FOOD LEADERS FORUM
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.
A look back at the 2018 programme
Conference Day 1 – Sunday 24 June
Opening Remarks by chair
KEYNOTE: 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
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.
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?
Regulations governing general hygeine requirements for food premises and the transport of food
This interactive masterclass will give you a preview of the proposed requirements of Regulation R364. This new regulation makes it compulsory for you as the person in charge to be trained on food hygiene and to ensure your staff are appropriately trained.
Leading food safety training providers will give you a 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.
13:00 – 13:15 Introductions and setting the scene – presented by Food Focus
13:15 – 13:35 Hazards in your kitchen – presented by Meriuex (an introduction to microbiological, chemical, physical and allergen hazards)
13:35 – 13:40 Q&A
13:40 – 13:55 It’s all about the people – presented by Food Focus
13:55 – 14:00 Q&A
14:00 – 14:20 Good kitchen practices presented by Entecom (practices for managing cross contamination and 4C’s
14:20 – 14:25 Q&A
14:25 – 14:45 You be the auditor – why hygiene audits are important – a photo study – presented by Food Consulting Services
14:45 – 14:50 Q&A
14:50 – 15:10 Managing a crisis – presented by LTL
15:10 – 15:30 Q&A and wrapping up
COFFEE WITH THE PROFS’
Panel discussion: Listeria where are we now? Where are the weakest links in the contamination chain?
Food safety is a shared responsibility between government, the food industry and the consumer. So, what responsibility does each of these parties carry? Looking back on the Listeriosis outbreak, it is apparent that there were a number of weaknesses in our ability to handle such an outbreak. What can be done to prevent a further catastrophe of this magnitude? This discussion will look at the preventive measures the food industry should be embracing as we enter the next level of maturity in food safety management system in South Africa – one that include transparency, co-operation and class actions in the following way:
- An introduction to Listeria monocytogenes
- An overview of the outbreak investigation
- The A-Z of your listeria programme. Do you have a listeria prevention strategy?
Moderator: Linda Jackson, Director, Food Focus SA
CONFERENCE DAY 1 CLOSE
Conference Day 2 – Monday 25 June
Opening Remarks by chair
Update: The Agro Processing support scheme (APSS)
Last year the Minister of Trade & Industry launched the R1 billion Agro-Processing Support Programme (APSS). The incentive scheme was conceptualised with the aim of stimulating investment in the Agro-Processing Sector.
This presentation will provide feedback on how the APSS has faired in terms of funding support for the SA Agro-Processing benefication enterprises (including food and beverages) as well as the impact that the incentive scheme has made to the manufacturing industry in general.
Country Spotlights – Stefik SP
Introduction of Polish legumes by P.P.U.H. Stefik to RSA market
DISRUPTIVE FOODSTUFF TRENDS – WHATS NEXT?
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.
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 expert share his views on which flavours will be this year’s favourites.
Bruce Cohen, Editor, Food & Beverage Reporter in conversation with Marco Monteiro, Mananging director, Firmenich South & East Africa
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.
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.
TRENDS AND RETAILING
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?
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
Opening Remarks by chair
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?
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?
THE FUTURE OF INNOVATIVE PACKAGING
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.
How new traceability solutions will solve food fraud
Food contamination cost the food industry USD55 billion last year. A third of food produced is wasted due to insufficient safety or delays in supply chain. Alongside here are increasingly discoveries of ‘fake food’: the packaging is familiar, the content are something else. Consumers today need reassurance that the key is traceability utilizing the latest technology. For example, the term blockchain is most popularly associated with cryptocurrencies. Quite simply it is a tamper proof, digital record. And it works, and it 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 part of a traceability revolution. You will be able to trace what you eat to when it was produced and where. This session will show you how blockchain and other new developments will revolutionize the food and beverage industry.
13:30 – 14:00
Uncovering critical areas in HALAAL FOOD
CONFERENCE DAY 3 CLOSE
WHERE AND WHEN
GALLAGHER CONVENTION CENTRE
19 Richard Drive, Midrand,
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.
Security monitored parking is available in an open air opposite the venue as well as behind Hall 5.
The cost per day is R20.
Sunday 21 JUNE 2020
Monday 22 JUNE 2020
Tuesday 23 JUNE 2020
10:00 – 17:00
10:00 – 17:00
10:00 – 16:00