Day 1: Tuesday October 31

Welcome Breakfast
Hosted by:

Opening Remarks

A warm welcome to the 2023 Asia-Pacific Agri-Food Innovation Summit. Hear from the Rethink Events team on the key themes for this year’s summit, and what you can look forward to over the next three days.

Ministerial Keynote Address
Opening Keynote Address

Sunny Verghese, Co-Founder and Group CEO, OLAM GROUP, Singapore

Building Resilience: Food Security at the Intersection of Agriculture, Water and Climate
  • As climate change increasingly impacts the stability of food production and distribution, what strategies and solutions have the greatest potential to build the resilience of today’s food system? Where does agri-food-tech fit in the climate adaptation vs mitigation discussion?
  • How can healthier, more sustainable food production practices support the long-term health of our soils, rivers and oceans? How can agri-food stakeholders collaborate to optimise the impact of new technologies in open-field agriculture, CEA, alternative proteins and aquaculture?
  • How can the industry drive increased investment to support climate-smart agriculture and innovation in the food system? How do climate-smart practices contribute to improving outcomes related to climate change, nature conservation, and farmer economics?

Jessica Cheam, Founder & Managing Director, ECO-BUSINESS, Singapore

Ho Ren Hua, Director CEOTHAI WAH, Thailand
Anuj Maheshwari,
 Managing Director & Head of Agri-Food, TEMASEK, Singapore
Joseph TaetsSenior Vice President and President of APAC, ADM, Singapore

Decarbonisation: Forging the Roadmap for Emissions Reduction from Food and Agriculture Systems
  • Food production accounts for over a quarter of the world’s greenhouse gas emissions. How can we accelerate momentum on the commitments made by major agri-food players to reduce emissions from food and agriculture systems? What unique partnerships are forming?
  • Is there consensus on the goals being set and how to achieve them? Does the agri-food sector have a clear roadmap to work from? As the impact of food systems moves up the agenda at policy meetings, how can we forge a roadmap for decarbonisation that mirrors that of the energy sector?
  • How are companies across the value chain going to reach decarbonisation goals? How are investment trends shifting as we assess the rate of adoption for new solutions?
  • Rice cultivation makes up 12% of global methane emissions – how are new innovations and partnership addressing this? What is the role of regenerative agriculture and who is leading the charge introducing these regenerative agricultural practices?
  • To what extent are metrics being quantified, tracked, measured, and compared regarding progress?

Richard Skinner
, Deals Strategy & Operations (DS&O) + Value Creation, Asia Pacific, PWC, Singapore

Dhruv SawhneyCEORIZE, India
Suzanne Gaboury, Director-General Private Sector Operations, ADB, Singapore

Networking Coffee Break
Hosted by:
Ecosystem Building: Extending South-South Cooperation and Connecting the Dots across the APAC Region
  • What synergies and collaboration opportunities exist across borders in APAC? How can countries like China, India, Thailand, Vietnam, Indonesia, amongst others, benefit from each other’s strengths?
  • What are the unique challenges and solutions for the APAC region? How does the need for agri-food investment and innovation differ to that of Europe and North America? What unique collaborations do we see as a result?
  • How does south-south cooperation provide solidarity in the face of global challenges? What initiatives are we seeing to promote cooperation with South America, the Middle East and Africa?
  • How are public-private partnerships (PPPs) currently supporting the APAC agri-food sector? What has been their role in creating greater collaboration across the ecosystem? How can we work to strengthen PPPs to support emerging innovation and bring more solutions to market?

Diane Holdorf, Executive Vice President, WBCSD – WORLD BUSINESS COUNCIL FOR SUSTAINABLE DEVELOPMENT, Switzerland

Beverley Postma, Executive Director, GROW ASIA, Singapore
Simone Barg, Senior VP, Agricultural Solutions Asia Pacific, BASF, Singapore
Julie Greene, CSOOLAM AGRI, Singapore
Laurent Levan, SVP Corporate Development, External Affairs, Asia-Pacific, UNIVERSAL ROBINA CORPORATION, Singapore

Fireside // From Traditional to Future Food: Enabling the Transition to a Sustainable Food System
  • Looking ahead to 2030 and beyond, how will consumer diets change and what will the impact be on Asia’s food system? What food production models will dominate the market? How are investment trends shifting as a result?
  • Has traditional agriculture reached its limit in terms of scale? How is novel food production helping to subsidise traditional forms of food production to feed a growing population? How can traditional and novel work more closely?
  • How can we find a balance that combines new and traditional farming methods, to increase yields, support farmers’ profits, and improve soil health and responsible water use?
  • Which milestones will the alternative protein and CEA industries achieve by the end of the decade and what role will Asia’s megacities play in feeding the next billion?
  • Can the ecosystem work synergistically to reduce carbon emissions and scale sustainable food production in Asia? What will collaboration and investment models look like?

