The Brilliant Point successfully hosted its one-day conference, “Future of Food, Engineered Today,” on 11 September, 2026, at Radisson Blu Hotel, Dwarka, New Delhi. A collaborative initiative of FoodTechBiz and Devki Publication & Advertising, the conference brought together leading food industry professionals, technology providers, researchers, regulators, innovators and business leaders to explore the technologies, trends and strategies shaping the future of the food and beverage sector.

The conference focused on critical themes including automation, sustainable packaging, food safety, consumer trust, regulatory compliance, innovation, artificial intelligence and emerging food trends. Through insightful keynote addresses, expert presentations and interactive panel discussions, the event provided a platform for meaningful industry dialogue, knowledge exchange and collaboration.

A Strong Beginning: Industry Leaders Set the Context for the Future

The conference was inaugurated by Dr. Harinder Singh Oberoi, Director, NIFTEM-K, in the presence of distinguished dignitaries including Mr. Nilesh Lele, President, CASMB; Dr. Umesh Kamble, Secretary, CASMB; and Mr. Kapil Jain, CEO, IAPPC, along with industry leaders, speakers, delegates and partners.

The inaugural session set the tone for the day by highlighting the importance of stronger collaboration among academia, industry, technology providers and policymakers in building a competitive, sustainable and innovation-driven food ecosystem. The dignitaries emphasised that the future of food processing will depend not only on technological advancement but also on the industry's ability to translate innovation into scalable, safe, sustainable and commercially viable solutions.

Speaking during his keynote address, Dr. Harinder Singh Oberoi said, “Food engineers and food scientists are going to play a defining role in shaping the future of the food industry. India has a strong and growing pool of food technology graduates, but the real need is to develop a technically competent and industry-ready workforce. Academic institutions must go beyond theoretical learning and expose students to real industry challenges, innovation, technology and management from an early stage. At NIFTEM-K, our endeavour is to bridge this gap by bringing together academia and industry and preparing professionals who understand both the science and the business of food.

“Innovation must also be backed by sound science. Whether we are developing traditional products such as pickles, chutneys and snacks or creating the next generation of functional and healthy foods, understanding formulation, molecular interactions, shelf life, nutrition and consumer acceptance is essential. A healthy food that does not taste good will never achieve sustained consumer acceptance.

“We also need a much stronger scientific understanding of food among policymakers, industry and consumers. Regulations concerning high-fat, high-sugar and high-salt foods, as well as discussions around ultra-processed foods, must be based on robust scientific evidence and a clear understanding of food technology, processing and portion size. Food is fundamental to life, and creating awareness about nutrition and informed food choices is a shared responsibility of government, industry, academia and institutions.

“At the same time, the food industry must recognise the importance of qualified food technologists and food scientists, particularly in technical and middle-management roles. We cannot expect professionals without a foundation in food science to address increasingly complex food safety, regulatory and technological challenges. If we have to engineer food for the future, we must start today—because science and engineering must go hand in hand to develop food that is safe, nutritious, sustainable and good for society.”

Mr. Nilesh Lele, President, CASMB, said in his opening remarks, “India’s food industry has a crucial role to play in realising the vision of a Viksit Bharat and building a US$30 trillion economy by 2047. To achieve this ambition, the sector must move beyond a predominantly volume-driven approach towards greater value addition, innovation and efficiency, thereby creating greater economic value and contributing more significantly to the nation’s GDP.

“At the same time, with India’s population approaching 1.5 billion and the global population moving towards 9 billion, the food industry faces a fundamental challenge—how to feed a growing world population safely, efficiently and sustainably. This calls for continuous innovation, technology adoption and stronger collaboration across the food ecosystem.”

“Another critical priority is addressing the industry–academia skill gap. There is a clear need to ensure that the talent being developed by our educational institutions is aligned with the evolving requirements of the food industry. Greater collaboration between industry bodies, chambers, educational institutions and food-sector organisations can help create industry-ready talent and build a stronger, future-ready workforce,” he added.

Mr. Kapil Jain, CEO, IAPPC, highlighted the transformative role of artificial intelligence in the food industry, saying, “AI is no longer a dream; it has become a business imperative. From farm to fork, AI is helping make food smarter, safer, more sustainable and more personalised. It is playing a vital role across the entire value chain—from farms and factories to retail and consumers—by optimising costs, improving efficiency, increasing revenues and helping businesses respond better to changing consumer demand and climate challenges.”

