The latest news from the best

How is the food industry affected by market trends and new technology?

What is breaking news from research and industry?

What is required by leadership in today's world?


TRENDS AND TECHNOLOGY


 Christopher Elliott, Professor of Food Safety and Director of the Institute for Global Food Security, Queen’s University Belfast

Christopher Elliott, Professor of Food Safety and Director of the Institute for Global Food Security, Queen’s University Belfast

food fraud - A GLOBAL CHALLENGE WE NEED TO ADDRESS NOW!

This year we have been so incredibly fortunate to get Christopher Elliot to hold a post at the conference. Chris is the man who led the government's independent review of the UK food system after the horse-meat scandal. Over the years, he has built an impressive network of high-level partners across Europe, the United States and Asia. His commitment and drive has resulted in genuine and important changes throughout the food system, and helped to generate increased debate and dialogue around food safety, quality and integrity. He has received several major awards for his work.

A post about Food Fraud and global challenges that leaders in the food industry should and must be aware of. Which discussions and topics should be on the table of any management team in the food industry now and why? How can cross-border cooperation contribute to safer food?

 

 

 

 

 Cilia Holmes Indhal, Director Sustainability, Aker Biomarine  

Cilia Holmes Indhal, Director Sustainability, Aker Biomarine
 

are SUSTAINABLE BUSINESS MODELS PROFITABLE? 

Cilia believes that sustainable business models are essential to surviving as a business in the future. There are more and more business leaders who share this viewpoint. How does this look like in practice? How can we produce both safe, green and profitable?  

Cilia shares her story of how Aker Biomarine has created positive results with its sustainable business model. Cilia has analyzed over 400 sustainable business models in order to get a better understanding of how companies can succeed, and has also previously worked with the matter in the UN and KPMG.

A post of professional expertise and learning points from Aker BioMarine's successful journey from start to measurable results. What can you do when you get back home and what are the criteria for success?

 

 

 Christian Lassen, Head of Blockchain, IBM Nordic  

Christian Lassen, Head of Blockchain, IBM Nordic
 

HOW CAN BLOCKCHAIN TECHNOLOGY GIve SAFER FOOD AND BETTER BUSINESS?

2017 was a landmark for the development of blockchain solutions that exceeded existing technological constraints in many areas. Blockchain has now also become a hot topic in the food industry worldwide. At this year's conference Christian will provide practical information about what blockchain is, how to get started, and he will also share several different cases and experiences achieved by implementing blockchain in the food system.

Christian Lassen has worked for 15-20 years in the IT industry, focusing on sales management and business development. He joined IBM Denmark in 2007 and has mainly held roles in Software and Client Management. Since September 2016, he has been the leader of IBM Blockchain in the Nordic region, helping clients to apply this new technology.

 

 


 Ole Petter Novsett, Sales Director, Disruptive Technologiesl

Ole Petter Novsett, Sales Director, Disruptive Technologiesl

MAY SENSOR TECHNOLOGY CREATE COMPETITIVE ADVANTAGE IN THE FOOD CHAIN?

How can sensor technology help improve food safety, reduce waste and reduce maintenance costs? What must the food industry consider when selecting sensor technology? The true value lies in accessing the right type of real-time data, which helps you make smart decisions faster than before. What are the challenges and where are the opportunities? We have invited Ole Petter from Disruptive Technologies to answer these and other questions, as well as presenting a live case.

 Trond Stokmo, Senior Consultant and Audit Manager, Aquatiq Consult AS

Trond Stokmo, Senior Consultant and Audit Manager, Aquatiq Consult AS

INTERNATIONAL STANDARDS IN CHANGE - NEW REQUIREMENTS IN 2018

How do trends in sustainability, food fraud, food safety and quality affect the requirements of international standards (FSSC / ISO 22000, BRC, IFS)? What do the changes entail and when will they appear? Which standard should we choose and why? Trond is one of Norway's most experienced audit leaders for the food industry and has for many years revised and certified food producers at home and abroad. He will give a brief view of the most important changes and backgrounds for these, as well as giving advice on what your company should be prepared for - in a short and a little longer term. 

 Anita Nordeng Jakobsen, Associate Professor, NTNU

Anita Nordeng Jakobsen, Associate Professor, NTNU

More ready to eat FOOD - A CHALLENGE IN REGARDS TO FOOD SAFETY AND QUALITY? 

