23-26 Jul 2023
Melbourne Convention & Exhibition Centre

foodpro Seminar Series

Hear from industry leaders and experts as they discuss the latest trends, challenges and issues in food and beverage manufacturing and processing. The foodpro Seminar Series is free to attend for all event attendees, and hosted in the Schneider Electric Dome Theatre on the show floor.

23 - 26 July 2023
Melbourne Convention & Exhibition Centre
10AM - 5PM

Monday | 11 October 2021

In his role as Wiley’s Chief Future Officer Brett works with industry bodies and commercial clients to understand and prepare for the future of their industries, markets and supply chains. Brett’s keynote will focus on findings in recent projects for corporate clients and industry bodies looking at trends across the food sector out to 2040 touching on ;
• How technology will drive safer more sustainable food.
• How personalised food will change retail and food production.
• The opportunities for disruptive tech in the food sector.
• How Australia can benefit from the food disruption of the coming years.
•Where the industry needs professionals and vendors to capitalise on the next wave of innovation.

Every food business has a role to play in lowering their environmental impacts and the first step is to understand the value that lies behind moving to circular & sustainable packaging. Take the first step in your sustainable packaging journey by attending this event run by the AIP, who are the peak professional body for packaging training and education in Australasia.

The pandemic has disrupted the status quo, and the environment, health and economic issues have never been more at the forefront. With the way consumers view and engage with food and beverage companies – particularly when it comes to packaging - changing, Tetra Pak Oceania’s Managing Director Andrew Pooch shares the top consumer trends and how the industry must adapt.

CSIRO Company Creation is scaling a new model for engaging with industry, to collaboratively build new ventures with investors and entrepreneurs to develop and deliver science and technology to address big market opportunities.  We have established a dedicated team to define large market opportunities and build full-stack, transdisciplinary, science-based solutions to meet them.  The new ventures provide a vehicle for collaborating with industry, unconstrained by the corporate challenges of annual budget cycles, internal strategy shifts, mobility of senior management, competing internal innovation priorities and a narrow field of opportunity.  For investors these ventures are de-risked by the clear path to scale and market that the industry founder brings. 

If you have been excited by the growth of the v2food plant-based meat business; or inspired by the global impact potential of the FutureFeed livestock feed ingredient, then you may be the next entrepreneurial industry founder we are seeking.  Research Director for the Food Program in the Agriculture and Food business unit at CSRIO, Dr Leif Lundin, will explain why and how this model will assist in building the new, transformational industries required to feed a growing global population; and catalyse the innovation and commercialisation partnerships required between CSIRO and industry to meet that challenge.

With sensors, smart manufacturing, the internet of things and increased digital power reaching our fingertips, how will factories of the near future manage traceability and provenance as they increase their digital information capability so factories can work smarter, not harder?

Many traceability systems already exist with a range of IT and digital solutions on offer. Computing power and the connectedness of the supply chain, along with interest from buyers of almost instantaneous recall capability means digital offerings will be changing, but what can we expect to see in the next 5 years. Just where is digital going?

Packaging is key to delivering food, intact, safely, and reliably to consumers and customers. Consumers are demanding more information about the journey of their food and being certain of its authenticity. Packaging will have a bigger role to play in delivering the expected consumer experience for food traceability over the next 5 years – but what can we expect?

Consumers and retailers are demanding more information about the journey of food and being certain of its authenticity. That interest is only going to increase in the next few years. Come and hear what the future expectations for traceability will be for export e-commerce in the not too distant future.

Tuesday | 12 October 2021

Includes highlights from Food Safety, Carbon Neutral 2030, Processing Automation, Objective Measurement and Future Food Insights.

It is estimated that by 2050, 25% of the Australian population will be over the age 65 and this will result in an increase in age-related issues with eating. One of those issues is dysphagia, a medical condition characterised by difficulty with chewing and swallowing food. People with dysphagia often suffer from malnutrition and dehydration, and due to impaired swallowing, choking is a risk. In order to minimise this risk, dysphagia sufferers are often recommended to eat texture modified foods (TMF), where the food is minced or pureed to eliminate the chewing process and assist with the ease of swallowing. Anecdotal evidence suggests that the preparation of TMF is very subjective and can result in poor visual appeal, inconsistencies in texture and poor nutritional quality and taste. This research focused on defining and understanding the issues with TMF in the aged care sector and, based on these findings, two prototype products were developed and assessed by trained panels and residents in aged care homes.

