7-8 Jul 2022
Gold Coast Convention and Exhibition Centre

2-Day Conference Program

New for 2022, the FoodTech Qld Conference is held throughout the two-day exhibition, with content curated by the Australian Institute of Food Science & Technology (AIFST), and in partnership with the Australian Institute of Packaging (AIP).

7-8 July 2022
Gold Coast Convention and Exhibition Centre (GCCEC)
2-Day Pass: $990 (+GST), 1-Day Pass: $540 (+GST), Half-Day Pass: $300 (+GST)

The FoodTech Conference in 2022 is made up of two different concurrent streams over the period of two days. Conference delegates can choose to attend any session between the two different streams that run concurrently.

Half-Day, 1-Day and 2-Day Conference passes available. The 2-Day Conference pass includes a complimentary ticket to the Poolside Welcome Party at The Star Gold Coast and to the Networking Drinks at HOTA (including transfers).

To purchase your ticket to the conference register here and add your conference pass.

  • To download the printable PDF program
  • Click here

DAY 1 – Thursday 7 July 2022

Stream 1: Technology Initiatives - The Agrifood Industry of the Future

Located in Central Room B

Predicting the future of the food and beverage industry isn’t an easy task, especially after a tumultuous two years that turned the industry upside down. However, there are some key insights to be noted that will continue to impact into 2022 and, likely, beyond.
Food companies will need to embrace a new normal or next normal to thrive and grow. What can we expect in this ever-changing world? What are the new challenges in the food industry due to new consumer expectations? How do we create opportunities for food manufacturers to deliver choices for all consumers?

In this session our speakers will highlight the trends and issues they expect to see on the horizon and offer some tips for thriving in this landscape. The session will open with an overview of global trends impacting on the food industry into the future. Following speakers will cover trends in specific areas of the future consumer, nutrition trends for health and wellness and food safety. The presentations look at evolving trends and the challenges we face. The session will conclude with a final call to action – what do you need to do to thrive rather than merely survive?

Attendees will have the opportunity to interact with speakers in a panel session Q & A following the presentations.

• 10:30 - 10:35: Welcome & introduction to session - Session Chair - Robin Sherlock, Safe Food Queensland
• 10:35 - 11.05: Global trends impacting the food industry - Keynote Speaker - Jacqueline Wilson-Smith
• 11.05 – 12.05
The Future of Healthy Food - Grant Davidson, Davidson Branding
Nutrition trends for consumer health & wellness - Dr Anneline Padayachee
Food safety challenges : What does the future look like ? - Robin Sherlock, Safe Food Queensland
• 12.05 – 12.30: Panel Q & A - facilitated by Jacqueline Wilson-Smith


Whilst there are many factors involved for a business to be sustainable on the inside and out everyone can start with some important small steps. Understanding what a Circular Economy means to your business, how you can implement strategies to lower environmental impacts across all areas of your business and follow the principles for designing out waste at the start are just some of these steps. Looking beyond the current ‘take, make and dispose’ extractive industrial model, the circular economy is restorative and regenerative by design. Relying on system-wide innovation, it aims to redefine products and services to design waste out, while minimising negative impacts.
Establishing a Circular Economy enables a business to maintain the value of products materials and resources in the economy for as long as possible, alleviate security of supply risks, increases competitiveness, creates new business opportunities and introduces innovative products and services.
Come and hear from some leading experts in this space including Circular Economy experts, Sustainable design experts and Product Stewardship Schemes that are making a difference in the region. Everyone has a role to play in lowering environmental impacts. Come and find out how.

