Programme

Registration and refreshments

Chairman's Opening Remarks

Graham Paterson
Group Manufacturing Excellence Manager
Premier Foods

Doing More with Less in a Capital Constrained World

Utilising people engagement techniques to achieve more with less throughout the organisation

• Focusing on people engagement vs. buying improvement
• Achieving more with less in a difficult economic climate
• Driving out cost in ongoing efforts to get more with less and making real improvements sustainable
• Where does decision making sit and where does leadership stand?
• What are the values driving the organisation?

Graham Paterson
Group Manufacturing Excellence Manager
Premier Foods

Using Enterprise Level Lean Thinking to Track and Improve Productivity Across Multiple Locations

Ensuring lean deployment across multiple sites

• Using lean to achieve measurable results throughout many manufacturing sites
• Effectively measuring improvement and benchmarking between multiple sites
• Implementing the most effective cultural enablement strategies

Damian Triffitt
Group Lean Controller
United Biscuits

Successfully Handling Premium Materials Throughout the Manufacturing Strategy

How do you handle premium toy material together with your product?

• Understanding the implications to your food safety strategy, legislation and recall procedures
• Effectively testing toys against contact legislation
• Which types of testing is required in terms of food contact?
• Eradicating child labour throughout the entire pipeline

Idwin Bouman
Director SHEQA & Food Safety
FrieslandCampina

Prescheduled one-to-one meetings

Workshop Continuous Improvement

How does your organisation get the balance right between output, quality and food safety?

Many manufacturing organisations will take a siloed approach to Continuous Improvement. This interactive session will focus on how taking a truly integrative approach to Continuous Improvement ensures that food safety and quality are equal partners on that journey.

• Where does food safety and quality fit into your CI agenda?
• How do you get senior leaders to buy-in to this challenge?
• Why is it important to engage and activate the workforce?
• How do you measure the results?

Exclusively to Food Manufacturing 2013, Bob & Iain will also reference results from the Global Integrative Improvement Survey - a unique and growing study of Continuous Improvement initiatives within leading manufacturers. Delegates will find out how to participate in this survey and obtain a bespoke feedback session which details areas for maintenance and improvement.  To find out more, click here.

Bob Pursley
TRACC Business Partner
TRACC




Iain O'Neill
TRACC Business Partner
TRACC

Workshop Process Automation

The role of Manufacturing Execution Systems in food manufacturing and safety

This Interactive workshop, based upon recent research by the Manufacturing Enterprise Solutions Association, will encourage you to share your experience and opinions whilst addressing the following:

• Why deploy MES? – including MESA’s metrics research and ROI conclusions
• What is the difference between MES and ERP?
• What is the role of process automation in MES?
• How can MES support Lean/Six Sigma?
• How does MES support Food Safety?

Mike James
Chairman
ATS International B.V.

Workshop Food Safety

Innovative technology: Analysis of mycotoxins and other compounds in food

• Accurate, rapid and affordable measurement of mycotoxins and other compounds in food
• Understanding the three main elements of this innovative technology, which is specifically designed to be operated by non-scientists, at ambient temperatures as high as 50^oC, and displays the results on a touch screen within 4 minutes
• The first applications are the simultaneous quantification of individual aflatoxins in edible nuts, rice and corn, at EC regulatory levels. Hear the new applications to be launched during 2013, which will include the measurement of single or multiple mycotoxins in dried vine fruit, corn, wheat, coffee and spices

Prof. Raymond Coker
CTO & Founder
Toximet Ltd

Networking lunch

Employee Engagement and Lean

 Focusing on people coaching and training to achieve continuous improvement in operations

• Creating a roadmap for success
• Transforming the organisation through implementation of lasting culture changes
• Applying effective people coaching skills to achieve step changes in results over the short, medium and long term
• Instilling a mindset of continuous improvement at all levels of the organisation

Amir Ghannad
Director – North America Operations Excellence and Global HPO (High Performance Organization)
Campbell Soup Company

Sustainable Food Manufacturing Strategies

Case study: Iglo Forever Food sustainable development programme

• How Forever Food was conceived and why?
• Why the world’s first integrated sustainability programme for frozen food company
• How to make sustainability programmes relevant to your business.
• Demonstrating success and progress.

