About Mr. Erwin Hoogland

Erwin Hoogland was born in Wolbeck, Germany, and raised in Twente. In 1981, he joined the military and underwent various military training programs in Breda, Rijswijk, Brussels, and Hamburg. Until early July 2023, Hoogland held various positions within the Defense and was deployed four times to Bosnia, Macedonia, Iraq, and Afghanistan. From 2017 to 2020, he also served as a military strategic advisor at the Ministry of Foreign Affairs. Since 1988, he has been a member of the VVD (People's Party for Freedom and Democracy) and has held various diverse roles within the party, including being a representative in the provincial parliament, both in Zuid-Holland and Overijssel.

About Mr. Erwin Hoogland

Erwin Hoogland was born in Wolbeck, Germany, and raised in Twente. In 1981, he joined the military and underwent various military training programs in Breda, Rijswijk, Brussels, and Hamburg. Until early July 2023, Hoogland held various positions within the Defense and was deployed four times to Bosnia, Macedonia, Iraq, and Afghanistan. From 2017 to 2020, he also served as a military strategic advisor at the Ministry of Foreign Affairs. Since 1988, he has been a member of the VVD (People's Party for Freedom and Democracy) and has held various diverse roles within the party, including being a representative in the provincial parliament, both in Zuid-Holland and Overijssel.

About Daan Luining

Daan Luining has been working as a molecular biologist from at the start of the cultivated meat movement. He was part of the team that made the first cultivated meat hamburger in the world,

and has been working on his dream to make cultivated meat a reality ever since. Daan developed a unique plan to make cultivated meat available for everyone and founded Meatable. At Meatable, Luining serves as CTO overseeing technological initiatives to scale up the production of cultivated meat.

About Naam Voornaam

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About the lecture

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About Panagiotis (Pano) Vlachogiannis

Panagiotis (Pano) Vlachogiannis is a Business Development Associate at Nutreco, supporting the growth of the cultivated meat ecosystem. With a background in strategic innovation and alternative proteins, he focuses on enabling scalable, sustainable solutions through partnerships and technology. Pano contributes to shaping the future of food by bridging science, business, and sustainability in emerging protein sectors.

About MATSUSAKI Michiya

Michiya Matsusaki was born in Kagoshima, Japan in 1976. He received his Ph.D. degree in 2003 from Kagoshima University. He started his academic career as a Postdoctoral fellow at Osaka University in 2003. He was a visiting scientist at Lund University in 2004. In 2006, he joined the Department of Applied Chemistry in the Graduate School of Engineering at Osaka University as an Assistant Professor. He was promoted to Associate Professor in 2015 and to full Professor in 2019. He was a JST-PRESTO researcher (Concurrent position) from 2008 to 2011 and from 2015 to 2019. He was awarded 22 awards. His research interest is tissue engineering.

Transforming Future Diets by Meat Maker

We have developed a meat maker that can reproduce the three-dimensional structure of Wagyu beef muscle tissue and fat in a tailor-made fashion. We will discuss how the meat maker will revolutionize future dietary habits.

About Nikolaas Vles

Nikolaas is CEO of NIZO Food Research since 2023. Prior to NIZO, Nikolaas was CEO of Prolactal GmbH, a global leader in the production of B2B dairy ingredients, and held various senior executive positions in ICL Food Specialties and NutriDutch dairy plant (now Vreugdenhill).

Nikolaas is Dutch and hold a graduate degree in Civil Law, post-graduate degree in Corporate Law and Executive MBAs from INSEAD and London Business School.

Future food production: Precision Fermentation Upscaling Facility

Precision fermentation plays a pivotal role in the development of sustainable proteins.
NIZO Food Research is expanding its food-grade pilot facility with the Biotechnology Fermentation Factory (BFF) to scale up precision fermentation from laboratory to commercial production and enable product and process validation for market entry.

About Hojin KANG

Hojin KANG is an Agricultural Advisor working at the Netherlands Embassy in Seoul. His main role is to facilitate cooperation between the Netherlands and Korea in the areas of agri-food policy, trade, and knowledge exchange. Before joining the embassy, he worked at the Lotte R&D Center, focusing on dairy and health food research.

About TOYAMA Kozue

Toyo Seikan Group has been supplying packaging containers for over 100 years. TOYAMA Kozue has been responsible for developing new businesses that create social and economic impacts through market research, partnership and startup investments. Since 2019 in Singapore, they have been exploring opportunities in the Agri-Food and Blue Economy, and invested in startups involved in cellular agriculture, smart aquaculture, and functional seaweed ingredient. Working closely with local ecosystem stakeholders including startups, government agencies and global companies—TOYAMA Kozue promotes co-creation of new businesses.

