Program

REGISTRATION AND REFRESHMENTS

CHAIR'S WELCOME ADDRESS

Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago

KEYNOTE

Measuring the Pace of Innovation and Translating it to a Global Scale

• Developing a strategy for international expansions by utilizing an optimized supply chain
• Fast tracking innovation by identifying cultural flavors and products to stand out from the competition
• Identifying consumer trends to improve the success rate of product innovation
• Strengthening brand identity through value added innovation

Dr. William Barrier
EVP, Global Product Development, Quality and Food Safety
American Dairy Queen Corporation

PLENARY

Understanding How the Food Safety Modernisation Act Impacts Food R&D

• An overview of FDA’s new enforcement power under FSMA
• Does your product development process need to be modified?
• Preparing for new supplier verification and inspection rules on imported and domestic goods
• How can traceability be enhanced to leverage the exchange between suppliers and manufacturers?

Melanie Neumann
Senior Director, Food and Import Safety
Leavitt Partners

PRODUCT DEVELOPMENT: INTERACTIVE WORKSHOP

Exploring New Ways to Use Cyclodextrins in Food Systems

• Overcoming the challenges of stabilizing oil-in-water emulsions
• Creating icings and frostings from liquid oils
• Illustrating the use of a dietary fiber as a new whipping agent
• Stabilizing ingredients to extend shelf life and mask undesirable flavors

Dr. Helmut Reuscher
Technical Director Nutrition
Wacker Chemical Corp.

R&D PRODUCT DEVELOPMENT: INTERACTIVE WORKSHOP

The Case of the Millennial Busy Energizing Moment

• Uncovering the “busy energizing” market for effective millennial food product development
• Tapping into the unconscious mind through co-creation to create new foods and beverages
• Going beyond liking to accelerate product development learning cycles

Dr. David Lundahl
CEO & Founder
InsightsNow, Inc.

NETWORKING AND REFRESHMENTS

Sponsored by Wacker Chemical Corp.

KEYNOTE

Supporting an Evidence-Based Approach to Nutritional Policy and Health Promotion 

• Identifying current changes in the USDA’s nutritional guidance and its impact on food marketing
• Examining predictive patterns in new product development surrounding whole grains and other food components
• Illustrating opportunities for the industry to work with policymakers and provide useful input in the process of setting dietary guidelines

Dr. Robert Post
Associate Executive Director, Center for Nutrition Policy and Promotion
United States Department of Agriculture

PANEL DISCUSSION

Solutions for Simplifying Labels

• How should the industry respond to conflicting demands of advocacy groups?
• How do you eliminate unnecessary fear and label distraction?
• Offering examples of collaboration between marketing and R&D teams to instill consumer trust and confidence
• The Good, the Bad, and the Ugly of simplifying information on labels

Dr. David Cockram
Senior Director, Global Regulatory Science and Innovation
Abbott Nutrition
Dr. Robert Post
Associate Executive Director, Center for Nutrition Policy and Promotion
United States Department of Agriculture
Karen Miller-Kovach
Chief Science Officer
Weight Watchers
Sarah Delea
Director, External Affairs - Health & Wellness
Mondelez International

CHAIR'S CLOSING REMARKS

Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago

REGISTRATION AND BREAKFAST

CHAIR'S WELCOME ADDRESS

Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago

KEYNOTE

Establishing Cutting Edge Science for Food & Beverage Innovation

• Advancing science-based innovation in consumer friendly products
• Overcoming technical challenges to engineering ingredients for prime metabolic processing
• Creating an “active” product profile for today’s consumers by balancing performance, nutrition, and convenience motifs

Dr. Gregory Yep
SVP, Long Term Research, R&D
PepsiCo

PLENARY

Capitalizing on Social Media Platforms to Drive Consumer Awareness

• Examining the history of changes in consumer behavior and mapping future trends
• Emphasizing the use of science-validated data to promote healthy products
• Communicating the science behind food nutrition to encourage consumer engagement and education

Jennifer Grossman
SVP
Dole Food

ONE-TO-ONE BUSINESS MEETINGS AND REFRESHMENTS

INNOVATION STRATEGY: INTERACTIVE WORKSHOP

Applying Open Innovation to New Product Development

• Exploring how Tate & Lyle established Open Innovation capabilities
• Overcoming the not-invented-in-house culture to promote the acceptance of external innovation
• Becoming the Open Innovation “Partner of Choice”

