Co-organised by IPI and Singapore Food Manufacturers’ Association (SFMA), and jointly supported by Mintel, this food innovation seminar will highlight the key industry trends and drivers in 2021, and how your company can innovate and pivot to meet these demands. Learn about the different types of resources available to support your business’ innovation journey at this seminar.
There are two main segments for this three-hour seminar as follows:
- Keynote Session – Mintel, one of the leading global market research firms, will be sharing insights on the latest food and beverage trends driving consumer preferences today. They will then be joined by SFMA President David Tan and IPI CEO Wong Lup Wai in a panel discussion on how you can tap onto external expertise or resources to innovate and create new products that will address these consumer needs.
- Breakout Sessions – You can choose to attend two of four tracks at the consecutive breakout sessions, where you can have face-to-face discussions with IPI’s Innovation Advisors on topics such as (i) food preservation, (ii) Ready-To-Eat products, (iii) plant-based food and (iv) food for the Silver Generation.
As the breakout sessions will be conducted as interactive discussions, be prepared with your burning questions, problem statements or views to have fruitful sessions with our Advisors.
Date: 14 April 2021
Time: 2.00 pm - 5.00 pm
Venue: Trade Association Hub, 9 Jurong Town Hall Rd, Singapore 609431
Registration Fees: S$15 (Standard); S$10 (Discounted for Singapore Food Manufacturers’ Association Members)
There are limited seats available for this physical seminar due to prevailing safe management measures,
so register your interest early and see you there!
PROGRAMME
|
Time |
Description |
Venue |
|
2.00 pm – 2.45 pm |
KEYNOTE SESSION |
|
|
|
Opening Address 2021 Global Food and Drink Trends Panel Discussion: How to Stay Ahead of the Food Trends in 2021? Q&A |
Auditorium
|
|
3.00 pm – 3.45 pm |
BREAKOUT SESSION 1 | |
|
|
Track 1: Choosing an Optimal Food Preservation Technique for Your Products |
Auditorium |
|
|
Track 2: Ready-to-Eat Products – Innovations and Technologies |
Training Room 1A |
|
|
Track 3: How to Create Differentiated and Healthier Plant-Based Food for Asian Consumers? |
Training Room 1B |
|
|
Track 4: Capturing Business Opportunities for the Silver Generation |
Training Room 1C |
|
4.00 pm – 4.45 pm |
BREAKOUT SESSION 2 Note: Participants will have the opportunity to choose another track to attend for this second breakout session |
|
|
|
Track 1: Choosing an Optimal Food Preservation Technique for Your Products |
Auditorium |
|
|
Track 2: Ready-to-Eat Products – Innovations and Technologies |
Training Room 1A |
|
|
Track 3: How to Create Differentiated and Healthier Plant-Based Food for Asian Consumers? |
Training Room 1B |
|
|
Track 4: Capturing Business Opportunities for the Silver Generation |
Training Room 1C |
SPEAKERS
|
David Tan |
David Tan is the President of the 29th Executive Committee of Singapore Food Manufacturers’ Association (2018 – 2020) and holds the position of Managing Director in Par International Holdings Pte Ltd. He is also the Chairman for Food Innovation & Development Resources Centre (FIDRC) and Honorary President of Singapore Noodle Manufacturers’ Association (SNMA). Headquartered in Singapore, Par International Holdings Pte Ltd is a major importer, exporter and wholesaler for Wheat Flour, Rice, Sugar, Starches and Functional Ingredients and have manufacturing plants in Malaysia and China. There are seven subsidiaries under the PAR Group dealing with commodities both for food, feed and other Industrial applications. ***** |
|
Jolene Ng |
Based in Singapore, Jolene joined Mintel in 2019 with over 12 years of experience in consumer goods industry. In her current role as Senior Global Food and Drink Analyst, Jolene explores global consumer trends, product innovation and market competition, people management while also delivering presentations on trends and innovation in the food industry trade shows and forums. Jolene specialises in a range of categories from salty snacks, sauce and seasonings to plant-based food. Before joining Mintel, Jolene spent most of her career in brand and trade marketing for food and personal care brands in global CPG companies such as F&N, Nestle and Johnson & Johnson. Her key role includes overseeing brand strategy, assisting in product development, and overseeing above-the-line and below-theline communication. In addition, Jolene has 6 years experience managing a flexible packaging manufacturer focusing on food Jolene holds a Bachelor of Science degree in Food Science from University of Melbourne. ***** |
|
Wong Lup Wai
CEO
IPI
|
Wong Lup Wai is the Chief Executive Officer of IPI. He is responsible for leading the strategy and growth of IPI in consultation with the Board of Directors and Steering Committee.
