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Season 2: Next Gen Proteins

Where handpicked startups present sector-specific innovations to a jury of industry fellows

In Season 2, recognized world-class Researchers, Scientists, Faculty Members, Senior Executives, Experts, Chefs, Investors and Entrepreneurs from around the globe, engage in strategic exchange of views and share startling intel on viable transformative innovation in Agriculture, Food and Beverage, zooming in the next gen proteins space.

Topfloor: S2:E04

On E4, moderated by Tommaso Di Bartolo, Founding Partner at Awesm Ventures, along with industry fellows, Elaine Simon, expert and influencer in the food industry in various categories in retail grocery and manufacturing, Navneet Deora, food engineer with a PhD from Indian Institute of & IT, host entrepreneur Thiago Rosolem, co-founder and CEO of Sottile Alimentos, a groundbreaking plant-based and waste to protein initiative in Brazil. Will they see each other again?




Elaine Simon linkedin-color

30 plus years in varies categories in retail grocery and manufacturing.
Innovation in ready to eat proteins, salads for deli and Food service.
Working to make Home meal replacement simple and successful for Deli and produce.


Navneet Deora, PhD linkedin-color

Navneet Singh Deora is a Food engineer with a PhD from Indian Institute of & Technology (IIT), Kharagpur, India. In industry he has been part of Nestle Global R&D (Cereal & Extrusion Expert). His research interests focus on open innovation in the food industry, sustainability, plant based proteins, equipment design and advancements in cereal science. Currently he is associated with Start Up -Shivanika Foods Private Limited ,a research based company in the Space of Alternative Protein. We as a company are currently working to create Plant based Meat / Non- Dairy Alternative market in India.


Thiago Rosolem linkedin-color

co-founder and industrial director of sottile Alimentos. since 2008 working with food in the area of product creation with a focus on research, technology and innovation, as well as on sustainability, healthiness, flavor and texture. It also operates in building partnerships with companies and research centers around Brazil, such as EMBRAPA and UFRJ COPPE (Federal University of Brazil- research and technology field), which one of the projects resulted in a partnership with the EMBRAPA related to cashew fiber. Project aimed at using the food previously discarded by the national fruit processing industries.
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Imagine the impact it might cause if ... your colleagues ought to be more receptive when discussing transformative business ideas?