Food Tech Focus at Specialty & Fine Food Asia and Restaurant, Pub & Bar Asia 2019
Editorial Team

Specialty & Fine Food Asia and Restaurant, Pub & Bar Asia 2019 return on 17-19 July with a focus on innovation and the future of food and drink.

The third edition of Specialty & Fine Food Asia (SFFA) and Restaurant, Pub & Bar Asia (RPB Asia) 2019—two trade shows that connect gourmet food and drink producers with retail, foodservice and hospitality professionals— returns to Suntec Singapore from Wednesday, 17 July to Friday, 19 July.

Leading the event’s focus on innovation and the future of food is the inaugural SG Food Tech Week of talks on food technology, covering current topics in the F&B landscape today such as the future of food, innovation, plant-based and clean-meat options, and women in F&B.

Chefs and industry leaders set the stage

The keynote address today on the Future of Food for instance, will bring together speakers such as Varun Deshpande, managing director, India, The Good Food Institute, Pedram Assadi, COO Asia Pacific, foodpanda, Bernardo Parlange, marketing director, institutional, Ecolab Asia Pacific, and Dr Christine Pitt, founder, Food Futures Company. In the session on Women in Business this afternoon, inspiring industry leaders such as Dr Sandhya Sriram, CEO and co-founder of Shiok Meats, Alysia Chan, head chef of The Black Swan, Jessica Karr, head of product, Karana, and Penny Cox, VP of New Channels, Redmart will drive the discussions.

In other highlights, interactive guest chef demos will feature on 18 and 19 July in the event’s inaugural collaboration with the World Gourmet Summit, while the Fine Food Live stage will be abuzz throughout with a stream of chefs and speakers such as Nizam Iskandar and Aisha Hashim of Haig Road Putu Piring, and Chef Edmund Toh, president, Disciples Escoffier International-Singapore Delegation and vice president, culinary, Iron Chef F&B Pte Ltd.

Lessons in craft spirits are set to unfold at the Centre Stage, RPB Asia

Meanwhile, more than over 180 exhibitors from Asia, Australia, Europe and North America will be showcasing their fine products in categories ranging from health and functional foods; bakery goods and confections; seafood and fish; sauces and condiments; jams & preserves; wines & champagnes; beers and much more.
At the RPB Asia side of the house, look forward to the finals of the 31st National Cocktail Competition by the Association of Bartenders & Sommeliers Singapore (ABSS) to be held on 19 July, where participants will compete in the classic cocktail, mocktail, student, tea, flair and bottle opening categories. Four finalist bartenders from the classic cocktail category will also join hands with top bartenders from the region to create a cocktail celebrating Singapore’s bicentennial.

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