Page 12 - Food&Drink Business magazine October 2022

L!VE 2022 PREVIEW
Business not as usual
For the first time since 2019, Food & Drink Business presents its annual forum – Food & Drink Business LIVE. This year we examine the theme “Business NOT as usual” with some of the industry’s most experienced and respected leaders.
WE are experiencing one
of the fastest and most comprehensive periods of change in food and beverage manufacturing. Changing consumer expectations coupled with technological and scientific advancements in food production have been amplified by a global pandemic, geo-political
models, greater collaboration, the maturation of brand from simply a product to a product with purpose, and the role of technology through it all. KPMG’s Georgie Aley will discuss the impact of macro forces, and the choices – and opportunities – they have created for the food and beverage sector.
As national sector lead Consumer Packaged Goods (CPG) for KPMG Australia, Aley is on the frontline, working with customers as they navigate the fundamental shift in CPG supply chains.
“Pandemic-induced disruption profoundly impacted supply chains, and customers are at the heart of the transformation. In rethinking operations, the customer remains at the core.
“Consumers have also adapted to new ways of shopping, and now expect a personal, frictionless, and consistent experience across all purchases,” Aley says.
With customers fuelling this retail transformation, Cress Consulting CEO Julia Seddon supports businesses as they adapt to another sphere of rapidly changing expectations – and regulatory requirements – around sustainability, decarbonisation, and water
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12 | Food&Drink business | October 2022 | www.foodanddrinkbusiness.com.au
“ A rising tide fl ats all boats, so how do we create the conditions to allow that to happen. Technological solutions are part of the answer, as is finding the right talent.”
instability, supply chain disruption, and extreme climate events.
It is a time of anything but business as usual.
So, what happens to a critical manufacturing sector when the landscape it operates in changes rapidly?
At Food & Drink Business LIVE, some of Australia’s leading industry voices will examine how business is changing: new operating
stewardship.
Seddon says, “We have
worked with clients this year that have told us they didn’t win a tender even though they were cost competitive because they didn’t have anything on climate or carbon.”
CEO of precision fermentation start-up Eden Brew, Jim Fader, says current food production methods are a burning platform but there are real opportunities to leverage