Speakers

Registration and refreshments

Morning refreshments provided by Moma Foods

CHAIRMAN'S INTRODUCTION

Ian Noble
Senior R&D Director - Breakthrough Foods Innovation Europe
PepsiCo

Macroviews: Understanding Your Consumer

Two pieces of primary research. Macroviews describe long-term evolving patterns in global consumer behaviour which are linked back to product/service design and promotion.

• Understand the advances in technology and the need for resilient global solutions. What are the influences on consumer behaviour and new design?
• Explore the creative ramifications of digital content and pervasive technology. How does this affect your branded space and commercial applications
• Examine social development from a grassroots, hands-on perspective. Find out how to navigate the new open source world

Catherine Bedford
Director
Stylus

Better Hunting Strategies – Building Open Innovation Opportunities

Stimulating open innovation and accelerating better hunting to capture what's outside and inside the organsition

• Prioritising the wants from the organisation and holding summits with various parts of the business
• Succesfully scouting for solutions
• Measuring success by the number of ideas integrated into the business
• Growing with oustide expertise
• Understanding and implementing the specific requirements for outside innovation - how do you tap into outside expertise to stimulate open innovation?

Roger Leech
Open Innovation Portfolio & Scouting Director
Unilever

3 WAYS TO SCREW UP YOUR INNOVATION PIPELINE – AND HOW TO AVOID THEM

• Looking at the root cause of high flop rates
• Innovation is more about what you shouldn’t do wrong than what can do right
• Innovation is like a sensitive plant – it needs the right in environment to flourish

Richard Ebenbeck
Director - Consumer and Market Insights
Wrigley

PRE-SCHEDULED ONE-TO-ONE MEETINGS

Combining Innovation With Sustainability

Engaging procurement in the innovation process to achieve end-to-end sustainability

• Connecting R&D and procurement in a co-ordinated approach
• Is sustainable packaging is the answer or is end-to-end approach more effective?
• Looking at the entire supply chain with consumers in mind and improving the field to footprint
• Moving away from sustainabilty announcements towards real sustainability and fully understanding the total cost of ownership
• Creating a sustainable business model vs. token parochial approaches

Jean-Baptiste Rubens
Procurement Director Innovation
Kraft Foods
John Kelly
Head of Marketing Innovation
Kraft Foods

DEVELOPING AN ON THE GO HEALTH PRODUCTS

Creating innovative grab and go breakfasts to cater for time poor, health conscious consumers

• Making healthy food easy to get and creating attractive, portable options
• Ensuring out on-the-go products taste great and are nutritious
• Creating a sampling programme to get real time product feedback

Tom Mercer
Managing Director
Moma Foods Ltd

Achieving Breakthrough Innovation :

Leveraging inside expertise and the power of internal brands to successfully launch new breakthrough innovations

• Capitalising and leveraging the strength of two power brands in order to launch new breakthrough innovations
• Achieving new product success

John Kelly
Head of Marketing Innovation
Kraft Foods

NETWORKING LUNCH

Official Lunch Sponsor

CREATING HEALTHY CONVENIENCE

Delivering nutritious, innovative food solutions through alternative channels

• Devising an innovative food portfolio to cater for modern consumer needs
• Successfully targetting increasingly health conscious consumers
• Using new delivery channels and creating bespoke services
• Truly connecting, understanding and responding to consumers today

Jennifer Irvine
Founder
The Pure Pakage

Creating a Want, Find, Get, Manage Programme

Using strategic approaches to innovation

• Moving away from ad-hoc approaches to innovation and towards strategic open innovation programme
• Prioritising what to build in house or externally
• Achieving excellence in partnership selection and investing in long term strategic alliances
• Achieving real results

Wouter Noordman
Manager R&D
Friesland Campina

EMPOWERING INNOVATION AND ACCELERATING NEW PRODUCT DEVELOPMENT THROUGH CP KELCO’S SENSORY TOOLS

CP Kelco Workshop

• What if you could attract new consumers by developing new textures?
• What if you had access to a tool that predicts mouthfeel and helps optimise formulation cost?
• What if you could design products around key sensory properties?

