2nd International Food Innovation Conference
Forward to Fermentation: Brewing the Future of Food
Forward to Fermentation: Brewing the Future of Food
Do we need to recall the numbers? The numbers of how the global meat industry harms both the planet and the people living on it? The numbers of the environmental damages caused by eggs and dairy? Probably not. Instead, we would like to shed light on how innovation can solve the carnivore conundrum.
Humans have been using fermentation to produce bread, cheese or beer for many thousand years. Since then, we have come to scientifically understand the processes of fermentation and their potential for a more sustainable food system as well as for our wellbeing.
Today, fat, proteins and dairy are being produced as well as taste enhancers, colors and packaging – all by using microorganisms such as fungi, algae and bacteria, which can be chosen, or engineered, for very specific purposes. In fact, fermentation is expected to be a key component in the shift towards alternative proteins. Fungi are becoming the new cows. Already, the investment bonanza has started. In 2020 alone, fermentation companies raised $587 million USD. What once started with barrels of magically bubbling liquids has turned into the science of precision fermentation.
Global strategy advisor and best-selling author. Khanna is founder and managing partner of FutureMap, a data and scenario based strategic advisory firm. His latest book, “Move: The Forces Uprooting Us”, previews how climate change-driven migration will change the world map.
Biologist and author of "Entangled Life". He received a Ph.D. in tropical ecology from Cambridge University for his work on underground fungal networks in tropical forests in Panama, where he was a predoctoral research fellow of the Smithsonian Tropical Research Institute. Sheldrake is a research associate of the Vrije University Amsterdam. He works with the Society for the Protection of Underground Networks (SPUN), and sits on the advisory board of the Fungi Foundation.
Ferdinand von Meyenn
Professor of Nutrition and Epigenetics at ETH Zurich. The von Meyenn Lab aims to gain insights into the complex relationship between nutrition, metabolism and the epigenome. The hope is that their findings will contribute to the development of novel strategies to combat obesity and metabolic disease.
Managing Partner & CEO, Blue Horizon. The company invests in a new sustainable food system, with an end-to-end approach that extends beyond alternative proteins – starting with better crop practices right through to sustainable packaging and smarter distribution. Witte is Blue Horizons strategic thinker and deal maker with a strong background in transforming the food industries as an entrepreneur in international markets.
Director of Fermentation at the three-Michelin-star restaurant Noma in Copenhagen. In 2021 the Noma topped the “The World's Best 50 Restaurants” for the fifth time. White is focusing on innovative product development in fermentation, foraging and flavor development.
Former Vice President International Business Development, Beyond Meat. Leheta is a pioneer in the plant-based movement with over 25 years of experience. In 2019, Beyond Meat became the world’s first vegan meal alternative company to list on the US stock Market. Leheta is a graduate from McGill University in Montreal and a recipient of the prestigious Merit Award at Campbell Soup.
CEO of ELSA-Mifroma, a group of six food companies in Migros Industry. Robin has pioneered Migros strategy, investments and activities in the cultured meat area. Educated in England as a chemical engineer, he pursued a career in Switzerland and the USA in the pharmaceutical manufacturing and medtech area, before moving to the food sector.
Co-founder and CEO, Better Dairy. Better Dairy utilizes precision fermentation for products that are molecularly identical to traditional dairy whilst removing animals entirely from the equation.
Research assistant at the Swiss Federal Food Safety and Veterinary Office in Bern. Orelli is also a lecturer at ETH Zurich on legislation relating to genetically modified organisms (GMO).
Founder of the Wiener Miso. Hammer founded the manufactory in 2019 when she returned to her hometown from Asia after more than ten years. The Wiener Miso produces spice pastes and sauces based on traditionally Japanese-made ferments. Hammer works closely with top chefs from Austria such as Paul Ivić.
Co-founder and co-owner of the fermentation shop Meta in Copenhagen. Bertorelli is a chef specialized in fermentation research. Prior, he did several internships in Michelin-starred restaurants, including at the Noma Fermentation Lab. As Executive Chef at La Petite Table in Paris, he was responsible for the catering for fashion brands like Chanel, Dior and others.
Head Science & Technology, Givaudan. Campanile joined Quest International in the Netherlands as R&D manager in 2000. The company was acquired by Givaudan in 2007. Campanile has had several roles in R&D and headed the department of Flavour Creation and Application.
Orit Ronen-Bernstein is a trusted pathfinder and “bridge builder” connecting companies headquartered in Switzerland with the world. Her speciality is not just connecting companies but the right people – their visions, minds and hearts. She has an established network and her door-opening impact gives her access to many decision makers, especially in the food area.
Christine Schäfer is a researcher and speaker at the GDI Gottlieb Duttweiler Institute. She analyses social, economic and technological trends, with a focus on food, consumption and retail.