Dr Umesh Kamble, said, “Food is an integral part of our lives—we consume it two or three times every day—and if we eat the right food, in the right quantity and in the right way, it can play a crucial role in keeping us healthy.”

“If we look at our Asian traditions, our parents and grandparents often remained healthy well into their 80s, 90s and even beyond. One of the reasons was the way they understood, prepared and consumed food. As we engineer and develop the food of the future, we must not lose sight of this wisdom from our past. We need to innovate while preserving the principles that have kept generations healthy. This is essential not only for the health of our next generation but also for the health of our nation. As an industry, as food technologists and as engineers, we have a very significant responsibility to contribute towards reducing the growing health burden in India.”

The Next Phase of Food Processing in India – Automation, Efficiency & Scale

The first panel, “The Next Phase of Food Processing in India: Automation, Efficiency & Scale,” examined how automation and advanced processing technologies are transforming India's food manufacturing landscape. Moderated by Mr. Gurinder Singh, Founder and Managing Partner, Rance FPS, the discussion featured Mr. Manish Antwal, Director – Business Development, 3P Group; Mr. Sandeep Kaul, GM, Multivac Larsson India; and Ms. Hemlata Joglekar, Business Head – Hygienic Fluid Handling, Food & Pharma Division, Alfa Laval India. The panel highlighted that automation is rapidly moving from being a productivity enhancer to becoming a strategic necessity for food manufacturers seeking consistency, traceability, labour optimisation and scalability. The speakers discussed the growing importance of integrated automation, hygienic design, smart machinery, data-driven operations and flexible production systems, while also stressing that technology adoption must be aligned with the scale, economics and specific requirements of Indian food businesses.

Presentation by Bühler India: Shaping the Future of Food through Sustainable Solutions

The conference also featured an insightful presentation, “Shaping the Future of Food through Sustainable Solutions,” delivered by Nagabhushan D, Manager – Technology (Food Processing), Bühler India. The presentation explored how sustainable processing solutions, resource efficiency, energy optimisation and technological innovation can contribute to a more resilient food industry. The session reinforced the message that sustainability is increasingly becoming an integral part of food-processing strategy in various applications rather than a standalone corporate initiative, with technology playing a crucial role in reducing resource consumption while improving productivity and product quality.

Sustainable Packaging – Innovation, Compliance & Market Readiness

The second panel, “Sustainable Packaging: Innovation, Compliance & Market Readiness,” brought together experts representing packaging technology, FMCG, sustainability, regulatory affairs and emerging carbon-traceability solutions. Moderated by Ms. Kanchan Sharma, Regional Marketing Head – MEA and South Asia, LamiPak, the panel featured Mr. Arijit Mondal, Packaging Head R&D, Nestlé India; Ms. Juhi Gupta, Sustainability Director, Tetra Pak; Mr. Jatin Garg, Partner, Almehtab and Co-founder, Arya Carbon Trace; Mr. Virendra Landge, Director – Scientific & Regulatory Affairs, Coca-Cola India; and Mr. Barun Banerjee, Co-Founder, Monofix Packaging Solutions. The discussion highlighted that the future of packaging will be shaped by the convergence of sustainability, regulatory compliance, material innovation, recyclability, circularity and commercial feasibility. Panelists emphasised that sustainable packaging solutions must move beyond the question of material substitution and consider the entire packaging lifecycle, while businesses need to balance environmental objectives with product protection, consumer expectations, supply-chain realities and cost competitiveness.

Presentation by Innova Market Insights: Taste the Future – Global Flavour Trends to Watch

Adding a consumer and market-insights perspective to the programme, Abinaya Gunasekaran, Senior Consultant – Market Insights, Innova Market Insights, delivered the presentation “Taste the Future: Top Global Flavor Trends to Watch.” The session provided insights into evolving consumer preferences and emerging flavour directions influencing new product development globally. The presentation highlighted how changing lifestyles, experimentation, wellness aspirations and cultural influences are creating new opportunities for food and beverage brands, while reinforcing the importance of consumer intelligence in developing products that are both innovative and commercially relevant.

