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Impact of the COVID-19 outbreak on Food Fraud [On-demand webinar]

This webinar critically assesses the concerns that have been raised around food fraud as a result of the COVID-19 outbreak and what additional measures have been implemented in order to ensure our global food supply is not at risk.

As many businesses and entire countries are forced to go into lockdown globally due to the outbreak of COVID-19, the food supply chain becomes more vulnerable to threats. With oversight from authorities being minimised or even stopped in certain instances and companies lowering sourcing criteria as they become more desperate for certain ingredients, the supply chain is weakened.

During times of weakness, opportunities for fraudsters and criminals increase significantly and it therefore remains of great importance that companies maintain vigilance. Technology today has certainly played a massive role in combating food fraud, especially in the more developed markets, and with the strict regulations put in place, the likelihood of food fraud being committed is greatly reduced.

This webinar critically assesses the concerns that have been raised around food fraud as a result of the COVID-19 outbreak and what additional measures have been implemented in order to ensure our global food supply is not at risk. It further explores the importance of risk assessments and reflect upon how the future of food fraud prevention may look like as a result of this novel corona virus.

Duration: 60 minutes

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We cover: 

  • The most vulnerable areas of food fraud highlighted by the COVID-19 outbreak
  • Preparing for wartime during times of peace: the importance of continuous risk assessments and greater threat detection measures
  • How the COVID-19 outbreak is impacting the future of food fraud prevention and risk detection

Webinar structure:

  • Introduction
  • Most vulnerable areas of food fraud highlighted by COVID-19 – a regional perspective
  • Key learnings: Preparation is key – how will food fraud prevention evolve following the weaknesses highlighted as a result of the COVID-19 outbreak
  • Panel Q&A
  • Summary

Moderator:

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Jon Benninger Vice President & Market Leader | Health & Nutrition, SupplySide West | Informa

Jon Benninger focuses on the strategic direction and growth of SupplySide West, SupplySide East, and Natural Products Insider and works closely with top clients on their go-to-market strategies. He coordinates with leaders of the other Informa health and nutrition events and brands including Natural Products Expo West, Vitafoods, Food ingredients, NEXT and Nutrition Business Journal. Benninger joined Virgo Publishing in 1995 as the founding editor of the company’s first trade magazine for the nutrition industry and has served as editor, publisher, group publisher, business development director, and vice president of business development prior to his current position. 

Presenters:

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David Psomiadis - Head of the Laboratory and Business Development Manager | Imprint Analytics GmbH

David holds a PhD in isotope geochemistry with a scientific background in environmental and climate research. Being a member of international research teams, David has published more than 70 contributions in scientific journals and conferences. Since 2013, he has settled in Neutal, Austria, as a member of the grounding team of Imprint Analytics. He holds a regular member position in international committees and working groups (eg. AOAC, CEN) related to food authenticity testing.

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Jackie HealingDirector, Consulting and Technical Services | NSF International 

A graduate in Food science from Reading University, Jackie has over 30 years’ experience leading food manufacturing and retail technical programs globally. Throughout her career, she has lived and worked in the UK, USA, Hong Kong, and Australia returning to the UK to work for NSF in 2016. Her career has seen her involved in managing some significant food safety challenges including the BSE crisis and Horsemeat scandals. Jackie regularly represents the food industry on various government and other stakeholder groups which help shape food safety policy and direction. In her current role as Consulting and Technical Services Director, she leads a team of over 30 technical specialists who provide food safety consulting, advise and training to a wide selection of retail, hospitality and manufacturing clients globally. Jackie is a fellow of the Institute of Food Science and Technology. Passionate and committed to product safety and integrity, Jackie sees her role as one that supports the industry to grow and produce food in ways that are good for the industry, the consumer and respectful of the world we live in.

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Andy KerridgeDeputy Chair of Food Safety Special Interest Group | Fellow of Institute of Food Science and Technology

Andy has over 30 years of experience in food safety and quality, initially in manufacturing, and then foodservice. He set up Wyvern Food Solutions, a food safety consultancy, about 8 years ago and has a diverse client base in manufacturing, distribution and foodservice. His clients are also diverse geographically with most of his work UK based, but with clients in the USA, Middle East, and mainland Europe. He is a Fellow of IFST (Institute of Food Science and Technology) and vice-chair of IFSTs Food Safety Special Interest Group. Andy has an interest in application of technology and has an involvement in Primority Ltd, a food safety management software company. 

Duration: 60 minutes

Interested? Watch here:

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Partners:

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Download our webinar brochure for more information

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