The Future Food-Tech is going virtual!
Summit will gather 1,000+ global food corporates, investors and technology start-ups from around the world to uncover the most exciting innovations in the agri-food sector and to forge the right partnerships to take those solutions to market.
Roquette is pleased to be a Gold Partner for the summit and to join the debate with two contributors.
Networking table: Meeting Consumer Appetites for New Sensory Experiences
hosting by Sergio Machado, Head of Customer Technical Service, Americas, on March 11 and 12 at 10:00 am PT
Debate: New Sources to Fill the Emerging Protein Gap
with Mathieu Baudoin, Head of Sales, Americas – Plant Proteins, speaker on March 12 at 11:40 am PT
About Sergio Machado
Sergio is Head of Customer Technical Service, Americas. Based in Geneva, IL – he is responsible for Roquette ingredient application support. The CTS team collaborates with customers in developing solutions across key segments -- bakery, dairy/dairy analog, confectionery, savory and specialized nutrition. Prior to joining Roquette, Sergio worked in baking mixes and frozen dough applications at General Mills, chewing gum at Wm. Wrigley Jr. Co., natural and artificial tabletop sweeteners at Merisant and was a member of the Advanced Innovation Team at the Kellogg Co. He holds a BS in Chemistry from Elmhurst College and MBA in Marketing from the University of St. Thomas.
About Mathieu Baudouin
Mathieu is the Head of Sales, Americas – Plant Proteins at Roquette, a Global Leader of plant-based ingredients and the Pioneer of new plant proteins. Based in Chicago, he is responsible for supporting the growth of the business across the Americas. Prior to his current role, he was in charge of strategic partnerships and acquisitions for Roquette’s food ingredients business. Before joining Roquette, Mathieu led a number of engagements with Accenture Strategy. He holds a Master’s degree in Strategy from HEC Paris.