Consumer Trust & Myth-Busting in Processed Foods

The third panel, “Consumer Trust & Myth-Busting in Processed Foods – NIFTEM-Kundli,” addressed one of the most critical challenges facing the modern food industry: building informed consumer trust around processed foods. Moderated by Dr. Heena Yadav, Assistant Professor, NIFTEM-K, the panel brought together Ms. Shikha Khandelwal, Regulatory Manager, Foods India, Unilever; Ms. Namrata Khanna, Director, Indian Honey Alliance; and Ms. Palak Arora, Founder, Millium and Satguru Superfoods. The discussion explored the gap between scientific evidence and public perception, particularly around food processing, ingredients, labelling and product claims. The panelists stressed the need for transparent communication, science-based information, responsible labelling and greater consumer education to counter misinformation and misconceptions. A key takeaway was that trust must be built through openness and credible communication, with the industry, regulators, academia and brands sharing responsibility for helping consumers make informed food choices.

Compliance to Competitiveness – Turning Food Safety into a Business Advantage

The fourth panel, “Compliance to Competitiveness: Turning Food Safety into a Business Advantage,” explored how food safety and regulatory compliance can move beyond being perceived merely as statutory obligations and become drivers of business excellence. Moderated by Dr. Jasvir Singh, Director, Global Regulatory Strategy Lead, IFF (Danisco), the panel featured Dr. Neerja Hajela, Chief Scientific Officer – Science & Regulatory Affairs, Yakult Danone India; Dr. Anurag Mishra, General Manager – Quality Assurance, Shree Renuka Sugars; Mr. Virendra Landge, Director – Scientific & Regulatory Affairs, Coca-Cola India; and Ms. Shipra Sehgal, Scientific Affairs Lead, Mondelez India. The experts discussed the increasing complexity of food regulations, quality systems, scientific substantiation and risk management, emphasising that robust compliance frameworks can strengthen consumer confidence, protect brand reputation and improve operational resilience. The panel underscored that organisations that embed food safety and regulatory thinking into product development and business strategy can turn compliance into a genuine competitive advantage.

Predicting the Next Billion-Dollar Food Trend

The concluding panel, “Predicting the Next Billion-Dollar Food Trend: Can AI, Consumer Data, and R&D Create Winning Products Faster?”, explored the intersection of artificial intelligence, consumer intelligence, innovation and R&D in shaping the next generation of food products. Moderated by Gopalakrishnan Chakarapani, Country Manager – India, Innova Market Insights, the panel included Sandip N. More, Director – Innovation RTD, Tata Consumer Products; Sanjay Chauhan, Head of Sales & Marketing – South Asia, ANZ, MEA, MAFCO Worldwide LLC; Dr. Vijendra Prakash, Head – Regulatory, Corporate Affairs, Himalaya Wellness Company; and Rahulkumar Shah, Founder and Director, ShreejiBapa Foods. The discussion examined how AI, real-time consumer data, market intelligence and agile R&D can accelerate innovation and improve the probability of new-product success. Panelists highlighted the need to combine technology and data with human insight, scientific expertise, regulatory understanding and a deep knowledge of consumer behaviour. The session concluded with a strong message that the next major food trends will increasingly emerge from the ability of companies to identify consumer needs early, translate insights into differentiated products and bring those products to market with greater speed and precision.

A Platform for Collaboration, Innovation and Industry Dialogue

Across its sessions, Future of Food, Engineered Today brought together diverse perspectives from food manufacturers, packaging companies, technology providers, ingredient and flavour specialists, regulatory professionals, academia, entrepreneurs and market-intelligence experts. A recurring theme throughout the conference was that the future of food cannot be shaped by any single stakeholder or technology in isolation. Instead, it will require stronger collaboration between industry and academia, greater adoption of intelligent technologies, responsible innovation, science-led communication, sustainable business practices and a sharper understanding of consumer expectations.

The conference was supported by several leading institutions and industry organisations, including NIFTEM-K, Innova Market Insights, CASMB, AIFPA, AFSTI–Delhi Chapter, ANC Agri Network Consultancy, and ASPA. Their support and collaboration contributed significantly to the success of the conference and strengthened the platform for meaningful dialogue, knowledge exchange and industry collaboration on the future of food.

The successful conclusion of “Future of Food, Engineered Today” reaffirmed the industry's readiness to embrace transformation while keeping food safety, sustainability, innovation and consumer trust at the centre of its growth journey. With its combination of expert panels, knowledge sessions and cross-industry dialogue, The Brilliant Point aims to continue creating meaningful platforms that connect ideas, people and technologies shaping the future of food.