الإثنين , يوليو 22 2024
فرص تصديرية
Milled White Corn | Leather | Raw Cashew Nuts | Pipes And Piping Accessories | Aluminium Ingots A7 | Watermelons | Raw Cashew Nut | Aluminum Ingots | Canned Tuna | White Beans | Aluminium Foils | Raw Pink Salt | Crude Palm Oils | Carrot, Cabbages | Antimony Stones | Bitumen | Sunflower Oils | Rice | Cashew Nuts | Basmati Rice | Palm Oils | Sunflower Oils | Aluminium Ingots | Aluminium Ingots | HDPE Blue Drums | Corn | Soybean for animal feeds | Sugar Beans | Red Kidney Beans | Groundnuts | Black Turmeric Powder | Polyester Resin | White Sesame Seeds | Sunflower Oils | Self Adhesive Paper Sheets and Rolls | Dried Lemon | Broad Beans | Charcoal | Raw Cashew Nuts | Whole Black Pepper | A4 Size Copy Papers. | Sugar Beans | Light Crude Oils | Wood Logs | Liquefied Petroleum Gas | Black Pepper | Aluminium Ingots (A7) | Turmeric Powder | Sunflower Oils | Dried Gingers | Sunflower Oils | Vegetable Oils | Oranges | Green Color HDPE | Frozen Chicken and Parts | Oranges | Diesel | Ginger | Palm Oils | Fresh Ginger and Garlic | Pitch Oil / Pyrolysis Oils | Cement | Cumin Seeds | Bitumen | Chickpeas | Chickpeas | Polyethylene PVC | Maize | Phosphate | Frozen Chicken Feet Paws | Yellow Maize | Beans | Sunflower Oils | White Corn Maize | Steam Basmati Rice | green beans/white beans | Icumsa Brown Sugar | Sunflower Seeds | Olive Oils | Steel Boxes | Sugar 45 | Copy Paper | White Maize | LDPE | Peanuts | LDPE | Groundnuts | Red Kidney Beans | Onions | Turmeric Powder | Whole Milk Powder | Liquefied Natural Gas (LNG) | Aluminium Ingots A7 | Sunflower Oils | Ginger | Gemstones | White Maize | Dried Ginger | Yellow Turmeric Powder | Hass Avocado |
Home Events Agriculture & Food GulFood 2023 at Dubai World Trade Center
Dubai World Trade Centre

Organizer

Dubai World Trade Centre
Phone
+971 4 332 1000
Email
[email protected]
Website
https://www.dwtc.com/en

The Dubai World Trade Centre, historically called Sheikh Rashid Tower, is a 38-storey and a height 184 m skyscraper in Dubai, United Arab Emirates, which was erected in 1979. It is a purpose-built complex for events and exhibitions. The building is featured on the 100 dirham bank note.

Local Time

  • Timezone: America/New_York
  • Date: فبراير 20 - 24 2023
  • Time: All Day
United Arab Of Emirates

Location

United Arab Of Emirates

The United Arab Emirates is an elective monarchy formed from a federation of seven emirates, consisting of Abu Dhabi (the capital), Ajman, Dubai, Fujairah, Ras Al Khaimah, Sharjah and Umm Al Quwain.[15] Each emirate is governed by an emir and together the emirs form the Federal Supreme Council. The members of the Federal Supreme Council elect a president and vice president from among their members. In practice, the emir of Abu Dhabi serves as president while the ruler of Dubai is vice president and also prime minister.[16] In 2013, the country had a population of 9.2 million, of which 1.4 million were Emirati citizens and 7.8 million were expatriates.[17][18][19] As of 2020, the United Arab Emirates has an estimated population of roughly 9.9 million.[20]

Date

فبراير 20 - 24 2023
Expired!

Time

All Day

GulFood 2023 at Dubai World Trade Center

THE LARGEST ANNUAL F&B SOURCING EVENT IN THE WORLD

SUPERCHARGING THE GLOBAL FOOD AGENDA

Gulfood underscores the UAE’s status at the forefront of sector change and leading the role in tackling global issues. Driving creativity and change, in February 2023, the 28th edition of Gulfood will continue to unite food and beverage communities around the world, and act as an industry trend springboard and a global sourcing powerhouse.

Where the World Connects for their F&B Sourcing Success

5 days of fast-paced business and future-forward innovations

Give your business the strongest start of the year at the largest annual food & beverage exhibition.

From meeting first-time Gulfood exhibitors to exploring new startup breakthroughs to new e-commerce and zero-waste innovations – explore the extraordinary 2022 edition by downloading our show overview.

Visionaries Impacting The Future of Food

Business Mode on for 120 Countries & 4000 Companies

 

 

 

Download PRESS RELEASE pdf English : Click Here

Download PRESS RELEASE pdf Arabic: Click Here

Listen Now to the 2022 Podcast Episodes:

S01E02 – Africa’s Emerging Agriculture Landscape

S01E03 – Tackling Mental Health Stigma in the Restaurant Industry

S01E04 – The Power of Fermentation and Championing Local Ingredients Towards Zero Waste Sustainable Kitchens

S01 E05 – What It Takes To Turn F&B Dreams Into Reality.