CEO of the GDI Gottlieb Duttweiler Institute for consumption, economic and social studies, Rüschlikon/Zurich.
Pioneers in fermentation
Journalist and moderator. Florian Inhauser presents the main newscast at Swiss Broadcasting Corporation, SRF and he is also the anchor of the foreign news magazine «#SRFglobal». With a master in history and anglistics he speaks English fluently. He has also an excellent reputation as an international correspondent, covering conflicts and crises around the globe.
Lukas Jezler, CEO, Gottlieb Duttweiler Institute
Parag Khanna, Founder and Managing Partner, Future Map, and bestselling author of "Move: The Forces Uprooting Us"
On the Move: A New Geography of Food
The linkage between food, agriculture and migration is just starting to accelerate and to become a very major issue for us to focus on in this century
Christine Schäfer, Researcher, Gottlieb Duttweiler Institut
The New Protein Mix: Facts About Tomorrow's Animal-Free Diet
How big is the gap we will have to cover with alternative proteins?
Ferdinand von Meyenn, Professor of Nutrition and Epigenetics, ETH Zurich
Pimp Your DNA: Making Better Use of Genetic Material With Food
Science's latest strategies for better health and a longer life
Björn Witte, Managing Partner, Blue Horizon
The Fermentation Boom: What the Markets Are Saying
Why industry and investors must not miss the move into alternative proteins now, and where the greatest potential can be found
An interview with Orit Ronen-Bernstein
Fermentation Pioneers: Short presentations and panel discussions with startups
Anastasia Krivoruchko, Co-founder and CEO, Melt&Marble
Yonatan Golan, CEO, Brevel
Paulo Teixeira, Chief Innovation Officer, Mycorena
Gerit Tolborg, Co-founder, Chromologics
Michalyn Andrews, CEO and co-founder, Provenance Bio
Johnny Drain, Co-founder and CTO, WNWN Food Labs
Fermented Dairy: A Natural Successor of Traditional Dairy?
A debate with
Matthew Robin, CEO, Elsa Mifroma
Jevan Nagarajah, Co-founder and CEO, Better Dairy
Ihab Leheta, former Vice President International Business Development, Beyond Meat
How to Launch a Brand Globally: Learnings From a Trailblazer
A conversation with
Fabiano Orelli, Research Assistant at the Swiss Federal Food Safety and Veterinary Office
Moderated by Fabio Campanile, Head Science & Technology, Givaudan
Fermentation: A World Within Gastronomy
A panel discussion with
Jason White, Director of Fermentation, Noma
Ezio Bertorelli, Co-founder and co-owner, Meta
Sirkka Hammer, Founder, Wiener Miso
Keynote conversation with
Merlin Sheldrake, biologist and bestselling author of "Entangled Life"
A Hidden Kingdom: Fungi and the Understanding of Life
How these organisms underlie the regenerative capacity of the biosphere
15 June 2022
German/English (Simultaneaous interpretation)
Changes to the programme
The programme is subject to change. If an event does not take place, fees will be refunded. Further claims are ruled out.
If you are unable to attend, please let us have your cancellation in writing. The fee will be reimbursed on cancellation thirty or more days before the event. After this term and until five full working days prior to the event we will charge 75% of the fee. In the event of later cancellations we will charge the full participation fee. Substitute participants are welcome.
To benefit from special rates, please use the following email adresses and refer to the following code: FoodInno2022
From Zurich Airport
By taxi you can reach the GDI and the conference hotels in around 45 minutes at a price of around CHF 100, depending on the traffic situation. The S-Bahn will take you quickly and comfortably to Zurich and Thalwil station.
From Thalwil station
There will be a free shuttle bus service between the GDI and the Hotel Sedartis Thalwil and Thalwil train station.
8.00 - 8.45 every 10-15 minutes from Thalwil train station (10 minute ride)
17.00 - ca. 18.30 every 10-15 minutes to Thalwil train station
Hotel Belvoir is within walking distance to the GDI.
You can store your luggage at the GDI information desk.
For directions we provide information on our website. Directions The parking deck is a 5 Minute walk from the GDI on Zürcherstrasse 4, 8803 Rüschlikon. A free parking ticket will be provided at the GDI.
GDI Gottlieb Duttweiler Institute
The participants' list will be published one week prior to the event.
Interviews and pictures of the event will be published here shortly after the conference
About the International Food Innovation Conference
The International Food Innovation Conference is a yearly gathering on the future of nutrition. It covers technological and societal changes in the ecosystem of food. It aims to put current trends into a high-level context and to develop long-term perspectives for all stakeholders involved.
Under the overarching theme "Building a Sustainable Food System", the full day conference brings together thought leaders, key players and startups. Participants are decision-makers from food and related industries, entrepreneurs, academia and journalists from Swiss and European quality media.
Date & Time
June 15, 2022
GDI Gottlieb Duttweiler Institute