Healthy ageing - nutrition for longevity and vitality

Aude Rey is Global Head of the Adult Nutrition category at Nestlé, responsible for spearheading the development of innovative business lines with a strong focus on women’s health and healthy longevity. With more than 20 years’ experience across strategy, business leadership, digital transformation and entrepreneurship, Aude has built a diverse international career spanning four continents. Since joining Nestlé in 2015, she has held senior leadership roles including Global Strategy for the Confectionery business and leading Business Development and Digital Transformation for the Nutrition business in the Americas.

As CEO of Bulletproof, Harry oversees consumer-centered strategies of innovative premium Coffee+ experiences and fosters our mission of positively transforming consumers’ wellbeing. Previously, he served as the Chief Marketing and New Ventures Officer at BIA, as well as the Chief Disruptive Growth Officer at Apex, a member of the Mariposa Group, the fastest growing conglomerate of food and beverages in Latin America. Harry’s initial years in brand marketing and business development were spent at AB /In-Bev, where we held several marketing positions in different countries over a span of 18 years.

Shane Heath is the founder and CEO of MUD\WTR, a functional beverage brand creating energy, protein, and sleep products powered by mushrooms. A former product designer, he built the company after rethinking his own relationship with caffeine and creating a better morning ritual rooted in lion’s mane, reishi, chaga, cordyceps, cacao, and chai. Since launching in 2018, MUD\WTR has served nearly 100 million cups and expanded into Costco, Target, Sprouts, and hundreds of stores nationwide. Heath holds a degree in art and design from San Diego State University.

As Director of R&D at MUD\WTR, Matt works with the team to guide products from concept to production while ensuring the brand’s scientific integrity. With over 13 years in food science, he has been a part of innovations across fresh produce, beverages, bars, proteins and powdered products, delivering market-ready solutions that combine taste, function, and wellness. Over the past 5 years, Matt has developed a particular passion for mushrooms, inspired by exposure to some of the greatest mushroom people in the industry, to play a part in bringing mushrooms and their incredible benefits to consumers.

Laura Setzfand is SVP of Sales at MOSH, The Brain Brand® co-founded by Maria Shriver and Patrick Schwarzenegger. With 20+ years of CPG experience spanning natural, grocery, mass, and DTC, Laura held leadership roles at Amy's Kitchen, Nature's Gate, Foodstirs, The Hain Celestial Group among others. She specializes in creating retail strategies from the ground up, building plans that secure new distribution, activate at shelf, and drive sustained sell-through. At MOSH, she leads the brand's retail expansion, bringing better-for-you nutrition and brain health to a broader audience. Laura is based in Los Angeles and serves on the Naturally LA board.

Abigail Coleman is the Co-Founder and COO of Blue Zones Kitchen, a pioneering food company built on two decades of research into the world’s blue zones, regions where people live healthier, longer lives. By translating the dietary wisdom of these extraordinary communities into convenient, delicious bowls, Blue Zones Kitchen has become America’s #1 growing plant-forward ready-to-heat meal brand, bringing longevity-focused nutrition to your freezer.

Kate Cohen is Head of Marketing at Blue Zones Kitchen, a whole food plant-based brand translating two decades of longevity research into delicious, quality, and convenient meals. As America's #1 growing plant-forward ready-to-heat brand, Blue Zones Kitchen brings the dietary wisdom of the world's blue zones to freezer aisles nationwide. Kate brings 15 years of marketing and innovation experience across healthcare, food, and beverage, with a track record of building brands people trust to make better choices. At Blue Zones Kitchen, she leads brand strategy, shopper marketing, and communications.

Sherry Frey brings more than three decades of industry experience to her role as Vice President, Total Wellness at NielsenIQ. With a background in market research, innovation and consulting, she has elevated clients across the fresh, CPG and wellness industries, providing forward-thinking insights, combined with practical strategies. Sherry has been a featured speaker at many national and international industry events and is often sought as a media and analyst resource on topics related to consumer health, wellness and environmental issues.

