Food Business Conf. 2025 by Food Innovators: Building the Future of Food Together

On Friday, 10 October, the Natural Pavilion in Almere welcomed entrepreneurs, investors and professionals from across the food world. Food Business Conf. by Food Innovators brought international inspiration together with regional opportunities and marked a new chapter: not only inspiring, but also activating. By combining our networks, knowledge and experience, we strengthened each other’s impact.

From Financing to Innovation

The day opened with sharp insights into entrepreneurship and funding: how to speak the investor’s language, how to scale internationally, and how to make innovation financeable. Speakers shared practical examples on AI, automation, brand protection, storytelling, and circular solutions to reduce food waste. Themes such as sustainable partnerships, talent development and local collaboration also featured strongly, with concrete tools to support growth and impact.

Keynotes with Vision

The keynotes blended vision with action. Willem Sodderland (Seamore) showed how seaweed became a symbol of food innovation. Robert van den Breemer (Those Vegan Cowboys) spoke about his shift from dairy to plant-based entrepreneurship. Ramon van der Tol (Rabobank) connected global food trends to growth opportunities for Dutch entrepreneurs.

Thematic Session Highlights: Financing, Growth and Innovation

The day started with a strong focus on entrepreneurship and financing. Sander Peltenburg (Rabobank) and Pepijn Ox (Broccoli) explained how entrepreneurs can fund growth and learn to communicate effectively with financiers. Eric Hanson and Jacqueline Kuiper (Horizon Flevoland) shared experiences on international expansion and export strategies.

In the realm of innovation and circularity, Rein Brands (Urk Seafood) highlighted applications of AI and automation in fisheries. Jon Scobey (Compass Group) shared examples of how food waste can be turned into value. Dimitry Loiseau and Carolina Riffi Ollite (FBC & Calina inc.) offered their perspective on storytelling, brand protection, AI-driven marketing, and potential subsidies that can support these ambitions.

Collaboration as a Growth Driver

In the thematic tables on entrepreneurship and collaboration, Jeroen van IJzerloo (Food Hub) helped entrepreneurs sharpen their focus. Anke Bun (Impact Hub Amsterdam) explored how sustainable partnerships are built, and Sabine Beuk (Generous Minds) shared insights on authentic negotiation and trust as a driver of growth.

Carlo Verhart (Voedsel Verbindt) and Stijn Sprenkels (Social Farmer) underlined the strength of local collaboration in building strong, short supply chains. Margreta Barten (SOL / HR Desk) provided practical tools for attracting and retaining talent, while Willeke Waller (Food Pioneers) showed how knowledge vouchers can accelerate innovation within businesses.

Eating Together, Growing Together

The day concluded with a festive walking network dinner, presented by Toon van Dijk, provincial executive of the Province of Flevoland. The locally produced dinner by Deli Nomads celebrated regional flavours and collaboration. Hosting was led by Dimitry Loiseau (FBC & Calina inc. Los Angeles), whose energy and international flair tied the programme together.

Food Business Conf. by Food Innovators

Ten years ago, Carolina Riffi Ollite launched Food Business Conf. from one conviction: collaboration is the key to growth. What began at Jaarbeurs Utrecht grew into an international platform with editions in Los Angeles, Milan and Shanghai. For the 2025 edition, we joined forces with Food Innovators, a partner who, like FBC, believes in the power of entrepreneurship, innovation and collaboration across the food chain.

“Real impact happens when we connect people and ideas across borders. By combining our networks, knowledge and experience, we strengthen each other. Progress is not about what we can do individually, but what we can achieve together,” said Carolina Riffi Ollite.