2012 Conference Program
Program - Focus DayMay 9th 2012
Overcoming the fear of failure to take big risks in innovative product development
- Stepping out of the 'safe' zone. How do we get past the fear of failure?
- Incremental improvement or radical shift?
- Getting buy in from the top down to truly foster creativity and experimentation
Connecting with today's consumers can be a challenge. There are a variety of factors influencing preferences and purchases, and the ever-changing marketplace means more possibilities - and decisions. Learn how major themes such as convenience, wellness and corporate responsibility are evolving in your consumers' minds. See what brands are hitting the mark with evidence from what we've seen on the shelf.
Tegricel™: The latest ingredient technology for digestive health applications.
- Marketing information on Digestive Health
- Mechanism of Action of Tegricel™
- Product Applications using Tegricel™
Innovate Your Way to World Class Packaging
led by HAVI Global Solutions
Brian Wagner
Vice President
Packaging Technology Integrated Solutions, a division of HAVI Global Solutions
A case study for incorporation of a proprietary nutrient into a medical nutritional product formulation
Joseph Walton
Associate Research Fellow , Abbott’s Volwiler Society of Distinguished Scientists
Abbott Nutrition
USA
Spotlight on Sodium: How low is too low?
courtesy of Nu-tek Salt.
- Examining the retail and consumer pressures that are shaping the new industry standard and what it means for product formulations
- Challenges in maintaining taste profile
- Shelf-life implications of low-sodium
- Future of sodium: building on the break-through successes to propel new ideas and technologies in reduced sodium.
Prof. James R. Claus
Director MBL, Affiliate Appointment in Dept. of Food Science
University of Wisconsin-Madison
USA
USDA Dietary Guidelines - Plate vs Pyramid
Jim Painter PhD, RD
Professor & Chairperson; School of Family and Consumer Sciences
Eastern Illinois University
USA
CALIFORNIA RAISINS DINNER
Program - Day OneMay 10th 2012
High commodity prices, low consumer confidence and a shrinking middle class- How do we plan for growth amid uncertainty?
Nick Fereday
President, Senior Analyst, Food & Agribusiness Research and Advisory
Rabobank International
USA
Challenges in Children's Nutrition
courtesy of Nu-tek Salt.
- Breast feeding
- Food allergy
- Obesity
- Probiotics
- Organic foods
- Gluten free diets
Dr. Jon Vanderhoof
Vice President-Global Medical Affairs
Mead Johnson & Company
Lecturer on Pediatrics, Children's Hospital Boston
Harvard Medical SchoolUSA
Innovation at Nestlé
The power of company culture
Using Sensory GeoMaps™ to identify the best local and emerging markets for each food product
- Harmonizing global product portfolio without compromising on consumers' needs
- Designing the right sensory mix for each target group from content to packaging
- Turning sensory panels into reliable validation tools with the Hormonal Quotient®
From Birth and Beyond: Ingredients for a Lifetime
Evaluating the consumer shift towards Wellness and Nutrition awareness
- Identifying the health needs of consumers at every stage of life from pre-pregnancy to aging seniors
- Focusing product development and innovation to support healthier lifestyles at every life stage
- Identifying existing consumer products that embrace the concept of healthier lifestyles at every life stage
Dr. Shauntrece N. Hardrict
Scientific Marketing & Innovation – Human Nutrition – Nutrition & Health – North America
BASF Corporation
USA
Creating a Savory Experience Utilizing Cooking Method Flavors
- How cooking method flavors “Fill the Gap” between process and product.
- Using savory reaction flavors to address challenges of flavor enhancement and potentiation, and sodium reduction.
- Where there is smoke; there is flavor: Using smoke as a key flavor enhancer.
The Latino Influence on the Spirits Market and Flavor Trends
- Join world-renowned master mixologist Junior Merino and Emmanuel Laroche for an informative seminar and tasting spotlighting the emerging trend of Latino flavors. Far and away the fastest-growing demographic in America, the Latino segment is influencing flavors as Americans increasingly embrace traditional Latino liquors and ingredients. Junior and Emmanuel will share research on the Latino influence on spirit and flavor trends
Expanding Markets for Nutrient-Dense Superfoods.
A review of the macro drivers of superfoods and how social of media is shifting food awareness
Making it work: building a model for open innovation
Distilling the high potential strategy of open innovation into actionable results
- Moving past the ideas and concepts to project execution
- Overcoming Internal Obstacles to Open Innovation
- Applying a Focused Approach to Project Selection
Alternate to Bottled Hydration
Launching a differentiated beverage offering in a highly competitive environment
- How to create a differentiated concept leveraging your strengths and the weaknesses of competitors
- How to overcome internal issues with moving out of your comfort zone and trying to develop a completely new category
- How to drive global roll out and commercialization in a new environment
Food portioning, promotion and service considerations critical to reducing calorie content in product development.
- Addressing the common causes of obesity and how we are losing track of how much we consume. Understanding the consumer mindset for improved product development.
- Impacts of increased portion, plate and glass size .
