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EDUCATION & CONTENT

REDEFINING

the food & beverage value chain

A place at the table creating affordable and accessible food in Africa

 

Our series of seminars brought a dynamic mix of learning, development and in-depth industry debate from a range of leading thought leaders across the retail ready food and beverage sector.

Attendees got the latest trends and key issues impacting the sector, discovered the latest innovation, creativity and knowledge to drive the food and beverage community forward.

Theatre Sponsor

Dawood

key themes

discussed this year included: 

  • How can technology drive recovery – building supply chain resilience
  • Reimagining retail trends – how, what, where and why consumers eat and drink
  • How are brands adapting and aligning with demand?
  • Reinventing the F&B experience – where are menu’s heading in 2022?
  • Township economy – tapping into the disrupted food channel
  • Circular design – steps to solving our food waste challenge
  • Transforming the future of food – achieving sustainable food systems

EVENT

AT A GLANCE

SUN – 19 JUNE 2022

Feature
Audience

EXPO

ALL

INDOOR

OFFICIAL OPENING OF EXPO

FOYER BETWEEN HALLS 2 & 3

AFRICA’S BIG 7
WORKSHOP CONTENT

ALL

WORKSHOP THEATRE EXPO FLOOR

NATIONAL BURGERS CHALLENGE

EXPO FLOOR

SA BAKERS COMPETITON

EXPO FLOOR

CO-LOCATED EVENTS

MON – 20 JUNE 2022

Feature
Audience

EXPO

ALL

INDOOR

AFRICA’S BIG 7
WORKSHOP CONTENT

ALL

WORKSHOP THEATRE EXPO FLOOR

NATIONAL BURGERS CHALLENGE

EXPO FLOOR

SA BAKERS COMPETITON

EXPO FLOOR

CO-LOCATED EVENTS

TUES – 21 JUNE 2022

Feature
Audience

EXPO

ALL

INDOOR

AFRICA’S BIG 7
WORKSHOP CONTENT

ALL

WORKSHOP THEATRE EXPO FLOOR

NATIONAL BURGERS CHALLENGE

EXPO FLOOR

SA BAKERS COMPETITON

EXPO FLOOR

CO-LOCATED EVENTS

2022 workshop

AGENDA

Day 1: Sunday, 19 June 2022

10:00 – 10:30

Registration and networking

10:30 – 11:00

Official opening of exhibition

11:00 – 12:00

Dialogue: Better for people, planet, and business – What does a nourishing, sustainable, resilient and efficient food system look like for Africa?

By 2050, an increase of more than 50% of the currently produced food will be required to feed an estimated world population of 10 billion, with 90% of the population growth, taking place in Africa. Any further disruption will deepen food vulnerability and inequality. Therefore, we are seeking strategies to integrate dietary change into food system transformation supporting better nutrition, leverage technologies and find solutions for sustainable, inclusive food systems. They say to ‘survive and thrive’ producers must leverage modern farming techniques, factories must transform the way they plan and supply chains must undergo a complete overhaul, but what does this mean for your business? Join this fireside chat and explore how to navigate the future, how COVID has shifted innovation and nutrition security and what transformative scenarios have been highlighted and show signs of becoming the new normal towards the future of sustainable food systems.

  • What actions are in place within the food industry to contribute to the SDGs and reach net-zero?
  • What is the role of consumers in driving transformation?
  • What are the current emissions estimates of the food sector? What technologies are showing to be the most effective in shifting towards carbon neutrality?
  • What collaborations are enabling us to create system change?

Panelists:

Nicola Coundourakis, Co-Founder and Chief Strategy Officer, Food Equity, Equality & Diversity (FEED)

Naude Malan, Senior Lecturer, University of Johannesburg

Miles Kubheka, Food Entrepreneur

12:00 – 13:00

Fireside chat: Functional ingredients – driving innovation towards more nutritional foods

Manufacturers are increasingly focused on quality ingredients to improve taste and increase quality ensuring their USP’s are enhanced. With consumers constantly shifting tastes and behaviours and demands for products made with transparency and purpose, we can expect to see brands using technology to meet these new requirements. Join an engaging panel discussion and uncover how shifting trends will impact what local ingredients are driving new creations.

  • What is the rationale for choosing an ingredient? What are the biggest drivers when creating a narrative around ingredient decisions?
  • What are the biggest hurdles to ensuring accessibility?
  • What technology platforms and toolboxes are being leveraged to discover and product new functional ingredients?

Moderator:

Adri Venter, Business Development Manager, Danlink Ingredients

In conversation with

Chipita Mzungu, R&D Manager, SIQALO Food

Martin Dovey, Business Development Director, Kerry Ingredients

13:00 – 14:00

Key post COVID growth trends to innovating brought to you by Innovatr

In today’s hyper-competitive product space being able to show true innovation is often the differentiator between success and failure. Modern techniques exist to allow companies, intrapreneurs and entrepreneurs at all stages of their journey to learn the way to innovate with purpose, identify the market gap and iterate a product to launch within 3 months. Taught by industry professionals at the height of their powers, come and experience a taste of the offerings of Innovatr and bring your product ideas to life!

 

Speaker:
Richard Lawrence, Director, Innovatr, South Africa

14:00 – 15:00

Panel discussion: The global Halal economy – Trade insights, opportunities and the impact of COVID

According to Pew Research Centre, the global Muslim population is anticipated to reach 2.76 billion by 2050, accounting for 29.7% of the worldwide population. The global halal economy is said to be worth US3.6 trillion by 2025. Join this discussion and gain strategic insights and opportunities that exist in Muslim markets, including the impact of COVID on trade – how to navigate new markets post the pandemic and has arduous market access changed our perceptions and forced us to trade more domestically?

