New Zealand FOOD SUMMIT

Transcription

1 TM 2017 New Zealand FOOD SUMMIT The Pan Food Industries Summit MARCH 2017 PULLMAN HOTEL, AUCKLAND 2 CONFERENCES 1 LOCATION KEY LOCAL AND INTERNATIONAL FOOD PLAYERS FOOD VALUE CHAIN FOOD SAFETY & COMPLIANCE Join local and international food leaders as they discuss how to deliver a consistent story around provenance and make New Zealand the leader in the provision of safe high-value food for the world. Foundation Sponsor: International Speakers Sponsors: Endorsing Organisations: Online Partner: CONFERENZ.CO.NZ/NZFOOD

2 New Zealand is well positioned to be the leading producer of high quality, safe food for the world. There are some great examples of New Zealand s primary producers capitalising on the unique biologics and resources that we possess. The industry now needs to work together to deliver a consistent story around provenance to the global marketplace, playing off each other s strengths. WELCOME TO THE INAUGURAL NZ FOOD SUMMIT The New Zealand Food Summit will serve as the focal point for all specialists in their fields from technicians, scientists and regulators to business and commercialisation specialists to shift our products up the VALUE CHAIN to be the leading producer of high quality, SAFE FOOD for the world. FOOD VALUE CHAIN FOOD SAFETY & COMPLIANCE WHO WILL BE THERE? CEOs Investors and Banks Head of R&D and Product Development Managers Commercial Managers SPEAKER HIGHLIGHTS Joanne Todd, Challenge Director, High Value Nutrition Rachael Speedy, CEO, NZ Premium Foods Product and Brand Managers Quality and Assurance Managers Regulatory and Compliance Managers Food Scientist Steve Maharey, Member of the Board of Directors, FoodHQ Andrew McCallum, Principal Advisor, Economic Development Policy, MBIE Justine Pearce, Group General Manager - Food Safety and Quality, Fonterra Mike Petersen, Special Agricultural Trade Envoy Scottie Chapman, CEO, Spring Sheep Catherine Beard, Executive Director, ExportNZ

3 SEPARATELY BOOKABLE WORKSHOPS THURSDAY 30 MARCH 2017 EXPORT REGULATIONS COMPLIANCE 9.00am pm In a world of changing standards, how do you ensure that your export products meet NZ regulations, and the country s regulations you are exporting to? What are your risks and challenges? This workshop brings together a wide range of information that is normally difficult to get access to for an in-depth exploration of export regulations, including the topics below. Background and context to safety and food systems NZ regulatory framework - the agencies and the standards Export regulations and certification systems The consequences of the Food Act 2014 for exporting How to identify importing country requirements Specific topics includeing the differences in legislation between food, supplemented food and dietary supplements and the implications for exporting Jane Lancaster, Director, Catalyst Over the last 10 years Jane has worked extensively with New Zealand and Australian food regulators and industry sectors consulting, reviewing and developing standards for export certification across a number of sectors. Jane is currently a Board member on Food Standards Australia New Zealand, and High Value Nutrition National Science Challenge and is a chartered member of the NZ Institute of Directors. IMPLEMENTING A HACCP SYSTEM A PRACTICAL WORKSHOP FOR BEGINNERS 1.30pm pm Increasing awareness of food-borne illness is driving the adoption of HACCP programs. This workshop will explore HACCP concepts and implementation tools. It will look at practical examples to assist beginners with the understanding of a HACCP system. Why implement HACCP and what are the benefits? Understanding concepts used in HACCP Identifying its seven principles Looking at the HACCP Plan The internal auditor checklist Pitfalls in food safety - practical examples Christel Fouche, Principal H&S Specialist, Impac Christel Fouche has 28 years of experience in Occupational Health, Safety, Environment and Quality. She has an MBA in H&S and a PhD in Risk Management. She is an international lead auditor with IRCA and Exemplar Global in ISO9001; ISO14001 & OHSAS She writes monthly articles on her LinkedIn profile. Christel is passionate about what she does and continues to make a difference in workers lives daily.

