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Sheikh Saeed Hall 2 | 30 minutes
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Sheikh Saeed Hall 2 | 10 minutes
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Sheikh Saeed Hall 2 | 25 minutes
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Sheikh Saeed Hall 2 | 45 Minutes
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Sheikh Saeed Hall 2 | 25 Minutes
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Sheikh Saeed Hall 2 | 30 Minutes
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Sheikh Saeed Hall 2 | 35 Minutes
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Sheikh Saeed Hall 2 | 50 Minutes
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Sheikh Saeed Hall 2 | 40 Minutes
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Sheikh Saeed Hall 2 | 15 Minutes
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Sheikh Saeed Hall 2 | 20 Minutes
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Dubai World Trade Centre | 20 Minutes
14:40 - 15:00
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Dubai World Trade Centre | 60 Minutes
16:40 - 17:00
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Dubai World Trade Centre | 05 Minutes
17:05 - 17:05
Dubai World Trade Centre |
10:00 - 10:30
Dubai World Trade Centre | 30 Minutes
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11:55 - 12:20
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Sheikh Saeed Hall 2 | 60 Minutes
14:00 - 14:20
15:30 - 15:30
Sheikh Saeed Hall 2 |
The advent of food resilience
2020 has brought inevitable uncertainty. But what remains key is the how we face the next few years ahead. What goes into building true food resilience? What does this mean for economies and societies at large? And how have the changes and shifts in the F&B industry impacted business? In this presentation we look at the resilience of the industry and the boundless potential of tomorrow.
Resource sustainability is a term we all have come to know and understand. The pandemic has now elevated key issues that existed before, making the conversations about food security and the changing rules of feeding a growing population sustainably. The session will highlight the role of F&B manufacturing, innovation through products and how likely are we to succeed in meeting new consumer demands?
Companies are beginning to face a new generation of challenges, a picture of “climate-smart” agriculture is emerging that combines enhanced crop resilience, productivity, and food security, along with reduced environmental impact. What kinds of adaptive practices are trending? What material climate risks and opportunities exist? How can we innovate for climate change? This super-fireside explores myriad ways to set the course for tackling climate leadership.
Smart Logistics allows food producers, packagers, and shippers to monitor the condition of food shipments to control temperature and guard against all types of risk. With great power comes responsibility. The global smart food logistics market has reached US$ 101.1 billion in and has taken center stage following COVID-19 restrictions on international trade lanes, affecting sea, land and air travel. Powered by internet of things (IoT) the convergence of logistics and technology has been identified as a key driver towards growth of the market. This session digs deep into the future of warehousing, inventory levels and costs and transportation, capacity, utilization and prices.
With changing consumer profiles co-creating alongside an innovation ecosystem is key to unleashing opportunities in taste. Food security and taste preferences have become an important factor behind food choice. This presentation takes us on a deep sensory journey and leads us directly into the hearts and minds of the consumer.
This session encapsulates the latest opportunities in African markets. With a large population working in agriculture, abundant fertile land, over the past years we continue to see private investment in the African food business. The pandemic highlighted the urgency of transitioning towards a healthier and more sustainable food production system and at the heart of these shifts is INNOVATION. Food industry stakeholders are increasingly turning their attention to the impact the last 18 months have had on food processing and manufacturing. Encouraging sustainable food processing and manufacturing is one of the primary objectives of this session. In this session begin to understand ways innovators and manufacturers can take part in the African market, and how African manufacturers can share their discoveries in tasty sustainable products.
Arab countries face a different set of limitations, including natural resource endowment and production constraints, which impact the ability of nations to weather food-price shocks. This region has an increasing demand for food and water due to population growth, urbanization, and the expansion of the middle class. What is happening locally and regionally to improve food production, processing, packaging and overall sustainability?
Having a good supply chain ultimately puts you at a huge advantage. If the pandemic has taught us anything it is that when one link in the supply isn’t operating at peak performance, every other link in the chain is negatively impacted. This session highlights case studies showcasing opportunities for food manufacturers to increase efficiency safety and productivity in their logistics and supply chain. How we do harness the power of shipping, cold chain, cyber security, traceability? What new applications exist? How can you utilize data to allow for agility in planning and response? Global supply chain CEVA Logistics shares their case studies from local and global offices that have quickly adapted to the changes in the food manufacturing.