The range of fresh and lightly processed foods is increasing in and outside Norway. This means that vulnerable groups to food-borne disease increase the intake of this type of food. A sharp change in eating habits implies a changing risk image that food manufacturers need to take into account. To what extent does it affect the risk image, what makes this type of production demanding? What must we consider to ensure both food safety and quality? The Department of Biotechnology and Food Science at NTNU has engaged in answering these questions, and Anita will present the project and the results.


ON RESTRUCTURING AND building OF NEW FACTORY


 Espen Gjerde, CEO Joh. Johansson Coffee Ltd.

Espen Gjerde, CEO Joh. Johansson Coffee Ltd.

 Arild Enmo, Factory Director, Norwegian Chicken Ltd.

Arild Enmo, Factory Director, Norwegian Chicken Ltd.

 Gøril Kvernmo, Company Director, Norwegian Chicken Ltd.

Gøril Kvernmo, Company Director, Norwegian Chicken Ltd.

CLIMATE NEUTRAL FACTORY - COMBINED WITH PROFITABLE OPERATIONS - HOW?

Europe's most modern and environmentally friendly coffee factory will be ready by 2020. Espen will, through the practical post "Climate neutral construction and production - combined with profitable operations - how?", share why Joh. Johansson Coffee chose to embark on this ambitious project. Is it profitable? What are the key learning points for success? What can a business do that can not afford new builds?

Espen has a long history in the food and beverage industry, first Tine, then various management tasks in Asko and Norgesgruppen. Before he entered the Norwegian coffee industry in 2011, he was CEO of Meny. I am concerned with both quality and experience, says Espen Gjerde. Coffee is the Norwegians' social drink and offers positive experiences in everyday life. In our industry, we stand together and share knowledge and experiences.

Norwegian chicken; The road from controversial to world leading

In recent years, the company has carried out a comprehensive turnaround focusing on establishing management and control, developing and professionalizing the business, as well as building a reputation that prides itself on both owners, employees and partners. Norwegian Chicken says they have to dare to rethink, and through this create "the world's best food value chain". The fact that they are now investing 2 billion in a new factory at Orkanger in Trøndelag is based on this ambition. Organization Director Gøril Kvernmo and Factory Director Arild Enmo will tell us about the development of the company and how their management is working to achieve its ambitious goal.

Arild is a man of wide experience in the company. He has held several roles in the factory, and thus has thorough knowledge of factory operations, chicken production and the complexity this type of food production entails. Today, Arild has the overall responsibility for factory operations, including quality and improvement work, efficiency projects and production processes. He is also responsible for directing the work of projecting the factory operation in Norwegian Chicken's new plant. Gøril has been employed in Norsk Chicken for 2 years. In recent years, she has worked as HR Manager, and has experience from restructuring processes, organizational and competence development, career guidance and recruitment. Gøril is responsible for HR / HSE, communication, competence development and administration services in the Norwegian Chicken's value chain, and is also responsible for managing the restucturing process which the company is in the process of.

 


MANAGEMENT, CULTURAL MEASUREMENT AND CULTURAL CHANGE


 Linda Hammarstrand, Company Culture Advisor, Culture Academy AB

Linda Hammarstrand, Company Culture Advisor, Culture Academy AB

HOW TO ESTABLISH AND DRIVE A "HIGH PERFORMANCE ORGANIZATION CULTURE"

A strong brand is built from within through a strong organizational culture. Linda describes businesses as a big relay race, where each employee plays a key role in his team. "What makes businesses leading today is our ability to cooperate - we have to work together, not only at the same time!" But how do we create a high-performing organizational culture? How do we link the values to results? We welcome Linda Hammarstrand from Sweden to answer these questions. Linda's experience and expertise, but not least her dedication and ability to put words on how to create a winning culture makes her unique! We promise you a great experience, inspiration and concrete tools!

Linda has 20 years of experience in communication, HR and education in Stena. There she made 22,000 employees worldwide aware of Stena's business philosophy and value base. For the past two years, she has worked as "Director of Passion" in Clarion, helping to make Clarion Hotels the most attractive employer in the Nordic region. Over the last six months she has been running the Culture Academy.

 Pellegrino Riccardi, Storyteller, change-maker, culture and communications expert

Pellegrino Riccardi, Storyteller, change-maker, culture and communications expert

WHAT ABOUT LEADERSHIP WHEN THE CULTURE IS Multicultural?

