Programme 2020

28-29 April 2020; Milan, Italy

07:30 - 08:30

Registration & Refreshments

08:40 - 09:15 - Keynote

Safety & Compliance

09:15 - 09:50 - Keynote

Leadership

Innovative Customer Communication

  • How has social media changed business-customer relationships
  • What do customers expect from food companies
  • Engaging our customer base

09:55 - 10:30 - Case Studies

Quality

Topic TBC: The Honest Burger Story

Tom Barton, Director & Co-Founder, Honest Burgers

Safety & Compliance

Consumers information and labelling of Natural ingredients. Key considerations to ensure regulatory compliance while responding to a “clean label” demand. Example of yeast and its derivatives.

Celia Martin, Director - Quality Assurance & Regulatory Affairs, Lallemand

  • Food companies are adapting to an increasing consumer demand for clean labels, easy to understand, free of additives, preservatives, gluten, etc.
  • In order to respond to this growing marketing trend, food companies may reformulate with natural ingredients to provide more re natural, organic, vegan, source of protein and/or allergen-free products.
  • Which are the key aspects to consider when reformulating food products with functional ingredients to? Beyond food safety, which are the relevant regulations to ensure product compliance?

10:30 - 11:20

iSolve Meetings & Networking Refreshments

11:20 - 11:55 - Solution Spotlights

Leadership

Designing an Effective Rapid Response System for global Product Recalls

  • Streamlining process to implement product recalls
  • Maximising communication, minimising panic
  • Maintaining brand trust 

Manufacturing & Operations

Solution Spotlight TBC

  • Abstract TBC

12:00 - 12:35 - Case Studies

Safety & Compliance

Ingredient Integrity Assured

Gideon Ashworth, Head of Food Defence, Bart Ingredients

The presentation will offer an insight into the broad scope of Food Integrity, focussing on protocols within companies to mitigate food fraud risk and encourage the supply of safe, quality food:

 

Introduction to Bart Ingredients.

Overview of the scope of Food Integrity.

          Tier 1: Food Fraud Mitigation / Authenticity, Food Safety, Quality, Nutrition. 

          Tier 2: Provenance, Sustainability, Backward Integration, Ethics.

  • Current challenges and focus on Food Fraud within Herbs and Spices – examples
  • Overview of other areas of current interest within Food Integrity
Food Integrity Management fundamentals:

  • Raw Material Specifications
  • Supplier Management (Relationships, Audits, Performance Reviews) across multiple suppliers from around the globe
  • Supply Chain (Transparency, Visibility, Simplification)
  • Alert Monitoring (Horizon Scanning)
  • Risk based surveillance testing (Including Bart in house NIR spectrometer)

Conclusion on the scope, challenges and management of Ingredients Integrity, mitigation strategies.

Quality

Food Safety Concerns of Printed Materials following the Speed of FMGC Innovation

Patrick Pagliarani, EDP Supplier Quality - Head of Packaging, Danone

  • Main hazards of contamination from printed material manufacturing
  • Options for risk reduction at material conversion level and material qualification

12:35 - 13:35

Networking Lunch

13:35 - 14:10 - Case Studies

14:15 - 14:50 - Solution Spotlights

Leadership

Solution Spotlight by Lloyd's Register

  • Abstract TBC

Safety & Compliance

Solution Spotlight by Rockwell Automation

Abstract TBC

14:50 - 15:40

iSolve Meetings & Networking Refreshments

15:40 - 16:15 - Case Studies

Safety & Compliance

Food Safety in the Supply Chain: From Grass to Glass

Eric Timmermans, Corporate Director Quality, FrieslandCampina

  • Full traceability from Farm to Fork
  • Quality of milk and animal welfare at the farm
  • Continuous improvement programs in all factories
  • Global quality testing program

Safety & Compliance

Technical Change Control: Mitigating the unintended consequences of changes to Product and Process

Neil Lister, Group Technical Excellence Manager, AB World Foods Ltd

  • Introduction: what are the unintended  risk impacts of implementing changes and why we employ a change control processes
  • What are the watch-outs with change control procedures
  • What makes a good change control process strategy
  • Change control culture: behaviour and new developments in Technical solutions 

16:20 - 16:55 - Solution Spotlights

Safety & Compliance

Topic TBC GE Digital

Quality

Improving Quality Standards in the 21st Century

  • Ultra-sensitive colour detection in the food and beverage industry
  • Automated visual inspection and removal for soft fruit
  • Advances in X-ray examination
  • Challenges in snack foods inspection

17:00 - 17:45 - Panel Discussion

How to create better labels and maintain food safety and quality standards in light novel ingredients and vegan meat alternatives

  • How do we see the vegan and vegetarian markets growing and do we understand customer expectations regarding the manufacturing process and sharing production lines?
  • A 'burger' or a 'vegan disc' what is expected from our food labels, what should be listed?
  • The importance of maintaining customer trust

17:55 - 18:55

Evening Drinks Reception

17:55 - 19:30

Navigli Canal Cruise - Private Tour

Network with your food industry peers while enjoying a leisurely cruise on the canals in Milan to admire some of the most picturesque and scenic views of the city as well as the important historical locations.

