Latest news from the best


This year's moderator and entertainer - Arne Hjeltnes

To bind the conference together, the choice this year also fell on Arne Hjeltnes. It is not without reason. He did a fantastic job in 2022. He knows the food industry well through several leading positions. In addition, he is a food enthusiast and one of Norway's well-known TV profiles. He is loved by many for his folksy style and his good humorous comments, and he is unifying and engaging.


This year's speakers and theme

KeyNote speaker Frank Yiannas is back at this year's Food Forum

Deputy Commissioner for Food policy and Response FDA / Author / speaker

This is the second time we have been so lucky to get Frank Yiannas from the US to Norway and Aquatiq Food Forum. Frank is a globally recognized pioneer and "influencer" in food safety. He just has to be experienced! Something we think will be confirmed by everyone who met him in 2017. This man is passionate and lives for this year's theme and food safety.

Frank's heavy background, from both the private and the public sector, makes him ideal to start both days of the conference.

day 1 "A new era of smarter food safety".

Together with Tom Savigar and Ingunn Midttun Godal, Frank will present the most important trends everyone will be hunting for tomorrow. The USA is an important market for Norway and Europe. We have therefore also asked Frank to present what we can expect in the future, and what are the FDA's moves in the coming years related to the theme "A new era of smarter food safety".

day 2 "Food Safety Equals Behaviour: Techniques to enhance employee compliance".

We have been talking about food safety culture for several years. It has become a basic requirement in both regulations and GFSI standards. Nevertheless, we are experiencing challenges with implementation. It's not always easy «to do». The aim of the presentation is to give you motivation, insight and tips on strategies and techniques that can contribute to further work on improving the safe food culture in your business.

A little about Frank Yiannas

Frank Yiannas entered the FDA in 2018, after many years of top management jobs in two industry giants; Walmart and Walt Disney. Yianna's are now FDAs «ambassador in chief» to reduce risk and ensure a high degree of compliance in line with the FDA's safe food standards. His leadership role at the FDA covers a wide range of priorities related to food safety. Recently, among other things, he has led the FDA's food response related to the Covid-19 pandemic. He is also a member of "The White House Task Force" on issues related to the food supply chain. In addition, he is the architect behind the FDA's strategy "A New Era of Smarter Food Safety", which we will hear about at this year's conference.

Frank is not only recognized for his work promoting food safety, but also for his commitment to digitalisation. He saw the possibilities this entailed early on. During his tenure at Walmart, he became a globally recognized pioneer for creating a more digital and transparent food system using Block Chain technology. His work was the first to demonstrate that by harnessing technology, the time it takes to trace the origin of a food item back to its source could be reduced from weeks and days down to seconds.

Frank Yiannas has promoted and worked with safe food culture throughout his career, both in Disney, Walmart and now in the FDA, and as a result has garnered many recognitions and written two books on the subject. Frank is also an assistant professor in “The Food Safety Program” at Michigan State University, where he teaches, and where in 2017 he was awarded the MSU Outstanding Faculty Award.

We look forward to this!


tom savigar / Founder advance as

​Next Generation Food Quality & INNOVATION

Welcome to the 2020s - where consumers worldwide will prefer food that is attractive, safe and sustainable and produced by responsible businesses.

In the transformative times we live in, trust, transparency and traceability will be the key to the conscious consumer. The winners will be those who use sustainability to increase and strengthen their brand and revenue.

We have chosen Tom, an expert on foresight, strategy and transformation, to put the stage together with Frank Yiannas on the first day of the conference. The aim of Tom's presentation is to inspire how the food industry can innovate at the intersection between food safety and sustainability. How will sustainability improve food safety? Develop the corporate culture? And increase marketing and sales?

Together with The Future Laboratory, Tom has for two decades, until 2020, predicted and made the future happen for the world's biggest and best-known brands. Among others, he has worked with the Coca Cola Company, Mastercard, UBS, Jameson Whiskey, Copenhagen Airport, L'Oreal Corporation and IKEA. The Future Laboratory is one of the world's most recognized "future consultancies". They have worked with more than 1000 businesses in 50 countries. They help their clients capitalize on market trends, understand and adapt to new consumer needs, position their brands for success and stay ahead of the competition.

Tom later chose to move to Norway, where he has established the company Avansere AS.

