A variety of experts from different backgrounds are at the show in order to share the most pertinent food information: issues in the industry, innovation, trends and market opportunities, as well as changes in purchasing behaviours. In short, everything you need to know about growing your business in North America.

Three days of conferences hosting more than 50 speakers

Speakers

Day 1 - may 2nd

10.30am - 11.15am

Presentation Room

English

The Canadian Grocery Industry – What Does the Future Hold?

David Wilkes

David Wilkes will review trends in the Canadian grocery industry and future consumer expectations.

  • 10$ online - 15$ on site
  • 2017-05-02 10.30am 2017-05-02 11.15am America/New_York The Canadian Grocery Industry – What Does the Future Hold? David Wilkes will review trends in the Canadian grocery industry and future consumer expectations. Presentation Room Sial
  • Register

10.30am - 11.15am

La cuisine booth 1243

English

Panel: Opportunities and Challenges of going local

Martin Kouprie, Franco Naccarato, Joshna Maharaj

Foodservice and Hospitality’s editor and publisher Rosanna Caira moderates a panel of Ontario local food champions (including chefs and a representative from Ontario Greenbelt) who have made local a mainstay of their operating philosophy. Find out how they make local work for them. What Ontario products are they highlighting on the menu; how do they work with the supply chain, including farmers, and what are the benefits and challenges of using local on the menu?

  • Free
  • 2017-05-02 10.30am 2017-05-02 11.15am America/New_York Panel: Opportunities and Challenges of going local Foodservice and Hospitality’s editor and publisher Rosanna Caira moderates a panel of Ontario local food champions (including chefs and a representative from Ontario Greenbelt) who have made local a mainstay of their operating philosophy. Find out how they make local work for them. What Ontario products are they highlighting on the menu; how do they work with the supply chain, including farmers, and what are the benefits and challenges of using local on the menu? La cuisine booth 1243 Sial
  • Register

11.30am - 12.15pm

Room 108

English

The Canadian Organic Consumer: Consumer Demographic and Market Insights

Tia Loftsgard

With all the hype about non-GMO, competing claims and meeting a growing number of retailer and consumer demands, have consumers forgotten about the importance of organic and the holistic coverage of the organic standards? In this presentation, the Canada Organic Trade Association will present the most up to date consumer insights and market data while gaining your feedback in a participatory session that will help your business navigate ever-evolving consumer demands.

  • 10$ online - 15$ on site
  • 2017-05-02 11.30am 2017-05-02 12.15pm America/New_York The Canadian Organic Consumer: Consumer Demographic and Market Insights With all the hype about non-GMO, competing claims and meeting a growing number of retailer and consumer demands, have consumers forgotten about the importance of organic and the holistic coverage of the organic standards? In this presentation, the Canada Organic Trade Association will present the most up to date consumer insights and market data while gaining your feedback in a participatory session that will help your business navigate ever-evolving consumer demands. Room 108 Sial
  • Register

12.30pm - 1.15pm

Presentation Room

English

Panel: Feast On – delivering an authentic taste of Ontario to consumers

Danielle Katz, Ricky Casipe, Brad Long, Paul Pennock

Certified restaurants are audited based on their procurement of Ontario foods and beverages. Chefs share their challenges and successes to working with local producers and putting more Ontario on the plates and in the glasses.

  • 10$ online - 15$ on site
  • 2017-05-02 12.30pm 2017-05-02 1.15pm America/New_York Panel: Feast On – delivering an authentic taste of Ontario to consumers Certified restaurants are audited based on their procurement of Ontario foods and beverages. Chefs share their challenges and successes to working with local producers and putting more Ontario on the plates and in the glasses. Presentation Room Sial
  • Register

11.30am - 12.15pm

Presentation Room

English

The Future of Canadian Food Retailing

Sylvain Charlebois, Paul Uys

The Canadian food retailing landscape is continuously changing to remain competitive. Disruptions in how Canadian consumers shop and buy food are a constant in today’s fast changing world. Canadian grocery shoppers today do not appear to enter the experience looking for a radical new way to shop, but they seem to be influenced by several aspects of their daily lives. Some aspects are obviously more predictable than others, but how will these influence managerial practices in the future? How will a grocery store look like in 25 years from now? As the line between food service and retailing blurs, will the typical grocery store look more like a restaurant? And what is the future of online shopping? By examining food cultures and trends more closely, along with technology-driven solutions emerging, both Drs. Paul Uys and Sylvain Charlebois will engage in an open dialogue about the future of food shopping in Canada.