Peter Hajipieris
Chief Technical, Sustainability & External Affairs Officer
Birds Eye Iglo Foods Group Limited

Food Safety

Using a Risk Based approach to food safety in the Netherlands

• Undergoing risk based supervision by the authorities
• Understanding and implementing the risk based approach to food safety
• Green, amber and red: how much interference do you want?
• PPP, public-private-partnerships

Hans Beuger
Programme Head Food Safety
Netherlands Food and Consumer Product Safety Authority

Lean Working, Leadership and Implementation

Making lean sustainable to avoid past failures

• How to implement lean successfully?
• Successfully maintaining momentum in your lean deployment
• Setting routines and getting into the mood
• Being realistic on investment and timescales needed to achieve sustainable results
• Improving leadership to effect change
• Creating a critical mass of change throughout the organisation with senior level executives championing the movement
• Building future capabilities amidst difficult market conditions
• Implementing an ongoing change process/programme throughout the organisation

Theo Schmid
Head Product Supply Management
Wander AG

Enhancing Sustainability into Business Strategies, Operations and Culture

Promoting continual improvements in sustainability

• Understanding the big challenges and trends and evaluating the opportunities
• Developing strategies that focus on all aspects of sustainability throughout the value chain
• Embedding sustainability into the organisation
• Engaging and motivating employees to improve the sustainability of products and processes
• Quantifying the sustainability impacts of products from cradle to gate 

Annette Hansen
Director of Sustainability
DuPont Nutrition & Health

Successfully Implementing the BRC Standard for Food Safety

Understanding and satisfying the standards for BRC certification

• What are the latest British Retail Consortium requirements?
• Understanding and fulfilling the latest BRC standards 
• Achieving successful BRC implementation

David Brackston
Technical Director - Food
BRC Global Standards

Prescheduled one-to-one meetings

Continuous Improvement Workshop

Introducing new technologies and solutions - The food compliance cloud©

• Creating an integrated food safety management eco-system supporting compliance by design
• Understanding global food legislations' content and rules to assess automated compliance screening
• Automate legislation monitoring and alerts
• Case study: Addressing the challenges of food safety and compliance for an Asian food company

Chrystele Delobel
Director of RSA
Selerant

Workshop Measurement Systems

Improving food safety and quality through Continuous Optical Non-Destructive Inspection (CONDI)

• Learning about new optical non-destructive inspection products
• Understanding novel inspection methods for food safety
• Exploring the benefits, such as 100% inspection in the factory
• Implementing hyperspectral imaging on the factory floor 

Prof. Dr Marco Beijersbergen
CEO
Cosine BV

Empowering People to Fulfill Continuous Improvement Goals Throughout Operations

Using cultural enablement and empowering the shop floor to achieve measurable and sustainable results

• Changing mindsets and structure and empowering the workforce to make sustainable concrete changes
• Placing people at the centre of continuous improvement
• Investing in and motivating people in the circle of influence
• Giving power to the people, handing over budgets, stripping back layers of authority and setting goals without instruction

Mark Duddridge
Managing Director
Ginsters, a division of Samworth Brothers Limited




Nicky Taylor
Training and Development Manager
Ginsters

Anticipating Food Safety Risks Without a Crystal Ball

Implementing risk analysis during innovation processes

• Using risk analysis to accurately foresee and pre-empt food safety incidents and crises
• Effective tool to conduct risk assessment, risk management and risk communications
• Enable robust products and processes of innovations as starting point for continuous improvement

Tim Koster
Food Safety and Quality Systems Manager Medical Nutrition
Danone

Closing Keynote Address: Implementing Effective Water Management Strategies

Case study: FrieslandCampina

Klaas Vos
Programme Manager Energy & Water Efficiency
FrieslandCampina

Chairman's Closing Remarks

Graham Paterson
Group Manufacturing Excellence Manager
Premier Foods

Networking drinks reception

Morning registration

Chairman's Opening Remarks

Graham Paterson
Group Manufacturing Excellence Manager
Premier Foods

Achieving Lean Management Success Throughout Manufacturing Operations

“Getting your people and documentation to work for you not the system!”