Ingunn M. Godal / CEO Norwegian Food Authority

collaborate in new ways to achieve common goals

The UN's Sustainable Development Goals have set the global agenda for the development of a more sustainable food system. The EU has defined an ambitious roadmap through its strategy "Green Deal" (Sustainability) and "Farm to Fork" (Food security).

Climate change has a significant impact on the risk picture from farm/sea to table, and threatens our "One Health" (human, animal and environmental health). The Covid-19 pandemic has shown us how vulnerable we are. On the other hand, innovation and new technology introduce both wonderful opportunities and new risks.

To achieve sustainable food systems and enable the safe use of new technologies, we must work together across the entire ecosystem, and each of us must play our part in an excellent way.

The Norwegian Food Safety Authority has an important role in this picture. Are they ready for the challenge? How will they face the changed risk picture? What are your thoughts and strategy related to collaboration in new ways? To answer these questions, we have invited none other than the managing director of the Norwegian Food Safety Authority, Ingunn Midttun Godal.

Godal has solid professional expertise and broad and relevant experience as a leader in both the public and private sectors. She has held leading positions in, among others, Det Norske Veritas, the Norwegian Environment Agency and NAV. She has a degree in civil engineering from the Department of Chemical Engineering at NTH and has participated in several management development programsprogrammore both nationally and internationally.

 


Christer Olsson / Inspirator, lecturer, coach and author

The art of going from "knowing to doing"

It is with pleasure that we once again can welcome Christer back to Aquatiq Food Forum. Some people we can listen to again and again - and Christer is one of these!

In 2015, he talked about culture and structure and received top marks from all participants. This year he will end the conference day two by talking about something we all strive for - namely to walk the talk - ever faster. As Christer said when we spoke to him; "Today there are far too many who think very much, but do very little." Why is this so and what can be done to change it?

With his talk, Christer will not only inspire you, but also give you concrete tools and suggestions on how you can create change in everyday life, at work and in relationships. We think this will be a perfect end to our two-day conference.

Christer Olsson is the fisherman's son who was named speaker of the year by Talerforum in Sweden in 2019, and with over 30 years of experience in cultural development, leadership and business management, he is today one of the Nordic region's most booked speakers. Christer has a unique ability to put his finger on the daily interaction between people in a way that inspires, encourages reflection and that leads to action. His success lies in the fact that he speaks easily, so you can understand and then go home and make a difference - whether it's about yourself, your relationships with others or your organization.

Ola H. Strand, CEO, BluWrap


TOMISLAV PERICA, FOOD SAFETY LEADER, IKEA

CASE: RETAIL
IKEA - OUR APPROACH TO FOOD SAFETY AND SUSTAINABILITY

This year we were lucky enough to have IKEA present at the conference. Food has become a large part of IKEA's business - and their approach to safety and sustainability is as distinctive as their design.

“Everyone should be able to enjoy a safe, well-balanced and delicious meal at an affordable price. Sustainability on individual products for a few people is not how IKEA aims to make an impact. It must be low-priced, so that it can reach many people and do the most possible good".

How does IKEA work to ensure that they live up to their vision, goals and standards?
What can we learn from them programmore for food safety and sustainability?

In this presentation from Tomislav, we will learn more about how IKEA works with food.

  • IKEA's democratic design and business model

  • More about the details in program for food safety and sustainability

  • How they optimize their value chain in close collaboration with their partners

Tomislav is IKEA's Food Safety Manager and is responsible for the IKEA Food Category Area Food Safety Agenda. He is a qualified food engineer (master's) with extensive experience from various parts of the food industry - production, auditing, retail. 

KJELL STOKBAKKEN, CEO NORSK KYLLING

CASE: Food industry
NORWEGIAN CHICKEN - WE WILL CREATE THE WORLD'S BEST NUTRITION VALUE CHAIN

In autumn 2021, Norsk Kylling opened a new factory at around NOK 2 billion in Orkanger. A factory that is regarded as one of the world's most climate-friendly and advanced slaughterhouses and further processing facilities. This, together with the fact that Norsk Kylling is the first industrial player in the world to be certified according to the international animal welfare standard ECC, has meant that in the past year they have received several national and international awards for breaking new ground to ensure sustainable production of chicken. All this while focusing on food safety always has top priority. 

In 2013-14 the situation was different. Norsk Chicken experienced several unfortunate incidents both in terms of emissions to the environment, internal working conditions and, not least, periodic deviations in the quality of products, where withdrawals from the market were also necessary. With blood-red numbers in the accounts, it was absolutely necessary for the owners to implement a turnaround for the company, and Kjell Stokbakken was brought in as managing director.

