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8:30  REGISTRATION & COFFEE IN THE EXHIBITION AREA

9:15   CHAIR’S OPENING ADDRESS: ASSESSING INDUSTRY PROGRESS AND HOW TO MOVE FORWARD

  • Examining recent food fraud scandals and identifying what can be learned.
  • Revealing the global impact on UK food and drink businesses within the next 6-12 months.
  • Considering the political and environmental threats: from Brexit to climate change and beyond.

Prof Chris Elliott, Pro-Vice-Chancellor, Queen’s University Belfast

9:40  THE GLOBAL EFFORT TO COMBAT FOOD FRAUD: WHAT IS BEING DONE AND HOW WILL IT IMPACT DOMESTIC BUSINESSES?

Update on international regulations of the food and drink industry.

  • What are the challenges, changes and future plans?
  • How are global links being developed to build a solid anti-fraud network?
  • What can UK businesses do to tap into global support, and benefit from a joined-up approach?
  • Scrutinising the impact of Brexit on global trade and opportunities for fraudsters.

Prof Samuel Godefroy, Full Professor of Food Risk Analysis and Regulatory Systems, Université Laval, Quebec

10:05  IDENTIFYING FOOD FRAUD THROUGH SUPPLY CHAIN MAPPING AND ANALYSIS

  • What to do when the food fraud has no analytical component.
  • Supply chain mapping and analysis to identify food fraud: Input-output analysis, and mass-balance accounting.
  • Establishing terms and definitions: Developing an ontology for food fraud.

Petter Olsen, Senior Scientist, NOFIMA

10:30 MORNING COFFEE & NETWORKING IN THE EXHIBITION AREA

11:00 THE NATIONAL FOOD CRIME UNIT: EVOLUTION AND REVOLUTION IN TACKLING FOOD CRIME

  • Op Snowdrop: When water isn’t always 100% authentic.
  • Progress and intentions for an ambitious project: The need for a Global Alliance to tackle food crime.
  • Food crime types.

Gavan Wafer, Head of Intelligence, Food Standards Agency

11:30  DIRECT MASS SPECTROMETRY WITH CHEMOMETRIC MODELLING: TWO SOLUTIONS FOR THE FOOD TESTING INDUSTRY

The use of two direct mass spectrometric techniques; Rapid Evaporative Ionization MS (REIMS) and Direct Analysis in Real Time (DART) can, when combined with chemometric modelling, be used as a solution for the food testing industry and potentially for automated at-line testing. Applications have been developed to address food quality, grading and composition testing, the detection of undeclared ingredients in processed foods and authenticity verification.

Dr Sara Stead, Principal Scientist, MS Technologies, Waters Corporation 

11:50 HORIZON SCANNING AND TESTING: BECOMING A WORLD LEADER

  • Best practice in horizon scanning and testing to build a world-class anti-fraud strategy.
  • Building and benefiting from global connections.
  • How technology is developing and what might be achievable in 5-10 years’ time.

Ron McNaughton, Head of the Scottish Food Crime and Incidents Unit, Food Standards Scotland

12:20 THE SINS OF SEAFOOD

Following on from the Seafood Webinar in January, Professor Chris Elliott further explains the sins of seafood and covers additional questions raised after the webinar.

Prof Chris Elliott, Pro-Vice-Chancellor, Queen’s University Belfast

12:50 LUNCH & NETWORKING IN THE EXHIBITION AREA

13:50 CHAIR’S OPENING ADDRESS: AN UPDATE FROM THE FOOD INDUSTRY INTELLIGENCE NETWORK

  • How the industry is coming together to share intelligence.
  • Working with the regulator.
  • FIIN for the future: Long-term plans and objectives.

Helen Sisson, Group Technical Director, Greencore and Co-Chair, Food Industry Intelligence Network (FIIN)

14:05 USING THE BUSINESS TO BUILD A BETTER ANTI-FRAUD STRATEGY

  • Starting from scratch: Determining who needs to be involved and how.
  • Creating effective communications, from CEO to farmer, on the importance of tackling fraud: building company-wide commitment.
  • Understanding the legal position: Ascertaining when it is appropriate and necessary to involve the police.
  • Examining opportunities for addressing audit and testing across the global food supply chain.
  • The ethics of food integrity: Protecting whistleblowers as part of an anti-fraud strategy.

Helen Sisson, Group Technical Director, Greencore and Co-Chair, Food Industry Intelligence Network (FIIN)
Mariah Ehmke, Associate Professor, University of Wyoming
Prof Dr Huub Lelieveld, President, Global Harmonization Initiative
David Primrose, Director, Synergy Food Ingredients

14:50 BILBERRY OR OTHER BLUE COLOURED BERRIES?

  • Analysing berry authenticity.
  • The known risks of adulteration by experience.
  • Detection & validation.

 Tomi Helin, Materials Manager, Valio

15:15 AFTERNOON TEA & NETWORKING IN THE EXHIBITION AREA

15.45   JOINT RETAILER AND SUPPLIER CASE STUDY: TAKING A COLLABORATIVE APPROACH TO COMBATTING FOOD FRAUD ACROSS THE SUPPLY CHAIN

  • Identifying weaknesses and knowledge gaps across the supply chain.
  • Developing solutions to bridge gaps and create a culture of commitment to food integrity.
  • Strategies for building trust between suppliers.
  • Making best use of data: how to decipher information and use it to improve integrity.
  • Benefiting from communication with customers about a transparent approach.

David Oliver, Head of Technical, Co-op
Stephen Shields, Technical Director, Huntapac Produce Ltd

16:15 BLOCKCHAIN: TRANSFORMING GLOBAL FOOD SAFETY

Blockchain eliminates the need for costly batch recalls, and minimises health risks to the public, by sharing information with all parties across the supply chain. The time required to identify the problem is significantly reduced, resulting in a traceability speed of only seconds instead of days. The panel discusses the questions raised by this technology and explores its potential within the industry.

  • Will suppliers using blockchain for traceability be preferred by retailers/manufacturers over those who do not?
  • How are you engaging/educating customers on the value of transparency in the food chain?
  • How much more complex does this issue of transparency become when applying blockchain traceability to every ingredient as opposed to a single product?

Helen Sisson, Group Technical Director, Greencore and Co-Chair, Food Industry Intelligence Network (FIIN)
Shane McCarthy, Chief Executive Officer, Ireland Craft Beers
Matthew Rymer, Founder, Happerley
Stephen Leng, Supply Chain Solutions Portfolio & Blockchain Leader, IBM

 17:00 QUESTION AND ANSWER SESSION

17:30 CLOSING REMARKS & NETWORKING DRINKS RECEPTION

Add to Calendar 03/01/2018 08:00 AM03/01/2018 06:00 PMLondonFood Fraud Conference 2018events@russellpublishing.comtrue1440Radisson Blu Portman Hotel, London

“Food Fraud – A complex conundrum, but I’m now better equipped to handle it plus I learned about the approaches taken by others”
Iceland Foods

“This was an excellent event with very useful information and excellent speakers”
Global Harmonization Initiative

“Well organized and very relevant. It reaffirmed our process and gave ideas for improvement”
Lyons Seafoods

“Excellent – Well worth coming and a good way of ensuring businesses stay up to date with standards”
Aunt Bessie’s Ltd.

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