48 HOURS

of networking

40 TOP

leading minds

6 STARTUP

pitches

INVESTOR

insights

agenda

Conference Day 1

Tuesday 10 September 2019

*Please note, this agenda is not final and subject to change at any given time.

TIMES
TOPICS

08:30

Registration and early morning refreshments

09:00

Welcome remarks from dmg events and chairperson

09:05

KEYNOTE OPENING – WHAT IS THE FUTURE OF FOOD INNOVATION?
SPEAKER:

09:30

Moving from sustainability to regeneration – The future of food systems

It has been reported that to feed a growing global population we will need to double food production by 2050. In South Africa this means producing enough to feed as many as 73 million people, but with this forecast what is the plan to produce 50% more by 2050? With an increase in environmental awareness set to reach new heights the debate of providing food with better nutritional value is set to grow. They say ‘to survive and thrive in future’ 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 Mkhululi as he discusses the opportunities and challenges debunking normal food production and what this means to the future of food innovation re-defining tomorrow’s food systems.

SPEAKER:

09:50

Overview of Agribusiness in the region with regards to investment promotion
SPEAKER:

10:10

Ingredient innovation – Why products succeed or fail?

This year manufacturers will use terms like ‘functional and healthy’ to launch new ingredients driving ‘real food’. With the spotlight on consumer’s appetite to reconnect with flavour, authenticity and what we put on our plates, there’s a new focus on what’s in demand and what’s on offer. Research indicates that changing food composition guidelines and shifting market trends compliment today’s consumers wanting healthier and nutritious products, but what does this mean for your business?

Research indicates that consumers want to take health to the next level, with no sugar and salt still important, but how are food and beverage brands diversifying their product portfolios and what functional ingredients and technologies are in demand?   

Join us and hear from key thought leaders what new ingredients and innovations are emerging and how innovation is paving the way forward.

Moderator:

Mapule Ncanywa, Executive Director, The Beverage Asssociaton of SA (BevSA)

SPEAKERS:

10:55

Open dialogue – What’s missing on the shelves?

11:05

Morning refreshments and networking

11:30

Why an African Food ecosystem matters?
SPEAKER:

11:50

Meet the startups transitioning food

Hear 2 startups present their concept in a 10 minute snapshot

SPEAKERS:

12:10

How are food companies rethinking meat for the flexitarian consumer?

Grocery stores, restaurants, cafes and even fast food chains are hopping on the trend of offering more plant based options, with alternative proteins quickly becoming a staple of modern day diets. Consumers demand for ethical, sustainable and healthy sources of protein has fueled new growth, higher investments and innovation in both the alternative protein and dairy substitutes sectors. This session will look at what innovations are taking place to improve taste, texture and nutrition and what challenges need to be addressed?

Moderator:

Donovan Will, Director, ProVeg

Speakers:

12:55

NETWORKING LUNCHEON

13:40

Future fresh – rethinking food waste

According to the CSIR a third of food produced in South Africa is wasted. That adds up to 10 million tons of lost food each year along our food supply chain.  As sustainability becomes mainstream a host of new technologies are emerging to help counteract food waste from farm to fork. This session will show you how technology developments will revolutionise the food industry.

Moderator:

Nicola Jenkin, Director, Pinpoint Sustainability

Speakers:

14:25

MEET THE STARTUPS TRANSFORMING FOOD

Hear a startup present their concept in a 5 minute snapshot

Speaker:

14:35

Food safety going wrong – preventative actions and the ideal approach for the future

The food safety climate is shifting with a renewed focus on shared responsibility between government, the food industry and the consumer. 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 looks at what preventative 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 includes transparency, co-operation and class actions.

Speaker:

15:20

AFTERNOON REFRESHMENTS AND NETWORKING

15:40

AGRICULTURAL TRANSFORMATION – Implementing and executing smart food platforms
Speaker:

16:00

FOOD BLOCKCHAIN – HYPE OR TRUE PATH TO FOOD TRANSPARENCY?

According to the WWF a bid to improve the traceability of supply chains around the world is top of agenda with a major focus on transparency but how is technology disruption promoting business growth? We have all heard of farm to table, but what about source to table?

Hear Kiara as she discusses what blockchain applications can simplify and transform your supply chain.

Speaker:

16:20

Building a viable packaging ecosystem: How are you gearing up for 2025?

