Latest news from the best
National and international speakers present trends, management experiences, tools and the latest news related to safe, profitable and responsible food production. Production and industry leaders share experiences and cases.
KEYNOTE SPEAKER NIKLAS MODIG CONFIRMED FOR AQUATIQ FOOD FORUM 2019!
Retail and food industry - How to create extraordinary productivity & customer satisfaction - at the same time?
Efficiency is misunderstood concept. We tend over focus on functional performance, and by so doing, we often sub-optimize our organizations by developing “efficient islands". Research shows that these island organizations can be extremely problematic. Even if their metrics indicate that all of their islands are efficient, the organisation is NOT!
The more we try to squeeze out from each island the more we will loose sight of what true efficiency and customer value is. In fact, the more efficient we think we are the more inefficient we will be. During this lecture Niklas will explain how to resolve this efficiency paradox within the retail and food industry. Companies that are able to generate an efficient flow throughout their whole value chain gain tremendous gains. Keynote speaker
Niklas Modig is an inspirational person who knows how to engage any kind of audience and keep them interested throughout his talks. Niklas was researching and teaching at the Stockholm School of Economics between 2003 and 2018 and is today one of the leading authorities within lean and operational excellence. Fluent in Japanese, Niklas is the first and only foreign researcher in the world, that has gained the opportunity to spend thousands of hours within the most productive and profitable retail companies in Japan. In 2011 he released the book “This is lean – Resolving the Efficiency Paradox” which has sold more than 250 000 copies making it one of the most sold lean books of all time.
HOW DO WE GENERATE RESULTS WITH AN OPEN AND CONSUMERDRIVEN INNOVATIONPROCESS?
Q-Meieriene and Kavli have chosen to have an open innovation process, seen as many as an untraditional and brave choise in the industry. Openness has given them competitiveness, results and strengthened the innovation culture internally.
Kristine has over the past years been a key contributor in generating growth far ahead of the market in Norway, both by revitalizing Kavli spreadable cheese and through several successful innovations such as Q Breakfast Yoghurt and Q Skyr® Mini. Kristine Aasheim has a broad experience from the Norwegian food industry, with senior roles in both sales- and marketing. She has over the past years developed a strong and competent marketing- and innovation team in Kavli Norway, which has received several awards and has contributed to Kavli Norway’s strong organic growth.
Bent Myrdahl has worked in Q-Meieriene since the end of 1999. He is currently the CEO of the company and has been there since the beginning of 2000. He joined the Q-dairies as a consultant, but had decided to never work more with food, after 12 years in Gilde. He therefore built up a consulting company but was then tricked into Q as a consultant. He then he became the CEO soon after and has been there since. He considers strategy, innovation, communication and influencing framework conditions as his most important tasks today.
ON FUTURE SCENARIoS AND INCREASED COMPETITIVENESS
Ola Hedstein is, in addition to being the CEO of the Norwegian Agricultural Cooperative, a skilled and experienced speaker and debater.
Ola is a graduate of NMBU and has extensive experience in the food industry with management experience from Matmerk, the Ministry of Agriculture and Food, Nortura and NHO Food and Drink.
EMPLOYEES AND CUSTOMERS - BUT FIRST AND FOREMOST PEOPLE
An inspirational and motivational lecture on the principles of appreciative leadership and communication and sustainable inner motivation.
Trond is a psychologist, lecturer and author. In addition to 43 years of experience as a clinical psychologist, he also holds 10 years of management experience. He has over 24 years traveling around the country to convey the "human knowledge", and has been named both this year's speaker, and this year's instructor in Norway. He received the honorary award in 2011 - the most prestigious award given to speakers in Norway. In 2009 he wrote "The Sunbeam Book" which has sold a total of 39,000 copies and is Norway's leading book in positive psychology. In 2014 he published "The Book of High Sensitivity" in Norway and in 2015 it was published in Denmark. Trond's trademark is the combination of professional weight and a humorous and concrete narrative style often referred to as "storytelling", combined with lots of positive energy. Enjoy!
TECHNOLOGY AND TRENDS FROM CONSUMERS PERSPECTIVE
What trends will change the food industry's digital everyday life, and which are the most important for 2019? How will they influence our habits and how we perceive the world? How do you prepare yourself, your job and your colleagues on a digital future?
Louise Fuchs is digital dynamite, director and speaker who talks about digital trends, communication, leadership and technology. In 2016 she was named this year's digital super profile. She is an enthusiastic and talented storyteller who is known to motivate and inspire in her lectures. Louise is now working as Chief Communications Officer at Kolonial.no.
REDUCE COSTS AND INCREASE PRODUCT VALUE WITH NEW TECHNOLOGY
Young consumers are more concerned with buying fresh products rather than frozen. We need a food system that reduces waste and environmental impact. Delivery of fresh food requires efficient logistics, and short shelf life limits market opportunities.