S01E06 – The Future of Plant-Based & Alternative Proteins

Replay the Year’s Most Exciting Food Moments:

The New Layout For 2022:

Register For Free: Click Here

Location: Click Here

 

 

Hourly Schedule

20 Feb 2023

12:00 - 12:20
Opening Address
12:20 - 12:40
A word of welcome - Fitting the global Agrifood industry into the current global context
The 4Cs and the Gulfood Inspire Conference theme: SUSTAINABILITY, QUALITY, ACCESS
Speakers:
Paul Newnham
12:40 - 13:30
Panel: What does sustainable food production look like?
Ethical sourcing and use of resources – a long-term environmental outlook with a deep impact on sustainability of the F&B industry Empowering local economies and societies Why sustainable agrifood business is good business, is the ONLY business
Speakers:
Kamesh Ellajosyula, Ruben Brunsveld
13:30 - 14:10
Food sovereignty vs food security
Examining the need for self-sufficiency in a troubled global context Overcoming food trade challenges including export bans, supply chain disruptions… What is needed to drive end-to-end value chain collaboration to ensure food security Crop innovation to achieve food security and sovereignty
Speakers:
Steven Webb, Suresh Vaidhyanathan
14:10 - 14:30
Panel: Working towards zero food waste
A look at the world’s leading zero food waste initiatives Stakes and benefits for different stakeholders, from producers and manufacturers to hospitality and consumers – why we’re all winners in a zero food waste world Innovators turning zero waste into serious business
Speakers:
Khuloud Al Nuwais
14:30 - 15:00
Panel: Improving and assuring international F&B trade
Facilitating and assuring international F&B markets – safely and reliably Curating the integral food industry ecosystem in a sustainable, viable, equitable way Diversifying and securing food stables and commodities for improved sustainability and access Technology solutions to access new global consumers
15:15 - 16:00
Nutrition education, access and encouraging informed consumer choices
Where to start when it comes to nutritional education Who is ultimately responsible for providing clear and common health and nutritional information and how does this tie into CSR? The vital importance of sustainable access to fresh produce Engaging the end-to-end value chain - levelling the field in terms of access and affordability
Speakers:
Saskia Nuijten
15:40 - 16:00
Fireside chat: Future food fortification
Giving consumers what they need, whereas purchasing decisions tend to be based on taste and price Government approaches to food fortification in different markets around the world Assuring access to the right macro- and micro-nutrients
16:00 - 17:00
Enter the foodverse hour
Chefs and innovators leads on a tour of the emerging foodverse!

21 Feb 2023

10:30 - 10:50
Feature country profile and opportunities
STATE OF THE INDUSTRY: F&B INDUSTRY CHALLENGES – AND OPPORTUNITIES – NOW AND BEYOND
10:50 - 11:10
State of the Industry: Executive summary of findings from speaking to thousands of businesses
Speakers:
Lilia Smith, Simon Daw
11:10 - 23:55
Leaders’ Voices: Direct and in-depth discussions with global food value chain leaders
Tackling ESG & Changing Consumer Lifestyles Managing Supply Chain Issues Adapting to Rising Costs
Speakers:
Rajiv Warrier
11:55 - 12:15
Helping consumers adapt to food and drink inflation
State of the industry regarding inflation How consumers are coping with and adapting to inflationary/recessionary pressures How companies can help consumers with their F&B purchasing decisions
Speakers:
Lilia Smith
12:15 - 13:45
Panel: Delivery is king, but is the kingdom getting crowded?
Growth on growth in the food delivery market: Competition/saturation and differentiation, is consolidation the answer? Analystng the rise of dark kitchens and dark stores Responding to customer demands: From driving sustainable delivery solutions to fine dining and DIY cooking Building an online direct to customer strategy in F&B Market player strategies, expansion and pivots
Speakers:
Naji Haddad, Neha Sood, Tapan Vaidya
13:00 - 13:45
Panel: Fine dining takes vengeance!
A look at “revenge” diners’ expectations and desires From exquisite ingredients to exotic dishes, fine dining is about quality Experience and escapism, dining goes beyond the food on the plate Competing in excellence, the world of awards and accolades and what they mean for F&B markets and individual restaurants
Speakers:
Paul Clifford
13:45 - 14:00
Presentation: Diving into experiential, edutaining dining
Taking the dining experience to the next level with immersive technologies When dining meets learning, leads to more conscious consumers
Speakers:
Kate Vlietstra
14:00 - 14:40
Panel: Consumer dining demands: Healthy. Sustainability. Viabile.
Turning values into viable business Empowering local partners The genesis of Dubai’s sustainable dining scene More than a restaurant: starting and maintaining a movement and why it’s more important than ever
Speakers:
Carlos Frunze Garza, Emma Sawko
14:40 - 15:00
Presentation: Consumer involvement a prerequisite for successful food system transformation
The role of engaged consumers in transforming food systems The impact of trust & how to improve trust between consumers and the agrifood sector Consumer openness to food innovation and how to drive adoption
Speakers:
Saskia Nuijten
15:00 - 15:30
Panel: Responsible, sustainable, equitable agriculture, labels and certification
A look at the sustainable food production, regenerative practices, shorter food chains… Conscious food production and consumption supply and demand projections Education, building trust and transparency for consumers Rigor and regulations in food certification and labeling
Speakers:
Kylie Woodham, Yazen Al Kodmani
15:30 - 16:10
Panel: Alternative protein power, promise and plight
A look at the impact consumer trends in terms of meat vs. alternative protein consumption and expectations How is current inflation affecting the plant-based protein market? How do different alternative protein techniques compare in terms of scalability and viability? (Plant-based, fermentation-derived, cultivated)
Speakers:
Alvyn Severien, Paul Newnham, Timo Recker
16:10 - 16:40
Cultured meat under the microscope – the business, the science, the prospects
What does sustainable future meat production look like? The cultured meat opportunity: for people, planet and profits Lab-grown limits – from tech to consumer adoption and everything in between Addressing affordability and advances in making cultured meat mainstream
Speakers:
Dr. Siddharth Manvati
16:40 - 17:00
Enter the foodverse hour
Chefs and innovators leads on a tour of the emerging foodverse!

