Ann Low
Senior Deputy Director
Healthy Food & Dining Division
Health Promotion Board

Ann is the Senior Deputy Director of Healthy Food & Dining Division. She is responsible for the development and management of HPB’s priority Food programmes such as the Healthier Ingredient Development Scheme (HIDS), Healthier Dining Programme (HDP), and Healthier Choice Symbol (HCS) programme to manage the prevalence of obesity amongst Singapore residents. 

She also drives the digital transformation of HPB’s “Eat, Drink, Shop Healthy” consumer campaign to nudge healthier food consumption and purchase behaviour all year round.
She had worked in the private sector fast-moving consumer goods industry across food & non-food categories over the last 15 years, managing brand and product development, marketing strategies and consumer insights projects before joining the Health Promotion Board in 2015.

Christian Philippsen
Managing Director

As Managing Director of BENEO Asia Pacific Pte Ltd, Christian Philippsen charts the direction for the BENEO business and ensures that the company enjoys sustainable growth in the Asia Pacific region.

Christian aims to further develop and grow the market for BENEO’s functional ingredients across the region, which includes functional fibres, functional carbohydrates, specialty rice ingredients, and functional protein. His 2013 move to Asia from Europe represents a welcome return to the region for Christian. Back in 2006 he kick-started his career in Singapore with BENEO-Palatinit Asia Pacific, the predecessor company of BENEO Asia Pacific today. Since this initial appointment, Christian has progressed within the organisation to hold several instrumental roles with the Südzucker Group (BENEO’s mother company). 

These roles, which have covered multiple Asian and European markets, have equipped him with the valuable industry knowledge, procurement expertise, insightful research and analysis skills, and vast marketing experience, which will drive BENEO’s business forward in the region. Christian holds a Master’s degree in Economics from Ruprecht-Karls University in Germany.


 Jonathan Middis
Chief Technology Officer

Dr. Jonathan Middis has been working in food and beverage technology for 22 years.  He is recognised as a smart and commercially astute R&D leader in the industry who is able to match technical know-how, forward and blue-sky thinking with commercial imperatives to deliver great businesses in partnership with commercial teams.

Jonathan has also been an Industry Specialist Innovation Speaker in Australia since 2011. Jonathan was most recently the Chief Technical Officer and Board Member with Lang Technologies International Pty Ltd where he worked from 2014 to 2016.  Prior to this, Jonathan spent 5 years as Head of R&D for HJ Heinz in Melbourne, Australia.  Before joining Heinz, Jonathan spent 12 years with Kraft Foods where he was Section Manager at Kraft Foods Australia (Cheese Development and Productivity) between 2005 and 2009, Program Manager for the Asia Pacific Beverage R&D from 2001 to 2005 and group leader for Kraft Foods UK between 1997 and 2001.

During his time at Heinz, Jonathan became a Committee Member of AFGC Health, Nutrition Scientific Affairs Committee which he held until 2013.  In 2012 and 2013, Jonathan was also the patron of Super Awesome Micro Project worldwide.

Jonathan has consistently driven cultural change, identifying new innovation ideas and implemented modern technology, new development programs and training courses to help build technical direction and depth wherever he has been.  He has exceptional management skills and has led many R&D teams with major success winning numerous industry recognition awards in the process.

Jonathan now heads up Tamu Innovations which is the R&D arm of Tamu Pte. Ltd., a Singapore headquartered agricultural processing company, overseeing ongoing research programs with leading universities in Melbourne, Australia. Tamu uses existing and new technologies in order to create better value for all stakeholders from farmers to consumers.


Sabeerali Kunnath-Naduthodi 
Regional Technical Lead

“Every brand has stories to tell—stories that will not only engage, inform, surprise, delight, and impact their audience, but that will also deliver on measurable business goals”.

As a regional technical lead – Asia  of  Cargill food ingredients and bio Industrial , Mr Sabeerali is the conduit between brand, customers and their end consumers. He collaborates with multinational and regional conglomerate in food industries and helps clients to find the innovative food product concepts and solutions that best fit their unique identity for their targeted customers, and produces high-quality content that meets their objectives.

Before working for Cargill,  Sabeerali worked for Unilever, associated British foods (AB mauri). He graduated with a Master Degree in Food Science, Technology and Nutrition from a European university consortium of Ku Leuven, Belgium, Dublin Institute of technology, Ireland, Catolica University, Portugal and Anhalt University Belgium. Also holding another Master Degree from Food Processing Technology . He has also graduated from a course in Food Science and Technology.


 Jose Miguel Porraz
Chief Executive Officer
Sunshine Bakeries

Jose Miguel is the Chief Executive Officer of Sunshine Bakeries. He is responsible for the growth of Singapore and Malaysia market. Having graduated from Harvard Business School, he has outstanding track record in leading change and driving strong performance improvements through extensive business experience in FMCG companies across Asia, Latin America, New Zealand and Australia.

