Dr. Teixeira is Vice President, International R&D, with Campbell Soup Company, based in Belgium. Formerly, he was President and Founding Partner of eemPOK, an Innovation Management consulting business based in Belgium, Chairman and Senior Partner of BBL Partners LLC, a trading and consulting firm in Moscow, Vice President of Global Innovation and Development with Interbrew (InBev) in Leuven, Belgium, President and General Manager of Coca-Cola Russia/Ukraine/Belarus in Moscow, Region Manager of Coca-Cola Ukraine/Belarus in Kiev, General Manager of Coca-Cola Services in Brussels, Director of the Global Development Center for Coca-Cola Europe, Africa and the Middle East, and a number of other positions in R&D and Operations with Coca-Cola in five continents. He is a member of the Board of Directors of ProLogis in Denver, CO, USA, the world’s largest industrial real estate company, a member of the Board of Directors of EskoArtwork in Copenhagen, a leading firm in the domain of pre-production packaging solutions, and Chairman of the Board of ISB, the International School of Brussels. Dr. Teixeira is a guest lecturer on Innovation Management in a number of business schools, including Vlerick, from the Universities of Leuven and Ghent in Belgium. He holds undergraduate and postgraduate degrees in Philosophy, Industrial Chemistry, Food Science, and Business from Cambridge, UFRJ, Reading and Oxford. Fluent in eight languages, he holds Belgian and Brazilian citizenships and lives in Belgium with his family.

Unilever is focusing more and more on its Vitality mission, meeting everyone’s need for nutrition, hygiene and personal care with brands that help people feel good, look good and get more out of life. For our Categories and Brands this translates in better nutrition, naturalness (e.g. clean label) and authenticity of our products. Better nutrition meaning less salt, less saturated fats, using natural flavours and other ingredients and to do this without negatively affecting the taste quality of our products. In order to realise these ambitions, Unilever partners with key suppliers (open innovation). In fact, the challenge is to step up to reach the consumer perceived quality preference by linking to the needs of our consumer’s world wide.

Dr. Miller received her doctoral degree in Nutrition and Biobehavioral Health from Penn State University working with Barbara Rolls, PhD, with a research interest in human eating behaviour, fat intake regulation and body weight regulation. Afterward, she completed a post doctoral fellowship at Harvard Medical School, focusing on adult weight management. Her undergraduate degree is from Juniata Collage, Huntingdon, PA. Dr. Miller currently directs the clinical nutrition program and nutrition communications for The Hershey Company in Hershey, PA. She works closely with food scientists and marketing professionals to develop health and wellness orientated products. She also collaborates with university based researchers to develop clinical research protocols to provide the evidence base to support the health benefits of such products. Furthermore, Dr. Miller develops information and copy for website communications on nutritional issues, and assists in the overall nutritional communications plan for The Hershey Company. Previously, Dr. Miller served as Director of Nutrition Communications for the Solae Company, St. Louis, MO. Prior to joining the food industry, Dr. Miller was an assistant professor at Johns Hopkins University School of Medicine, where she investigated human food intake regulation and obesity treatment.

Stephen is responsible for Product Innovation and Portfolio Management at the Nestle R&D Centre responsible for worldwide innovation projects in Coffee & Beverages and Cereals, located just outside Lausanne in Switzerland. Following a degree and Ph.D. in Engineering he joined Procter & Gamble where he successfully managed manufacturing and supply operations in the UK and Italy (1990-2000). He joined Nestle in 2000 and worked for the next 8 years in operations management in Indonesia, in Nestle’s global Breakfast Cereals business and leading a global Quality Improvement project. In 2008 he moved into Nestle R&D, transplanting the best practices of manufacturing (eg. strategic alignment, performance management, LEAN processes, transparency, organisation design) to the exciting world of Innovation. Stephen lives in Lausanne, Switzerland, is married with 3 boys, speaks 4 languages fluently and spends his spare time coaching an Under-17 boys football team playing in the Swiss league and skiing in the Swiss Alps.

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ProViva – a probiotic juice from Sweden – has since its launch in 1994 developed into one of the major juice brands in Sweden with a value market share of over 20% (almost twice the Tropicana figures). The success factors are 1) one of the best documented bacteria on the market, 2) the first functional product to be granted a health claim in Sweden and 3) a consequent use of core values such as “stomach expert” and “documented effect”. And good taste, of course. In 2009, over 25 million liters ProViva in 20 different shapes will be consumed, and the potential for the future is even greater. This session will tell the story and hint the future.

In 2008 recognising that globally the dairy ice cream market was stagnant, and that the growth was in healthier non dairy alternatives, we carried out a re branding exercise to promote the USP’s of ice cream made from sheep’s milk to a much wider audience than just those intolerant to cows milk lactose.. Sheep’s milk has a light and clean taste, naturally high cream and solid content , and is naturally homogenised which means that the organic structure of the milk give it a wonderful creamy texture, This enables us to make an iced dessert without the need to add the traditional extra ingredients of:- either,Double or Clotted Cream, Eggs, or Butter, The result of this is that “Slim Ewe” only contains around 2.5gms of fat per 100ml, and due to sheep’s milk’s natural sweetness, under 5% added sugar, giving a calorie count per 100ml of less that 75 Kcl. It is an ideal product for the rapidly emerging lifestyle market.

