Smart Food Lounge

We learnt about trends, technologies, and solutions to support compliance and traceability whilst reducing waste and inefficiencies.

23-26 July 2023
Melbourne Convention & Exhibition Centre

Featuring for the first time at foodpro 2023, this lounge-style theater hosted drop-in presentations focused on the theme of Smart Food, encompassing efficiency and sustainability of the food manufacturing supply chain.

The Smart Food Lounge, sponsored by Schneider Electric, covered trends, technologies, and solutions to support compliance and traceability whilst reducing waste and inefficiencies.

You can now download slides from some of the featured sessions below. 

The program

In today's digitally driven world, the food industry is undergoing significant transformation. As consumers become increasingly connected and tech-savvy, food marketing must evolve beyond traditional strategies to effectively engage and captivate the modern consumer. This presentation dives into the realm of "Beyond Smart Packaging," highlighting the crucial reasons why your marketing needs to expand its focus.

Rachael urges food marketers to transcend the limitations of packaging and explore the vast potential of innovative marketing strategies. By going beyond packaging and harnessing the power of digital technologies, brands can forge deeper connections with consumers, stand out from the competition, and thrive in the ever-evolving food industry.

In an ever-changing environment (global pandemic, raw material price fluctuation, climate concerns etc.), innovation and cost control remain key focuses of manufacturers to mitigate the impact on profit margins. This session explores the vital role that processes involving cryogenic refrigeration, i.e., using liquid nitrogen or liquid carbon dioxide to cool and freeze, play in supporting preservation of food products. Since cryogenics can deliver outstanding results, it can address many food safety and spoilage concerns for a variety of food categories.

In this session, you will be presented with case studies of solutions of proven successful in the development of Smart Factories. From enhancing digitalisation and automation in your factory processes to ensuring maximum resource efficiency, CSB-System will demonstrate how to get closer to a Smart Factory with a phased approach.

Showcasing innovative award-winning sustainable and circular packaging solutions that have won PIDA Awards and WorldStar Packaging Awards for the meat/proteins side of the industry. This session will bring together a number of experts in this field that have recently been recognised for their unique, innovative and sustainable packs. All attendees will attain 1 CPD point per session towards the global Certified Packaging Professional designation and a certificate of attendance.

Consumers are demanding access to much more data surrounding the sources of raw materials that make up their foods and whether those materials are produced sustainably. These developments drive requirements for greater product insights all along the food and beverage supply chain. We refer to this as end-to-end traceability and transparency, a holistic supply chain vision that captures and analyses data from different sources and stakeholders.

In this session, you will hear about how the latest technologies and businesses are partnering to deliver this experience, and meet consumer demands.

The Australasian Recycling Label Program and APCO’s Sustainable Packaging Guidelines (SPGs): The principles on designing more sustainable packaging and how to clearly communicate packaging disposal at the products end-of-life. In ths session, APCO’s Head of Programs Sarah Sannen will take a deep-dive into how APCO’s Australasian Recycling Label (ARL) Program and the Sustainable Packaging Guidelines are supporting brand owners and packaging manufacturers to design packaging that is circular, and teaching consumers how to recycle correctly.

Precision fermentation, also known as microbial fermentation, is a rapidly growing technology in the food industry. It involves using microorganisms to produce various food and beverage products - providing complementary protein for our more traditional sources in a way that is sustainable and efficient.

But like many novel technologies, precision fermentation is not without its challenges to break into the commercial world. In this session you will get an introduction to this exciting new technology, have an overview of the global technology and commercial landscape, and hear about some of the challenges and possible solutions in the food industry to adopt the technology.

Food waste is a 3.2 million tonne reality of supply chains. Yume is here to do something about it. Targeting an industry hot spot for food waste - excess food - with a plug & play tech platform, Yume is helping manufacturers unlock value for their business while tackling Australia’s food waste problem in the process. In this session, learnings will be shared from case studies of trailblazing manufacturers who are embracing Yume technology to digitise the sale and donation of excess food, and how others in the food industry can follow their lead. We'll demonstrate why excess food is a common problem in the supply chain and how technology is at the heart of solutions that can deliver on the triple bottom line.

This session will showcase innovative packs that have recently award-winning PIDA Awards and WorldStar Packaging Awards including certified compostable packs, fibre based packs, packs made out of renewable materials and smart packaging. This session will bring together a number of experts in this field that have recently been recognised for their intuitive packaging that can potentially save food loss and waste across a value chain and also are more sustainable.

