THE LEADERSHIP FORUM FOR THE FOOD AND NUTRITION · PDF fileTHE LEADERSHIP FORUM FOR THE FOOD AND NUTRITION INDUSTRY PROGRAM ... innovation, marketing, business strategy and ... and

THE LEADERSHIP FORUM FOR THE FOOD AND NUTRITION INDUSTRY

PROGRAM PREVIEW

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Now in its third year, Food Vision USA stands at the centre of the debateabout the future of food and nutrition. In 2017 we’ll look at how theindustry can thrive, feed the nation, leverage international opportunities andbuild sustainable business futures based on innovation and consumer focus.

Leaders from across the industry trust us to ask tough questions and tackle pressing issues withintelligence and insight. We never let them down. From the ethics and realities of the clean foodrevolution to the challenges involved in meeting consumer demands for food that’s high in qualityyet low in cost; convenient yet healthy. We offer business leaders the opportunity to pushboundaries, challenge old thinking and find new solutions. And, by examining both scientificdevelopments and the changing sources of capital finance, we’ll look at how innovation andentrepreneurialism can be delivered and financed.

With a comprehensive program of talks, knowledge share, debates and networking we’ll help youraise your game and re-imagine your future.

Find your world atFood Vision

Food Vision USA’s exclusive community welcomes leaders in R&D,innovation, marketing, business strategy and product development acrossfood and beverage industry. If that’s you, please join us.

• Innovation. Does size matter?

• The capital game. New players. New rules.

• Natural vs processed. The formulation dilemma.

• Sources of protein. Grow it, makeit or farm it?

• Clean food. Clean label.Clear messages.

• Healthy food & nutrition. Is the Food industry working for or against the consumer?

At a glance…

Monday November 13

Afternoon Arrivals

Evening Registration and welcome drinkInnovation and Trailblazer panelsWelcome receptionNightcap session

Tuesday November 14

Morning Networking breakfastPlenary sessionsSpeed networking

Afternoon Lunch with roundtable discussionsPlenary sessions

Evening Food Vision reception and dinner

Wednesday November 15

Morning: Plenary sessions

Afternoon: Networking lunchDepartures

“It’s great to learn the different ways inwhich companies are bringing theirpassions to life!”Sarah Ludmer, Director Nutrition, Kellogg Company

“Larger companies have the muchneeded opportunity to learn from smallerbusinesses at Food Vision USA.”Rakesh Popli, Director Open Innovation,

The Hershey Company

“The entrepreneurial vision at the eventwas very exciting. It’s really relevant toour food system today”Tina Farr, Director of R&D, Smucker Foods of Canada

“The content was great and thenetworking opportunities were structuredin a way that was far more effective thanother conferences I’ve attended”Rheem Lock, Director of Innovation, Tate & Lyle

Our audience agrees that Food Vision USA...

Applause for Food Vision USA

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97%is an ‘excellent’

or ‘good’experience

88%adds value

to theirorganization

81%out performsother industry

events

80%connects

business leaderspositively

+36 NPS(Net Promoter

Score)

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Exceptional networkingFood Vision USA is more than a conference. It’s a networking opportunity like no other. Grow your network across formal and informal sessions all day,every day.

Nightcap and Networking breakfastFor attendees that are staying with us at the W Hotel, we’ll host anightcap discussion on day 1. Take a relaxed deep dive into someof this year’s big topics with our leading experts. On day 2 join anetworking breakfast to get energised for the day ahead.

Welcome drink and welcome reception– November 13We kick off in the evening of day 1 with not just one but twoinformal networking sessions. Meet your industry colleagues andget the conversation going right from the start.Our Innovation and Trailblazer panels will provide you with foodfor thought galore and plenty to discuss.

Speed networking and an opportunityto meet our partners – November 14Grow your network with a series of four-minute meetings withyour fellow attendees. Introduce yourself to a new contact everytime you hear the signal and find out if you’ve got mutual intereststhat would make a subsequent, more in-depth meeting worthwhile.This is also your chance to find out the latest from our partners andsupporters.

Roundtable lunch– November 14Each of our lunch tables will be hosted by an industry expert, whowill lead an informal discussion on an industry hot topic. Join thetable that suits you best (subject to availability).

Food Vision USA reception and dinner– November 14The social program highlight of the event and an entertainingexperience to wrap up a busy day. In the past we’ve partied at theiconic Gibsons steakhouse and in an reclaimed bank vaultsurrounded by copper deposit boxes - watch this space to find outsoon where we’ll take you this year.

