new zealand 2017 food summit - conferenz.co.nz · 1.30 want my business, invest your time - the art...

FOOD SAFETY& COMPLIANCEconference

FOOD VALUE CHAINconference

CONFERENZ.CO.NZ/NZFOOD

Endorsing Organisations: Online Partner:

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.

2 CONFERENCES • 1 LOCATION KEY LOCAL AND INTERNATIONAL FOOD PLAYERS

2017

TM

Foundation Sponsor: International Speakers Sponsors:

The Pan Food Industries Summit

New ZealandFOOD SUMMIT

28-29 MARCH 2017 | PULLMAN HOTEL, AUCKLAND

Steve Maharey, Member of the Board of Directors, FoodHQ

Justine Pearce, Group General Manager - Food Safety and Quality, Fonterra

Andrew McCallum, Principal Advisor, Economic Development Policy, MBIE

Mike Petersen, Special Agricultural Trade Envoy

Catherine Beard, Executive Director, ExportNZ

Scottie Chapman, CEO, Spring Sheep

Joanne Todd, Challenge Director, High Value Nutrition

Rachael Speedy, CEO, NZ Premium Foods

SPEAKER HIGHLIGHTS

• CEOs• Investors and Banks• Head of R&D and Product

Development Managers• Commercial Managers

WHO WILL BE THERE?



“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.

• Product and Brand Managers• Quality and Assurance Managers• Regulatory and Compliance Managers• Food Scientist

IMPLEMENTING A HACCP SYSTEM - A PRACTICAL WORKSHOP FOR BEGINNERS1.30pm - 5.00pm

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 examplesChristel 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 & OHSAS18001. 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.

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.

EXPORT REGULATIONS COMPLIANCE 9.00am - 12.30pm

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

THURSDAY 30 MARCH 2017

SEPARATELY BOOKABLE WORKSHOPS

Connecting the dots Sharing knowledge Promoting discussion


DAY ONE: Tuesday 28 March 20178.30 Registration and coffee

9.00 Opening remarks from the ChairCampbell 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 harmonisationHon. Steve Maharey, Member of the Board of Directors, FoodHQ

9.35 Ministerial Address - Paving the way to a shared national strategyMinister 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

10.25 Facilitated table discussion

10.35 Morning break and refreshments

11.00 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 consumer-

driven markets• Shifting to a high value chain orientation• Leveraging the triple helix - Linking R&D and technology with

the marketMark Ward, Programme Director, FoodHQ

11.30 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 productionCatherine Beard, Executive Director, ExportNZ

12.10 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

12.40 Facilitated table discussion

12.50 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 industryThis 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 platformsRachael 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

3.40 30 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 pursueMark Darrow, Chairman, Primary ITO

»»» Attend any session from the two conferences and network under one roof with key New Zealand and International food players

4.40 Leaders’ Panel - Time for a conversation about the futureSummarising 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 UniversityPeter Landon-Lane, CEO, Plant and Food ResearchJohn Morgan, Chief Executive, FoodSouth

5.10 Summary remarks from the Chair and Networking Drinks

DAY TWO: Wednesday 29 March 20178.50 Welcome back from the Chair

Campbell Naish, Partner, Katabolt

8.55 Top sector stories - Learning from leading international food countriesThe 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

10.00 Morning break & refreshments

10.30 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 processesDr Brendan Haigh, Dairy Foods Team, AgResearch

11.00 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

11.30 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, GS1

12.00 Lunch break

12.45 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 - DairyKimberly 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 88

2.00 Afternoon break & refreshments

2.20 Fresh is the new black - Linking technology and innovation in our supply chainConsumers’ 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 ignoreAs 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 defenceThis session brings together the two conferences 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.

4.00 Closing remarks from the Chair and end of conference

DAY ONE: Tuesday 28 March 20178.30 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


11.00 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 fast-

paced changes in the industry.

Jeremy Hill, Chief Science and Food Technology Officer, Fonterra

11.30 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

12.10 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

12.50 Lunch break

1.40 Case Study - The nutrition and health claims regulatory journey The new FSANZ Standard 1.2.7 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


3.40 Global megatrends - Transforming the way we produce, sell and eat foodThis 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

»»» Attend any session from the two conferences and network under one roof with key New Zealand and International food players


Providing safer food to consolidate NZ's unique competitive advantage

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 20178.50 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, GS1

9.30 Future directions for high-value food - Creating an antibiotic-free livestock industry by 2030We 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


10.30 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 processHans Maurer, Director Strategy & Marketing, The Agri-Chain Centre

11.00 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

11.30 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

12.00 Lunch break

12.45 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


2.20 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 defenceThis session brings together the two conferences 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.

4.00 Closing remarks from the Chair and end of conference


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new zealand 2017 food summit - conferenz.co.nz · 1.30 want my business, invest your time - the art...

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