Jelle Groot, analyst at Rabobank’s Food and Agribusiness Research and Advisory, presents during the 3D Food Printing Conference: “What’s Cooking in Tomorrow’s Kitchen”
Lack of growth, price pressure from food retailers and changing consumer behaviour are all creating a challenging environment for the foods sector. New technologies and innovations have the potential to structurally change the food supply chain in the very near future. In the context of four mind-sets of the dynamic consumer – experience, sustainability, convenience and health, Jelle Groot discusses 3D food printing and a selection of other innovations.
About Jelle Groot
Jelle is an analyst with Rabobank’s Food and Agribusiness Research and Advisory, focusing on the European consumer foods sector with a special interest in food innovations. Prior to joining FAR, he was a Corporate Management Trainee and did four rotations throughout the bank, including Sectormanagement Food and Agribusiness and the agricultural investment fund manager Rabo Farm.
From its cooperative and agricultural roots, Rabobank has grown to become the world’s leading financial services provider for the food & agri sector. This role has been made possible in part by the bank’s extensive knowledge of the many links in the food chain. This knowledge is generated, enhanced and distributed by the Food & Agribusiness Research and Advisory (FAR) department.
FAR has 85 analysts working in local teams across the worldwide Rabobank network. They generate knowledge, and develop views and insights on businesses, topics and developments in the food & agribusiness sectors across the globe. All analysts have their own sector specialisations—ranging from meat and fish to dairy, vegetables, fruit and floriculture, coffee and cocoa.
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