Proposed: CEVA Logistics
Breakthroughs in computing, sensors, mobile connectivity, artificial intelligence, robotics, 3D printing, and advanced materials are transforming manufacturing and production systems. How do we navigate global value chain disruption? Applications of blockchain technology in the food industry How can blockchain technology help improve the food industry?
The growth of alternative proteins and how we might localize supply chains. Expert speaker will address the way we think about alternative proteins and inspire will us to consider latest innovation and trends emerging in the food industry.
Radio Presenter, Producer, Writer, and Trainer
Suzanne Radford is an award-winning presenter and producer, the Middle East and the UAE being a particular region of interest. She established a successful career in radio hosting the hugely popular, Dubai Today for Dubai Eye 103.8 shining a spotlight on the business of food in the region and internationally. Her efforts were recognized after being awarded ‘Best Radio Talk Show’ by The Sharjah Government Communication Awards. Suzanne has also been shortlisted as part of an esteemed international list of journalists by the Association of International Broadcasting Awards for two awards - Best Talk Show Current Affairs and for Best Radio Personality.With a passion for good food and a good story, Suzanne has interviewed a diverse range of leading speakers along the food supply chain including world renowned chefs such as Chefs Gordon Ramsay and Vineet Bhatia to name a few. She travels extensively producing features on ingredients and food production to markets that include Australia, New Zealand, India, Ethiopia, Singapore, South Africa, UK, Ireland and France.She combines her wide range of knowledge and skills to provide coaching and training in presentation and voice working with clients like the British Embassy, Dubai Travel & Tourism and The Royal Air force as well as coaching companies and individuals in the public and private sectors in nature connection for wellbeing and stress management as a certified forest therapy practitioner.
CEO, Global Food Industries (GFI)
Ahmed Bayoumi, whose three-decade-long professional career includes holding key management leadership positions in Procter & Gamble, PepsiCo, Mars and Americana, was appointed as the CEO of Global Food Industries (GFI) and International Beverage and Filling Industries (IBFI) in February 2020. Bayoumi holds a Bachelor’s Degree in Economics from the American University in Cairo and a Master’s Degree in Economics from the University of Gothenburg in Sweden. Since assuming the role in February 2020, he is mainly responsible for taking GFI and IBFI’s aspirations to new highs and double the company’s business over the next 5 years. Bayoumi also heads a new management team and works closely with them to achieve the company’s objectives.
Global Segment President - Consumer Packaged Goods, Schneider Electric
As the Segment President for the Consumer Packaged Goods Industry for Schneider Electric, Mike Jamieson leads the global sales and marketing efforts across Food & Beverage, Life Sciences and Household & Personal Care, ensuring the company establishes itself as the leader in helping manufacturers and equipment suppliers to achieve sustainable, agile, reliable and transparent manufacturing and supply chain operations via its broad portfolio of Electrical, Automation and Software solutions and services. Mike joined Schneider Electric in March 2015 and is located in Marktheidenfeld in Germany, however is originally from a town called Arbroath in Scotland. Prior to joining Schneider Electric, Mike worked for five years for a German software company that specializes in Breweries and Dairies called ProLeiT. He was responsible for Global Sales and Marketing and operations within its 10 international subsidiaries, including running the North American business as its CEO.Previous to that, Mike Jamieson held a variety of positions at Rockwell Automation over a 12 year period. Jamieson held the position of Global Sales and Marketing Vice President for the Beverage Industry before going on to take responsibility for the sales and marketing strategy and execution for the Consumer Packaged Goods segment within Rockwell Automation. He was located in Brussels Belgium during his tenure.His working career however started in manufacturing, having enjoyed 10 years working for Crown Cork & Seal out of Oxford in England, responsible for the Project Management of large greenfield production facilities implemented in Asia Pacific and Eastern Europe.Mike holds a degree in Electrical Engineering from the Strathtay University in Dundee, Scotland and an MBA from the Open University Business School.
