Programme 2021

18-19 October, 2021; Milan, Italy

07:30 - 08:30

Registration & Refreshments

08:30 - 08:40

Chair's Opening Remarks

08:40 - 09:25 - Panel Discussion

Safety, Quality & Compliance

How has Covid19 Changed Food Safety and Quality Relationships and Supply Chain

  • The need for remote auditing
  • Trusting your suppliers and the continued importance of strong relationships
  • Keeping your supply chain strong and flexible
  • What lessons will we take into the future?

09:30 - 10:00 - Case Studies

Safety, Quality & Compliance

2018 vs 2020 Current Stage on Soguima’s Food Integrity Program

Emanuel Guimarães, Operations Director, Soguima

Since its inception, more than 30 years ago, Soguima has always strived to be on the forefront when it comes to quality and to the safety of the products supplied.

Since 2018 Food Sure summit, were we have presented the initial steps, our food integrity system matured and evolved. From 2018 onwards we have implemented IFSS 22000 standard and, just recently, we were audited under the IFS standard and obtained a high level score (>95%) of compliance.

During my talk I will present the timeline of our evolution and future steps towards the production of safer food.

Safety, Quality & Compliance

Managing Safety and Compliance of Ingredients within the Food Supply Chain

Gideon Ashworth, Head of Food Defence, Bart Ingredients

  • Regulatory shifts to comply with (examples of Brexit & new commercial market opportunities).
  • Agricultural changes / challenges driven by Covid-19, Climate Change etc impacting our risk assessments.
  • The ‘value chain’ – is / will safety be compromised by profit in a post Covid-19 world?

10:05 - 10:35 - Solution Spotlights

Safety, Quality & Compliance

Topic TBC by Lloyds Register

Safety, Quality & Compliance

Allergen Control in Food Production

  • Creating an effective HACCP regime
  • Supply chain management tools

10:35 - 11:25

1-2-1 Pre-Scheduled Meetings & Networking Break

11:25 - 11:55 - Case Studies

Rubisco Protein, from Waste to Valuable Ingredient in the Protein Transition

Frank van Noord, Vice President Innovation, Cosun

For the sugar production in Europe millions of tonnes of sugar beets are harvested. During the harvesting the leaves are cut from the beets and left in the Field. Cosun develops a production method to extract the valuable protein Rubisco from these leaves. Rubisco is a plant based protein with unique properties in a wide range of applications in the food industry and specially for the development of new products in the protein transition.


Business Resilience with Food Safety Practices at Dawn of the New Normal

Shabeek Thayyil, Director- Quality Assurance & Food Safety, Agthia Group

12:00 - 12:30 - Solution Spotlights

Manufacturing, Operations & Technology

Topic TBC by Virobuster


Improving Safety & Efficiency through Digitization

  • Digitizing instructions and shop floor experience
  • Creating a continuous improvement system

13:05 - 14:05

Networking Lunch

14:05 - 14:35 - Case Studies


The Importance of Food Safety Culture in International Companies

  • The challenges of complex international supply chains
  • Leadership and promoting good food safety culture

14:40 - 15:10 - Solution Spotlights

Air Quality and Filtration

  • The importance of filtered air to your finished product
  • Reviewing current standards
  • Risk analysis and mitigation

Effective Supply Chain Risk Assessment

  • Updates on risk assessment regulations and guidelines
  • Conducting remote supplier risk assessments

15:10 - 15:50

1-2-1 Pre-Scheduled Meetings & Networking Break

15:50 - 16:20 - Case Studies

Food Fraud in the Spices and Herbs Sector

  • Why is food authenticity important to your brand?
  • Protecting yourself against fraud

Balancing a Robust Supply Chain with Strong Risk Assessments

  • Assessing the risks with new suppliers
  • Product management and reducing allergen contamination

16:25 - 16:55 - Keynote


Connecting with Your Customer to Create Trust

  • The importance of consumer trust in your brand
  • The role of social media in creating transparency
  • Evolving customer demands

17:00 - 17:45 - Panel Discussion


Breaking Down Silos between Food Safety & Quality and Innovation

17:45 - 17:50

Chair's Opening Remarks & End of Day 1

17:50 - 18:50

Evening Networking Reception

08:00 - 08:30

Registration & Refreshments

08:30 - 08:35

Chair's Opening Remarks

08:35 - 09:20 - Panel Discussion

Safety, Quality & Compliance

Panel Discussion (Topic TBC)

09:25 - 09:55 - Case Studies

Challenges in Process Validations

Anett Winkler, Food Safety Advisor (EMEA Microbiologist), Cargill

Process validations are required by different legislations and also food safety certifications / standards. They are meant to ensure that the process(es) validated are capable of controlling the respective hazard(s), i.e. referring to the design, but also include later requirements for monitoring and verification. Although for certain food groups process validations have been described in more detail, and some are based on long-term experiences, there are still many commodities, where such information is not easily available. Since process validation requires expert knowledge in different fields, companies often reach out to external services for that task. However, since the knowledge of the process and product is within the producing company and not necessarily the external service provider, successful process validation can pose challenges to both. The components, thought process and points of attention for such a process validation will be outlined in the presentation, thereby supporting producing companies and service providers in that task.

