Media release
Locusts and ants for breakfast? Huhu grubs for lunch?

Futurists, Experts and Food Industry Gather to Discuss Future Foods

Napier, 27 September 2018 – Cricket flour pancakes for breakfast? Sounds bizarre, but not so long ago, no-one had even heard of quinoa, kombucha or acai, and now these foods are commonplace in our café menus, supermarkets and homes.

Next month, food futurists, experts and innovators, together with Hawke’s Bay’s and New Zealand’s food industry will come together at the Future Foods Conference 2018 to discuss how the global future of food is changing, explore the food we might be eating in 20 years’ time and talk about the opportunities for New Zealand and Hawke’s Bay food producers.

Increasingly New Zealand is influenced by global food trends, says Business Hawke’s Bay CEO, Carolyn Neville.

“It’s essential that we understand the current trends, the factors shaping consumer choice and what that means for the global food industry.

“The future of food is changing faster than ever before, so it’s important for New Zealand and Hawke’s Bay producers to understand what the global food industry might look like in the future and the opportunities it presents.

“Business Hawke’s Bay wants to make sure our region’s food producers get to hear from
leading experts about what’s happening and how they can add value to their business.

“Future Foods is a must-attend event,” says Mrs Neville.

Julia Jones, Farm Enterprise Specialist with KPMG says the consumer (or end user of our product) needs to be at the heart of what we do.

“That means becoming consumer-based producers and ensuring when we go to market we capture the value of what New Zealand has to offer.

“Disruption tends be very obvious, yet in your face, opportunity will hide, so New Zealand’s food and fibre industry needs to be prepared to go hunting for opportunity and evolve to maintain relevance,“ says Ms Jones.

Peter Randrup, Director of edible insect company Anteater says that the future of protein will be insects, plants, algae, and lab-grown meat.
"In a survey of 250,000 people, 50% said they would eat insects instead of beef, if it helped the environment.

"Think of how much impact any current food group has on our food system - dairy, fungi, vegetables, seafood... the western world has just discovered another food group - insects. The impact this will have on our food system will be no less profound than the discovery of dairy," says Mr Randrup.

An impressive line-up of experts, futurists and innovators will talk to the four themes of the Future Foods Conference:
1. Global food trends
2. Adding value from land to brand
3. Alternative proteins
4. Innovation in technology

Speakers include:
Melissa Clark-Reynolds (Futurist) – on tech innovations in the food industry

Mateawa Keelan (Hikurangi Enterprises) – on creating high value health products from bioactives

Peter Randrup (Anteaters) – on sustainable protein from edible insects

Mike Mayell (Cookie Time) – on future of hemp and environmentally sustainable food

Julia Jones (KPMG) – on global future food trends

The 2018 Future Foods Conference:
• Wednesday 31 October (8:30am to 5.30pm)
• Napier Conference Centre
• 48 Marine Parade, Napier
• For more information visit: http://www.businesshawkesbay.co.nz/Events/Future-Foods
• Special price ($195 plus GST, save $100) available for a limited time

ENDS

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