• 1.30 – 1.35: Welcome and introduction to session - Session Chair - Ralph Moyle FAIP, CPP, Education Coordinator, AIP
• 1.35 – 2.05: What does sustainability mean in 2022 and beyond Keynote Speaker - Nerida Kelton, Vice President Sustainability & Save Food, WPO
• 2.05 – 3.05: Panel discussion
Barry Cosier, Director - Sustainability, Australian Food & Grocery Council (AFGC)
Dr Nicole Garofano AAIP, ACE HUB Team, PlanetArk
Ebony Johnson, Policy Manager, National Retail Association
Alan Adams MAIP, Sustainability Director APAC, Sealed Air
• 3.05 – 3.30: Panel Q & A


Stream 2: Solutions and Insights from our Exhibitors

Located in Central Room C

In his role as Wiley’s Chief Future Officer Brett works with industry bodies and commercial clients to understand and prepare for the future of their industries, markets and supply chains. Brett’s session will focus on findings in recent projects for corporate clients and industry bodies looking at trends across the food sector out to 2040 touching on:

- How technology will drive safer more sustainable food.
- How personalised food will change retail and food production.
- The opportunities for disruptive tech in the food sector.
- How Australia can benefit from the food disruption of the coming year
- Where the industry needs professionals and vendors to capitalise on the next wave of innovation.


The majority of Australia’s food manufacturing industry still struggles under the weight of paper-based processes in their operations. Whether it is quality checks, maintenance task management or work order execution, the lack of accurate, real time and verified production data results in inefficiencies that significantly impact the bottom line. Hear from several innovators such as Lifestyle Bakeries with real world case studies of how to digitalise your operations in days to weeks and get ready for a smart manufacturing operations future.


DAY 2  – Friday 8 July 2022

Stream 1: Future Trends and Technology - The Future of Food

Located in Central Room B

We are witnessing changing dietary patterns, with increasing numbers of flexitarians, due to concerns over the environment, animal welfare and personal health and nutrition. In this session, the opportunities and challenges in growing Australia’s protein industries will be discussed.

Australia's food industry is well placed to develop novel, differentiated protein products that meet the requirements and changing dietary patterns of the modern health- and welfare-conscious consumer.
As global demand for protein grows, our sources of animal protein must diversify to keep up. Australia is well-placed to become an international powerhouse for an emerging industry that could transform the way we produce meat: cellular agriculture. Cellular agriculture is dedicated to producing meat, eggs, and dairy directly from animals’ cells, not whole animals. It can reduce the impact of food production on our environment, health, and animal welfare, whilst meeting growing consumer demands for sustainable proteins.
Precision fermentation uses the same fundamental principles of fermentation that has long and safe history in supplementing and diversifying our foods. Precision fermentation offers alternatives to complement traditional agricultural production through new products produced with fewer resources. Precision fermentation involves using synthetic biology techniques to engineer single-celled organisms to produce proteins that can be made into food products, in much the same way yeast has been used to produce beer and wine (Lv et al, 2021).

Attendees will have the opportunity to interact with speakers in a panel session Q & A following the presentations.

• 10:30 - 10:35: Welcome and introduction to session - Session Chair - Heather Smyth, UQ
• 10:35 - 11.05: Protein alternatives - Michelle Colgrave, CSIRO
• 11.05 – 12.05
Precision fermentation - Rob Speight, QUT
Fermentation - Andrew Forrest, DAF
Plant-protein meat analogues: do they pass the taste test? - Heather Smyth, UQ
Cell Cultured Meat - KC Carswell, KC Carswell - Consulting
• 12.05 – 12.30: Panel Q & A


With Australia producing 7.3 million tonnes of food waste across the supply and consumption chain and a Federal Government National Food Waste Strategy to halve food waste that goes to landfill by 2030 now is the time for packaging technologists to review pack designs that could minimise food waste and losses.

According to the National Food Waste Baseline that was launched earlier this year in 2016-17 (the base year), 2.5 million tonnes (34 per cent) was created in our homes, 2.3 million tonnes (31 per cent) in primary production and 1.8 million tonnes (25 per cent) in the manufacturing sector. Australians recycled 1.2 million of food waste, recovered 2.9 million tonnes through alternative uses for food waste and disposed of 3.2 million tonnes.

So what role does packaging play in preventing and or minimising food waste? The primary purpose of packaging is to contain, protect, preserve, promote and communicate, handle and transport and provide convenience for a product; all the while ensuring the safe delivery of food to the consumer. Without adequate packaging design features and fit-for-purpose packaging food can potentially be wasted all the way through the supply chain to the consumer. By modifying packaging designs and ensuring that save food packaging guidelines are followed food waste and loss can be minimised

This session will bring together leading experts in Food Waste & Loss, Food Design and Food Packaging and will discuss the latest reports and statistics, the initiatives and programs making a difference and seeing what best practice examples look like for Save Food Packaging design.