Consumer demands have been evolving over the years. It is not sufficient for food to just taste great, but it needs to be nutritious and convenient as well. For example, consumer demand for convenience can include wanting minimal meal preparation, omnichannel availability and flexible subscriptions etc. which increases the challenge for inventory management at the manufacturers’ end. In keeping up with these challenging demands, it is easy for food manufacturers to overlook the important targets of Climate Change, ESG and sustainable development goals (SDGs).

In this session, Corbion will share practical information on how to leverage food preservation - to reduce food waste and meet prevailing consumer needs in the chilled prepared foods segment.

FMCG companies have experienced the effects of supply chain disruptions over the past few years. They have been forced to extend their order commitments with their suppliers in order to save production capacity. This impacts inventory and agility, and when companies are not able to replenish retailer shelves, they leave space for competitors to enter the space.

One of the many lessons learned from continuing supply chain disruptions is that making sources of internal inefficiency more visible and assessing risks throughout the supply chain are two crucial steps to increasing the resilience of any company which is nearly impossible using spreadsheets or paper-based reports.

In this session, you will learn how your organisation can invest in digital tools that deliver full traceability and operational efficiencies and let organisations move faster. Companies can respond to supply chain disruptions with greater agility, using digital practices via a single source of truth and a proven cloud platform.

Nothing is clearer than sustainability is the future direction. However, it is unclear for many organisations is the roadmap to deliver on their given decarbonation promises. It is not new to communicate sustainability pledges via marketing tools or through Board directors on AGMs. The new part is how it will get embedded within the organisation's DNA as ways of working. A successful sustainability roadmap aligns horizontally to the traditional business strategy with the measurable Environmental, the Social & Governance platform to an all-encompassing business direction. In this session, you will presented with a blueprint roadmap with two real life practise case studies (from Australian ASX & bluechip Japanese F&B organisations).

CSIRO’s Dr Cheryl Taylor has a commitment to blending science innovation with tangible outcomes, especially for Indigenous communities. Based at CSIRO’s Werribee site near Melbourne, she has spent the past decade supporting Indigenous food sovereignty. In this presentation Cheryl will explore the blending of Western Science and Indigenous Ecological knowledge, looking at how Indigenous businesses are achieving success with native foods, ingredients, flavours and scents. Cheryl will share the success story that is Black Duck Foods, a Victorian based Aboriginal social enterprise focussed on sustainability and the introduction of more Indigenous food products into the market.

Over the past five years the meat industry has tackled a broad range of issues which impacts not only the sustainability of itself but the sustainability of the environment it works in. Key to this discussion includes the workforce within meat processing and the broader supply chain, processing innovation to achieve a number of goals, 100 percent raw material utilisation and the logistics of getting food on the plate.

Mobile technology is now interwoven into everyone’s lives, and brands are quickly learning that smart (digital) packaging can simplify how they connect with consumers. As more consumers turn to their phones and laptops, smart packaging is the gateway to amplified consumer experiences.

By digitising packaging, brands can unlock valuable data and analytics needed to grow market share, reduce costs and mitigate risks. Whether you’re packing food or other consumer goods, in this session, you can discover the possibilities of smart packaging and how you can fast track the adoption with prismiq – Sealed Air’s latest digital packaging brand.

Speaker Presentations 2023

Sunday 23 July

12:00 – 12:30 – Exploring need for food marketing to go beyond packaging, Rachael Hedges SEE PRESENTATION 

13.00-13.30 – Cryogenic freezing addressing food safety and spoilage concerns, Fumie Hokao SEE PRESENTATION

14.30-15.15 – AIP sustainable packaging for the meat industry, Panel SEE PRESENTATION

Monday 24 July

12.00-12.30 – APCO’s Australisian recycling programme, Sarah Sannen SEE PRESENTATION

13.00-13.30 – Everything you need to know about precision fermentation, Joe Liu SEE PRESENTATION

14.00-14.30 – Good for business, people and the planet, Katherine Gokavi-Whaley SEE PRESENTATION

Tuesday 25 July

11.30-12.15 – AIP Sustainable packaging design for the food industry, Panel SEE PRESENTATION

13.00 – 13.30 – Leveraging bio-based food ingredient solutions to reduce food waste, Eugene Seah SEE PRESENTATION

15.00 – 15.30 – The sustainability motor for decarbonation promises, Martin Orzinski SEE PRESENTATION

Wednesday 26 July

13.00-13.30 – How smart packaging unwraps a new world for consumer brands, Anna Di Bello SEE PRESENTATION

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