BluWrap, originating from Silicon Valley, has developed a technology that doubles the shelf life of fresh chilled salmon and significantly extends the freshness of pork - without compromising on quality.
Ola has been CEO of Coop Norge and SAS Norway, and holds long and broad experience as a consultant for startup companies and as board member.
Wearable Technology Solutions in the Food Industry
Heard about wearable technology like Google Glasses? If not, don’t miss this presentation.
Why do the food industry need wearable technology and augmented reality solutions? Our traditional approach to food safety means that, while we aren't losing ground, we certainly aren't gaining. We need to step outside-the-box and embrace new, developing technologies that will take a more radical approach to curbing foodborne illness around the globe.
Wearable technology solutions can today radically transform how the food industry trains, audits and continuously improves food safety, workplace safety and quality. Where is it in use today, who can benefit from it and what do we need to think about before embracing this new technology? Suzanne will in her presentation answer these questions and also present practical use cases and what they have learned from them.
Suzanne has been with NSF International for 15 years. Before making the transition over to EyeSucceed, she worked within the business development department, managing the support systems and operations for the team. Splitting her time between her business development role and working with EyeSucceed, Suzanne was keen to dedicate more focus to her passion for this new smart glass solution, therefore accepting a full time EyeSucceed role earlier this year.
LATEST GENERATION OF SALMON PROCESSING
Lerøy had a vision of building a factory where the product should be untouched by human hands - from roe to customer. In October 2016, they broke ground and in May 2018, the first fish were slaughtered at the plant. What are the results and experiences after 1 year of operation?
Pål graduated from the Fisheries Technical College in Ålesund, and has worked in the salmon industry since 1989. He has extensive experience in the Lerøy system, including as a plant manager in Lerøy Hydrotech in Kristiansund.
Having worked as a service manager at the equipment supplier Marel, he was engaged as project manager and manufacturing director in Lerøy Midt at Hitra, half a year before the new factory at Jøsnøya was initiated.
FACTS - AN IMPORTANT FACTOR IN CULTURE DEVELOPMENT
How do we as leaders ensure that we make good decisions in a way that the culture developes in the direction we want?
Cultural challenges are very often the cause of problems. Corporate cultures must be developed and improved, but how can we work with this in an equally determined manner?
Measurement and improvement of corporate culture has become a requirement in well known food safety standards such as BRC. Nortura is BRC certified and has adopted the Culture Excellense tool in their cultural work. To be able to prioritize resources correctly and focus on areas where it has significant effect, facts on culture are an important part of the decision-making basis.
Therese shares with us Nortura's cultural journey and experiences with the use of facts in cultural improvement.
Therese has extensive management experience from the food industry and is currently the director of three production facilities in Nortura, respectively Nortura Tønsberg, Sarpsborg and Gol.
INNOVATION AND SUSTAINABILITY IN BAMAGRUPPEN
What do we do to reduce climate footprint and ensure a safe and green journey for our products? About Bama's new model for sustainability, strategy, focus and results so far.
Alvhild is a cand.agric. in natural recource management and resource economics, and has held several positions within environment-related work, including as CEO of NIBIO, chairman of Grofondet and chief executive officer of the Ministry of Transport and Communications. She has also been active Left-wing politician, including as political adviser to Minister Lars Sponheim.
NORWAY PRODUCES THE WORLD'S SAFEST FOOD - what happens when food is processed at home?
About 23 million Europeans get sick of their food every year, and five microorganisms account for 70% of the health burden: Salmonella, Campylobacter, Norovirus, Toxoplasma and Listeria. In the SafeConsume project, researchers from different disciplines work with leading market players and authorities to find ways to reduce the risk of food-borne disease in the home. It has been studied in detail what people do at home in the kitchen and one has found out how behavior affects the spread, growth and survival of pathogenic microbes. The results explain why well-meaning expert advice often fails, both because of lack of knowledge of humans, microbes and food.
Solveig Langsrud works as a senior researcher at Nofima. She now heads a major EU project, SafeConsume, with 32 partners from 14 countries, to find strategies to help consumers cook more safely at home.
ENABLING TRUST THROUGH VERIFIABLE TRANSPARENCY (BLOCKCHAIN)
Technology doesn’t solve everything. It is a solution to a problem. One of the biggest problems we face as an industry is the vexed issue of consumer trust.
Using technology to capture traceability and transparency of production to address consumer trust issues also brings with it the ability to see problems in our supply chain and react to them quickly and efficiently. We need to better understand how we can gain the trust of our consumers, as well as improve the supply chain to benefit all.