22 Feb 2023

10:30 - 22:45
Making the dairy industry less carbon intensive
10:45 - 11:00
The alternative seafood wave: Challenges and opportunities in the global protein transition
Embracing alternative proteins within a traditional seafood processing business – why and how The challenges and opportunities of the nascent and promising alternative seafood segment
11:00 - 11:15
Quality feeds for animals – The importance of selecting the right nutrition
Quality feeds and dietary quality of animals. Sustainably sourced feed fats and the ecosystem. The link between animal nutrition, milk yields and consistent productivity
11:15 - 23:45
Sustainable poultry farming
Demand and consumption? Sustainability and viability?
11:45 - 12:00
A bright horizon for Africa’s F&B Industry
Gain an in-depth view of African F&B landscape The impact of AfCFTA on the continent’s F&B industry The lasting effects of Covid on supply chain considerations
Speakers:
Ben Longman
12:00 - 12:30
Panel: Access Africa – opportunities, challenges, risks and trends
Examining Africa’s export near-, mid- and long-term opportunities Hurdles to access African markets and how to clear them The future consumer profile and how this will impact: The future modern and retail The future of traditional retail models News and success stories
12:30 - 13:00
Panel: Africa’s internal agrifood industry potential and the solutions to fulfil it
More than an exporter - look at domestic production and processing Emerging flavours and trends from Africa Accessing underserved consumers thanks to e-commerce A look at efficient supply chains and advanced distribution opportunities
13:00 - 13:40
Panel: India, future food leadership from the future most populous nation in the world
Opportunities, outlook and what’s cooking on the Indian F&B scene The UN declared year of the millet – health and nutritional advantages Supporting sustainability and climate change through diversification and adoption of new staples
Speakers:
Amit Dutta
14:30 - 14:40
Presentation: Investing in Saudi Arabia’s bright food future
Why invest in KSA? The market context and outlook for F&B production in the kingdom The food cluster initiative, support and incentives Ecosystem as a service for food businesses
Speakers:
Tom Harvey
14:50 - 15:50
Panel: Saudi’s bright F&B horizon
Opportunities, outlook and what’s cooking on the Saudi food scene Case studies
15:30 - 16:00
Presentation and panel: Boosting international trade through powerful e-commerce
Leveraging digital platforms to bolster national economies – real life examples Empowering company growth through facilitated access to international markets Global trade enablement thanks to B2B e-commerce
16:00 - 16:20
Food Regulations and Food Safety Systems in Dubai
An introduction to food regulations in Dubai A look at the food import/export process Preparing operations to comply with food safety requirements Implementing safety enhancement progammes in food establishments
16:20 - 17:00
Enter the foodverse hour
Chefs and innovators leads on a tour of the emerging foodverse!