  • 10$ online - 15$ on site
  • 2017-05-02 11.30am 2017-05-02 12.15pm America/New_York The Future of Canadian Food Retailing The Canadian food retailing landscape is continuously changing to remain competitive. Disruptions in how Canadian consumers shop and buy food are a constant in today’s fast changing world. Canadian grocery shoppers today do not appear to enter the experience looking for a radical new way to shop, but they seem to be influenced by several aspects of their daily lives. Some aspects are obviously more predictable than others, but how will these influence managerial practices in the future? How will a grocery store look like in 25 years from now? As the line between food service and retailing blurs, will the typical grocery store look more like a restaurant? And what is the future of online shopping? By examining food cultures and trends more closely, along with technology-driven solutions emerging, both Drs. Paul Uys and Sylvain Charlebois will engage in an open dialogue about the future of food shopping in Canada. Presentation Room Sial
  • Register

12.00pm - 12.30pm

The Central Experts Hub

English

Panel: Fantastic Failures

Moderator: Dana McCauley

Jane Dummer

Each year hundreds of new products are launched at retail yet only a few rise to the top and become successful long term items. Why do some good products fail to launch? What tips can each panelist share for retailers and marketers to help them recoup their investment on innovation.

  • Free
  • 2017-05-02 12.00pm 2017-05-02 12.30pm America/New_York Panel: Fantastic Failures Each year hundreds of new products are launched at retail yet only a few rise to the top and become successful long term items. Why do some good products fail to launch? What tips can each panelist share for retailers and marketers to help them recoup their investment on innovation. The Central Experts Hub Sial
  • Register

12.30pm - 1.15pm

Room 108

English

CETA: Create new opportunities for your agribusiness!

The Comprehensive Economic and Trade Agreement, or CETA, is a trade agreement between the EU and Canada. Many customs duties on farm produce, processed foods and drinks will disappear creating new export opportunities for EU farmers and producers. The session will provide an overview about the main achievements and useful business information in regards to the main sector of products: wines and spirits, fruit and vegetables, meat, processed products, cheese and Europe's traditional specialities (known as 'geographical indications')

  • 10$ online - 15$ on site
  • 2017-05-02 12.30pm 2017-05-02 1.15pm America/New_York CETA: Create new opportunities for your agribusiness! The Comprehensive Economic and Trade Agreement, or CETA, is a trade agreement between the EU and Canada. Many customs duties on farm produce, processed foods and drinks will disappear creating new export opportunities for EU farmers and producers. The session will provide an overview about the main achievements and useful business information in regards to the main sector of products: wines and spirits, fruit and vegetables, meat, processed products, cheese and Europe's traditional specialities (known as 'geographical indications') Room 108 Sial
  • Register

1.00pm - 1.30pm

The Central Experts Hub

English

Panel: Food Waste Frenzy

Moderator: Jane Dummer

Franco Naccarato, Tia Loftsgard

Food waste reduction continues to be part of a larger sustainability theme of how to decrease all environmental inputs across the entire food value chain. It’s important to consider the many pieces of that equation including water usage, farming practices, carbon footprint, packaging, and recycling. Consumers, particularly millennials, are attracted to mission-based companies committed to sustainability, high animal welfare standards and transparent business practices. Clever campaigns such as Intermarche's Inglorious Fruits and Vegetables, capitalize on the growing social movement to reduce food waste and on consumers' willingness to buy nutrient-dense, misshapen vegetables for a lower cost. Understand from the panelist why it will be vital for the food industry including manufacturers, and retailers to implement food waste reduction practices and communicate this to their customers.

  • Free
  • 2017-05-02 1.00pm 2017-05-02 1.30pm America/New_York Panel: Food Waste Frenzy Food waste reduction continues to be part of a larger sustainability theme of how to decrease all environmental inputs across the entire food value chain. It’s important to consider the many pieces of that equation including water usage, farming practices, carbon footprint, packaging, and recycling. Consumers, particularly millennials, are attracted to mission-based companies committed to sustainability, high animal welfare standards and transparent business practices. Clever campaigns such as Intermarche's Inglorious Fruits and Vegetables, capitalize on the growing social movement to reduce food waste and on consumers' willingness to buy nutrient-dense, misshapen vegetables for a lower cost. Understand from the panelist why it will be vital for the food industry including manufacturers, and retailers to implement food waste reduction practices and communicate this to their customers. The Central Experts Hub Sial
  • Register

1.30pm - 2.15pm

Presentation Room

English

Panel: Where Does Innovation Come From in the Food Business?