- Reading between the lines: analyzing food descriptions
- Consideration of accessibility and convenience of food
- Visual cues for satiation
- Strategies in reducing consumption
Jim Painter PhD, RD
Professor & Chairperson; School of Family and Consumer Sciences
Eastern Illinois University
USA
supported by Sweet Green Fields, Lead Sponsor Stevia: Food Science and Technology
- Examining the sensory benefits of formulating with Stevia
- Formulation breakthroughs that now open the doors to novel applications and NPD
- Opportunities in lowering glycemic load
A Panel Discussion : Where does the truth lie and how do we effectively communicate it to our consumers?
- Challenges in communicating objective research to the public
- Why should industry care? - how does this affect the future of product development and marketing
- What is the role of innovation? Innovating in product development as well as in consumer education
- How can we maximize the role of trusted sources in consumer education?
Dr. Linda Van Horn
Professor, Department of Preventive Medicine; Associate Dean for Faculty Development in the Feinberg School of Medicine at Northwestern University, Chicago.
American Heart Association
USA
Program - Day TwoMay 11th 2012
Dr. Kantha Shelke
Ingredients Editor, Food Processing / Wellness Foods Magazines; Director, Illinois Global Partnerships
Principal, Corvus Blue LLC
USA
- A threat or an opportunity ? - challenges of competing in a world of private label
- Identifying opportunities for collaboration with branded products
- How does private label fit into the current landscape of US food and beverage- what can be borrowed ?
- It's all about compromise: higher margins for additional shelf-space. Regaining market share as a national brand by talking margins and profitability with retailers.
Packaging as an innovation driver
Examining game-changing packaging innovations and how they have revolutionized the industry
- Functionality of packaging - case-studies showcasing latest innovations in packaging
- Consumer trends: market driven packaging innovations. Developments in green, portable, flexible
Re-inventing the familiar
Stimulating innovation within existing product portfolios
- Analyzing the successes of staple brands
- Finding new avenues for growth with your existing products - leveraging off of brand reputation
- Capitalizing on brand nostalgia - reconnecting with consumers on the emotional level
- New occasions for product applications- individual portion packs, combination products
National Brand and Private Label Competition in the Supermarket
- Price competition happens within supermarkets as well as between them.
- What does the rise in private labels mean for national brands and food prices?
- How did supermarkets manage national brand and private label prices during the recession and afterward?
How to innovate and develop food for tomorrow thanks to ingredients from micro algae
A case study of innovation leading to the launch of Almagine(™) HL
- From vision to JV creation: our story
- Microalgae as a platform for new food ingredients
- Almagine(™) HL ability to formulate healthy processed foods without taste compromise
Myth or truth: Food companies can ensure Labeling Compliance
- For food companies, complying with label content requirements is critical to overall success. Infor10 PLM Process provides the capabilities food and beverage companies need to design and produce labels that consistently meet government regulations.
Streamlining Innovation Technology
Client Case-Study courtesy of Selerant.
- Capitalize on existing databases and system
- Building formulas from verified information: Prevent errors & duplication of work, Streamline and standardize issuing of formulas,
- Reduce skus & improve data management
- Ensuring regulatory compliance: Greater control on labeling, nutritional, allergen, etc
- Accelerating time to market: Automated processes, enhanced visibility & traceability
INTERACTIVE WORKING GROUP - CONCEPT THROUGH COMMERCIALIZATION
Get involved in this interactive session focused around pioneering idea and brand incubation. How do we establish a roadmap for idea execution that will maximize potential for product success?
- Defining the critical criteria for ‘investment-worthy innovations’.
- Outlining a checklist to determine a ‘keep or kill’ decision strategy.
- Engaging your partner- effectively brainstorming and benchmarking as a team to reach a win-win result. Aligning innovation with your core business.
Innovation by parable and partnership
Health Warrior’s innovation story
Fruit: From Familiar to Exotic
Formulating Affordable and Sustainable Products
- Consumers are motivated by eating healthier products with many including fruit; so where does product development begin?
- Discover how to formulate with fruit and still deliver an affordable product
- What is the next super fruit, and will it be sustainable?
- Learn which fruit trends are hot and how these are translated into products.
Innovation to Commercialization - Knocking Down the Roadblocks
- Moderated by Dr. Jim Painter.
- Best-in-Class strategies to overcome common challenges of commercialization and improve product launch success
- Importance of cross-departmental collaboration to develop a transferable product development roadmap for process efficiency and project accountability
Qualities and properties of raisins, raisin paste and raisin juice
Nutrition for Young and Old, Innophos and Kelatron's new range of Macro and Micro Nutrients
Chia application in Functional Food and Beverage
The Future of Stevia Pricing: What Drive Cost
Confectionery Customization:
How to leverage innovative formulation to meet today’s food trends and consumer demands
Cooking Techniques: The foundation for flavor in an ever-evolving culinary world
The Versatility of Almonds in Food Applications
Innovation Central™…Your Stage to Shine
Create a vision of how you would utilize Q Research Solutions’ Innovation Central™ facility to make the cover of Harvard Business Review Magazine.
Most innovative ideas win iPad or Kindle.
Best practices in proactive quality assurance for product development and operational change management
- Building a flexible, collaborative system for R&D and QA to manage product development and launch
- How a social mission drives business growth for consumer products
- Social missions that don’t drive business
- Do the KIND thing 2.0
Facebook
