Clatu Keynotes & Lectures

Keynote 4
Sustainability, circular economy and environmental protection


Biodiversity in supply chains: The food industry is increasingly focussing on the protection of biodiversity. Our keynote ‘Biodiversity in Food Supply Chains’ addresses the industry’s responsibility for the global ecosystem and the preservation of economic resources.
Sustainable practices: Sustainable practices in food production, sourcing and restaurant operations to minimise environmental impact.
Sustainable packaging: Trends and innovations in the development of environmentally friendly packaging solutions. How can we reduce packaging waste and still present products safely and attractively? No topic is currently as hotly debated as sustainable packaging. We show current solutions.
Zero waste and food waste management: strategies for reducing food waste throughout the supply chain.
Regenerative agriculture: approaches that go beyond sustainability and aim to actively improve the environment.

WHY IS IT RELEVANT? The circular economy offers solutions to some of the most pressing problems of our time, such as tackling global challenges like reducing greenhouse gas emissions and combating climate change. However, economic opportunities, political relevance, social change and the impact on different economic sectors also play an important role.

LEARNING POINTS: By imparting knowledge, sharing experiences and developing practical skills in this lecture, people can be empowered to actively contribute to the transformation towards a sustainable circular economy and thus make an important contribution to environmental protection.

Keynote 5
Innovations and Trends
Plant-Based and Alternative Proteins

Culinary innovations: The focus is on new and rediscovered traditional cooking techniques, food ingredients and flavour trends.
Plant-based alternatives: The development of meatless and dairy-free alternatives is becoming increasingly important, as the special show ‘Meet more Meatless and Dairy Alternatives’ at ANUGA showed. Following developments based on soya and pea protein, cultured meat (in-vitro meat, poultry and fish) is ‘the next big thing’.
Market trends and consumer acceptance: Analysing market developments and consumer trends in plant-based and alternative protein sources.
Technological innovations: New technologies in the development of plant-based products, such as fermentation, cell cultivation or precision fermentation.

WHY IS IT RELEVANT? This lecture is highly relevant for several reasons: Sustainability and environmental protection, health aspects, consumer education, market opportunities, innovation and the future of nutrition.

LEARNING POINTS: By sharing knowledge and practical experience in lectures and workshops, people can be empowered to make informed choices about their diet and contribute to a more sustainable future.

Keynote 6
FOOD TECH, DIGITALISATION, AI AND AUTOMATION

Digitalisation: customer loyalty, interactive value journey, supply chain, gamification
Data-driven growth: personalised customer approach and AI in sales
Smart manufacturing, robotics and automation: application of Industry 4.0 technologies in food production
AI in the food industry: use of artificial intelligence to optimise production processes, product development and consumer communication
Blockchain & digital seals for traceability: How blockchain technology can improve transparency and security in the supply chain; track & trace, proof of originality and digital seals
Automated warehouse and ordering systems: using AI and robotics to automate logistics processes and inventory management
AI-driven pricing and promotions: How AI is used in pricing and creating promotional strategies to maximise sales.

WHY IS IT RELEVANT? When it comes to digital transformation and artificial intelligence (or artificial stupidity), there are still many knowledge gaps and a lack of knowledge about areas of application. These topics are therefore currently among the most important in our academy and are discussed at many conferences and trade fairs.

LEARNING POINTS: Use of AI and big data for personalised offers. Effective implementation of data-driven sales strategies. Reducing production costs through technology. This keynote can empower food industry companies and leaders to seize the opportunities of digitalisation and AI and prepare for the future.

Keynote 7
E-COMMERCE AND DIRECT-TO-CONSUMER (D2C)

D2C business models in the food industry: Success factors for building a strong brand in direct consumer sales.
Omnichannel strategies: Integrating online and offline sales channels to maximise reach and customer loyalty.

WHY IS IT RELEVANT? Direct selling is relevant and important for producers in the food industry for several reasons: higher profit margins, direct customer contact, control over brand and product presentation, data acquisition and customer insights and strengthening regional economic cycles.

LEARNING POINTS: Through this presentation, manufacturers will learn how to strengthen their market position, deepen customer relationships and respond more flexibly to market demands. This makes direct sales an important strategic option in the increasingly complex and competitive specialised and retail sector.

Keynote 8
SUCCESSFUL ENTRY INTO INTERNATIONAL MARKETS

Market analysis and selection: Criteria for market selection, methods of market research, PESTEL analysis for target markets
Entry strategies: export (direct/indirect), licensing and franchising, joint ventures, direct investments
Adaptation of the business model: product adaptation vs. standardisation, pricing strategies for international markets, local vs. global marketing strategies, localisation of products and marketing strategies
Cultural intelligence: intercultural communication, adapting to local business practices, building local partnerships
Legal and regulatory aspects: Successfully navigating legal hurdles and market regulations, trade agreements and tariffs, local laws and regulations, intellectual property rights
Case studies and best practices: Successful examples of international market entries, lessons learnt from failed expansions

WHY IS IT RELEVANT? Many established producers – but also food start-ups – face the challenge of expanding internationally, but need to understand different markets, regulations, cultures and consumer habits.

