Former VP of Mars Wrigley R&D joins Supply Change Capital as a Senior Advisor and Venture Partner
We are pleased to share that Neil Willcocks is joining Supply Change Capital as a Senior Advisor and Venture Partner. His extensive background in food science and technology includes a notable career at Mars, where he rose to Global VP of R&D for Mars Wrigley. Neil is passionate about food innovation and sustainability, having witnessed major industry changes such as the globalization of agricultural commodities, the rise of modern food retailing, and advancements in genetic editing technology. He is excited about supporting early-stage food tech startups and driving positive change in the food system with Supply Change Capital. His ultimate hope is to see technological advancements create a more sustainable, equitable, and efficient food system.
Neil has been hard at work on Supply Change Capital deal diligence and portfolio company support since 2022. In a recent interview, Neil shared some of his personal background, his ‘why’, and lessons learned over his career with us.
Supply Change: Neil, can you please share your personal journey into the food industry?
Neil: Like so many people, my interest in food began as a child by “helping” my mum cook in the kitchen. Her patience and encouragement led me to try and make new foods for myself, and I began a life-long passion and career in food science and technology. I am also an unashamed chocoholic. This passion was greatly indulged by spending a year living in Switzerland and then completely unleashed by working at Mars!
There, I was lucky to have an amazing work experience and career. At Mars there was a deep belief and commitment to developing the talent and capability of the people working within the business. This meant that I started work as a food technologist supporting a couple of manufacturing lines in one of the two Mars factories in Slough, UK, and had the opportunity to learn and grow with the business and to take on a diverse set of roles. Ultimately, I held the position of the Global VP of R&D for Mars Wrigley and was part of the global executive leadership team of the business.
Within Mars R&D, there was always a strong emphasis on technical excellence, innovation, and challenging the status quo. This was an ideal environment for the creative and the curious and provided me with an amazing platform to research, experiment, and invent. So much in life is about luck, and I consider myself to be incredibly lucky with the work experience I had at Mars.
SCC: During your corporate career, what changed the most in the industry?
N: During my over 30 years in the corporate world, I’ve seen two major changes: first, the globalization of agricultural ingredients and food products, and second, the growth of modern food retailing worldwide. These changes have led to a significant exchange of cuisines and food options across different regions, making many dishes globally popular.
This trend has also coincided with mass urbanization, providing people with high-quality fresh and frozen fruits and vegetables, as well as convenient ready-to-eat meals. Globally, we've experienced numerous fads and trends, making it challenging to distinguish between the two until after the fact.
SCC: Tell us more!
Neil: One notable advancement is genetic editing technology, which allows for the modification of crop genomes. This breakthrough has sparked both excitement and concern. However, it represents a continuation of hybridization and crop domestication practices that have been evolving for thousands of years, and it is essential for addressing global food supply challenges. As the population grows and human activities impact the planet, consumer awareness of sustainability has reached new heights. While not all consumers are willing to pay more for sustainable products, many expect food manufacturers and retailers to take responsibility and find solutions. Recently, consumers have shown a greater interest in the "simple authenticity" of food products, wanting to know their origins and ingredients. This desire is particularly strong in regions where there is distrust in the food supply, as people seek assurance about what they and their families consume. This trend also aligns with rising concerns about highly processed foods and related health impacts.
Lastly, the premises of vegan and vegetarian diets are increasingly influencing the diets of the majority; awareness and understanding about the impact of meat or poultry production on the planet or animal welfare, as well as personal health concerns, means that we should expect the shift to alternative and plant-based proteins to be slow, but sustained for many decades.
SCC: What has been the biggest surprise as you have worked with more start-ups over the last five years?
N: My biggest surprise has been this juxtaposition: unprecedented innovation occurring against the backdrop of a challenging financial landscape.
On the one hand, the sheer pace and breadth of innovation have been nothing short of breathtaking. We're seeing solutions to problems we didn't even know we had just a few years ago! This rapid innovation cycle isn't just about new gadgets; it's about reimagining entire systems and challenging long-held assumptions about how things should work. But here's where it gets interesting - and challenging. While innovation is accelerating at breakneck speed, we've hit a significant speed bump in the form of a difficult funding climate over the past two years. The ideas and potential are there, but the resources to bring them to life have become increasingly scarce. This funding crunch has created a fascinating dynamic.
We're seeing incredibly innovative companies struggling to secure the capital they need to scale, forcing them to become even more creative - not just in their products but in their business models and funding strategies. It's survival of the fittest in its purest form. We're truly living in interesting times!
SCC: You’ve retired, but these moonshot food tech founders keep pulling you back in. What is so exciting about working with early-stage companies?
N: The excitement of working with early-stage companies in food tech lies in their potential to revolutionize the industry and create meaningful impact. These startups often tackle some of the most pressing challenges in our food system, from sustainability to nutrition. Their fresh perspectives and willingness to take risks can lead to breakthrough technologies and novel solutions that established companies might overlook.
The fast-paced, dynamic environment of startups aligns well with my passion for innovation, and it's invigorating to support teams that push the boundaries of what's possible in food technology.
SCC: Why did you say yes to joining Supply Change Capital as a Senior Advisor and Venture Partner?
N: I'm excited to join Supply Change Capital as a Senior Advisor and Venture Partner because it aligns perfectly with my expertise and passion for food science, technology, and innovation.
I have worked closely with Noramay and Shayna for a couple of years and have great respect and admiration for who they are and what they are doing. Their focus on investing in the future of food and supporting innovative startups resonates with my experience and interests. Moreover, the fund's emphasis on sustainability and creating positive change in the food system aligns with my own values and the direction that I would like to see the industry take.
Joining Supply Change Capital helps me to support and guide the next generation of food entrepreneurs. It's a chance to continue driving innovation in an industry I'm passionate about while contributing to positive changes in our food system.
SCC: What is your biggest hope for the future of food?
N: My biggest hope for the future of food is that solutions are developed and deployed to address the major challenges facing our global food system. Having spent most of my life involved in R&D strategy and food technology, I'm excited about the potential for new technologies and approaches to revolutionize how we produce, distribute, and consume food.
With a dramatically growing human population and the prospect of significant climate change, we must envision a future where we can sustainably feed a growing global population while minimizing environmental impact. We need to reverse the historical norm of ecological destruction in the name of increased food production.
This will involve advancements in areas like alternative proteins, precision agriculture, food waste reduction, and novel processing techniques. By harnessing the power of science and technology, we can create more nutritious, accessible, and environmentally friendly food options. Ultimately, I hope to see a food system that is not only more efficient and sustainable but also more equitable, ensuring that nutritious food is available to all.