At this section we will display the latest tools and functionalities but also the press releases with the news from allfoodexperts.”
At this section we will display the latest tools and functionalities but also the press releases with the news from allfoodexperts.”
allfoodexperts®, a company which integrates a global community of agri-food professionals and an open innovation platform to support the transformation of agri-food industry in incorporating new innovative solutions, has extended its team. Ryan Edwards, as the new Managing Director of allfoodexperts®, will lead a new team composed of Ian Dorr as Business Development Manager, Laurie Tan, Customer Excellence Lead, and a flexible supporting team of experts. The new team has moved into the new headquarters of the company in Barcelona, Spain.
After having reached 1,500 members, allfoodexperts® extends its team with the aim of growing the community – the largest global and specialized network of professionals in agri-food – and providing even better support to companies from start-ups to multinational brands to NGOs in the industry wishing to outsource processes, accelerate their innovation, find new partners, or discover new solutions to their present challenges.
Ryan Edwards is passionate about developing successful businesses and teams with over 10 years of international experience in the agri-food industry having worked most recently as European Marketing Director at Cargill. Ian Dorr has more than a decade of expertise in project management and sales, working for large and prestigious corporations such as Siemens, and Laurie Tan brings over seven years of experience in communications, customer service and project management to his new role, after having worked for global companies such as Citibank and with specialist consultancies in food and health. The team is supported by a number of independent professional to collaborate in the development of the new website and open innovation platform that the company will launch in May as part of the ongoing process to deliver a world class experience to the members.
Ryan Edwards has joined the team of allfoodexperts® as the new managing director. Ryan is an innovative thought leader with 10 years international experience in the agri-food value chain working for Cargill as European marketing director.
With proven success in transforming business culture towards customer focus and delivering significant earnings through new product and service development and market implementation, the managing director of allfoodexperts® is passionate about the growth of people and creating shared value through innovation and collaboration.
From Cambridge, England, he has lived and worked in Cyprus, Germany, The Netherlands, Australia and Thailand, and he now is living in Barcelona, Spain, now.
Ryan joins the team of allfoodexperts® to continue the work of growing the community of experts, which already has over 1,500 members, and to attract new challenges
and projects from across the agri-food industry for the professionals to solve using the collaborative open innovation platform.
The new managing director of allfoodexperts® will participate, on 8th November, in the IV Professional Network Day organized by Blendhub Corp., initiator of allfoodexperts®. The event will be centered on “The Power of Ecosystems” and Ryan will talk about the operating model of allfoodexperts® and how it enables collaboration of professionals and the creation of shared value in the agri-food sector.
This June, allfoodexperts® has participated in different Agri-food industry events. It was at the 5th Euro-Global Summit and Expo on Food & Beverage, celebrated in Alicante, Spain, where Patrick Berry, Chief Evangelist, did a presentation entitled “How can you go wrong with 17,000 years of accumulated technical knowledge?”.
The allfoodexperts community has reached out to over 1,000 members worldwide with an average of twenty years experience as food technologists, covering all areas of the food and beverage industry such as the expertise needed to develop a new product, finding new technologies or ingredients, setting up machineries, or addressing problems with logistics and packaging. A wide range of technical know-how and experience to share with R&D departments and food and beverage companies needing help to innovate.
Patrick Berry explained to the conference’s attendants of all the opportunities both for food consultants and companies that entails allfoodexperts®.
The Chief Evangelist of the community was also participating as a speaker in the Itinerant third Innovation conferences of the European Innovation Partnership for Agricultural productivity and Sustainability. In this case, he explained how a digital community speeds up innovation processes for agrifood companies.
allfoodexperts® has brought together 1,000 independent Agri-food industry professionals in its worldwide community. Launched over two years ago, it constitutes a unique open innovation platform. allfoodexperts® offers the food and drinks industry a wide panel of senior experts with between ten and thirty years of experience to solve all kinds of innovation challenges.
The allfoodexperts® food community has become a reliable innovation partner for Agri-food companies to address technical problems in production processes, the development of new products, or the recruitment of specialized technicians, amongst other needs. It has published more than sixty open innovation challenges since 2013 and is currently working with sixty food and beverage small and medium enterprises (SMEs) and multinationals.