Blockchain can do this by providing a new and unique way of verifying information and data. It can build traceability and compliance in to the sector, assisting farmers in recording their herds which will then allow consumers to see the origin of their products.
Taking this from concept to reality will be a challenging task, especially in an industry that may resist the change. Jessica hope to achieve a change in the way the meat supply chain is viewed, allowing players to understand the benefits of this programme. An example of this is, how audits can be reduced in the time impact on farmers and industry.
Jessica Tomley, a farmer’s daughter, studied Agri-business at Harper Adams University. Post-graduation she joined the largest beef processing company in the UK, where she worked with retailers and farmers, building up good working relationships to cover the ‘farm to fork’ process.
NSF International is an American product testing, inspection and certification organization and and serves companies in more than 150 countries worldwide.
Extension of product shelf life through superchilling
Extension of shelf-life during storage can help food businesses gain a competitive advantage and reduce waste. One way of doing this is superchilling. Greg Jones will discuss how the project has investigated a range of products showing strong potential for shelf-life extension during storage.
Greg is a graduate in Biotechnology from Cardiff University, and has recently completed a PhD in Molecular Microbiology at Swansea University. He is currently working in Campden BRI's microbiology department in the Microbiological safety and Spoilage group.
Superchilling in Grieg seafood
Grieg Seafood Finnmark currently uses the technology supercooling for cooling salmon. Their goal is to be among the first in Norway to export salmon without adding ice. Inger Helen will talk about the way forward in choosing this cooling technology, testing and results, as well as customer feedback.
Inger Helen is from Langfjordbotn in Alta, Finnmark. She is a graduate food technician, with experience from the pelagic industry, the whitefish industry, the Norwegian Food Safety Authority and the aquaculture industry. Inger Helen has worked as Quality Manager for Grieg Seafood Finnmark since 2013. Grieg Seafood ASA is one of the world's leading producers of Atlantic salmon.
OPPORTUNITIES FOR THE FOOD INDUSTRY WITH WHOLE GENOME SEQUENCING
Whole genome sequencing (WGS) is a method for determining DNA fingerprints. A DNA fingerprint can type which bacteria we are dealing with. The methodology revolutionizes how the public health and management sector conducts tracking, disease clarification and monitoring of pathogenic bacteria. The technology opens up new opportunities for the detection of sources of infection and transmission routes.
Annette heads a four-year project, PathoSeq. One of the project goals is to learn the Norwegian food industry to manage the risks and challenges by adopting new DNA technology. The project focuses on Listeria monocytogenes. With better factual basis, companies can find more targeted and effective strategies to combat listeria infection.
Annette holds a major in biochemistry from the University of Oslo and a PhD from the Norwegian School of Veterinary Science.
LISTERIA IN RTE FOOD – ADVICE & TOOLS REGARDING RISK ASSESSMENT AND DECISION SUPPORT
There have been several Listeria outbreaks in recent years. According to the legislation, there should be no more than 100 Listeria per gram in ready to eat food during storage / shelf life. But how much Listeria can be present in processed food before being sent to the market? How is the Listeria concentration affected if the cooling chain fails? Can someone get sick of the food even if the boundaries of the regulations are kept?
Risk assessment related to Listeria is not easy. Good and proper tools are necessary decision support in negotiations with suppliers and customers and internal product and process development. What tools exist and how to choose what is right for your product and process? This is the starting point for Taran's presentation. She will present an overview of the various tools, what you need to know in order to make good assessments, as well as show a completely new tool for calculating Listeria in sushi.
Taran Skjerdal is a senior researcher at the Veterinary Institute and works with food microbiology. She is responsible for the reference functions for Listeria in food and participates in the development of international guidelines and methods of analysis. She is also the head of the scientific group "Hygiene and infectious agents" in the Scientific Committee.
ROBOTics cleaning SOLUTIONS - BETTER RESULTS AND INCREASED PROFITABILITY?
To ensure an acceptable cleaning result in food production, there are many factors that are crucial. Can robotisation contribute to both better cleaning and increased profitability?
Robowash is a joint project between SINTEF, MOWI, Tronerud Engineering and Aquatiq. The solution is ready for industrialisation and the results of the research project are promising. Robotisation of cleaning processes allows for better cleaning and more efficient utilization of resources.
Elvin is the CEO of Aquatiq and has expertise in the prevention and elimination of Listeria in the production environment.
This year's master of ceremonies
Elisabet is also this year's master of ceremonies. In addition, she will, together with Ola Hedstein, kick off the conference day 1.
Elisabet has extensive management experience and expertise in organizational development and change processes. She holds more than 25 years of management experience from the food retail industry, including as chain manager at SPAR and ICA, food industry and as audit manager in certification audits (DNVGL).
Elisabet is a food technologist with additional education in economics and organizational psychology.