DECEMBER 20245CXO INSIGHTSCXO INSIGHTS17 THE EVOLUTION OF BOALI: A TALE OF PIONEERING THE HEALTHY FOOD RESTAURANT INDUSTRY AND ENTREPRENEURIAL EXCELLENCEVictor Giansante, Director of International Development, Boali26 USE OF FOOD CULTURES IN MEAT PRODUCTS: TRADITIONAL USE, MODERN APPLICATIONS AND LEGAL CLASSIFICATIONDr. Claudia Durmus, Chief Technology Officer, NovaTaste19 SFE ­ SAFE SERVING IN SCHOOLS ­ ITS SAFETY FIRST FOR SCHOOL NUTRITION Chef Jason Schwartz, Director of Safety and Risk Management, SFE- Southwest Foodservice Excellence20 EXPLORING THE OPPORTUNITIES FOR SUSTAINABILITY IN THE FOOD INDUSTRYOllie Rosevear, Director of Sustainability, Fuller, Smith & Turner24 SHAPING FOOD PRODUCTION AND SUSTAINABILITY WITH ALTERNATIVE PROTEINSThijs Bosch, Director Cosun Protein, Royal Cosun22 THE FOOD INDUSTRY: TRENDS AND CHALLENGESAdriano Dia, Chief Marketing Officer, Fyffes28 BUILDING UP A FOOD SAFETY CULTURE CLIMATE IN THE FOOD INDUSTRYDenis Vande Putte, Head of Quality, Beneo Orafti, BENEO29 SCIENTIFICALLY PROVEN BIOACTIVE COLLAGEN PEPTIDES FOR INNOVATIVE NEW PRODUCTSMichael Teppner, Head of Global Marketing & Innovation BU Nutrition & Health Ingredients, GELITA1816DrVitaThe Evolution of European Dietary SupplementsJosh Minnick, Vice President of Sales STATE OF THE INDUSTRYINNOVATION PARTNER
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