Nick Hazell - CEO v2food

Nick Hazell is an experienced food innovator, lecturer and consultant who is CEO & Founder of Australian startup v2food. Launched nationally in October 2019, v2food has developed plant-based meat, building on a close collaboration with CSIRO to create tasty, sustainable and healthy products. Hazell holds a Master of Manufacturing from Cambridge University. He worked in aerospace and chocolate manufacturing before moving into research and development in the food industry, working at global multinationals in The Netherlands and Australia. He was R&D Director at Masterfoods and at PepsiCo Australia and New Zealand, working on products like Grain Waves, Red Rock Deli, Sunbites and Smiths. He lectures in the Bachelor of Creative Intelligence and Innovation at UTS and has consulted to CSIRO and the meat industry.

Albert Tseng - Co-Founder Dao Foods
Albert is co-founder of Dao Foods International which is a cross-border impact investing firm established to help talented entrepreneurs introduce exciting new plant-based meat and alternative protein products in China. With rapidly rising incomes and increasing meat consumption in China, our aim is to introduce alternative products into the China market to reduce the consumer demand for animal products which has had growing negative climate, environmental, food safety and health impact. Over his career, Albert has managed a portfolio of impact investments, been COO of a venture backed social enterprise, has consulted to United Nations on social business models, has worked in Africa on HIV health system efficiency, and has worked in business development for a major multinational as a biomedical engineer.  Albert has a MPA from Harvard Kennedy School, a MHSc. in Biomedical Engineering from the University of Toronto, and a BASc. in Mechanical Engineering from the University of Waterloo.