Halal Theatre Content Sessions

Content Sessions

Strengthening the core of the Halal industry post-pandemic

Seating capacity is limited for each seminar, registration is strongly encouraged.
Registration for seminars is a 2-step process:

1st step: registration for the tradeshow including questionnaire,
2nd step: register for onsite events/seminars (FHA-Food & Beverage)..

Day 1
5 Sep

PROGRAM SCHEDULE

Time	TITLE
10:30 – 11:30	The Global Halal Economy: Drivers, Impacts & Implications Dr. Norshahril Saat Senior Fellow and Coordinator Regional Social and Cultural Studies Program, ISEAS Yusof Ishak Institute Dr. Siti Noorbaiyah Abdul Malek Associate Professor, Singapore Institute of Technology Ms. Emil Fazira Insights Manager, Food Asia, Euromonitor International Moderator: Mr. Zalman Putra Ahmad Ali Director (Halal Development), Islamic Religious Council of Singapore (Muis) Driving forces of the Halal industry The post-pandemic shift: Evolution from business trends to norms . The impact of the current global situation to the Halal industry – Saudi modernisation, Opportunities in the China market, Russian and Ukrainian war, Halalisation What lies ahead for the global Halal industry?
11:30 – 12:30	Singapore’s Food Industry Outlook Ms. Jiang Yi Fan Associate Director (Science & Regulatory Affairs), Food Industry Asia Ms. Evelyn Ong Centre Director, Food Innovation & Resource Centre, Singapore Polytechnic Ms. Chong Nyet Chin Director, Food Safety & Quality, NTUC FairPrice Co-operative Limited Moderator: Dr. Andrew Powell CEO, Asia BioBusiness Pte Ltd Singapore as a global hub across the food value chain Achieving food security despite the odds Understanding regulatory requirements & overcoming challenges Strengthening enterprise capabilities through innovation
12:30 – 12:55	Break
12:55 – 13:00	Welcome and Opening Remarks Ms. Janice Lee Event Director, Hospitality, Food & Beverage – Singapore, Informa Markets
13:00 – 13:15	Keynote Address Ms. Dewi Hartaty Suratty Chief Executive Officer, Warees Halal Limited
13:15 – 13:30	Keynote Address Dr. Goh Lay Beng Director, School of Applied Science
13:30 – 13:45	Signing of Memorandum of Understanding
13:45 – 14:00	Warees Halal Network Launch Ceremony
14:00 – 14:45	Cooking Demo by Singapore Halal Culinary Federation Chef Javed Ahamad Recipe Title: Punjabi Plant-based Butter Chicken Category: Plant-based Substitution
14:45 – 15:00	Break
15:00 – 16:00	Concept of Halal in the current context Dr. Saroja Dorairajoo Distinguished Professor, Yunnan University Ustaz Sheikh Mohamad Farouq Research Analyst, RIMA Ustaz Azmi Abdul Samad CEO & Principal Halal Consultant, HalalHub Consultants Pte Ltd Moderator: Mr. Abdul Razak Abdul Rahman Senior Specialist (Industry & Client Services), Warees Halal Limited Understanding Halal food concept Appreciating diversity in religious opinions on Halal food Application of Halal in the F&B industry and its challenges Roles of religious institutions and certifications bodies in Halal certification Halal in the context of Muslim-minority countries
16:00 – 17:25	The Future of Risks – F&B Industry Ms. Sarah Koo Food & Beverage Industry, Practice Leader (Asia), Marsh Singapore Mr. Lim Sek Seong BCM & Resilience Service Leader (Asia), Strategic Risk & Resilience Practice, Marsh Singapore The future of risks Mega trends and shifts in the F&B industry What businesses are doing and coping with challenges F&B Industry baseline risk map Possible risk transfer options Building a more resilient global business value creation process Identify the key risks of a highly inter-connected global business process and supply chain Determine the business interruption impact over time of an extended crisis Challenges to developing and implementing an integrated BCM and Resilience Framework
17:25	END

