Programme 2020

10-11 November 2020 | All times in CET

07:50 - 08:50

Registration & Refreshments

09:00 - 09:30 - Keynote

Safety & Compliance

Food Safety Step-up – Where to Play to Win in Food Safety

Roy Kirby, Global Director - Microbiology, Food Safety & Toxicology, Mondelēz

In an environment of fake news it is even more important that as an industry we commit to maintaining consumer trust. We must redouble to our efforts in the key areas that build trust; decision making based on sound science; increasing transparency in the key programs aimed at maintaining trust such as 3rd party audits, and; shifting our mindset from food safety compliance to food safety culture. These 3 areas are not mutually exclusive but highly interdependent.

09:35 - 10:05 - Case Studies

Safety & Compliance

The Regulatory Landscape of Functional Ingredients: How to Ensure Compliance while Responding to a Clean Label Demand

Celia Martin, Regulatory Affairs Director, 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?

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 

10:10 - 10:40 - Solution Spotlights

Leadership

How is Food Fraud Evolving and What Should You Do?

Richard Werran, Food and Retail Supply Chain Director, EMEA, BSI Group

  • Food fraud today, the impact of a pandemic such as Coronavirus/ COVID 19
  • Scale and impact: the challenges of global supply chains
  • Emerging trends and threats
  • Preventing food fraud (you can’t but you can make it more difficult and unappealing)

The impact of food fraud ranges from harmful adulteration potentially resulting in illness or death, to unethical substitution of inferior products which can destroy brand reputation or even the reputation of an entire exporting country. In all cases, the consumer does not get exactly what they expected or what they have paid for. Food fraud today and what are the challenges of global supply chains? We can’t prevent but we can act to make it more difficult and unappealing.

Technology

Benefits of Big Data & the Internet of Things: Examining the application of AI & Machine Learning for Food Safety

Sean Gibbons, Data Science & Technical Services Manager, Safefood 360

Artificial Intelligence and Machine Learning can be used to drive enhanced data management and learnings for food safety and quality. This session assess the applicability of these technologies for optimizing operations for global food businesses, as well as a consideration of the functionalities and capabilities such as data insights and prediction, data management, advanced analytics, and other emerging technologies.

10:40 - 11:30

iSolve Meetings & Networking Refreshments

11:30 - 12:00 - 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 FMCG 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

12:05 - 12:35 - Case Studies

Quality

Culture Eats HACCP For Breakfast

Campbell Mitchell, Regional QSHE Director-– MENAT, Kerry

  • How to create a sustainable food safety culture so that you are ‘audit-ready-everyday’

12:35 - 13:35

Networking Lunch

Sandra Fréville, Food Science, Field Marketing Specialist EMEA , Bio-Rad

Round table discussion:

Topic title:
Infant Formula :Change your mind about harmonized methods and large sample sizes for dry pooling

 Until now, rapid validated methods were not able to offer real, harmonized, sensitive and cost effective protocols for simultaneous detection of Salmonella and Cronobacter in infant formula and ingredients including milk powders. With our new PIF Supplement, this fully harmonized solution now exists with incredible performance and workflow benefits.

13:35 - 14:05 - Solution Spotlights

Leadership

Supply chain integrity during a pandemic – how to reduce risk and protect your brand

Kimberly Carey Coffin, Global Technical Director – Supply Chain Assurance, Customised Assurance, Lloyd’s Register

  • The increased risks to the supply chain – reduced staff, need for rapid supplier onboarding, inability to audit new suppliers, etc.
  • The gaps in an assurance program that relied solely on an annual audit for visibility on site and supplier performance
  • Remote interventions – the pros and cons and areas where this can now be part of the ongoing program
  • How data can help shape programs and priorities
  • Revisiting the plans – what worked, didn’t work, wasn’t covered and how do new approaches to assurance programs change them

Manufacturing & Operations

Accelerate Digital Transformation via the Digital Thread in Food Manufacturing

Uwe Kueppers, Manager Consulting Service, EMEA at Rockwell Automation Chairman MESA EMEA, Rockwell Automation

Based on practical samples this presentation will give you strong insight how the digital thread will deliver value within your industry covering all area´s within your company from supply chain, R&D, Marketing & sales to manufacturing

14:10 - 14:40 - Case Studies

Technology

AeroFarms: Optimising Plants with Indoor Vertical Farming

Marc Oshima, Co-Founder & Chief Marketing Officer, AeroFarms

Honest has grown from a marquee in muddy fields to a national burger chain with 38 sites. This is my story of the high and lows and all the lessons learned in between.

14:40 - 15:30

iSolve Meetings & Networking Refreshments

15:30 - 16:00 - Solution Spotlights

Safety & Compliance

From Plant floor to Cloud: How to enhance Product Traceability and Safety

Dr. Bernard Cubizolles, Senior Global Marketing Manager, GE Digital – Manufacturing & Digital Plants

  • What are the capabilities of the latest hybrid (on-premise/Cloud) manufacturing software?
  • How can this enhance product traceability, quality & safety
  • Customer Use Cases

During these uncertain times, food companies are struggling to keep up with demand and at the same time maintain quality and safety. In our session, we will discuss how modern technologies enable new MES (Manufacturing Execution Systems) capabilities and help deliver end-to-end traceability, ensure compliance with food safety regulations and uncompromising quality using a Lean approach. Solutions exist that can empower your workforce, reduce variability and make it more efficient. Some real-life examples from major producers who have implemented our solutions will also be covered.

