AIBI Congress Manchester, England 30 May - 2 June 2019

SPEAKERS

Cyrille Filott

Conference host: Cyrille Filott

Cyrille Filott is Global Strategist Consumer Foods at Rabobank, a leading global Food & Agribusiness bank. For the last 10 years he has been at Rabobank in various Food & Agribusiness research related roles. The last five year he has been leading a team of analysts who cover all (economic) aspects of the processed food industry. Over the years Cyrille has been involved with the global industrial bakery industry, including moderating panel discussions at the 2017 AIBI congress and the 2017 American Bakers Association convention.

Rabobank Group is a global financial services leader providing wholesale and retail banking, leasing, real estate services and renewable energy financing in more than 40 countries worldwide. Founded a century ago as a Dutch farmers’ cooperative, Rabobank today ranks as one of the largest banks in the world, with nearly $1 trillion in assets, and remains committed to its core mission to create customer value. Rabobank is recognized as a premier bank to the global food, beverage and agribusiness industry, providing a compelling combination of deep sector expertise, strategic counsel and specialized financial solutions to clients across the entire food value chain.


Sir John Timpson

Sir John Timpson

John Timpson was educated at Oundle and Nottingham University. After a six month Graduate Training Scheme with C & J Clark at Street, he joined the family footwear business William Timpson Limited, becoming the Director responsible for buying in 1970. In 1983 John led a £42m management buyout of the Company. In 1987 he sold the shoe shops and concentrated on building up the shoe repairing and key cutting business, which he has diversified into engraving, watch repairs, dry cleaning and photo processing. In January 2017 Timpson acquired 198 Johnsons and Jeeves dry cleaning shops. Timpson now has over 2,000 branches nationwide with a turnover of £300m and profits of over £20m. It is a private business wholly owned by John Timpson and his family.

In 2000 he wrote a book ‘Dear James,’ which passes on to his son the lessons learned in 30 years as a Chief Executive. A management maverick, he describes his business philosophy in ‘How to Ride a Giraffe’, ‘Upside Down Management’ and ‘Ask John’. ‘High Street Heroes’ was published in 2015 and ‘Under Orders’,the diary of a racehorse owners’ husband. His latest book ‘Keys to Success ‘ was recognised as a CMI management book of the year.

John is well known for his unique business style which he calls ‘Upside-down Management’ and he is leading a campaign to encourage all schools to be aware of the special education needs of looked after children. In 2004 he was awarded the CBE in the Birthday Honours List for Services to the Retail Sector and in 2017 was knighted for his services to business and fostering.


Ross Warburton

Ross Warburton

In 1980, Ross graduated from Oriel College, University of Oxford, after reading Politics, Philosophy and Economics, (PPE). He then went on to work in the City for five years as an Investment Manager for Invesco before joining the family business in 1985.

In 1991, he became Executive Chairman, where he oversaw the rapid expansion of the Company. He stepped down from this position in 2001 and continues to play an active role in the family business. He has been Chairman of a number of other food companies including Jordans-Ryvita, Richmond Foods and Marlow Foods.

He was awarded the MBE in 2004 for services to the food industry. He is a member of the Board and past Chairman of The Institute for Family Business. Ross's interests are firmly entrenched in the local community. He was President of Bolton Lads & Girls Club from 1999 until 2015. He is also a Director of OnSide Youth Zones a charity formed to develop a network of similar youth clubs around the UK.


Sebastian Marcu

Sebastian Marcu

Sebastian Marcu is the CEO and Founder of Bake In Space, a startup that seeks to address the scientific and technical challenges relating to the production of fresh food in space. Bake In Space enables terrestrial companies to drive their innovation forward by participating in a bold and pioneering space mission. Its corporate mission focuses on: sustainable food production; safe food processing; new baking & cooking methods and technologies; and cleaning, recycling and waste management solutions. These domains will not only enable us to set the standards for the future of human spaceflight but will also lead to spin-off innovations that Bake In Space as a company wants to commercialise here on Earth.

Mr Marcu is also the Managing Director (with Björn Brockmann) of Design & Data GmbH, a specialised cross-media agency that provides digital visual communication solutions for the space sector. With over 15 years of experience as a Content Marketing expert he has developed creative media applications for organisations such as the European Space Agency (ESA) and EUMETSAT.

He enjoys the challenge of developing new, innovative space concepts. Inspired by the US “NewSpace” start-up scene, he is keen bring this movement to Europe. He co-led the first ever StartupWeekend Space in Europe (Bremen, Apr. 2015), acted as mentor for SWSpace: Gdansk. (Oct. 2015) and led DLR’s first INNOspace Weekend (Cologne, Sep. 2017). He is keen to further the development of space, connect companies and organisations with his global network, and help increase their visibility and impact.


Silvia Martin

Silvia Martin

Silvia has extensive knowledge of legislation applicable to the bakery sector and food industry. She has developed research projects, quality instruments and food security useful for the sector. Silvia is a Member of the Technical Committee of AENOR regarding cereals and derived products.


Zsuzsanna Proos

Zsuzsanna Proos

Senior nutrition expert at the Dutch Bakery Centre, a knowledge institute for the bakery sector. Zsuzsanna works closely with the Belgium bakery sector in bread promotion and is project leader of the Bread Promotion Campaign 2018-2020 Netherlands, she is also involved in the international Health Grain forum network.


Robb MacKie

Robb MacKie

Robb MacKie serves as President and CEO of the American Bakers Association (ABA).  He previously served for 11 years as Vice President of Government Relations.  The ABA is a trade association representing the interests of the $102 billion wholesale baking industry in Washington, D.C.  Mr. MacKie oversees all aspects of the administration and operations of ABA and serves as the baking industry’s chief advocate and spokesperson.

Mr. MacKie is recognized as a leader in the Washington business community. He previously served on the steering committees of several issue-oriented coalitions including co-chairing the National Coalition on Ergonomics and the Food Industry Coalition on Hours of Service Regulations. Mr. MacKie provides strategic guidance as a member of the Kansas State University Grain Sciences Program Advisory Committee. In addition, he serves on the Board of Directors of BIPAC’s Prosperity Fund and the US Chamber of Commerce’s prestigious Committee of 100.


Anne Fremaux

Anne Fremaux

Director of Bakery Activities at Girag & Associates

Anne Fremaux studied at the prestigious French Good and Agriculture University, Agro Paris Tech (Paris).

She joined Gira in 1990 and from 1992, she has developed the research and consultancy activities in the Bakery sector, both at French and at European level. As Director of Bakery, she directs a wide range of consultancy and research assignments, with particular expertise in the Bakery sector at International level.

Her experience spans the whole of the bakery supply chain, milling and ingredients, industry structure analysis, retail and foodservice, consumer motivation, Market Due Diligence.

She is well-known and highly respected within the sector and a frequent speaker at international bakery conferences: French Bakery Confederation, International Association of Industrial Bakers (AIBI), European Flour Millers, Fedima, Cofalec, Asemac, International Association of Operative Millers, Rabobank...

Last Gira published bakery reports are:

2018: The future of the most dynamic bakery segments: soft buns, flatbreads, doughnuts and American pastries

2017: The European Bakery Panorama, covering 30 European countries + Russia and Turkey and providing a ranking of the top European industrial bakers

2015: Gira's unique European bake-off bakery markets programme (to be updated in 2019).

Should you have any questions or require any information regarding the conference please contact the AIBI Congress 2019 event organisers: ce@weareclear.co.uk