Day 2
6 Sep

PROGRAM SCHEDULE

Time	TITLE
10:00 – 11:00	Prospects of Singapore’s Halal food industry Ms. Sharon Tay Deputy Director, Food Manufacturing, Enterprise Singapore Mr. Fazal Bahardeen CEO, Crescentrating & HalalTrip Ms. Nurul Hidayah Abubakar Assistant Director, Halal Certification, Majlis Ugama Islam Singapura Dr. Kalpana Bhaskaran Head, Centre for Applied Nutrition Services & Glycemic Index Research Unit, Temasek Polytechnic Moderator: Ms. Dewi Hartaty Suratty Chief Executive Officer, Warees Halal Limited Overview of Singapore’s Halal food industry Expanding beyond the local market: What Singapore companies need to know? Updates to Singapore Halal food certification policies and requirements Harnessing science and technology to address industry challenges
11:00 – 12:00	Halal Spotlight 4: Updates on Indonesia’s Law Number 33 of Halal Product Assurance, Implementation and Policy Dr. Muhammad Aqil Irham, M.Si Head, Halal Product Assurance Agency (BPJPH) Ms. Fertiana Santy, Ph.D Cooperation Coordinator , Halal Product Assurance Agency (BPJPH) Hj. Siti Aminah, S.Ag, M.Pd.I. Head of Center for Halal Cooperation and Standardisation, Halal Product Assurance Agency (BPJPH)
12:00 – 13:00	Exporting to Indonesia: What you need to know Ms. Anastuty K. Director – Head of Singapore Bank Indonesia Representative Office, Bank Indonesia – Singapore Representative Office Ms. Riatna Jeo Senior Consultant, Access Indonesia Pte Ltd Mr. Delmar Zakaria Firdaus, Head of IHATEC Consulting Service, Indonesia Halal Training and Education Center (IHATEC) Consulting Service Mr. Edmund Lai Head of Riau Investment Marketing, Gallant Venture Ltd Moderator: Mr. Hisyaamuddin Abu Bakar Country Head (Indonesia), Singapore Business Federation Overview of Indonesia’s Halal food industry and framework Meeting needs and demands of the expanding Indonesia middle class Finding the right distribution partner in Indonesia Investment opportunities in Indonesia Understanding Indonesia’s Halal certification and trade entry requirements
13:00 – 14:00	Cooking Demo by Singapore Halal Culinary Federation Chef Muhammad Kamal Khamis Recipe Title: French-style Veal Tartare Category: Fusion Classical French-Asian
14:00 – 14:45	Break
15:00	Enabling the Halal industry – Going Beyond Certification Mr. Norzulkarnien Nor Mohamad Head, Islamic Banking, Maybank Singapore Ms. Elina Yeo Head of Business Development, SME Banking, Maybank Singapore Financing for Halal Business Capitalising on Growth of Halal Industries The Beauty of Islamic Finance for Businesses Expanding your Business to Malaysia Halal Financing Solutions Available
15:30 – 16:30	The Road Ahead to the Success of Halal in SEA Dr. Siti Noorbaiyah Abdul Malek Associate Professor, Singapore Institute of Technology Ms. Dewi Hartaty Suratty Chief Executive Officer, Warees Halal Limited Ms. Teresa Lo Programme Leader, ASEAN Food and Beverage Alliance (AFBA) Mr. Delmar Zakaria Firdaus Head of IHATEC Consulting Service, Indonesia Halal Training and Education Center (IHATEC) Consulting Service Moderator: Mr. Zalman Putra Ahmad Ali Director (Halal Development), Islamic Religious Council of Singapore (Muis)
16:30 – 16:50	Industry Case Studies & Best Practices Ms. Jocelyn Chng Group CEO, JR Group Holdings Revolutionize and Thrive in the Food Industry of Today Ms Jocelyn Chng shares on the needs and trends of today’s food industry and how businesses can and must keep themselves relevant to stay connected with the consumer market. Meeting Needs Staying Relevant Achieving Business Sustainability
16:50 – 17:10	What is driving the Singapore Halal dining scene Mr. Fazal Bahardeen CEO, Crescentrating & HalalTrip Singapore’s Halal food scene has seen a rapid expansion in providing a wide variety of Halal cuisines Understanding the gaps and opportunities in the variety of Halal cuisine available in Singapore An in-depth look at the Halal food lifestyle market size, including the preferences and behaviors of Muslim consumers in Singapore
17:10	END