Jonathan is Nielsen’s European Business Insight Director, based in Oxford, UK. During his 30+ years in the Fast Moving Consumer Goods industry, Jonathan has held senior sales and marketing positions in multinational manufacturers and a retailer. As Nielsen’s European consumer analyst, Jonathan specialises in tracking and predicting consumer behaviour and trends, to help manufacturers and retailers formulate winning strategies. Jonathan is a widely recognized figure on consumer and FMCG trends in British and international media, as well as being a prominent speaker and moderator at key industry events around the world. He has 2 children, lives near London, and is making diminishing contributions to the Old Latymerians 3rd XI football team

WRAP (Waste & Resources Action Programme) helps businesses and local authorities to reduce waste and recycle more, making better use of resources and helping to tackle climate change.

As the global economy faces continued uncertainty, consumers around the world are altering their food purchasing behaviour. Those living paycheque-to-paycheque and even those with steady incomes have begun to look for ways to stretch their money as far as they can as they are faced with persistently high prices. Many are making fewer shopping trips and are migrating towards value-minded retailers such as Aldi, Lidl, Iceland, Wal-Mart/Asda, and even dollar and pound stores. Despite adverse market conditions over the next year at least, plenty of opportunities remain for food and beverage manufacturers, if they know where to look. Moreover, manufacturers must not be idle and must be ready to seize new opportunities when the inevitable recovery does occur.

Robert Brummer (1957) studied medicine at the Catholic University of Nijmegen, The Netherlands. During the last part of his study, he was a Research Fellow at the Department of Clinical Nutrition, Sahlgrenska University Hospital Göteborg, Sweden. After having received his MD in 1983, he was appointed junior staff member at the same Department and obtained a degree as a clinical nutritionist. Subsequently, he continued his clinical training at the Department of Medicine, University Hospital Maastricht, The Netherlands, and was registered as an internist and later as a gastroenterologist. In 1992, he obtained a PhD at the University of Göteborg, Sweden, for his thesis 'Body composition in acromegaly: A clinical and methodological study'. Professor Brummer became senior staff member at the Department of Internal Medicine/Gastroenterology of the University Hospital Maastricht, head of the GI-Motility Laboratory, and co-director of the MedPsych Department. His main field of interest in research is the metabolic interface between gastrointestinal disease / ‘brain-gut axis’ and nutrition as well as nutrient-gut interaction, with special reference to intestinal microbiota, and produced more than 100 peer-reviewed scientific papers and holds 4 patents. Robert Brummer has been supervisor of 8 PhD graduates and another 7 PhD fellows are supervised at this moment. Since 2002, he has a chair in ‘Medical Nutrition and Clinical Dietetics’ and was also in charge of the Department of Clinical Dietetics. He was division director and subsequently deputy and acting scientific director of the Nutrition and Toxicology Research Institute Maastricht (NUTRIM), a well-respected interfaculty research institution comprising more than 100 PhD fellows and 30 professors. He is member of the Dutch Food&Nutrition Core Team, which has created an integrated knowledge and businees chain in Food and Nutrition. In 2004 professor Brummer joined Wageningen Centre for Food Sciences, now TI Food and Nutrition, a public-private Leading Technology Institute as Programme Director ‘Nutrition and Health’. He serves a number of national and international board functions within the domain of gastrointestinal and nutritional sciences, agro-food and nutritional innovation, and as such has been one of the architects of the EU Technology Platform Food4Life programme 'Nutrition and Health'. He is a frequently invited lecturer on microbe-gut interactions as well as on public-private partnership in research on both health science as well as economic forums. From 1 April 2008 he joined Örebro University and University Hospital, Sweden as professor of Gastroenterology and Clinical Nutrition and senior consultant. He is the initiator -together with em Prof Bengt Björksten- and will be director of the crossdisciplinary research institute NUPARC (The Örebro Nutrition and Physical Activity Research Centre for Optimal Functionality through LIfe) and builds up a comprehensive research platform on microbe-gut interactions directed to gut-brain signalling. He kept an honorary professorship at Maastricht University

