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 sector 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.
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.
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.
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
Heather Mills, Owner
Heather Mills is the founder of the plant based ethical Vegan food company VBites. She has encountered an unusual life of extraordinary circumstances. A woman that has an inert ability to defy and conquer anything that falls in her path.
In 1993 Heather suffered the loss of her left leg below the knee due to an accident. To save her amputated leg from constant infection she went on a plant-based diet. Heather created the pioneering international plant based ethical Vegan food company, VBites, which exports to 24 countries, offers 130 plant-based products and has won 80 awards.
Professor Louise Manning, Professor in Agri-food and Supply Chain Security
Louise Manning, PhD, has worked as an academic, management consultant, lecturer and trainer for thirty-five years addressing business management, quality assurance, brand equity, food safety, animal welfare, corporate social responsibility, ethical issues, and environmental protection. Louise has written or edited six books and her research has been published in several peer reviewed journals. She continues to be active in both commercial and research projects. Louise maintains a number of weblogs and her current thoughts on food safety, management and communication can be found at The Human Imprint and Food Safety Chat.
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.
Elizabeth Bui, Strategic Marketing and Project Director
Elizabeth spent 25 years in the health and wellness industry (Sanofi, Naturex) managing brands and product portfolio, designing product innovation strategy, handling strategic and operational marketing for major industries within the health and wellness industry around the globe.
She is acting as a permanent consultant for Better World Naturals, helping the company to build up their business and company brand image in US and EU. Challenges are to overcome customer skepticism on Chinese based products. She's also in charge of advising the technical and marketing team to innovate and communicate with the ultimate goal: build customer trust. A key area of focus is the management of the supply chain of plant-based ingredient sourced and manufactured in China, defining and solving traceability, quality and transparency issues.
Elizabeth has a postgraduate diploma in biochemistry & molecular biology from the University of Orsay Paris XI (France). I am the owner of B@HEALTH and consulting for the B to B ingredient industry and B to C nutraceutical and functional food market.
Gavin Milligan, ESG Director
Gavin Milligan holds a PhD from the University of London and worked in the chemical industry before moving to the food sector. He has worked for a number of businesses from SMEs to blue chip corporates in supply chain, operations and commercial roles and is currently ESG Director for the William Jackson Food Group where he oversees the company’s social and environmental programmes. He is a member director of Sedex, sits on the Management Committee of BBNet and is a member of the Food Knowledge Transfer Network, which he represents on the European Food Technology Platform. He sits on the Industrial Advisory Boards at Sheffield Hallam University’s centre for excellence in food engineering and Lincoln University’s MSc programme in agri-food technology and on the Commercial Advisory Board of the Industrial Biotechnology and Innovation Centre in Glasgow. He also runs his own business, Green Knight Sustainability Consulting, specialising in developing social and environmental strategies for agri-food and allied businesses.
Julie Pierce, Director of Openness, Digital and Data
Julie Pierce has been Director of Openness, Data and Digital since 2015. The post was established to drive for the use of modern digital approaches and technologies, taking an open approach, within the agency but also across the food system. Exploitation of Data and Digital is driving change within the Agency, as well as within the global food system, as half our food is imported. Whether food safety or crime, and the FSA as the regulator must play a key role. We are working with industry and regulators globally in exploring technologies such as blockchain, AI, big data, IoT, or APIs to integrate a disparate industry together.
Julie is a member of the FSA Executive, and also has oversight responsibility for the FSA operation in Wales.
Previously Julie was the CIO at Defra. She spent much of her earlier career in the private sector implementing change programmes as a partner at PricewaterhouseCoopers in financial services, pharmaceuticals, defence as well as central government, both in the UK and mainland Europe.
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
200 Whitton Road
Parking at the stadium for Food Integrity 2020 is free of charge.
Parking is available in the main car park (accessed via the main gate on Rugby Road) TW1 1DZ for sat nav.
Accommodation is not included in the delegate ticket price, however we have a discounted rate agreed with the London Marriott Hotel Twickenham for bedrooms on the nights of the 17 and 18 March 2020. Please click here to make your reservation.
Alternatively, click here to view additional hotels and discounted rates in and around Twickenham.