GulfFood Startup Programme 2019 takes a collaborative approach between rising startups and successful F&B corporations

 In the 24th edition of GulfFood, the world’ largest annual food and beverage trade show with a fixated theme – The world of good, The world of food,  a five-day event organized at the World Trade Center.  One of the highlights of this trade show is the GulfFood Startup Programme that welcomed 50 plus startups and entrepreneurs who were looking for a pitching platform during which they are allowed to demonstrate their strong and creative concepts to potential investors. 

The panel discussion was headed by keynote speakers who have successfully implemented game-changing ideas in the F&B industry - Duncan Fraser-Smith, TFG Food and Beverage at The First Group, Emma Banks, Vice President - F&B Strategy & Development Europe, Middle East and Africa, Hilton and Vishal Pandey, Managing Director - Data-On-A-Plate & Glasgow Consulting Group. The discussion was moderated by Avinash Ratta, Managing Director, Grainvelocity. 

Primarily, the panel discussion focused on pivotal areas of interest in the F&B industry such as the intricacies involved in a partnership between startups and reputed F&B corporations. Commenting on the topic, Duncan Fraser-Smith notes “It is imperative for the collaborating parties to be on the same page and understand each other’s vision and mission. This would lead to a partnership which is bound to be successful and recognized by the consumer.” 

Another topic that was widely addressed during the panel discussion was the tactics through which startups could cut through the clutter. Emma Banks, Vice president – F&B Strategy & Development advises “The one thing that will cut through the noise is by presenting the pitch in an innovative format. This could be done by giving away samples and products that will entice bigger corporations as the creativity of the startups and experience of the established firms can benefit both parties as they go hand in hand.”  

On the other hand, Vishal Pandey, Managing Director – Data-On-A-Plate & Glasgow Consulting Group, emphasizes on choosing a location that defines the brand. He widely talks about the demand for healthy snacks as a long-term sustainable product for the F&B industry. He further notes “We cannot have a one-size fit. Startups should be able to analyze the flexibility and adaptability of the customers especially in the initial stages as this is the core foundation infused with innovation and passion.”