Networking lunch– November 15On Food Vision’s day 3, a final opportunity to cement the newlinks in your network and to create lasting connections at ourinformal networking lunch.

RegistrationPLUS extras

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Start-ups are transforming the food and nutrition industry. Their radical ideas and new growth models are breakingboundaries and providing the necessary impetus for real innovation. At Food Vision USA, we not only take a closelook at the trends entrepreneurs are tapping into, we find and shine a spotlight on the most promising talent andproducts that are reshaping the market.

A catalyst for innovationSince its launch in 2016, the Food Vision Trailblazers challenge has developed into a platform where fresh-facedinnovators and dynamic market leaders come together for a friendly showdown and an intense brainstorm. Highlyacclaimed by participants (93% rated the 2016 Food Vision USA session “excellent or good”), the Trailblazer sessionis one of the event highlights and the feedback from the industry is unanimous: both big businesses and small start-ups need to collaborate more to innovate. “The benefits are mutual”, said Jeremy Basset, founder of Unilever’sincubator scheme at the launch of Food Vision Trailblazers in France.

For information on how to become a Trailblazer and full terms and conditions please visit:www.foodvisionusa.com/trailblazers

What is innovation, and who’s driving it?With many legacy brands struggling to stay relevant to today’s consumers, shouldbig CPG companies throw in the towel and simply buy-in innovation from smallerbrands? Or can big food still innovate? What is innovation? A cool product? A newbusiness model? Blue-sky change or incremental innovation? What can we learnfrom what’s actually succeeding in the marketplace?

How is the innovation process changing? What new tools are brands using to getproducts to market more quickly, and build consumer insights into the process atevery stage?

Panellists

Innovation sessions

TRAILBLAZERS

Wayne Wu,ManagingDirector andPartner, VMGPartners

Barb Stuckey,President &CIO, Mattson

Gigi Lee Chang,Co-founder, PlumOrganics & CEOFood Future Co.

Scott Norton,Co-founder,Sir Kensington’s

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The big themesIn a comprehensive program of presentations, discussions and debates, Food Vision USA will address the big themes that are at the front of mind forinnovators and business leaders across food and nutrition. We will look at:

Clean food. Clean label. Clear messages.We investigate what the ‘clean food’ revolution means for thefood industry and its consumers. Calling on experts informulation, branding, labelling and consumer insight, wepredict what a clean future might hold for big brands andnatural food specialists hungry for differentiation.

Innovation. Does size matter?With legacy food brands struggling to stay relevant to today’sconsumers, should the big players simply throw in the toweland buy-in innovation from new players? We look at who’sbest placed to innovate and how far innovation can go – fromincremental change to category disruption and the creation ofholistic customer experiences.

The capital game. New players. New rules.With more money available from more sources than ever beforethere’s never been a better time for new businesses to innovateand grow. We investigate today’s investment engines; fromventure capital to CPG strategic acquisition strategies andentrepreneur-led funds and incubators. How will the changingrules of the capital investment game favor innovation?

Sources of protein. Grow it, make it or farm it?As America’s dependency on animal protein becomesincreasingly unsustainable, we look at innovations that promiseto deliver a fundamental shift in the nation’s eating habits.From plant-based meat and dairy alternatives to syntheticproteins and regenerative farming – what’s the future and howwill we make it palatable for consumers?

Natural vs processed. The formulation dilemmaConsumers want food and drink to be more 'natural', less'processed', better for the environment and made fromingredients they can recognize, pronounce and trust. But theyalso want it to be cheap, convenient, safe, and easy to prepare.Can they have both or is compromise inevitable?

Healthy food and nutrition. Is the Food industryworking for or against the consumer?Is the food industry working for or against the consumer?Making a profit and promoting health are not mutuallyexclusive, and many food brands are healthy and successful.But how much more does the food environment need to changeto make the healthy option the most accessible, affordable, andappealing option?

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Tim Brown, President & COO, ChobaniTim joined Chobani in 2017 to oversee the full spectrum of business for America’sNo.1 selling Greek yogurt company. He previously served as Chairman, Presidentand CEO of Nestlé Waters North America Inc., where he was responsible for thethird largest non-alcoholic beverage company in the US with $4.3 billion in annualnet sales. Today he also serves on the Boards of the Connecticut Council forEducation Reform, the Business Council of Fairfield County, the Young Presidents’

Organization and the Gulf of Main Research Institute.