On Aquatiq Food Forum we will be able to take part in Kjell Stokbakken's experiences as head of Norsk Kylling from spring 2015 until today.

We get an insight into what measures were taken to change structures in order to gain control over the business and thereby build a strong food safety culture. How a focus on circular economy and sustainability in all parts of Norsk Kylling's value chain has been established, at the same time as planning and construction of the state-of-the-art factory at Orkanger has been completed.

Kjell will share his view on what the success factors for success are, and what Norsk Kylling is doing to ensure and build a bridge between food safety and sustainability.

 


Oscar Amundsen, professor of organizational research, NTNU

Culture For innovation and change

What strengthens the ability to innovate and change in your business? How can you as a manager contribute to a more innovative culture and management? To answer this, we have brought in Oscar Amundsen, who has expertise in the field.

Oscar is professor of organizational research at NTNU. He has recently published the book “The dream organization. Eight things managers should know about change and innovation". He has broad experience from research in various industries and businesses, particularly within development, change, culture and innovation in organisations. Based on his research-based knowledge and practical examples from Norwegian businesses, Oscar will present eight characteristics of organizations that are optimally equipped for innovation and change. 

The aim of the post is to show what promotes (and what inhibits) the ability to change and innovate. Current topics will be:

  • How trust works in an organization

  • The importance of self-directed work and internal motivation

  • How fearlessness contributes to innovation

  • The manager's understanding of resistance

  • What does false participation look like in practice?


Taran Skjerdal / Senior scientist, Dr. scientist. The Veterinary Institute

SENSILIST: NEW MEASUREMENT METHOD FOR LISTERIA THAT BOTH PROVIDES SAFER FOOD AND REDUCED WASTE

Listeria is a major problem for the industry. In addition, there are very specific guidelines for Listeria in food. A limit value is set at the end of the storage period, while the analyzes are usually carried out by the manufacturer. Listeria grows in many food products during cold storage and that means that the limit value, before the food is sent to the market, must be significantly lower than the limit value at the end.​

There are ways to calculate how much Listeria there may be in the specific food while it is at the manufacturer, but the methods of analysis are not sensitive enough. The result is that large batches of food are thrown away where Listeria has been detected, even though the actual Listeria content is so low that food safety is not at risk.​

The veterinary institute's long-standing research project SensiList has finally been patented and is ready for the market, the method is now undergoing validation at Campden BRI. The method is so sensitive that it is now possible to detect very small amounts of Listeria.​

Taran will give you the background for why the limit values ​​for Listeria in ready-to-eat food are set as they are. She will give an introduction to what the SensiList method does and what it can be used for, and finish by telling us how the method can contribute to safer food and increased sustainability.​

​Taran Skjerdal has worked extensively with food safety in an international context and has a high level of expertise on Listeria in food. She is a member of the Norwegian Science Committee for Food and the Environment, leader of the specialist group for hygiene and infectious agents and a member of the European reference function for Listeria (EURL, as the authorities' highest advisory committee), together with experts from other countries within the EU/EEA. Taran has his own ability to translate results from diagnostics and monitoring into concrete research, which responds to the needs of industry and administration. In 2019, she received the Norwegian Veterinary Institute's research award for her work with the research and development that forms the basis of SensiList.

Linda Everis, Section Lead Microbiology Safety and Spoilage, Campden Bri, England

Microbiological approaches to shelf life testing

The correct determination of shelf life is important to both ensure safe products with the right quality, but also to prevent unnecessary food being thrown away.

Linda will present various methods for determining durability, including the use of predictive modeling, challenge testing and durability testing. The main focus will be on assessments and approaches to testing shelf life, factors that affect shelf life, how to conduct a test and how to interpret the data.

Everis joined Campden BRI in 1995 as a Senior Technician in the Microbiological Analytical Services group after graduating from the University of Wales Aberystwyth with a BSc in Biology.

As head of the successful “Acid Preservation Research Club”, she was involved in the development of microbial models that help predict microbiological spoilage of acidified products.

Linda lectures on shelf life, challenge testing and predictive microbiology at Campden BRI. She has also authored and co-authored articles for a number of microbiological publications and Campden BRI reports. She also led the "Washing and Decontamination of Fresh Produce Forum" and has led a number of projects both contract and research, within fresh produce decontamination.

Annette Fagerlund / researcher Nofima

Whole genome sequencing and Listeria: What have we learned and what implications does it have for your business?

