Leading tradeshow organiser dmg events has announced an most exciting new B2B conference for the food and beverage market. From 27–28 September 2018, FoodNext.Africa will bring together startups, food innovators, foodtech businesses, investors and partners who are redefining the food industry from farm-to-fork.

 

FoodNext.Africa is built around an agenda of critical debate with key personalities and businesses providing insights into how to embrace distribution, scaling up of new projects and meeting the rapidly changing needs of consumers. Themes for the conference include investment, farming disruption, the future of food, disruptive distribution models, personalised nutrition, trends in retailing, and innovative packaging and technology. 

 

“The FoodNext.Africa product spawned from our food and beverage exhibition Africa’s Big 7 which ran in June this year,” said Brad Hook, Divisional Director of dmg events. “We identified a need for a platform where food startups and innovators can meet investors and partners in a forum of collaboration and networking. FoodNext.Africa is this very platform and is ideal for our industry at this time of accelerated expansion and change.” 

 

Expert speakers, engaging sessions

 

FoodNext.Africa provides delegates with expert speakers including Ailyssa Pretorius, General Manager of Uber Eats SA; Dr Yael Joffe, Chief Scientific Officer of 3X4 Analytics; Manuel Koser, Co-Founder and MD of Slivertree Internet Holdings; Michelle Adelman, Founder of Accite; Dr Dirk Troskie, Director of Business Planning & Strategy at the Western Cape Department of Agriculture; Xolile Mbathe, Research, Nutrition & Technology Director at Kellogg’s SA, and Bruce Cohen, Founder of Absolute Organix.

 

Exploring the rise of ‘dark kitchens’

 

One session attracting a lot of interest is the ‘Food on the Move’ panel discussion focusing on how ‘dark kitchens’ are changing the rules of engagement and what it means for business.

 

As restaurants seek to expand their businesses without opening expensive high street premises, such companies are increasingly establishing a number of ‘dark kitchens’ in the form of prefabricated structures across big cities close to the bustle of busy offices or upmarket apartments, with a view to replicating their menus at a site more convenient for delivery. 

 

The session goes into detail about how the F&B industry is undergoing a massive shift with consumers testing non-traditional business models, changing product preferences, demanding high quality, more safe and sustainable food, and how the business model is adapting.

 

Taking the Next step

     

The conference also provides startups the chance to pitch their business in between specific sessions providing the necessary exposure to the investors and partners in the forum.

 

Join your industry from 27-28 September at CTICC, Cape Town for 2 days of networking, learn from 40 top leading minds, take part in 10 in-depth discussions, hear from 8 startups and join in on the investment briefing breakfast.

 

Visit www.foodnextlive.com for more information and to book your seat.