1.30 – 1.35: Welcome and introduction to session - Session Chair: Ralph Moyle FAIP, CPP, Education Coordinator, AIP
• 1.35 – 2.05: Mark Barthel, Chief Operating Officer, Stop Food Waste Australia
• 2.05 – 3.05: Panel discussion
Mark Mitchell, Chairman, AFCCC
George Ganzenmuller FAIP, CPP, Innovation Manager, Opal Fibre Packaging
Warwick Armstrong MAIP, General Manager Business Development and Marketing, Kuraray
Nerida Kelton, Executive Director, AIP
• 3.05 – 3.30: Panel Q & A


Stream 2: Global Emerging Markets - Innovation & Design For The Future

Located in Central Room C

As one of Australia's most important industries, food and agriculture faces significant challenges - from climate impacts to future workforce. Collaboration can be defined simply as ‘two or more people working together towards shared goals’. Breaking this down, there are three parts:

1. Two or more people – this could be a team from the same organisation or across many organisations or sectors of the agrifood industry
2. Working together – this encompasses processes, and should embrace innovative ways of thinking and working
3. Shared goals – the team working together for a shared outcome.
Collaboration requires trust to be built within the team for the shared goals and outcomes to be realised. In this session you will hear from companies who have collaborated to innovate – learn about what they did differently to create change and develop successful products. Attendees will have the opportunity to interact with speakers in a panel session Q & A following the presentations.

Attendees will have the opportunity to interact with speakers in a panel session Q & A following the presentations.

• Chair - Rod Murray, Dept Industry, Science, Energy & Resources
• 10:30 - 11.05: Keynote Speaker Brian Ruddle, Impact Innovation Group
• 11.05 - 12.05:
Business meet Research: use Public Scientists to take your idea forward - Anna Daniel, Innovation Connections
Collaboration - the way we work at v2food - Lisa Ronquest-Ross, v2food
Collaboration - the Future of Food Innovation - Bernadette Eriksen, Flavour Creations
• 12.05 - 12.30: Panel Q & A


With 2025 National Packaging Targets and 2030 Food Waste Targets now is the time to rethink and redesign food and beverage packaging. This session will cover innovation and design thinking, how to embed circular design practices into your NPD processes and to better understand what innovations are standing out on shelf in the region. Design innovation not only helps you to stay ahead of your competitors and resonate with consumers; in many cases these innovative and intuitive packs are also more sustainable and offer a much lower environmental impact to previous designs. This session will also showcase award-winning packaging designs that have been recognised locally and globally for standing out. Many of these designs also offer significant shifts in materials, reductions in environmental impacts, are light weighted, include recycled content, are refillable and reusable and more. Come and see what the future of food and beverage packaging looks like.

1.30 – 1.35: Session Chair: Joe Foster FAIP, Director, Close the Loop Group
• 1.35 – 2.05: Joe Foster FAIP, Director, Close the Loop Group
• 2.05 – 3.05: Panel discussion
Anhely Millán, Innovation Manager Pact Packaging
Sally Carter, Procurement Manager, Brookfarm
Edward Whitehead, Managing Director, Cyclpac
Lars Ljung, Sustainability Manager, Planet Protector Packaging
• 3.05 – 3.30: Panel Q & A


Secure your spot today

2-Day Conference Pass

$990 (+GST)

Inclusive of morning tea and lunch on both days, ticket to both the Poolside Welcome Party & the Networking Drinks at HOTA (including transfers) & two day exhibition

BOOK YOUR TICKET
1-Day Conference Pass

$540 (+GST)

Inclusive of morning tea, chosen day of conference & two day exhibition

BOOK YOUR TICKET
Half-Day Conference Pass

$300 (+GST)

Inclusive of morning tea, chosen conference stream & two day exhibition

BOOK YOUR TICKET
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