Enabling Innovation

Sign up for this workshop facilitated by Angeline Achariya, Monash Food Innovation Centre designed to spark new and exciting ideas.

The Australian Food Engineering Association (AFEA) will focus on relevant and key innovations in food engineering.

Hear first-hand from innovative businesses, both small and large sharing their journeys, learnings successes and opportunities.


Session 2.1 - Innovation Culture Ideation

Dr Angeline Achariya and Elesha Kelly, Monash Food Innovation Centre

With more than 20 years of diverse international innovation & leadership experience in blue chip multinationals. Angeline led teams in innovation, strategy development, market expansion, R&D, Quality, Regulatory, Packaging functions. Angeline's leadership resulted in over 800 innovations in FMCG, FS & QSR retail channels in Japan, China, Thailand, New Zealand, Australia markets. Angeline is running the Innovation Culture Ideation workshop on Tuesday 11 September and will be speaking on the morning of Wednesday 12 September 2018.


Intrapreneurship is one of the leading skills that future employers are seeking. An intrapreneur acts and behaviours like an entrepreneur within medium to large organisations.

This workshop will focus on the behaviours necessary to be an intrapreneur and guide you through how you can do this within your organisation.




Welcome, Introductions and objectives for the session.

11:40 – 12:40

Intrapreneurship behaviours and culture.

12:40 – 1:00

So, what…now what and wrap up.



Session 2.2 - Food and beverage fermentation: new world opportunities and real world challenges

Netsanet Terefe, CSIRO

Over one third of the edible food produced globally, equivalent to about 1.3 billion tons per year, is lost along the food supply chain. Current utilization of food waste streams are limited to low value animal feed, fertilizer, biogas production through anaerobic digestion and incineration along with other combustible municipal waste for energy generation. The rest of the waste ends up in landfills incurring significant cost. A large proportion of this is fruit and vegetable waste generated during primary production, processing and distribution. This presentation discusses our recent work on lactic acid fermentation for stabilization and conversion of underutilized vegetable biomass into high value functional ingredients using carrot and broccoli as examples.


Alison Lansley, Australian Specialist Cheesemakers Association

Alison Lansley runs the Australian Specialist Cheesemakers’ Association. An experienced business leader, corporate lawyer and company director, she has spent the last 6 years working in the artisan and farmhouse cheese part of the dairy industry, dedicated to seeing that part of the industry develop and flourish.

Alison will speak about the key business, regulatory and other challenges faced by artisan cheesemaking businesses in Australia, including those making raw milk cheese under the latest food standards for cheesemaking.

Juraj Durco, FAPIC

Juraj is a Director of FAPIC who has extensive experience in end to end portfolio and process optimisation specializing in FMCG, product, and packaging development with extensive experience in research and development. He has worked in a wide variety of environments, overseeing large-scale projects and developing talent. For eighteen years, he has travelled the globe, guiding and helping established companies to expand and grow their presence, from pipeline development to product strategy.

Juraj has proven track records in the food industry in both technical, innovation, operations and business roles. He's been involved in product launches over 5 continents in 50+ countries. He has focused on product, packaging innovation and margin enhancement and portfolio optimization programs that has led to over $150+ million worth of savings, increased revenue and profits.

Inventor of 8P ModelTM for faster commercialisation and a streamlined workplace framework which FAPIC uses in day to day project management to achieve the best end to end results faster. He is a professional committee member of the Product Innovation and Development at the Australian Institute of Food Science and Technology. He holds Doctor of Natural Sciences degree in Analytical Chemistry (RNDr.) from The Comenius University at Bratislava, Slovak Republic.

Juraj has a pragmatic approach and creative mind and is known within the food industry for improving existing products and directing new products to market smoothly.

Challenge on getting to the market ... faster

  • Everyday challenges on how to become the business of tomorrow today and what challenges you need go through to get it done faster. 
  • To setup your business or launch the product faster will give you an advantage to be more competitive and do it right from the beginning.    