Lup Wai brings with him strong international management experience and deep knowledge of strategic planning, operations, and innovation and development. Prior to joining IPI, he held various senior leadership roles which include Chief Operating Officer at the Singapore Sports Hub, as well as Group Executive Vice President and Group Chief Operating Officer at Hyflux. He spent 25 years with Philips Electronics Singapore, including a three-year stint at Philip's joint venture factory in Suzhou, China. He was the Managing Director of Philips Singapore from 2009 to 2012. Under his leadership, Philips Singapore won the inaugural Tripartite Alliance for Fair Employment Practices Exemplary Employer Award in 2010. Lup Wai holds a Masters of Business Administration from the Nanyang Technological University and a Bachelor of Civil Engineering from the National University of Singapore. ***** |
|
Shivendu Nadkarni |
Shivendu is a seasoned FMCG industry veteran with a 25-year track record of business leadership & organizational transformations across multiple categories & markets and a wide variety of cultures & business contexts. He is an experienced practitioner with both breadth and depth across business strategy & operations, financial management & delivery and multi-cultural organization leadership & stakeholder management. In his last role, Shivendu was Vice-President of the Kellogg’s Snacks business across the Asia-Africa region. He oversaw doubling of the business with a sustained 6-year phase of growth acceleration & margin expansion after the successful Asia/Africa-wide integration of Pringles into Kellogg’s. He also led localization of the Pringles supply chain into Asia, expansion of Kellogg’s Snacks brand portfolio into the Wholesome Snacks and building impulse Snacks route-to-market & innovation capability across the region in key markets. Before Kellogg’s, Shivendu built a successful 15+ year career with Procter & Gamble (P&G) spanning multiple markets, categories & functions across Asia. As Commercial Director of P&G Asia’s Snacks & Pet Care businesses, he led the successful turnaround of Pringles & Iams/Eukanuba brands & businesses. Prior to that as Marketing Manager of P&G India’s Laundry & Health Care businesses, he led the growth acceleration of the Ariel, Tide & Vicks brands & businesses. |
BREAKOUT SESSIONS
|
Track 1: Choosing an Optimal Food Preservation Technique for Your Products Consumers today are looking for authentic taste experiences that are more nutritious and safer to eat. Creating these food products and yet maintaining a good shelf life is a challenge for many companies. There is a wide variety of food preservation techniques available in the market. Is your business using the most optimal technique of food preservation? Can technology extend the nutritional value of your products? Is the shelf life of your products long enough for export to overseas markets? Join IPI Innovation Advisor Dick Lee in this track to learn how your current food preservation techniques can be more efficient, cheaper and at the same time, maintain or enhance the food quality or nutritional value. |
|
|
|
Dick Lee
|
|
Track 2: Ready-to-Eat products – Innovations and Technologies Ready-to-Eat or Ready-to-Use food products have seen increasing growth that is driven by time constraints, pressure to increase affordability and speed up technological enhancements for improved product quality. Following the COVID-19 pandemic, consumers are more discerning about food safety, health and nutrition, which give rise to opportunities to create improved versions of Ready-to-Eat or Ready-to-Use products. These enhanced Ready-to-Use products allow homemakers to prepare restaurant-quality dishes in their own kitchens. The returns on the Ready to Eat Meals is projected to reach over *US$460 billion in 2021. This market is expected to grow annually by 3.5% (CAGR 2021-2025), with the biggest market contributor being China with projected revenue of over #US$120 billion in 2021. To tap onto these global opportunities in the Ready-to-Eat market, IPI Innovation Advisor Dr Rebecca Lian will take a deeper look into different technologies that are deployed for producing Ready-to-Eat food. You can join Dr Lian in discussing, sharing ideas and learning how Singapore food manufacturers can innovate and create new food products to enter this rapidly growing global market. *https://www.statista.com/outlook/cmo/food/convenience-food/ready-to-eat-meals/worldwide
|
|
|
|
Dr Rebecca Lian
|
