Agenda

Main Conference Day 1: 31 March 2020, Tuesday

0800
Main Conference Registration & Morning Coffee

0905
Chairperson’s opening address

0905
Industry Transformation Keynote:
Building A Circular Economy for Food

0930
FHA Industry Think Tank:
Consumption Trends, Product Development and Innovation – Envisioning the Future for the F&B Industry

  • Macro forces shaping the F&B marketplace – sustainability, demographic changes, new consumer technologies etc.
  • Changes in consumer desires and how businesses will adapt to longer term industry trends
  • Embracing digital transformation and technological uptakes across the supply chain
  • Leveraging partnerships for a stronger ecosystem
  • Solutions to food waste and meeting sustainability goals

1010
Morning Networking and Refreshment Break

TRACK ONE: F&B MANUFACTURING


SUCCESS MODELS AND GROWTH MARKETS


1040
New Frontiers – Advancing to i4.0 & Beyond Together

  • Building a manufacturing alliance – the role of TACs in i4.0
  • Bringing different manufacturing industries together
  • Leveraging on Technology

Dato’ Seri Douglas Foo, President of Singapore Manufacturing Federation (SMF), Nominated Member of Parliament of Singapore

1110
Market Penetration Through E-commerce: Success Factors and Future Opportunities

  • Where is the driving market in Asia – macro-economic, social and supply growth drivers
  • Developing strong product content via digital strategy and digital inventory management
  • Barilla’s omni-channel expansion strategy for business growth

Anatole Rousseau, Head of E-commerce – Asia, Africa, Middle East and ANZ, Barilla Group, Singapore

1140
HALAL Food Trade – Growth, New Consumption Drivers and Market Development

  • The Halal food trade scene and industry in Singapore
  • Cultivating the Concept of Halal into Economies of Food
  • Demographic movement patterns and consumer demand markets
  • Islamic investment and finance
  • Key regions of growth potential

Azrulnizam Shah, Executive Director, Singapore Malay Chamber of Commerce and Industry (SMCCI), Singapore

1210
SINGAPORE MANUFACTURERS’ PANEL:
Innovation and Expansion Strategies to Enter New Markets

  • Challenges in the ever-changing market demands and future food trends innovation
  • Future tech, automation, packaging consideration
  • Branding, marketing and distribution strategies to bring products to wider markets
  • Government’s policy and incentives

Moderator:
Matt Kovac, Executive Director, Food Industry Asia, Singapore

Panellists:
Kevin Lim, Associate Manager, Leong Guan Food Manufacturer, Singapore
Sunny Koh, Managing Director, Chinatown Food Corporation, Singapore
Ong Bee Chip, Managing Director, Golden Bridge Foods Manufacturing, Singapore
Ang Khim Wee, Head of Business Development, Lim Kee Food Manufacturing, Singapore

1250
Networking Lunch

1400
Capitalizing on Business Opportunities in Emerging Markets in Asia’s Food Industry

Shingo Kasumoto, Managing Partner, SEA Regional Manager, YCP Solidiance, Singapore

1430
PANEL DISCUSSION:
A Roadshow of Wines and Spirits Market Development and Growth Prospects

  • 2020 – 2025 overview of Asia wine and spirits sector – where is the supply and demand
  • Understanding concepts of the region’s diverse consumer markets and the scope of solutions
  • Improving the competitiveness of wine and spirits industry and the way moving forward
  • Product innovation and branding strategies

Panellists:
Koh Chin Liang, Managing Director, Bottles and Bottles, Singapore
Lim Jing Zhe, Managing Director, 1855 The Bottle Shop, Singapore
Patrick Sng, Group CEO, Singapore Straits Wine Company, Singapore
Andrew Neo, Managing Director, W Wine & Liquor Warehouse, Malaysia


GETTING FROM FARM TO PLATE


1500
The Market for Health, Wellness and Sustainable Foods

  • Guiding principles of Eat with Six Senses
  • Menu engineering best practices – aligning recipes and nutritional guidelines
  • How to develop sustainable food systems to tackle food waste
  • Local and sustainable ingredient sourcing

Celia Lam, Director, Eat with Six Senses, Six Senses Hotels Resorts Spas, Thailand

1530
Afternoon Networking and Refreshment Break

1600
Case Study: SIA Requirements from Suppliers in Redefining Fresh Airline Food

  • Introducing SIA’s “Farm-to-Plane” cuisine and “Dine-on-Demand” inflight services
  • The rationale to serve customized and the freshest airline food in the world and how does SIA achieve these two missions
  • Cultivating a sustainable and innovative dining experience in the airline F&B landscape

