AFRICA HOSPITALITY WEEK 24 – 26 JUNE 2018 GALLAGHER CONVENTION CENTRE
FLAVOURS SHAPING
THE FOOD LANDSCAPE
While natural flavours are growing in demand, they are ten times pricier than their synthetic counterparts. Fig is Firmenich’s flavour for 2018. When determining major trends like this, Marco says they look to various other industries, including fashion, and what is trending locally and internationally. Interestingly, colour impacts consumers’ experience of flavour, with lighter coloured food items seen as having less strong flavour.
Bruce Cohen and Marco Monteiro
T
he world of flavours is huge, with around 30 flavour houses present in South Africa, most of which are giant multinationals. Bruce Cohen, editor of Food & Beverage Reporter opened his session positioning Firmenich South & East Africa’s MD Marco Monteiro as head of the third-largest flavour house in the world. They represent some of the most notable flavours and fragrances in myriad everyday food and non-food items and although the critical factor for consumers, make up only 0.05 to 0.1% of the formulation of a product and are usually referred to as simply “flavouring”. Consumers are looking for better tasting products with more nutrition, says Marco, and this is where flavour is so important. Foods that are lower in sugar, salt, MSG and fat still need to be tasty.
Marco’s trends to watch include: • Millennials are adventurous and want flavours outside of the norm • Street food is coming into a retail offering • Cooking shows on TV impact consumer demand • Mix of local and international flavours to create new and interesting combinations • Flavours from across Africa, such as fermented fish and river fish from West Africa mixed with cardamom and chilli • Flavourings to improve or mask the original taste of nutritious yet less palatable foods such as alternative proteins • New ways to take cost out of the supply chain without losing flavour • Non-GMO and natural flavours are big • Sugar-free • Flavoured water Constant flavour innovation pushes up growth in categories of food and beverages, Marco explains.
DA I LY NEWS
DAY 3 B R O U G H T TO YOU BY
HOSPITALITY LEADERSHIP FORUM DAY 3 PROGRAMME TIMES
TOPICS
10:30
TECHNOLOGY: WHAT DOES THE FUTURE LOOK LIKE? Panelists: Leon de Fleuriot, Head of Kwesé Play, Kwesé | Adam Burt, Area IT director Africa & Indian ocean, Radisson Hotel Group | Gillian Saunders, Deputy CEO, Grant Thornton
11:30
SECURITY & COMPLIANCE: MITIGATING RISK AND EXPLORING OPPORTUNITIES IN A NEW DIGITAL ECONOMY Panelists: Marc Sternberg, Managing director, Spark ATM systems | Tinus Janse van Rensburg, Regional manager cyber security – Africa Cisco | Daniella Kafouris, Associate director: governance, risk & regulatory, Deloitte & Touche | Lucien Pierce, Partner, Phukubje Pierce Masithela Attorneys | Esther McLean, Senior manager, IT advisory, Grant Thornton | Busisiwe Mathe, Director: risk assurance cyber security & privacy PwC
13:00
DIGITAL MARKETING & BRANDING: ATTRACTING TOMORROW’S GUEST TODAY Moderator: Ross Kata, Head of marketing and sales, Legacy Hotels & Resorts Panelists: Annabelle Schreuders, Marketing director, Spier Wine Farm | Tara Turkington, CEO, Flow Communications | Alexis Bekker, Head of sales & marketing, Lux Resorts | Henry Van Der Walt, Digital brand manager, Hyatt Regency | Martin Kubler, CEO, sps:affinity | Kristin Louw, Head of digital product & client strategy, Spark Media
14:45
RECRUITMENT & TRAINING: RETHINKING HUMAN CAPITAL AND RE-ENGINEERING YOUR STAFF TO ‘LIVE’ THE BRAND Panelists: Nokuthula Kamwendo, Director of HR, Four Seasons Hotel, The Westcliff | Peter Thomas, Cluster director human resources SA, Hilton Hotels | Joyce Osborne, Training Manager, Tsogo Sun Academy | Nando Legasa, Group HR manager, AHA Hotels & Lodges | Ashnie Muthusamy, Group manager: transformation, talent and change Sun International | Nancy Gaylard, Director, Not Just Consulting | Gee Ruwona, Director of HR, Hyatt Regency
FOOD LEADERS FORUM DAY 3 PROGRAMME TIMES
TOPICS LEGISLATIVE UPDATE
11:00
OPENING REMARKS BY CHAIR
11:05
SALT REDUCTION – MAINSTREAMING THE ROLE OF REFORMULATION Xolile Mbatha, Research, nutrition and development director, Kelloggs
11:40
PROPOSED FOOD LABELLING REGULATIONS: IMPLICATIONS FOR MONITORING, EVALUATION AND FOOD COMPOSITION Janusz Luterek, Partner, Hahn & Hahn Attorneys THE FUTURE OF INNOVATIVE PACKAGING
12:20
PANEL DISCUSSION: THE FUTURE OF PACKAGING Panelists: Syann Matthee, Packaging specialist group good, Nando’s Group Services | Theo Govender, Acting packaging manager, Coca-Cola Bottling SA
13:00
HOW NEW TRACEABILITY SOLUTIONS WILL SOLVE FOOD FRAUD Speaker: Dr. Hennie Ras, Principle specialist: traceability and operations visibility, IQ Logistica Thentic
13:30 – 14:00
UNCOVERING CRITICAL AREAS IN HALAAL FOOD Moulana Mohamed Saeed Navlakhi, Theological director, South African National Halaal Authority
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