Forward planning and foresight are critical in any business, particularly in the complex and dynamic world of all things edible. But in a world of TMI (too much information) and “fake news”, it’s easy to lose track of the signals amidst all the noise.
At the Food’s Future Summit 2018, we’ve curated a content-rich programme featuring the most pertinent food innovations, trends and issues impacting the food ecosystem. We’re bringing together movers and shakers in all aspects of the F&B space, experts, investors, thought leaders and change-makers to connect and explore these topics.
Even if you live and breathe all things food, we’re confident that you’ll gain valuable knowledge, insight and networks. It’s not for nothing that the Food’s Future Summit won the silver distinction for Best Event of 2017 at The Spark Awards for Media Excellence. The Summit is now being called the must-attend event of the year for F&B industry professionals.
Here are three reasons why you should get your ticket now:
1. Get a heads-up on tomorrow’s trends and opportunities
Photo credit: NextShark
It’s amazing how creative food has become – honeydew soufflé pancakes with honey-maple cream and bubble tea tapioca pearls, anyone? Hour-long queues for hot restaurants may be the norm in Hong Kong, but in such a fast-paced food scene, only the strong and savvy can survive. Glean tips on how to create buzz and maintain hype from Hong Kong’s big-name restaurant groups including the heads of Black Sheep Restaurants and Maximal Concepts. By 2020, the tastemakers will be Generation Z – and most of them like their foods to be Instagrammable and international. Join key influencers and authorities on post-millennial consumers, such as Rose Chiu and Venus Chi, as they share their insights on your future consumers.
2. Understand food alternatives before they become mainstream
We’re loving how eco-conscious Hong Kong dining is becoming – biodegradables instead of plastic, an interest in composting, sourcing from local produce. But going meatless? Will it catch on in a carnivorous city like Hong Kong?
Major foodie countries such as the US and Sweden have been testing meat alternatives for awhile now – and Hong Kong has surprisingly been super on-trend with developing fish and pork alternatives – but should your business jump on the bandwagon?
At the Summit, you’ll be able to see and taste much-talked about alternative proteins of the future. JUST’s Josh Tetrick, the mastermind behind Silicon Valley’s popular vegan eggs and lab-grown meat, will be our keynote speaker - sharing his vision about sustainable foods.
If you’re still wondering about the pros and cons of vegan diets, stop by the round-table discussion where Hong Kong’s top chefs and foodies alike will weigh in their views about alternative meat.
3. Food technology and innovation
Learn how technology and innovation in food can change the dining experience for your guests (e.g., are 3D-printed meals legit?) from utilising data to optimise business operations to understanding how blockchain can change the world of food.
