China Food Future Summit
, [Crowne Plaza Century Park] Shanghai, China
SHANGHAI, China – Improved standards of living and higher consumer expectations lead to changing food safety laws to address health and sanitation issues, which industry leaders must adapt to in order to improve profit margins and for China to compete in the international food market.
The China Food Future Summit held at Crowne Plaza Century Park took place on 4-5 June 2009. The summit was organized by Noppen and chaired by George Fuller, Executive Director of Asian Food Information Centre. Senior executives and experts met to discuss increasing value to food safety.
Yang Jinyu of the Department of Science, Education, Culture, and Public Health Legislation of Legislative Affairs Office of the State Council provided insight emphasizing a scientific and reasonable regulation system. Convenient ways to remedy consumer rights and interests with food safety should be prioritized. Dr. James S. How, Asia Regional Director of Corporate Food Safety & Regulatory Affairs Cargill Investments (China) Ltd expressed similar ideas through the concept of “one world, one standard.”
Vice President & General Manager Mike Shafer and National Sales Director Charlie Wang of Thermo Fisher Scientific China spoke regarding bringing value to the food safety market with China leading the world in serving food safely with excellence. Centre Head Olivier Ballevre of Nestlé Research and Development Centre Beijing shared ideas of how to create shared value for customers through safe, nutritional, and tasteful new products.
A panel was held concentrating on constant focus on widening profit margins while simultaneously ensuring product safety, improvements sought and needed for the China market, and boosting yield via enhanced automation and strategic sourcing practices. This panel was led by General Manager Jeff Norman of Haimen Tyson Poultry Development Co., Ltd, Manufacture Director Zhang Wenjun of Meiji Seika Food Industry (Shanghai), and Sunny Li, Food & Beverage Manager at ABB.
Other topics covered included system innovation of food safety law, risk communication to improve public understanding, importance of bacterial control for food safety and animal performance, sanitation, and hygiene.
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