Programme

Produced in association with some of the finest experts in the food industry, the 2019 programme brings you the latest updates from around the world.

Topics for 2019 include:

  • Contextualising the challenge of Food Fraud 2019 and beyond
  • The economics of achieving food integrity
  • Developing a common language across the food and drink industry
  • Embedding ethical practice throughout your supply chain
  • Beyond Brexit: exploring the challenges and opportunities
  • Traceability systems of the future

08:15
Registration and refreshments

09:00
Chair’s opening remarks – Contextualising the challenge of food fraud and food integrity for 2019 and beyond

Morning Chair’s opening remarks – Contextualising the challenge of food fraud and food integrity for 2019 and beyond

  • What is food integrity and why is it important?
  • What developments are we seeing in fraudulent activity? Identifying emerging risks
  • Update on legislative changes and the on-going challenge of Brexit
  • Where will be in 5 years? Aspiration vs regulation

 

Speakers

Professor Chris Elliott

Professor of Food Safety and Director of the Institute for Global Food Security, Queen’s University Belfast

09:15
The economics of achieving food integrity: a macro financial picture of the industry

  • Examining commodity economy and its impact on the food system
  • Unveiling key grey and black areas of the economy influencing trends in food fraud: identifying the characteristics of the system which make fraud attractive
  • Considering the impact of ethical and sustainability concerns on the global food economy
  • Business modelling for success: addressing cost pressures throughout a competitive industry

 

Speakers

09:40
Next Generation Sequencing for Food Authenticity, Traceability and Safety

Food authenticity and fraud are topics of high interest in the food industry and tightly controlled by authorities and retailer codes of practice. The complexity of the food supply chain is challenging the abilities of analytical tools used for traceability of ingredients for food production. There remains significant interest in the DNA sequencing techniques to detect and help resolve supply chain issues.

Next Generation sequencing (NGS) has been introduced in recent years as a very powerful method for species identification in food products. However, the use of NGS requires the development of the correct workflow to ensure the reliability of the results and to maximize the advantages of this high throughput DNA-based method. Taking advantage of the non-targeted and massive sequencing output obtained by NGS, a workflow was developed and tested to identify meat and fish species in food products.

The workflow was defined and optimized to meet the following criteria: (i) barcoding of several specific DNA regions suitable for species identification (multi-barcoding); (ii) definition of consensus primer panels producing very small amplicons (multiplex) to ensure the use in highly processed food where DNA can be highly damaged; (iii) optimization of the Ion Torrent™ technology (Ion Chef™ System and Ion GeneStudio™ S5 System, Thermo Fisher Scientific); (iv) development of a software for automatic data analysis containing suitable databases with thousands of meat and fish species for species identification.

This presentation will feature the advances in applied, effective genomic approaches at correctly identifying the species present in all the food samples regardless of their processing treatments. It will give an insight into non–targeted methods and provide information on rapid methods suitable for uptake by industry and is commercially available by Thermo Fisher Scientific.

Speakers

Mário Gadanho

Global Food Molecular Business Development Manager, SGS Molecular, TecLabs – Centro de Inovação, Portugal

10:05
Panel discussion – Focus on fraud, investigation and criminology

  • Outlining the next steps of the National Food Crime Unit: towards the investigatory arena
  • Considering current legislation and what it means for the food industry for the next 5 years and beyond
  • How can business management in any sector impact on fraud risk? Tips on prevention, investigation and reaction
  • What happens when fraud investigations go wrong? Examples outside the food industry where errors in the investigative process have lead to acquittals and bad press
Speakers

Gavan Wafer

Head of Intelligence, National Food Crime Unit, Food Standards Agency, UK

Professor Chris Elliott

Professor of Food Safety and Director of the Institute for Global Food Security, Queen’s University Belfast

Arun Chauhan

Director, Tenet Compliance & Litigation/Fraud Advisory Panel

10:35
Morning refreshments

10:55
Examining types of fraud being investigated and what happens when the food fraud squad turns up at your door

  • Outlining the types of fraud being encountered, including online food fraud
  • Understanding how a food fraud investigation differs from an inspection or audit
  • What to expect from an investigation: being prepared
Speakers

Peter Whelan

Director of Audit and Investigations, Food Safety Authority of Ireland, Ireland

Ron McNaughton

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

Professor Chris Elliott

Professor of Food Safety and Director of the Institute for Global Food Security, Queen’s University Belfast

11:35
Rapid Screening Technique to Confirm Authenticity of Herbs and Spices

Herb and spice trading incorporates a wide range of products from diverse origins around the globe, with some countries at higher risk of Economically Motivated Adulteration. This session covers near-infrared spectroscopy as an ideal, non-destructive, screening solution for authenticity confirmation.

Speakers

11:50
Panel discussion – Embedding ethical practice throughout your supply chain: from slavery to sustainability

  • Developing a food safety culture in tandem with other conflicting business priorities
  • Identifying social and environmental characteristics of global supply chains which might suffer from a lack of integrity and why fraud is committed by insiders
  • Prioritising the human side of your business: going back to basics in communicating the importance of integrity
  • What lessons can the food industry learn from successful fraud reduction in other sectors?