Fatima Faraj
Marketing Director EMEA Food
CP Kelco
Lisbeth Knarreborg
Principal Scientist
CP Kelco

Naturex Workshop:

PRE-SCHEDULED ONE-TO-ONE MEETINGS

HOW TO COMMUNICATE HEALTH BENEFITS SUCCESSFULLY WITH OR WITHOUT HEALTH CLAIMS

DSM Nutritional Products Workshop

• Does your consumer really care about Health Claims?
• Moving away from mass produced industrialised cheeses and towards artisanal products
• What is the impact of Health Claims when it comes to communicating effectively with your brand’s target group?
• What are the principles that guide effective communications, with or without a Health Claim?

Peter Wennstrom
Co-founder of the Healthy Marketing Team,
In collaboration with DSM Nutritional Products Ltd.

Formulation Best Practices: Profitable products, regulatory compliance and IP protection

Selerant Workshop

• PLM and the food and beverage industry
• Key PLM requirements
• Keys to PLM implementation success

Carlo Colombo
CEO
Selerant

TACTICAL APPROACHES TO COLLABORATIVE INNOVATION PARTNERSHIPS

Using new collaborative partnerships with specialised chefs to bring new artisanal products to market and cater for new consumer demands

• Leveraging outside inspiration to fuel the innovation pipeline with new, highly specialised product ranges
• Moving away from mass produced industrialised cheeses and towards artisanal products
• Launching artisanal cheeses and catering to new consumer demands for highly specialised products
• Using inside expertise in cheese making

Iain Moore.
Open Innovation Specialist
Arla Foods

USING MARKET PULL AND TECHNOLOGY PUSH TO CREATE NEW PRODUCT INNOVATIONS

Using new collaborative partnerships with specialised chefs to bring new artisanal products to market and cater for new consumer demands

• Where will the market be in 5 years time and what are the major drivers of consumer choice?
• Developing the required technology to deliver innovation through new packaging or ingredients
• Identifying flavour pairings as a source of new innovation i.e. chilli chocolate, or tomato and tumeric
• Using flavour forecasting as a predictor of long term changes in what people are eating · Understanding the role of flavour in salt reformulation challenges

Simon Branch
Head of R&D
McCormick

CHAIRMAN'S CLOSING REMARKS FOLLOWED BY DRINKS RECEPTION SPONSORED BY ENTERPRISE IRELAND AND TOUR OF GUINNESS STORE HOUSE

Close of day one

Morning registration

Using Passion and Team Working to Create a Step Change in Innovation Processes

Creating Innovation Hubs Within the Larger Enterprise to Fully Stimulate NPD

Succesfully aping smaller innovative companeis within large corporate environments to stimulate new ways of thinking and profitable NPD

• Forming a new R&D and innovation division focusing soley on innovation and launching new products
• Developing monthly ideas and prototypes for the board
• Focusing directly on innovation and responding to customer requirements from Costo and Walmart to truly discover their commecial wants and needs
• Reacting quickly to customer requirements and making innovative products to test in multiple regions
• Fully understanding what consumers want in 3 major segments: health wellness and indulgence
• Using different channels of distribution i.e. natural and organic, real fruit and multigrain and launching broad and niche products accross mutiple channels

David Duffy
Director of R&D and Innovations
Malto-O-Meal

Changing the Innovation Mindset Just to Stay on the Shelves

Becoming one brand with one benefit

• Will the rise of small stores and different consumption patterns kill the tier 2-3 brands?
• What do you need to do stay innovative and competitive?
• Innovating with smaller pack sizing for smaller stores
• Understanding just how much consumers are changing
• Countering the incessant rise of private label competition
• Becomming one brand with one benefit to counter SKU rationalisation

Sam Waterfall
Senior Consultant
Healthy Marketing Team

Morning refreshments

Innovating Without Compromise - Innovating in the Face of Growing Cost Pressures and Ever More Demanding Consumers

At this eye-opening workshop, Tate & Lyle will demonstrate how these conflicting challenges can be resolved with their innovative solutions. You can have your cake and eat it!