The food community of allfoodexperts® is mainly based in Europe, with more than 400 experts. However, its network is disseminated all over the world. Thus, 21% of its members are located in North and South America countries, 13% in Asia, 10% in Africa, 7% in the Middle East, and 2%, 22, in Oceania.
The rapid growth of this community of Agri-food professionals was due to a set of services that differentiate this open innovation platform from other more generalists. Becoming a member of allfoodexperts® is free and a company can publish a challenge for free as well. Also, members get exciting projects to participate in, all of them in their sector of activity, as well as an extensive back-office support and exclusive networking opportunities.
On Thursday the 14th and Friday the 15th of May, Patrick Berry, Evangelist of allfoodexperts®, and Peter Olsen, Sales & Service Coordinator allfoodexperts®, will attend the Murcia Food Brokerage Event 2015.
The 7th Edition of Murcia Food Brokerage Event is aimed at providing a networking space for food technology companies, universities, technology centers, and research institutes from different European countries to hold bilateral meetings and establishing cooperation agreements.
During the 7th International Symposium on Food Technology, the latest creations in the field of food technology will also be presented in the event, held in the Centro de Congresos Víctor Villegas.
Thematic areas in this edition of the Murcia Food Brokerage Event are:
As a community of over 1,000 senior food technologists and an open innovation platform, allfoodexperts® can help food technology companies innovate faster by delivering them innovative applied solutions. Meet us there.
Patrick Berry, evangelist of Allfoodexperts, will participate in a discussion about Open Innovation during the Food Innovation Summit 2015, an event that will take place in Brussels on Tuesday, February 3rd. Particularly, he will take part in the morning plenary session on agri-food entitled “Implementing Open Innovation strategies in the food industry: Finding the right model to accelerate the innovation cycle”.
The Allfoodexperts’ evangelist will act as a chairman of the discussion that will start at 11:35 a.m. and conclude at 12:35 p.m.
Food Innovation Summit is a leading event for food industry professionals looking for getting in touch with disruptive innovations along the food value chain as well as top trends and technologies in agriculture, food production, and retailing. Additionally, food industry professionals will be able to connect with key European players in the sector to extend their network.
The Food Innovation Summit event will join more than 250 participants from 30 countries to attend the presentations of more than 60 speakers. Furthermore, more than 30 disruptive projects will be presented.
Meat consumption alternatives, disruptive healthy raw food, quality food production systems for innovative raw materials, farming technologies, connected technologies in supermarkets to enhance the customer experience, and retail options to reduce waste management are some of the main topics of the event.
Peter Olsen, Sales and Service coordinator of Allfoodexperts, will participate as a speaker at One World Week Forum, which is celebrated in the University of Warwick, United Kingdom, from the 26th to 31st January. The representative of Allfoodexperts will defend the need for openness for future food innovation. He will talk about Open Innovation as a strategic tool for the food industry, which must overcome the challenges of feeding an increasing population and doing it with healthier foods.
Peter Olsen will do his exposure on Open Innovation for the food industry on Wednesday, the 28th, between 6.00 p.m. and 8.30 p.m., within the “The future of food” section. He will introduce the concept of Open Innovation, as well as the Allfoodexperts’ project, a community of more than 700 food technologists who help food companies address innovation challenges through an Open Innovation platform. Additionally, he will talk about the difficulties regarding the implementation of truly Open Innovation processes within food companies.
The One World Week is an event a with long tradition that reaches its 20th edition as one of the largest student-run festivals in the United Kingdom. It constitutes as an opportunity for students to reflect upon issues that affect the world and it includes debates, performances, sporting tournaments, events, cultural exhibitions, and workshops.
Together at “The future of food” section with Peter Olsen are Claudia Blindauer, inorganic biochemist talking about “Biofortification of Food Crops” and Chris Maughan, founding member of Warwick Uni Food Coop.
Jos Vast, managing partner and senior consultant of the Bakery Academy and Allfoodexpert’s member, will be participating, speaking in four different modules, at the Hi Europe & Ni 2014 event that will take place in Amsterdam, The Netherlands, between the 2nd and 4th of December.
Bakery food technologist, Jos Vast performed several managerial functions within the family business Vast Bakeries, until arriving at the R&D and Quality department of the same company. In 2009, he founded the Bakery Academy, as a bakery consultancy firm for the counter-movement to disappearance of knowledge, expertise and experience in the bakery. Since then, this organization has conducted their own research on health claims within the bakery, especially for pastry and cakes, developing projects around reduction strategies of fat, sugar, and salt.