Antony McNeil, Global F&B Director, Inflight Service Delivery & Customer Experience, Singapore Airlines, Singapore

1630
PANEL DISCUSSION:
Customer-Centric Thinking for Menu Design, and Demand Implications for Foods and Ingredients

  • Key considering factors when designing food menu – nutrition, pricing, costs, supply and demand
  • Current customer needs and how it is evolving
  • Innovative menu design methods in utilizing consumer insights and design thinking methods

Panellists:
Marcus Moore, Director of F&B Operations and Culinary, NagaWorld, Cambodia
Prashant Kulkarni, Assistant F&B Director, Fairmont Singapore & Swissôtel The Stamford, Singapore
Kolin Koid, F&B Manager, Novotel Singapore on Stevens & Mercure Singapore on Stevens, Singapore

1700
Chairperson’s Closing Remarks & End of Conference

TRACK TWO: F&B DISTRIBUTION & RETAIL


FOOD RETAILING & DEMAND TRENDS


1040
Online Food Retailing: Asia’s E-Commerce Market in the F&B Industry

  • How are F&B retailers adapting to e-commerce and what are the success factors?
  • Cross-border e-commerce in Asia – growth opportunity, challenges and business models
  • Categories with the highest traction and where is the supply and demand
  • Solidifying consumer connections through unique online experience

Richard Ruddy, Chief Retail Officer and Head of Grocery, Lazada Singapore and RedMart, Singapore

1110
Adding Value to the Brick-and-Mortar Presence for Grocery

  • Technology disruption on food marketplace
  • In-store vs online: market movements of F&B FMCG products
  • Changes in consumer behaviour and product interest
  • Innovations in the new economy – community engagement and placemaking

Sireethorn Satchatippavarn, Head of Strategy and Innovation, Central Food Retail Group, Thailand

1140
Convenience + Value = Success in the Grab-and-Go Foods Market

  • The shift of consumers’ convenience-oriented shopping habits
  • Quality and value-propositions of convenience stores
  • What are the success factors – location, pricing, customer in-store experience?
  • Analysing categories that drove sales growth, challenges faced, and new markets penetration

For speaking opportunities, kindly approach Jocelyne.Chin@informa.com


FOOD-SERVICES & DEMAND TRENDS


1210
How Open Innovation Could Transform the F&B Industry

  • Understanding the future digital customers
  • Building the innovation ecosystem across F&B Industry
  • How to accelerate business from local to global success through diversification and innovation

Phi Van Nguyen, Chairwoman, Vietnam Business Angel Network, Open Innovation Vietnam, and Saigon Innovation Hub, Vietnam

1250
Networking Lunch

1400
Food Services in Singapore – Outlook, Opportunities and Government’s Initiatives

Michael Tan, Chief Executive Officer, Singapore Productivity Centre, Executive Director, Singapore Productivity Association

1430
Fast Food Retail: Scaling up with New Product Opportunities

  • Market consumption trend and influencing factors on fast foods
  • Deconflicting fast food with health and natural eating goals
  • Implications on quality control of fast food business
  • Where are the new opportunities on food product launches?

Rafi Delica, Head of Analytics, Modeling and Operations Research, Jollibee Foods Corp, Philippines

1500
Staying Competitive in The Ecosystem for Traditional Restaurants

  • Challenges that traditional restaurants faced in the eatery ecosystem today
  • How do we innovate business offerings to retain customers?
  • How do we foresee technology impacting brick-and-mortar restaurants?
  • Should we go digital?

Woon Tien Yuan, Director, Killiney Kopitiam, Singapore

1530
Afternoon Networking and Refreshment Break

1600
Understanding Diners’ Interest and Generating Revenue through Yield Management Best Practices

  • Reservation booking trends and influencing consumer behaviour
  • The difference between markets (nations, restaurants vs hotels)
  • Case studies of Eatigo’s yielding program

Michael Cluzel, Co-founder & Group CEO, Eatigo, Thailand

1630
How Next-Gen Delivery Services Are Shaping Demand in Our Food Marketplace

  • The shape of the delivery market today
  • Consumer spending habits and trends of popular orders
  • Technology uptake – autonomous robotics, digital wallets, ‘dark’ or ‘cloud’ kitchens
  • Growth prospects and new regions

Pedram Assadi, Chief Operating Officer, APAC, FoodPanda, Singapore

1700
Chairperson’s Closing Remarks & End of Conference

Main Conference Day 2: 1 April 2020, Wednesday

0800
Morning Coffee

0900
Chairperson’s opening address

TRACK ONE: FHA FOODTECH 4.0

0905
Tech and Innovation in Developing Plant-Based Products of the Future

  • A comprehensive overview of the mission of Impossible Foods and why plant-based is a solution to the urgent problems of climate change and biodiversity loss.
  • How to catalyze and drive a consumer movement – the expansion strategy of Impossible Foods and why it has led to rapid growth and adoption.
  • The international market potential and next steps for Impossible Foods.