4 FOOD VALUE CHAIN DAY ONE: Tuesday 28 March Registration and coffee 9.00 Opening remarks from the Chair Campbell Naish, Partner, Katabolt 9.05 Mapping NZ excellence - Leading the world in high quality safe food Identifying where our uniqueness in biologics lies and addressing top priorities for NZ food industries Getting value from volume: looking at public and private collaboration to make it happen Overcoming current systemic challenges together: avoiding working in silos and aiming at standards harmonisation Hon. Steve Maharey, Member of the Board of Directors, FoodHQ 9.35 Ministerial Address - Paving the way to a shared national strategy Minister under invitation 9.55 Building the NZ story - How did other countries build provenance across many brands? Origin Green s promise is the only sustainability programme in the world that operates on a national scale, uniting government, the private sector and food producers. It is a five year programme launched in Ireland positioning the country as the world leader in sustainable high quality food and drink production. What can we learn from the Irish experience to build our unique Kiwi story? Mike Petersen, Special Agricultural Trade Envoy Facilitated table discussion Morning break and refreshments Capitalising on unique Kiwi provenance - Four key areas to focus on In order to achieve the double value export there are some goals NZ needs to achieve. This session explores four key areas we need to focus on and provides ideas for improvement. Sustaining the debate on high-value, low-margin products Expand our opportunities to niche but high value consumerdriven markets Shifting to a high value chain orientation Leveraging the triple helix - Linking R&D and technology with the market Mark Ward, Programme Director, FoodHQ Focus on the Asian consumer - What does Asia want on its plate? One of New Zealand's most beloved breakfast foods was recently sold online to Chinese buyers for as much as $50. What s the potential of NZ products on the Chinese market and what s the premium price they are willing to pay? Export growth forecast: leveraging New Zealand processed foods and premium luxury finished goods Where do other opportunities lie? Identifying emerging opportunities in Asia fitting New Zealand production Catherine Beard, Executive Director, ExportNZ Connecting the dots Sharing knowledge Promoting discussion Who are our future partners? This session looks at how can we leverage our export efforts to transform current isolated activities into long term partnerships. ATEED will share their focus and initiatives to position Auckland and New Zealand as the core hub for high-value food. Patrick McVeigh, GM - Business, Innovation & Skills, ATEED Facilitated table discussion Lunch break 1.40 Panel Discussion - A chat with key South East Asia Food Entrepreneurs Asia is the fastest growing food market in the world and is increasingly important for New Zealand exports. We bring together South East Asian bigger food and agribusiness entrepreneurs to share their experiences and views on current and future opportunities for collaboration with New Zealand. Session brought to you by the Asia New Zealand Foundation 2.10 Lessons from the future - Building New Zealand s fast growing diversified value added food and beverage export industry This presentation will explain new export data and describe - from a Government perspective - the core capabilities that underpin an internationally competitive added value/branded food and beverage export industry. Andrew McCallum, Principal Advisor, Economic Development Policy, MBIE 2.40 Case study - Exporting the New Zealand brand. A Kiwi story from NZ Premium Foods Developing a compelling brand that distinctive, fresh and innovative Supplying and expanding into new markets while maintaining focus on quality and provenance Implementing successful trading strategies in traditional trade zones and online platforms Rachael Speedy, Managing Director, NZ Premium Foods 3.00 Agility in business models - Leveraging cross industry learnings Gain valuable insights from Spring Sheep CEO into how they are transforming the dairy exports with sheep milk - moving from commodity to high value product and the market expansion on the horizon for this innovative company. Scottie Chapman, CEO, Spring Sheep 3.20 Afternoon break and refreshments minutes of food innovation This session showcases two innovative businesses that represent a great example of successful Kiwi ingenuity in the food sector 4.10 Developing New Zealand future leaders The primary sector needs people from a diverse range of backgrounds, however there is no silver bullet to attract people into a primary sector career. Supporting future industry leaders in the development of the skills and experience needed to achieve governance roles in the industry Building careers people aspire to pursue Mark Darrow, Chairman, Primary ITO

