein alternatives? Who are the consumers of plant-based products and how do their nature and expectations contribute to building the food of the future?

Paula Álvarez Ameijeiras, Ecosystem Manager & Innovation Consultant, Eatable Adventures
Adrien Villalonga, Investment Associate, Big Idea Ventures
Mathias Brink Lorenz, Investment Manager AgriFood, Rockstart
Frédéric Bouvier, Nutrition & Health Scientific Advisor, Open innovation, Roquette
Michiel van Deursen, Founder, Capital V
Olivia de Talancé, Chief Operating Officer, Vital Meat

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TRACK 3: Feed innovation insights

DAY 1 - Tuesday, October 4^th, 2022

4:00 PM
5:30 PM

Feed and microbiome: What new approaches are being developed to address specific health or nutritional challenges for animals?

Current research strongly indicates that developing new approaches in animal microbiome could greatly improve the industry’s productivity, while ensuring that it meets its health and sustainability challenges. How much do we know about animal microbiome composition and what are the ongoing approaches? How can this knowledge be leveraged to identify the right nutritional supplements? How can supporting animal gut health leads to more sustainable farming?

Valentin Nenov, Global Ruminant Manager, Phileo by Lesaffre
Stafford Vigors, Assistant Professor, School of Agriculture & Food Science, University College Dublin
Erik Eckhardt, Director, Research & Development, Adare Biome
Emma Hernandez-Sanabria, Product Manager Animal Health and Performance, BaseClear
Anirikh Chakrabarti, Senior Scientist Nutrition Science, Cargill
Soumya Kanti Kar, Senior Scientist, Wageningen Livestock Research

DAY 2 - Wednesday, October 5^th, 2022

11:00 AM
12:30 PM

Alternative protein sources for animal nutrition

As the consumption of meat and animal products increases with population growth, there is a need for feed management strategies that are more sustainable for animals and the environment. This includes a shift towards more sustainable proteins for animal feed. What new ingredients offer alternatives? What are the opportunities for diversification and substitution? What is the potential of by-products and nutritional improvement of crops?