23 Feb 2023

10:30 - 11:00
Panel: What will it take to strengthen international food supply chains?
A look at the nature and scope and forecasts of supply chain disruptions today and the impact on F&B stakeholders Food handling and opportunities for investment in the GCC Supporting wholesalers with import and reliable sourcing Excellence in stable and sustainable end-to-end supply chain
Speakers:
Bruno Filipe Costa, Graham Sanders
11:00 - 11:20
Presentation: What end-to-end supply chain responsibility looks like
Responsibility is: Investing in regeneration of nature Responsibility is: Focusing on farmers’ prosperity and sustainable systems Responsibility is: Empowering thriving communities Responsibility is: Global
Speakers:
Defne Saral
11:20 - 11:40
Presentation: Global value chains under pressure – examining security, viability and opportunity
The F&B value chain in today’s context Food commodities and the current food security status around the world A perfect economic and geopolitical storm – global and regional illustrations of impacts Cost management and viability in this context. Shining a light on Asia and Africa outlooks and opportunities
Speakers:
Amit Dutta
11:40 - 12:00
Fireside chat: The responsibilities of food producers and distributors in improving food security, particularly in times of spiraling costs
Speakers:
Tom Harvey
12:00 - 12:30
Panel: Health, nutrition and diet trends and evolutions
Leading global trends in diets – from free from to keto and the opportunities they hold for F&B businesses With the rise of diet related diseases, what role does the F&B industry play in population health? Malnutrition in the modern world and the urgency of delivering the RIGHT food to people Improving nutrition through reformulation to guiding healthy choices to shift dietary patterns
12:30 - 13:15
Panel: Vertical farming technology & CEA for urban agriculture today and tomorrow
The evolution of vertical farming technologies, where we started, where we are and what’s coming up Sharing knowledge and skills to achieve the promises of vertical farming and CEA Bringing food production closer to consumers, retail and distribution – real life examples The trouble is, if it’s not viable, it’s not sustainable! The key to unlocking SUSTAINABILITY, QUALITY & ACCESS?
Speakers:
Erez Galonska, Vadim Timokhin
13:15 - 13:30
Showcase: Leveraging Advance IoT, AI, ML and Blockchain to improve sustainability and traceability in Dairy production
Speakers:
Deepak Pareek
13:45 - 14:10
Quickfire panel: Advanced tech for an advanced future food value chain
Can sustainable agriculture and food production be achieved without digital technologies? The status of digital adoption in the agrifood sector today What’s needed to drive accessibility and adoption?
Speakers:
Deepak Pareek
14:10 - 14:25
Web 3.0 & Metaverse opportunities and initiatives for F&B businesses
What are Web 3 and metaverse anyway? YOUR BRAND needs to pay attention, or risk losing customers Examples of metaverse in use for loyalty programmes, brand building, product testing…
Speakers:
Sharad Agarwal
14:25 - 14:50
Fireside chat
What’s around the corner in metaverse tech for F&B? From next gen engagement and NFT enabled customer experiences, to bringing dark kitchens into the light Looking further down the line to neuro-stimulation technologies for an advanced immersive experience Advantages in food innovation Sensory and ML capabilities for food safety What’s happening on the restaurant metaverse scene right here in the UAE?
Speakers:
Sharad Agarwal, Supreet Raju
14:50 - 16:20
Enter the foodverse hour
Chefs and innovators leads on a tour of the emerging foodverse!
16:20 - 17:00
Gulfood Green Awards & showcase

