Conference Day 1
THURSDAY 27 September 2018
Registration and early morning refreshments
Welcoming remarks from dmg events
Investor briefing: Disrupt or be disrupted
The F&B industry is undergoing a shift in food innovation driven by changing trends and consumer expectations wanting more tech, better taste, nutrition and affordable prices.
So, with an influx of startups entering the food innovation space, how is the market developing and what factors are influencing investment and funding models? What new opportunities exist to change the way startups get funded? Hear leading experts share their views on the barriers to growth and what level of scalability can be expected.
- What are investors looking for in partnerships?
- Does traditional investment understand the f&b industry?
- Where is the food sector growing from an investor’s viewpoint?
- What are the metrics of success and what level of risk are they willing to take?
- What return do investors expect and do current returns reflect the volume of capital entering the space?
Food and craft drinks on the move – How are ‘dark kitchens’ changing the rules of engagement? – What does this mean for your business?
The F&B industry is currently undergoing a massive shift with consumers testing traditional business models, changing product preferences, demanding high quality, more artisanal and sustainable food, altering their purchasing channels, disrupting business models leveraging technology. Where does it go from here? This session looks at the future of home delivered foodstuffs, has the appetite grown for ordered food grown beyond pizza and craft beer?
- What does a successful direct-to-consumer business model look? Lessons learned
- How do you adapt in a changing tech world? Is big data, AI and analytics creating effortless eating and meet demand?
- What impact is subscription models, meal kit delivery, just in time delivery, blended formats and personalisation having on food distribution models right now?
- Understanding the relationship between delivery partners, dark kitchens and customers
- Overcoming difficulties related to running a dark kitchen profitably
Coffee and networking
Flavour innovations in new frontiers – Is it all about taste and infusions?
With our country now more culturally diverse than ever before, global flavours have never been more important, but which flavor should you be focusing on? Consumers want to know exactly which ingredients go into their foods and where ingredients come from. Opting for higher for guality, better transparency and authentic ingredients and formulations.Hear leading experts share their views on what’s next.
- Is personalised perceptions and experience of food driving R&D and taste modulations?
- Are more consumers asking for natural and non-GMO products in their foodstuff and drink products?
- If flavour had a seat at the table, what new trends of ingredients would you see?
- How is reduced sugar, salt, msg, fat reduction and clean label impacting great taste?
- What is the latest trend in meat alternative flavours?
Protein alternatives and insect based ingredients – What’s next?
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. Clean meats, insect farming and fermented algaes offer quality protein. This session looks at what’s out there already, what there will be and importantly, how can consumers be convinced?
- How do you educate the consumer about the benefits of alternative proteins?
- How do you convince retailers to make space on the shelves for these new products?
- How do alternative proteins behave in the kitchen?
- How does the manufacture of alternative proteins change the agricultural landscape?
- What are the unique challenges in operationalizing alternative protein businesses?
Ingredient innovation conundrum: How is innovation contributing to smart food and what new products will you see on the shelves?
This year manufacturers will use terms like natural and functional to launch new ingredients with clean label trending in processed food driving ‘real food’, transparency and authenticity. Research indicates that consumers across Africa want to focus on developing healthier and nutritious food with up to 50% of consumers saying they would spend more for a similar but healthier product but what does this mean for innovation, better nutrition and fortified foodstuffs?
Join us to hear what new product formulations are emerging and how innovation is driving these developments forward.
- Is healthy and organic consumption patterns changing eating options?
- How is clean label impacting ingredient innovation and product developments in the superfood market?
- What success does ingredient innovation have on re-formulation?
- How can technology contribute to smart food with health benefits that are safe, affordable and ready to eat
- What is the latest developments in craft beverages, ‘hybrid’ drinks and artisanal foods?
- What are latest trends in baby food nutrition?
How will gene based personalised nutrition change the diet and life choices we make?