About KATAGIRI Hideki

Hideki is co-founder of the Agri Food Practice Group at Nishimura & Asahi. He Advises both Japanese and international companies on building and executing the regulatory go-to-market strategy of novel food ingredinets space (e.x., cell-based, precision fermentation driven and mycelium-based protein) in Japan and supported them for creating strategic partnership with various stakeholoders. He obtained MSc degree (Food Law & Regulatory affairs) at Wageningen University & Research in the Netherlands and worked at the Dutch food tech startup as a regulatory lead.

About Frank Eggink

Entrepreneurship is the common thread in the life of Frank. After studying food technology and finishing a master in Food Management, Frank's carrier started in R&D with several management rolls in which work experience was gained. Due to a brought network it was “easy” to setup a business in R&D-consultancy in the food industry. Taking the experience in protein transition into account, 5 years ago Synergy in Food Entomo was set up and shortly after the brand Be Frank was launched.

About Ira van Eelen

Ira van Eelen is a designer, organizer and speaker. Her work integrates science, advocacy, and creativity to advance the future of food and the evolution of agriculture. She is a leading advocate in the field of cellular agriculture and cultivated meat, continuing the legacy of her father, Willem van Eelen, pioneer in cultured meat.

She is the cofounder of RESPECTfarms, KET and NCA and works on research, education and scaleup as co-founder of CAN executing the National Growth Fund program.

About YOSHITOMI Megumi Avigail

President of the Japan Association for Cellular Agriculture (JACA). JACA (https://jaca.jp/en/) is a non-profit think tank focusing on policy-making for sustainable food sources based on biotech. JACA has around 50 corporate members. JACA is the administrator of the "Cellular Agriculture Working Team" under the Food-tech Public-Private Council, hosted by the Ministry of Agriculture, Forestry, and Fisheries. YOSHITOMI Megumi Avigail one of the advisory boards for the Ministry of Economy, Trade, and Industry’s strategy to promote the biotechnology industry in Japan. She was awarded Forbes Japan 30 Under 30 in 2020.

About Cindy Gerhardt

Dr. Cindy Gerhardt has more than 25 years of experience in the food sector. She has worked for dsm-firmenich since 2006 developing many new, healthy and sustainable food ingredients. At the initiative of dsm-firmenich, she has founded Planet B.io, a rapidly growing innovation ecosystem at the Biotech Campus Delft now housing 19 biotech companies. Cindy effectively works with universities, authorities and (large and small) companies. She is also a board member of 4 Dutch biotech organizations.

The Netherlands; leading the future of food through Innovation Ecosystems

The Netherlands have a strong culture of innovation through collaboration. Our so-called Innovation Ecosystems are dedicated to proactively bring together all relevant players; European, National and Regional governments, Education and Research Institutes, NGO’s, investment bodies and companies ranging from SME to corporates.

About OGAWA Jun

Jun Ogawa studied applied microbiology and completed his doctorate in 1995 at Kyoto University and became an assistant professor at the same university. He was a visiting researcher at French National Institute for Agricultural Research (INRA) (2006-2007) and became a full professor of the laboratory of Fermentation Physiology and Applied Microbiology in 2009. He was awarded Society Award of Japanese Association for Food Immunology, Ching Hou Biotechnology Award by American Oil Chemists’ Society, Chevreul Medal by the French association for the study of lipids, Society Award of Japan Society for Bioscience, Biotechnology, and Agrochemistry.

Current and future status of precision fermentation in Japan

As the future of the food industry and food options diversify against the global environment and world affairs, precision fermentation technology is attracting attention worldwide, and related start-up companies have been born. In Japan, many organizations, such as the Food Bio Plus Study Group of the Japan Bioindustry Association (JBA), are actively discussing precision fermentation in order to make it social technology, and safety and labeling issues are being discussed. In addition, the New Energy and Industrial Technology Development Organization (NEDO) is developing various initiatives to support the development of production technologies for precision fermentation, in order to increase the probability of their social implementation.

About Marjolijn Bragt

Marjolijn Bragt is Programme Manager for Nutrition for Optimal Health at Wageningen Food & Biobased Research. She fosters research collaborations to advance healthier, sustainable diets. With a PhD in Human Biology and 15+ years’ experience in academia and industry, she is passionate about improving nutrition and health in all life stages.