Our expert will participate in Hi Europe & Ni 2014 in four different modules, each of which shall take place during the duration of the event. On the last day, he will carry out a presentation about healthy bakery products.
On December 2nd, the expert in bakery applications will participate in the module, chaired by Steve Osborn, Business Innovation manager of Leatherhead Food Research, “Industry Leaders’ Debate”, together with Jacob Thundil, director of Cocofina Limited. They will discuss different topics under the title “Natural’ and ‘Healthy’ – Misleading or Credible Claims?”, from 10:00 to 10:45.
This debate will focus on issues such as if the terms “natural” and “healthy” are reliable indicators for consumers, how is the criteria for these terms defined by regulations and science and what the customers understand, if the claim “Better for you” can be trusted and which products are included in the category, or if the industry can work together to reliably inform the consumers on health and natural choices.
On December 3rd, from 11:00 to 13:00, the Allfoodexpert’s member will be carrying the Module 4B on “Developing Lactose-Free & Dairy-Free Products”, and, from 13:30 to 15:30 the Module 5B on “Free From Foods: Trends & Opportunities”.
On the last day of the event, December 4th, Jos Vast will speak during the Module 7A, “Ingredients for Nutritional Bakery and Snacks”, from 12:00 to 12:30. The title of the presentation will be “A cookie a day keeps the doctor away’ – Formulating Healthier Bakery Products for the Future”. The talk will address issues such as health claims for bakery products; enrichment strategies, using natural or additives as sources for indulgent ‘medication’, regulatory issues, referred to differences in EFSA, FDA and FOSHU when it comes to applications, and the side-effects and bio-availability of these products.
Patrick Berry, Evangelist of allfoodexperts, will be talking about the growing opportunities provided to food companies by open innovation at the Food Matters Live event. This event will take place in London, from the 18th to 20th of November and our evangelist will be part of the speakers list of the seminar, entitled “Future food business: Strategies for growth”.
Patrick Berry will talk about the concrete case of allfoodexperts, as a unique community of senior Agri-food industry professionals who solve specific problems for companies within the food industry. This community provides applied innovation to companies and deals with very well defined and specific challenges or problems. For this reason, one of the singularities of allfoodexperts as an open innovation platform is the selection of the incoming challenges. Food industry companies should submit SMART challenges to benefit from the know-how of the platform. That is challenges which are: Specific, Measurable, Attainable, Realistic and Timely.
Open Innovation is a strategic tool allowing for food companies to save time and costs, and for creating new business opportunities, according to Patrick Berry.
Food Matters Live is an event dedicated to food, health and nutrition, bringing together food companies, professionals and experts, and hosting more than 200 exhibitors and over 420 expert speakers.
allfoodexperts, a unique community of technicians and an open innovation platform for the Agri-food industry, is looking for new members. After proving its efficiency and consolidating its internal processes and due to the increasing demand for innovation in the Agri-food industry, the new aim of the community, launched almost two years ago, is to grow. Thus, allfoodexperts has simplified its accession process for allowing highly qualified and experienced professionals, both working freelancers and employed by companies, to join the project.
Additionally, the community has launched the first of several campaigns to attract new members, reaching 200 new professionals in one week. It has also included a new section on its website called “Join Us” to reduce the bureaucracy of becoming a member and making it easier for those interested. They simply need to go to the section and fill out a form.
Previously, the membership rules required that the candidates applying to become members or associates where recommended by any of the members of the platform. From now on, the access will be free as long as the candidates have proven experience.
allfoodexperts is a Blendhub Corp initiative, launched to become the reference-independent open innovation platform operating in the Agri-food industry. Since then, almost fifty challenges have been published on the platform and the allfoodexpert’s community has helped companies within the sector to address their innovation aspirations.
allfoodexperts is different from other open innovation communities not only because of its specialization but also because of its business model since it is free to become a member as well as for companies to publish a challenge. Furthermore, the project has no financial gain, meaning that all benefits are reinvested in its members and the platform structure in an open and transparent way.
allfoodexperts acts as an intermediary between companies and Agri-food industry professionals. It gives the food technicians the opportunity to work on interesting projects and the enterprises the opportunity to outsource their innovation processes, benefit from external talent, and innovate in a reliable, faster, and more economic way.