  • What is your view of the halal economy in Indonesia/Malaysia/South Africa – give me some of the highs and the lows and which industries are most pertinent in the performance of this sector.
  • There are general barriers to entry and then there are those that govern the movement of products and services. From your experience, how do we circumvent this?
    We speak about a greater footprint into more dominant halal markets in Africa. South Africa has always been regarded as the gateway. That gateway may not be open forever. How do we maximise now on the opportunities that are available to ensure that for countries like Indonesia, Malaysia, South Africa we cement a more sustainable presence in these that facilitates a vibrant halal trade balance?
  • With the restrictions on travel and trade, access to raw materials etc. during COVID 19, do you feel that producers and manufacturers have had to look internally and focus on the domestic market to ensure stability and growth. How do you think that this has impacted access to new markets from a psychological perspective?


Moderator:

Zaida Enver, Chief Executive Officer, Pure Grit


Panelists:

Ebrahim Patel, Chief Executive Officer, Magellen Management
Jardine Omar, Deputy Director – Advanced Manufacturing, Department of Trade and Industry

Mohd Hairi Zainul Abidin, Trade Commissioner, MATRADE

Day 2: Monday, 20 June 2022

10:30 – 11:00

Registration and networking

11:00 – 12:00

Fireside chat: Evolving consumer trends – How are brands aligning with changing consumer patterns

In the face of the pandemic, consumers have begun demanding greater diversity, transparency, health, safety, convenience, and accessibility in our food supply. This new realism is changing the relationship between retailers, brands and consumers while accelerating innovation and the adoption of technology across every part of the value chain, but what does this mean to be more resilient? People are looking for foods that align with their political, social and ethical values and if not able to find them are taking action to fill the gap and co-creating products that meet their needs. Join this session and uncover how shifting trends will impact new creations and how brands are rethinking their strategies to include new ingredients and flavours.

 

Moderator:

Adri Venter, Business Development Manager, Danlink Ingredients

 

Panelists:

Shereen Tromp, Senior Consultant, Euromonitor

Chef Linah Maruping, Executive Chef, Unilever Food Solutions

Richard Lawrence, Group Innovation Director, Tiger Brands

Lexi Monzeglio , Co-Founder, Lexis Eatery

12:00 – 13:00

Presentation: The disrupted meal journey – Tapping into the informal retail channels and what you need to know?

The informal retail trade fireside chat will shine the spotlight on today’s informal retail sector and discuss strategies on how to tap into the thriving informal value chain. We continue to see initiatives aimed at stimulating entrepreneurship and tapping into low-economic consumer markets gain momentum, but how can we better integrate informal vendors into a sustainable food ecosystem and what does the post-COVID pandemic mean for food inaccessibility and convivence? This discussion will highlight lessons learned, future plans and digitising your route to market journey – scenarios on how to tap into the informal retail market – route to market, pricing models, messaging and new product categories. 

 

Speaker:

Lerato Ramollo, Commercial Director, Yebo Fresh

13:00 – 14:00

Innovation and distribution – Tapping into consumer tastes

The pandemic has expanded how and where we shop to meet demand with shifting consumers buying patterns turning to frozen dishes, the question is how can we facilitate food accessibility. Join this session and hear from Chef LeTania and gain insights into innovative food trends, the highs and lows of surviving COVID, meeting demand and staying in business.

Speaker:

Chef LaTania, Founder, Chef LaTania

14:00 – 15:00

The impact of technology and 4IR and how does this influence and benefit the growing halal industry

There is a steady increase in technology that will fundamentally influence the way we live, work and interact with each other, conduct business and our engagement with the environment. The digitisation of halal processes and supply chains including access to big data analytics has the potential to address various industry challenges. How can smarter processes and access to data drive the success through traceability and consistency which are imperatives.


Speaker:
Nazreen Ebrahim, Founder & CEO, Naz Consulting

Day 3: Tuesday, 21 June 2022

10:30 – 11:00

Registration and networking

11:00 – 12:00

Workshop: What do retailers want?

Retail is renowned for being fast paced and highly competitive. If anything, the pandemic has intensified this with evolving shopping habits and consumer needs, and the growing adoption of digital shopping platforms. Rapid change and volatility will continue to define the retail landscape into 2022 and beyond. So, what are retailers looking for from new suppliers, how is the best way to approach them and is retail even the best option for you and your products? Come hear from a panel of retailers as they unpack how best to approach the retailer of your dreams and find out the insider tips into what they are looking for.

  • What supplier support and development do retailers have available
  • What key considerations should be considered when dealing with retailers, distributors, and wholesalers – minimum orders, turn-around time, payment terms, insurance, exchanges and returns
  • What does it take to win shelf space?
  • Alternative to retail, maybe retail is not everyone? What are other opportunities
  • Overcoming the barriers to working with local suppliers – pricing, transparency, flexibility, quality
  • Investment

Speaker:

Kiba Bam, Managing Director, Kiba Bam Consulting

12:00 – 13:00

The plant based industry trends and opportunities for business

  • The latest developments in the plant based food sector
  • Why the plant based food sector is profitable, and not just a trend
  • Why the plant based sector is important
  • How going plant based can reduce businesses carbon footprint

Speaker:

Kate Howell, Consultant, ProVeg South Africa

13:00 – 14:00

Keynote address: Halal certification – A pre-requisite to global market entry

Join the global leading expert and gain insights into accessing growing international Halal markets through certification and collaboration.

 

Speaker:

Moulana Navlakhi, Director, SANHA Halal Authority

14:00 – 15:00

Township economy start-up pitches

Theatre Sponsor

Dawood