2016 Events Food Safety and Compliance Conference 2016 Auckland - March 21 and 22 www.conferenz.co.nz The Food Show Christchurch 2016 Christchurch – April 8 to 10 – New Zealand’s national food and wine event www.foodshow.co.nz Food & Hotel Asia 2016 Singapore – April 12 to 15 – Asia’s largest and most infl uential trade event www.foodnhotelasia.com Pro Wine Asia 2016 Singapore – April 12 to 15 – world’s leading wines and spirits fair www.prowineasia.com The Food Show Wellington 2016 Wellington - May 20 to 22 – New Zealand’s national food and wine event www.foodshow.co.nz Fine Food NZ Auckland - June 26 to 28 – New Zealand’s no.1 food service, hospitality and retail event www.fi nefoodnz.co.nz 49th Annual AIFST Convention Brisbane - June 27 and 28 – most important event of Australian food industry professionals www.aifst.asn.au NZIFST Annual Conference 2016 Rotorua – July 4 to 7 – Theme: Setting direction www.nzifst.org.nz/conference The Food Show Auckland 2016 Auckland – July 28 to 31 www.foodshow.co.nz IFT16 2016 Chicago – July 16 to 19 – industry’s largest collection of food ingredients, equipment, processing and packaging under one roof www.am-fe.ift.org/cms Fi Asia Jakarta – September 21 to 23 – innovative ingredients Figlobal.com/asia-indonesia Foodtech Packtech 2016 Auckland – October 11 to 13 – New Zealand’s most important trade tech event for New Zealand food, technology and packaging Foodtechpacktech.co.nz SIAL 2016 Paris – October 16 to 20 – largest food innovation observatory in the world www.sialparis.com Lipids, Neutraceuticals and Healthy Diets through the Life Cycle Nelson – November 8 to 10 www.oilsfats.org.nz Nadia Lim Food in Fifty Years… As we are already moving towards a more plantbased diet in the developed world, I think we’ll be eating less meat and fi sh overall. I have no doubt that insects will be a staple food…I’ve started seeing them on menus in Australia and Asia already, and they actually taste fi ne. I’ve eaten insects, including tarantula, a number of times and, once you get over the mental block, they are very edible. Plus, they are nutritious, sustainable and can be produced at a much lower cost. There will be more organic grown options available, and more farmed fi sh and seafood. There are big developments happening in this area, and eating only wild caught seafood may not be realistic in 50 years’ time at the current rate our seas are being depleted. It’s a scary thought, but trials are already being done with lab-grown meat, so that could be on the table! Online meal kit delivery services will continue to become more and more popular, helping people in their never-ending quest to save time. In terms of food technology, people will keep trying to develop products that are ‘total meal replacements’… in other words they claim they provide EVERYTHING you need for a healthy diet. However I strongly believe that real food is much more than the sum of its nutrient parts, and the key to eating well is not simply something that a lab can replicate, or that can be measured in a science experiment. I hope we (as food companies, producers, farmers and consumers) place more emphasis on the quality of our food, starting from the ground up (literally!). If we want our grandkids and great-grandkids to eat well, we need to invest and support better farming practices, starting from the health of our soil and looking after the land. Nadia Lim is a celebrity chef, entrepreneur and food writer who won the 2011 Masterchef NZ title. Auckland-based, she is a co-founder of the hugely successful My Food B ag business. www.foodtechnology.co.nz 23
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