• By developing premium products that are economical to manufacture
• By offering indulgence with an improved nutritional profile
• By getting to market faster, with a solid offer that quickly repays investment

Rony Van den Abbeele
Product Manager High Intensity Sweeteners
Tate & Lyle

How to Compete in the Innovation Race: New Models of Collaboration Between Industry and Academia:

Workshop Enterprise Ireland and Food for Health Ireland

• Global megatrends in the food industry: commoditisation vs. value added innovation
• Value added innovation in the food industry: challenges and potential solutions
• Case study: Food for Health Ireland

Jens Bleiel
CEO
Food for Health
Joe Healy
Department Manager Dairy, Functional Foods/Ingredients,Beverages and Food Technology
Enterprise Ireland

Workshop American Soybean Associates:

Workshop American Soybean Associates

• Global trends in the dairy-free industry: value added innovation
• Value added innovation in beverages, desserts & other soy applications
• Case study

Gerard Klein Essink
Managing Director
Bridge2Food
Peter Golbitz
Director of International Business Development
SunOpta Grains & Food Group

Themed luncheon dicussions

Protecting the Brand- Proactive Strategies to Differentiate to Retain Consumer Loyalty:

• Repositioning health & wellness products to differentiate from private label
• Differentiating product portfolios to stay competitive
• Successfully using on pack advertising and communication strategies
• Tastes great!

Iszaskun Bengoechea
Research Manager
Euromonitor

Offering Consumers Choice through Innovation with Regular, No- and Low-Calorie Sweeteners:

Successfully innovating and reformulating in response to consumer and regulatory needs

• Creating successful reformulations with intense sweeteners
• Growing reformulated products as part of a portfolio geared to fit consumer needs
• Achieving subtle reductions to 30% levels
• Incorporating alternative sweeteners

Helen Munday
Director Scientific and Regulatory Affairs
Coca-Cola North West Europe and Nordics

Functional Food Product Development and Innovation :

Using targeted ingredients and formulation strategies to create highly tarteted, innovative products

• Using higher end, scientific, functional, "sexy" ingredients to create products with tangible benefits
• Successfully communicating the health benefits of functional ingredients to consumers
• Understanding how mainstream consumers respond to functional ingredients
• Improving nutrient profiles

Franco Beer
Founder
Ador Foods

Differentiating the Natural Message to Stay Relevant to Consumers :

Differentiating the natural message with a strong brand, clean label and by instilling trust in product credentials

• If the natural message is tired how do you revitalise the message and truly understand what consumers want to hear?
• Creating a stronger brand and instilling trust and confidence in health conscious consumers
• Understanding that consumers will spend if they believe in what they are buying

Camilla Barnard
Co-Founder and Marketing Director
Rude Health

CREATING FINANCIALLY SUCCESSFUL NEW PRODUCT INNOVATIONS

Successfully Understanding and communicating with evolving ethical consumers

• How can food and drinks manufacturers ensure products meet changing consumer expectations of sustainable, green or ethical products?
• Organic vs.fair trade vs. local or authentic? Determining and responding to future requirements
• Is the ethical conscience different for different people in different countries? And what does this mean for your business?
• Convincing "light green" consumers and finding their triggers

Rui Freire
Chief Innovation Officer
Unicer Bebidas, SA
Tiago Brandão
VP Innovation and Development
Unicer Bebidas, SA

Targeting Evolving Ethical Consumer Mindsets Through a Broader Lense

Successfully Understanding and communicating with evolving ethical consumers

• How can food and drinks manufacturers ensure products meet changing consumer expectations of sustainable, green or ethical products?
• Organic vs.fair trade vs. local or authentic? Determining and responding to future requirements
• Is the ethical conscience different for different people in different countries? And what does this mean for your business?
• Convincing "light green" consumers and finding their triggers

Andrew Macintosh
Head of Communications
Suma Wholefoods

CHAIRMAN'S CLOSING REMARKS AND CLOSE OF CONFERENCE