SEPTEMBER - OCTOBER 20255CXO INSIGHTSSTATE OF THE INDUSTRY16 ENSURING SAFE AND HIGH-QUALITY NUTRITION THROUGH EXPERTISE AND INNOVATIONChristine Lodder, Senior Director Global Quality Assurance, Mérieux NutriSciences30 BUILDING UP A FOOD SAFETY CULTURE CLIMATE IN THE FOOD INDUSTRYDenis Vande Putte, Head of Quality - Beneo Orafti, BENEO32 EXPLORING THE OPPORTUNITIES FOR SUSTAINABILITY IN THE FOOD INDUSTRYOllie Rosevear, Director of Sustainability, Fuller, Smith & Turner27 DRIVING SUSTAINABLE CHANGE IN FOODSERVICEJulie Owst, Head of Sustainability, Bidfood UK24 UNLEASHING THE POWER OF BREAKFAST: OUR COMMITMENT TO MAKING BREAKFAST BETTER WITH BREAKFAST CEREALS AND WHOLEGRAINEce Nevra Durukan, Head of Nutrition, Regulatory and Scientific Affairs, Cereal Partners Worldwide21 THE WONDERFUL POWER OF COFFEEKarsten Ranitzsch, Head of Coffee, Nestlé Nespresso SA20FruttagelGiorgio Alberani, Sales Director26Elan ProductsBenno den Hartog,Owner and Managing Director12 THE STRATEGIC POWER OF COLLOID SCIENCE IN FOOD INNOVATION18 THE EXPANDING MARKET FOR PLANT-BASED BEVERAGES IN EUROPETOP PLANT BASED DRINK IN EUROPE 2025SUPPLEMENT MANUFACTURING COMPANYIn focus10 - 11
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