5 4.40 Leaders Panel - Time for a conversation about the future Summarising the key themes addressed during the day, key leaders in the food industry come together to discuss how to overcome our systemic challenges, fostering innovation and leveraging collaboration to reach the global food market. Professor Claire Massey, Director AgriFood Business & Executive Director, Massey University Peter Landon-Lane, CEO, Plant and Food Research John Morgan, Chief Executive, FoodSouth 5.10 Summary remarks from the Chair and Networking Drinks DAY TWO: Wednesday 29 March Welcome back from the Chair Campbell Naish, Partner, Katabolt 8.55 Top sector stories - Learning from leading international food countries The Netherlands, Denmark and Sweden are the best examples of competitive advantage created through innovative and high-value food. What can we learn from these countries to become more competitive on a global scale and innovate our value chain? Roger van Hoesel, Managing Director, Food Valley NL 9.30 From commodity to high value food - Exceeding apple export projections into middle income markets Develop and promote access to overseas markets Meeting the insatiable demand for quality New Zealand apple in growing economies Targeting a growing middle income Asian market available to spend premium prices Alan Pollard, Chief Executive Officer, Pipfruit New Zealand Morning break & refreshments Increasing profit margins and developing market resilience - when food industry and technology converge Linking on-farm production to off-farm product innovation The utility of small-scale production facilities in the product development process Developing novel dairy-based functional food ingredients, products and processes Dr Brendan Haigh, Dairy Foods Team, AgResearch Innovations in Food and Future Trends Innovating with consumers - Meeting the needs of evolving consumer demand Producing innovative food solutions to cater for emerging demographic trends - where are global developments in synthetic, cultured and alternative proteins driving the market to? Meeting the needs of demographic niches - urbanised customers, ageing consumers and ethnic groups Angus Brown, Business Development Manager, FoodBowl Allowing traceability and real time information to build trust Ensuring authenticity from producers to consumers table to guarantee market access and success Increasing our margins - Charging premium prices for the NZ brand and supply chain visibility Enhancing food safety to mitigating exposure to risk Owen Dance, Manager Quality Services, GS Lunch break Quick fire: Export and competition - Understanding the impact of trade agreements on New Zealand Primary industry Perspective 1 - Meat Tim Ritchie, CEO, Meat Industry Association Perspective 2 - Horticulture Steve Green, Chairman, New Zealand Winegrowers Perspective 3 - Dairy Kimberly Crewther, Executive Director, Dairy Companies Association of New Zealand (DCANZ) 1.30 Want my business, invest your time - The art of the Asian deal Often NZ companies struggle to accelerate or unlock opportunities in Asia Practical and real life experiences of things to do, things not to do to commercialise NZ opportunities Nick Siu, Director, The Agency Afternoon break & refreshments 2.20 Fresh is the new black - Linking technology and innovation in our supply chain Consumers demand for fresh food set challenges for New Zealand s export cold chains which are some of the longest in the world. Ongoing adaptation and improvement are required in order remain competitive. Implementing real-time systems to monitor temperature and humidity while perishable products are being transported through the cold-chain from the source to the retailer Getting real time insights about what is happening to food products and receive warnings of potential temperature issues along the delivery chain Optimising cool/cold storage for food for export Robin Alden, CEO, imonitor 2.50 Nine actions we can t afford to ignore As a country that relies on its primary industries to generate wealth and income, key stakeholders remain concerned about the lack of an overarching vision for the sector. The latest Agribusiness agenda points out nine actions New Zealand needs to address to be competitive in the global food market and take the opportunities available to lead the world in safe and high value food. Get an insight into the actions identified and how to make sure stakeholders are on the same page. Justine Fitzmaurice, Senior Manager, KPMG New Zealand 3.20 Combined Food Value Chain and Food Safety Conference Session: Promoting and protecting our brand - the true value of food defence This session brings together the two s to discuss one of the key issues in protecting our food exports and therefore our economy. Discuss the opportunities to create a unique advantage within key food exports and how New Zealand can position itself on the world stage with clean, safe products Closing remarks from the Chair and end of»»» Attend any session from the two s and network

