BUILDING TRANSPARENCY & TRUST
Join leaders from the food and beverage sector to debate the challenges facing the industry and share their lessons and solutions.
Why you should attend Food Integrity 2020
Consumer trust in food is falling. Is the food and beverage industry doing enough to ensure the authenticity of our food?
Only 33% of consumers are confident about the safety of the food they eat
Food Integrity 2020 will explore the challenges that the industry is facing, with leaders from the food and beverage sector sharing and debating the issues, the lessons, and the solutions.
Professor Chris Elliott, Professor of Food Safety
Chris is currently Professor of Food Safety and founder of the Institute for Global Food Security at Queen’s University Belfast. He currently co-ordinates a flagship Horizon2020 project involving 16 European and 17 Chinese partners on food safety and also co-ordinates an European Institute of Innovation and Technology flagship project or organic food.
He is a visiting Professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology and the Institute of Food Science and Technology. In 2017 he was awarded the Royal Society of Chemistry Theophilus Redwood Prize and was also awarded an OBE by Her Majesty Queen Elizabeth II.
Caitlin Boon, Associate Commissioner for Food Policy and Response
Caitlin S. Boon, PhD serves as Associate Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA). In this role, she serves as advisor to the Deputy Commissioner for Food Policy and Response on a variety of food safety activities including implementation of the FDA Food Safety Modernization Act and other high priority food safety policy development activities, outbreak response and recall activities, and efforts to evaluate and adopt new and emerging technologies to strengthen FDA’s ability to address food safety concerns.
Previously, Dr. Boon served as Senior Science Advisor to the Chief of Staff, serving as a principal advisor and consultant to the Commissioner and the Chief of Staff on scientific and policy matters relating to food safety, nutrition, and veterinary medicine. Prior to this role, she held several positions in other parts of FDA, including the Center for Food Safety and Applied Nutrition and the Office of Foods and Veterinary Medicine. Dr. Boon also served as an FDA detailee to the Senate Committee on Health, Education, Labor, and Pensions. Before joining FDA, she worked at the National Academies in the Institute of Medicine (IOM), where she served as study director for food and nutrition related consensus reports and directed the IOM Food Forum.
Dr. Boon received undergraduate degrees in Food Science and Poultry Science from North Carolina State University, completed a master’s degree in Food Policy at City University London while on a Fulbright grant to the United Kingdom, and received a doctorate in Food Science from the University of Massachusetts Amherst.
Renée Elliott, Founder
I started working full-time on Planet Organic in October 1994. Planet Organic opened on 4 November 1995. Planet Organic’s mission was to promote health in the community. My goal was to push organic and natural food out of the niche that it was in and into the mainstream as the best quality food around.
Planet Organic Ltd is a specialist food retailer, operating in the organic and natural food sector and offers consumers the opportunity of a specialist one stop shop in a mini supermarket format. The company, which was founded by Renee Elliott in November 1995, currently trades from four locations in London: Notting Hill, Tottenham Court Rd, Muswell Hill and Islington.
The company is seen as the expert in its market both by customers local to its stores and by national suppliers and media. Planet Organic operates at the forefront of the trend towards healthier eating.
Planet Organic sells a full range of organic foods and additionally sells 'natural foods' which are conventionally produced but are less refined and are not processed using artificial flavorings and preservatives. In total, Planet Organic sells 8,000 product lines which fall into three broad categories: Organic and Healthy Foods, 'Food to Go' (hot and cold food which is freshly prepared on the premises) and Health & Bodycare.
Yves Rey, Corporate Quality General Manager
Yves Rey is a French citizen and a graduate of ENSAIA, France and holds MSc degrees in chemistry and biochemistry. He has more than 42 years’ experience in world’s leading food, beverage and packaging companies in 10 different countries. He started his career in 1975 with Heineken in production and then joined Schweppes in 1982, first as Plant Manager and then as Operations Director. In 1991, he was appointed Technical Director of Coca-Cola. In 1994, he was appointed General Manager for Europe of McCain Sunnyland, before moving on in 1999 to become General Manager South Europe of Wipak Flexible Packaging. Yves joined Groupe Danone in 2003. He held the position of Corporate Quality General Manager and then since January 2015 he holds the position of senior advisor to DANONE’s board. Yves has been a longstanding member of the GFSI board (Global food Safety Initiatives) - from 2006 to 2011, as vice-chair from 2008 t0 2011 and as Chair from 2012 to 2014. Yves was on the board of Directors for Safe Supply of Affordable Food Everywhere (SSAFE) and is working closely with CFDA, AQSIQ and CNCA in China on the global harmonization of food safety requirements, with USDA and FDA (USA) regarding food safety standards, with DG-Sanco in Europe on Food Fraud and with CODEX, FAO and OIE on harmonized food safety standards.