Precision or personalised medicine is the new paradigm in healthcare. This refers to the tailoring of medical or nutrition interventions to the individual characteristics of the patient. The biotech visionary about P4 medicine include – preventative, predictive, personalized, and participatory. In this talk I will explore P4 medicine and the key concept of genes + environment + lifestyle = health or disease. What we call genetic plasticity. Here we understand how genes alone do not determine our future, and how the choices we make and the environment we live in influences our gene expression. The science of nutrigenomics; how our diet and lifestyle interacts with our genes, is a tool that can be used to give insight into our personal genetic plasticity, influencing and informing the diet and lifestyle choices we make.
Lifting the veil on what Halaal Entails
Networking drinks reception and 1-1 meetings
Join us for a drinks reception and meet start-ups, innovators, investors and though leaders.
Conference Day 2
FRIDAY 28 SEPTEMBER 2018
Registration and welcome coffee
Transitioning from startups to scale up – Navigating quality and authenticity
Join Simon Mantell as he shares his views, successes and failures from hindsight to insight how to scale up to the next level.
- Steps to success and lessons learned in a busy marketplace – how you can take a piece of the pie?
- Unlocking routes to market, what models work the best?
- Driving innovation – what are best models to achieve this?
Keynote address: What is the future of food innovation?
In the next decade we will have another billion people to feed. With population growth in mind, 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. As an industry we want to move towards supporting better nutrition, leverage technologies and find solutions to sustainable food production but what does this mean to the future of food innovation? This session takes a look at how the food industry and entrepreneurs can better collaborate and how open innovation models can fast track the development of new products.
- What does the future look like when Amazon comes to South Africa?
- When will Woolworths offer personalised nutrition?
Farming disruption @ source – How is innovation effecting food security from the ground up?
According to a recent Forbes report, investment in agriculture technology in Africa has seen $19 million invested in the past 2 years with the same report showing agri-tech startups have grown by 110% with Kenya and Nigeria leading the market.
From ensuring consumer choice to meeting the needs of the malnourished, Africa faces a series of challenges made worse by shifting weather patterns. This session explores how innovation, responsible farming business models and partnerships are debunking normal food production.
- What will farming systems look like in 10 years?
- How are manufacturers responding to the change? Pros and cons
- What is being done now to boost production with technological innovations – robotics, automation, AI, gentics and big data?
- How can business and investment regenerate next level farming?
Food safety was boring and then the Listeriosis outbreak happened – What did we learn?
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.
- What responsibility does each party carry?
- What are the key challenges to achieving a more collaborative and transformative approach to food safety?
- What lessons did we learn and what is being done to create a more robust system for the future?
- What role does data play in driving food safety management?
- Beyond food safety – How do you protect your brand integrity?
How new traceability solutions will solve food fraud
Food contamination cost the food industry USD 55 billion last year. A third of food produced is wasted due to insufficient safety and a fragmented supply chain. Alongside here are increasingly discoveries of ‘fake food’: the packaging is familiar, the contents are something else. Consumers today need reassurance and that the key is traceability utilising the latest technology. For example, the term blockchain is most popularly associated with cryptocurrencies. Quite simply it is tamper proof, digital record. And it works, and it changes 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 shows you how blockchain and other new developments offer greater visibility into the supply chain.
The future of packaging in a sustainable ‘green’ economy
Woolworths has announced plans to phase out non-recyclable plastic packaging for its own products as well as plastic shopping bags, straws and earbuds by 2022.
Global packaging trends predict a demand for metal and aluminum in coming years but what is the future for zero plastic packaging? This session will look at the future: how bio-degradable flexible packaging is no longer an option but essential element to attract and retain customers.
- Revisioning the system – WCG response to organic and plastic waste
- How is creativity in packaging building a more sustainable society towards zero waste?
- How can next-gen packaging be used to address recyclability and compositing?
- The latest trends – biodegradable and reusable options
- What is the end game for municipalities?
- Is the no-packaging trend here to stay?
Insights into emerging consumer trends – The future of food 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 is means for brand listings and wider supply chain. This session will discuss opportunities, what patterns retailers are spotting as shopper habits and channel choices change, how will these trends shape retail in 2019?
Closing remarks from dmg events, 1-1 Meetings
*Please note, this agenda is not final and subject to change at any given time.