6 FOOD SAFETY & COMPLIANCE DAY ONE: Tuesday 28 March Registration and coffee 9.00 Opening remarks from the Chair Owen Young, Professor of Food Science, AUT 9.05 Ministerial address - Future-proofing our biosecurity system 9.35 Maintaining New Zealand s global reputation for best food safety outcomes In May 2016, the New Zealand Food Safety Science and Research Centre launched as a partnership between government, industry organisations and research institutions. Addressing risk assessment, risk management and risk communication of public food safety issues Linking science, research providers and programmes in New Zealand and internationally Professor Nigel French, Centre Establishment Director, Massey University 9.55 New Food Act - Learnings from the first 12 months of application Understanding where we are in the transition process Reviewing key challenges that emerged in the first year of application Where to seek advice to keep the pace with the new food safety law Neil Silver, Team Leader - Environmental Health, Auckland Council Morning break and refreshments Trends in food safety - Consequences for standards, regulations and compliance Fonterra has recently undertaken a review of trends in food safety science using a panel of world leading experts in the field. Findings from this review relevant to standards, regulations and compliance will be shared. This includes the disconnect between regulatory developments in food safety and consumer response, and the need for a more coherent and harmonised system catering to the fastpaced changes in the industry. Jeremy Hill, Chief Science and Food Technology Officer, Fonterra Differentiating between healthy food and food health practices Is free-from food safer? Educating our consumers in making evidence-based responsible choices What do we replace the free-from with? Identifying false healthy replacements Creating a competitive advantage providing safer food for our consumers Vicki Hamilton, Associate, Vicki Hamilton and Associates; former Corporate Affairs Manager, Mars NZ Providing safer food to consolidate NZ's unique competitive advantage What science can do for your products - Looking at the High Value Nutrition National Science Challenge The HVN National Science Challenge will enable transformational change in our food and beverage industry, positioning the sector as an international centre of excellence for food-for-health products. Understanding how HVN benefits companies operating in the food industry Helping organisations get in touch with each other and with relevant scientists and researchers Leveraging technology and knowledge to achieve export goals Joanne Todd, Challenge Director, High Value Nutrition Lunch break 1.40 Case Study - The nutrition and health claims regulatory journey The new FSANZ Standard focuses on new options to allow nutrition and health claims on food and beverage labels. What happened when vitalvegetables started its regulation journey through nutrition and health claims? Carolyn Lister, Team Leader - Phytochemicals & Health, NZ Institute for Plant & Food Research 2.10 Clean labelling - How to come clean from a legal perspective Understanding what clean labelling is and what's driving consumer interest What are the broad attributes of clean labelling here in New Zealand, and globally? Exploring some popular examples of clean label claims and how to make sure you don t fall foul of the law Ciska de Rijk, Specialist Food Law Consultant, Simpson Grierson; Principal, Essence Compliance 2.40 Ensuring food compliance in free trade agreements How can food regulations create unjustifiable barriers to trade? To what extent are these barriers addressed by existing trade arrangements and agreements? What opportunities exist to reduce or avoid these barriers? John Barker, Principal, John Barker Law 3.20 Afternoon break and refreshments 3.40 Global megatrends - Transforming the way we produce, sell and eat food This session will discuss how global megatrends are playing out across Asia Pacific and shaping the economic and commercial landscapes. These megatrends create challenges and opportunities for the food industry for Global, Asian and New Zealand markets, and in particular the integrity of food supply chain. Bruce Baillie, Global Alliance Leader - Food Supply and Integrity Services, PwC under one roof with key New Zealand and International food players

