Donovan Will is the Director of ProVeg South Africa, the South African chapter of ProVeg International; a leading international food awareness organisation working to promote plant-based food options across four continents. Before moving to ProVeg to found their South African chapter, he was the brand manager at The Fry Family Food Co. (Fry’s), South Africa’s leading manufacturer of plant-based meat replacements, with distribution to over 30 countries. Will is a passionate advocate for a more conscious lifestyle, and believes in highlighting the health, environmental, economic and ethical benefits of eating a more plant-based diet and moving towards following a vegan lifestyle. Prior becoming involved in the plant-based food arena Donovan held various financial management, accounting, audit and advisory roles. He had a Bachelor of Business Science with Honours in Finance from UCT, and Honours in Accounting from UNISA.

Gabrielle Jackson is a registered dietitian with a B.Sc. Dietetics from Stellenbosch University. She loves to define the difference between information which is correct and factual, and bad information – and thereafter, lead people in the best direction. Jackson heads up the regulatory and nutrition division at FACTS, where she consults on nutrition, health and food labelling projects, in addition, she consults in a private practice in Johannesburg. This diversity in experience gives her a good perspective on how the food industry is perceived by the general public, as well as how food labelling and food allergies affect individuals.

Dr Tulbek is the Director of Research and Development at AGT Food and Ingredients Inc. in Saskatoon, Canada with over 15 years of experience in cereal, pulse and oilseed processing and utilization technologies. He is currently leading research, development, technology, technical services and regulatory affairs functions of the AGT Foods Ingredient Division. He concluded his B.Sc. in Agricultural Engineering with the emphasis of Food Science and Technology at Ankara University, his M.Sc. in Food Engineering at Istanbul Technical University in Turkey and his Ph.D. in Cereal Science at North Dakota State University, Fargo, ND. Dr Tulbek has authored five book chapters, several journal articles and proceedings. He is a member of American Association of Cereal Chemists International, American Oil Chemists’ Society, Institute of Food Technologists, Saskatchewan Institute of Agrologists and American Association of Feed Control Officials.