10:00 - 10:30 - Solution Spotlights

Biofilm Reduction Strategies

  • Unexpected areas susceptible to biofilms
  • Efficient biofilm cleaning


Avoid the Worst with Food Recall Software

  • Step by step product tracking
  • Monitoring the whole supply chain
  • Initiating rapid recalls

10:30 - 11:20

1-2-1 Pre-Scheduled Meetings & Networking Break

11:20 - 11:50 - Case Studies

The Regulatory Path to Innovative, Natural and Functional Foods. How to Play it Right?

Celia Martin, Global Regulatory Affairs Director, Lallemand

  • Playing the regulatory card to ensure a successful product launch
  • Key aspects to consider when designing a regulatory strategy: how to work with regulations and not against regulations
  • Balancing the increasing regulatory requirements with the current market trends

Safety, Quality & Compliance

Seafood Plant Based Protein Analogues” Current Challenges, Trends and Future Steps

Emanuel Guimarães, Operations Director, Soguima

There is an exponential growth for plant based protein alternatives. This surge is apparently not driven by the increase on the number of vegetarian and vegan consumers but, by the ever-growing number of consumers “coined “Flexitarians” trying to decrease the consumption of animal proteins.

The product category that registered the highest growth is the seafood analogues. In a recent market study the growth in Germany over the past 3 years was of a staggering 638%.

Nevertheless it is also understood from the cited study that consumers want to have animal free protein alternatives but with the similar nutritional and organoleptic properties of its animal origin counterparts.

For seafood analogues this market need can be an added hurdle but research bodies and industry are investing a great amount of effort in bringing to market products with the beforehand mentioned characteristics.

On the course of my presentation, I would try to give further insights on the market trends and what our company and some of our partners are doing in order to tackle some of the seafood category specific issues, aiming at developing and successfully bringing to market plant based seafood analogues.

11:55 - 12:25 - Case Studies

FMEA: Food Application to Prevent Foreign Body

Emanuele Pagoni, Group QHSE Director, Fileni

Safety, Quality & Compliance

Plant-Based Food Regulatory Status and Labeling

Cesare Varallo, Food Lawyer, Independent

The presentation will cover the main obstacles that certain innovative ingredients might face entering the EU market (e.g. novel food regime) and the uncertainties that still linger about the labeling of plant-based alternatives, especially regarding the use of terms referring to meat or other foods of animal origin.

12:30 - 13:00 - Case Studies

13:00 - 14:00

Networking Lunch

14:00 - 14:30 - Case Studies

Transparency in Your Food Supply Chain

  • Why is transparency needed in your supply chain
  • How to create the right amount of transparency
  • Impacts of lack of transparency

Trusted Brands Add Value

  • What creates customer trust?
  • Quality control, cost sink or value enhancer?

14:35 - 15:05 - Case Studies

Emergency Response and Recalls

  • Creating a robust risk assessment model
  • Anticipate problems, the role of social media in recognizing patterns
  • Informing partners and customers

Safety, Quality & Compliance

Rapid Microbiology Testing in a Modern Production Line

  • Most common pathogens and toxins in FMCG production lines
  • In-line microbiology rapid testing

15:10 - 15:40 - Case Studies

Safety, Quality & Compliance

How to Conduct A Thorough and Legally Compliant Food Label Review

  • Overview of current regulations and standards governing label reviews
  • Critical components of your label review checklist
  • Considerations for food exporters

Prolonging Shelf-Life Through Food Packaging Technology

  • Shelf stability and thermal packaging
  • Innovative materials to make customer communication easier

15:40 - 16:10

1-2-1 Pre-Scheduled Meetings & Networking Break (1)

16:10 - 16:40 - Case Studies

Safety, Quality & Compliance

Reducing Vulnerability to Food Fraud and Defence Incidents

  • Use technology to track supply chain
  • Verifying ingredient authenticity

Keeping Food Safety and Quality Front and Centre by Engaging your Workforce and Maintaining Best Practice

  • What are the key components of food safety and quality?
  • How do we translate these components into clear tasks making them ‘best practice’?
  • Best practice food safety and quality training techniques and making them second nature to all staff
  • How to keep your employees continuously engaged

16:45 - 17:30 - Panel Discussion


Women In Food Safety

  • Building a career as a food safety professional;
  • Sharing experiences, challenges and learnings;
  • As leaders, how can we make the role better for the ones that will come after us?

17:30 - 17:40

Chair's Closing Remarks & End of Summit

17:40 - 18:40

Evening Networking Reception