Samuel Chan, Head of AgriFood & Americas, EDB, Singapore

Didier Toubia, Co-Founder and CEO, ALEPH FARMS, Israel
Francesca Kleemans, Managing Director, Food Solutions for South-East Asia, CARGILL, Singapore

Networking Lunch Break
Meeting Nutritional Needs in Asia: Exploring Culturally Relevant Approaches and Dietary Considerations
  • What are the key nutritional challenges in Asia and how can culturally tailored solutions be developed to address these specific needs? What are some notable examples of solutions that have successfully addressed nutritional challenges in Asia?
  • How does traditional Asian cuisine contribute to overall health and well-being, and how can its nutritional benefits be optimised? How can advancements in food technology support the preservation of traditional Asian foods while enhancing their nutritional value?
  • What role do globalisation and Western dietary influences play in shaping dietary patterns in Asia, and what impact do they have on nutritional health?
  • What are food brands and ingredient providers doing to tackle issues at both ends of the nutrition spectrum, from malnutrition to obesity?

Gary Scattergood, Editor-in-Chief, FOODNAVIGATOR ASIA, Singapore

Yanjing Wang, VP, Research & Development – AMEA, KELLOGG ASIA PACIFIC, Singapore
Corine Tap, Regional President Asia, FRIESLAND CAMPINA, Singapore
Christiani Jeyakumar Henry, Senior Advisor, Biomedical Research Council (BMRC), A*STAR, Singapore

Lightning Talks // Advancing Food Centric Health Solutions
  • In what ways does the Asian diet traditionally promote gut health and combat age-related issues, and how can this knowledge be harnessed to develop innovative food solutions for mental health and healthy ageing?
  • What are the key connections between gut health and mental well-being in Asian populations, and how can targeted dietary interventions harness the potential of food to support mental health?
  • How can specific food choices and dietary patterns positively impact mental health and age-related conditions such as cognitive decline, cardiovascular health, and bone health?
  • How are partnerships enabling the bridge between neurology and food to be crossed? What specific advancements in probiotics, prebiotics, and functional ingredients are being utilised to improve cognitive function?
  • How can emerging food technologies such as personalised nutrition, functional foods, and novel processing methods support the specific dietary needs and challenges associated with the gut-brain axis and ageing, ultimately improving overall health outcomes in older adults?

Jeremy Lim, CEO, AMILI, Singapore

Networking Coffee Break
Thai Union Innovation Challenge // Novel Applications from Ocean-Derived Ingredients

In the run up to this year’s summit, Thai Union set an innovation challenge for start-ups developing novel ingredients and applications from ocean-derived ingredients. Three finalists will present their ideas to a panel of senior executives at Thai Union, who will then come together for a short discussion and follow-up questions before a winner is crowned.

Tunyawat Kasemsuwan, Director of the Global Innovation Center, THAI UNION GROUP, Thailand
Chris Aurand, Open Innovation Leader, THAI UNION GROUP, Thailand

Pitching start-ups:
Erwin Jurtschitsch, CEO, 350 PPM BIOTECH, Germany
Michael Kaholi, COO & Co-Founder, INGREDIOME, Israel
Karen Scofield Seal, CEO & Founder, OCEANIUM, UK

The Pitch Hour // Future of Agriculture

Meet our pick of the most exciting agri-tech innovators in Asia-Pacific. Each presenting company will pitch to a panel of investors, who are keen to ask questions and dig deeper into their value proposition.

Drinks Reception

Day 2: Wednesday November 1

Welcoming Keynote Address
Fireside Chat // Understanding What Drives Consumers Across Geographies and Generations
  • How have global economic shifts influenced consumer priorities, specifically in terms of cost, climate-impact, taste, and nutrition when it comes to food? Where should the focus on innovation be directed?
  • While sustainability has been highlighted as a key metric, health and cost have been driving purchasing decisions, so what does this mean for food-tech investment that has attracted climate funding?

Mirte Gosker, Managing Director, THE GOOD FOOD INSTITUTE APAC, Singapore

Nyet Chin Chong, Director Food Safety & Quality, NTUC FAIRPRICE, Singapore
Somsubhra GanChoudhuri, Co-Founder and CEO, AI PALETTE, Singapore
Frantz Braha, Chief Growth Officer, SALADSTOP! GROUP, Singapore

Unveiling Breakthroughs in Cell-Cultivated Protein Production
  • How does the scalability and commercialisation of cell-cultivated proteins impact the future of food, and what opportunities does it present for sustainable food production?
  • As technologies evolve, where will the next generation of deep-tech solutions take us? What are the latest breakthroughs in cell-cultivated protein production, and how do these advancements contribute to overcoming current industry challenges?
  • What are the latest developments in growth media and scaffolding technologies, as well as infrastructure needed to achieve scale?

