Theme: Chain Innovation

14:45 – 14:50

Welcome & Introduction

Halbe Vogel, Board member, IFFI

14:50 – 15:10

‘Nedertarwe’ (Dutch wheat), please up close
Nederwheat is grain from Dutch soil and is sustainably cultivated by certified and progressive farmers according to strict guidelines. What was considered unthinkable until recently, high-quality baking wheat from the Netherlands, has been realized by Royal Koopmans with a fine example of chain innovation. Dutch wheat grown sustainably by farmers for a fair price offers benefits for all links in the chain: the farmer, the miller, the baker and the consumer.

Bas Dolman, Commercial Director, Royal Koopmans

15:10 – 15:35

Plant-based dairy: from innovation to perfection
Plant-based dairy is fast becoming a mature product category. This means that innovation is not only aimed at developing the perfect product, but also at developing the optimal process. Using the application of cultures and enzymes in plant-based dairy, DSM illustrates a typical example of chain innovation. On the one hand, it responds to the need for efficiency and cost reduction by simplifying the process. And on the other hand, to further refine the taste of plant-based dairy through consumer insight studies.

Claire Price, Innovation Manager Diary, DSM
Anne Klok, Innovation Manager Milk & Plantbased, DSM

15:35 – 16:00

Ruben Wanders, Farm Sustainability Manager, FrieslandCampina

16:00 – 16:15

Discussion & Closing

Halbe Vogel, Board member, IFFI

Bas Dolman, Royal Koopmans

Bas Dolman has 13 years of commercial experience in the international food ingredients industry, of which the last 3 years as Commercial Director for Royal Koopmans. Under his leadership, Royal Koopmans has managed to position a chain initiative ‘Nederwheat’, which is unique in the sector, in the market and successfully capitalize on it.

Claire Price, DSM

Claire obtained her PhD from the University of Groningen and quickly continued her professional interest in enzymes in various technical roles within DSM. Especially in the field of dairy, she has become proficient in the application of enzymes and cultures in dairy. As Innovation Manager, Claire mainly focuses on the further development of end products in the plant-based dairy category.

Anne Klok, DSM

Anne obtained her PhD from Wageningen University in the field of lipids from micro-algae. She has further developed her interest in biotechnology in the field of enzymes for food applications, the last 2 years of which as Innovation Manager for DSM Food & Beverages. Particularly focused on the application of enzymes in the production process of plant-based dairy.

Ruben Wanders, FrieslandCampina

Ruben Wanders has experience as a procurement manager and international sales manager in a business-to-business environment and knows better than anyone how to motivate suppliers and customers to deliver an extra performance. This experience will serve him well in his current position of Farm Sustainability Manager, as Ruben is able to properly assess the value of, for example, a CO2 effort for both the customer and the farmer in the dairy value chain.

The industry event is for operation executives and executives in the food (ingredients) industry who wish to be informed about the latest developments and insights on food technology.