Nick Halla, Senior Vice President, International, Impossible Foods, USA

0930
Smart Manufacturing – Embracing Digital Operations and Robotic Automation in ASEAN’s F&B Manufacturing Scene

  • Current technological and digitalization trends facing manufacturing operations in the ASEAN region
  • Effective improvement methods in driving impactful, technology-driven operational improvement
  • Best practices on F&B manufacturing supply chain reinvention and transformation
  • Updates on Singapore’s ongoing Smart Nation initiative and the launch of the Model AI Governance Framework

David Ashton, Partner, ASEAN Intelligent Automation Leader, Ernst & Young, Singapore

1000
Networking Morning Tea

1030
FoodTech – How Technology and Digitization Can Drive Efficiencies in the Supply Chain

Shikhar Aggarwal, Senior Director – Visionary Sciences APAC, Frost & Sullivan, Singapore

1100
Trace What Matters – Is Blockchain the Solution to Food Safety, Quality and Brand Reputation?

For speaking opportunities, kindly approach Jocelyne.Chin@informa.com.

1130
FOODTECH ACCELERATOR ROUNDTABLE:
The Food of Tomorrow – Envisioning the Growth of Tech in F&B and Solutions 

  • The present and future of food tech investment opportunity and startup ecosystem
  • Innovations introduced by startups and how these are shaping the industry

For speaking opportunities, kindly approach Jonathan.Kiang@informa.com.

1200
Networking Lunch
FOOD SAFETY IN MANUFACTURING

1300
Exporting Food to the States – U.S. FDA Regulatory Expectations for Food Safety and Labeling

  • First Steps for Exporting Food & Beverage Products (Registration, U.S. Agent, and Understanding How Your Product is Regulated)
  • Current Status of the Food Safety Modernization Act (FSMA), including Enforcement to Date
  • The Modernized Food Label (Understanding Changes to the Nutrition Facts Chart and other Label Components)

David Lennarz, Founder & President, Registrar Corp, USA

1330
Global Food Safety Incidents from Farm to Plate – Preventive, Response and Punitive Measures for Future

  • Food Safety Standards 2020 and global case studies of food incidents
  • Impacts of supply chain globalization and new food technologies on food safety; and the impacts of failed food safety implications
  • Best practices to uphold starting from farm to plate and prevention measures

Becky Cheung, Chairman, International Food Safety Association, Hong Kong

1400
Managing A Food Recall Effectively and Efficiently

  • Reducing the financial and reputational impact of a product recall
  • Detecting and evaluating recent recall trends to identify the issues are and how we can learn from them
  • Educating staff how to prevent recalls
  • Adopting Innovative solutions and strategies to reduce the risk of product recalls and protecting your business against reputational damage

Ashraf Shehata, Senior Director, Quality and Food Safety Asia, India, MEA & Australia, Mars, UAE

1430
Afternoon Networking and Refreshment Break

1500
Dealing with Emerging Food Safety Challenges through Research and Innovation

  • Understanding the 21stcentury food safety challenges and risk assessment practices
  • A*STAR’s works on improving global food and chemical safety frameworks
  • Case studies sharing and how to build stronger collaborations between industry players and research organizations

Dr. Benjamin Smith, Director, Innovations in Food and Chemical Safety Programme, Biomedical Research Council (BMRC), Agency for Science, Technology and Research (A*STAR), Assoc. Professor, School of Chemical & Biomedical Engineering, Food Science and Technology Programme, Nanyang Technological University, Singapore

1530
PANEL DISCUSSION:
Future of Food – Harmonizing Food Safety in a Period of Change and Innovation

  • Identify key actions and strategies to address current and future challenges to food safety
  • Science, innovation and digital transformation at the service of food safety
  • Empowering consumers to make healthy choices and support sustainable food systems

Moderator:
Becky Cheung, Chairman, International Food Safety Association, Hong Kong

Panelists:
Ashraf Shehata, Senior Director, Quality and Food Safety Asia, India, MEA & Australia, Mars, UAE
Carolyn Nguyen, Senior Director Quality, AMEA, Mondelez, Singapore

1600
Chairperson’s Closing Remarks & End of Conference

TRACK TWO: CONSUMER TRENDS & PRODUCT INNOVATION

0905
Food Markets and Consumption Trends in Southeast Asia

  • Understanding the demand market (which food choices or countries driving growth)
  • Shopper habits and demands on food and how it influences menu design/retailing?
  • “Makro 4.0” movement to achieve sustainable and ethical food sourcing
  • Trading food sustainably and how it impacts cost and pricing?