Moderator: Dana McCauley

Winnie Chiu, Michael Wolfson

This panel discussion will examine where great ideas come from and why more great ideas don’t succeed? Do multi-million dollar innovation centres and specialized teams hired by large national and multi-national companies create as much value as SME’s? Where are the truly innovative products and retail food concepts coming from and how can the Canadian food sector become a leader that propels Canadian global innovation scores from 15th place to number one?

  • 10$ online - 15$ on site
  • 2017-04-04 1.30pm 2017-04-04 2.15pm America/New_York Panel: Where Does Innovation Come From in the Food Business? This panel discussion will examine where great ideas come from and why more great ideas don’t succeed? Do multi-million dollar innovation centres and specialized teams hired by large national and multi-national companies create as much value as SME’s? Where are the truly innovative products and retail food concepts coming from and how can the Canadian food sector become a leader that propels Canadian global innovation scores from 15th place to number one? Presentation Room Sial
  • Register

2.30pm - 3.15pm

Presentation Room

English

Celebrate the Brand: Thoughtful Strategies for Design in Packaging

Brian Hircock

During this presentation, practical guidelines will be offered for the creation of effective design in packaging. Establishing a hierarchy of visual equities, creating meaning through visual cues and disrupting the competitive set are among the valuable and usable insight offered. Come along for a dynamic and informative journey into design thinking that will transform your approach to packaging.

  • 10$ online - 15$ on site
  • 2017-05-02 2.30pm 2017-05-02 3.15pm America/New_York Celebrate the Brand: Thoughtful Strategies for Design in Packaging During this presentation, practical guidelines will be offered for the creation of effective design in packaging. Establishing a hierarchy of visual equities, creating meaning through visual cues and disrupting the competitive set are among the valuable and usable insight offered. Come along for a dynamic and informative journey into design thinking that will transform your approach to packaging. Presentation Room Sial
  • Register

2.30pm - 3.00pm

The Central Experts Hub

English

Panel: Suprises in The Innovation Awards

Moderator: Dana McCauley

Tia Loftsgard, B.K. Sethi, Franco Naccarato

While everyone in the food business has a general sense of what features, flavours and cuisines are on trend and in demand by consumers, it's sometimes suprirising to see what items food companies choose to invest in. This panel will discuss what packaging formats, flavours, concepts that won this year's awards.

  • Free
  • 2017-05-02 2.30pm 2017-05-02 3.00pm America/New_York Panel: Suprises in The Innovation Awards While everyone in the food business has a general sense of what features, flavours and cuisines are on trend and in demand by consumers, it's sometimes suprirising to see what items food companies choose to invest in. This panel will discuss what packaging formats, flavours, concepts that won this year's awards. The Central Experts Hub Sial
  • Register

2.30pm - 3.15pm

Room 108

English

Current North American Environment, Consumer Expectations and Playing to Win by Technomic

In this 45-minute, fast-paced presentation will cover the most important industry, consumer and menu happenings for 2017 and beyond that is affecting the Retail and Foodservice environment. Share example of the current landscape and the outlook for Canadian retail and foodservice changing consumer engagement; learn how to anticipate consumers’ growing expectations; walk away with key strategies for setting your or your customer’s menu up for success.

  • 10$ online - 15$ on site
  • 2017-05-02 2.30pm 2017-05-02 3.15pm America/New_York Current North American Environment, Consumer Expectations and Playing to Win by Technomic In this 45-minute, fast-paced presentation will cover the most important industry, consumer and menu happenings for 2017 and beyond that is affecting the Retail and Foodservice environment. Share example of the current landscape and the outlook for Canadian retail and foodservice changing consumer engagement; learn how to anticipate consumers’ growing expectations; walk away with key strategies for setting your or your customer’s menu up for success. Room 108 Sial
  • Register

Day 2 - may 3rd

10.00am - 12.00am

Room 106A

English

French Charcuterie: a unique savoir-faire in terms of quality and food safety

Robert Volut, Catherine Rogy

Attend this seminar to learn and discuss about how French charcuterie defends strong values of quality, traceability and a unique savoir-faire. The French Federation of Industrial Deli meat Producers and French charcuterie & the French Embassy are partnering to offer you a comprehensive view of the French meat offer : industry, products, regulations, processes, etc. There will be Q&A after the presentation. This conference will be followed by a cocktail at the FICT booth (2129 & 2228)