Dr. Tom Lewis, FermenTasmania

Tom has more than 30 years’ experience in commercial, research and academic roles in the food industry. Previous roles include Business Development Manager for the Australian Food Safety Centre of Excellence, researcher for the Tasmanian Atlantic salmon sector, and Senior biologist for abalone and oyster aquaculture ventures.
Tom is a co-owner and Director of RDS Partners Pty Ltd, Chief Executive of the Allergen Bureau Ltd and is a founder and Executive Director of Fermentation Tasmania Ltd.
Tom is involved in project management and delivery for a number of food industry-based organisations including the University of Tasmania, the Defence Science and Technology Group, the CSIRO, the Australian Centre for International Agricultural Research and several private food industry companies.
Tom is a Fellow of AIFST and Fellow of the Australian Institute of Company Directors.

FermenTasmania is an industry-lead, economic development initiative supporting the establishment and growth of fermentation-focussed business in Tasmania and further afield. Recent funding from Food Innovation Australia Ltd will allow us to substantially increase our activity over the coming years. A key area of interest is using fermentation to add value to Australia’s already world-class primary produce: think milk to cheese, yoghurt and kefir; vegetables to sauerkrauts and kimchi; grains to beer and spirits.

Most of this first-class produce doesn’t make it on to supermarket shelves; much doesn’t even get beyond the farm gate. But the transformations possible through skilled application of fermentation coupled with business and marketing skills can add substantial value to what may otherwise become a waste stream.



Session 2.3 - Industry 4.0 in Australia’s future food manufacturing

Leonie Wong, Siemens Ltd

Leonie Wong is responsible for Food and Beverage Business Development in Australia and New Zealand for Siemens. Her involvement in this market encompasses working with consultants, OEM’s, integrators and manufacturers to have access and understanding of the technologies and proven Industry 4.0 solutions that Siemens can offer in this space. Leonie will be speaking in session 2.3 on Wednesday 12 September. 

Industry 4.0 and Digitalisation in Food and Beverage 

Topics covered:

  • What is Industry4.0
  • The common issues faced by F&B companies
  • Current market snapshot and adoption of digitalization
  • Implementation ideas and case study
  • The concept of using the Digital Twin in brewing

Anna Reid, Asahi Beverages

Anna is the General Manager for Manufacturing at Asahi Beverages. Anna oversees 10 factories across Australia and New Zealand. Prior to working for Asahi, Anna worked for HJ Heinz and George Weston. Anna grew up in regional Australia, has an Engineering/IT degree from the Australian National University and his currently completing her MBA. Anna is passionate about growing Australian Manufacturing, with a particular focus on Advanced Manufacturing, leadership and diversity and inclusion.  In 2015, Anna was named 'Young Manufacturer of the Year' at the Victorian Government's Manufacturing Industry awards. Anna will be talking in session 2.3 on Wednesday 12 September.

Asahi 4.0

Asahi Beverages operates within the highly competitive manufacturing industry.  A step change in technological innovation in manufacturing has made significant advancements globally enabling the integration of people capability with emerging technologies or what is referred to globally as Industrie 4.0.  Asahi is working to developing solutions in line with this approach that are transferrable across its operation, and across the value chain. 

Roberta Brewster, 915 Labs

As Vice President of Business Development at 915 Labs, Roberta leads sales and marketing initiatives, including creating strategic partnerships, growing distribution channels, enhancing sales capabilities and running global sales operations. 915 Labs is building a global ecosystem to support the development and production of packaged food with the revolutionary MATS™ (Microwave Assisted Thermal Sterilization) technology. MATS allows a wide variety of foods to be packaged for the shelf and refrigerator with a quality that is far superior to currently available packaged foods.  MATS-Made foods are more nutritious, great tasting and clean label. Roberta has a broad international background in multiple markets, including Brazil, Peru, Australia, Europe, and is trilingual in Spanish, Portuguese, and English. She earned a master’s degree in finance from the Wharton Business School and an undergraduate degree from the University of Denver in computer science, mathematics, and business administration. Roberta will be speaking in session 2.3 on Wednesday 12 September.