Innovative Technologies Shaping the Future of Plant-Based Protein

Innovative technologies are advancing plant-based proteins from diverse sources. These innovations not only offer sustainable alternatives to animal proteins but also focus on improving taste and texture, enhancing the overall consumer experience and supporting a shift to plant-based diets.

About Mr. OCHIAI Koji

Koji Ochiai, CEO of SprouTx Inc. Scientist and Engineer with 35 years experiences. Invented the propriety technology of germination and a pioneer in the plant-based protein in Japan.

Pioneering Sustainable Plant-Based Foods Through Sprouting Innovation

Koji will introduce SprouTx’s unique approach to the evolving opportunities and challenges in the word of plant-based protein.

About Leo Koning

During his study, Leo saw the potential and need for climate positive business. He graduated in 1994 with his thesis "Green products for growth in business". Now, the topic of sustainability & healthy business is hotter than ever. As manager of The Protein Community - powered by Foodvalley - he facilitates >150 food companies in the Protein Transition to innovate faster. His focus is on collaborations with impact throughout the whole value chain. Leo loves playing tennis and making music.

About HASHIZUME Hiroya

Hiroya Hashizume is the founder and CEO of Kinish. Kinish Inc. operates in both Japan and the United States, and he is leading overall business development in both markets. Prior to founding Kinish, served as Head of Pricing Strategy at McDonald's Japan, followed by a role as Head of Business Development for the Delivery Division. Before joining McDonald's Japan, worked in strategy consulting at PwC Consulting LLC, specializing in strategic planning, marketing, and analysis for B2C businesses.

About YORITAMA Masahiro

Masahiro Yoritama is the President of NINZIA Inc. After graduating from Ritsumeikan University and working at a major company, he worked at an agricultural startup while completing the MSc program at Keio SDM. He established the company in 2016. Focusing on the function of dietary fiber in konjac, a unique Japanese ingredient, he has developed texture engineering technology that does not rely on sugar or fat, proposing "new shapes of food" from Japan to the world. He is currently enrolled in the doctoral program at the Graduate School of Engineering, Osaka University.

About YOSHIOKA Tadasuke

With extensive experience in product development and new business creation at leading companies such as Nintendo, Amazon, transcosmos, Cookpad, and World Co., Ltd., he has also engaged in a wide range of entrepreneurial and managerial activities. These include founding and managing his own businesses as well as serving as an Entrepreneur in Residence (EIR) at a venture capital firm.

At Plug and Play Japan, he serves as Director of the Food & Beverage Team, driving innovation primarily in the food and agriculture sectors.

He holds a Bachelor’s degree in Economics from Keio University and an MBA from IESE Business School.

About Mr. SHIMAMURA Masaharu

As the owner-chef of the Japanese restaurant Unkaku in Osaka, I am engaged in daily culinary work. In addition, I founded DiversFarm Inc., a company conducting research on cultivated meat, and RelationFish Inc., which focuses on research and awareness activities for low-impact farmed fish. Through these efforts, I am working toward a sustainable future for food. These various initiatives in sustainable cuisine have been recognized with the awarding of a Michelin Green Star. 

About Sharon de Miranda

Sharon de Miranda is a chef with over 20 years of experience in restaurants and on television. She is the author of several cookbooks and a passionate advocate for sustainable food. Since 2020, she has worked as a Food Expert for the Province of Flevoland, focusing on food innovation and healthy diets. With deep expertise and a creative approach, she bridges gastronomy, health, and regional food systems.

About Klaasjan Joosten

Klaasjan Joosten holds a Master's degree in Applied Communication Science from the University of Twente, specializing in FMCG international retail. He has extensive experience in commercial activities with global food companies. Currently, as Commercial Director at Boermarke, Klaasjan focuses on making the company the global leader in plant-based dairy alternatives in cheese, yogurt, and ice cream.

About Puk Klaus

Puk Klaus, MSc, is a product developer at De Nieuwe Melkboer, where she focuses on creating innovative and sustainable plant-based dairy alternatives. With a Master’s degree in Applied Gastronomy and a strong interest in food systems thinking, she’s passionate about how we grow, process, and experience food. Her current work centers on developing next-generation plant-based dairy products that align with both ecological values and consumer taste expectations.

