New Food ingredients I
Business Meeting Markets
30 March 2023 - 31 March 2023
New Food Ingredients
Whilst the Ukrainian crisis has created a shortage in supply of raw materials and energy, now inflation will have an additional impact on driving prices up to historical high levels. How will that affect the innovation portfolio’s of food ingredient companies? Will consumers choose for cheaper alternatives and how will this impact the quest for innovative ingredients? What can we learn from culinary experts and multiply this to an industrial level? Industry experts and IFFI members will share experiences and insights on driving innovation from a market and culinary perspective.
This business network meeting includes a dinner meeting with informative presentations of Mintel and Cargill about recently introduced new ingredients in the marketplace and how they fit into different, culinary applications. The dinnermeeting will be combined with a visit – for members only – to Griffith Foods in Herentals in the morning. During this company visit the participants will be introduced to Griffith Foods, meet its management and learn more about the development and positioning of food ingredients in general and in particular of that of Griffith Foods. Within the intimacy of the IFFI network the participants will share experiences and insights in an informal way while experiencing the culinary potential of food ingredients.
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
Registration
The IFFI network meeting includes dinner and drinks.
Hotel costs are excluded.
- IFFI Members: participation for both dates (30 + 31 March) is covered by the membership fee. *
Please register by filling in your login details
ATTENTION: 31 March is fully booked; you can only register for 30 March - Non-members (30 March only): € 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
Venue 30 March 2023
Corsendonk Hooge Heyde
Steenfortstraat 5
B-2460 Kasterlee
Belgium
Website Corsendonk Hooge Heyde
Venue 31 March 2023
Griffith Foods
Wolfstee Industriepark
Toekomstlaan 44
B-2200 Herentals
Belgium
Website Griffith Foods
Hotel accommodation (optional)
Corsendonk Hooge Heyde
Steenfortstraat 5
2460 Kasterlee
België
Hotel costs are not included in the IFFI membership fee. Hotel bookings have to be arranged and paid by the participants themselves.
Reservationgs at Hooge Heyde can be made via this reservations form.