He led companies with staffing level of 700 employees and revenue of USD 250million, with responsibility that includes strategy setting, changing management, innovation, sales, marketing, manufacturing and distribution. Track record of building clarity and a shared vision across teams, growing people and delivering volume and value growth across different markets and operating environment.

Prior to joining Sunshine Bakeries, Jose Miguel had held senior roles at Fonterra Co-operative Group Ltd, was the managing Director of Fonterra Brands Singapore & Malaysia. He also supported the M&A for Fonterra Group as well as lead M&A projects in Latin America and South East Asia.

Sherman Ho
Chief Technical Officer
Hoow Foods 

Sherman is a Co-Founder and Chief Technical Officer at Hoow Foods Pte Ltd, where he combined his love for food and knowledge in pharmaceutical science to create the proprietary Re-Genesys platform.

Hailing from the pharmaceutical industry, Sherman was involved in managing development of immunotherapy products and has also set up a formulation lab. He received his Ph.D from the National University of Singapore, where he investigated the medicinal chemistry and molecular biology of anti-cancer drugs and published several papers in notable journals.


Thomas Hayes
Global Food Technology &
Innovation Analyst
Lux Research

Thomas Hayes, based out of Lux Research’s Singapore office, is an Analyst on the Emerging Ecosystems in Agrifood and Health team, specializing in food and nutrition.  Before joining the Emerging Ecosystems in Agrifood and Health team, Thomas was a member of the Consulting team where he conducted project-based, deep-dive analyses for clients, largely within the food industry. 
Prior to joining Lux Research, Thomas was a Research Associate at Cambridge Polymer Group where he conducted materials consultation, R&D, and analytical testing for numerous clients.
Thomas received his B.S. in Chemical Engineering from Northeastern University and is a Master of Business and Science (MBS) candidate at Rutgers University, concentrating in Global Food Technology & Innovation.


Olivier Roger
Expert Strategic Network Leader
Sugar reduction

Olivier Roger, Ph.D. is currently Carbohydrate Expert and Strategic Network Leader of Nestlé R&D, Lausanne, Switzerland. He has been with Nestlé R&D since 2005, taking on various roles such as the Research Scientist in the Food Science and Technology Department (2006-2008), Project Leader at the Nestlé Research Center (2008-2010) specialized in sugars and sugar reduction and recently carbohydrate expert. 

Prior to this, he was also a Teacher Assistant and Postdoctoral Researcher in the Centre National de la Recherche Scientifique (CNRS)-University group in France from 2002 to 2004. Dr. Roger’s expertise is in food science, carbohydrates, sugars and sweeteners, biotransformation and cereal processing. 

He graduated with a Master Degree in Biochemistry from Nantes University in 1997 and was awarded his PhD in biomedical science from Paris 13 University and the French Institute of Marine Research (IFREMER), France in 2002.


Damien-Pierre Lesot 
Head, Area Market Managers 

Damien-Pierre is a 20 year veteran in technical, marketing and sales positions and holds a post-graduate Master’s Degree in Agriculture and Food Science. 

He joined Roquette as Technical Support Team Manager in 2008 and was based in China. In 2012, DP was promoted to lead the Food Business in Asia.  From 2016 onwards, he was appointed to a global role as Head of Area Market Managers and relocated to Singapore. A native of France, DP is no stranger in Asia, having lived and worked in China, Japan and now Singapore. 


Ruwan Kumara
Head, Quality Assurance & Regulatory Affairs
Consumer Foods Sector  
John Keells Holdings 

Ruwan is the Head of Quality Assurance & Regulatory Affairs of Consumer Foods Sector of John Keells Holdings. 
He has over 20 years of experience in the FMCG food and beverage sector, having previously worked for Fonterra Brands Lanka and Coca-Cola Beverages Sri Lanka. 

During his career, he has held key roles in R&D, Quality, Regulatory & Public Affairs. He holds a BSc (Agri) special degree from the University of Peradeniya that specialises in Food Sc & Tech, MSc (Food Science and Technology), University of Sri Jayewardenepura and MBA from University of Colombo. He is a member of the Food Advisory Committee of Ministry of Health, and also serves as the acting chairman of the Food & Beverage Steering Committee of Ceylon Chamber of Commerce. 

Furthermore, he serves as a visiting lecturer to the masters programme of University of Colombo and Human Resource Management Institute. Since 2012, he has been serving as a Technical Assessor to Sri Lanka Accreditation Board for conformity assessment of QMS, FSMS and EMS certification bodies.


Alex Ward
Head, Regional Innovation
APAC Flavours


Alex heads the Regional Innovation function for Givaudan’s Asia Pacific Fla-vours business and is based in Singapore which is the regional headquarters. In this role, he is responsible for managing a broad cross functional team of creation and application, marketing, consumer sensory insights, formula management and training functions, to deliver industry leading innovation to internal and customer stakeholders. 