24 Feb 2023

10:30 - 11:30
Agrifood startups Dragons’ Den
In this exciting interaction segment, agrifood startup founders will get the chance to present their company, product or service to a panel of industry experts and the audience. Join as they get quizzed and receive invaluable feedback to take them companies to the next level.
Speakers:
Alessio D'Antino, Tom Harvey
11:30 - 12:00
Mentors’ panel - Building and securing viable, sustainable food business
Analysing the agrifood investment landscape, trends and needs Foodtech as an asset class - what are investors looking for? Connecting the ecosystem and enabling innovation – how to get in the game How is the Middle East comparing in terms of public and private funding of agrifood and foodtech ventures?
Speakers:
Alessio D'Antino, Tom Harvey
12:00 - 12:20
Fireside chat: Growth and opportunities in cultural and religious diets sectors
12:20 - 12:40
Presentation: Food and flavour innovation and adoption
12:40 - 13:00
THE FOOD TRIFECTA: SUSTAINABILITY, QUALITY, ACCESS
Gulfood Inspire wrap-up: What does this vital trifecta mean for the food industry in 2023 and the foreseeable future?
Paul Newnham
Paul Newnham
Executive Director
Paul Newnham is the Director of the Sustainable Development Goal (SDG) 2 Advocacy Hub, a secretariat catalysing, convening, and connecting NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve food systems transformation. To this end, the SDG2 Hub facilitates a network of 1000+ chefs from over 90 countries to support chef action on the SDGs. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress to achieve the 2030 Agenda. The Hub also lead the development of the Good Food For All Campaign that has been taken on by the UN Food System Summit to drive Public Engagement. Paul is a strategic innovator and executive leader with demonstrated expertise in driving teams, connecting people, sustainability and development, and delivering impressive global solutions to complex community challenges. He is a passionate and dynamic leader with twenty five [25]+ years of proven expertise in Sustainability, Food Systems, Non-Profit Management, Communications, Campaigning and Advocacy, delivered through consistent and competitive methodologies, strong network development, superior client service and executive presence.
Kamesh Ellajosyula
Kamesh Ellajosyula
President and Chief Innovation & Quality Officer
Kamesh Ellajosyula is Chief Innovation & Quality Officer at ofi (Olam Food Ingredients) and a member of the executive team at ofi. Kamesh joined Olam in 2010 and has held various senior manufacturing, innovation, regulatory and quality roles. In his current role he oversees a global network of Innovation centers and drives quality and food safety across 100+ food ingredient manufacturing plants. Currently Kamesh serves as the founding member of the Asia Innovation Council of the Conference Board and is the member of the Editorial Advisory Board of Food Technology. Kamesh last worked in technology roles in Frito Lay. Prior assignments include leadership roles in food safety, quality, procurement, international R&D, new product development at Rich Products Corporation. Kamesh received a Master’s degree in Food Science from the Pennsylvania State University and a Master’s degree in Business Administration from the State University of New York.
Ruben Brunsveld
RSPO’s Deputy Director
Steven Webb
Steven Webb
CEO
Steven joined the Global Institute for Food Security (GIFS) as Chief Executive Officer in 2019, following a 23-year career with Corteva Agriscience (formerly Dow AgroSciences) in Indiana, United States. His most recent role at Corteva was Research and Development Director of External Technology, where he led many research collaborations with private sector companies, research institutes and universities around the world. Steven earned a PhD in immunochemistry (1998), a Master’s degree in biochemistry (1992) and a Bachelor of Science degree in microbiology (1990) from the University of Guelph, Ontario.
Suresh Vaidhyanathan
Group CEO
Khuloud Al Nuwais
Khuloud Al Nuwais
Chief Sustainability Officer
Saskia Nuijten
Director of Communication
EUROPEAN INSTITUTE OF INNOVATION & TECHNOLOGY (EIT) FOOD
Lilia Smith
Lilia Smith
Insight & Innovation Consultant
Lilia is an insight & innovation consultant based in London. In her role at Mintel, she works with clients across Europe, the Middle East and Africa to help shape their strategy and innovation pipeline. She specialises in food and drink, and has worked with a variety of businesses - from agrochemical companies to start-up brands and global retailers - on their challenges. With a passion for restaurants and cooking, Lilia started her career as a chef in Italy and the UK, before moving into food product development and research for a nationwide bakery chain. In her latest role before Mintel, she worked in trends and insight for Harrods Food Halls and Restaurants. She has previously featured at Speciality Fine Food Fair and FutureMinded trade shows. Lilia has a first-class degree in Anthropology from University College London, where she wrote her thesis on the fishing industry.
Simon Daw
Simon Daw
Principal Consultant EMEA
Simon Daw, Principal Consultant at Mintel, has worked for over 35 years within international blue-chip B2B and B2C organizations across food, beverage, ingredients, flavours, packaging and the industrial markets. He was worked for companies such as Heineken, Bel fromageries, WD-40, Sensient and Tate & Lyle. Simon has an extensive track record of success in helping companies conceive and implement double-digit growth strategies with more purposeful consumer marketing, research, category and product innovation development. His most vibrant learning experiences emerged from managing brands and steering diverse marketing and commercial teams through change alongside fervently adopting his mantra for competitive advantage and brand success by ensuring the brand and business clarify 'where to play' and 'how to win'. As part of Mintel’s Consulting team, Simon and his colleagues have expert and innovative people competencies and best-in-class product and consumer intelligence. Coupled with the extensive portfolio of new research solutions, including rigorous segmentation, data analytics and AI futures development, Mintel Consulting solves brand and company growth challenges.