Director Research & Innovation, Quality & Food Safety, Danone Egypt
Samir is currently the Danone Egypt director of Research & Innovation as well as Quality & Food Safety (double hat) leading a team of professionals to develop innovations across the total value chain while also ensuring the quality of our products through the entire route to market. Previously Samir was the director of global design for Mars Wrigley Confections based in Chicago, leading a team of designers & innovators who provoke the business to think bigger about market opportunities, at the same time delivering iconic brand experiences. Other capacities within Mars included director of the Future Innovation Team for Mars Global Chocolate based in Dubai. In this role he was responsible to define the future innovation program and the emerging market entry strategy for Mars Global Chocolate Segment to solve wicked problems facing the category.Samir has over 25 years in product development experience from around the world (USA, Germany, Egypt, UAE, Saudi Arabia, China & India) across several categories including food products, and has worked on some of the major launches in the industry. His career spans blue-chip companies such as P&G, Kraft and Mars.Samir is also a Danone expert in design thinking and innovation process & tools, as well as a frequent speaker in innovation forums locally & globally. Samir graduated from the American University in Cairo in 1993 with a B.Sc. in Physics and a minor in computer science; Samir also attended the launching new ventures executive education at Harvard 2013.
Executive Chairman, Bio Food Products Ltd
Joachim Westerveld has an established career in business and
entrepreneurship with extensive experience working in business strengthening
and development in challenging environments across Africa and Pakistan. Joachim
serves as the Executive Chairman at Bio Food Products Ltd - a leading dairy
food company in Kenya, he is the Chief Executive at Highland Drinks – a leading
drinking water and soft drinks manufacturer in Kenya. And the Co-Founder and
Executive Chairman of ProFarm Pakistan – the first one-stop Dairy Farm product
and service provider in Pakistan with over 100,000 farmers having used the products
and services since operations began in 2007.
Joachim also serves as the board chairman for Shujaaz Inc, a
network of social ventures based in Nairobi and Dar Es Salaam that connects
young people with the information, skills and resources they need to take
control of their future. Shujaaz Inc Ventures mobilises 7.5 million 15-24-year-olds
across East Africa Joachim has been advising the senior leadership team since 2014. He is also the
Chairman of Mawingu Networks – providing affordable internet and as widely as
possible to homes and businesses in developing countries.
Joachim holds a degree from the University of Amsterdam.
General Manager, Kosher Arabia
Matt is a detail-driven, creative, and extremely resilient high-end professional, who thrives within challenging environments, where premium quality and exceptional service standards really matter. With 24 years of diverse international experience across many aspects of luxury hospitality, food service and F&B retail environments Matt has developed a unique spectrum of operational and strategic expertise and keenly seeks constant improvement, taking his inspiration from the forefront of global F&B scenes. By applying his extensive technical, analytical, trend and creative expertise, Matt is outstanding in making a positive impact to increase performance, improve customer experience, widen the market and disrupt the competition. With his skills, knowledge, business acumen and experience Matt has become a very desirable person within the hospitality industry. Matt has worked for some of the biggest names in the industry, including Absolute Taste formerly a McLaren Group Company, Club Wembley, Mandarin Oriental Hotel Group, RA Venues part of the Compass Group and Food Story.Uniquely Matt holds extensive knowledge of the kosher catering industry having launched and led Food Story as Managing Director for four years. Under Matt’s direction Food Story added a new and hugely exciting dimension to the kosher events market in London and within a short period of time Food Story became known as a welcome disruptor and innovator at the pinnacle of the luxury catering market.Matt relocated to Dubai having re-joined Absolute Taste in 2019 as Project Director for EXPO 2020. As the Covid 19 Global Pandemic delayed and reshaped EXPO 2020, Matt took the opportunity to lead the Kosher Arabia project, opening the UAE’s first major kosher kitchen.Under Matt’s leadership Kosher Arabia is producing hand crafted food for the travel, retail, hotel and events market in the UAE and has recently started export, with ambitious goals to challenge the kosher food scene globally.
