Programme

Food Vision 2014 programme

Our all-inclusive event covers delegates' accommodation, transfers from Nice airport and access to all sessions and networking events below.

Here is an insight into the Food Vision 2014 exhilarating programme. 

Monday 31st March Tuesday 1st April Wednesday 2nd April

 

Please click on each highlighted session for more information on the topic and the speaker:

Monday 31st March

Afternoon - Arrival and registration

Dominique Persoone, chocolate innovator, founder of The Chocolate Line and supplier of chocolates to Belgium’s Michelin star restaurants

Followed by buffet dinner and networking

Tuesday 1st April

Morning

Dr James Bellini, futurologist, broadcaster and author

James Bellini sets the scene for Food Vision’s discussion of changing consumer appetites, innovative approaches and commercial imperatives. Today’s food industry faces a dilemma; it must find a sustainable way to feed a growing population. The food we eat, the way it is produced, processed, packaged and distributed must all change.

UNLOCKING INNOVATION: IDEAS, APPROACHES AND EVIDENCE OF SUCCESS

True innovation doesn’t just move markets, it changes them beyond recognition. We take a look at companies that are leading the search for breakthrough innovations, transforming categories and unlocking new potential for revenue gain.
 

Michelle Greenwald, A professor at the NYU Stern, Columbia and IESE Graduate Schools of Business in New York, CEO of Inventours, author of 'Catalyzing Innovation' and former fortune 100 Marketing Exec

Mats Lönne, founder & CEO, OTTO Baby Food

Peter Wennström, founder and President of The Healthy Marketing Team and author of ‘Four Factors for Success – How to innovate healthy brands’

Last year Peter challenged the Food Vision audience to consider how their organisational culture might be stifling their ambitions for innovation. Since then he’s worked with delegates to identify the cultural factors that dictate innovation strategies.

THE BIG DEBATE

Your opportunity to make your voice heard on some of the key topics on the Food Vision agenda.

  • Tomorrow's Food Today: what next for ingredients, new product development and open innovation?
  • Talking and listening: how to engage with consumers in an era of information overlaod
  • Niche to mainstream: what micro trends are pushing in to the mainstream and what changes will they bring to formulation and marketing?
     

Engage with our experts including on these issues and more.

Chair: Dr Stephen Daniells, Senior Editor, FoodNavigator USA and NutraIngredients USA and Editorial Consultant to Vision Events
Panellists: Kevin Brennan, CEO, Quorn Foods, Phil Hood, Consumer Engangement Centre Lead, Europe, Unilver and Chris Cornyn, Founder and Presidnet of food and drink agency DINE

 

SPEED NETWORKING

Extend your horizons with a series of four minute meetings with your fellow delegates.  Introduce yourself to a new contact every time the bell rings and find out if you have got mutual interests that would make a subsequent, more in-depth meeting worthwhile.  Speed networking has been introduced to our programme at the request of our 2013 delegates.

 

LUNCH WITH ROUNDTABLE DISCUSSIONS – Discuss the issues that matter to you

Afternoon

CUSTOMER ENGAGEMENT

How do you win consumers’ hearts and influence their buying decisions? We take a close look at companies forging ahead in new markets.

Kevin Klock, CEO of TalkingRain®, parent company of Sparkling ICE®

Jenny Westerkamp, RD, Nutritionist and author of ‘You Are What you Retweet:  140 Social Media Rules to Eat By’ and 'Green Foods for Men'

Phil Hood, Consumer Engagement Centre Lead – Europe, Unilever

INDUSTRY COLLABORATION

So long as retailers and food service providers own the face to face relationship with the consumer, food manufacturers have a lot to gain from understanding the insight that close proximity gives them.

Mike Greene, founder of leading food related consumer research business, Him!, business mentor and author of ‘Into the Eye of the Storm’

Len Van Popering, Senior Vice president of Product Development & Innovation, Arby’s

Evening - Champagne reception and dinner at the famous Le Bistrot des Anges restaurant

 

Wednesday 2nd April

Morning

A CRISIS OF CONFIDENCE

Food scares and food fraud damage company revenues and consumer confidence. We take a look at what best practice organisations and governments are doing to keep food safe and consumers shopping.

David Croft, Director of Food Technology & Technical Services, Waitrose

David Jago, Director of Innovation & Insight, Mintel

 

FOOD AT THE CUTTING EDGE – THE SEARCH FOR SUSTAINABLE PROTEIN SOURCES

With a growing global middle class population placing pressure on resources and production methods. We hear from pioneers leading the way in the development of new, sustainable and often controversial ways to feed the world.

Professor Arnold van HuisTropical Entomologist, Wageningen University, and advisor on edible insects to the United Nations’ Food & Agriculture Organisation

Professor Mark Post, Professor of Physiology, Maastricht University and of Biomedical Technology at Eindhoven Technical University

WHY CONSUMERS BUY – AND HOW WE CAN INFLUENCE THEIR DECISIONS

Typically consumers’ food buying decisions are made quickly and governed by emotion. An expert marketer and psychologist share their insights on what makes a brand a winner.

Professor Charles Spence, Head of the Crossmodal Research Laboratory, Oxford University; Head of Sensory Marketing at J Walter Thomson; Condiment Junkie & Professor in Residence at The House of Wolf restaurant, London.

Chris Cornyn, Founder and President of food and drink agency, DINE, and mentor on Lifetime TV’s ‘Supermarket Superstars’

THE EDITORS REVIEW
The editors of FoodVavigator and NutraIngredients join Dr James Bellini to reflect on the issues raised during Food Vision 2014.

Our editors: Shane Starling, Senior Editor, FoodNavigator Europe, FoodNavigator Asia and Stephen Daniells, Senior Editor, FoodNavigator USA and NutraIngredients USA

Afternoon 

NETWORKING LUNCH

DEPARTURES