Page 56 - AMEFT Journal 2021-4

ICNOGVREERDSIETONRTSY
practices that are trending these days; material climate risks and opportuni- ties exist; innovate to reverse climate change; and super-fireside explores myriad ways to set the course for tack- ling climate leadership. Among the participants will be Mike Jamieson, President, Consumer Packaged Goods Schneider Electric.
Africa is the future and is open for SUSTAINABLE business: This session encapsulates the latest opportunities in African markets. With a large popu- lation working in agriculture, abundant fertile land, over the past years Gul- food Manufacturing continues to see private investment in the African food business. The pandemic highlighted the urgency of transitioning towards a healthier and more sustainable food production system. Samir Moftah, Director Research & Innovation plus Quality & Food Safety, Danone Egypt; Dr. Hussein Mansour, Chairman, Na- tional Food Safety Authority (NFSA), Egypt’ and Joachim Westerveld, Exec- utive Chairman, Bio Food Products will be among the presenters.
56 AMEFT 4 2021
A giant leap for the Kosher industry: The kosher food market is exploding with creativity, this session showcases kosher’s untapped potential. To en- sure an inclusive and sustainable food future, the session highlights new products and ingredients in the kosher food scene. It highlights how industry is progressing in meeting consumer demands and what trends are tempt- ing consumers with nutritional, gastro- nomical and practical attributes. Rabbi Joel Weinberger, Head, India South Asia Operations, Star-K; and Matt Rick- ard, General Manager, Kosher Arabia, will be participating in the discussion.
Clash of the titans: From handmade products and assembly lines, to mass production and high-tech systems, food manufacturing is continuously seeking to find faster and more effi- cient ways to meet consumer demand. This new reality has brought manufac- turing titans together as consumers seek plant-based food and beverages. Abdelghany Eladib, President and Gen- eral Manager, Middle East & Africa, SIG Combibloc, will be exploring the topic
along with others.
Supply chain challenges aren’t go-
ing away: This session by Mohammed Magdy, Supply Chain Director, SIG Combibloc commands many conver- sations, especially as people begin to adapt to the supply chain dilemma. It is not just ingredients, packaging ma- terials, construction materials and ev- erything else that processors need to maintain and expand their operations.
Bringing food innovation to new heights: Food and technology innova- tion is at the heart and soul of changes in remote engineering, value engineer- ing and new trends affecting enabling industries. This session presented by Amir Sotoudeh, Managing Director, Multivac provides fresh insights into new value creation caused by disrup- tion and accelerated by our need for agility, adaptability and positive trans- formation.
The rise in functional food: Global functional ingredients market is ex- pected to reach US$100million by 2025. The session by Campbell Mitch- ell, Quality & Food Safety Director,
(Source: DWTC)
www.ameft.com