Stephen Batchford, Science, Technical Insights and Policy Manager
Steve currently works as the Science, Technical Insights and Policy Manager for Sainsbury’s, with accountability for horizon scanning of product safety, integrity and authenticity risks, and Sainsbury’s technical documents. He leads on a number of key food integrity related initiatives for the business including antimicrobial resistance, Campylobacter in poultry and chemical contaminants. Steve’s background is in microbiology and he has previously held a number of food safety management positions within the retail and foodservice sectors
Nemanja Vukanic, Head of Technical and Quality
Nemanja holds a BSc in Biochemistry, Molecular Biology & Biotechnology and an MSc in Pharmaceutical Quality Assurance and Biotechnology from Technological University Dublin in Ireland. After University Nemanja joined ABP’s Food Group, one of Europe's largest red meat manufacturers turning over €3 bn annually, as part of the Technical Management graduate programme. After working across multiple primary and retails sites Nemanja completed the Technical training scheme in record time and headed up the Technical and H&S Departments at ABP Guildford. He now heads up the Technical & Quality department at itsu [grocery] a crusading, dynamic & fast-growing Asian-inspired brand founded by Julian Metcalfe, which has seen 40% YOY growth for the last 3 years. As part of his role he has travelled extensively within the global supply chain conducting audits and developing relationships with major producers across the globe. Nemanja brings his strong commitment to excellence through improving organisations, teams and people at the highest level. He has participated in several Food Safety & Quality conferences and most recently was a guest speaker at the Food Sure Summit in Amsterdam.
Benjamin Diep, Food Safety Microbiologist
Benjamin has spent more than 20 years in food industry focusing on Food Safety and Quality. He is currently working as a scientist at Nestlé Research in Lausanne, Switzerland. His field of expertise comprises methods development and validation (cultural and molecular based methods) for food pathogens and hygiene indicators. He is involved or lead several Nestlé research projects. He recently published a manuscript on the use of a microarray method and Whole Genome Sequencing data to predict Salmonella serovars (Frontiers in Microbiology) and on the validation of commercial sterility testing methods (Food Control). He also works with operation where he provides technical support to improve the laboratories competency. He is a member of ISO 16140 WG and the co-project leader of the ISO 16140 part 3. He is also a technical reviewer for MicroVal.
Liz Colebrook, Global SRA Director Food Safety
Liz Colebrook is Global Scientific & Regulatory Affairs Director of Food Safety at Mars, Incorporated and has more than 25 years experience in food safety science and regulatory affairs. Liz graduated in Food Science at Reading University and began her food industry career in technical auditing and product development. After entering the world of regulatory affairs during her employment with H J Heinz, Liz joined Mars Petcare as a Legal and Regulatory Affairs Manager in 2001. During her 18 years with Mars, Liz has predominantly worked in the Scientific & Regulatory Affairs arena, completing a Masters in European Food Regulatory Affairs in 2003. In her current role she is responsible for the development of leadership strategy, knowledge and insights relating to food safety regulation.
Nick Cornwell, Head of Technical – Delicious Food
Nick Cornwell started his Food Retail career in stores when he joined Somerfield in 1992. Having completed a variety of roles including store management he moved in to Retail Operations with Somerfield specialising in store replenishment and availability. In 2010 Nick relocated to Manchester following the Co-op acquisition of Somerfield, to join the newly Central Supply Chain function where he performed a variety of senior management roles. In 2016 he moved to Commercial to set up the Profitable Sales team, delivering significant and sustained reductions in waste and the cost of range churn. In May 2018, Nick moved in to Category Trading Manager role heading up the Dairy Buying team before taking up the role Head of Technical for Co-op in April 2019. Nick’s primary focus is the delivery of the Co-op Technical vision, for Co-op “to be the UK’s most trusted own brand proposition, renowned for our quality, safety and integrity
Andrew Walker, Founder
Founder of TEA REX the world’s first raw fruit and root tea. Made with only fresh ingredients and natural processes to make every cup RAWR with flavour. We use clever cold-pressing, not pasteurisation, to naturally cram all the flavours, vitamins and nutrients into a raw blend ready for you to just add water.
Gary McMahon, Microbiologist
- Over 27 years’ experience working in Moy Park both within the Group Laboratories and the site & customer-focussed Technical & Quality Management functions, both at site and Group level as part of the Senior Leadership Team.
- Extensive experience of working with the major UK and Ireland Retailers and Food-service Providers
- Project Management, including grant-funded projects
- Industry representative on the FSA/BPC/Industry working groups on Campylobacter
- Member of the Chilled Foods Association Executive and Technical Committees
- Active member of the Campden BRI Member Interest & Project Working Groups
- Member of retailer focus groups
Engage with the leading figures in the food industry
Food Integrity 2020 gives you a unique opportunity to promote your brand to some of the key decision makers in the food industry. We provide a wide-range of sponsorship opportunities which include exhibiting, branding, product demos, speaking and thought leadership.
DON'T MISS OUT 4 reasons to attend Food Integrity 2020
Building on the success of New Food’s Food Fraud events, now in its fourth year Food Integrity 2020 will explore some of the toughest questions the industry is facing. Leaders from the food and beverage sector will debate the challenges facing the industry and share their lessons and solutions.
Hear strategic insights on topics including mitigating risk, supply chain management and building consumer trust.
Identify new testing trends and data management strategies to add value to your food products and strengthen the integrity of your brand.
Assess how the application of innovative technology is advancing food production, quality and sustainability.
Feel inspired and broaden your network. You’ll leave equipped with new contacts to share ideas, collaborate and do business with.
TWO STREAMS OVER TWO DAYS Agenda
Platinum Early Breakfast
Morning Refreshments and Networking in the Exhibition Area
Welcome from New Food
Keynote Session: Driving the Food Waste Revolution and Encouraging Sustainable Consumption
Platinum Breakfast Briefings & Workshops
Morning Refreshments and Networking in the Exhibition Area
Interview: How is Food Regulation Evolving?
Complying with Regulation and Standards