About Daniëlle Lieuwen

The Netherlands is devided in 12 provinces, which are our regional governments. As a representative of these provinces, I can give some insight in how we collaborate together in stimulating the proteinshift from Fork to Farm. I'm a food policymaker at the provincie of North-Holland which is a thriving region, the city of Amsterdam included, where 2.8 million people live and 1.6 million people find work. From an economic point of view it is arguably the most vital part of the Dutch economy.

About Naam Voornaam

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About the lecture

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit.

About Marjolijn Bragt

Marjolijn Bragt is Programme Manager for Nutrition for Optimal Health at Wageningen Food & Biobased Research. She fosters research collaborations to advance healthier, sustainable diets. With a PhD in Human Biology and 15+ years’ experience in academia and industry, she is passionate about improving nutrition and health across the lifespan.

The Ladder of Change: Transitioning Consumers to a More Plant-Based Diet

Innovative and effective strategies are needed to facilitate consumers' transition towards healthy plant-forward diets. Enhancing acceptance of these diets requires understanding of key consumer drivers, and addressing barriers like taste and cooking skills, and improving the taste and texture of plant-based foods.

About Sébastien Alphand

Sébastien Alphand is an expert in the agri-food sector with over 15 years of experience. He served as the General Director of Vion Food Groupe (France) for 4 years, where he gained solid expertise in meat products. He then co-founded InnoVeg Food, a wholesaler of plant-based food products. Since September 2020, he has been the Sales Director at INVEJA, overseeing the development of plant-based protein solutions.

Unlock the Power of Lupin: Innovation in every seed!

Lupin, a beneficial legume, is emerging in sustainable agri-food. Inveja, pioneer since 1978, promotes this nutritious plant as a healthy, eco-friendly protein alternative. High in protein and fiber, gluten-free, lupin appeals to health-conscious consumers. Together, lupin and Inveja symbolize the future of sustainable and healty eating.

About Tessa Rijn

Tessa is known for her creative innovative thinking is a powerhouse in entrepreneurship. Her entrepreneurial journey is rewarded with several awards including multiple FD Gazellen awards and recognition as an EY Winning Women international by EY® as a testament to her visionary leadership and pursuit of being unstoppable. As the founder of SNX® she is determined to change the Snacking market, with healthier, more sustainable and tasty options.

JunkFood reinvented; SNX, Now you can have it all!

What if I tell you not to eat junkfood? You will automatically crave more. If we can not change behavior, why don’t we improve the products? SNX did it, creating and supplying only nutritional value A and B snack alternatives.

About Lu Ann Williams

As Global SVP Research and Co-Founder at Innova Market Insights, a leading global market research company based in The Netherlands, I oversee Innova's core research and the development of new tools and services. I am responsible for a network of in-country researchers across over 90 countries. Our team of consultants collaborates with food, beverage, ingredient, and packaging innovators to shape their innovation, product development, marketing, and strategic growth.

Eating Tomorrow: Rethinking Protein Through the Consumer Lens

Health is driving demand, with protein as a top priority—yet taste remains essential. Consumers want nutritious, enjoyable food without compromise. Meeting this demand will take major innovation as the world shifts toward higher protein intake with sustainability in focus.

About Coralie de Lescazes

Driven by a passion for sustainability and the plant-based category Coralie de Lescazes leads the expansion of the alternative protein brand called The Vegetarian Butcher across Asia Pacific.

Accelerating the development of the Plant-Based Protein category in Asia Pacific with The Vegetarian Butcher: How to drive consumer trial and adoption of the new meat.

With a growing flexitarian population, how do we bring more indulgent and tasty alternative protein to consumers?
Throughout its story, The Butcher has had a wealth of experience in building the category and the brand in multiple countries and regions. We will share our story, our learning journey and our vision for the future of the category.

About Michiel Pronk

Michiel’s passion lies in innovation, development, and sales in the healthy food ingredients industry, with already more than 20 years experience. In the roles as Technical Sales Manager and Sales Manager he worked for more than 10 years at Sensus, part of Royal Cosun. His commitment to build towards a more sustainable and healthier world, translated in a passion for plant proteins with the start of Cosun Protein in 2022.

Healthy & Sustainable Plant-based Food Ingredients

We extract functional ingredients from arable crops. Plant-based proteins are an excellent alternative for animal proteins and do not change the flavour or texture of foods. We use inulin fibre to replace sugar and fats. These ingredients have a positive effect on health. Our food ingredients make an important contribution to a healthy lifestyle.

