LANDGOED HEERLIJKHEID MARIËNWAERDT 21 MAY 2015

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1 DAIRY ICECREAM OILS & FATS SAUCES, DRESSINGS & SEASONINGS SOUPS SPREADS BAKERY & CEREAL CONFECTIONERY PASTA & NOODLES SAVOURY SNACKS DRIED FRUITS MEAT FISH POULTRY CHILLED FOODS FROZEN FOODS READY MEALS CANNED FOODS BEVERAGES SOFT DRINKS HOT DRINKS BABY IF DAIRY ICECREAM OILS & FATS SAUCES, DRESSINGS & SEASONINGS SOUPS SPREADS BAKERY & CEREAL CONFECTIONERY PASTA & NOODLES SAVOURY SNACKS DRIED FRUITS MEAT FISH POULTRY CHILLED FOODS LANDGOED HEERLIJKHEID MARIËNWAERDT 21 MAY 2015

2 PROGRAMME 21 MAY hrs Opening by chairman for the day Andreas Oerlemans*, Food Consultant - Goed in Food hrs Words of welcome Loek Favre*, chairman of the IFFI board hrs Human Capital Local talents for global careers Mathieu Weggeman*, Professor of Organisation Science - TU Eindhoven hrs Matchmaking sessions hrs Markets Local tastes meet global brands Joris Lohman*, Member of Executive Committee - Slow Food International hrs Matchmaking sessions hrs Lunch hrs Innovations Local innovators going global Rick Wielens*, CEO - NineSigma Europe hrs Matchmaking sessions hrs Operations Local chains serving global markets Erik Petter*, Global Manufacturing Director - FrieslandCampina Kievit hrs Panel discussion with IFFI board hrs Closing of official programme Loek Favre*, chairman of the IFFI board hrs Drinks and networking opportunities LOCATION Landgoed Heerlijkheid Mariënwaerdt t Klooster 5, 4153 RR BEESD REGISTRATION The IFFI Ingredients Event 2015 is exclusive to employees of food ingredient producers. Participation is free and includes lunch and drinks. Please use the online registration button at our website. You will receive a confirmation of your participation by . The event organisation reserves the right to refuse registrants when reaching the maximum capacity or in case of conflicting interests; in that case we will inform you by return. For further information or additional requests please contact Margriet Dekker, Communication & Organisation IFFI events, Mobile: , events@ingredientsforfoodinnovators.com

3 LANDGOED HEERLIJKHEID MARIËNWAERDT 21 MAY 2015 PLENARY SESSIONS HUMAN CAPITAL LOCAL TALENTS FOR GLOBAL CAREERS Mathieu Weggeman*, Professor of Organisation Science - TU Eindhoven Which talents does our (local) industry need for innovative (global) business development? How may they experience a healthy professional growth in our industry? Because the level of education in the Netherlands is still increasing, so does the number of knowledge carriers in the industry. With the advent of techno start-ups and the increasing use of new technologies, the industry becomes more knowledge intensive, forcing us to staff our businesses with talented and highly educated professionals. Future innovations and succesful business developments depend on these often authentic talents. How do we attract and retain them? How do we manage and control talents from the new generation? Don t, says Mathieu Weggeman: Professionals are already motivated. They have studied for years to finally be able to do what they are so excited about. Beware that you do not take away that enthusiasm! Should we abolish current rules and procedures? Which work culture suits us better, Rhine model or the Anglo-American model? Mathieu Weggeman will share his vision on servant leadership, on the characteristics and peculiarities of professionals, their main production factor being knowledge and their ultimate challenge: to innovate! MARKETS LOCAL TASTES MEET GLOBAL BRANDS Joris Lohman*, Member of Executive Committee - Slow Food International A new generation of conscious consumers initiates a global trend in food. How will this affect the industrial production of food? Eating and drinking should be the most natural things in the world, but the daily practice shows different. Our food supply is one of the most complex issues that we deal with every day, it has interfaces with many different sciences and aspects of society. Through eat-ins, debates, festivals and their own academy, a new generation of food professionals tries to raise the awareness of young people in their choice of food, based upon the three principles of Slow Food: good, clean and fair. To what extent are these principles in line with the principles of industrial, global food production? The main purpose of the food industry is to serve a convenient, safe and above all affordable diet to as many consumers as possible! Can we reach the new generation of concious consumers with these goals? How can conscious consumers take the lead? Joris Lohman illuminates the world of local consumption against the background of a global market.