Carrie Bienkowski, Chief Marketing Officer, PeaPodAs CMO of the nation’s leading online grocery service Carrie is showing Americanshow to shop smarter, save money and eat better every day. A seasoned blue chipbrand strategist with expertise in e-commerce and retail, she most recently served asthe Head of Buyer Experience for eBay’s Fashion vertical in European markets.Earlier in her career, Bienkowski spent nearly a decade at Procter & Gamble, whereshe served as European marketing director for one of the company’s billion dollar

brands. She holds a degree in finance and business economics from the University of Notre Dameand resides in Chicago.

Elaine Watson, Editor, FoodNavigator-USAAn award-winning journalist with more than 15 years’ experience in multimediabusiness-to-business journalism and events management on both sides of theAtlantic, Elaine has covered a diverse range of topics from nutrigenomics tocorporate espionage and open innovation. Elaine moved from the UK to the US in2011 and as editor of FoodNavigator-USA.com – the leading online b2b title in theUS food and beverage industry – she has helped to establish the site as the pre-

eminent source of news and analysis on hot button issues.

Wayne Wu, Managing Director and Partner, VMG PartnersWayne has been with VMG since 2008, became Managing Director in 2016 and isfocused particularly on the company’s sourcing and portfolio development strategies– finding investment opportunities, making deals and working with partnercompanies in food, beverage and lifestyle sectors. Before joining VMG he served asChief Financial Officer and VP Corporate Development at Thomason Autogroup, asan Investment banker at RBC Capital Markets LLC, and as an Associate of Deloitte &

Touche LLP. He currently serves on the Boards of Speculative Product Design LLC, Justin's NutButter LLC, BabyGanics, KAS Direct LLC, Perfect Bar, and Speck Products.

Jeff George, VP Research and Development, Americas, CampbellSoup CompanyJeff leads Campbell’s R&D team, partnering across the business to improve agilityand speed to market. He joined Campbell’s in 2014 from Hillshire Brands, where hewas Senior VP of R&D. He previously served as VP R&D, Technology Strategy andPortfolio Management for PepsiCo Global Beverages, and as VP R&D at Quaker

Food and Snack. He has also held R&D leadership roles at Tropicana Products and Frito-Lay. Hehas a BS in mechanical engineering from the University of Illinois and an MBA from SouthernMethodist University.

Gigi Lee Chang, Co-founder, Plum Organics and CEO, Food Future Co.Gigi is focused on helping the entrepreneurial team at Future Food Co. to cross thescary chasm from early stage growth to mainstream success, a role she combineswith advising other early stage companies and non-profit organizations in the food,health, wellness and sustainability spaces. She is the co-founder of Plum Organicsand an expert on socially conscious and sustainable business practices andentrepreneurship. Until recently she was CEO of the national children’s

environmental health non-profit Heathy Child Healthy World and an advisor to B Lab. Shecurrently serves on the Board of Greening Our Children, the Friends Board of Good+ Foundationand the Advisory Board of the Good Food Initiative of Arabella Advisors.

Dr Liz Specht, Senior Scientist, The Good Food Institute Liz has a decade of academic research experience in synthetic biology, recombinantprotein expression, and development of genetic engineering tools. She firmlybelieves in the potential of bioengineering and synthetic biology to solve many of theplanet’s most pressing concerns, starting with animal agriculture. She works toidentify and address areas of need for plant-based and cultured scientific innovationand encourages funding agencies to prioritize research that moves this field forward.

She is currently a fellow with the University of Colorado at Boulder Sustainability Innovation Laband holds graduate and post-graduate qualifications from Johns Hopkins University and theUniversity of California.

Amy Endemann, Head of Marketing, Sun Basket Amy has spent most of her life in the food industry, from restaurants to farmers’markets to large packaged foods manufacturers. Before joining Sun Basket in 2014she managed innovation strategy, new product development, and communicationscampaigns for Nestlé USA and Bolthouse Farms, a division of Campbell SoupCompany. She is the author of the culinary blog BorrowedSalt.com and she holds aculinary certificate from Ballymaloe Cookery School, a farm-to-table program based

on an organic farm in Ireland. From there, Amy got her start at Sun Basket as a Test Kitchen intern.

