Few industries embrace new technology as readily as the food industry, so what does the future hold?
In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question.
They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole.
Attend our Tastes of Better events in Ascot, Manchester and Dublin
What will their impact be on the next generation of ingredients and products?
And can we protect our food supply chain with precision fermentation and lab-grown meat?
John Casey, Chief Manufacturing and Supply Chain Officer, Nuritas
John Casey graduated with a BSc degree in Food Business from University College Cork and commenced his professional journey at Abbott Ireland Infant Nutritional’s in Co. Cavan.
Throughout his tenure at Abbott, John worked in various roles within the supply chain and manufacturing departments.
He then transitioned to Wyeth Infant Nutritional’s (now Nestle Infant Nutritional’s) in Limerick, where he continued to excel in similar roles. He is now Chief Manufacturing and Supply Chain Officer at Nuritas.
Annette Granéli, CEO & Co-Founder, Green-On
Annette Granéli is the CEO of Green-On and holds a PhD in material science from Chalmers University of Technology in Sweden.
She has previously had a position as an assistant professor at Gothenburg University working on protein and lipid structure and function.
She did her postdoc at Columbia University in New York and has prior experience with a start-up company in the biotechnology field.
Stephan Verdier, VP Research & Innovation, Solvay Aroma
Graduated from Chimie Paristech PSL, Stephan joined Solvay in 2001 and held several R&D positions. Since 2010 in its Global Business Unit Aroma, he has been dealing with aroma ingredients for the food markets, especially the iconic vanillin.
On top of constant high quality and unquestionable food safety for the consumers’ peace of mind, Stephan and his teams are committed to resolve the tough equation of sustainability and naturality at the best cost & life cycle analysis.
Building-up extraction and precision fermentation capabilities over the last two decades, recently reinforced by the creation of a platform dedicated to biotechnologies at Group level, Solvay has been at the very heart of the sustainable food challenge.
Alessio D’Antino, Founder & CEO, Forward Fooding
Alessio is the co-founder and CEO of Forward Fooding, the world’s first collaborative platform for the food and beverage industry fostering innovation via FoodTech Data Intelligence and corporate-startup collaboration.
Expertise: FoodTech venture building – Investor, Corporate and Government relations related to AgriFoodtech innovation – Food science and biotechnology.