It has been reported that packaging is not only becoming smarter but also more sustainable with a circular economy impacting the world of food packaging. But with only 4% of plastic packaging used globally making its way to recycling plants, 9% recycled and 40% ending in landfill how are you monitoring your environmental footprint from farm to fork?

This session will discuss how the trends of moving towards a circular economy can transform your business to be 100% reusable, recyclable and compostable by 2025.

Moderator:

Rowan Le Roux, Operations Director, Branson Centre of Entrepreneurship South Africa 

Speaker:

17:00

Networking cocktails

Conference Day 2

Wednesday 11 September 2019
TIMES
TOPICS

08:30

registration and early morning refreshments

09:00

Scale up successfully: The highs and lows of scaling a food start-up

Join Paul as he shares his views, successes and failures from hindsight to insight how to scale up to the next level.

Speaker:

09:15

Investor insight: Defining strategies for investing in food tech

New technologies in the food and beverage value chain are increasingly funded by a diverse range of investor base of venture capital, strategic venture arms and impact investors all uniquely motivated to help food and beverage map the market for the next generation of food entrepreneur.

Hear leading experts share their views on the barriers to growth and scaling solutions, what new consumer trends are disrupting the landscape and what level of scalability can be expected?

Moderator:

Chris Ball, Director, Finch Investments

Speakers:

10:00

Meet the start ups – out of the garage brining the inventor’s mindset to the table
Speakers:

10:40

MORNING REFRESHMENTS AND NETWORKING

11:00

The future of snacking – instant, personalised and smart

According to recent reports ‘healthy snacking’ is trending with an emphasis on clean label, protein and vegan launches, has today has become one of the fastest growing food categories for a nation of ‘on-the-go consumers’.

Join us and hear leading experts share their views on the latest trends, changing consumer appetites and how millennial lifestyles are influencing new eating habits.

Moderator:

Kate Aitken, Marketing Strategist, HOLISTICA

SpeakerS:

11:45

Personalised nutrition: A pathway to wellness

Personal nutrition is serious business and has been forecasted to reach $11.5 billion by 2025. Nutrition as we knew it is shifting as more health conscious consumer’s demand more tailored solutions.

Hear Bernard and Alwyn as they discuss what the science tells us, the limitation of data and showcase how you can take personalised nutrition to the next level.

Speakers:

12:00

Creating a performance nutrition environment
Speakers:

12:15

Q&A Session – AI and personalised flavour 

12:30

LUNCH AND NETWORKING

13:15

How are fortified foods driving good digestive health?

Digestive health is set to become a significant trend this year with more food manufacturers and ingredient suppliers continuing to develop new products designed to improve health beyond the yoghurt aisle. Digestive health is forecasted to grow over USD $50 billion by 2020 with the next generation of consumer wanting products and ingredients to function beyond calories and nutrition.

Join us and gain insights into what type of foods and ingredients are key to improving your gut health, can this trend meet consumer demands and why ‘one size does not fit all when it comes to food’?

Speakers:

14:00

Cannabis – The new functional ingredient

2019 belongs to plant-based ingredients, the most interesting being cannabis. Whatever your view point it looks like the use of cannabis as a functional ingredient is here to stay. It has been forecasted that the global market for cannabis infused beverages could reach USD $600 million by 2022 with CBD beverages accounting for USD $260 million with the remainder coming from THC infused beverages and edibles capturing 20% of the market.

With cannabis infused products emerging in the food and beverage market and large investments going into the space, is the cannabis craze here to stay?

This session looks at what’s out there already, what challenges need to be addressed and how will cannabis infused products mainstream as a functional ingredient?

Moderator:

Kim Crowie, Editor, SA Chef

Speakers:

14:45

Double edged demand – the future of retail beyond our aisles.

In this current economic climate, what are the current drivers of change in consumer behavior? Gain insights into challenges and opportunities shaping the changing face of food retail and what it means for brand listings and wider supply chain.

This session will discuss opportunities, what patterns retailers are spotting and shopper habits and channel choices change, how will these trends shape retail in 2030?

Speaker:

15:15

Finding the formula – fostering strategies for the future of food systems

In this current economic climate, what are the current drivers of change in consumer behavior? Gain insights into challenges and opportunities shaping the changing face of food retail and what it means for brand listings and wider supply chain.

This session will discuss opportunities, what patterns retailers are spotting and shopper habits and channel choices change, how will these trends shape retail in 2020?

15:30

Afternoon refreshments and end of conference

*Please note, this agenda is not final and subject to change at any given time.