Asian Meat Summit Program


    15 June 2022 (1400-1700 hrs) during ProPak Asia
    Silk Meeting Rooms, Second Floor Bitec (above Hall 100)

    Welcome and opening remarks

    Staying ahead with innovation and technology
    Jean-Yves Chow, Agri Food Sector Coverage Lead, Mizuho Bank, Singapore

    JY joined Mizuho in 2015 and has over 18 years’ experience in the Agriculture and Consumer Food Supply Chain. Prior to joining Mizuho, JY spent 7 years with Rabobank in Hong Kong originating, advising, and financing Food and Agri transactions across Asia for Asian and Multi-National Corporates, Government Authorities, and Financial Institutions. JY has a Master of Food Science from ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering, France and a Sustainable Finance certificate from the University of Cambridge.

    Staying relevant and profitable amidst industry challenges
    Naveen Pasuparthy,Joint MD Nanda Group & Co-founder Nandu’s Chicken, India

    Naveen holds an MBA from Rutgers University in the US, after which he worked in the US. The work experience strengthened Naveen’s resolution to work towards social progress in India. He joined his family-run business as the Joint Managing Director in 1996.He is also the Co-founder at Nandu’s, and has been instrumental in taking Nanda Group to the international arena.

    Vinay Gopinath,Chief Operating Officer, Nandu’s Chicken, India

    Vinay brings 20+ years of cross-industry experience to his work at Nandu’s. He has mastered the art of translating strategy into actionable goals for business growth. His strength lies in his ability to approach business from a practical as well as creative perspective. 

    Pushing boundaries in innovation technologies
    Lee Thompson, Vice President, Further Processing Business Unit and Stéphane Kulikowski, Sales Director for Lutetia brand, Provisur Technologies Inc, USA

    Lee Thompson started with Provisur in 2016, prior to which he served as VP of Sales and Marketing for Fischbein Americas.

    Stéphane Kulikowski, Sales Director Lutetia Brand, Provisur Technologies Inc, USA

    Stéphane Kulikowski has over 35 years of experience and know how in the food industry based on defrosting technology, tumbling and marination, cooking and smoking application. He has a worldwide vision for providing you with the best advice on your processes.

    Keeping up with food safety, cost, and competition
    Rupert Claxton, Meat & Livestock Director, Gira Food, United Kingdom

    Rupert has worked as a strategy consultant in the food sector since joining Gira in 2003. He offers a high level of specialisation in global meat and livestock markets, with detailed analysis of the evolving nature of international meat demand and the supply systems that provide it, as well as their internal organisation. For the last 18 years Rupert has produced the Asian sector of the annual Gira Meat Club report, and for the last 10 managed the Gira Asia Meat Club. In the last year he has been actively researching developments in the global pork supply chain as ASF spreads through key markets and the resultant issues for producers and traders, and the wider disruption of Covid-19 across the meat sector.

    Transforming food industry with innovative technologies
    Greg Bulluss, Regional Sales Director, Retail and Food service Solutions – Asia and Oceania, Marel, Australia

    Greg has been working in Food Industry throughout his career. Commencing work as a Beef Boner at the age of 17, he worked his way into and Operational Management role, within the Meat and Ready Meal industry before venturing into sales.

    Alternative protein and the evolving Asian consumer
    Dr Diana Bogueva, The University of Sydney, Centre for Advanced Food Engineering, Australia

    Dr Bogueva is a proactive interdisciplinary researcher focused on consumer behaviour change, alternative proteins, future novel food processing technologies, food sustainability and harmonisation. She is a Research Fellow at the Curtin University Sustainability Policy (CUSP) Institute, Australia. Dr Bogueva won the World’s Best Book award 2020 in the Vegetarian Food category at the prestigious 24th Gourmand Awards, for her co-edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’.

    Success with alternative protein production and marketing
    Maarten Geraets, MD Alternative Proteins, Thai Union Group, Thailand

    Maarten joined Thai Union in May 2022 to lead the Alternative Protein Business. As an internal startup, his mandate is to build a business in Alternative Seafood and leverage the manufacturing skills of the Company to support the larger Alternative Protein space. With a career across Asia, the Middle East, Africa and Europe with Nestle, spanning commercial, R&D, and general management roles, Maarten brings a rich food experience relevant to his role at Thai Union.

    Shaping the future of food – alternative proteins
    Grace Choo, Regional Product Specialist-Prepared Foods, Asia and Oceania, Marel, Singapore

    Grace is responsible for developing product knowledge and providing technical sales support in Asia and Oceania for Marel. She has worked in the food processing industry for over eight years in Australia and Singapore. Prior to joining Marel, she worked in research & development for various products such as juices, yoghurt, plant based and dairy beverages. She holds a Master of Food Science and Technology from University of Queensland and is a Certified Food Technologist with Institute of Food Technologists.  

    Closing remarks

    Click here for a printable PDF.

    Based in Bangkok, Colombo, Ho Chi Minh City, Jakarta, Kuala Lumpur, Manila


    Please enter your comment!
    Please enter your name here