Pressure is mounting on the F&B industry to reinvent supply chains for improved sustainability, equity, and resilience. Geert Maesmans, vice president of R&D for Health and Nutrition at Cargill Food & Bio, argues that the central hurdle to achieving these demands is bringing new innovations beyond pilot phases to real-world scalability. Speaking at Reuters Transform Food & Agriculture Europe 2025 in Amsterdam, Netherlands (June 3-4), Maesmans tells Food Ingredients First how building “trust, profitability, and end-to-end collaboration” is key to delivering impact at scale.
