New Food ingredients I

Thursday, March 30

17.00 hrs

Welcome and drinks in Hotel Corsendonk Hooge Heyde in Kasterlee

18.00 hrs

Networking dinner

19.30 hrs

What are the new ingredients and why?

Emma Schofield, Mintel

20.30 hrs

How to apply those in a culinary way?

Dimitris Lykomitros, Cargill

21.30 hrs

Drinks and closing

Friday, March 31 (for members only)

09.30 hrs

Welcome and introduction at Griffith Foods in Herentals

10.00 hrs

Griffith Foods point at the horizon and how to get there?

Thomas Verrooten, Griffith Foods

10.45 hrs

The role of innovation and that of ingredients in particular?

Matt Cutts, Griffith Foods

11.30 hrs

Tour through the factory

12.15 hrs

Closing and short lunch

Emma Schofield – Mintel

Emma wil provide the participants of this in-industry meeting with the latest consumer insights on recently introduced food ingredients in retailchannels. Particular emphasis will be put on the claim sustainability and the impact of inflation. She will leave the audiance with clear conclusions and suggestions for future introductions of food ingredients.

Emma is an insightful and creative Research Analyst with over 15 years experience working in or with the food industry. As the Associate Director of Global Food Science, her work-streams enable food industry organisations to better connect with their B2B and B2C consumers, sharpening our clients’ understanding of their consumers current and future needs, helping to shape both communication and NPD.

Dimitris Lykomitros – Cargill

Dimitris will share some light on the development of sustainable food ingredients on one hand and their culinary potential on the other hand. By doing so Dimitris will introduce the Research Chefs Association (RCA), the leading professional community for food research and development. Blending together the culinary arts and the science of food.

CONNECT – INNOVATE – EVOLVE: the three words that best describe his interests and professional philosophy. Dimitris is passionate about discovery & problem solving, and has a proven track record of innovation in the food industry. A strategic thinker with over a decade of experience in multi-cultural and cross-border matrix environments.

Thomas Verrooten – Griffith Foods

Thomas will welcome the IFFI business network and introduces IFFI members to the company Griffith Foods. A company very well know about its customer and application know how, both driving innovation in 2023 and beyond.

Thomas is a people-oriented General Manager/Managing Director with strong commercial & operational background in B2B.

Matt Cutts – Griffith Foods

Matt recently joined Griffith Foods and will share some strategic insights about innovation and its potential to steer the future business of Griffith Foods.

Matt is a highly experienced, versatile, international R&D and Innovation Director with an extensive track record of over 20 years of success with one of the world’s leading FMCG Brands. Specialising in the Foods Sector, he has worked across multiple geographies, cultures and categories progressively building diverse, highly engaged teams creating amazing product experiences and delivering great added value to consumers and stakeholders alike. 

Registration

The meeting is for professionals and specialists working in the area of innovation and marketing within the food (ingredients) industry. Participants will share insights and best practices.

Registration is open for members (30+ 31 March) and non-members (30 March):

• IFFI Members: participation is covered by the membership fee. *
  Please register by filling in your login details
  Attention: 31 March is fully booked; you can only book for 30 March
• Non-members – 30 March: € 350,- (excl. VAT); Non-members can complete the registration form. After validation, an invoice will be sent.

* IFFI members are employed by the IFFI member companies