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Personalized Nutrition

Business Network Meeting – for innovators in food

16 February 2022 | 14:00 - 21:30

iffi event 2022 - personalized nutrition

Personalized Nutrition

The revival of Functional Foods will be the topic of the first dinner meeting of 2022, entitled ‘Personalized Nutrition’. Enabling technologies such as nano-electronics, APPs and AI make it possible to target the individual needs of each single consumer. New technologies deliver insights into the relation between food and the individual health of consumers, driving product development and innovation of food to the next level.

Personalized Nutrition

With the introduction of new technologies it is possible for the food industry to serve the nutritional needs of individual consumers. Food innovators are inspired to come up with tailored solutions for each individual consumer. New technologies and devices monitor the nutritional need and provide lots of data of different target groups and steer innovation in food. But where do food ingredients fit in this picture and how can food ingredients contribute to these nutrional needs? To determine the nutritional needs is one thing, but to deliver the required food product at the right place and time is another. Executives in food innovation will get an update on personalized nutrition and a better understanding of how this is going to drive innovation of food ingredients businesses.

14.00 – 14.30 hrs


14.30 – 14.45 hrs

Opening & Introduction

Halbe Vogel, IFFI

14.45 – 16.15 hrs

Food & Sports

Gerard Kemkers, TalentNED

16.15 – 16.45 hrs


16.45 – 17.45 hrs

Sports & Nutrition

Jeroen Wouters, Sportcentrum Papendal

17.45 – 18.15 hrs


18.15 – 19.30 hrs


Erik Te Velthuis, Topsport Restaurant Papendal

19.30 – 19.40 hrs

Nutrition & Food

Judith van Peij and Renee Riegman, DSM

19.40 – 20.30 hrs

Presentation Hologram, Panaceutics and Mixfit

James Bauly, DSM

20.30 – 21.30 hrs

Wrap-up & Networking

Gerard Kemkers

It is well known among athletes that a well-balanced, nutritious diet highly contributes to the overall performance. And that this diet may vary according to the stage of the training and competition program. Insights and understanding of the nutritional requirements of athletes are key in forecasting and executing top performance at the right time and place. The importance of food in sports will be highlighted by Gerard Kemkers, former Olympic athlete and national coach helping speed skaters to become Olympic gold medal finalists. In this interactive session Gerard will challenge food innovators to address the nutritional needs of athletes and apply that to amateur sportsmen and nutrition-conscious consumers. The image of a top athlete is highly appealing, but does it match the nutritional requirements of consumers? Participants will understand the basics of personalized nutrition from an athletes’ perspective as a consumers’ opportunity.

Gerard Kemkers is best known for the bronze medal for the 5000 meters that he won as a speed skater during the winter Olympics in Canada in 1988. He is currently Director of Sustainable Talent Development at TalentNED.

Jeroen Wouters

‘Nutrition plays a key role in optimal performance, especially for athletes competing at the Olympic level´ says Jeroen Wouters. Sports centre Papendal is – internationally acknowledged – a leader in the field of sports nutrition, working closely with research institutes and top athletes. Developing innovative food concepts to boost performance but also to recover once the athlete has participated in a training or competition. These insights and understandings of personalized nutrition are a rich source of knowledge to be applied to consumers. In that respect Papendal facilitates a program Eat2Move to apply the knowledge on sports’ nutrition to, for instance, senior and medical nutrition. In Papendal’s top-level sport restaurant, new food concepts are developed and tested among the athletes. They deliver new products like sport bars, sport bread and sport quark. The participants will be introduced to new innovative food concepts, from the perspective of an athlete.

Jeroen Wouters graduated from Wageningen University with a PhD degree in Food Science and Technology. He is Program Manager of Sports and Nutrition at Sportcentrum Papendal, Chairman of the Coordinating Team at Eat2Move and works at Food valley for eight years, where he acts as Lead Global Connections.


Erik Te Velthuis

‘Food must be healthy but most of all tasty’.
Erik Te Velthuis, Chef and Manager at Topsport Restaurant Papendal, is an expert in food and energy. He can explain how nutrition contributes to top sport achievements. He will introduce and explain our dinner.

James Bauly

Embracing the potential of personalized nutrition, DSM plays a leading role in innovation and fostering partnerships in personalized health and nutrition. We are in the midst of a massive shift, from only a select few receiving personalized nutrition and advice, to interest in individualized nutrition from the general population. This begs the question how this demand can be answered at an industrial scale. Keeping in mind that the world is expected to have 9 billion individuals by 2050, understanding the scale and power of personalized nutrition at different levels is crucial. Participants will explore the question whether we’re all truly unique and how far personalized nutrition can, might, and should go. We will showcase different levels of personalized nutrition by delving deeper into DSM’s Hologram Sciences…

James Bauly is currently Head of Personalized Nutrition at DSM Nutritional Products Ltd. Bauly is an experienced global lead with a demonstrated history of working in the chemicals industry. He’s occupied lead roles at DSM for the past five years, in Singapore and Switzerland, and was appointed to his current role, head of personalized nutrition, in 2019.

Renee Riegman

Renee Riegman graduated from King’s College London with a Master’s Degree in Nutrition. She is currently New Business Development Manager in baking at DSM.

The meeting is for executives, managers and professionals working in the field of innovation within the food (ingredients) industry. Participants will share insights and best practices leading to a better understandig of current and future business opportunities.

IFFI members have complimentary registration.
Fee for non-members is € 150,- per ticket.


Hotel Papendal
Papendallaan 3
6816 VD  Arnhem


Registration is open only for IFFI members*. Participation is covered by the membership fee.

Please register by filling in your login details

* IFFI members are employees of IFFI member companies


IFFI and Hotel Papendal follow the current Dutch Government (RIVM) guidelines regarding Covid-19.
Upon arrival at Hotel Papendal, your corona entry pass will be scanned via the Corona CheckApp, and your ID will be checked.
You will be admitted to the venue with a valid vaccination certificate, test certificate (max. 24 hours old) or recovery certificate).


16 February 2022
14:00 - 21:30
Event Category:


Hotel Papendal
Papendallaan 3
Arnhem, 6816 VD
View Venue Website


+31 (6) 254 333 96