Alex has more than 25 years of experience in sales management, marketing and consumer sensory insights in a B2B environment. He started his career selling and managing integrated consumer research programs for TNS in Lon-don and later joined Red Sheriff in Australia, a leading Internet audience 
measurement and research company, to develop and commercialise the com-pany’s online quantitative research tools. He moved to Singapore shortly after to lead the business for the Asia Pacific region.

In 2001, he joined IFF and spent 14 years as Head of Sensory and Consumer Insights and Regional Account Manager. He joined Givaudan in 2015, taking on senior regional marketing and sales roles before taking on his current posi-tion. 

Alex has an Honours degree in Geography. He lives in Singapore with his family and enjoys competing in ultra-trail marathons. 


 Conor Delahunty
 Vice President
 Innovation, Flavour


Dr Conor Delahunty is Vice President, Innovation, Flavour, Symrise Asia Pacific. He leads the integration of Sensory and Consumer Insights, Research and Technology, and Regulatory Affairs, to create new flavour products and experiences for the Asia Pacific region. 

Dr Delahunty has >25 yrs experience in underpinning and applied research in flavour science, sensory and consumer science and nutritional science, and with Symrise in new flavour solutions development. His scientific achievements have application to methods development, understanding the flavour of foods, foods reformulation for health (lower salt, sugar, fat), and demonstration of the role of sensory properties of foods in dietary compliance and eating behaviours. Dr Delahunty is recognised internationally, having worked closely with the sensory science community and having (co-) authored numerous scientific research papers and articles.


 Aoife Marie Murphy
Nutrition Scientist


Aoife Marie Murphy, PhD, joined Kerry Taste & Nutrition in 2018 as a Nutrition Scientist. Aoife has spent 7 years in nutrition research across Ireland, U.K., U.S., and Singapore.

She graduated from University College Dublin with a PhD in Nutrition. Before joining Kerry Aoife lectured on the BSc. Food & Human Nutrition at Newcastle University Singapore. Aoife has a passion for Science communication and has been involved in many outreach initiatives connecting the public with the latest developments in nutrition science.


Rogerio De Almeida Prado Guimaraes
Regional Director
Category, Marketing and Insights – Taste
Greater Asia
International Flavors & Fragrances

Rogerio Guimaraes has more than 25 years of experience in marketing, strategic planning and general management in Latin America where had the opportunity to work in Brazil and Mexico, the 2 most important food and beverages markets in that region. Recently he was relocated to Singapore where is the regional director for marketing, category and strategic insights for Greater Asia region at IFF.

He has 19 years of experience in flavors industry during which assumed strategic positions and developed a large experience in identifying market opportunities for new products according to the major market shifts and consumer trends around the world, managing cross-functional team and bringing innovation to food and beverages.

Prior to flavor business, Rogerio worked automotive company and advertising agency which were important to development of his broad view of marketing strategies, strategic planning process.

Graduated in Advertising and marketing, Rogerio has also a master in marketing and is certificated in competitive intelligence by SCIP (Strategy and Competitive Intelligence Professionals). Recently has completed a course of Mastering Business Agility at INSEAD.

Fabienne Attal
Director, RDQ Gum & Candy and Beverages
Technical Center Singapore lead
Asia Pacific, Middle East and Africa
Mondelēz International

Fabienne Attal is Director, RDQI Gum & Candy and Beverages Asia Pacific, Middle East and Africa (AMEA) for Mondelēz International and the site leader, Singapore Technical Center. Based in Singapore, Fabienne is responsible for all RDQ technical programs for Gum & Candy and Powdered Beverages in AMEA.

Since joining Mondelēz International in Europe in 2008, Fabienne has worked on the successful development and launch of loved products belVita, Milka choco-bakery and soft cakes. With a passion for consumers and bringing new ideas to market, Fabienne moved to Suzhou, China in 2015 to lead development and deployment of growth platforms in Asia, including belVita, TUC, Barni, Bournvita and well-being. Previously, Fabienne worked with Biscuit Danone (1995 – 2007) in research & development, global innovation and marketing roles, bringing a range of products to market.

In 2018, Fabienne and her family relocated to Singapore from Suzhou. Fabienne’s passion for food and the science behind it started early and influenced her decision to study for a master’s degree in Food Industry Engineering from Polytechnics ENSAT, France. Fabienne has also master’s in molecular biology and biochemistry from Université P. Sabatier (France). Fabienne is fluent in French, English, and studied Dutch and Mandarin.

Her favourite Mondelēz International products are Milka Wafer and belvita Breakfast. And, Fabienne remains fascinated by the “perfect alliance of art and science in biscuits, even after more than 20 years in the field.”