About Mr. SASAKI Hideyuki

Drawing on early entrepreneurial experience, including operating a food truck business, I expanded my perspective internationally and spent 12 years in Shenzhen, China, engaging in various ventures. These included accelerator programs for large corporations, media operations, and corporate training support. With a strong interest in environmental issues and socially impactful business, I became convinced of the potential of the alternative meat industry and began research in this field. In June 2020, I founded Next Meats, where I currently serve. The company has attracted significant media attention both in Japan and abroad, becoming one of the leading alternative meat startups representing Japan. 

'Upcycling Rejected Green Bananas into Gut-Boosting Fiber'

Discover the health benefits and applications of resistant starch from discarded green bananas. Learn how its gluten- and grain-free, neutral properties are used in product development. We’ll also share our unique approach to the protein crisis via our gut-health-focused protein. 

About Mr. KUDO Taisei

We are a Japanese startup with technology to extract high-purity resistant starch from unripe green bananas—a natural ingredient that supports gut health. Resistant starch is gaining attention for its proven benefits: improving gut microbiota, moderating blood sugar, and aiding weight control. While sourcing ingredients, we found that 15–30% of bananas are discarded at farms due to size or blemishes. By upcycling them, we help reduce food loss and support farmer incomes. Through natural ingredients, we aim to promote drug-free health and contribute to Global Preventive Wellness—supporting people before illness begins. 

About Ms. WATANUKI Chika

Kewpie Corporation is a global food manufacturer known for its mayonnaise, dressings, salads, and prepared foods. Our flagship product, "Kewpie Mayonnaise," celebrates its 100th anniversary this year. I launched a new brand called GREEN KEWPIE and am involved in its branding as the brand manager. GREEN KEWPIE will be developed globally as a brand dedicated to promoting sustainable food. 

About Jean Rummenie

About Chris Van Hoof

Chris Van Hoof is Vice President R&D at imec and General Manager of OnePlanet Research Center. With a PhD in Electrical Engineering (1992), Chris has led diverse teams at imec. Chris believes preventive health, personalised nutrition, sustainable food production and reduced waste are essential enablers of improving our world for the generations to come. He is convinced that technologies are key tools to make that happen. He is also professor at the University of Leuven and imec Fellow.

Chip and digital innovations enabling a healthier life and the protein transition

Sustainable health, sustainable agriculture and sustainable food are among the biggest challenges our society faces. Technology innovation - and specifically chip innovation - can be put at the service of a necessary transition towards food 5.0 and health 5.0 thereby providing both lasting economic and societal value.

About Cindy Gerhardt

Dr. Cindy Gerhardt has more that 25 years of experience in the food sector. She has worked for dsm-firmenich since 2006 developing many new, healthy and sustainable food ingredients. At the initiative of dsm-firmenich, she has founded Planet B.io, a rapidly growing innovation ecosystem at the Biotech Campus Delft now housing 19 biotech companies. Cindy effectively works with universities, authorities and (large and small) companies. She is also a board member of 4 Dutch biotech organizations.

'We bring progress to life'

As innovators in nutrition, health, and beauty, dsm-firmenich reinvents, manufactures, and combines vital nutrients, flavors, and fragrances for the world’s growing population to thrive. With our comprehensive range of solutions, with natural and renewable ingredients and renowned science and technology capabilities, we work to create what is essential for life, desirable for consumers, and more sustainable for the planet. We will present our scientific focus areas driving our innovation, and discuss four innovative solutions: a nutritional and functional plant-based protein, a calorie-free sugar alternative with massive environmental wins, an algae-based alternative to​ omega-3 from fish oil, and a collaboration to end malnutrition.

About Emile van der Staak

Emile is the chef and owner of De Nieuwe Winkel, It holds two Michelin stars, including a Green Michelin Star for its commitment to sustainability, and was named Best Vegetable Restaurant in the World by We’re Smart Green Guide in 2022 and 2023. Known for Botanical Gastronomy, his plant-based cuisine works with ecosystems, not against them. Emile explores the future of food through craft, science, and sustainability, showing how flavor, ethics, and biodiversity can thrive together on the plate.

Crafting the Future of Food: From Protein Shift to Planetary Health

In this keynote, chef Emile van der Staak explores how food can be a powerful force for ecological and cultural change. Drawing on the philosophy of Botanical Gastronomy, a way of cooking that collaborates with nature rather than controls it, he shows how chefs can lead the protein transition through craftsmanship, creativity, and ethics. With examples from his two-Michelin-starred restaurant De Nieuwe Winkel, he highlights how working with plants, food forests, and scientific research can create dishes that are not only delicious but also regenerative.

