FOOD LEADERS FORUM

WHY ATTEND

The Food Leaders Forum is a series of spontaneous and forthright panel discussions on the key strategic opportunities and challenges shaping the F&B industry at this time of accelerated expansion and change.

Industry experts will tackle key challenges, issues, regulation and opportunities and you the audience can get involved and ask questions.

With such important topics to be discussed and high profile industry leaders taking part we recommend you book your seat early.

Rates

CONFERENCE PIC

Conference Day 1 – Sunday 24 June

TIMES
TOPICS

11:00

Panel Discussion: Woman leaders in foodservice

Starbucks recently announced their plans to invest in 250 000 women by 2025. The past few years have seen a rise in the number of women owned businesses in Africa. Be it in food manufacturing, wine making or gin distilling, women entrepreneurs are redefining the rules of engagement. This session explores the already inspirational women in foodservice that are paving the way for others and discusses their views on the challenges of modern leadership and how they would like to see the future strategy develop.

THE FUTURE OF FOOD IN A CHANGING WORLD

11:45

Prepare to save water and you will save your business

Cape Town has offered a stark warning this year about water security. From restaurants, cafés to farmers and manufacturers, in future you will have to manage with less. This session looks at what you must do now to prepare. Discover how top chefs, restaurateurs and manufacturers are already planning for the future.

12:30

Climate change and food security: can we survive and thrive?

From ensuring consumer choice into the middle of the century to meeting the needs of the malnourished, Africa faces a series of challenges made worse by shifting weather patterns. What will farming look like in 20 years? How are manufacturers and producers protecting themselves from the change, and what is being done now to boost production?

FOOD SAFETY: WHERE ARE WE HEADED?

13:15

R364 Masterclass:
Regulations governing general hygeine requirements for food premises and the transport of food

This interactive master class will give you a preview of the proposed requirements of Regulation R364This new regulation makes it compulsory for you as the person on charge to be trained on food hygiene and to ensure your staff are appropriately trained.

Leading food safety training providers will give you an comprehensive introduction of food hygiene and address how to manage personal hygiene, cleaning and sanitation programmes, hygienic food handling, temperature control and the new records you will have to implement.

15:15

Panel discussion: Listeria where are we now? Where are the weakest links in the contamination chain?

At least 160 people were killed by South Africa’s listeria outbreak earlier this year, the world’s worst single outbreak. Who was responsible: the government or the producer? How has South Africa responded so far?  And how do we ensure it’s never repeated? This presentation will look at the preventive measures the food industry must embrace to eradicate the weaknesses in the country’s inspection and safety legislation.  

Panelists:

16:00

How blockchain will solve food fraud

Food contamination cost the food industry USD $55 billion last year. A third of food produced is wasted due to insufficient safety or delays in supply chain. Alongside here are increasing discoveries of ‘fake food’: the packaging is familiar, the contents are something else. Consumers today need reassurance and the key is traceability utilising the latest technology. The term blockchain is most popularly association with cryptocurrencies. Quite simply it is a tamper proof, digital record. And it works, and it will change the future: from the way we buy and sell a piece of land to the way we vote in elections. But for food safety it is a revolution. You will be able to trace what you eat to when it was produced and where. This session will show you how the blockchain will revolutionise the food and beverage industry.

Speaker:

CONFERENCE DAY 1 CLOSE

Conference Day 2 – Monday 25 June

TIMES
TOPICS

DISRUPTIVE FOODSTUFF TRENDS – WHATS NEXT?

11:00

Top food and drink trends changing the way you do business

An insight into the latest menus, the future of food and the changing expectations of consumers. How can restaurants, chefs and brands forecast changing appetites? Is the future healthy and sustainable? This session takes a look at food and drink trends right now – and looks to discover what’s next.

11:45

Panel discussion: Flavours evolving in new frontiers

With our country now more culturally diverse that ever before, global flavours have never been more important, but which ones should you be focusing on? Consumers have become more discerned in their preferences, opting for more complexity and exotic flavours driving new developments and advancements. But how does this impact the food and beverage market? Hear leading experts share their views on which flavours will be this year’s favourites.

Panelists:

12:30

Panel Discussion: Unlocking growth – What new products will we see on the shelves?

This year manufacturers will use terms like natural and functional to launch new products. Research indicates that consumers across Africa want to focus on developing healthier and nutritious food. Reports have mentioned that harnessing the power of smart ingredients is the way forward with up to 50% of consumers saying they would spend more for a similar but healthier product.

Join us to hear what new product formulations are emerging and how innovation is driving these developments forward.

