3 FHA2018 SHOWDAILY

DAY 1
2 4 A p ri l 2 0 1 8

MEET US AT SINGAPORE EXPO

24 - 27 APRIL 2018

Since 1978 AD
HALL 1
BOOTH NO. 1N2-07

Co-located with Organiser

TUESDAY • 24 APRIL 2018 • SINGAPORE EXPO & SUNTEC SINGAPORE

Official Show Daily published by
www.foodbizasia.com

FHA’s 2020 vision: Two shows

to cater for industry growth
BY MILLETTE MANALO-BURGOS
THE continued growth of the global F&B
and hospitality industries has prompted
Food&HotelAsia (FHA) organiser UBM, to
split the biggest biennial food and hospitality
trade show in the region into two dedicated
shows in 2020 — FHA-HoReCa (Hotel,
Restaurant and Catering) in early March and
FHA-Food & Beverage starting late March.
Rodolphe Lameyse, project director, Food
& Hospitality, UBM, told the Show Daily that
Rodolphe Lameyse, project director, Food &
Hospitality, UBM: The global market value has
already reached US$50 trillion and forecast to
go up to $90 trillion by 2030.
the company was compelled to split the show
into two due to the growing food and hospital-
ity markets worldwide.
Currently, he said, the global market value
has already reached US$50 trillion and fore-
cast to go up to $90 trillion by 2030. “By 2030,
there will be an additional one billion consum-
ers worldwide and most of them will be based
in Asia, so the demand will be higher in this
part of this world,” he explained.
Another compelling reason is to have more
space so that exhibitors will be able to create
greater presence to attract larger numbers of
visitors to their booths. “All in all, we had to
do something and the choice of splitting FHA
into two shows is quite obvious,” Lameyse
said.
The tricky part was deciding which sector
should go to which show in 2020. In the F&B
section, where the increase in size is most ap-
parent, UBM noted the increased demand for
more dedicated sections under the FoodAsia
banner such as areas for meat, dairy and other
food commodities.
On the other hand is the three HoReCa
sectors where hospitality, foodservice and
technology will dove-tail quite well. He said:
“Obviously, everybody wants to remain under
one roof, but it’s not possible. Everybody
recognised that — that we have to evolve,”
Lameyse said.
•Continued on page 4

Embrace smart innovations to sustain competitive edge

BY SHAWN LIEW
THE food and hospitality landscape has
changed at lighting speed over the past dec-
ade, impacted by the widespread penetra-
tion of technology in people’s lives and the
rapid change of traditional consumerism
into new, more dynamic and experience-
oriented behaviour.
Or simply put, consumers want to experi-
ence more, says Euromonitor International
in its new Smart Innovations Transforming
the Food and Hospitality Landscape by 2020
white paper.
Written in alliance with Food&HotelAsia
(FHA2018), the white paper explained how
there is a fundamental shift in consumer
values towards experiences over things that
bring happiness and well-being. This, says
Euromonitor, can be described as the Ex-
perience More concept, where consumers
choose to spend more on experiences over
things, which has in recent years, led to the
rise of the Experience Economy.
Ivan Uzunov, research manager, Asia-
Pacific, Euromonitor International, and au-
thor of the white paper, explains: “Loyalty
is a fundamental pillar of the Experience
•Continued on page 4