About Naam Voornaam

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

About the lecture

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit.

About SHINOZAKI Yohei

I began my career as a researcher in Kikkoman's Research and Development Headquarters, where I was responsible for developing hygiene inspection kits and soy sauce-related fermented seasonings. After working as a staff member in the Corporate Planning Department, I now lead an organization responsible for research and development management, overseeing and promoting research themes, commercialization, and serving as a gateway for open innovation.

About KYUMA Kazuo

Dr. Kyuma received his Ph.D. in Electronic Engineering from Tokyo Institute of Technology in 1977. He was the Executive Vice-President of Mitsubishi Electric Corporation and the executive member of the Council for Science, Technology and Innovation (CSTI). During his time in CSTI from 2013 to 2018, he engaged in launch and promotion of the new national projects, SIP and ImPACT, and in making the core concept of the 5th Science and Technology Basic Plan, known as ‘Society 5.0’. Since April 2018, as the President of NARO, he has promoted scientific and technological innovation toward the realization of "Society 5.0" in the agri-food sectors.

About Ms. Mireille Einwachter

Mireille is Chief Sustainability Officer at Royal FrieslandCampina. She is responsible for developing and executing the company’s Environmental, Social and Governance (ESG) programme, in close alignment with all Business Groups, functions and the member dairy farmers united in the cooperative. Mireille is part of the Executive Board of FrieslandCampina. In her role as CSO, Mireille is embedding sustainability in the organization by connecting business and sustainability strategies. Driving sustainability requires trade-offs, between today and tomorrow, between nutrition, planet and people, between the known and the unknown – the only way to make these trade-offs is by embedding them deeply into the business, making it part of the purpose and the plan.

About Ms. Helga Witjes

About Ms. WATANUKI Chika

I have launched a new brand called GREEN KEWPIE and am involved in branding as brand manager. the GREEN KEWPIE brand will be developed globally as a brand that develops sustainable food. 

'Food sustainability: The Challenge towards Plan-based Food'

Kewpie Corporation is a food manufacturer with a global presence in salads and cooked foods, with a focus on mayonnaise and dressings. Our flagship product, Kewpie Mayonnaise, celebrates its 100th anniversary this year.  

About Nikolaas Vles

Nikolaas is CEO of NIZO Food Research since 2023. Prior to NIZO, Nikolaas was CEO of Prolactal GmbH, a global leader in the production of B2B dairy ingredients, and held various senior executive positions in ICL Food Specialties and NutriDutch dairy plant (now Vreugdenhill).
Nikolaas is Dutch and hold a graduate degree in Civil Law, post-graduate degree in Corporate Law and Executive MBAs from INSEAD and London Business School. He is married, with three children.

Novel Routes towards Healthy Food Transformation

Alternative protein sources play an important role in the journey towards more sustainable food. Consumers expect not only similar taste, but also healthy products. Our story today highlights the health effects of plant based alternatives, including the development of ‘healthy hybrids’ and the impact of plant based diets on brain health.

About FUJIKAWA Masahide

Born in Fukuoka in November 1967. After earning a Master's in Agricultural Science from Kyushu University in Mar. 1992, he joined MAFF. He has held key roles in industrial technology policy at METI, and in agri-food business planning at the National Agriculture and Food Research Organization NARO. He served as Deputy Mayor of Izumo City from April. 2018, then led the Wildlife Management and Rural Environment Division at MAFF in 2021. Since July 2024, he has been Deputy Director-General of the Kansai Regional Agricultural Administration Office, promoting regional agriculture.

About Johan Garssen

Johan Garssen is Professor of Immunopharmacology at Utrecht University, where he’s also Head of the Division Pharmacology at the Utrecht Institute for Pharmaceutical Sciences. In addition he is chair of the Future Food Utrecht research community. At Danone, after several functions as from 2002, Johan is currently chief scientific advisor. He studied medicine and biology at the Free University, Amsterdam, the Netherlands.

Food Health and Sustainability: the future

Building a Food System That Works for People and the Planet. To ensure that food in the future aligns with planetary boundaries and human biological needs, it is essential to critically assess the current food system. While food safety and security have been achieved in many parts of the world, a significant number of people still lack sufficient access to food, while others consume an excess of nutrients, leading to non-communicable diseases.