Helene Raudaschl, Managing Director, Chief Operating Officer, Indoguna, Siam Makro, Singapore

0930
Product Innovation by Tapping into Changing Consumer Demands and Habits

  • Unlocking emerging cocoa opportunities and finding the growth focus areas
  • Potential markets in ASEAN to source for cocoa and growth demand area for cocoa FMCG products
  • Challenges for cocoa quality improvement

Alvin Lee, Commercial Director, Cocoa and Chocolate APAC, Cargill, Singapore

1000
Networking Morning Tea

1030
Brand Re-positioning – Appealing to New Consumer Behaviors on Low Sugar / Sugar Free Beverage Consumption

Daniel Teo, Deputy CEO, Pokka International, Singapore

1100
Reinventing Traditional Food Manufacturing Business through Innovation

  • Understanding the current need for growth and breakthrough for traditional manufacturing business
  • The story behind the development of Singapore’s first government-recognised food incubator, Innovate 360
  • The role of Innovate 360 plays in building the food ecosystem in Singapore
  • Best practices to drive innovation among local food manufacturing industry

John Cheng, Director, Innovate 360, Business Development Director, Cheng Yew Heng Candy Factory, Singapore

1130
CULINARY EXPERTS’ THINK TANK:
Driving Innovation with R&D and Collaboration

  • Building a culture of collaboration to create crave-able flavor experiences for your customers
  • Applying the discipline of culinology in the R&D to speed up the R&D Process
  • Strategies to maintain the culinary integrity throughout the R&D of formulas and recipes
  • Cultivating collaborations with suppliers to fuel innovation and yield cost savings

Moderator:
Robert Danhi, Chef, Curator of Cultures, USA

Panellists:
Mark Serice, Vice President of Global Culinary, Griffith’s Foods, Thailand
Dr Chong Li Choo, Programme Director, Culinology Science, Taylor’s University, Malaysia

1200
Networking Lunch

1300
Innovating with Ingredients to Develop Customised Products

  • Filling the Dairy-less, High-Protein Gap in Beverage
  • Where do you see the “plus” trend in our drinks today, and what extra functionality are companies adding?
  • How do companies innovate beyond the use of new individual ingredients to make products appeal to consumers today?
  • Localizing products and flavors through new innovation offerings

Prateek Juneja, Commercial Development Director APAC, Archer Daniels Midland Company, Singapore

1330
Quorn’s Secret to Longevity in the Alternative to Meat Sector

Andy Kusumo, Director of Science and Technology, Monde Nissin, Singapore


SUSTAINABLE FOOD SOURCING


1400
Innovative Sourcing – How Urban Farming is Changing the Game

  • Provide a wide range of locally produced organic products, year-round with guaranteed premium quality and freshness for the local market
  • Innovation, sustainable and circular solutions in or close to urban areas
  • Produce with no waste of resources, using renewable energy and without the use of herbicides and pesticides
  • Use less than 5% of water and more than 100 times more output compared to standard agriculture
  • The farm has the potential to make Singapore more independent by improving food security and resiliency

Wouter Vos, Chairman, Urban Farming Partners, Netherlands

1430
Afternoon Networking and Refreshment Break

1530
Building a Sustainable Food Supply Chain

  • Where are the driving forces – lawmakers or consumers?
  • Utilizing digital technologies to strengthen the transparency of the supply chain
  • The move to a more sustainable sourcing of cocoa and improving resilience to climate change
  • Sharing on Cargill Cocoa Promise and its’ ‘Transformation, Together’ Initiative

Megan Willis, Sustainability Director, Cocoa and Chocolate APAC, Cargill, Singapore

1530
PANEL DISCUSSION:
Sustainable Sourcing – Why It Matters?

  • Seek balance between growing customer demand and meeting sustainability goals
  • The rise of consumer consciousness on what is served on plate and how it impacts menu planning
  • Consideration factors when sourcing food ingredients
  • In-house sustainable practices and policies

Panellists:
Lucas Glanville, Director of Culinary Operations, Singapore & SEA, Hyatt Hotels Corporation, Singapore
Prashant Kulkarni, Assistant F&B Director, Fairmont Singapore & Swissôtel The Stamford, Singapore
Stefano Verrillo, Group Executive Chef, F&B Director, Latitude Hotels, Africa

1600
Chairperson’s Closing Remarks & End of Conference