Speakers includeOur speaker line up will feature some of the industry’s movers and shakers. Involved in a mixture of presentations and discussions they will sharebest practice, inspire innovation and provoke discussion about the future of the food industry. Hear from industry leaders including…

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Scott Norton, Co-founder, Sir Kensington’sScott Norton is co-founder of condiments business, Sir Kensington’s, a high growthstart up now acquired by Unilever to join its suite of global food brands. Scottpreviously worked at Lehman Brothers in Tokyo and co-founded AsiaWheeling,travelling across Asia on a folding bicycle to study the delicate coexistence oftechnology, economy and ecology that, he believes, is driving the evolution ofhumanity. Scott has been named one of Fast Company’s ‘Most Creative People in

Business’ and has appeared in Forbes’ ‘30 Under 30’ list of young high achievers.

Miyoko Schinner, Founder & CEO, Miyoko’s Kitchen; author, chefand TV show host The award-winning artisan vegan cheeses and other dairy alternatives created by thecompany Miyoko founded are sold in thousands of stores across the country. Avegan for 30 years, Miyoko missed the “cheese experience” and spent yearsperfecting recipes that would satisfy this craving, eventually building a brand that isnow the fastest growing in its category. She has authored five cookbooks, including

the bestselling The Homemade Vegan Pantry and Artisan Vegan Cheese. She co-hosted threeseasons of Vegan Mashup, a cooking show on PBS stations nationwide. Forbes recently includedher in a line-up of women leading the future of food, and the North American Vegetarian Societyinducted her into the Vegetarian Hall of Fame in 2016. With her husband she founded RanchoCompasión a farmed animal sanctuary in Northern California,

Michael McDevitt, Owner & CEO, Terra’s KitchenMichael founded Terra’s Kitchen in 2015 to grow, process and deliver healthy, chefinspired meals utilizing fresh produce and premium proteins direct to consumers’homes. He previously co-founded Tandem Legal Group, LLC and served as CEOand CFO of Medifast Inc. from 2007 to 2012. Under his direction Medifast wasnamed the #1 growth company in America by Forbes magazine and Stock of theDecade for its performance on the New York Stock Exchange. He also served as a

financial analyst for The Blackstone Group, a leading investment and advisory firm, and holds a BSin Finance from James Madison University.

Barb Stuckey, President & Chief Innovation Officer, MattsonBarb is the author of the best-selling ‘Taste What You’ve Been Missing’, the first bookabout the science of taste for a consumer audience. The book was based on a longcareer in food innovation and product development based on consumer insight anda keen understanding of food trends. She describes her current job at Mattson as‘tasting food and figuring out how to make it better’. She began her career in foodservice, has a graduate degree from Cornell’s Hotel School and teaches the

fundamentals of taste at the San Francisco Cooking School.

Tim Joseph, Founding Farmer, Maple Hill CreameryIn 2004 Tim and his wife started milking 64 cows on their 250 acre dairy farm incentral New York, with no prior farming experience. By 2007 they’d transitionedthe heard to certified organic and 100% grass-fed. In 2009 Tim created the MapleHill’s hallmark ‘creamline’ yoghurt on his kitchen stove. Today Maple Hill isAmerica’s pre-eminent organic grass-fed dairy brand.

Alex Lorestani, Co-founder, GeltorAlex is an entrepreneur and scientist focused on creating food products that arebetter for consumers, the planet, and business. He is the co-founder and CEO ofGeltor, a biotechnology company that designs, builds and delivers performanceprotein ingredients. He became interested in transforming the food system as anMD/PhD student studying antibiotic resistance. He holds a graduate degree fromPrinceton University and an undergraduate degree from Boston College.

Dr Stephen Daniells, Senior Editor, NutraIngredients-USA andFoodNavigator-USAAs Senior Editor of the market leading FoodNavigator-USA.com andNutraIngredients-USA.com, Stephen is focused on food and nutrition sciencereporting at the highest level. He has been with William Reed for more than 10years in senior journalist and editor roles and is also the Editorial Consultant forWilliam Reed’s Vision Events series. Stephen is a regular speaker at food and

nutrition industry conferences, has a PhD in Chemistry from Queen’s University Belfast and aCertificate in American Business Practice from North Central College, Naperville, Illinois.