About Marjolijn Bragt

Marjolijn Bragt is Programme Manager for Nutrition for Optimal Health at Wageningen Food & Biobased Research. She fosters research collaborations to advance healthier, sustainable diets. With a PhD in Human Biology and 15+ years’ experience in academia and industry, she is passionate about improving nutrition and health in all life stages.

About Lu Ann Williams

As Global SVP Research and Co-Founder at Innova Market Insights, a leading global market research company based in The Netherlands, I oversee Innova's core research and the development of new tools and services. I am responsible for a network of in-country researchers across over 90 countries. Our team of consultants collaborates with food, beverage, ingredient, and packaging innovators to shape their innovation, product development, marketing, and strategic growth.

The Business of New Proteins: Trends, Growth, and Global Shifts

Explore how new proteins are transforming global food markets. This session highlights key applications, on-pack claims, and emerging trends with the highest growth potential—helping companies understand what’s happening now and what’s coming next in the business of alternative proteins.

About Liz Kamei

Fuji Europe Africa is our European hub for sustainable development and food-related innovation. As managing director I am responsible for these two specialisms and drive the synergy between the teams to ensure that we contribute to Fuji Oil's mission of "creating a sustainable future for food." I interact with a diverse group of external partners to bring in new technologies and to utilize Fuji's plant-based expertise within the European market.

Co-creating a sustainable future for food

Fuji Europe Africa is a Group hub bridging Japan and Europe. Our position in the Dutch Foodvalley gives us access to the latest developments in plant-based food technologies while enabling us to identify potential partners for co-creation combining Fuji expertise with European know-how. This presentation gives an overview of how we built our partner ecosystem and some examples of how we work with Dutch partners to achieve our vision of a sustainable future for food.

About Guido Camps

Guido Camps is an Associate Professor at Wageningen University & Research, and principal investigator at the Hungry Robots Lab. This interdisclipinary group of 8 PhD students works at the intersection of nutrition, artificial intelligence, and sensor development, aiming to develop innovative methods for dietary assessment and eating behavior analysis.

About Tobias Camps

Tobias Camps is director Care & Cure at Hutten cattering, where he is responsible for the healthcare portfolio (300 employees turnover of €20 million). Previously, as a member of the MT at FoodforCare, he developed innovative nutritional concepts for hospitals. With experience in business development and consultancy within the healthcare sector, additonally Tobias is a member of the supervisory board at Stichting Special Heroes Nederland.

Micro algae substitute and supplement to accelerate protein transition

Patients and elderly people have a higher protein requirement. The impact of animal protein exceed panetairy norms, however animal protein has a higher biological value than plant based protein. In this presentation we explain new techniques and ingredients that bridge this gap.

About MAEDA-YAMAMOTO Mari

As an executive scientist at the National Agriculture and Food Research Organization in Japan, she promotes research on food and health. As a Principal Investigator of a project of the Cabinet Office, etc., she is working with many private companies to develop a system for private sector certification of diets suited to individual physical condition or eating habits and nutritional and functional ingredients that are lacking, to develop fresh foods with function claims, and to develop a “rich food analysis system” that contributes to the wellbeing of the public by suggesting functional ingredients and diets suited to individuals.

Role of food ingredients in health maintenance and promotion

Personal and food ingredient information is needed to design suitable diets to maintain individual health. The results of collecting and analyzing such information, nutrients and functional ingredients important for health management, and new food product development will be presented.

About Naam Voornaam

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About the lecture

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About Nikolaas Vles

Nikolaas is CEO of NIZO Food Research since 2023. Prior to NIZO, Nikolaas was CEO of Prolactal GmbH, a global leader in the production of B2B dairy ingredients, and held various senior executive positions in ICL Food Specialties and NutriDutch dairy plant (now Vreugdenhill).
Nikolaas is Dutch and hold a graduate degree in Civil Law, post-graduate degree in Corporate Law and Executive MBAs from INSEAD and London Business School. He is married, with three children.

Nutrition & Microbiome: New opportunities for Food and Health innovation

Consumer awareness regarding the microbiome and its impact on gut health has been steeply increasing, leading to new development opportunities. NIZO’s integrated approach accelerates innovations through in silico predictions and in vitro simulation of the digestive tract, and is now extended by a state-of-the-art ‘gut-brain on a chip’ model.