  • Free
  • 2017-05-03 10.00am 2017-05-03 12.00am America/New_York French Charcuterie: a unique savoir-faire in terms of quality and food safety Attend this seminar to learn and discuss about how French charcuterie defends strong values of quality, traceability and a unique savoir-faire. The French Federation of Industrial Deli meat Producers and French charcuterie & the French Embassy are partnering to offer you a comprehensive view of the French meat offer : industry, products, regulations, processes, etc. There will be Q&A after the presentation. This conference will be followed by a cocktail at the FICT booth (2129 & 2228) Room 106A Sial
  • Register

10.30am - 11.15am

Presentation Room

English

Panel: Growing your organic opportunity: Navigating growth and export opportunities in the food sector

Moderator: Tia Loftsgard

Tia Loftsgard, Peter Hall, Rita Felder

More than half of Canada’s agri-food exports are destined for the U.S., but growing middle-class wealth around the world, as well as changing consumer preferences for everything from convenience foods to ethically sourced ingredients, are providing new markets for Canada’s agri-food companies. With the growing global population expected to increase food production by 70 percent by 2050, this is a prime time for all Canadian food companies to look at new opportunities. This panel presentation, hosted by the Canadian Organic Trade Association (COTA) will help you explore these opportunities. In addition to covering pertinent sector topics, the panel will include a feature on organic foods, a rapidly growing industry that is valued at $4.7 billion annually and is outpacing other agri-market sectors with a threefold rate of growth between 2006 and 2015.

  • 10$ online - 15$ on site
  • 2017-05-03 10.30am 2017-05-03 11.15am America/New_York Panel: Growing your organic opportunity: Navigating growth and export opportunities in the food sector More than half of Canada’s agri-food exports are destined for the U.S., but growing middle-class wealth around the world, as well as changing consumer preferences for everything from convenience foods to ethically sourced ingredients, are providing new markets for Canada’s agri-food companies. With the growing global population expected to increase food production by 70 percent by 2050, this is a prime time for all Canadian food companies to look at new opportunities. This panel presentation, hosted by the Canadian Organic Trade Association (COTA) will help you explore these opportunities. In addition to covering pertinent sector topics, the panel will include a feature on organic foods, a rapidly growing industry that is valued at $4.7 billion annually and is outpacing other agri-market sectors with a threefold rate of growth between 2006 and 2015. Presentation Room Sial
  • Register

10.30am - 11.15am

La cuisine booth 1243

English

Panel: Food to go

Gary Wildman, John Mastroianni

With consumers more time strapped than ever, the market for freshly prepared foods continues to grow. But the food highlighted as “Food to Go” is no longer the same old, same old. How are today’s groceries, food stores and restaurant companies delivering what today’s increasingly sophisticated consumers want? How big is the Food to Go market? What does the future look like in terms of growth, and what are the dishes that resonate best with consumers.

  • Free
  • 2017-05-03 10.30am 2017-05-03 11.15am America/New_York Panel: Food to go With consumers more time strapped than ever, the market for freshly prepared foods continues to grow. But the food highlighted as “Food to Go” is no longer the same old, same old. How are today’s groceries, food stores and restaurant companies delivering what today’s increasingly sophisticated consumers want? How big is the Food to Go market? What does the future look like in terms of growth, and what are the dishes that resonate best with consumers. La cuisine booth 1243 Sial
  • Register

11.30am - 12.15pm

Room 108

English

Panel: Key Issues and Challenges Facing Food Manufacturers and Processors: 2017 Updates

Dana McCauley, Paul Medeiros, Sylvain Charlebois

NSF International and SIAL have partnered to undertake a survey that will provide valuable information to the Canadian food industry. The survey will address the key issues and challenges facing food manufacturers and processors with the questions focusing on six key categories. Senior managers, industry leaders, food safety and quality professionals, and regulators will benefit from the insights garnered through the analysis of the survey responses. Results and analysis of this survey will be initially presented at the SIAL Toronto conference on May 3, 2017 at 11:30 am.