Angela D. Mazza, DO, ABAARM, FAAMFM, ECNU is a triple board-certified endocrinologist specializing in thyroid health, metabolic medicine, and anti-aging care. She is certified in neck ultrasound and biopsy and is one of the few physicians in Central Florida performing radiofrequency ablation (RFA) for thyroid nodules. Dr. Mazza has served as an investigator on major diabetes clinical trials and has authored publications and international presentations. She is the founder of Metabolic Center for Wellness in Oviedo, Florida, host of the Thyroid Talk podcast, and author of Thyroid Talk: An Integrative Guide to Thyroid Health, dedicated to personalized, integrative endocrine care.

Susan Zaripheh joined Danone as Chief Research and Innovation Officer for North America in August 2024. In this role, she leads the development of a consumer centric and competitively advantaged portfolio of plant-based and dairy products with a central focus on bringing health through food to as many people as possible.  Susan has 25 years of experience at leading CPG companies and a strong track record of translating consumer insights into market-winning products to drive growth. Prior to joining Danone, Susan held various key positions with increasing accountability at Coca-Cola.

Seth Crass is a leader with experience in food science, quality assurance, and product innovation with a focus on driving healthier, sustainable consumer products. As Senior Director of Quality, R&D, and Regulatory at OLIPOP, he blends expertise in food system resilience, ingredient innovation, and regulatory strategy to advance better-for-you beverages that meet evolving consumer demands. Seth brings a unique perspective on clean label formulation, high-value ingredient development, and navigating the complex interplay between health, taste, and sustainability—core topics shaping the future of food innovation. His work focuses on advancing breakthroughs in nutrition, reformulation, and manufacturing that can stack up both economically and environmentally.

After a BSc in Biochemistry (University of Manchester), Bridget studied for an MSc in Human Nutrition (King’s College London). From 2005-06 she worked at the Food Standards Agency, joined the British Nutrition Foundation in 2006 as a Nutrition Scientist. Bridget’s role at the Foundation is now focussed on the Foundation's communication of evidence-based nutrition science to help people eat healthier and more sustainable diets.

Pippa recently joined Tate & Lyle as the EMEA Nutrition Business Partner, where she communicates the nutrition science and benefits of functional ingredients for population health. Her passion is helping people live healthier lives through nutrition education and improving the food they eat. Pippa's love of food led her to study nutrition - she holds an undergraduate degree and PhD from the University of Surrey where she studied the role of vitamin D in paediatric liver disease. After graduating she moved to King's College London as a postdoctoral research associate running human clinical trials (where she famously baked over 1000 muffins for a clinical trial on dietary fats). Previously, Pippa worked at the British Nutrition Foundation, a UK charity focused on shaping the UK's nutrition landscape and headed up nutrition for a contract catering company where she educated school children about the importance of healthy eating This diverse experience, spanning clinical research, industry partnerships, and nutrition education - enables her to translate complex science into practical insights that resonate with everyone from food manufacturers to consumers.

William Callum Johnston Ballantyne is currently working as a Technical Service Director within EMEA at Tate & Lyle Plc. Alongside this role he is also the responsible Manager of the pilot plant facility in the UK (Mold, North Wales). With over twenty years of experience in the food industry in chilled convenience products and ingredients for bakery, convenience foods and dairy applications too.After studying and graduating with a BSc with honors in Food Technology at Manchester Metropolitan University, UK in 2001 he has applied his academic studies in various roles since, having worked alongside major UK retailers and manufacturers while working on both own label and branded products to the UK consumer market. He also continued his commitment to the Food Sciences by verifying his status as a Certified Food Scientist (CFS) from the globally recognized Institute of Food Technology (IFT). More recently to build on this diverse industry expertise and knowledge he is currently studying for his Master’s in human nutrition at the University of Chester to further build on this.

Senior Editor
FoodNavigator-USA

Elizabeth Crawford has more than 10 years of experience as a regulatory and business reporter for trade press. She covers the food and beverage industries, including innovation, start-ups, health, wellness, nutrition, FDA and dietary supplements.

Senior Editor
FoodNavigator

Flora Southey is the editor of FoodNavigator, shaping the title’s editorial direction and reporting on what’s driving change in the food and beverage industry. With over ten years of journalism experience, she brings deep expertise in food tech, health and nutrition, EU regulation and sustainability. Flora holds a Master’s degree from the University of Melbourne.