LEARNING POINTS: Opportunities and challenges of global markets and an overview of the necessary adjustments.

Keynote 9
FOOD SAFETY AND QUALITY MANAGEMENT

Food safety: Remains a key topic for the industry. We offer various focus talks on this topic, tailored to the target group.
Machine and plant hygiene: Weak points in plant hygiene and production facilities and how to minimise risks.
Food fraud and authenticity: Technologies to combat food fraud and ensure the authenticity of products.
IoT for food safety: How the Internet of Things (IoT) can be used to monitor food safety and quality in real time.

WHY IS IT RELEVANT? Ensuring food safety is a top priority and this talk can help companies optimise their safety measures. Other relevant points are: Ensuring consumer safety, quality assurance and customer satisfaction, regulatory compliance, risk management and crisis prevention.

LEARNING POINTS: Through this presentation, companies in the food industry can continuously improve their food safety and quality control processes to prepare for future challenges.

Keynote 10
LEGAL ASPECTS AND REGULATIONS

Food law: The latest developments in German and European food law, certifications, customs regulations and quality management.
EU Organic Regulation: Innovations regarding the labelling of organic food and requirements for organic control.
Food labelling and safety: New EU regulations and their impact on product development and market launch.
Novel Food Regulations: Authorisation processes for novel foods and food ingredients, particularly in the area of alternative proteins (in-vitro, fermentation, insects)
Packaging regulations

WHY ARE THEY RELEVANT? Compliance with strict safety standards throughout the supply chain, implementation of HACCP concepts for systematic risk analysis, compliance with national and international laws and regulations as well as the avoidance of sanctions in the event of non-compliance and building trust with consumers and business partners

LEARNING POINTS: By imparting specialised knowledge about legal aspects, certifications and regulations, companies in the food industry can ensure their compliance and adapt to changing requirements.

Keynote 11
NUTRITION, HEALTH AND WELL-BEING

Food supplements: Current developments, sensible use and information on maximum amounts for vitamins and minerals as well as communication on food supplements.
Healthy nutrition: Nutrition trends and foods for specific nutritional needs.
Immune-boosting foods: Current trends and scientific findings on the role of foods and supplements in promoting immune function.
Psychobiotics and gut health: the link between the gut microbiome and mental health, and the development of products in this area.
Conscious consumption and transparency: How consumers are increasingly prioritising transparency and how companies can respond.

WHY IS IT RELEVANT? By sharing knowledge and practical approaches in this lecture, the audience will be empowered to actively support their health and take preventative action. Given the increasing importance of prevention, this is of great social relevance.

LEARNING POINTS: Strengthening the immune system and the body’s defences through practical tips on how to incorporate food into everyday life. Knowledge about gut health and psychobiotics, a new class of probiotic bacteria with potential psychological effects, is conveyed.

Keynote 12
PERSONALISED NUTRITION

Personalised nutrition and DNA-based diets: Digital tools & technological advances in customised nutritional advice and product development. Especially with the inclusion of the individual microbiome, this is a promising approach and paradigm shift to personalise and optimise healthcare in the future.
Health & wellness products: Development of products that target individual health needs, such as functional foods and dietary supplements to support a healthy lifestyle.

WHY RELEVANT? This presentation encourages a differentiated view and warns against exaggerated expectations.

LEARNING POINTS: Personalised nutrition as part of a broader health concept. The possibilities and limitations of this personalised approach will be highlighted and participants will be empowered to make informed decisions about personalised nutritional approaches and assess their potential for their own health.

Keynote 13
ETHICS AND TRANSPARENCY IN THE SUPPLY CHAIN

Blockchain and digital traceability: more transparency for consumers and producers
Fair trade and ethical sourcing: How companies can make their supply chains more transparent and ethical.
Social responsibility and business ethics: The importance of corporate social responsibility (CSR) in the food industry.

WHY IS IT RELEVANT? In an increasingly digitalised world, consumers are attaching more and more importance to ethical and transparent production. They want to know where their food comes from and under what conditions it was produced. Disclosing supply chain information demonstrates honesty and openness and builds trust between companies and consumers.

LEARNING POINTS: How blockchain is used for traceability. Why storytelling, the origin story of products and companies‘ commitment to sustainability are becoming increasingly important. Practical examples of building trust and brand loyalty. The pressure on suppliers to adhere to ethical practices. Examples of risks in the supply chain.