  • 10$ online - 15$ on site
  • 2017-05-03 11.30am 2017-05-03 12.15pm America/New_York Panel: Key Issues and Challenges Facing Food Manufacturers and Processors: 2017 Updates NSF International and SIAL have partnered to undertake a survey that will provide valuable information to the Canadian food industry. The survey will address the key issues and challenges facing food manufacturers and processors with the questions focusing on six key categories. Senior managers, industry leaders, food safety and quality professionals, and regulators will benefit from the insights garnered through the analysis of the survey responses. Results and analysis of this survey will be initially presented at the SIAL Toronto conference on May 3, 2017 at 11:30 am. Room 108 Sial
  • Register

11.30am - 12.15pm

Presentation Room

English

Panel: Risks in a perishable supply chain

Moderator: Dorina Vendramin

Ruth Snowden, David Clark, Keith Mussar

Presented by SCMA

  • 10$ online - 15$ on site
  • 2017-05-03 11.30am 2017-05-03 12.15pm America/New_York Panel: Risks in a perishable supply chain Presented by SCMA Presentation Room Sial
  • Register

12.00am - 12.30am

The Central Experts Hub

English

Panel: Squeaky Clean

Moderator: Jane Dummer

Bob Bauer, Carol Zweep

Many consumers see value in foods that do not contain long lists of chemicals in the ingredient declaration. Consumers welcome ingredients they can see and pronounce. Preservatives, additives and artificial colours and flavours may be perceived as unnatural and unhealthy. The industry has listened to consumer demands and has made significant efforts to create “clean label” products. What are popular examples of clean label ingredients for preservatives, artificial colours and flavours in the industry? Understand from the panelists the important considerations when removing and replacing ingredients to produce a clean label with minimal impact to the sensory attributes, quality, shelf life and costs of the product.

  • Free
  • 2017-05-03 12.00am 2017-05-03 12.30am America/New_York Panel: Squeaky Clean Many consumers see value in foods that do not contain long lists of chemicals in the ingredient declaration. Consumers welcome ingredients they can see and pronounce. Preservatives, additives and artificial colours and flavours may be perceived as unnatural and unhealthy. The industry has listened to consumer demands and has made significant efforts to create “clean label” products. What are popular examples of clean label ingredients for preservatives, artificial colours and flavours in the industry? Understand from the panelists the important considerations when removing and replacing ingredients to produce a clean label with minimal impact to the sensory attributes, quality, shelf life and costs of the product. The Central Experts Hub Sial
  • Register

12.30pm - 1.15pm

Presentation Room

English

How to Navigate the Canadian Foodservice Sector

Pat Crilly

The Canadian foodservice sector presents significant opportunities to food and beverage manufacturers. GS1 Canada’s experts can help set you up for success when you begin your journey in the Canadian marketplace or make new in-roads into foodservice. This presentation will include information about how to engage with Canadian trading partners and maximize your brand exposure. GS1 Canada will also discuss the importance of foodservice product imaging to your business, online ordering and nutritional information.

  • 10$ online - 15$ on site
  • 2017-05-03 12.30pm 2017-05-03 1.15pm America/New_York How to Navigate the Canadian Foodservice Sector The Canadian foodservice sector presents significant opportunities to food and beverage manufacturers. GS1 Canada’s experts can help set you up for success when you begin your journey in the Canadian marketplace or make new in-roads into foodservice. This presentation will include information about how to engage with Canadian trading partners and maximize your brand exposure. GS1 Canada will also discuss the importance of foodservice product imaging to your business, online ordering and nutritional information. Presentation Room Sial
  • Register

12.30pm - 1.15pm

Room 108

English

The Canadian Halal Market; insights and opportunities

Salima Jivraj, Jo Ann McArthur

The Canadian halal food market is estimated to be worth over $1 billion and it’s growing 13% annually. It is also an underserved market by both retailers and manufacturers. Learn more about the Canadian halal food market and halal conscious consumers; what drives their purchases, what they think and how they feel about the current retail and food service landscape as well as how you can leverage this information.

  • 10$ online - 15$ on site
  • 2017-05-03 12.30pm 2017-05-03 1.15pm America/New_York The Canadian Halal Market; insights and opportunities The Canadian halal food market is estimated to be worth over $1 billion and it’s growing 13% annually. It is also an underserved market by both retailers and manufacturers. Learn more about the Canadian halal food market and halal conscious consumers; what drives their purchases, what they think and how they feel about the current retail and food service landscape as well as how you can leverage this information. Room 108 Sial
  • Register

1.30pm - 2.15pm

Presentation Room

English

Private Label is back! by Nielson

  • 10$ online - 15$ on site
  • 2017-05-03 1.30pm 2017-05-03 2.15pm America/New_York Private Label is back! by Nielson Presentation Room Sial
  • Register

1.30pm - 2.15pm

Room 108

English

Developing a Supply Chain Program for USFDA Foreign Supplier Verification Program Compliance

Kim Onett

New food safety regulations and changes to international Food Safety Management schemes are placing more of the responsibility for supplier control directly on the customer. The supply chain program must provide assurance that hazards requiring a control (in the supply chain) are significantly reduced or eliminated. Does your supplier control/assurance program meet these new requirements? How can you align your current supplier program with the new preventive controls? This session will help you to identify steps you can take to bring your supply-chain control program into compliance. The session will identify some tips and tools for identifying any gaps or opportunities within your current Food Safety Management System to ensure that you are in compliance with the FSVP requirements.