Rajiv Warrier
Rajiv Warrier
CEO GCC
Naji Haddad
Naji Haddad
General Manager MENA
Naji Haddad is the General Manager of the MENA for Deliverect, the leading SaaS solution that simplifies online order management for restaurants. He leads a fast growing team across commercial, technical, and customer support functions, helping thousands of large and small restaurants across the globe thrive and grow. With +10 years of experience in Food and hospitality, Naji has a clear vision of how the industry is changing, in 2018 he started a company that partnered with several food tech solutions such as online ordering, digital menus and online reputation management, Their role was to help those restaurants and take them through the journey of digital transformation by assessing what they need and providing the right solutions accordingly. Since joining Deliverect in 2020, Naji has been contributing in multiple active roles in reshaping Digital Food across MENA, he also serves as an advisor to the board of the UAE restaurant group and speaker in mega F&B forums (Gulfood, Hotel Show,..etc.)
Neha Sood
Neha Sood
UAE Market lead
Neha in her current role as Vice President heads the UAE market for Zomato (recognised as one of the top food delivery apps in Dubai at the Bayut Home Choice Awards). In her almost four year long journey at Zomato, Neha has led the online ordering business and also, launched and scaled the delivery fleet helping Zomato secure a strong place in the hearts of UAE customers. Neha has over 18 years of experience, and prior to Zomato she was a Business Analyst at Barclays and Deutsche Bank in London. Neha is an IIT Delhi Alumni where she procured a Master's degree in Mathematics, and she has a bachelor's degree in Mathematics from St. Stephen’s College. Delhi
Tapan Vaidya
Tapan Vaidya
CEO
BSc in Mathematics from St. Xavier’s College & a Business Diploma from NMIMS, Mumbai, India, Tapan started working in restaurants from his University days – loved his work so much, he never left the industry. Now a veteran in the industry & on Caterer Middle East Power 50 List 3 years in a row, from 2020 to 2022; RetailME ICONS awardee for 2021; Tapan is currently CEO of PJP Investments Group, owner-operators of Papa Johns in the UAE, KSA, Jordan & Iraq. With 36 years’ experience across Middle East & India, Tapan has been associated with the development of hundreds of restaurants across these markets with brands including Papa Johns, Chili’s, Burger King, Pizza Hut, Outback Steakhouse… it is a long list. Currently focused on developing and expanding Papa Johns in the UAE, Saudi Arabia & Jordan, Tapan is keen to give back to the industry from his deep knowledge and hands on experience. He is also on the Advisory Board of UAE Restaurant Group, a not for profit organization patronized by UAE Chamber of Commerce, the voice of the industry in UAE. The current crisis that the industry has now faced for almost two years, Tapan has dug deep to bring new insights and creative solutions in handling his business.
Paul Clifford
Paul Clifford
Group Editor, Hospitality Group
Kate Vlietstra
Kate Vlietstra
Director, Mintel Food & Drink
Kate has over 12 years of experience working in the consumer goods industry on both agency and client sides, predominantly focusing on food brands. In her current role as Director for Mintel’s Food and Drink Platform, Kate specialises in researching pet food and ice cream, as well as writing about the wider dairy industry. She also delivers bespoke insight to global companies about broader food and drink trends. Prior to joining Mintel, Kate led the ecommerce team at Saputo UK alongside her role in Shopper Marketing, where she worked with major national retailers such as M&S, Ocado and Waitrose. Kate started her career on the Unilever Future Leaders Programme graduate training scheme, during which she honed her account management skills and understanding of food and drink brands through working with retailers including Sainsbury’s, Morrisons and Asda. Kate’s consumer insights and analysis are regularly mentioned in the press, and she has been featured on several BBC radio shows talking about food and drink trends. Kate has a first class masters degree in International Business & Management and a first class bachelors degree in Latin & Linguistics, both from The University of Manchester.
Carlos Frunze Garza
Carlos Frunze Garza
Executive Chef
A bit of Russia, a bit of Mexico. Frunze, better as known as his kitchen alias, “Carlos”, is the true embodiment of a 3rd culture legacy and a 2nd generation chef. He is currently serving as the Executive Chef of Teible, the only restaurant to receive the inaugural Michelin Bib Gourmand in Dubai within its first 6 months of operation, sourcing 90% of its produce locally and from the MENA region. Carlos is no stranger to adventure in life both inside, and outside the kitchen. He’s grown up in cities immersed in a rich plethora of cultures: Dubai, Acapulco, Salvador, New Orleans and Kuala Lumpur. Once a military man, he’s since exchanged his uniform for an apron and a chef jacket. He passionately advocates for zero wastage, enforcing sustainable practices inside and outside the kitchen, and educating people through the use of fermentation methods.
Emma Sawko
Founder
Kylie Woodham
Kylie Woodham
General Manager
Kylie Magner is the Managing Director of Magner's farm. originally from Australia, Kylie has a Bachelor of Business (Agricultural Commerce) from Sydney University. A self-confessed soil nerd, Kylie is determined to provide nutritionally dense food with high welfare that has a positive impact environmentally and socially. Magner's farm was formed in 2017. They produce pasture range eggs, grow vegetables, and keep heritage oxford sandy and black pigs, cattle, and sheep to enhance and invigorate soil health.