Rabbi Joel Weinberger
Head, India South Asia Operations, Star-K
Rabbi Joel Weinberger
This session commands many conversations, especially as we begin to adapt to the supply chain dilemma. It is not just ingredients, packaging materials, construction materials and everything else that processors need to maintain and expand their operations. How will companies retain workers, meet customer demand while innovating for new products? Do we know enough about how we stay efficient and remain prepared for new eventualities? Ecommerce really came into its own has it found its soul?
Food and technology innovation is at the heart and soul of changes in remote engineering, value engineering and new trends affecting enabling industries. This session provides fresh insights into new value creation caused by disruption and accelerated by our need for agility, adaptability and positive transformation. How do we support inclusive technology adoption? How do we align latest trends?
Global functional ingredients market is expected to reach US$100million by 2025. A no brainer if you are considering how to rejuvenate your products and regain competitive edge. The session does a deep dive into functional food items like Vitamin D-fortified orange juice or yoghurt drinks containing probiotics which are becoming popular as consumers care more about what they’re putting into their bodies. Show case how you deliver multiple things in one bite.
What does the future of packaging look like? Have we been able to keep up with the global acceleration of technology and consumer trends? As the marketplace picks up, this session provides an in-depth analysis of market conditions, packaging innovations, sustainability efforts to accelerate advancements in tech. What will be the primary drivers of growth in the future of plastic packaging? How will policy shift plastics and its usage? What are the latest forecasts for food, medical and other packaging markets. How should companies prepare to take full advantage to the highs and lows of a changing landscape?
Plant-based products are increasingly all the rage, taking over supermarket shelves and freezers around the globe. Not only for vegans, general omnivores now make up a large portion of potential customers driving growth in the market. Let’s talk about the data, the stats and consumer needs. How are food manufacturers innovating rapidly in the plant-based market? What are the new additions to the region?
With producers striving to maximize both food product quality and production rates, food processing efficiency continues to be critical to drive profitability. Forward-thinking producers are taking a holistic and systemic approach to improving food manufacturing efficiency, and wringing savings from their operations by taking on enterprise-wide digital transformation projects. How can we unlock data to unleash innovation? The session brings together top views on digital transformation and its far reaching future in the food industry.
The food processing and handling (FP&H) sector provides the systems, machinery, and equipment that help the food industry feed a global population approaching 9 billion people by 2050. It is the behind-the-scenes enabler that quietly and efficiently moves food from field to factory and onto the plate. How do we service growth in demand in emerging markets while keeping optimum quality? What are the new standards? How do we take the transformative leap forward in technology capabilities? Which process gives you the best output in terms of quality and safety? The session welcomes quality, security and safety experts to look at how we can further step up quality of food products while understanding ethics and safety.
Food manufacturing companies have traditionally yielded higher total returns to shareholders than many other industry sectors. We ask experts about innovation in in digital transformations, how they are optimizing value for their customers. The session will highlight what the value chain needs to do to attract more business and how innovation will determine way we do business tomorrow. As digital transformation takes over are you sinking or swimming?
Supply Chain Director, SIG Combibloc
Mohammed Magdy is the Head of Operations and Supply Chain at SIG Middle East and Africa based in Saudi Arabia. He joined SIG in 2018 and brings more than 25 years of experience with leading FMCG companies in Egypt, Switzerland, Saudi and the UAE including Proctor and Gamble, SC Johnson and United Electronics Company.
He holds a bachelor and master’s degree in industrial engineering from the American University in Cairo, Egypt. He is married to the lovely Minnat, and is a father of 2 boys and 1 princess - Hussein, Ali and Malika.
Managing Director, Multivac
For more than 15 years, Mr. Amir Sotoudeh has successfully established in theMiddle East the importance of packaging with MULTIVAC innovative packagingsolutions which include Thermoforming Packaging Machines, Traysealers, VacuumChamber Machines, Labellers, Quality Control Systems and Automation Solutionswhichspecializes in the sectors of food, industrial and healthcare products.