Listeria monocytogenes is still a significant problem for the food industry. In recent years, whole-genome sequencing has changed the landscape for monitoring in the food chain. What insight have we gained and what significance will it have for effective management of Listeria, both for health authorities and food producers?

Anette will say something about this. You will also get up-to-date knowledge on how to clone Listeria spreads, what properties they have, and about everything Listeria represent the same risk to consumers.

Annette is a researcher with an interest in the use of genomic technologies to understand the distribution and functional adaptation of bacteria and bacterial communities in the food industry and the food chain. She has a doctorate in molecular microbiology and MSc degree in biochemistry and in applied bioinformatics. She is currently leading a research project (PathoSeq) on applications of whole genome sequencing of Listeria monocytogenes in the food industry.

Even Heir / Dr. Scientist and senior researcher Nofima

Elisabeth M. Fosse, Conference

Is decontamination the answer to safer food and less food waste?

Food waste is one of the main challenges at the interface between food safety and sustainability. Unwanted bacteria in food can both make us sick and result in products with reduced durability and quality. This is also one of the reasons why a lot of food is thrown away today.

The question is whether there are strategies, technology or methods that can be used to make food safe again? And is it possible to increase the durability? Within acceptable cost limits?

This has of course been researched and Even will share the results. He will also give examples of concrete investigations carried out on, among other things, chicken and salmon.

Even is a senior researcher in the research area of ​​food safety and quality. He works particularly with microbial food safety to understand the growth and survival of foodborne pathogens. He also works with spoilage bacteria that reduce the shelf life of food and bacteria that are resistant to antibiotics.


Mads Martinsen / Director Marketing & Sustainability, Skretting

CASE: from salmon feed to public health - challenges and opportunities

Skretting has a strong culture, history and organization that works with food safety. In parallel, they have worked on sustainability. In recent years, however, focus and expectations on sustainability have increased sharply.

How has this affected Skretting, what experiences have they gained and how do they see the way forward? 

How have they benefited from their strong culture and experience from food safety work when they are now strengthening their work and organization around sustainability? 

How to go from working in silos to working together to assess new opportunities, which at the same time bring up new issues - be it novel raw materials such as insect meal and bacterial protein, genetically modified feed ingredients, animal by-products and deforestation-free soy 

Since Mads was small, the aquaculture industry has fascinated him. Mads has a PhD in fisheries from the University of Tromsø and has worked in the industry throughout his professional working life. He has been at Skretting since 2011 and worked with R&D, product development and sustainability. He is currently responsible for product development and sustainability in Skretting Norway.

MAGNUS ÅSLI / PRODUCT QUALITY MANAGER, CERMAQ NORWAY AS

Case: Measuring food safety, quality and sustainability - How has technology helped us and what do we think about the way forward?

When it comes to security, it is important to adapt and react quickly. To do that, managers need reliable facts at the right time.

But how do you measure performance across companies, production lines and various KPIs such as food safety, sustainability, business results? How can technology help?

Cermaq also asked itself this question a few years ago. Today, they use technology to help them structure, harmonize and accelerate the collection of data and results related to safety, quality and sustainability. Magnus Åsli will share experiences, what results they have achieved and what they are aiming for in the future.

Magnus works in the entire value chain from Gene to Taste. Focus on delivering a product that consumers want both in terms of being safe to eat, is nutritious, has good sensory properties and is produced in a sustainable way.

Magnus has a master's degree in aquaculture, a PhD in further processing of seafood and a background as a researcher from Nofima. He has worked extensively on how feed affects product quality, including colour, yield, nutritional value, food safety and sustainability. He has also worked on integrated agricultural systems; fish, ruminants and vegetable production for better food security in East Africa.


TON BUILDING, FOOD & BEVERAGE MANAGER, CALVATIS GMBH

CLEANING AND DISINFECTION IN THE FOOD INDUSTRY – A CHALLENGE THAT CAN BE OVERCOME

Ton will present how to avoid contamination by using the correct method (cleaning, disinfection, critical control points).

You will learn more about:

  • Practical knowledge and use of various active substances to reduce the number of microorganisms

  • Resistance or no resistance?

Important changes: chemicals, requirements, world market and sustainability


Debaters and programcontrol

In between the posts, we will have debates this year. In addition to Arne Hjeltnes, lecturers and programboard, we have also brought Ola Hedstein with us.


