Platform for the food and beverage industry
The Food Forward Event brought together food professionals and the new generation of food heroes to inspire each other about the food of tomorrow. Not only could you taste the food of the future, 8 experts from the sector gave inspiring lectures on the various aspects involved. An overview.
What challenges lie ahead to develop sustainable yet flavorful food for the future? Will artificial intelligence revolutionize sensory consumer testing of food products? Taste is the focus of this Dutch-language TED talk by Inge Dirinck, technology consultant at SENSTECH.
"Finding and retaining suitable" employees is one of the biggest challenges facing food companies today. But how can you keep motivating your food heroes? In a bilingual lecture, Karl Boumans, innovation manager at Flanders' FOOD and Frank De Craecker, organization expert at Workitects, explain how to organize work differently or smarter, create a work organization with learning jobs and deploy supporting digital technologies.
Food companies are trying to reduce their environmental footprint, but in doing so they must make choices and opt for sustainable alternatives. Moreover, all stakeholders, who are increasingly associated with a company, must agree with the chosen strategy. Review the French-language presentation by Gaspard Chantrain of the University of Liège.
Can we sustainably make high-quality proteins from green energy and CO2? The Dutch-language talk by Stijn Boeren of Avecom explains how bacteria offer a solution. Power to protein!
Fermentation is ubiquitous: from in our guts to our environment. From the first bread made spontaneously with yeast and bacteria more than 5,000 years ago to fermented foods and fibers that feed the gut microbiota: none of this would be possible without fermentation. French-speaking professor and nutrition expert Nicolas Guggenbühl explains how fermentation continues to determine our health in the future.
Grow your own talents through internal advancement and retraining programs. How do you trigger intrinsic motivation in your own employees? Didier Van Aelst explains how AB InBev deals with this.
Valorization of by-products from the agri-food industry faces many challenges. In this Dutch-language presentation, innovation managers at Flanders' FOOD Marie Demarcke and Ellen Martens elaborate on the lessons of the past and also give an insight into the strategy for the future.
Finally, Olivier Wathelet, PhD in anthropology and Béatrice Alié of SOGEPA talk about how a crisis brings innovations.