MATS Australia: Enabling the Australian industry to develop high quality, natural, and additive-free packaged foods to serve national and export consumer needs for the ready-to-eat convenience foods market.

Available exclusively through 915 Labs, Microwave Assisted Thermal Sterilization (MATS™) and Microwave Assisted Pasteurization (MAPS™) solve one of the most pressing challenges facing the food industry today: providing consumers with high quality, natural and additive-free packaged foods.

By shortening the time food is exposed to high heat, the patented MATS and MAPS technologies preserve the color, taste and texture of food — while eliminating the need for excess sodium, additives and enhancers.  The result? High-quality, great-tasting, safe and convenient packaged foods with extended shelf life and superior distribution capabilities.


Richard Cuthbert, Tetra Pak Oceania

Automation professional with over 20 years’ experience across a variety of industries. Starting out in Instrumentation and Process Control, he began his career programming PLCs and SCADA systems across a variety of platforms. The prevalence of Industry 4.0 and MES in recent times has seen a focus on the connected worker and together with key partners, solutions and mobile applications are being developed for use at the factory floor.

New opportunities for food and beverage manufacturers

Industry 4.0 is about smart manufacturing: fully-integrated collaborative systems that respond in real time to meet changing demands and conditions in the factory. It is where automation combines with IT networks and systems – enriched through live and constantly available data and analytics – to drive operations more efficiently and effectively. 

Embracing Industry 4.0 can lead to increased productivity, reduced costs and deliver increased profitability for businesses. Internally it also provides the opportunity for continued progression and upskilling, creating new jobs for employees. By implementing a five-step process, food and beverage manufacturers can more quickly respond to the changing needs of their consumers and make the most of Industry 4.0.



Session 2.4 - Facilitating Innovation

Food Innovation Australia Limited


Overview: this will be a guided panel session exploring how each company completed their innovation journey and discussing similarities and differences on their journeys. 


Panel Members:

Featured in the FIAL book: Celebrating Australian Food and Agribusiness Innovations (3rd Edition).


Panel Member 1:

Darren Johnstone, CHEP Australia

Darren holds a Bachelor of Engineering from The University of Manchester and a MBA in Management Studies from Putteridge Bury Business School. He has been with CHEP for over 11 years in various Operations and Customer Solutions roles. He is currently the Manager, Innovation and Product Development at CHEP Australia. Darren’s expertise is operations management, innovation, customer solutions and supply chain sustainability. In his spare time, Darren enjoys family adventures, fishing, kayaking and cooking.


Panel Member 2:

Connie Manglaviti, Naturally Good Products Pty Ltd

Connie has been part of Melbourne based Naturally Good products for over 17 years. Inspired by family members living with allergies and intolerances, Connie made a leap of faith from working in education to the food industry. Her commitment to the area, has seen her be part of the development and launch of a wide range of well-loved gluten free/ low FODMAP/ allergy friendly products sold in both Australian and overseas supermarkets under the Naturally Good brand.




Panel Member 3:

Kevin Fraikin, Mntville Coffee

Following a dynamic and successful career in oil & gas in The Netherlands, UK and Australia, in the areas of risk & trading exposure management, physical commodity trading and commercial contract negotiations, Kevin, followed a life-long interest in small business, buying into Montville Coffee, the first fully certified Fairtrade Organic Coffee Roastery in Queensland. From 2014 onwards, Kevin, in collaboration with business partner Karen Barnett, focused on building a scalable and sustainable platform for growth (people, systems, process and culture). 




Panel Member 4:

Tony Lutfi, Greenwheat Freekeh Pty Ltd

Tony Lutfi is a professional mechanical and petroleum engineer with an MBA and MIM in transnational law. He is the founder and Managing Director of Greenwheat Freekeh (GwF). GwF is the world leader in the sustainable, modern, technology-based production of freekeh and value added products from freekeh. GwF is also a world leader in scientific research on green grain.