Sebastian Emig brings over two decades of advocacy and public affairs experience in Brussels to his role as Director General of the European Snacks Association (ESA), a position he has held since 2012.

Joanne has over 25 years’ experience in the food industry and has a wealth of public health, nutrition, and food industry experience. Since 2019 Joanne has developed and driven the Reformulation for Health programme to be a go-to voice in the Scottish food and drink sector, offering free support and guidance to all sectors of the food industry on product reformulation for health. Since the programmes launch, Joanne has worked to raise the profile of reformulation across Scotland’s food industry and has developed a range of support projects to assist food and drink manufacturers to make commonly consumed products healthier. Through collaboration across the whole food system she has successfully driven engagement, raised awareness of reformulation, and created solutions to common reformulation challenges. Joanne works closely with food businesses to develop their reformulation action plan, holistically benchmarking products against UK nutritional targets, working to meet mandatory and voluntary health targets (including upcoming HFSS regulations) and drives collaboration across Scotland’s whole food system via the Reformul8 Partnership. The Reformulation for Health programme is funded by the Scottish Government to support SME food and drink businesses to reformulate commonly consumed products and hosted by Food and Drink Federation.

Resident storyteller at Lumina Intelligence, Blonnie’s mission is to “make data do more”. Skilled in thought-leadership, she channels research into actionable insight that aligns businesses with consumer needs. Blonnie has previously won awards for her innovative approach to insight in the Beer, Wine and Spirits category. Psychologist, painter, and badminton enthusiast. You will most likely find Blonnie drinking natural wine in east London.

Out of frustration with the chemicals and artificial ingredients in her favourite childhood snacks, Kristy set out to revolutionise the snacking space with the first and only gluten-free pretzel nuggets and gluten-free pretzels made from wholegrain sorghum. For the past 12 years, Quinn has also been working to change to our food system through ingredient transparency and sourcing partnerships with farmers working to advance regenerative agriculture. Kristy has been highly acclaimed for her work, having been recognised by Whole Foods Market as a woman food producer ‘Raising the Bar’ and one of Fortune magazine’s Most Promising Women Entrepreneurs.

As Editor of the industry title Bakery&Snacks, Gill brings more than 30 years of publishing expertise to the global bakery and snacks sector. A skilled journalist and content strategist, she covers market trends, regulatory shifts, innovation, and brand strategy with clarity and authority. Gill is frequently called on to moderate panels, judge industry awards, and contribute thought leadership across food and beverage platforms. Her career spans senior editorial roles at titles including SA Jewellery News and SA Food Review, combining deep trade knowledge with storytelling finesse shaped by a parallel career as a professional chef.