 

Speakers

Professor Chris Elliott

Professor of Food Safety and Director of the Institute for Global Food Security, Queen’s University Belfast

David Camp

CEO, Association of Labour Providers / Stronger Together, UK

12:20
Lunch and networking in the exhibition area

13:15
Afternoon Chair’s opening remarks

Speakers

13:30
Peer discussion: developing a common language across the food and drink industry

In small groups consider the following questions, nominate a representative from your discussion to feed back to the room

  • How can we define food fraud and food integrity?
  • What are the key issues for the UK food industry regarding food integrity?
  • Where are the biggest opportunities for the UK in addressing food integrity?
Speakers

Darin Detwiler

Lead Faculty: Regulatory Affairs of Food and Food Industries, Northeastern University, USA

14:10
Traceability systems of the future: risks, rewards and reality

  • Managing expectations: to what extent can Blockchain solve the problem of food integrity?
  • Preparing for practical problems in implementing the technology and how to mitigate the risks involved
  • Exploring the possible role of food fingerprinting and DNA analysis
  • Beyond Blockchain: opportunities in Artificial Intelligence and machine learning
  • Anticipating burdens on consumers and considering the likely impact of consumer testing at the point of purchase

 

Speakers

Darin Detwiler

Lead Faculty: Regulatory Affairs of Food and Food Industries, Northeastern University, USA

14:40
Verifying and investigating food authenticity with Mass Spectrometry. Some case studies from around the world

Mitigating food fraud requires governments and industry to deploy a range of measures. Testing food in the supply chain ensures these measures are working and further deters criminals. This presentation will explore how mass spectrometry can be set up to do this important work, with case studies shown on differentiation of different types of wine, coffee and saffron.

Mass Spectrometry can be used in the lab as a front-line test or as part of a two-tier strategy supporting positive screening results coming from field. For this to be possible a diverse range of authentic samples must first be collected and analyzed. By using powerful chemometric software , patterns in the data are found that allows recognition of future samples in terms of their origin or variety etc. Potential Fraudulent practice is indicated when a future sample is recognized as something different to that on the label or is simply not recognized at all and mass spectrometry usually can identify the elements or compounds that drive such differentiations. This increases the confidence that the data is reliable allowing an analyst to investigate how the chemistry has changed in a suspect sample, providing more clues as to what type of fraudulent practice may have happened.

Speakers

John Lee

Global Food Market Manager, Agilent Technologies

14:55
Afternoon refreshments

15:15
Food that doesn’t cost the Earth: Finnebrogue in-conversation

Our world is facing unprecedented geo-political challenges in reversing climate change and preventing the loss of biodiversity. In this context, food producers will be fundamental in securing the planet’s medium to long-term future.
But can the food industry be trusted? In many eyes, producers face a crisis of credibility. Are they delivering genuinely sustainable products – or are they more concerned with cosmetic solutions for positive PR?
What can the industry actually do to deliver high-quality food for a growing global population – without destroying the planet we all rely on?
Jago Pearson discusses these issues – and what must be done – with Finnebrogue chairman Denis Lynn and Technical Director Declan Ferguson.

Speakers

15:45
Exporting to the USA: same, similar or different? How to adapt

  • Outlining the key points of the new Foreign Supplier Verification Programme and its impact on exporters to the US: developing a company-wide approach to audit by the FDA
  • Taking responsibility for the entire supply chain: demonstrating preventative controls in place, assessing risk and on-boarding new suppliers
  • Understanding how the GFSI is driving change: implications of mandatory vulnerability assessments throughout the supply chain
  • Similarities and differences between US and EU/UK systems and terms
Speakers

16:10
Developing a culture of information sharing and whistleblowing: the Danish reporting system

  • Understanding and overcoming barriers preventing the general public from reporting breeches
  • Developing a positive public message of communication and involvement
  • Best practice in data sharing

 

Speakers

16:35
The FoodIntegrity Project

Comprising of 60 participants from 18 European countries, one from China and one from Argentina, FoodIntegrity’s key focus has been to consolidate, harmonise and mobilise the European capability on food authentication to ensure consumer confidence and protect European added value. The 5 year (2014 – 2018) €12M project was challenged with reducing barriers to data sharing and utilisation that is crucial to combating food fraud by supplying methods and tools to address both enforcement and industry needs. This session will review the progress and achievements of the past 5 years.

Speakers

Delores Perez – Marin

Full-Professor, University of Cordoba (College of Agriculture and Forestry Engineering, ETSIAM), Spain

Prof. Paul Brereton

Director of Strategic Alliances (Professor of Practice), Institute for Global Food Security, Queen’s University Belfast & FoodIntegrity Project Lead, UK

17:20
Chair’s closing remarks & networking drinks

Speakers