With a background in Agriculture Engineering, he fully understands the importanceof food products with long shelf-life, and through MULTIVAC’s extensive portfolioand innovative solutions that focus on sustainability, which means offering solutionswhile saving resources, MAP packaging was firstly introduced to the meat sector inthe Middle East region.
As the leading executive of MULTIVAC Headquarters in the Middle East region,which caters to 14 countries, he continues to approach and serve the market bysupplying the best packaging solutions for local products, which is an important partof MULTIVAC’s policy.
Quality & Food Safety Director, Middle East, India & Africa, Kerry
Campbell Mitchell is Regional Quality and Food Safety Director for Kerry Group MISA (Middle East, Indian Subcontinent and Africa), based in Dubai since 2018. Kerry Group, a leader in taste and nutrition, has over 150 manufacturing locations globally and over 18,000 products. Kerry has two facilities in the Middle East, Suhar in Oman and Jeddah in Saudi Arabia. Kerry also has a Regional Technology Centre in Dubai.Campbell was Group Compliance Manager for Almarai in Saudi Arabia where he worked for 9 years. Almarai, the largest food company in the Middle East, produces Dairy, Poultry, Bakery, and Infant Nutrition products. His previous experience includes roles at McCain Foods, Nestlé and Fonterra in New Zealand. He has a BSc in Microbiology from Otago University and Post-Graduate Diploma in Business Administration from Massey University, New Zealand.
Sharad P. Barlingay
Head of Food Technology, Research and Development, Mars Inc.
Mr. Sharad Barlingay is currently Heading the Food Technology in Mars Foods, Pune. He has completed M-Tech in Food Technology from UDCT, Mumbai & has also done Executive MBA from IICT, Lucknow.He is having 26 years of experience in steering New Product & Business Development, Production, Manufacturing, Quality Assurance and Supply Chain functions.He has got international exposure which includes UAE, Saudi Arabia and Kenya.Before joining Mars Foods, Sharad was associated with MNC Companies – IFFCO, Tate and Lyle and Nestle and Indian companies like Synthite, Haldiram’s and SM foods.His main area of expertise is Snack foods, Sauces, Seasonings and Mayonnaise.
Sharad P. Barlingay
Quality, Security & Safety Director, Confiserie Leonidas
Dr. Athanasios Moschos is a Quality and Food Safety professional with more than 25 years of experience.
He obtained his PhD in physical chemistry at Brussels University (ULB).
He is also graduate in Occupational Safety & Hygiene and in Innovation Management.
He worked as expert at the European Commission for 3 years.
Since 1995, he works for the food industry in Belgium.
As head of Quality Department, he has a global and integrated vision of quality and safety.
He is also member of Regulatory Committees of Industry Associations.
Its expertise covers the fields of certification (ISO 9001, FSSC 22000, BRC, etc.), risk & crisis management, innovation, as well regulatory aspects in the food industry. For the past two years, he has taken a keen interest in the digital transition and the implications that this transition will have on his areas of expertise.
Regional Head of Food Service – MEA, , General Mills
Wissam Menkara is a commercial strategist with more than 10 years increasing corporate profitability and growth across a range of FMCG organizations operating at international global levels.
Wissam has led foodservice business and operations, as well as shaped eCommerce strategy that has enabled him to support organizations to maintain a competitive edge and increase brand awareness. He has realised significant and sustainable organisational growth of the Foodservice portfolio by 34%, representing incremental growth of $15MM. With strong expertise in innovation and portfolio management he bring a combination of creativity and commercial acumen, together with an entrepreneurial ethos that underpin his ability to assess market gaps and trends as the basis for business development and portfolio expansion opportunities.
Wissam often showcases his experience in business process re-engineering, and maximizes organizational efficiencies as the Head of Food Service at General Mills
Facility and packaging line design is undergoing a significant transformation driven by technological innovation and evolving marketplace dynamics. Today’s food and beverage manufacturing leaders need to consider the following key factors in order to approach their food packaging process with a strategic, future-proof plan.
Consumers are looking to cut down on sugars, what are the solutions that will encourage health and wellness? How do we tackle calorie reduction?
