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Day One17 November 2008 08:00 Delegate registration and refreshments 08:45 Chairman's opening remarks Gary L. Gold, Vice President, Manufacturing, Berner Foods USA 08:55 Orientation: Utilising on site networking technology Understanding how to use the Spotme device Luc Piguet, Spotme Project Manager, Spotme 09:05 MANUFACTURING HEALTHY FOOD IN GREEN PRODUCTION CHAINS Achieving sustainable food production: Re-using water, recycling waste and utilising renewable energy Exploiting the use of bio-based materials Sustainable bio-energy Bio-refinery Achieving sustainable food chains Reducing carbon emissions Dr. Peter J.M. van den Elzen, Director Agrotechnology and Food Sciences Group , Wageningen University The Netherlands 09:50 KEYNOTE PRESENTATION: IMPLEMENTING FASTER PRODUCT CHANGOVER TECHNIQUES - LEARNING FROM THE SPEED OF NASCAR RACING PIT CREWS Learning from the speed and efficiency of NASCAR racing change-overs - cutting down time taken to switch production lines from 4 1/2 hours to 12 minutes Benchmarking with the Winston Cup pit crew to develop faster product change-overs Videoing then critiquing pit change-overs - fully understanding opportunities for improvement Training and managing internal plant staff to focus on pit crew speed, efficiency and accuracy Tailoring manufacturing processes to deliver product customisation demands Switching production lines in 12 minutes Randy Darcy, Executive Vice President, Worldwide Operations, General Mills USA 10:35 Pre-arranged one-to-one meetings Accelerate the networking process by taking bespoke one-to-one meetings with fellow delegates and leading solution providers 11:55 IMPLEMENTING A HOLISTIC CHANGE PROGRAMME TO INCREASE OUTPUT AND PROFITABILITY Making underperforming sites profitable and rolling out a lean change programme thoroughout multiple locations Understanding when and how to use lean to improve output and profitability Creating measurable results by implementing simple solutions to common problems across multiple sites Cultural change as the key to success - engaging people and de-layering organisational structures to stimulate transformation Keeping momentum by continuously building on sucesses achieved Overcoming common pitfalls and mistakes Bhadar Singh, Manufacturing Change Lead UB, United Biscuits UK 12:30 TRACK AND TRACE WORKSHOP Food Manufacturing room one Food traceability for the future - automatic for the people? Collecting all the information through all of the supply chain Differentiate through traceability Bringing RFID as a service to enable food safety, efficiency and satisfaction for the customer Are Bergquist , Managing Director , Matiq AS Norway   INNOVATIVE INGREDIENTS WORKSHOP Food Innovation conference room one Food Innovation conference room one Traditional innovation moving to blue ocean innovation Natural raw materials for natural ingredients Providing value for customers and benefits for end users Simple solutions to complex problems Dr. Niall W.G. Young, Senior Scientist, Danisco A/S UK   13:30 Networking luncheon 14:30 ENSURING FOOD SAFETY OF INGREDIENTS ARRIVING FROM MULTIPLE DESTINATIONS Effectively managing food safety for ingredients coming from increasingly longer supply chains Setting up global standards and determining specific risk profiles for different ingredients Extending food safety and inspection requirements - setting and enforcing requirements with multiple suppliers Implementing a realistic programme to manage threats Managing risks vs. hazards Dr. Nancy Higley, Vice President, Scientific & Regulatory Affairs, PepsiCo Inc. USA 15:10 Pre-arranged one-to-one meetings 16:55 CREATING A WORLD CLASS LEAN MANUFACTURING PLANT Achieving operational excellence in food manufacture Implementing lean manufacturing principles and cost reduction throughout the process Eliminating non value activities and implementing well thought out, well defined processes Achieving a lean extended enterprise Michael Hempton , Lean Manufacturing Manager, Associated British Foods plc, Allied Bakeries Northern Ireland 17:30 KEYNOTE: PROCESS INNOVATION TO MAXIMISE BUSINESS AND OPERATIONAL EFFICIENCY Creating process innovation and fully exploiting internal expertise to increase productivity Implementing new processes to achieve increased efficiencies throughout operations Creating a cross functional team and setting clear goals and KPI’s per function Ensuring process owners are achieving KPI’s Fully understanding and rectifying plant constraints and modifying raw materials CAPEX- effectively investing in plant property and equipment Reducing time to market and satisfying business objectives Giorgio Ballochi, Group Product Innovation and Engineering Manager , Campari Italy 18:00 Chairman's closing remarks and sponsored drinks reception

