Conference Day 1
MONDAY 24 JUNE 2019
*Please note, this agenda is not final and subject to change at any given time.
New format for JHB 2019!
As our hospitality, food and trade development trade shows are co-located we are pleased to introduce our new format for this year which includes two joint plenary discussions focused on investment in Africa and the 4thindustrial revolution taking place on 24th of June 2019 from 10:15 to 11:20. Please note that the focused conference streams will start at 11:50.
Joint Plenary Keynote Address: Investment in Africa
Joint Plenary Panel Discussion: Investment and business leadership tapping into the 4th industrial revolution
All industries are all experiencing rapid change, disrupted by advancing technologies and shifting consumer expectations. To adapt to constant change, businesses are looking at adopting an ‘agility first’ strategy to future proof their business, but what does this mean? This session explores how business leaders are navigating a rapidly changing technological and political landscape?
Gavin Beckett, Intelligent Automation Solution Architect, DigiBlu
Head of Business Enablement
Head of Organisational Innovation & Senior Lecturer
Graduate School of Business – University of Cape Town
Intelligent Automation Solution Architect
Executive Head: Digital Process & Re-engineering
VIP TOUR OF THE EXHIBITION FLOOR AND REFRESHMENTS
Keynote: What is the future of food innovation?
In the next decade we will have another billion people to feed. It has been recommended that we double food production by 2050, but a rapidly growing urban population and shrinking availability of agriculture could leave us struggling to meet demand. This session takes a look at the latest trends and menu’s debunking normal food production, the future of food and the changing expectations of consumers. How can 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.
How is disruptive distribution changing the ‘rules of engagement’ in delivering nutritious food?
The F&B industry is currently undergoing shifts with manufacturers being forced to accelerate their time to market, consumers are re-testing traditional business models, changing product preferences, demanding higher quality artisanal and sustainable foodstuffs, altering purchasing channels and disrupting business models leveraging technology. Where does it go from here?
This session looks at the future of dark kitchens and where we need to see new thinking and innovation?
Transforming from a start-up to scale-up
Join Lara Mare van Niekerk as she shares her views, successes and failures from hindsight to insight how scale up to the next level, lessons learned and best routes to market.
Investor insight – Disrupt or be disrupted
With an influx of startups entering the food innovation space driven by taste, nutrition and affordable prices, how is the market developing and what factors are influencing investment and funding models? What new opportunities exist to change the way you get funded? Join Trishanta as she shares her views on the barriers to growth and what level of scalability can be expected?
How is innovation improving performance, flavor and texture – What new products will you see on the shelves?
With the spotlight on consumer’s appetite to reconnect with flavours, authenticity and what we put on our plates, there’s a new focus on what’s in demand and what’s on offer? Taste, nutrition, whole foods and fresh snacks are some of the trends shaping 2019.
Consumers are no longer compromising on taste for health, products must meet high nutritional and sensory expectations and flavors expected to draw inspiration from culture and culinary traditions around the world. Research indicates that consumers want to take health to the next level, with no sugar on the way back, but how are food brands diversifying their product portfolios and what functional ingredients and technologies are in demand? Join us and hear what new product formulations are emerging and how innovation is paving the way forward?
Workshop: Food safety culture – The missing link
Nothing as constant as change they say… This is very true for food safety legal requirements and standards. In this workshop, we will review all the major legislation and food safety related standards in use in South Africa and “track” the changes. From the USA to Uitenhage, let’s make sure we are on top of what’s happened, what’s happening and what’s about to happen in the next 12 -24 months.
Networking drinks reception
Conference Day 2
TUESDAY 25 JUNE 2019
Food waste – How is innovation creating smart pantries?
According to the WWF a third of food produced is wasted, that adds up to 10 million tons of lost food each year and consumers are being labelled as one of the worst offenders. As sustainability becomes mainstream a host of new technologies are emerging to help counteract food waste at the consumer level.
This session will show you how technology developments will revolutionize the food and beverage industry.
Dr. Hema Kesa, Director, Food Evolution Research Laboratory & Senior Lecturer, School of Tourism & Hospitality, University of Johannesburg
Head of Professional Services
Agricultural Produce Agents Council (APAC)
Senior Lecturer: Hospitality Management & Director: Food Evolution Research Laboratory (FERL)
University of Johannesburg
Food Safety Initiative Executive
The Consumer Good Council of SA (CGCSA)
South African Department of Trade and Industry (the dti)
Lecturer: Department of Consumer & Food Sciences
University of Pretoria
Meeting consumer demand for alternative proteins – what does a ‘100% plant’ based future hold?
It has been reported that over 28% of consumers have reduced or limited their meat consumption during 2018 driven by health and ethical concerns. According to Nestlé, the plant based food market is expected to reach USD 5.2 billion by 2020 but how can we create a sustainable supply chain to meet demand.
This session looks at what out there already, what challenges need to be addressed and are non-traditional sources gaining traction?
Chief Operating Officer
R&D Executive – Flavours South & East Africa
Chief Executive Officer
Chief Operations Officer
Infinite Foods & Crossover Quality Meats
Proveg South Africa
Food as medicine – The power of diet in disease prevention
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 and consumers are being labelled, aside from retailers they produce the 2nd least in term of volume offenders. As sustainability becomes mainstream a host of new technologies are emerging to help counteract food waste at the consumer level. This session will show you how technology developments will revolutionize the food and beverage industry.
The future of packaging
As CPG moves into 2019 innovation and practicality work well together to create packaging that is appealing, functional, flexible, transparent and sustainable, but what does this mean for food innovation? Shoppers are exploring new packaging alternatives from edible fruit straws to familiar packaging options like glass and transparent containers. It has been reported that 66% of consumers are willing to spend more on a product if it reflect the brand’s environmental commitment whether it comes from sustainability, reuse, recycling or innovative materials.
This session will look at the future: how bio-degradable flexible packaging is no longer an option but an essential element to attract and retain customers.
Insights into emerging consumer trends – The retailer of the future
The continent’s population is expected to reach two billion by 2050, accounting for 24% of the world’s population. McKinsey’s recent ‘Consumer Sector in 2030’ report anticipates middle class spending globally will almost treble by 2030 and that a large portion of disposable income is currently being spent on primary and secondary f&b products, but what driving s 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 chains.
This session will discuss what patterns retailers are noticing as shopper habits and channel choices change and how these trends will re-shape retail in 2020?
Halaal business dynamics
Closing remarks and end of conference
*Please note, this agenda is not final and subject to change at any given time.