[VIDEO] Food Day, Responding to challenges in the food industry
27/06/2017
First edition of Food Day, a seminar specifically aimed at food companies
On 18 May 2017, Air Liquide organised the first edition of Food Day, a seminar specifically aimed at food companies. The seminar brought together experts from industry, government and academia to exchange innovative ideas. Key themes were operational excellence, innovation, sustainability and quality.
The location for the Food Day was l’Auberge du Pêcheur in beautiful Sint-Martens-Latem in Belgium. The seminar was organised in cooperation with the study and consultancy firm Profex, and GEA, provider of innovative solutions for the food industry.
A fast-moving sector
The food industry is an important sector for our economy as well as a fast-moving one. Food companies today are confronted with a number of important challenges and opportunities, many of which were addressed in the opening presentations:
- Sustainability & Green. It is estimated that 33% of the food we produce is eventually lost. Food waste is therefore an important issue for the food industry as well as being high on the political and social agenda.
- Health & Wellness. Consumers want healthy food products without additives and with a reduced salt, sugar and fat content. This creates many opportunities for product innovation, as does the trend towards meat substitutes and gluten-free products.
- Efficiency & Productivity. Consumers are very price-conscious when it comes to food, and fierce competition (including between retailers) is putting further pressure on prices. Food companies take every opportunity to increase the efficiency of their production processes.
- Safety & Regulation. Regulations are becoming increasingly stringent, and a minor error in production processes can have particularly serious consequences. Attention to food safety in all its aspects is therefore crucial.
Sharing ideas
Air Liquide has several in-house solutions that can help food companies work more efficiently and sustainably. These were discussed in a series of presentations on specific topics such as temperature control during production and logistics, the optimum use of by-products and the treatment of (waste) water.
After the presentations, over an aperitif, participants were able to delve deeper into the topics with our experts and guest speakers, followed by a gourmet dinner in the lovely setting of l’Auberge du Pêcheur.
The positive feedback from the public is already encouraging us to organise a second edition of the Food Day. We will keep you informed.