The world is changing. Change is created by people. The food industry is more multicultural than ever before. It does not make the role of a leader easier. How to build culture and create results faster in a cross-cultural organization, is a question that most leaders put themselves in. We have therefore invited Pellegrino Riccardi, one of Norway's leading experts on culture and communication, to answer this question.

Pellegrino is raised in England of Italian parents, but has lived in Norway for the past 22 years. He is a graduated philologist and educator with two university degrees from Leeds and Oslo. As an immigrant to Norway, he has raised some thoughts about how Norwegians are and brings accurate insights into what is positive and negative in our Nordic cultures. You can look forward to meet a fun and engaging communicator.


 Dr. Joanne Taylor, Co-Founder of Culture Excellence,

Dr. Joanne Taylor, Co-Founder of Culture Excellence,

 Dave Shannon, Co-Founder of Culture Excellence,

Dave Shannon, Co-Founder of Culture Excellence,

 Hele Talur, Group Quality and Sustainability Manager, Coca-Cola HBC

Hele Talur, Group Quality and Sustainability Manager, Coca-Cola HBC

CASE STUDY: QUALITY, FOOD SAFETY AND HSE CULTURE - HOW TO MEASURE AND CREATE BETTER RESULTS?

 "The Culture Excellence Program" is a methodology for measuring safe food and quality culture, which forms the basis for the BRC standard's "Food Safety Culture" module. Measurement of culture and documented improvement will also be required in more and more standards for food safety. As it turnes out to give the desired effect.

Several hundred businesses have now mapped their culture as part of the "The Culture Excellence Program". With a global case study from Coca-Cola HBC, Dr. Joanne Taylor and Dave Shannon, Co-Founders of Culture Excellence, and Hele Talur, Group Quality and Sustainability Manager, Coca-Cola HBC,  will demonstrate how to measure, benchmark and improve safety and quality culture using the Culture Excellence program. They will highlight how data sources can be triangulated to help companies make sense of big data and enhance their existing quality and safety standards. The session ends with debate / Q&A session.


SAFER FOOD WITH FOCUS ON LISTERIA AND MANAGEMENT

Management when it comes to Listeria is not an easy task, and the consequences of an outbreak can be disastrous. The worst outbreak in history occurred in South Africa in 2018, with over 200 people deceased and over 1000 suffering. How can such a crisis happen in 2018? Could it happen to us? What can we learn from history, what does new research say and what does it mean to you as a leader or middle leader? We have invited three experts on Listeria. They have prepared a presentation in three parts, which will give you professional expertise and insight in user research and methods.  


 Dr Cath Rees, Associate Professor in Microbiology, School of Biosciences, University of Nottingham

Dr Cath Rees, Associate Professor in Microbiology, School of Biosciences, University of Nottingham

DEALING WITH LISTERIA within the food factory

Listeria may come with the raw materials, but analysis of the really large outbreaks shows that the cause is due to process deviations. Thus, Listeria is established in the factory premises. How can we apply this knowledge to prevent new outbreaks? We have invited Dr. Cath Rees at The University of Nottingham to present what the research tells us about the causes, and what factory management and managers involved in the design of the factory, production, cleaning, technology and quality must think about controlling this threat.

Dr Cath Rees studied Biochemistry at Oxford, followed by PhD in Genetics at Leicester University and has since used her training in bacterial genetics to study various aspects of food microbiology. She has developed recombinant phage-based methods of detection of Listeria and now also studies the biology and genetics of this organism. Current areas of Listeria research are the effect of surface capsular material on the physical properties of the cell, transmission through salad vegetables as well as the role of Listeria in animal ocular infections. Her research group is also involved in a variety of projects involving Listeria in a variety of foods.

 

 Dr Trond Møretrø, Scientist, Nofima

Dr Trond Møretrø, Scientist, Nofima

EFFECT OF CLEANING AND DESINFECTION ON LISTERIA IN THE FACTORY                         

The purpose of cleaning and disinfection is to reduce the risk of quality damage of the products and especially foodborne disease. Bacteria have different tolerances to disinfectants, and may become part of the problem instead of the solution. What kind of effect do cleaning and disinfectants have on tolerant Listeria and Listeria in biofilm? Where do we find Listeria? Do we have to look for other solutions? What effect does drying have on Listeria? Nofima has studied the detergents and disinfectants and Listeria, and Trond will present the results of this research.