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Day Two18 November 2008 08:30 Morning refreshments 09:00 Chairman's opening remarks and recap of day one Gary L. Gold, Vice President, Manufacturing, Berner Foods USA 09:10 DEVELOPING A COLLABORATIVE SUPPLY CHAIN AND FACTORY AUDIT PROGRAMME - CONTINUOUS IMPROVEMENT AS THE KEY TO SUCCESS Offering a collaborative environment for suppliers, customers and their third parties to jointly manage technical data and traceability across the entire supply chain Developing and enforcing the third party factory audit programme - promoting operational efficiency Collaborating with other supermarkets to develop industry standards Training suppliers and colleagues - bringing them up to standard Working with factories and engaging with stakeholders Improving health and safety in supplier factories Fostering continuous improvement Chris McCann , ES Country Head - UK , Wal-Mart Global Procurement UK 09:45 IMPLEMENTING WATER MANAGEMENT THROUGHOUT OPERATIONS Charting water use throughout operations - achieving manufacturing efficiency with minimum water usage Using the UN's CEO Water Mandate programme to better manage water use in direct operations and throughout the supply chain Calculating water footprints within the factory walls Analysing and charting water usage throughout supply chains Achieving highly efficient manufacturing operations with minimum water usage Taking the next steps towards water stewardship Steve Leroy, Media and Communications Director, Coca-Cola Europe, Coca-Cola Europe Belgium 10:20 FOOD SAFETY AND HACCP Tools and best practices to streamline food safety activities and HACCP - building food safety into manufacturing processes cost effectively Implementing effective food safety management systems Tools for rapid detection methodologies Sterilisation techniques for new products Traceability and track & trace Gary L. Gold, Vice President, Manufacturing, Berner Foods USA 11:00 Morning refreshments 11:30 NEW TOOLS TO MAXIMISE QUALITY CONTROL Workshop: Raw material testing- achieving new levels of quality control Predict quality of raw plant material Rationalise decisions on sales and logistics Applying genomics technology to fully understand raw material quality Creating flexibility in raw material usage throughout the year Dr. Monique F. van Wordragen, Managing Director, NSure The Netherlands   GREEN IS LEAN - SUSTAINABILITY IN FOOD MANUFACTURING Workshop: Automation for sustainable production Reducing your carbon footprint by monitoring, analysing and controlling Addressing margin compression caused by raw material and energy cost increases by leveraging technology Protecting retailer & consumer relations by protecting the environment and employees Axel Kather, , Rockwell Automation BV Derek Horn, , Rockwell Automation BV   12:30 SUPPLIER COLLABORATION - NEXT GENERATION Ground breaking development in supply collaboration Optimised data sharing through the supply chain network Enhanced product safety and consumer confidence Scott Quirie, Business Development Director EAME, MICROS UK   LEAN SIX SIGMA IN FOOD MANUFACTRURING Workshop: Making money by making Lean Six Sigma stick with Technology? Lean Six Sigma initiatives deliver great short term returns How can we make these initiatives stick for the long term? Interactive best practice session on Lean, Six Sigma and Technology Mike James, Group Managing Director, ATS International BV The Netherlands   13:30 Themed luncheon discussions 15:00 SOFT MANUFACTURING TECHNOLOGIES - MAINTAINING THE NATURAL PROPERTIES OF PRODUCTS Responding to the processing challenges in manufacturing delicate products Challenges in processing delicate ingredients -matching processes with the product Creatively using new and old technology to satisfy new requirements and generating volume Creating functional products whilst maintaining sensory qualities Implementing milder, softer, low temperature technology Vs. high pressure, high temperature technology Bonifacio Sulprizio, Quality Director, F.lli De Cecco Italy 15:35 Chairman's closing remarks and close of conference

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Day Three19 November 2008 07:30 Coaches depart for Food Valley 09:00 Coaches arrive at NIZO food research and pilot manufacturing plant, Food Valley, Netherlands 09:15 Welcome refreshments 09:30 Opening address 09:45 DIFFERENT APPROACHES TO SATIETY Understanding and implementing new ingredients, tools and techniques Dr. Jeroen Kiers, Business Development Manager, Nizo Food Research, Food Valley The Netherlands 10:15 REDUCING SALT, SUGAR AND FAT WITHOUT COMPROMISING TASTE AND MOUTH FEEL Effectively reformulating products whilst maintaining consumer satisfaction Dr. Stacy Pyett , Senior Scientist, Nizo Food Research, Food Valley The Netherlands 10:45 TOUR NIZO'S RESEARCH FACILITY - TRANSLATE SCIENCE INTO FUNCTIONAL BENEFITS Tour the research facility and arm yourself with food application knowledge to drive innovations and achieve fast, new, market introductions Harnessing flavour, texture, processing, health and food safety expertise 11:25 TOUR OF FOOD APPLICATION CENTRE Tour the application centre including the industrial food design kitchen and flex lab available for product development and ingredient testing