Yazen Al Kodmani
Yazen Al Kodmani
Head of operations
A seasoned organic farm manager who has developed and overseen a proven hybridization of large-scale organic farming, agritourism and retail in the UAE. With over a decade of experience, he has transformed over 25 hectares of arid land into a profitable wholesale and direct-to-consumer farm and tourist destination. He has also established 3Y Agtech, an agritech consulting firm to address the regional food security challenges which brings together the expertise of experienced consultants, developers and farmers
Alvyn Severien
Alvyn Severien
CEO & Co-founder
Food lover and passionate entrepreneur, Alvyn founded Algama in 2023. After several years of experience in consulting and finance, he decided to launch a company aiming to have a positive impact on the food industry. Alvyn is leading the development of the company in France and in the USA. Drawing on culinary savoir-faire and biotech, Algama is designing great-tasting food products enhanced with algae that meet consumers’ needs and respect the environment.
Timo Recker
Timo Recker
Co- Founder & Executive Chairman
Timo Recker is the Co-Founder and Chairman of Next Gen Foods, the makers of TiNDLE, ridiculously good chicken made from plants. A social entrepreneur, Timo comes from a lifetime background in the food space and a family business that produced schnitzel and other meat products for three generations. Through multiple ventures in the food industry, Timo met co-founder Andre Menezes, and the two jointly established Next Gen Foods in Singapore. Their first product, TiNDLE, is ridiculously good chicken made from plants.
Dr. Siddharth Manvati
Dr. Siddharth Manvati
Dr. Siddharth Manvati (Ph.D.) has developed novel strategies to answer consumer-centric demands keeping in mind the fulcrums of the environment. His farsightedness goals and hard work have created some of the leading entities for Food-Tech and R&D under the names - Clear Meat Pvt Ltd and Foresight Biotech Pvt Ltd, respectively. His research and core expertise lies in applying and implementing Synthetic Biology and Artificial Intelligence. He has mentored various Start-Ups & Students across INDIA to bridge the gap between their Research Strategy and real-time Market Application. The driving force behind Clear Meat's vision had been to create a slice of slaughter-free edible Meat, which led to the establishment of India's First ISO-Certified -Lab-grown Cell Based meat initiative. He has hands-on experience of more than 10+ years in Tissue Culture and IPS Cells / Stem Cells handling, which has further helped him and his team to develop the first lab-grown chicken keema. Clear Meat has successfully filled various patents and trademarks for its product/s. The products developed are sustainable and are the solutions to reduce global warming by contributing its part. Dr. Siddharth believes these are the small steps to creating a balanced ecosystem around us. The team at Clear Meat envisions developing keema meat (minced meat) that everyone can consume without Guilt!
Ben Longman
Ben Longman
CEO
Amit Dutta
Amit Dutta
Associate Director – Agri, Food & Nutrition
Amit brings with him more than 13 years of experience in Food & Agribusiness sector in India, Middle East and Africa markets in the field of Management Consulting, Strategic Advisory & Research and Industry. He is Associate Director with Frost & Sullivan’s Agri, Food & Nutrition practice for the Middle East and South Asia Region. His forte lies in strategy consulting around go-to-market, business models, project management, market research, due diligence of Food & Agri enterprises, economic & impact assessment studies. Amit is from the prestigious Indian Institute of Ahmedabad (IIMA) wherein he had done his specialization in Food & Agribusiness Management. He is a Bachelors in Agriculture with specialization in Agriculture Economics. Prior to Frost & Sullivan, he has worked with YES Bank, Ernst & Young LLP, Shapoorji & Pallonji Co. Ltd. and Harrisons Malayalam Limited (An RPG Grp. Enterprise). In his previous stints, he has worked extensively with multiple stakeholders in Indian Food and Agri ecosystem including Private firms, MNCs, Government departments, Multilateral Organizations and Industry Associations at Strategic and Project levels across the key sub-sectors of Food and Agri vertical
Tom Harvey
Tom Harvey
General Manager & Chair, Local Business Incubator
Tom moved to the UAE to join Spinneys Commercial team in 2017 after working across several of the leading supermarket groups in UK. He leads the overall sourcing and commercial function for the group with responsibility for a team spread across four continents to source all the products for Spinneys stores across UAE, Oman and KSA. During his five years at Spinneys, Tom has been responsible for the creation of the Spinneys Local Business Incubator Programme, driven the Spinneys private label brand to record share levels and led Spinneys’ response to managing the Covid panic buying crisis. Tom is also a regular guest speaker on DubaiEye 103.8FM radio and Dubai One TV on matters affecting the food and supermarket industries.
Bruno Filipe Costa
Bruno Filipe Costa
Founder and CEO
Portuguese born but with a professional life experience in 4 continents, have more than 25 years background in business, first in the baking industry and for the past 12 years managing companies. In 2010 founded Iguarias, an importer and distributer company operating in Portugal, Angola and Brazil and one of the leadings luxury food companies in the country. Adding to this trading experience in the food sector, Bruno also created food concepts as Joselito’s and Luzzo, two restaurant chains in Portugal and Spain. Currently, maintains his role and general manager, but also writing articles for Portugueses newspapers, having a weekly podcast about economy and society and talking in conferences covering areas from investing and creating companies to the food sector and new challenges.
