48 HOURS

of networking

60 TOP

leading minds

10 IN-DEPTH

discussions

5 STARTUP

pitches

INVESTMENT

briefing

agenda

Conference Day 1

MONDAY 24 JUNE 2019

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

TIMES
TOPICS

10:30

Joint Plenary Keynote Address: Investment in Africa

11:00

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?

Speakers:

11:45

VIP TOUR OF THE EXHIBITION FLOOR AND REFRESHMENTS

12:15

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. To feed a growing population in a shrinking world, we will need a change of policy toward supporting better nutrition and sustainable food production. It’s time to start working together and involve new levels of collaboration and transparency, but what does this mean to the future of food innovation?

This session takes a look at the trends debunking normal food production and how open innovation models can fast track the development of new products.

12:45

How can disruptive distribution models play a role in delivering better 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?

Speakers:

13:30

Meet the startups transforming food

Hear 2 startups present their concepts in a 5 minute snapshot

13:40

Networking Luncheon

14:20

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.

Speakers:

14:40

Investor debate – 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? Hear leading experts share their views on the barriers to growth and what level of scalability can be expected?

Speakers:

15:30

Ingredient innovation: How is innovation enhancing performance, flavor and texture and 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?

Speakers:

16:15

Closing remarks with day one moderators

Join us for a summary of today’s key insights and next steps needed to drive innovation forward.

17:00

Networking drinks reception

Conference Day 2

TUESDAY 25 JUNE 2019
TIMES
TOPICS

10:00

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.

10:45

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?

Speakers:

11:30

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.

Speakers:

12:15

Meet the startups reshaping food

Hear 2 startups present their concept in a 5 minute snapshot

12:25

networking luncheon

13:15

Case Study: 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.

14:00

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?

14:45

Evidence based marketing principles

15:15

Closing remarks and end of conference

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