THEME: THE NEW GENERATION
Who is the new generation, what do they want and how will that influence the future in food?
Food SA’s third annual full day Summit was held Tuesday 21 May 2013 at the Adelaide Festival Centre and addressed the theme of ‘The New Generation’ with food experts in retailing, manufacturing, branding, regulation, cooking, recipes and consumers leading the way for you to gain new ideas and inspiration.
- Richard Hinson, Metcash: How to flourish in retailing
- James Ajaka, nudie juices: Branding for the future
- Pamela Clark, The Australian Women’s Weekly Cookbooks: The resurgence of good food
- Peter May, FSANZ: The New Code
- Dr Marc Newson, Clean Technologies Supplier Advocate: Innovations and Cleantech
- Steve Davis, Baker Marketing: Recipe for online marketing
- Tony DeCorso, FAB Export: Doing business in China
THE INDEPENDENT CHAMPION: RICHARD HINSON, METCASH
HOW TO FLOURISH IN RETAILING
Metcash Food and Grocery is a leading marketing and distribution company, supplying dry grocery and fresh foods to independent grocery stores. It is comprised of supermarket and convenience divisions supplying to approximately 3,100 independent stores across Australia including: IGA, FoodWorks and Lucky 7 and has its own private label offering with three distinctive brands; IGA Signature, Black & Gold and No Frills. Richard Hinson, General Manager Metcash, will present on the current retail climate, and how your businesses and products can flourish in retailing over the next decade.
THE BRAND MASTER: KEN CATO, CATO PARTNERS
BRANDING FOR THE FUTURE
Cato Partners are identity managers and designers creating an unmistakable presence for some of the biggest brands internationally and in Australia including the new South Australia brand. Ken Cato, Chairman and Executive Creative Director will share his international brand and design experience focusing on the importance of branding, how to make your brand stand up and out against the competition and the application and relevance of the South Australian brand.
THE NUDIST: JAMES AJAKA, NUDIE JUICE
UNDRESSING THE MANUFACTURING GAME
Nudie juices are celebrating 10 years of their famous 100% fruit juices with no preservatives, added sugar, flavourings or colourings. In this time nudie have grown to over 5000 stockists, state of the art processing, and a range of products. Chief nudie, James Ajaka will present on the brand that is nudie, its growing pains and creative ways of handling them, the importance of brand engagement with consumers, and the new innovations moving nudie into the future.
THE REGULATOR: PETER MAY, FSANZ
THE NEW CODE
Food Standards Australia and New Zealand have recently amended the Food Standards code which includes major changes for food labelling in regard to Nutrition, Health & Related Claims, Country of Origin Labelling (Unpackaged Meat Products) and Maximum Residue Limits. These changes will impact all food businesses and Peter May, General Manager, Policy and Regulatory Services from FSANZ will talk you through what this means, updating your labelling and ensuring you comply.
THE COOK: PAMELA CLARK, THE AUSTRALIAN WOMEN’S WEEKLY COOKBOOKS
THE RESURGENCE OF GOOD FOOD
The Australian Women's Weekly Cookbooks have been published for over 40 years, with more than 1000 titles in that time. They continue to be one of the world's most successful cookbooks because the food is inspirational and easy with every recipe photographed and triple-tested, guaranteeing reliability. Pamela Clark, Editorial and Food Director of The Australian Women’s Weekly cookbooks, is one of Australia's most loved and respected food experts for the last 50 years. Pamela has a wealth of knowledge about cooking and food and will share her insights on recipe and publishing trends, and the impact that the digital age and popular TV shows are having on food styles, consumers and cooking.
THE FUTURISTS: VICTORIA MCCLURG, BAROSSA VALLEY CHEESE COMPANY, ALEX KNOLL, BAROSSA FINE FOODS, KATHERINE MAITLAND, PANGKARRA
NEW KIDS ON THE BLOCK: PANEL DISCUSSION
A panel discussion of the future of the South Australian food industry as seen through the eyes of this younger generation of food manufacturers, as well a discussion on how to engage with future generations and keep manufacturing alive.
All attendees can select two out of the three sessions to attend.
RECIPE FOR ONLINE MARKETING
How do you market your product online? In this session find out your defined audience and point of difference – what is your WOW factor! What website elements are necessary… and explore mobile friendly options. Find out the key content to attract visitors with aspects like how to use words, recipes, images and video, plus finally how to be smart with social media.
Presenter: Steve Davis, Baker Marketing
INNOVATIONS AND CLEANTECH
How can you overcome impediments in manufacturing such as efficient hot water generation, refrigeration, trade waste and alternatives to pasteurisation? In this session, find out about clean technology solutions that are currently available, and what solutions will be emerging over the next 3-5 years. Hear from SA manufacturers who have initiated a program to incorporate clean technology, and the impacts it has had on their business.
Presenter: Dr Marc Newson, Clean Technologies Supplier Advocate
BREAKING INTO THE ASIAN MARKET
Hong Kong and China reflect two growing world markets, with the opportunities for Australia immense. They are however tough markets to break! This session will give you insight into what you need to know about the markets, key trends and opportunities, and how to deal with trademarks and logistical issues.