4 PLENARY SESSIONS INNOVATION LOCAL INNOVATORS GOING GLOBAL Rick Wielens*, CEO - NineSigma Europe How can we use local resources for open innovation processes? Will we still be able to achieve a global impact in the food business? Innovation drives the global food industry. Food producers have to meet the demands of the ever changing consumer with regard to taste, convenience, health and sustainability. They have to rely on the extensive knowledge and technology base of the suppliers of food ingredients, providing innovative solutions for tasty, convenient, healthy and sustainable food products. To share these resources with the global food industry in a collaborative and open way, is one of the starting points of the IFFI network. How can open innovation be instrumental to deliver riskfree innovations that have a significant impact on food? Risk is an inherent part of innovation. Risk can mean not knowing if there is a better technological solution that will get you to the market faster. Or not understanding how an emerging technology will influence your existing products and markets. Rick Wielens of NineSigma Europe addresses risk with respect to open innovation. He explains how to develop bold visions when having access to new solutions, knowledge and partners. Fearless innovation has multiple facets that enable confidence and are critical to achieving future success. OPERATIONS LOCAL CHAINS SERVING GLOBAL MARKETS Erik Petter*, Global Manufacturing Director - FrieslandCampina Kievit How can a local chain provide for a global market? What are the prerequisites for an international business exclusively sourcing from production in The Netherlands? For cooperatives like FrieslandCampina, local production of raw materials is a prerequisite in the development of an international business. By establishing horizontal (chains) or vertical partnerships (cooperatives), these local producers can realize a sustainable market for their commodities. But on what conditions will the industrial processing of raw materials remain profitable in the Netherlands? And what does the Netherlands BV add in terms of value? From his role as Manufacturing Director at Kievit, Erik Petter knows the conditions that make the processing of raw materials into high-quality food ingredients profitable in the Netherlands or in Europe. What is the role of knowledge carriers in future innovations? How do you maintain a long term sustainable competitive position, considering low cost alternatives, an innovation challenge and a flexible labour market? In short, how do we keep the production of food ingredients in the Netherlands?

5 MATCHMAKING SESSIONS HUMAN CAPITAL LOCAL TALENTS FOR GLOBAL CAREERS Facilitated by Loek Favre Loders Croklaan, chairman of the IFFI board Which talents does our (local) industry need for sustainable (global) business growth? How do we attract and retain them? How may they experience a healthy professional growth in our industry? How do we adapt to new generations? And how do we balance expertise versus agility? At the matchmaking table Human Capital participants will discuss trends and topics with regard to the employment of current and future professionals in the industry. Prior to and during this session participants can ask questions that will be subsequently discussed in a plenary setting. MARKETS LOCAL TASTES MEET GLOBAL BRANDS Facilitated by Halbe Vogel Vogelvlucht, secretary of the IFFI board A new generation of conscious consumers initiates a global trend in food. How will this affect the industrial production of food? At the matchmaking table Markets participants will discuss trends and topics in the food industry with regard to the new generation of conscious consumers. Prior to and during this session participants can ask questions that will be subsequently discussed in a plenary setting. INNOVATION & BUSINESS DEVELOPMENT LOCAL INNOVATORS GOING GLOBAL Facilitated by Renee Boerefijn Loders Croklaan, treasurer of the IFFI board How can I use local resources for open innovation processes? Will I still be able to achieve a global impact in the food business? At the matchmaking table Innovation participants will discuss open innovation as an instrument to deliver innovations faster to the marketplace. Prior to and during this session participants can ask questions that will be subsequently discussed in a plenary setting. OPERATIONS LOCAL CHAINS SERVING GLOBAL MARKETS Facilitated by Joep van Wessem Buisman Ingredients, member of the IFFI board How can a local chain provide for a global market? What are the prerequisites for an international Business exclusively sourcing from production in The Netherlands? At the matchmaking table Operations participants will discuss the prerequisites for production of food ingredients in the Netherlands. Prior to and during this session participants can ask questions that will be subsequently discussed in a plenary setting.