  • 10$ online - 15$ on site
  • 2017-05-03 1.30pm 2017-05-03 2.15pm America/New_York Developing a Supply Chain Program for USFDA Foreign Supplier Verification Program Compliance New food safety regulations and changes to international Food Safety Management schemes are placing more of the responsibility for supplier control directly on the customer. The supply chain program must provide assurance that hazards requiring a control (in the supply chain) are significantly reduced or eliminated. Does your supplier control/assurance program meet these new requirements? How can you align your current supplier program with the new preventive controls? This session will help you to identify steps you can take to bring your supply-chain control program into compliance. The session will identify some tips and tools for identifying any gaps or opportunities within your current Food Safety Management System to ensure that you are in compliance with the FSVP requirements. Room 108 Sial
  • Register

2.00pm - 2.30pm

The Central Experts Hub

English

Panel: Barriers to Success

Moderator: Dana McCauley

Bob Bauer

Food companies and retailers from around the world look to the Canadian market for inspiration. Yet, many food manufacturers report feeling frustrated and unable to fulfill their innovation goals. Based on your experience, what barriers limit innovation in the Canadian food sector. And more importantly, how can we break those barriers down?

  • Free
  • 2017-05-03 2.00pm 2017-05-03 2.30pm America/New_York Panel: Barriers to Success Food companies and retailers from around the world look to the Canadian market for inspiration. Yet, many food manufacturers report feeling frustrated and unable to fulfill their innovation goals. Based on your experience, what barriers limit innovation in the Canadian food sector. And more importantly, how can we break those barriers down? The Central Experts Hub Sial
  • Register

2.30pm - 3.15pm

Room 108

English

Food Waste and Sustainable Packaging

Carol Zweep

Food is lost or wasted throughout the supply chain, from initial agricultural production down to household consumption. There are opportunities to reduce food waste through improvements and innovation in packaging. This presentation will provide information on the issue of food waste, reducing food waste through extension of shelf life and use of sustainable packaging solutions.

  • 10$ online - 15$ on site
  • 2017-05-03 2.30pm 2017-05-03 3.15pm America/New_York Food Waste and Sustainable Packaging Food is lost or wasted throughout the supply chain, from initial agricultural production down to household consumption. There are opportunities to reduce food waste through improvements and innovation in packaging. This presentation will provide information on the issue of food waste, reducing food waste through extension of shelf life and use of sustainable packaging solutions. Room 108 Sial
  • Register

2.30pm - 3.15pm

Presentation Room

English

Canadian Food Loss / Waste: Focused on Solutions

Cher Mereweather

The United Nation’s Food and Agriculture Organization tells us that one third of all food produced globally is wasted. Within Canada, Provision Coalition’s food waste report cites similar losses valued at $31 billion dollars annually. Despite these daunting numbers and concerning environmental and social implications, made in Canada solutions are becoming the food industry’s latest success story. Cher Mereweather with Provision Coalition, talks about the global challenge to reduce food loss + waste, Canada’s role, and the food processing businesses that are making a difference.

  • 10$ online - 15$ on site
  • 2017-05-03 2.30pm 2017-05-03 3.15pm America/New_York Canadian Food Loss / Waste: Focused on Solutions The United Nation’s Food and Agriculture Organization tells us that one third of all food produced globally is wasted. Within Canada, Provision Coalition’s food waste report cites similar losses valued at $31 billion dollars annually. Despite these daunting numbers and concerning environmental and social implications, made in Canada solutions are becoming the food industry’s latest success story. Cher Mereweather with Provision Coalition, talks about the global challenge to reduce food loss + waste, Canada’s role, and the food processing businesses that are making a difference. Presentation Room Sial
  • Register

Day 3 - may 4th

10.30am - 11.15am

Presentation Room

English

Panel: How to Open Millennial Mom’s Wallet

Moderator: Dana McCauley

Linda Fox, Jo Ann McArthur

Today’s key food shopper has unique needs and a distinct desire to collaborate. Unlike her mother who looked to food companies and grocers to solve her problems and prescribe solutions, Millennial Mom wants to be part of the problem solving process. To convert her to a loyal customer retailers and food companies will need to throw away their old systems and give her new ways to experience shopping and cooking.