7 4.10 FSANZ Update - Ensuring effective food standards in the industry The role of FSANZ in ensuring a safe food supply in Australia and New Zealand Snapshot of current applications to change the Food Standards Code Update on ongoing and emerging issues Ben Sutherland, Principal Food Technologist, Food Standards Australia New Zealand (FSANZ) 4.40 Panel Discussion - Uncovering food safety leadership Moving from food safety management to food safety culture Setting and achieving realistic expectations around food safety within the whole organisation Creating a compelling vision for change and inspiring innovation Food safety ROI - What does it mean for food safety leaders? Karen Du Toit, Food Safety Manager, Progressive Enterprises Roy Biggs, National Manager Quality & Food Safety, Tegel Foods Ltd Hayes Taylor, Managing Director, New Zealand Deli 5.10 Summary remarks from the Chair and Networking Drinks DAY TWO: Wednesday 29 March Welcome back from the Chair Owen Young, Professor of Food Science, AUT 8.55 Deploying the future of (near perfect) end to end visibility in supply chain Understanding the need for widely accepted global standards to enable data gathering and information sharing across organisations Ensuring your solution provider is operating in accordance to current international standards Achieving perfect end to end visibility to save time and costs as items move along the supply chain Owen Dance, Manager Quality Services, GS Future directions for high-value food - Creating an antibiotic-free livestock industry by 2030 We are in a good position to take up the opportunity of addressing antibiotic resistance as one of the lowest users of antibiotics in the OECD. The NZ Veterinary Association recently announced 2030 as an aspirational target for New Zealand to no longer need antibiotics for the maintenance of animal health and wellness. What are the opportunities for NZ s primary industries? Where are we on this journey? What are the key next steps? Mark Bryan, Chair, New Zealand Veterinary Association Morning break and refreshments A fresh produce perspective - managing food recalls Exploring solutions available to managing food recall events Fresh produce specific considerations Developing preparedness and resilience - exploring the recall and withdrawal process Hans Maurer, Director Strategy & Marketing, The Agri-Chain Centre Crisis management - Protecting a company s position during the storm In October 2014 bagged lettuce and carrot products contaminated from the Yersinia pseudotuberculosis bacteria put Foodstuffs and its supplier, Living Foods, at the centre of a media storm. Though not responsible for supplying the contaminated produce, the negative media exposure had the potential to strike a serious commercial blow for both companies. Learn how Foodstuffs managed the bad publicity and mitigated a potential crisis. Antoinette Laird, Head of External Relations, Foodstuffs NZ Going above and beyond compliance, how food safety and quality can create competitive advantage Raising the bar in terms of safety and quality - What are the costs and benefits ratio? Providing safe, high quality food Delivering a behaviour-based food safety management system Justine Pearce, Group General Manager - Food Safety and Quality, Fonterra Lunch break Challenging the boundaries of the food regulatory system Our food regulations are the outcome of balancing the competing needs of public health and safety, minimum effective regulation and addressing informed choice for consumers. Whilst food safety remains a foundation of our regulations, they now accommodate issues related to public health, such as providing Nutrition Information Panels on labels, health claim restrictions and mandatory fortification. What are the issues that are coming next? What are the risks to your business and regulatory burdens for the industry? Jane Lancaster, Director, Catalyst Ltd 1.30 Beating Listeria in ready to eat food Listeria is one of the key enemies for ready to eat food. Some of NZ s export markets like USA, Russia and Singapore have zero tolerance for it - how can we ensure it remains under control? Mitigating the risk of listeria contamination Influencing market choices offering safer food choice Sally Hasell, Consultant, Hasell Consulting 2.00 Afternoon break and refreshments 2.20 Avoiding disaster - Recent prosecutions under the Fair Trading Act in the food and beverage industry Gain insight into recent issues arising for businesses in the food and beverage industry when things go wrong and legal action needs to be taken. Relevant to those across the board, learn how these situations can be effectively handled and mitigated for best practice compliance. Joe Edwards, Consultant - Head of Marketing Law, Media & IP, Russell McVeagh 2.50 Reviewing your quality system: a critical evaluation of your quality system for suitability, adequacy and effectiveness Are we under control? Assessing your company s control quality needs and monitoring processes and behaviours Mitigating human errors provoking food contamination Annual reviews - who should attend, and what should be covered? Marisa Bidois, CEO, Restaurant Association of NZ 3.20 Combined Food Value Chain and Food Safety Conference Session: Promoting and protecting our brand - the true value of food defence This session brings together the two s to discuss one of the key issues in protecting our food exports and therefore our economy. Discuss the opportunities to create a unique advantage within key food exports and how New Zealand can position itself on the world stage with clean, safe products Closing remarks from the Chair and end of CONFERENZ.CO.NZ/NZFOOD

8 SPONSORSHIP AND EXHIBITION OPPORTUNITIES Gain a competitive edge by taking advantage of sponsorship opportunities to effectively market and position your brand. To talk about opportunities sponsorship@conferenz.co.nz or call (09) Exhibitors: REGISTRATION DETAILS conferenz.co.nz/nzfood SUPER SAVER EARLY BIRD LAST MINUTE Register & Pay before 5pm Register & Pay before 5pm Register & Pay after 5pm 27 January February February 2017 CONFERENCE $ GST $ GST $ GST WORKSHOP (EACH) $599 + GST $699 + GST $799 + GST BOOKING OPTIONS Agenda Updates: Conferenz Ltd reserves the right to make any amendments deemed to be in the best interest of the summit. Agenda is correct at time of printing, please check online for any updates. HOW TO PAY - DIRECT CREDIT Direct credit to our bank account (please supply details of remittance) ACCOUNT NAME: Conferenz Ltd ACCOUNT NUMBER: HOW TO PAY - CREDIT CARD We accept most major credit cards. Please contact our office directly on (09) if you wish to use this method of payment, or register online for this event at conferenz.co.nz A 2.5% surcharge will be added to credit card payments Code CK107, CK138: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z CONFERENZ.CO.NZ/NZFOOD WHAT HAPPENS IF I HAVE TO CANCEL? YOU HAVE SEVERAL OPTIONS: Send a substitute delegate in your place Confirm your cancellation in writing (letter or ) at least ten working days prior to the event and receive a refund less a $300+GST service charge per registrant. Regrettably, no refunds can be made for cancellations received after this date. GST No Copyright 2016 Conferenz Ltd