Key features

• Building an efficient and effective management system providing strong governance whilst focusing on people development, by providing and relying on competent people vs. extensive, complex documentation
• System architecture focusing on six underlying processes: Document and Data Management, Personnel Development, Audit, Continuous Improvement, Management Review and Monitoring and Control
• Delivering compliance to standards by combining the six underlying management processes with a three pillar strategy based on Process mapping, Competency Assessment and Monitoring and Control plans

Achieving

• Delivering an integrated approach with a balanced scorecard resulting in reduced management overhead for “administrative systems” (ISO 9001,14001, and 18001)
• Reduced audit cost with multisite certifications and integrated audits
• Increased line management ownership and self-actualisation
• Embedded operational excellence with a single Continuous Improvement mechanism
• Successfully passing internal (corporate) and external audits with shortened audit time – “16 weeks from abject fail to clear pass”

Nick Turvey
Quality, Environment, Health and Safety Director
Coca-Cola North West Europe and Nordics

Implementing Performance Improvement Through People

Industry case study: The Weetabix journey

• Understanding business needs and tailoring performance improvement accordingly
• Setting clear goals, objectives and timelines for implementation
• Achieving real results and continuous improvement throughout the organisation

Alex Cosgrove
Head of Performance Improvement
Weetabix

Performance Improvement Programmes

Using automation to achieve performance improvement

• Introducing modern control and automation in a manufacturing environment
• Performing daily strip and washdown and satisfying complex health and safety requirements for new equipment installations
• Using automation technology to keep ahead in a competitive market

Graham Thomas
MIET - Site Engineering Manager
Greencore Cakes and Desserts

The TrackFast Project: Where and When the Ideal Food Scientist is Trained

Achieving essential FST skills, knowledge and competencies for improved employee training, competitiveness and  profitability in the food industry

• Understanding the ideal skills for FSTs and how these skills should be obtained
• Ensuring competencies in communication skills and product development skills
• Learning effective communication skills before and during university degree course work 
• Ensuring continuous learning and improvement through repeated events, courses, activities and/or seminars
• Learning product development skills during workplace training

Dr. Katherine Flynn
Scientific Secretary
European Association for Food Safety, the “SAFE consortium”

Food Safety

Creating a Pathway to Certification – GFSI Global Markets Program (global food safety initiative)

• Successfully implementing the GFSI global markets program

• Developing effective food safety management systems through a systematic continuous improvement process

• Using the Global Markets Program to give a baseline, monitor progress and identify areas where capacity building is needed
• Creating mutual acceptance along the supply chain and facilitating market access locally
• Providing a mentoring framework  for small and/or less developed businesses

Alain Dewael
Senior Manager, Quality Assurance and Regulatory Affairs EMEA
Starbucks Coffee EMEA




Marc Cwikowski
Director, Food Safety and Supplier Quality - Global Quality and Product Integrity
The Coca-Cola Company

Morning coffee

Lean Transformations - It's Always the Same....It's Always Different!

Experiences from an "insider" to diverse lean transformations within aerospace, healthcare, brewery and the dairy industry. Coming not from a Management Consultant perspective but from the direct experience of working within these apparently disparate environments.

• Tailoring the approach to the particular business: How to understand and adapt to individual business needs
• How to understand the readiness for change and engagement at all levels of the business
• Making the change real, with a clear vision; not just the deployment of an “off the shelf” set of tools
• What are the common issues to overcome and how to approach them?