Trond does research on the control of growth and survival of microorganisms in the food and food industry at Nofima. He works with the Norwegian food industry to map out and understand how bacteria establish themselves in the factory environment. He is also involved in research using spectroscopy for the classification and identification of microorganisms, as well as work with mildew and food-borne viruses. Trond holds a major in general microbiology from the University of Bergen, followed by a PhD degree at NLH / NMBU in microbiology / biotechnology.

 Heidi Camilla Sagen-Ohren, Microbiologist & Food Safety Specialist, Aquatiq Ltd.

Heidi Camilla Sagen-Ohren, Microbiologist & Food Safety Specialist, Aquatiq Ltd.

CASE: LISTERIA - WHAT DO YOU DO IF AN EMERGENCY OCCURS?

Fortunately, most companies rarely experience Listeria or other pathogenic bacteria in their products. For this reason many people have little experience and training in dealing with such a situation. What do you do if you detect Listeria in the production environment or the product? The products may be unsafe. The situation is serious and sales of products will in most cases come to a stop. Aquatiq has assisted many businesses in many different industries, across the country and globally. Based on these experiences, Heidi will present advice and tips on how this can be and has been solved.

Heidi holds a master's degree in food safety, and after many years of practical experience in the laboratory industry, both as a leader and technical advisor, she has a unique expertise in microbiology. Heidi is involved in R&D projects and emergency situations related to Listeria and other microorganisms. In addition, she works as a senior consultant with regard to the food industry. 

 

 


COLLABORATION GIVES COMPETITIVE ADVANTAGE


 Beate Folgerø, Quality Manager, Nortura

Beate Folgerø, Quality Manager, Nortura

 Martina Rabsch, Quality Director, REMA 1000 

Martina Rabsch, Quality Director, REMA 1000 

 Therese Faye, Chief Advisor, Keep-It Technologies Ltd.

Therese Faye, Chief Advisor, Keep-It Technologies Ltd.

WIN - WIN - WIN - FOR NORTURA, REMA AND CUSTOMERS

The Keep-It expiry indicator was concidered several years ago as "a world-class innovation".  Today, several years after the suppliers, industry and retail has begun to cooperate, we see results. Keep-it, Nortura and Rema 1000 want to lift the industry and will now, as probably the first in the world, sell goods after expiry date - as long as Keep-it shows that the product is durable for several days. The products will be sold with a 50 percent discount, and will be a measure to help ensuring products, increase quality and reduce food waste in stores. Which in turn will give greater profit. Beate, Martina and Therese will present the collaborative project and results. "Reducing food waste we do best when we do it with others. The goal is that these products go all the way to the customer, are consumed and nothing is thrown away. And last but not least, without compromising on quality and food safety. "


 Dr Arnulf Soleng, Senior Researcher, Department of Pest Control, National Institute of Pediatric Health

Dr Arnulf Soleng, Senior Researcher, Department of Pest Control, National Institute of Pediatric Health

WHAT IS A SUSTAINABLE AND GOOD METHOD FOR PEST CONTROL?

What are the challenges with today's solution?

What does the Public Health Institute concider a future-oriented pest control? Arnulf provides a professional update on what the food industry itself should take responsibility for and how. 

Arnulf holds a doctorate in parasitology from the University of Oslo, he educates and supervises pest companies and controllers.

 Linda Søvik, Sales & Marketing, Retail Concept, TXGuardian

Linda Søvik, Sales & Marketing, Retail Concept, TXGuardian

FROM MONITORING TO PREVENTION, SAFE AND TOXIC FREE WITH NEW TECHNOLOGY

Current methods attempting to prevent pests involve to a large extent the use of poison in bait stations that have limited preventive effect. The poison is aggregated in the food chain and have major negative environmental consequences. Today, for example, 78% of Norwegian Eagle Owls (Hubro) have traces of rodenticides. How can new technologies combined with sufficient self-monitoring both ensure Safe Food and protect nature and wildlife? The food industry is in this post challenged to think new, green and provident by the technology company TXGuardian.

 Even Bostad, Inspection & Counseling, TXGuardian

Even Bostad, Inspection & Counseling, TXGuardian