Luke Saunders, Founder and Chief Executive, Farmer’s FridgeLuke launched Chicago-based Farmer’s Fridge in 2013 and, in 2016, was includedin the Forbes ’30 Under 30’ list. A repeat entrepreneur, he launched his firstbusiness, Bears’ Bikes, while studying International Studies at WashingtonUniversity. After graduating he worked in his family’s manufacturing business andas a travelling salesman in the Midwest.

Doug Radi, CEO, Good Karma FoodsA classic ‘big company’ packaged goods marketer turned growth entrepreneur,Doug is accelerating growth of the Good Karma brand from its new home inBoulder Colorado. He previously served as interim General Manager at Rudi’sOrganic Bakery following its successful sale to The Hain Celestial Group, where hedoubled revenues in just four years. He has over 20 years of experience withleading brands in a range of consumer product categories including snacks, frozen,

dairy and organic foods.

Linda Eatherton, Managing Director and Partner, Ketchum GlobalFood & Beverage PracticeLinda is a leading authority on the food and beverage sector where she has spenther whole career. She held leadership roles at Kraft Foods and Dairy ManagementInc. before joining Ketchum in 2000. She has counselled business across the foodsupply and value chains and, at Ketchum, has led award winning work for top firmsincluding Nestle, ConAgra Foods, General Mills, Wendy’s, FritoLay, the Kellogg

Company, Senomyx, Evolva, Ingredion and the US Farmers and Ranchers Alliance. She isrecognised for her cultivation and curation of food insights through her research series ‘Food 2020:Consumer as CEO’ and the breakthrough identification of Food eVangelists, a powerful cohort that’sreshaping consumer mindsets about food and agriculture worldwide.

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We offer you two options to join Food Vision USA:Registration and Registration PLUS

Registration (3 days) is an investment of $1,695 and includes:

• All sessions, presentations, debates and panels• Welcome reception • Drinks reception and dinner• Networking lunch• Roundtable lunch• Refreshments, wireless internet and other business support services

… if this is not enough and you are after unmatched networking opportunities with key participants– then why not immerse yourself in the Food Vision community and stay with us at the W Chicago?

Registration Plus for the full three day experience with accommodation costs$2,350 and includes all of the above AND:

• 2 nights at the W Chicago (November 13 & 14)• Networking breakfast• Nightcap

Join Food Vision USA’s community

W Chicago – City Center is nestled in the middle of Chicago’s vibrantcultural attractions and is steps from the Willis Tower, the Chicago ArtInstitute, music at Millennium Park, Block 37, Downtown Chicago shoppingand the Chicago Theatre District.

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 GROUP2017.

Terms and conditions: Discounts cannot be combined. If you qualify for more than one discount we will applythe higher discount rate. Discounts must be redeemed at time of registration cannot be applied retroactively. Forfull T&C’s please visit our website.

Our venue

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With more than 273,000 independently audited unique visitors every month, NutraIngredients and NutraIngredients-USA are the indispensable as-it-happens newssources for the functional foods and supplements industries. Using dynamic audio, visual and text formats, NutraIngredients-USA journalists offer the expertiserequired to unlock, process and effectively communicate the scientific, regulatory and industry issues that matter to your organisation. Whether it is a despatchfrom the frontier of probiotic science, the latest health claim developments or in-depth new ingredients appraisals, NutraIngredients-USA brings you the news first.

NutraIngredients-USA.com

With more than 250,000 unique visitors per month, FoodNavigator-USA delivers breaking news on topics that are shaping the global food industry – whether it’sthe latest discoveries in natural colours, legislation that requires new ways of working, or next year’s hot new trends. Our journalists on three continents strive toplace every piece of news into a broader context, but they don’t just deliver written content – video and audio podcasts give access to the views of industryexperts from the reader’s own screen.

FoodNavigator-USA.com

Food Vision is brought to you by Vision Events, an international events team that has specialist knowledge of global markets plus the skills and resources todeliver in each. As innovators we’re developing new event formats and approaches that maximise value for commercial partners, while delivering content thatwins applause and loyalty from even the most demanding audiences.

Vision Events is a division of William Reed. As a publisher and multi-national events 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

Our editorial partners collaborate with us in the development of our programme and provide unequalled insights into the issues confrontingthe global food and nutrition industry. Watch out for interviews and profiles of our Food Vision USA contributors in the lead up to the event.

ABOUT THE ORGANIZERS

EDITORIAL PARTNERS

www.foodvisionusa.com@foodvisionevent #foodvision

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