Quality

Managing Quality and Food Safety through Veeva QualityOne

Sophia Finn, Director of Strategy, Quality One, Veeva

Many businesses have started to migrate to cloud based quality management software in order to increase their data efficiency and overall productivity. It’s estimated that in 2020, 83% of workloads will migrate to the cloud.

So, what are the benefits of moving to a cloud-based quality management? And how can a unified & holistic cloud solution for managing documents, training and quality processes help F&B companies bring innovative products to market faster without compromising compliance?

Join us to learn how you can:

 
●      Eliminate silos and manual processes to increase efficiency and compliance

●      Bring innovative products to market faster

●      Visualize all your product and quality data in one system - with an overview on collaboration, supplier management and HACCP

16:05 - 16:35 - Keynote

Quality

IFFCO UHT and cream quality

Francesco Parisi, Corporate UHT Cream and Aerosol R&D and Quality Director, IFFCO Italia

  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?
  • How have food innovators responded to people’s changing eating habits (less eating out, more home cooking)?
  • What is the most important lesson you have learnt during this period that will affect your work going forward?
  • Employee training as a major component of staying in compliance – how did you manage your teams?
     

16:40 - 17:25 - Panel Discussion

Leadership

How has COVID-19 Changed the Food Industry and what Lessons are we Taking Forward?

Rachid Hassairi, Senior Director Global FSQ Management- Supply Chain & External Factories, Kraft Heinz

Gideon Ashworth, Head of Food Defence, Bart Ingredients

Ingemar Gröön, Head of Product Development, Nordzucker Group

Magdalena Bartosik, PhD, Director of R&I, Happy Family Organics

  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?
  • How have food innovators responded to people’s changing eating habits (less eating out, more home cooking)?
  • What is the most important lesson you have learnt during this period that will affect your work going forward?
  • Employee training as a major component of staying in compliance – how did you manage your teams?

08:00 - 08:55

Registration & Refreshments

09:50 - 10:20 - 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

10:25 - 10:55 - Solution Spotlights

Technology

Mitigating Supply Chain Interruptions with AR-Powered Visual Support

Chiara Fausin, Global Supplier and CoPack Data Analyst, Kraft Heinz

Emmanuel Lapierre, SVP Sales, EMEA & APAC, SightCall

Hear from SightCall and their valued customer, Kraft Heinz, as they discuss the challenges around food safety, employee safety and continuity of supply chain during the ongoing pandemic and how remote visual support has been a critical component to their strategy during these challenging times.

10:55 - 11:45

iSolve Meetings & Networking Refreshments

11:45 - 12:15 - Keynote

Manufacturing & Operations

Hoshin Kanri and Lean Six Sigma for Food Companies

Emanuele Pagoni, QHSE Director, Fileni

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

12:20 - 12:50 - Keynote

Food Supply Chain

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

Emanuela Casalini, Identification and Barcode Manager, GS1

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

12:50 - 13:50

Networking Lunch

13:50 - 14:20 - Case Studies

Safety & Compliance

Reg. EU 2018/775: Survival Guide to the COOL Implementation for the Primary Ingredient

Cesare Varallo, Food Lawyer, Foodlawlatest

  • Regulation EU 2018/775 provides - since 1st April 2020 - that all the food products claiming a specific origin or provenance shall declared the true origin of their primary ingredient as well.
  • Define which is this primary ingredient and navigate through the complexity of such rules will be on of the main challenge for EU food companies in 2020. Due to the lack of clarity of certain provisions and to the vagueness of the EU Commission guidance on the topic, broad space for interpretation across the 27 EU Member States will be left.
  • The speech will try to help companies in navigating safely through such uncertainty, bringing up to date news about the application of the Regulation and solutions from real world case studies.

Technology

Reduce Food Waste by Using Food Packaging

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

Show more

14:25 - 14:55 - Keynote

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

15:00 - 15:30 - Keynote

Quality

It’s your business: Making regulations and regulators work for you

Glenn Mott, Vice President Compliance, Gerber Poultry

  • Whether regulated by American or European agencies food safety professionals bear the responsibility of protecting both the consuming public and their company’s name and brand.
  • Food safety regulations can be viewed as either a burden that must be borne or as an opportunity to enhance a company’s products and reputation. Those who see regulations as an opportunity can best leverage that view by building solid relationships with the regulators.
  • In this session see how one small company that once received over 300 non-compliance reports a year changed an adversarial relationship with the USDA to one of mutual trust and uses the knowledge of regulations to support company food safety goals while guarding against regulatory overreach.

15:35 - 16:05 - Keynote

Quality

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