Halal Seminar
Paving the way towards a sustainable halal future
In collaboration with Warees Halal, Halal Seminar will provide a comprehensive overview of the Halal business landscape, emerging trends in the Halal food industry and Halal standards through engaging case studies, presentations and panel discussions.
Venue: Hall 4, Singapore Expo
Seminars are free to attend for all registered trade visitors. RSVP is highly recommended.
2024 Programme
| Time | Programme |
|---|---|
| 1210 - 1220 | Opening by Emcee |
| 1220 - 1245 | Keynote Address Speaker: • Dewi Hartaty Suratty, Chief Executive Officer - Warees Halal Limited |
| 1245 - 1345 | Panel: Singapore’s Halal Business Landscape • Analysing current trends and consumer behavior in the Halal F&B market • Identifying gaps and opportunities for innovation based on current markets • Collaborations on holistic solutions for the Halal Industry Moderator: Carmen Lim, Deputy Director, Food Manufacturing & Agri-Technology - Enterprise Singapore Panellists: • Uma Rudd Chia, Co-Founder & Executive Creative Director, KVUR • Dr. Abdul Malik Hassan, Vice President II, Board of Directors, Singapore Malay Chamber of Commerce & Industry • Professor Cédomir Nestorovic, Professor, ESSEC Business School Asia Pacific |
| 1345 – 1400 | Break |
| 1400 – 1430 | Navigating ASEAN as a Halal Hub As the Global Halal Market expanding, ASEAN countries is in competition with each other to obtain the status of Halal Hub, which has brought adverse impact on its growth in ASEAN. What we are propose is single digitized ASEAN standard, process and uniformity in regulation for Halal Certification, in order to build a collaborative framework among ASEAN members to drive the growth of Halal Industry in the region, and promoting ASEAN as Global Halal Hub. Speaker: • Billy Anugrah, Trade Attaché - Embassy of Republic of Indonesia in Singapore |
| 1430 – 1500 | Indonesia Halal Mandatory Regulation: Challenges and Opportunity for Food Industry Indonesia Halal Product Assurance Law (JPH) was enacted in 2014, mandating that products circulating in Indonesia must be halal certified. These products include goods and/or services related to food, beverages, medicine, cosmetics, chemicals, biological products, genetically engineered products, as well as goods used, consumed, or utilized by the public. The obligation for halal certification is implemented gradually, with a tolerance limit for food and beverage products and supporting industries until October 17, 2024. With only a few months left, it is crucial to disseminate information widely to industry stakeholders, including those involved in food materials. This implementation is expected to provide insight to businesses in swiftly and accurately undergoing the halal certification process within the set timeframe. Speaker: • Irma R. Elizabeth, Product Development - LPPOM MUI |
| 1500 – 1530 | F&B Business Landscape and Market Opportunities in Dubai Speaker: • Nadir Saigol, Managing Director - Saigol & Gulf |
| 1530 – 1600 | Sarawak Spotlight: F&B Market Overview and Opportunities Speaker: • Mohammad Hafidz Rohani - Dewan Usahawan Bumiputera Sarawak |
| Time | Programme |
|---|---|
| 1030 – 1130 | Panel: Health & Wellness: Increasing Consumer Readiness for Healthier Food Intake and Lifestyle • Identifying key health-related trends influencing purchasing decisions • Catering to diverse dietary needs, eg. Organic, gluten-free, functional foods, supplements, etc. • Implementing community-based initiatives to promote health and wellness and align with Halal values Moderator: Suhaidah Mohd Kasan Harom, Consultant, Warees Halal Limited Panellists: • Verleen Goh, Chief Food Fighter, Alchemy Foodtech • Dr. Kalpana Bhaskaran, Deputy Director, Industry Partnerships, Head, Glycemic Index Research Unit - Temasek Polytechnic • Muhammad Kamal Bin Khamis, President, Singapore Halal Culinary Federation (SHCF) & Co-Founder, KitchenSq LLP |
| 1130 – 1230 | Halal Spotlight 1: Optimising Supply Chain Performance in the Halal Industry Part 1 (DNV): Food Safety Assurance along the Supply Chain • Understanding Food Safety & Supply Chain • Food Safety Management System (FSMS) • Importance of FSMS and its benefits • Video on traceability to supply chain (4mins) Part 2: Beyond Compliance: Excelling in Halal Supply Chain Assurance • Building Trust in Halal Supply Chain • Challenges in Adhering to Dynamic Halal Standards • Introduction to Halal Supply Chain Assurance (HaSCA) service Workshop Leaders: • Nur Syafiqah Rohayat, Manager, Client Solutions - Warees Halal Limited • Rachel Ng, Food & Beverage Manager, Southeast Asia - DNV |
| 1230 – 1300 | Break |