  • 10$ online - 15$ on site
  • 2017-04-04 10.30am 2017-04-04 11.15am America/New_York Panel: How to Open Millennial Mom’s Wallet Today’s key food shopper has unique needs and a distinct desire to collaborate. Unlike her mother who looked to food companies and grocers to solve her problems and prescribe solutions, Millennial Mom wants to be part of the problem solving process. To convert her to a loyal customer retailers and food companies will need to throw away their old systems and give her new ways to experience shopping and cooking. Presentation Room Sial
  • Register

11.30am - 12.15pm

Room 108

English

Canadian Recent industrial agri-food forecasts

Jean Charles Le Vallée

Food is a bigger employer in Canada than you may realize. In fact, food manufacturing is the largest manufacturing employer in Canada, responsible for 250,000 direct jobs. But that number pales in comparison to the food services industry, where an additional 1 million Canadians make their living. And with so many people dependent on Canadians eating well and eating out, changes in spending can mean big issues for jobs, hours, and the industries themselves. So what should Canadian Food Businesses expect in the coming year?

  • 10$ online - 15$ on site
  • 2017-05-04 11.30am 2017-05-04 12.15pm America/New_York Canadian Recent industrial agri-food forecasts Food is a bigger employer in Canada than you may realize. In fact, food manufacturing is the largest manufacturing employer in Canada, responsible for 250,000 direct jobs. But that number pales in comparison to the food services industry, where an additional 1 million Canadians make their living. And with so many people dependent on Canadians eating well and eating out, changes in spending can mean big issues for jobs, hours, and the industries themselves. So what should Canadian Food Businesses expect in the coming year? Room 108 Sial
  • Register

11.30am - 12.15pm

Presentation Room

English

Regulatory Reality vs. Commercial Reality

Bob Bauer

Regulations relating to food safety are changing in countries all over the world. Focusing on the United States’ Food Safety Modernization Act, Association of Food Industries President Bob Bauer will provide background on the types of requirements being imposed and how they will change relationships among all parties in the food supply chain. These lengthy regulations are open to interpretation, which leads to another set of issues for manufacturers – how to adjust to differing requests from suppliers. Get advice on managing the conflicts between the regulatory and commercial realities.

  • 10$ online - 15$ on site
  • 2017-05-04 11.30am 2017-05-04 12.15pm America/New_York Regulatory Reality vs. Commercial Reality Regulations relating to food safety are changing in countries all over the world. Focusing on the United States’ Food Safety Modernization Act, Association of Food Industries President Bob Bauer will provide background on the types of requirements being imposed and how they will change relationships among all parties in the food supply chain. These lengthy regulations are open to interpretation, which leads to another set of issues for manufacturers – how to adjust to differing requests from suppliers. Get advice on managing the conflicts between the regulatory and commercial realities. Presentation Room Sial
  • Register

12.00pm - 12.30pm

The Central Experts Hub

English

Panel: What’s on the Horizon for Healthy Products?

Moderator: Jane Dummer

Dana McCauley, Bob Bauer, Carol Zweep

Consumers are becoming more aware of how diet influences short- and long-term health and wellness. In response, many are seeking nutrient-dense foods to attain benefits beyond basic nutrition. Industry is responding by creating and reformulating products targeted at health. What ingredients and products are growing and exploding in this marketplace? Based on demographics, health trends and consumer’s purchasing behaviours, what advice and solutions can the panelists share for manufacturers and retailers to provide consumers who are increasingly personalizing their own nutrition intake, with options that taste good and are convenient.

  • Free
  • 2017-05-04 12.00pm 2017-05-04 12.30pm America/New_York Panel: What’s on the Horizon for Healthy Products? Consumers are becoming more aware of how diet influences short- and long-term health and wellness. In response, many are seeking nutrient-dense foods to attain benefits beyond basic nutrition. Industry is responding by creating and reformulating products targeted at health. What ingredients and products are growing and exploding in this marketplace? Based on demographics, health trends and consumer’s purchasing behaviours, what advice and solutions can the panelists share for manufacturers and retailers to provide consumers who are increasingly personalizing their own nutrition intake, with options that taste good and are convenient. The Central Experts Hub Sial
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12.30pm - 1.15pm

Room 108

English

Food for Thought: How the Latest Census is Redrawing the Map

Joshua Levi

Making Sense of the 2016 Census Canada’s national Census happens once every five years, and on February 8th, Statistics Canada will release the first results from the 2016 tally, covering population and household counts and growth patterns for all geographic areas.  What will the new numbers portend for food marketers? Will market share estimates, grocery trade areas and sales targets need to be significantly recalibrated? And how will the changing portrait of culturally diverse groups affect the retail food landscape? In this session, Joshua Levi will discuss how organizations can use the census statistics to better understand their changing markets, adjust their marketing and improve their bottom lines with a special emphasis on ethnicity tied to the food and grocery sectors.

