Henning Hartnacke is President of the Flavour Division for Givaudan in Europe, Africa and the Middle East (EAME).
A global business leader focused on delivering outstanding results, Henning is passionate about co-creating the future of food and tackling the many complex challenges in the food industry in collaboration with customers, colleagues, start-ups and partners. Henning has more than 20 years of experience in senior strategic leadership positions at multinational organisations, across multiple industries. He is particularly recognized for his ability to translate strategic vision into actionable growth programmes, develop high-performing teams and build a culture of performance and accountability.
Henning and his wife live near Zurich, Switzerland. In his free time he enjoys exercising, walking the family dog, and driving through the magic curves of alpine passes.
President, Flavours EAME
Dominique Harris is the alternative protein strategy and business development lead at Cargill, where she focuses on portfolio growth, engaging strategic partners and managing business development. She was previously the senior business development analyst for Cargill Protein – North America and held a number of roles culminating in the Director of International Business Relations in Cargill’s Government Relations office in Washington, D.C. Before joining Cargill, Ms. Harris held positions in both government and in the non-profit sector. Some highlights include her stint as a Congressional Liaison in the Department of State’s Bureau of Oceans, Environment and Science (OES) and working on Capitol Hill as a Legislative Fellow for Congressman Jesse Jackson, Jr. She has a Bachelor of Applied Science in Bioengineering from the University of Pennsylvania and a MPA from The George Washington University’s Trachtenberg School of Public Policy and Public Administration.
Alternative Protein Strategy and Business Development Lead
Eliana Zamprogna has been Chief Technology Officer at the Migros Industry since 2017. Before joining Migros, Eliana held various leading positions at the Bühler Group, including the role of Director of R&D for Grain Processing Division, and that of Sustainability Officer for the group. She also worked in academic research at the University of Padova (Italy) and at University of California, Santa Barbara (USA). She holds a degree in chemical engineering and a doctorate in process optimization from the University of Padova. She also received business management education from the IMD Business School and the Harvard Business School. Since 2018, Eliana Zamprogna serves on the board of the start-up program Kickstart Accelerator.
Rilbite’s technology allows the use of raw, unprocessed ingredients to produce "minced plants" – the only minced meat alternative to use simple ingredients in order to create great tasting meaty products.
Barak has over 18 years of diverse experience as an entrepreneur and an inventor, holding several patents some of which were marketed in the US. Barak was the founder and CEO of Emerata an international meat trade business working in Brazil, Hong-Kong and Vietnam.
Barak is a classical trained pianist and a talented cook.
CEO and Inventor
For nearly twenty years I have been working with leading companies in the industry to improve the food that we eat.
On a professional level, I am a food technologist (B.Sc. Cum Laude) with a Master’s degree in Nutrition Research (M.Sc). I lead and manage product development processes and well familiar with varieties of raw materials, dietary guidelines and regulations.
At a consumer level, I have an MBA and I am a graduate of the Corporate Responsibility Management Course at ‘Ma'aleh’. I lead marketing processes for implementing innovative solutions for tomorrows’ nutrition and food systems.
My role is to echo the significance of the move across the organization, in terms of nutrition, marketing, media and budget. A strategic and comprehensive perspective is central for the decision making as well as a strong relation between marketing and public relations and nutritional activity.
After nearly 20 years of experience in the food and pharmaceutical industry, and over seven years of experience in development and innovation in the high-tech industry, in diverse positions, from food technology to product development, management of quality assurance, health management and crisis management, today I feel an integral part of every organization I join.
Health, Nutrition and Corporate responsibility
Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing high-quality slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier was the co-founder and CEO of IceCure, which went public in 2010, and the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist at AgroSup, and was awarded a specialized master’s degree from ESCP, Europe Business School, in France. In addition, he holds a joint Executive MBA degree from the Kellogg and Recanati business schools, USA and Israel.
Matthew Walker is a Managing Director at S2G Ventures. His efforts are focused on sourcing and evaluating potential investment opportunities, contributing to the business development efforts of portfolio companies, and serving on many portfolio company boards. Before joining S2G Ventures, Matt was an investment banking Associate at Perella Weinberg Partners in New York focused on M&A and restructuring transactions across a range of industries. Prior to that role, he was a securities attorney in the Funds, Regulation, and Equity Derivatives practice at Cadwalader, Wickersham & Taft, LLP in New York. Matt has an MBA from The University of Chicago Booth School of Business, a J.D. from New York University School of Law, and a B.S. in Mechanical Engineering from the University of Michigan.
Michela Petronio holds a Master’s Degree in Food Science and Technology started her professional career in the Meat and Dairy Industry and in 1992 she joined the Barilla Group (Italy) where she held several roles in Research, Product and Business Innovation Areas. She has a wide knowledge and practical experience of most Food Categories and Technologies, leading teams of Design Thinking, Sensory Sciences, Food technologies, Pilot plants, Packaging, Agronomy, Nutrition, Advanced Laboratories, Food Safety research. She has been an active member of the Sustainability Steering Committee and Health and Wellness Advisory Board, developing the Global Nutrition Program for Employees. She devoted her career to expand and strengthen the company core knowledge through proprietary developments and external alliances around the world. In recent years she’s been actively engaged in the FoodTech Startup community, founding and leading Blu1877 Barilla Venture Capital Arm. To this end she is devoting all her current efforts in helping the next generation of young entrepreneurs to grow a more sustainable food system.