Panelists:

13:15

Demystifying ‘Generation Z’ mix in food and beverage consumption

The food industry is watching Generation Z (people born after 2000), the youngsters reaping the legacy of their parents and grandparents: climate change, lifeless oceans and barren former farmland. They are tomorrow’s consumers. They are more likely to be vegan, eat fresh, home cooked meals and think that cooking is cool. For them ethnic foods are the ‘new’ norm, they don’t trust brands and they demand transparency. So how can you win their business? 

14:00

Protein alternatives

There isn’t enough land on the planet to satisfy worldwide animal protein consumption. Billions of people have never eaten a steak meal – and never will. Supplying protein to an increasingly populated planet is the biggest challenge of the 21st Century.  Test tube meats, insect farming and fermented algaes offer quality proteins.. This session looks at what’s out there already, what there will be and importantly, how can consumers be convinced.

Speaker:

TRENDS AND RETAILING

14:45

Panel discussion: Food on the move, what does it mean for your business?

Uber gave a shot in the arm to the worldwide growth of home delivery fast-food, but now quality restaurants are joining in. Across Europe supermarkets home deliver from online orders. The business model of restaurants and supermarkets have been transformed in a decade. Where does it go from here? This session looks at the future of home delivered food. Will it still be a motorcycle courier or will your peperoni pizza arrive fresh from the oven by drone?

Panelists:

15:30

The rise of private labels

Despite tough trading conditions off the back of low economic growth and curbed consumer confidence there is still room for growth in South Africa’s R43-Billion private label retail category.

This session offers insights into the latest trends and factors influencing the growth of new brands and discusses how you can benefit.

CONFERENCE DAY 2 CLOSE

Conference Day 3 – Tuesday 26 June

TIMES
TOPICS

LEGISLATIVE UPDATE

11:00

Salt reduction – Mainstreaming the role of reformulation

Salt is the producers’ favourite ingredient. It makes almost everything taste better. But its negative health effects mean governments across the world are stepping in to cut salt in foods. How are manufacturers responding to ensure taste and shelf life? How can you reduce salt but keep the consumer happy?

11:45

Panel discussion: Proposed food labelling regulations: Implications for monitoring, evaluation and food composition

Research says consumers increasingly want to know what they’re eating. Manufactures offering clear, accessible information on their products will earn consumer trust. The food and drink industry has begun its clean label journey, enabling easy online access to product information, using simpler ingredients and prioritising health and sustainability. This presentation will give the latest update to the proposed labelling regulations and how this needs to communicated.

  • How do you deal with compliance in your organisation?
  • What is the structure?
  • What are the consequences of non-compliance?
  • What are the cost of inspectors?

Panelists:

THE FUTURE OF INNOVATIVE PACKAGING 

12:30

Panel Discussion: The future of packaging

How is creativity in packaging building a more sustainable society to reduce food waste? How can we ensure that packaging is safe and doesn’t react with the foodstuff?

This session will look the future: how bio-degradable flexible packaging is no longer an option but an essential element to attract and retain customers. And how the next-gen packaging can be used to address the safety challenges especially in ‘ready to eat’ foods.

Panelists:

EXPORTING PRODUCTS FOR GROWING CONSUMER MARKETS

13:15

The secrets of export success for the smaller business

One of the biggest trading hurdles for small-medium enterprises is getting your products to new growing markets. This session helps you meet the challenge of distribution and marketing.

PROCESSING

14:00

Enhancing productivity through innovative food processing and plant technology

The use of automation and robotics is transferring food processing plants across the continent. This session will explore some of the latest developments in processing technology and innovation from the industry’s major players. From saving energy to speeding up process times. Discover how you can integrate innovative technologies and new practices.  

THE FUTURE OF CONNECTED KITCHENS

14:45

Creating a smarter ‘farm to fork’ – Latest innovations for smart manufacturing

Most of the smart factory discussions are centered around discrete manufacturing, but now modern smart technologies can improve efficiencies, market share and influence new product opportunities. But what role does smart technology play in streamlining the entire supply chain driving data reliability and efficiency?

CONFERENCE DAY 3 CLOSE

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WHERE AND WHEN

Exhibition Venue

GALLAGHER CONVENTION CENTRE

19 Richard Drive, Midrand,
Johannesburg, 1685

Gallagher Convention Centre is one of Africa’s largest conference and exhibition venues. Located in Midrand, between Pretoria and Johannesburg, Gallagher is conveniently positioned in the business hub of Gauteng and is the ideal location.

PARKING

Security monitored parking is available in an open air opposite the venue as well as behind Hall 5.
The cost per day is R20.

DATES

Sunday 24 JUNE 2018
Monday 25 JUNE 2018
Tuesday 26 JUNE 2018

10:00 – 17:00
10:00 – 17:00
10:00 – 16:00

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