Day 3
7 Sep

PROGRAM SCHEDULE

Time	TITLE
10:00 – 10:20	Industry Case Studies & Best Practices Tapping on the Carb and Sugar Reduction Opportunities for the Halal Market Ms. Verleen Goh Chief Food Fighter, Alchemy Foodtech Pte Ltd
10:20 – 11:50	Highlights on the Revised Muis Halal Certification Conditions Ms. Diana Beetsma Head, Standards and Development, Halal Development, Islamic Religious Council of Singapore (Muis) Key Changes to HCC Frequently Asked Questions Upcoming Highlights for 2023
11:50 – 12:10	Local Halal Consumer Insights: A Singapore Perspective Mohamed Khair Bin Mohamed Noor CEO, Chief Consultant & Master Trainer, SuChi Halal Consultants Domains of halalness in Singapore: MUIS Halal Certification & Muslim-Owned Scheme by SMCCI Heightened sense of awareness and even sensitivity on halal matters among consumers in the local halal market in recent years Behaviour of consumers in the local halal market Halal education and engagement in the public sphere Impact on the local halal ecosystem
12:10 – 12:30	Ways to boost your social media presence Ms. Rina Lim Managing Director, Quirk Pte Ltd Insider tips and tricks to give your social media account an edge over your competitors & engage your audience
12:30 – 13:30	Cooking Demo by Singapore Halal Culinary Federation Chef Muhammad Imran Bin Sani Recipe Title: Pasta with Salsa Verde and Seared Flank Category: Halal-meat/fat substitutions
13:30 – 14:00	Break
14:00 – 14:20	Food safety in a globalised world Ms. Stephanie Wong Vice President, Senior Casualty Underwriter South East Asia, Swiss Re International SE Singapore Branch Landscape and global trends of food recall Common triggers for a recall incident Types of financial losses that could be potentially incurred Mitigation measures against recall exposures
14:20 – 15:50	Mastering the Halal Documentation System Ms. Nur Syafiqah Rohayat Assistant Manager, Client Services & Solutions, Warees Halal Limited Comply with the Singapore Halal certification documentation requirements and what organisations should do prior to the application submission Perform traceability checks between the ingredients and supporting documents obtained before allowing it to be brought, stored & used in your certified premises
15:50 – 16:10	Industry Case Studies & Best Practices Striving Towards Success with Halal Certification Mr. Hasan Abdul Rahman Managing Director, Pondok Abang
16:10 – 16:30	Industry Case Studies & Best Practices Our Halal Journey Ms. Vathsala Subramaniam General Manager, JEN Singapore Tanglin by Shangri-La
16:30	END

Day 4
8 Sep

PROGRAM SCHEDULE

Time	TITLE
11:00	Industry Case Studies & Best Practices Ms. Sharon Tay Founder, Momolato Pte Ltd
11:20 – 11:40	Be a pioneer in Japan market! Ms. Ayumi Fujishiro Group Manager, M&D Group, Corporate Division, Curetex Corporation Introduction of Curetex Corporation and myself Situations of Muslim/Halal in Japan How to approach Japan market
11:40 – 12:40	Cooking Demo by Singapore Halal Culinary Federation Chef Mazlan Boyamin Recipe Title: Spicy Salmon Poke bowl Category: Healthier choice
12:40 – 13:40	Break
13:40 – 14:00	Strategic themes in food & nutrition: Identifying opportunities for Halal markets Ms. Aileen Supriyadi Consultant, Food & Nutrition, Euromonitor International Strategic themes in food & nutrition + Impact on Halal food Mindful eating Plant based Snacking & eating occasions Halal markets Regional snapshots Growth drivers and challenges Summary of opportunities and key areas of focus
14:00 – 15:00	Understanding and Marketing Halal Products from Consumers’ Perspective Mr. Muhammad Kamal Bin Khamis Emeritus President & Co-founder, Singapore Halal Culinary Federation (SHCF) & KitchenSq LLP Mr. Ronnie Faizal Tan General Manager, Rezk Connects Pte Ltd Ms. Q Akashah Executive Director, Islamic Marketing, ASEAN & Executive Director, PR & Influence, Social, Singapore, Ogilvy Ustaz Mohd Kamal Mokhtar Board Member, Warees Halal Limited Moderator: Mr. Azrulnizam Shah Sohaimi Executive Director, Singapore Malay Chamber of Commerce & Industry Understanding Muslim consumers Impact of digitalisation on consumer trends Consumer behaviours that are reshaping the F&B landscape Adopting a Muslim-friendly marketing and branding approach
15:00	END