About Dr. TERAUCHI Jun,

Dr. TERAUCHI is the Steering Committee Chair of the Japan Microbiome Consortium, where he has been involved in several national projects in collaboration with academia and other organizations. He has been also CSO of Metagen Therapeutics since 2022. He has served as Director of the Human Science Foundation, Director of the Consortium for Bioindustry Informatics, and Vice-Chairman of the R and D Committee of the Japan Pharmaceutical Manufacturers Association. He specializes in microbiome, drug discovery research strategy, project portfolio management, and medicinal chemistry. PHD. in Synthetic Chemistry, Graduate School of Engineering, Kyoto University 

After working primarily in drug discovery research at Takeda Pharmaceutical Company and Ono Pharmaceutical Co., Ltd., he took up his current position in 2022. While at Takeda, he served as a postdoctoral researcher at the University of Pittsburgh in the United States. He also concurrently holds the role of Chair of the Steering Committee for the Japan Microbiome Consortium (JMBC). Through JMBC, he has driven initiatives in collaboration with numerous institutions— including academic organizations—under several national projects. Previously, he served as a director of the Human Science Promotion Foundation, a director of the Bio‐Industry Informatization Consortium, and Vice Chair of the R&D Committee of the Japan Pharmaceutical Manufacturers Association. His areas of expertise include the microbiome, drug discovery research strategy, project portfolio management, and medicinal chemistry. He completed the doctoral program in Synthetic Chemistry at the Graduate School of Engineering, Kyoto University, and holds a PhD in Engineering. 

Advancing Microbiome Research Toward a Health-Share Society

We introduce efforts to socially implement microbiome research and apply it to medicine, aiming to establish a "health-share community" where health can be shared throughout society. 

Johan Garssen

Johan Garssen is Professor of Immunopharmacology at Utrecht University, where he’s also Head of the Division Pharmacology at the Utrecht Institute for Pharmaceutical Sciences. In addition he is chair of the Future Food Utrecht research community. At Danone, after several functions as from 2002, Johan is currently chief scientific advisor. He studied medicine and biology at the Free University, Amsterdam, the Netherlands. 

'Food as a key player in health maintenance and immunity'

Our body is attacked continuously by many different danger signals. A resilient and effective immune system is essential in order to protect and repair. A significant part of our immune system is localized in the gastro-intestinal tract and because of this very close to our ingested food components. Unbalanced immune responsiveness seems to play a significant role in the enormous increase in non-communicable diseases (NCDs) such as for example chronic pulmonary disease, allergies/asthma, diabetes, cancer, cardiovascular disease and even obesity. According to the WHO NCDs are not only relevant for high income countries but even for middle and low income areas. It is essential to develop new avenues to prevent and treat the enormous increase in incidence and severity of NCDs. One of the most promising roadmaps is “healthy” food. Developing of new food concepts for both prevention but also treatment of especially immune related disorders is a pivotal step and needs attention. 

About Mr. YORITAMA Masahiro

Masahiro Yoritama is the President of NINZIA Inc. After graduating from Ritsumeikan University and working at a major company, he worked at an agricultural startup while completing the MSc program at Keio SDM. He established the company in 2016. Focusing on the function of dietary fiber in konjac, a unique Japanese ingredient, he has developed texture engineering technology that does not rely on sugar or fat, proposing "new shapes of food" from Japan to the world. He is currently enrolled in the doctoral program at the Graduate School of Engineering, Osaka University. 

'Texture Engineering Based on Centuries of Japanese Tradition'

Proposing that true Well-being comes not merely from nutrient intake, but from the very experience of "eating" something that has "form and texture." We will discuss the significant role that traditional ingredients play in shaping and texturizing diverse foods including alternatives. 

About Dr. OISHI Kenji

As a researcher at Yakult Honsha Co., Ltd., which globally markets fermented milk beverages, Dr. OISHI Kenji has been engaged in pursuing the dynamics as well as physiological functions of probiotics and gut microbiota in the human gastrointestinal tract at the Yakult Central Institute located in Tokyo, Japan and at the Yakult Honsha European Research Center for Microbiology VOF located in Ghent, Belgium. Currently, he is working on special assignments in the R&D department while belonging to a department that formulates research and public relations strategies to promote domestic and international academic activities. 

'The role of probiotics in health-Yakult's R&D and innovations'

It will address the role of probiotics in health by introducing Yakult's main probiotic fermented milk product containing Lacticaseibacillus paracasei strain Shirota, including clinical studied on its physiological functions and innovations in product development.