Better, lower cost, quicker New Product Development, and the need to accelerate innovation are even more desirable in times of crisis. But short term, ‘downturn survival’ strategies can jeopardize innovation and Leaders fear reduced control over resources and outcomes. New innovation processes mean accelerated NPD can be achieved without losing control of resources or outcomes - but in most companies they simply aren’t being applied. We believe that accelerated innovation results from the application of ‘Rapid Prototyping’ – a proactive combination of consumer insights with early ‘Consumer Prototyping’. Outcomes are controlled because the process starts with ‘the end in mind’. The intended marketing communication and positioning of the consumer benefits is the focus of the project briefing and guides the prototyping process. Our experience shows a rapid, iterative, physical ‘Product Prototyping’ process, with cross-checking against the ‘Consumer Prototype’ guided by Wennström’s FourFactors® predictably results in better targeted products faster to market. Integrating Supplier and Partner Experts from the outset in a ‘Networked approach’ and fostering a culture of experimentation, rapid prototyping and ‘serious play’ further accelerates innovation. This way, Companies retain better strategic control of their innovation pipeline. The clarity of the pre-determined End Result means the focus is on a) managing the ‘innovation playground’ (Ideas, Partnerships, Priority Customers, Capabilities) and b) the downstream execution (Up-scaling, Market Launch, Measuring Success, Feedback).

A senior member of Wal-Mart’s Ethical Standards group and of Wal-Mart’s UK (Asda/ George) Corporate Responsibility board, Chris is currently head of Wal-Mart’s ethical standards programme in the UK and manages social and environmental supply chain programmes covering Europe, Africa and Asia. In the past two years, Asda has received national awards for its supply chain environmental programmes in the UK, and has received commendations for its social programme from independent, external stakeholders. Chris is a member of the CIES (the only independent, global food business network including Carrefour, Tesco, Metro and Migros and 150 other international retailers and food manufacturers) Global Social Compliance Programme, tasked with developing an international governance programme of labour standards. Appointed by the UK’s Minister for the Department of Environment, Food and Rural Affairs (DEFRA) in April 2005, he represents the UK’s British Retail Consortium (BRC) as a Board member of the UK Government’s Gangmaster Licencing Authority (GLA). He is a past-Chairman of the GLA’s Audit Committee and, prior to the establishment of the GLA, sat on DEFRA’s Gangmaster Consultative Committee. Invited to sit on the UK’s Department for International Development (DfID) Poverty Reduction Forum, Chris is one of a team exploring opportunities for poverty reduction in Africa. Appointed by the Director General of the UK’s Health and Safety Executive, he is also a member of that body’s Agricultural Industry Advisory Committee (HSE AIAC). Since 2003 Chris has represented Asda/ George within the UK’s Ethical Trading Initiative, a tri-partite organisation comprising corporates, ngo’s and unions. He represents Wal-Mart on the International MFA Forum’s Lesotho and for Bangladesh groups, and represents Wal-Mart on the International Labour Organisation’s ‘Better Work’ programme. Chris has spent the last fifteen years in retail, working for a number of blue chip retailers including Burberry, Great Universal Stores and Littlewoods in a variety of management and consultancy roles in the fields of corporate responsibility, project management, business process reengineering, and in supply chain management. Married with 5 children, he holds a BA (Hons) in Business, an MSc, and in 2005 was awarded a Nuffield Scholarship.

As an answer to the latest trend in Omega-3 fortification, Denomega has recently developed a stable, taste and odour free Omega-3 solution called Omega-360TM Pure Mix with unique qualities for bakery and cereal fortification. Denomega launched the first ever taste and odour free Omega-3 ingredients on the market and have specialized in fresh and premium Omega-3 solutions. Denomega’s goal is to keep the processing to an absolute minimum, as it is our strong belief that this will benefit the consumers’ health. Adding Omega-3 to different applications is complex. Denomega uses only natural ingredients in all Omega-360TM solutions. This is a challenge, since consumers are demanding that healthy food also live up to the reputation of being tasteful. However, with gentle handling and processing the result is premium Omega-3 with no negative impact on the sensory quality of the end-products. Elin Kubberød, a former researcher and consultant at the Norwegian Food Research Institute recently joined Denomega Nutritional Oils as Marketing Manager. Her primary areas of responsibility is to develop, implement and manage the company’s marketing strategy to ensure that Denomega’s position, brands and business activities are effectively communicated to the stakeholders. She received her PhD in marketing and consumer behaviour from Norwegian School of Management, BI and has a master degree in food science from The Norwegian University of Life Sciences. She has worked as a researcher in consumer behaviour and sensory food preference analysis and has published scientific articles, popular scientific articles, book chapters and been a prominent spokesperson in Norwegian media within food preferences and consumer food habits. She has also led NPD and innovation projects and has been conducting market segmentation and consumer studies for different food producing companies. Elin has presented her studies at several international conferences with an interdisciplinary approach to consumer food behaviour. She has also developed new techniques for both qualitative and quantitative consumer analysis.

The focus on time to market reduction and the business processes and product data necessary to support this is accepted in the industry and many companies have in systems to support this. One area that a company can gain competitive advantage from its existing investment in the product data backbone (PLM foundation) is in the packaging area. Advances in IT system integration and the increasing adoption of virtual software open up new and innovative ways to design and develop packaging in reduced times and at lower cost. Dassault Systèmes has many customers across a range of industries, where this is common practice and significant business case benefits are demonstrated. DS will highlight how early adopters in the food & beverage industry can also gain this competitive advantage.