“From consumer
insights to

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Ve como fueron los últimos Taste Tomorrow


Un espacio donde va a conocer (y probar) las diversas innovaciones de Puratos por medio de alimentos hechos con los productos del portfolio. Ya sea retail o fast food, Puratos tiene un papel fundamental en la panificación, en la confitería y en los chocolates.


Global Head of Innovation at Ipsos

Rollo heads up innovation for Ipsos UU, the world’s leading qualitative community. He was previously Head of Qual at Ipsos UK. He has been in research for over 15 years and has pioneered new qualitative approaches in areas as diverse as Big Idea, co-creation and intelligence platforms. Prior to research he ran an import company in Costa Rica, a bolero bar in Spain and has also worked in publishing, training and translation.


Retail Futurologist

Howard has worked in retail design for over twenty five years. As a former Creative Director of Fitch, based in London, he was responsible for retail design and branding and for creating multi-disciplinary teams of architects, graphic designers, product designers and copywriters and making them work together! As an international speaker Howard’s talks are big, visual journeys across the world of retail. Provocative, challenging, brutally honest, evidence based and thoroughly entertaining.


Global Marketing & Branding Director at IFF

Karen was born in Australia with a sweet tooth and has enjoyed enviable roles involving taste and smell her entire career. After obtaining a Food Technology degree, she spent her formative years consulting in food futures and strategic insights all around the world, having lived in Singapore, Sydney and the US. She leads the global marketing and branding team for IFF, playing an instrumental role in inspiring future growth opportunities, designing Innovation pathways and partnering with industry leaders in the development of future foresights.


Food Designer

With a background in Industrial design, Diego started his career in scenario design and long term innovation for Marcopolo in Brazil. Diego obtained a degree at Polytechnic of Turin with a specialization in Food Design. Diego is able to apply Design Thinking to the industrial process, bringing consumer focus design with a multidisciplinary approach to shape food innovation strategy. After being the manager director at Enivrance in Brazil, he launched Foodlosofia, a Food Design Center located in the city of Monterrey, Mexico.


CEO at The Wilkinson Group LLC

Prior to his current role at The Wilkinson Group, Randall was the founder or co-founder of three diverse companies in travel, skincare and media that he led from startup to ultimate acquisition by different multinational companies. The innovative robotic Wilkinson Mini Bakery makes possible continuous, in-store baking of delicious, all-natural bread throughout the day as it engages directly with shoppers. The disruptive technology decreases cost and shrinks the environmental impact of current bread production by making the central factory and fleet of bread delivery trucks unnecessary.


CEO at Bakkersonline.be

Bakeronline is an online ordering service for bakeries. The local bakery has an own web shop where the customers can easily order their bread and collect it at the time of their choice. The story of Bakeronline started in 2013. Today hundreds of bakeries in Belgium and The Netherlands enjoy the comfort of the online service while their customers make thousands orders weekly. This energetic young company has a team of 15 people. Maxim is their accessible CEO. The ambition of these fifteen young people is to scale up to more countries as they keep innovating each day, communicating with both bakeries and customers.


Partner and CEO of Nexxworks

Rik Vera is a renowned thought leader, advisor and keynote speaker on customer centricity, change management, and sales and marketing in a digital age. Rik mixes years of business experience at C-level with humor and passion to inspire companies to develop customer-centric strategies fit for a connected world.


03 de julho
03 de julho Start Content Presenter
11:00AM - 12:00PM Transfer from Hotel to Bienal
11:40AM Lunch Bienal
01:00PM Welcome To TASTE TOMORROW at Plenary Fabio Di Giammarco
01:15PM TASTE TOMORROW Trends 1, 2 & 3 Rollo McIntyre
02:00PM Re-imagine the Future of Taste Karen Stanton
03:35PM Food Design and Innovation Diego Ruzzarin
04:30PM TASTE TOMORROW Trends 4, 5 & 6 Rollo McIntyre
05:05PM The Age of Disruption Howard Saunders
06:55PM DINNER at Bienal – 100 Years of Puratos
06:00PM - 09:00PM Transfer from Bienal to Hotel
04 de julio
04 de julho Start Content Presenter
08:00AM - 09:00AM Transfer from Hotel to Bienal
09:15AM P&D Supporting Innovation Pierri Tossut
09:30AM TASTE TOMORROW Trends 7, 8 & 9 Rollo McIntyre
10:05AM E-commerce Revolution at the Artisan Maxim Sergeant
10:25AM The Industrial Evolution Comes to Food Randall Wilkinson
11:50AM Food in the 'New Normal' Rik Vera
12:35PM Event Closing – A Final Word from PURATOS
12:45PM Transfer from Bienal to Hotel (to Airport)

Querido invitado,
a continuación algunas informaciones importantes para que usted aproveche nuestro evento.


  • Debido a la indisponibilidad de estacionamientos en la Bienal, recomendamos a los invitados de São Paulo que se desplacen al evento de taxi
  • Traslado aeropuerto de ida y vuelta;
  • Habrá servicio de traslado de ida en los días 2 y 3/7 y traslado de vuelta en el día 4/7;
  • Recuerde informar sus vuelos de llegada y salida en la página web del evento para que podamos atenderlo;
  • Habrá un traslado de ida para el evento por la mañana, en el horario de inicio de la programación;
  • Al final de los días 3 y 4/7, habrá también traslado de regreso al hotel.

  • El evento incluye el hospedaje, desayuno incluido, en el período de 2 a 4/7/2019;
  • Check-in y check-out
    • Horario de check-in: 4:00 PM
    • Horario de check-out: 12h00 PM
  • En el día 4//7, invitados con vuelos programados deberán dejar el hotel con el check-out hecho y llevar su equipaje para el evento. Tendremos servicio de guardarropa para todos.

Gastos extras:
  • Si desea anticipar o prolongar su estadía, el costo extra será su responsabilidad y deberá ser pago directamente al hotel;
  • Demás costes de alimentación, lavandería, estacionamiento, minibar, o cualquier costo no previsto por el evento, también serán responsabilidad del participante y deberán ser pagos en el momento del check-out.
Dress Code:
  • Smart Casual
En breve, usted recibirá informaciones de contacto de su hotel.

Pabellón de la Bienal
Parque Ibirapuera

Av. Pedro Álvares Cabral, s/n - Portão 3
Vila Mariana, São Paulo - SP,