Dr Jonathan Newby is an agricultural and rural development economist with over 10 years' experience working in Southeast Asia on a range agricultural development and livelihood projects. He holds an honours degree in Natural Resource Economics and a PhD in Agricultural Economics from the University of Queensland, Australia. Since 2013 he has worked for the cassava program at the International Center for Tropical Agricultural (CIAT). He currently manages several projects on developing sustainable cassava value chains in Southeast Asia with activities in Vietnam, Indonesia, Laos, Cambodia, and Myanmar. He works as part of a multidisciplinary team identifying opportunities and constraints to enhancing livelihoods of smallholder cassava farmers through strengthening the linkages between farmers, industry, governments departments and research agencies.

Simon has 30 years of experience analysing and understanding commodity markets.

For many years, as the head of research of a leading agribusiness consultancy, he led a team advising agribusiness and governments on all aspects of carbohydrate and protein markets and their interaction with energy and chemical markets. He moved to Olam’s developing fund business in Singapore in 2010 to exploit this knowledge as head of research of a commodity fund, before founding commoditia in 2015. He now uses commoditia as a vehicle through which to advise his various clients.

 Michael is the Business Development Manager of Hung Duy Co., Ltd - a prominent manufacturer of native tapioca starch based in Vietnam. Established in 1969, Hung Duy is one of the earliest producers in the country and currently has six native starch plants located in Tay Ninh Province with a total annual capacity of 500,000 tons. Having an MBA from the University of Hawaii, he is responsible for developing new export markets and new products lines for Hung Duy

  Weitze Ooi is driven by passion to create a circular economy and has 15+ years of experience in the Agriculture and Food Industry, working in the domains of trading, corporate strategy, P&L management, factory supply chain operation, profit improvement and transformation project, innovation, business building from scratch and M&A. Weitze founded Dole Speciality Ingredients (DSI), a new corporate venture focusing in Zero Fruit Waste mission by upcycling fruit side streams and waste streams from farms and manufacturing sites into high value specialty ingredients, e.g. Enzyme, extracts, seed oil, fibre and others. Besides, Weitze also heads the Global B2B business in Dole that manages ingredient business exporting to over 50 markets. Prior to Dole, Weitze spent several years working as food commodity trader in Itochu Corporation in Japan. When he worked in Itochu Corporation, he was also one of the key members that pursued and completed Dole Business acquisition project (approx. $1.7 Billion) in 2013 and set up the headquarter of Dole in Singapore.

 DJ is the Co-Founder and CTO of Prefer, a Singapore-based food technology start-up making affordable and sustainable ingredients.

Graduating with a BSc in Chemistry from UCL, DJ started his research career in A*STAR working in organic synthesis then went on to create flavours from biotransformation. He also ran a boutique food consultancy, Starter Culture, working with Michelin-starred restaurants and cocktail bars to develop new menus, new flavours, and new techniques, all driven by fermentation.

Today, he leverages fermentation as a platform to future-proof coffee and chocolate from climate change."

Marcus Khoo is the CEO of Pure Mylk Sdn Bhd, a next-generation contract manufacturer specialising in plant-based and starch-based beverages in Southeast Asia. He has extensive experience and technical know-how in enzymatic processing, fermentation-linked applications, and food technologies. Marcus has overseen multiple greenfield plant developments and large-scale processing projects across the region. Under his leadership, Pure Mylk is building one of Southeast Asia’s most advanced plant-based beverage manufacturing and innovation platforms. He is actively involved in industry collaboration with universities and regional forums, contributing to discussions on food security, sustainability, and value-added starch and fibre applications in Malaysia and the broader ASEAN market.

 DJ is the Co-Founder and CTO of Prefer, a Singapore-based food technology start-up making affordable and sustainable ingredients.

Graduating with a BSc in Chemistry from UCL, DJ started his research career in A*STAR working in organic synthesis then went on to create flavours from biotransformation. He also ran a boutique food consultancy, Starter Culture, working with Michelin-starred restaurants and cocktail bars to develop new menus, new flavours, and new techniques, all driven by fermentation.

Today, he leverages fermentation as a platform to future-proof coffee and chocolate from climate change

 Ray has experience in operations and business management in the US, Asia, Europe, and Africa focused on developing sustainable food systems. Ray is based in Bangkok and leads Ingredion's ASEAN business as well as their Texture Solutions for Food business segment across Asia-Pacific. Globally, Ingredion is a solutions provider and texture house, focused on delivering innovative textures and healthful solutions. Ingredion Thailand has been a trusted partner in food ingredient innovation since 1983.