This presentation will share our fundamental research in the dysphagia space, market analysis of the aged care sector, findings from an online survey of residential aged care providers with regards to TMF and how these findings informed the development of two concept products. Sensory results from trained panels and consumer testing will also be shared. In this research we took a holistic approach of engaging all stakeholders involved in the manufacture, preparation, and consumption of TMF to ensure that the solutions proposed had the potential to make a difference for Australia’s growing aged population.

Food and beverage manufacturers are facing many similar challenges as other industrial companies. Discover how Schneider Electric has transformed our own factories and supply to overcome the challenges of agility, efficiency and sustainability. Schneider believes that energy and process efficiency are impossible to decouple, we are talking about one equation for total efficiency, a sustainable future, and healthier people. This same approach has been successfully used across multiple industries. Learn how Schneider has partnered with global food and beverage manufacturers to deliver similar results and increase additional supply benefits such as improved traceability, meeting regulatory requirements, ease of information sharing and safeguarding authenticity.

Increasing consumer, customer and regulatory requirements combined with a stronger focus on overall operational excellence, makes this the right time for a deep dive into the benefits of Hygienic Design for the food industry.  CFS Food Safety Specialist, Karin Blacow, will guide you through how a proactive approach to Hygienic Design will positively impact production up-time, asset (preventive) maintenance, product quality, sanitation efficiency, environmental effects, etc. and how Hygienic Design ultimately affects your business’ long-term profitability.

Whether you’re a protein processor handling disassembly costing, a consumer packaged goods company with multiple distribution centres, or a beverage company with fluctuating ingredient prices, your understanding of costs and profits is critical to remaining competitive and successfully responding to change. Learn how leading F&B companies have established robust product costing processes. By connecting their costs, from product-to-cost-to-serve, they now have visibility into overall costs and profit performance, providing rapid results and agility.

Wednesday | 13 October 2021

Open IIoT is an initiative of some of Australia’s most prominent automation brands – SMC Corporation, Beckhoff Automation, NORD DRIVESYSTEMS, Balluff, ZI-Argus and our newest addition, KUKA Robot Automation. The group aims to cut through the jargon and help speed up the implementation of Industry 4.0. Join our panel for an open discussion on the 'how to'. There are no stupid questions and no matter where you are on your digital journey this session promises straight talking answers to your questions.

A core driver for growth within the Australian food system will be development of new products and markets which deliver on food safety, taste, and nutrition. Food system stakeholders must work together to understand and prioritise actions that will support sustainable, growth-focussed initiatives.

The AIFST is pleased to present this session which will provide an overview of recent developments in the area of shelf-stable foods: those that can be transported and stored independent of any cold chain logistics.

Microwave Assisted Thermal Sterilisation (MATS), an exciting new food processing technology promises to provide fresh like meals which retain sensitive nutritional components, along with great flavour, texture, and appearance. Tom Lewis will present on recent development, including the first commercial production operation in India, and opportunities to establish MATS co-manufacturing capability in Australia.

Freeze-drying technology is another stable food production platform experiencing a renaissance. Novel ingredients and processing technologies – like 3D printing – are leading to increased demand for a diverse range of high-quality freeze-dried ingredients and powders. Jonty Barnett will provide an update on the opportunities he sees as new production systems come online.

Attendees will have the opportunity to interact with speakers in a panel session Q & A following the presentations.

Australia’s food system encompasses agriculture through to manufacture, distribution, marketing, selling, consumption, and disposal (and upcycling). 2020 was a year like no other – the impact of COVID-19 on the Australian economy and the Australian food system was significant.

The adage of “never waste a crisis” is very relevant to the challenges facing Australia and the Australian food system with the pandemic providing a catalyst for change – to build the “next normal”.

The AIFST is pleased to present this session which will provide an overview of some key trends and opportunities for the food industry arising from COVID-19:

• Food safety as a priority - keeping the workers healthy and safe is critical while maintaining a high level of food safety and consumer confidence.

• Increasing health and wellness awareness - the impact of COVID-19 has led consumers to focus on their immune health.

• Consumer shopping and eating habits – ready meals, meal kits, meal delivery and dark or cloud kitchens.

Attendees will have the opportunity to interact with speakers in a panel session Q & A following the presentations.

With one third of the food produced in the world being wasted now is the time to rethink your food packaging design to ensure that it also minimises food waste from paddock to plate. The AIP invites you to attend this session to learn why Save Food Packaging plays a very important role in the food waste discussion and what steps you can implement to make a difference.

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