Please note: tickets for the canal tour are allocated on a first-come, first-served basis and places are limited at this time.

08:00 - 08:45

Registration & Refreshments

08:50 - 09:25 - Keynote

Safety & Compliance

Emerging Market Entry Strategies: How to Establish a Foundation of Trust

  • How best to overcome the challenges faced when expanding into emerging markets
  • What risks need to be mitigated when doing business in emerging markets?
  • Maintaining your manufacturing quality and food safety in a country with lower standards

09:25 - 10:00 - Keynote

Quality

Regulatory Perspectives – inside and out

Kath Dunbar, Global Director, Science and Regulatory Affairs, ABInBev

  • Perspectives of ‘poacher turned gamekeeper’
  • Building a regulatory function
  • Transforming perceptions from blocker to enabler

10:05 - 10:40 - Solution Spotlights

Technology

Choosing the Correct Allergen Detection System for Your Business

  • The different models available: Immunological screening, strip tests and ELISAs
  • Biosensor use for allergen testing
  • Choosing the correct system for your needs

Technology

Take Out the Guesswork – Characterising Flavour and Applying Sensory Science to the Assessment of Food Quality

  • Examining the key attributes that determine food quality
  • How to scientifically assess quality using analytical data and electronic tools: considering gas chromatography-olfactometry and chemical sensor technologies 
  • Data from various sensory methods: weighing up the various options

10:40 - 11:30

iSolve Meetings & Networking Refreshments

11:30 - 12:05 - Case Studies

Manufacturing & Operations

Hoshin Kanri and Lean Six Sigma for Food Companies

Emanuele Pagoni, Manufacturing Technologies Manager, Lavazza

  • Hoshin Kanri how it is possible to use in quality department
  • Lean six sigma not only for automotive
  • Lean six sigma a case history

12:10 - 12:45 - Case Studies

Food Supply Chain

Application of Global Traceability Data Standards in Improving Consumer Safety and Store Efficiency- An Example

Carolyn Lee, Traceability and Data Manager, GS1 Global Office

With increased complexity in the food supply chain, the humble barcode is beginning to be more relevant, carrying loads of data for back-end systems to use. Data used for traceability systems are valuable to be integrated and have new applications to improve consumer safety for the shopper. This presentation will look at global standards being implemented within an Italian retailer to address traceability and management of waste, utilising data into an integrated system for the safety benefit of the consumer. At the end of the presentation, you will have the following:
  • Understand some integration processes with traceability data
  • The usage of the GS1 DataBar standard with an Italian retailer
  • How to get involved in global and local initiatives

12:45 - 13:45

Networking Lunch

13:45 - 14:20 - Case Studies

Food Supply Chain

Quality by Design – make it right the first time; perspective of Coca-Cola EMEA

Christo Velkov, Quality, Safety and Environment Director, Central and Eastern Europe, CocaCola

How we try increase our success rate in the new product development process and why it is important;

Importance of a cross functional team and collaboration within the Quality by Design framework;

Importance of a clear and transparent process for new products development and the role of iterative risk assessment within end to end supply chain: from ingredients sourcing to the shelf and consumers;

How we learn from successes and failures, and utilise this knowledge to improve development and execution for consumer satisfaction

Technology

Reduce Food Waste by Using Food Packaging

Dr. ir. Jenneke Heising, Assistant Professor, Food Quality & Design, Wageningen University

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14:25 - 15:00 - Solution Spotlights

Technology

Solution Spotlight: Topic TBC

Manufacturing & Operations

Solution Spotlight: Topic TBC (1)

15:05 - 15:40 - Case Studies

Quality

The IFS European Scenarios - which are the Main Sensitives Topics and how IFS supports the Companies

Serena Venturi Elisei, Senior Technical Project Manager, IFS

  • IFS Food 2019 data in Europe
  • Hints for improvements
  • The IFS supportive tools
  • The IFS dashboard, a way to maintain under control own processes

Quality

Food Safety & Quality Challenges Within Fresh Produce

Wayne Raines, Head of Technical, Berry Gardens

  • Abstract TBC

15:40 - 16:20 - Panel Discussion

Leadership

Keeping food safety and quality front and centre by engaging your workforce and maintaining best practice

  • What are the key components of food safety and quality?
  • How do we translate these components into clear tasks making them ‘best practice’?
  • Best practice food safety and quality training techniques and making them second nature to all staff
  • How to keep your employees continuously engaged