Program

The opening session gives an update on sustainability in the food industry. What are some of the pressing environmental and social issues facing operators? What practical steps are food and beverage companies taking to address their impacts? What is the role of sustainable agriculture in addressing food poverty and insecurity? What solutions are provided by regenerative agriculture? What are key lessons from pioneering enterprises? Such questions will be addressed in this session.

After the opening keynote, an update will be given on sustainable foods and eco-labels. With a growing number of organic food enterprises looking at furthering the green cause, the prospects for regenerative agriculture are discussed. A leading brewery and dairy enterprise give some insights into how they are approaching sustainability. The session adjourns with featured speakers discussing the sustainability remit. Most food and beverage companies are focusing on health & environmental impacts, however what about other aspects?

Some argue the sustainable development of the food industry is intricately linked to plant-based foods. Meat and dairy consumption are linked to health and environmental issues, whilst there are long-term concerns about seafood sourcing. Advocates say a plant-based diet provides health and ecological benefits. This session looks at important developments, and discusses the future outlook for plant-based foods.

To begin, the sustainability merits of plant-based foods are stated. Recent trends and developments are given on meat and dairy alternatives, including some insights into consumer behavior. A success story is given of a leading brand on how it is building distribution. The prospects for clean meat are explored, followed by details of novel plant proteins. A retailer shares its experiences with plant-based alternatives to meat and dairy products. To conclude, featured speakers discuss how to garner mainstream appeal for plant-based foods.

Sustainable ingredients now come in various forms. Initially, most such ingredients were made according to sustainable farming practices and / or had some social impacts. However, new technologies, new processing methods and alternative sources are emerging. This session covers some important developments in this area.

With growing hype about blockchain, the opening seminar introduces this exciting new technology. How can blockchain technology provide traceability and transparency in ingredient supply chains? New sources of food ingredients in terms of mushroom technology and extraction and processing methods are described. A case study is given of a company extracting ingredients from food byproducts. Another is of a leading confectionery company on how it is using sustainable cocoa in its products. The session concludes with a discussion about the future of sustainable ingredients.

Following on from the previous session, some argue the success of sustainable (and plant-based) foods largely hinges on marketing. Brands that can communicate green values and build customer relationships tend to find success, whilst those relying entirely on product features invariably do not. This session covers green marketing, placing emphasis on consumers.

Some fresh research is presented on consumer behavior. A case study is given of a company with novel range of sustainable food products. Insights are given into how it has overcome the marketing & distribution challenges. A foodservice operator shares its experiences with vegetarian foods in its outlets. With growing concerns about packaging, details are given on sustainable materials and how food and beverage companies can close their packaging loops. To close, featured speakers will discuss the role of marketing communications. What are best-practices in getting the green message across to customers?