Karl Douglas
Group CI Manager
Dairy Crest

Designing a Quality Management System

Using risk based approaches to quality management throughout operations

• Steering operationally the quality using a KPI driven system
• Identifying key points in the production processes to determine KPI measurement
• Conducting successful supplier audits on a risk based approach
• Integrated allergen management

Bernd Bruger
Head of Central Quality Management
Müller Group

Creating a Food Safety Culture on the Shop Floor

Enhancing the food safety culture on the shop floor

• Ensuring food safety in different environments and empowering staff to be accountable and responsbile
• Creating and adapting the food safety strategy to the plant and people
• Achieving continuous improvement in food safety within multiple environments

Katerina Mamoucha
QRO Manager, Quality Engineering COE, GMI-Intl Division
General Mills

Water Management Workshop

Chromatography separation: Innovative and wholesome technology for the food industry

• Learning how Eurotec WTT has been investigating ISMB Chromatography in order to improve and apply it to the demineralisation of fruit concentrates, whey and more generally in the sugar industry
• Understanding the main advantages of this technique, such as the absence of chemical reagents, like acid and soda (used in the classical resins treatments), as the particular resins used are not regenerated
• Two examples of chromatography plants designed and delivered by Eurotec WTT - one for sugar separation and the other for sugar demineralisation - offering a real proof comparison between this technology and the classic resins treatment

Fabio Poletto
Sales Engineer
Eurotec WTT, RWL Water Group

Process Control Workshop

Using industrial heat pumps to raise energy efficiency and sustainability in food production

• How the latest industrial heat pump technology helps meet environmental and cost targets
• Understanding how the technology can now capture heat that would otherwise be wasted and convert it to high grade hot water, reducing or eliminating the need for fossil fuels
• Learning how high temperature heat pumps which use ammonia have the potential to save considerable amounts of energy, and hence reduce energy costs and carbon emissions
• Case study: Free Hot Water For Nestlé! A worked example illustrating the phases from planning through implementation and verification of benefits – using the example of the Nestlé Halifax industrial heat pump installation

Dr. Thomas Tomski
Director Refrigeration & Industrial Marketing
Emerson Climate Technologies GmbH

Enterprise Resource Management Workshop

Why and how to use best in class software solutions to address a variety of challenges in the food and beverage manufacturing world

• Discovering why you need best in class solutions to remain competitive in the food and beverage industry and which specific solutions are available to your business
• Finding out how best in class solutions will support your changing business requirements, contribute to rapid growth and ultimately change the way you work
• Learning how different systems can work together without the challenge of complex interfacing, gaining the benefits of best in class solutions and at the same time creating seamless integrated business processes and workflows

Jan-Willem Steenbakkers
Pre-sales Food & Beverage, Fashion
Infor

Themed luncheon discussions

During lunch there will be a limited number of themed roundtables. Roundtables are limited to 10 delegates per table. This session format encourages participation from the outset, focusing on a central theme or topic, with an expert-led discussion. Roundtable themes include:

Sustainable supply chain management: Improve performance and reduce costs - Led by: SGS

The farm to fork approach to the control of mycotoxins in foods: Problems and opportunities - Led by: Toximet Limited

How is your organisation progressing towards the next level of integrated continuous improvement? - Led by: TRACC

CCI Panel Discussion

How do you achieve a balanced approach to your integrative continuous improvement programme?

• Breaking away from silo-based behaviours & thinking
• Maintaining focus on functional initiatives within a busy supply chain environment
• The role of senior leadership

Alex Cosgrove
Head of Performance Improvement
Weetabix




Annette Hansen
Director of Sustainability
DuPont Nutrition & Health




Damian Triffitt
Group Lean Controller
United Biscuits




Robert Kent
VP Western Europe
TRACC

Manufacturing Execution Systems Workshop

Case study: Critical impact of flooring on production volumes and hygiene in the Tops Foods PlantThe Tops Foods plant at Olgen, Belgium produces up to 100,000 ready meals per day, with a range of international dishes that are pasteurised or sterilised for chilled or ambient storage. Their ability to meet their customers’ demands was being challenged by floors that needed constant maintenance in order to ensure product quality and worker safety. Following an investigation into the condition of the floors and an evaluation of Tops Foods’ requirements, BASF was able to offer permanent, maintenance free flooring solutions which eliminated downtime and allowed management to concentrate on the real business of delivering quality products to their customers.