Graham Sanders
Graham Sanders
CEO
Graham Sanders is the Chief Executive Officer of the Abu Dhabi Food Hub, a public-private company between Abu Dhabi Ports Group and Ghassan Aboud Group, in collaboration with Rungis International Market. Prior to his current appointment, he has held several CEO roles in large logistics, wholesale market and infrastructure organizations across the APAC region, including Swire Group in Australia, Asia Pacific & China, Thai Agro Exchange Co. Ltd in Thailand, MetroPac Movers in the Philippines and was also the senior advisor to Metro Pacific Investments Corp. – the largest Infrastructure conglomerate in the Philippine
Defne Saral
Defne Saral
Head of Sales EMENA
Defne Saral is the Head of Sales for EMENA region of ofi (Olam Food Ingredients). Her team consists of regional sales leaders for product platforms (cocoa, coffee, dairy, nuts, spices) and the private label channel. Defne joined ofi August 2021, bringing 25 years of business experience in a variety of industries; chemicals, automotive, textiles construction, personal care and food ingredients. She has held roles with profit and loss responsibility, within marketing and sales, product management and business management. She works with customers on innovation on food ingredients and food solutions.
Erez Galonska
Erez Galonska
Co-Founder & CEO
A self-educated farmer, entrepreneur, and inventor, Erez is the co-founder and CEO of Infarm. Erez spent more than a decade exploring techniques for local, sustainable agriculture in farming communities in his native Israel, Germany and the Canary Islands. This personal journey to become self-sufficient led him to found Infarm in 2013. Under Erez’s leadership and in collaboration with co-founders Osnat Michaeli and Guy Galonska, Infarm has recruited an industry-leading team and developed cutting-edge R&D to help cities become self-sufficient in their food production, while significantly improving the safety, quality, and environmental footprint of food.
Vadim Timokhin
Vadim Timokhin
CEO
My name is Vadim Timokhin. I'm founder and CEO in ELGRO GROUP. I have more than 20 years of practical experience as Founder/CEO in business development, project management in construction, real estate, horticulture and vertical farming industries in Europe and Russia. Together with leading industry experts, ELGRO GROUP develops and implements innovative, unique technological solutions for greenhouse and vertical farming. ELGRO GROUP is an active member of Association of Greenhouses of Russia, Imeteri agricultural park (Georgia), Mezvidi agricultural and industrial park (Latvia), Horticultural, training and development center (Georgia) and European Space Agency.
Deepak Pareek
Deepak Pareek
Advisor
Deepak is a well-decorated technocrat honored as Top 10 Agropreneur 2019 by Future Agro Challenge, Greece, and Technology Pioneer 2018 by World Economic Forum, Switzerland. He has also served as a member of the Expert Panel of the World Economic Forum on Digital Transformation. Deepak is an influencer in Blockchain and AgTech domains being regular speaker, moderator and evangelist. Deepak sits on Board of Director and Board of Advisors of various AgTech & Food Tech Incubators, Startups, Accelerators and Venture Capital Firms. He has 22 years of diverse experience working across 34 countries on various projects. He also advised various private, public, and multilateral organizations in the agriculture and technology domain. Other awards and recognitions include being awarded as top 10 startups by Cultivate Program of UNDP, top 100 Social Entrepreneur listed by the National University of Singapore and DBS Foundation, NASSCOM award for using AI for Good, top 10 Start-Ups CEO impacting Indonesia by AliPay, Top CEO of Start-Up in AgTech by Indian Council for Food and Agriculture. Deepak is a global influencer in the agriculture and food space with demonstrated evangelism in areas of Food Safety & Security, and Digital & Smart Agriculture.
Sharad Agarwal
Chief Metaverse Officer, Cyber Gear & Advisor, Elysium Ventures
Supreet Raju
Supreet Raju
Co-Founder
Supreet Raju is the Co-Founder of OneRare, the World's first Food Metaverse, aka, Foodverse. A Gold Medallist from NIFT Delhi, Supreet has won multiple awards for her work in interactive design. She currently spearheads the creative strategy at OneRare and her prime focus lies in bringing the Food & Beverage Industry to Web3 and creating a new global monetisation model for Food businesses.
Alessio D'Antino
Alessio D'Antino
Co-founder & CEO
Alessio is the co-founder and CEO of Forward Fooding, the world’s first collaborative platform for the food & beverage industry fostering innovation via FoodTech Data Intelligence and corporate-startup collaboration. He now works with F&B companies of all sizes and investors to support them with understanding how AgriFoodTech innovation can be used to create a more sustainable future of food. Alessio is an avid ecosystem builder and leads the Global Tech Advocate group (FoodTech) since 2021. He is a tech and startup aficionado determined to make this world a better place by creating the largest community of food and FoodTech innovators in the world and fostering collaboration opportunities among its operators. Prior to Forward Fooding, he worked within the Innovation department of a Fortune 500 beverage company before deciding to join a tech startup accelerator in the Bay Area to lead their marketing and business development efforts and where he realized his lifetime mission was to identify and support the development of technology companies that bring systemic change to the world's food and agriculture ecosystem. A global citizen at heart, he has lived, studied and worked in Italy, South Korea, Australia, US, and he now spends most of his time in between the UK and Spain. He very much enjoys connecting passionate food people when not trying new forms of food or training for his next Ironman.