To take advantage of consumer preferences. Food manufacturers must prepare for a new wave of novel technologies, as well as evolving consumer attitudes, which means understanding how AI and machine learning can help modelling and predicting human sensory perception. Who’s AI is better?
Those who actively work on predicting consumer preference, and take on AI and machine learning, could mean a much easier, faster transition into the future and could mean the difference between a share in the rapidly growing market—or a rapid downfall.
All signs point to consumers demanding more fresh diet choices the importance of ensuring a ripe, crisp and plentiful selection is perfectly clear. What disruptions should your supply chain management company plan for? Consumers are asking ‘ show me the journey’, what digital intelligent tools are defining the ‘farm to table’ revolution? How do we continue to drive efficiencies in operations and in the supply chain.
Food safety and security are two complementing elements of our sustainable future. We need to get the right tradeoff between sustainability, food security and food safety. When aiming for these triple goals policy, regulation and market feedback plays a key role in reducing food losses and waste and resource footprints. What has been the actual performance of food systems around the world, and what has been the role of policies? How should policy makers go about designing policies that are coherent across different dimensions such as food security and nutrition, livelihoods, and environmental sustainability?
Food manufacturers are increasingly looking towards incorporating ozone treatment to treat a wide range of foodstuffs, ranging from fruits and vegetables to spices, herbs and meat. With so much information about ingredients testing and traceability, how does the industry cut through the noise and provide innovation in food irradiation. What art the most common sources of food irradiation? Why is radiation energy so important and how can we further support the market by extending the shelf life of food.
The session will highlight how technology and human ingenious continue to improve food safety.
Mr. Dominique Floch
General Manager Turkey – Middle East – Africa , Tate & Lyle DMCC
Mr. Dominique Floch is the General Manager in Tate and Lyle Turkey – Middle East – Africa based in Dubai office since 2014. He is leading the sales and technical team doing the development of all these markets for Speciality Food Ingredients.
Mr. Dominique Floch has more than 20 years of business management experience focusing on operations and development of new markets.
He started his career in Asia, establishing a sourcing network of food products for a supermarket chain.
He joined the Danone Group in 2002 where he held several supply chain and procurement positions in France and overseas.
He became purchasing director for Al Safi Danone in Saudi Arabia in 2008 and in 2012, he continued his career in Danone South Africa holding a similar position.
He graduated with a degree of Agricultural Engineering from Higher Educational Agricultural Institution of Angers, France.
Mr. Dominique Floch
Founder & Chief Executive Officer, Analytical Flavor Systems, Inc.
Founder and CEO, Jason Cohen s research on human senses and technologies inspired the system s design which allows companies to create unique flavors. The company has raised $6.5 million in funding to date.
Before starting Analytical Flavor Systems, Jason was the Founder and Executive Director of The Tea Institute at Penn State, which oversees 20+ researchers in 5 fields of study in traditional Chinese, Japanese, and Korean Tea. Jason did his research in sensory science, machine learning, and artificial intelligence - eventually developing the Gastrograph system after 3 1/2 years of research.
Gastrograph AI explores the benefits of technology in target marketing in the food industry through the use of artificial intelligence. Utilizing global research analysis on over 100 food and beverage categories, the company offers its clients a unique insight into consumer's taste preferences all around the world.
Director of Supply Chain, Bateel International
Presently a specialist in Food and Beverage Supply Chain Management and Procurement, Kunal heads the Global Supply Chain for Bateel Group (based out of Dubai) that has operations in over 11 countries from US to Middle East to South East Asia. He has been instrumental in opening and managing over 200 F&B outlets during his F&B Supply Chain tenure. Major brand names include Bateel café’s and boutiques, Godiva Café’s , Tim Hortons, Coldstone Creamery and Sbarro Pizza. Awarded as ‘Emerging Leader in Supply Chain Management – Middle East’ by Institute of Supply Chain Management, ISCM in Dec, 2018. Travel and food continue to be his passion that gets him going every morning.
Food Safety Specialist, Dubai Municipality