Ola Hedstein, Founder, Rethink Food

Ola Hedstein has 35 years of experience in the Norwegian food industry. Today he is an entrepreneur and founder of a new type of company - an influence company for sustainable food production!  

Hedstein has a master's in animal science from NMBU. For 17 years, he worked for Gilde with food safety, quality assurance, crisis management and as director of food policy. 

As a special adviser to the Ministry of Agriculture and Food, Hedstein worked on projects within traceability and food power. He also worked for a year as director of Stiftelsen Norsk Mat, before he was offered his "dream job". 

For the past eight years, he led the organization Norsk Landbrukssamvirke from being an internally oriented organization to becoming a visible interest organization. 

In autumn 2020, Hedstein stepped down as CEO to start his new journey as head of Rethink Food.

KRISTINE LUND, HR ADVISOR, NORWEGIAN CHICKEN

MARIE LAUVÅS JACOBSEN, CEO, CAPISH AS

Marie has worked for over 5 years using technology to help companies with minority language employees, including the food industry, carry out basic and effective training in the rules of the game in working life, in a language the employees understand.

Among other things, this work has led the technology entrepreneur to the top in Trondheim municipality's Young Innovation Award in 2022.

Marie Jacobsen Lauvås started Capeesh together with her co-founders. Capeesh is a platform for tailored language training and work training adapted to unique languages ​​and alphabets spoken by employees in companies and organizations. According to Marie, the aim is to revolutionize the market for work and language training.


EIRIK BUBBE, CEO, AQUATIQ AS

Eirik is CEO of the Aquatiq group in addition to holding various board positions.

Eirik has a Bachelor of Commerce degree from the University of Melbourne with a double major in Management & Finance.

Eirik stepped into the role of CEO succeeding his father Elvin, who is the founder of Aquatiq. Eirik was introduced to the food industry at an early age, and already at the age of 11 he actively participated in fairs and activities, which he continued until he took over the helm himself.

Eirik also represents the younger generation of managers, so-called Millennials. This is the generation that will help set the direction for the future food industry. As is known, Millennials are much better at using technology in an information and communication context (according to Pathirage & Weerasinghe 2020, p. 5). Considering the conference's theme and current technological developments, Eirik's perspective, both as a top manager and as Millennials, is important in the debate.


odd medhus, chief strategy officer, aquatiq

Odd is Chief Strategy Officer in the Aquatiq group and a member of programthe board of Aquatiq Food Forum.

Odd has extensive management experience and education in food technology and 'Black Belt' in Lean Six Sigma, in addition to having special expertise in food safety, quality and process efficiency.

He has held many positions in international food companies such as Rieber & Sønn ASA and Mowi ASA. In addition, he worked for 2 years in the Czech Republic for a local food company owned by Rieber & Sønn ASA. In addition, he has held a board position in Isbjørn Is AS.

In Aquatiq, he is responsible for R&D projects, leads the work to develop strategies and identify opportunities across the group.

mariann kirkerød, general manager, aquatiq consult

Mariann is general manager of Aquatiq Consult and head of programthe board of Aquatiq Food Forum.

Mariann has 25 years of management experience from the Norwegian food industry. She has an education in food technology and a "Black Belt" in Lean Six Sigma. In addition, Mariann has special expertise in risk management/HACCP, system and process improvement, project and audit management and quality culture.

She has practical experience from both the laboratory, the salmon industry and the grocery industry, as well as many years as an adviser, speaker and audit manager for the food industry in general.

Heidi Camilla Sagen-Ohren, general manager, Aquatiq sense

Heidi is general manager of Aquatiq Sense and a member of programthe board of Aquatiq Food Forum.

Heidi is a trained food technologist and has a master's degree in food safety. She has extensive practical experience from the laboratory industry, both as a manager and specialist in microbiology.

She has special expertise in microbiology and regulations related to most food industries, HACCP, audits and project management.

Heidi leads and participates in projects where there is a need for problem solving related to contamination with Listeria or other unwanted microflora.

kirsti mathisen, event, marketing coordinator, aquatiq consult

In addition to being an event and marketing coordinator, Kirsti also works as a speaker, audit manager and senior consultant. She is also a member of programthe board for Aquatiq Food Forum.

Kirsti is a food technologist with further education in quality management and aquaculture. She has special expertise in HACCP, quality systems and auditing.

She has practical and extensive management experience from the salmon and seafood industry, worked in the brewery and bakery industry, as well as many years as an adviser and speaker for the food industry in general.