  • 10$ online - 15$ on site
  • 2017-05-04 12.30pm 2017-05-04 1.15pm America/New_York Food for Thought: How the Latest Census is Redrawing the Map Making Sense of the 2016 Census Canada’s national Census happens once every five years, and on February 8th, Statistics Canada will release the first results from the 2016 tally, covering population and household counts and growth patterns for all geographic areas.  What will the new numbers portend for food marketers? Will market share estimates, grocery trade areas and sales targets need to be significantly recalibrated? And how will the changing portrait of culturally diverse groups affect the retail food landscape? In this session, Joshua Levi will discuss how organizations can use the census statistics to better understand their changing markets, adjust their marketing and improve their bottom lines with a special emphasis on ethnicity tied to the food and grocery sectors. Room 108 Sial
  • Register

12.30pm - 1.15pm

Presentation Room

English

Navigating the Canadian Grocery Sector Landscape

David Clark

Whether you’re starting on your journey in the Canadian marketplace as a new business or are looking to make in-roads with new retailers, GS1 Canada will help you navigate your way. GS1 Canada will teach you how to set yourself up for success as a manufacturer, broker or distributor in the Grocery sector. You will learn how to prepare for business in Canada, what Canadian retailers are looking for from you and how to maximize exposure of your brand. GS1 Canada will also discuss the importance of eCommerce and nutritional information to your business.

  • 10$ online - 15$ on site
  • 2017-05-04 12.30pm 2017-05-04 1.15pm America/New_York Navigating the Canadian Grocery Sector Landscape Whether you’re starting on your journey in the Canadian marketplace as a new business or are looking to make in-roads with new retailers, GS1 Canada will help you navigate your way. GS1 Canada will teach you how to set yourself up for success as a manufacturer, broker or distributor in the Grocery sector. You will learn how to prepare for business in Canada, what Canadian retailers are looking for from you and how to maximize exposure of your brand. GS1 Canada will also discuss the importance of eCommerce and nutritional information to your business. Presentation Room Sial
  • Register

1.30pm - 2.15pm

Room 108

English

Health & Wellness: how does it feel? by Nielson

Isabel Morales

  • 10$ online - 15$ on site
  • 2017-05-04 1.30pm 2017-05-04 2.15pm America/New_York Health & Wellness: how does it feel? by Nielson Room 108 Sial
  • Register

1.30pm - 2.15pm

Presentation Room

English

How to Create Unique Food Products that Sell

Dana McCauley

Designed to invigorate innovators working in retail, foodservice and food processing, this work shop delivers tips and tricks for creating new ideas that fill market gaps and help grocers to attract new customers and sell more to their existing customers.

  • 10$ online - 15$ on site
  • 2017-04-04 1.30pm 2017-04-04 2.15pm America/New_York How to Create Unique Food Products that Sell Designed to invigorate innovators working in retail, foodservice and food processing, this work shop delivers tips and tricks for creating new ideas that fill market gaps and help grocers to attract new customers and sell more to their existing customers. Presentation Room Sial
  • Register

2.30pm - 3.00pm

The Central Experts Hub

English

Panel: Clean Labelling

Moderator: Carol Zweep

Jane Dummer, Dana McCauley

Consumers are seeking “natural” foods that are free of artificial ingredients and chemicals. The “transparent label” may also extend to factors such as organic, sustainability, fair trade. How is clean labelling affecting the development of products? What kind of claims are allowed on the label? What is the implication on the shelf life of the product?

  • Free
  • 2017-05-04 2.30pm 2017-05-04 3.00pm America/New_York Panel: Clean Labelling Consumers are seeking “natural” foods that are free of artificial ingredients and chemicals. The “transparent label” may also extend to factors such as organic, sustainability, fair trade. How is clean labelling affecting the development of products? What kind of claims are allowed on the label? What is the implication on the shelf life of the product? The Central Experts Hub Sial
  • Register

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