| 1300 – 1400 | Cooking Demo by Singapore Halal Culinary Federation Recipe Title: Korean Japchae and Sourdough Bread Chef Martin Yeo |
| 1400 – 1415 | Break |
| 1415 – 1515 | Halal Considerations for Novel Foods • Exploring the development and innovation of plant-based protein products within the Halal industry, addressing their potential in meeting Halal standards • Cultivated meat and Islamic perspectives on it • Understanding how Halal consumers perceive and accept alternative protein sources Moderator: • Karin del Rey, Program Director - Big Idea Ventures Panellists: • Azmi Abdul Samad, CEO & Principal Consultant - HalalHub Consultants Pte Ltd • Nurul Hidayah Abubakar, Assistant Director, Halal Certification - Islamic Religious Council of Singapore (Muis) • Dominique Kull, Co-Founder & CEO - SGProtein |
| 1515 - 1615 | Panel: Exploring Halal Options in Fine Dining Experiences • Addressing the challenges and opportunities faced by Halal fine dining establishments • Ensuring adherence to Halal standards while maintaining the integrity of the dining experience • Identifying global trends and emerging concepts in Halal fine dining • Creating a Halal gastronomic and immersive dining experience Moderator: • Mohamed Khair Bin Mohamed Noor, CEO, Chief Consultant & Master Trainer, SuChi Halal Consultants Panellists: • Chef Iswardy Hamzah, Chef Member, Singapore Halal Culinary Federation (SHCF) • Marc Chua, General Manager & Director - The White Label & Restaurant Espoir |
| Time | Programme |
|---|---|
| 1000 – 1100 | Halal Spotlight 2 (Halal-As-A-Service): Best Practices to Maintain your Halal System •Explaining the Halal certification process and its role in ensuring integrity •Addressing challenges in maintaining Halal integrity at each stage of the supply chain •Preparing for and managing crises related to Halal integrity •Introduce WHL’s capability development courses and services, as well as our partners Workshop Leaders: • Nur Syafiqah Rohayat, Manager, Client Solutions - Warees Halal Limited • Rizal Mustafa, Assistant Manager, Service Operations - Warees Halal Limited |
| 1100 – 1200 | Panel: Capability Development - Supporting the Halal Industry’s Capability Development • Educational initiatives and training programs: Exploring partnerships with educational institutions to tailor programs to industry needs • Supporting businesses in expanding their market reach both domestically and internationally, while adhering to diverse regulatory requirements Moderator: • Rizal Mustafa, Assistant Manager, Capability Development, Warees Halal Limited Panellists: • Calicia Lim, Assistant Director, College for Lifelong Aspirations (CLASS), Shatec Institutes Pte Ltd • Naveen Edwards, Director of Operations, Jen Singapore Tanglin by Shangri-La • Suhaidah Mohd Kasan Harom, Consultant, Warees Halal Limited |
| 1200 – 1215 | Break |
| 1215 – 1315 | Cooking Demo by Singapore Halal Culinary Federation Executive Chef Gero DiMaria Mohammed Omar Recipe Title: Gnocchi Category: Italian |
| 1315 – 1415 | Lunch Break |
| 1415 – 1500 | Panel: Embracing Sustainable Practices for Halal Food Producers to Reduce Environmental Impact • Strategies for Halal food producers to source ingredients sustainably • Impact of Singapore’s Resource Sustainability (Amendment) Bill on small and medium enterprises • Implementing energy-efficient practices eg. Adoption of renewable energy sources to reduce carbon footprint • Initiatives and practices to minimise food wastage throughout the production process Moderator: Luke Tay, Founder, Cornucopia FutureScapes Speaker: • Chong Nyet Chin, Director, Food Safety & Quality - Fairprice Group • Arshad Nuval Othman, Head, Sustainable Finance, Group Islamic Banking, CIMB Bank Berhad |
| Time | Programme |
|---|---|
| 1000 – 1100 | Collaboration and Innovation for a Sustainable Halal Ecosystem • Analysis of current trends and opportunities in the Halal industry • Addressing challenges in offering diverse and authentic products and services while maintaining Halal standards • Importance of collaboration between Halal industry stakeholders and regulatory bodies Moderator: • Mohammad Noor Hafizuddin Haslir, Manager, Innovation and Industry Partner - Warees Halal Limited Panellists: • Dr Nurhafihz Noor, Lecturer, James Cook University Singapore • Calvin Seah, Chief Commercial Officer, The Black Hole Group • Liza Tan, Head of Regulatory and Scientific Affairs, Food Industry Asia |
| 1100 - 1200 | Cooking Demo by Singapore Halal Culinary Federation Executive Chef Mickael Cornac Recipe Title: Recette du Cassoulet Audois Category: French |
Seminars are free to attend for all registered trade visitors. RSVP is highly recommended.
