Agenda

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09:00-11:00

  • Inaugural session

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    A revolution in the food industry at the bidding of the new economics – trends, innovations and challenges

    • The game according to the ‘new economy’ principles: Innovative business models, digitisation, and the strength of the clients’ voice
    • Food companies/enterprises on the brink of key decisions – further development directions
    • The Polish food industry – technologically advanced and ready for change
    • A kaleidoscope of trends. What products are expected by Polish consumers, and what products do international clients expect?
    • Challenges of the digitised world – informed consumers, continuous communication and future food

11:30-13:00

  • Business 4.0: The food industry develops technology-based advantages

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    • The technological race: How much does it cost? What can be gained from it?
    • How do technologies support managers in making business decisions in companies/enterprises?
    • Main areas of technological investments – production, sales and management 
    • A factory of the future: Automation and robotisation
    • Efficient internal logistics in the service of production competitiveness 

  • Succession and expansion: The road from a local company/enterprise to a global corporation

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    • Twenty five years of the development of Polish food corporations – success and challenges
    • Generational succession and change versus new strategies employed by food companies/enterprises in Poland
    • The acceleration of consolidation activities – awaiting the boom in the mergers and acquisitions (M&A) market
    • Exports as the guarantor of the development of Polish companies/enterprises at home and abroad

11:30-13:30

13:30-15:00

  • Naturalness, quality and safety – the three pillars of the production and promotion of Polish food

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    • Producers work their way through a thicket of food safety systems: Does it have to be like this?
    • A product’s journey from the field to the consumer’s table: How to ensure quality control at every stage of production?
    • Ensuring the quality and repeatability of food products – certification, technologies and good practice
    • Production efficiency – optimum utilisation of resources and production potential
    • Guarding the good, or combating negative campaigning and the myths surrounding Polish food

  • A new marketing power: Trendsetters and the social media determine the ‘to be or not to be’ of a product

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    • Cooks and celebrities, or how a famous face affects a product’s perception
    • A culinary blogger means more than award cups – the power of opinion
    • Facebook, Instagram, Snapchat and Pinterest as the spots of initial contact with consumers. The art of building relations in the social media
    • Closer and closer to the consumer— new ideas for brand promotion and the building of consumer habits
    • Creating a legend instead of a brand and winning new fans in place of customers

  • Innovations and technologies in the service of FMCG sales

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    • How to achieve sales goals – new methods for acquiring clients and building sales growth
    • New challenges for a manager: Managing numerous sales channels and using e-commerce tools
    • Providing clients with a tailored product/service range – technologies support the customisation of product/service ranges
    • Applications in the service of increasing loyalty and generating customer traffic
    • Reducing supply chain losses and optimising logistics processes
    • Supporting sales processes – IT systems and the outsourcing of services

15:30-17:00

  • Integration in the meat industry – the market, prospects and challenges

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    • Consolidation in the meat industry: Is it vertical or horizontal?
    • Success stories of the most spectacular transactions: Who will be next?
    • Internal exports and the internal market – two legs of one success
    • The image of the industry: Market leaders, consumer trends and new categories

  • Innovations in the dairy industry at the bidding of market trends

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    • On the rising tide of the health consciousness trend – new strategies employed by companies/enterprises, as well as new products and innovative campaigns
    • Profitable market niches – organic products, convenience products, natural products, regional products, GMO-free products, and lactose-free products
    • Own brands – flexible responses to the changing trends
    • Pro-innovation investments – machinery and equipment, products, logistics, and marketing
    • Leaders invest in the fractionation of milk proteins – prospects of segment development
    • Price situation in the milk market and its impact on consumer trends and purchasing choices

  • Packaging creates the product – forms of communication and ways to build relations with consumers

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    • Trends in the packaging market – innovative materials, customised content, ecology and convenience
    • Packaging as a promise of quality and brand value
    • Labels – from information to promotion
    • The premium products market looks for the best raw materials and designs
    • Legal regulations – trademarks, industrial designs and patents

19:00

  • Official Awards Ceremony – Food Market Awards and ‘Good Product’ and ‘Food & Retail Start-up Star’ Certificates