Natural flavour and colour in analogue products

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  Mariano Di Rubbo Senior Food Scientist & Engineer @ Michroma

  Mariano Di Rubbo joined Michroma 3 years ago to accelerate the growth of the fungal-based natural ingredients platform in Indie Bio, San Francisco. He was part of the transformation from a lab-scale proof of concept to the reproducible scaled-up process and met the companies that are leading the way to the future of food production and part of a growing community of incredibly disruptive startups. Mariano graduated in Food Science and Engineering in Argentina. During his career, he was part of the Molecular cuisine research group at the National University of Quilmes, where they performed R&D, formulation developments, and science popularization activities focused on sensory analysis experiences. He also specialized in beverages production and enology which allowed him to develop expertise in industrial microbiology while working in Catalunya's based company, De Muller

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  Nadji Rekhif Principal Flavor Scientist @ Nestlé Development Centre

  Dr. Nadji Rekhif received his B.S. degree in Microbiology from University of Constantine (Algeria), then his Master and Ph.D. in Biotechnology and Food Industry from Poly-Technique Institute of Lorraine in Nancy, France. He spent all his professional international carrier with Nestle. More than 21 years of Innovation and Renovation from discovery to development and roll out of flavoring technologies in a wide range of food product categories; Ambient foods, Asian Noodles, Frozen and chilled foods and over the past 5 years Plant-Based Meal Solutions. Besides the technical expertise Dr Nadji Rekhif had six years of commercial experience. Currently as a Nestle Senior Scientist actively contributing to internal and external scientific organizations • Leader deputy of Nestle Global Flavor Community • Leadership member IFT Protein division (International Food technology organization) • Leadership committee member Emerging Meat Analogue Conference 20 • Senior lecturer of “Applied Flavor Sci"

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  Anil Pothamsetty Anil Pothamsetty Consultant - Specialty Chemicals @ ChemBizR

  Anil is a Consultant for Specialty Chemicals at ChemBizR. ChemBizR offers highly customized Research and Consulting Services to the Food and Nutrition companies which operate across the value chain. Our core competencies include offering business insights, real-time updated stats, industry challenges& gaps, sustainability aspects, and other specific requirements for varied food and nutrition-based applications. ChemBizR is actively working with companies across the three verticals of Alternate Proteins - Plant-based, Cell-Cultured, Fermentation. Having closely operated in this domain over the past few years, ChemBizR leverages its dynamic database and rich industrial connections to support with actionable insights to the companies operating in this space.

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  Philippe Lavotte Business Development Manager Savoury Protein @ Mane

  Philippe LAVOTTE has been working in the area of vegetable proteins since 1984, in various functions from R&D (INRA) to commercial and marketing. He has combined this experience with his expertise in flavours since 1996, and within MANE since 2001. At MANE, Philippe is now responsible for managing business development for savoury protein transition.

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  Sid Jain Founder & CEO @ BIOMEG

  Sid Jain is the founder and CEO of BIOMEG ASIA PACIFIC, a boutique life science company based in Singapore. Sid is a specialist in bringing novel platform technologies in agribusiness, food and nutrition to the market. Sid's experience spans across leading growth for industry leaders such as Archer Daniels Midland (ADM), Ingredion, Syngenta, CSIRO Australia & Ridley Corporation in Asia Pacific. Sid is passionate about scaling up novel food technologies including alternate and cell based proteins and precision fermentation based solutions for consumer uptake.

• Team member
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  Protein Production Technology Future-Proof Group Media