Michal Klar, Founding Partner, BETTER BITE VENTURES, New Zealand

Dan Kozlovski, CTO, STEAKHOLDER FOODS, Israel
Guy Nevo Michrowski, CEO, PROFUSE TECHNOLOGY, Israel
XL Lin, CEO, ESCO ASTER, Singapore
Reimar Gutte, Senior Vice President, BU Execution APAC, GEA GROUP, Singapore

Networking Coffee Break
Lightning Talks // Identifying New Growth Areas for Future Proteins
  • With Asia cited as the fastest growing market for alternative proteins, where are the greatest opportunities for product development and launches?
  • With the vast proportion of the Asian population being lactose intolerant, what is the opportunity for alternative dairy brands in this region and where are the key areas to invest?
  • Seafood provides a significant proportion of protein in Asia but as awareness grows about the environmental impacts and pollutants, what new launches are we seeing in alternative fish and seafood?
  • What collaborations or partnerships can be formed between alternative protein companies and traditional food producers in Asia to leverage local expertise and resources for product development and distribution?

Olivier Drean, Managing Director Asia Pacific, CLEXTRAL, Indonesia
James Petrie, CEO, NOURISH INGREDIENTS, Australia
Karim Kurmaly, Director, DSM- FIRMENICH SMART PROTEINS PROJECT, The Netherlands

Unlocking Asia’s Potential for Precision Fermentation
  • How can Asia leverage the increasing need for fermentation capacity and learn from global leaders in the field? What is the potential for precision and biomass fermentation in the region?
  • What are the obstacles in expanding production capacity and attracting more capital and entrepreneurs? When can infrastructure expect to converge to allow for more ‘plug and play’ infrastructure setups?
  • What are examples of successful partnerships between food brands and innovators in the field of fermentation, and which collaboration models have proven to be most effective?
  • What specific technologies and platforms are being utilised to accelerate R&D and how do they contribute to reducing the time it takes to bring new products to market?

John Cheng, Founder and Managing Director, INNOVATE360, Singapore

Stephan van Sint Fiet, CEO, VIVICI, The Netherlands
Francisco M. Codoner, CEO, SCALE UP BIO, Singapore
Michele Stansfield, Founder and CEO, CAULDRON, Australia

Breakout Roundtable Discussions

One of the most interactive sessions of the programme, each roundtable discussion group is hosted by an industry expert on a specific theme offering you a valuable opportunity to network, brainstorm solutions and discuss ideas with your peers on shared areas of interest.

Networking Lunch Break
Healthier Proteins Shaping the Future for Plant-Based Innovation
  • Is consumer interest still strong in plant-based proteins, and are consumers actively purchasing these products? What factors are influencing their decision-making?
  • What new ingredients and formulations are being developed in response to the demand for natural, clean label products with minimal processing?
  • What labelling and recipe strategies can be employed to appeal to consumers and build confidence in the nutritional value and overall quality of plant-based products?
  • What advancements are being made in replacing cellulose and artificial ingredients?

Sonalie Figueiras, Founder & EIC, GREEN QUEEN MEDIA, Hong Kong

Anand Nagarajan, Co-Founder, LIBERATE FOODS, India
Astrid Prajogo, Founder and CEO, HAOFOODS, China
Stephen Michael, Co-Founder and CEO, WTH FOODS, Philippines
Tim York, CEO, V2 FOODS, Australia

Chef’s Table Uncensored // Working with Alternative Proteins
  • As the plant-based meat, dairy and egg market becomes increasingly crowded, is there space for new entries and how can brands set themselves apart?
  • How do top chefs perceive alternative protein products on the market today? What are the barriers that they see to more widespread adoption?
  • What are top chefs looking for from these products and where is the white space for innovation?

Kelvin Ng, Managing Partner – Asia, GREEN BRIDGE PARTNERS, Singapore

Randy Torres, Group Executive Chef, SUPER LOCO GROUP, Singapore
Matthew Helm, Executive Director of Culinary, MARINA BAY SANDS, Singapore
Violet Oon, Culinary Curator and Chef, VIOLET OON SINGAPORE, Singapore

Networking Coffee Break
Investor Panel // Market Maturation in the Current Economic Climate
  • In the current troubling investment environment, particularly for alternative proteins, how are food-tech innovators navigating the challenges and bottlenecks? Has investor scepticism about the plant-based sector caused ripple effects in other sectors?
  • Following the Biden Administration’s biotechnology and biomanufacturing initiative, where in APAC are we seeing similar government financing for scaling the bioeconomy?
  • With successful early-stage investment cases for start-ups, what is the investor appetite for funding later stage rounds as companies scale? How can the industry scale without relying heavily on capex for factory financing?
  • Where do today’s investors see the greatest opportunities in food-tech moving forward? What new business models can enhance the value from ingredients, inputs, and waste streams?

Agnieszka de Sousa, Global Food Tsar, BLOOMBERG NEWS, UK

Peter Odemark, Managing Partner, REFOOD VC, Sweden
Matilda Ho, Founder and Managing Director, BITS X BITES VENTURES, China
Tao Zhang, Co-Founder, DAO FOODS, China
Yoni Glickman, Managing Director FoodSparks, PEAKBRIDGE VC, Israel
David Verbitsky, Managing Director, Head of AgTech & Sustainable Food, NOMURA GREENTECH, USA

The Pitch Hour // Future of Food

Meet our pick of the most exciting food-tech innovators in Asia-Pacific. Each presenting company will pitch to a panel of investors, who are keen to ask questions and dig deeper into their value proposition.

Drinks Reception