Philip Ansell
Marketing Manager, UCRETE Industrial Flooring
BASF

FMCG Production Logistics Workshop

Best practices in FMCG production logistics

• Hear how automated product handling and palletising systems help producers of FMCG reduce their operational cost and improve their productivity
• Learn the key success factors for running an effective cost reduction program
• Client case studies: Understand the practical use of the application in environments demanding high flexibility and short payback terms

Sybolt van den Bosch
Director, Sales & Product Handling Solutions
CSi Industries

Renewable Energy Workshop

How you can achieve your carbon foodprint reduction

• Learning how companies can implement sustainable energy in their facilities
• Outlining the benefits of renewal energy
• Case study: Understanding the processes involved in transforming Heineken's plants so it now hosts the largest solar energy systems of any brewery in Europe

Dany de Zeeuw
Global Key Account Manager
SolarAccess




Frans van Schoor
Founder and CEO
SolarAccess




Rene Blickman
Senior Engineer
SolarAccess

World Class Manufacturing Workshop

Case study: Aligning shop floor improvement actions with company goals at Bakkersland

With 18 bakeries and EUR 450m in annual sales, Bakkersland is the leading bakery in the Netherlands. In early 2012 the company embarked on a journey of Operational Excellence in order to increase flexibility, further improve quality and realise considerable cost savings.

• Hear how all the bakeries have since joined in this journey, and how the objectives for each are deployed to the right specific improvement teams, improving day-to-day actions on the shop floor
• Discussing the key to the project’s success: the education, training and involvement of all operators

Guido van der Steen
OPEX Coordinator
Bakkersland




Mark Hijmans
Director Operations
VLDV

Achieving Environmentally Friendly and Cost Effective Utilities Management Strategies Workhop

Use of technologies for maximum profit from effluents for Food Companies

• Focus on core competencies
• Multi utilities contracts can deliver high efficiency, cost reduction, and ensure compliance
• Not just talk about water recycling, water re-use, reducing carbon and water footprint and renewable energy, but actually doing it!
• Latest developments in biogas technologies
• Various case studies from Dairy and Beverage industries

Dennis Korthout
Development Manager Biothane
Veolia Water




Masood Noushargh
Vice-President Veolia Environnement Industrie
Veolia

Implementing a Visual Factory Policy to Improve Food Safety and Health and Safety

Applying visual factory principals and practices to improve food safety and health and safety

• Determining what information needs to be conveyed as the starting point of visual factory
• Using visual methods to convey information such as signs, charts and andons to make information easily accessible
• Making the current status of all processes immediately apparent
• Using highly visual instructions with photographs and graphics

Dr. Gwendolyn D. Galsworth
Visual Workplace Expert
Visual Thinking Inc.

Keeping Apace with The Global Economic Landscape for the Packaged Food Industry

• Understanding the current and future prospects for packaged food
• Evaluating supply chain processes – soft commodities, energy, labour, financial costs: interest rates & currency fluctuations
• Strategies for success in the retail environment – how supermarkets and hypermarkets are ahead in using  private labelling to add value to their brands

Francisco Redruello
Senior Foods Analyst
Euromonitor International

European Food Safety Update

• Identifying emerging natural toxins in food
• Update on the latest food safety legislation
• Understanding how to address these food safety issues

Dr. Monique de Nijs
Researcher
RIKILT-Institute of Food Safety

Achieving Lasting Change in Your Performance Improvement Initiatives

Creating commitment at management level for TPM and lean programs

• Understanding and overcoming the major bottle necks in building and sustaining programs and achieving lasting results
• Securing and ensuring board level commitment in order to achieve real results

Margriet Smit
TPM/lean facilitator Supply Chain
Post Graduate Change Management Vrije Universiteit Amsterdam

Chairman's Closing Remarks

Graham Paterson
Group Manufacturing Excellence Manager
Premier Foods