Mike Golembieski
SVP, Business Development
Tate & Lyle

R&D PRODUCT DEVELOPMENT: INTERACTIVE WORKSHOP

• The common causes of obesity are discussed and  the restaurant industry's role is highlighted
• It is postulated that the main cause is simply that we are losing track of how much we consume
• Studies show people are not aware of their volume of food consumption and techniques will be presented that will help consumers be aware of their eating patterns and provide ways to reduce intake

Dr. Jim Painter
Professor & Chairperson; School of Family and Consumer Sciences
Eastern Illinois University

CONSUMER INSIGHTS: INTERACTIVE WORKSHOP

Case Study: Using Emotions to Gain a Competitive Advantage

• Successfully positioning your product in the marketplace by mapping the competitive landscape
• Optimizing the physical features and emotional profile of a product offering
• How do you avoid the dilemma of product "gently weeping”?
• Analyzing the financial metrics and strategic options to improve your competitive edge

Mary Beth Lake
SVP
P&K Research

INNOVATION STRATEGY

Case Study: Inspiring Breakthrough Innovation

• Offering multiple examples of how R&D can develop never-seen-before solutions
• Devising an innovative product that attracts instant feedback and delivers superior value
• Using technical breakthroughs to fuel the speed of innovation and enhance competitive edge

Steve Chandler
Former VP, Product and Process Technology
Starbucks

R&D PRODUCT DEVELOPMENT

Cold Refreshment Packaging as a Marketing and Functional Tool

• Measuring shelf visibility and its impact on product perceptions prior to consumer use
• Establishing the business value of reducing packaging waste
• Improving the performance of conventional materials to aid product integrity for shipping and storage

Dr. Robert Fisher
Chief Technical Officer and VP, Global Technology & Innovation
Molson Coors

CONSUMER INSIGHTS

Quantifying Consumer Perceptions of Food Ingredients

• Identifying food ingredient concerns for consumers and the gaps in available information
• Exploring impressions and beliefs of using nanotechnology in food production and packaging
• Proactively employing consumer preferences for ingredient and additive sourcing

Lindsey Loving
Senior Director, Food Ingredient and Technology Communications
International Food Information Council

NETWORKING LUNCH

KEYNOTE

Hershey’s Story: A Road Trip into Emerging Markets

• Setting achievable business goals to meet high expectations and profitability
• Saving time and money by sharing technical and business expertise with manufacturing alliances
• Overcoming technical challenges in product development through partnering with local equipment and ingredient services

Dr. Jorge Bouzas
VP, Global Product Development
The Hershey Company

INNOVATION STRATEGY: INTERACTIVE WORKSHOP

Product Compliance By Design: Integrating Compliance and Sustainability into Innovation

• Understanding how to integrate compliance into new product development
• Increasing the speed of product launch by mitigating complications from beginning to end
• Creating a sustainable design process by unifying the platform between marketing, innovation, quality, and R&D 

Sunil Thomas
Chief Operating Officer
Selerant

CONSUMER INSIGHTS: INTERACTIVE WORKSHOP

Staying Ahead of 2013's Global Consumer Trends

• Exploring GfK Roper’s research discoveries from 24 countries around the world
• Understanding how mega forces in the global community, such as sustainability and demographic age, affect consumer trends
• Capitalizing on the evolution of consumer trends into product realities

Emmanuel Laroche
VP, Marketing & Consumer Insights
Symrise

ONE-TO-ONE BUSINESS MEETINGS AND REFRESHMENTS

PLENARY

Exploring the Impact of Global Trends on Food Development

• Exploring global evolutions in diet, flavor and nutrition factors
• Leveraging new technologies in product and packaging to help food security
• Managing resources between core items and local consumer products

Lynn Dornblaser
Director, Innovation & Insight
Mintel

CHAIR'S CLOSING REMARKS

Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago

COCKTAIL RECEPTION

 
Sponsored by Symrise

NETWORKING AND BREAKFAST

CHAIR'S OPENING REMARKS AND REVIEW OF DAY ONE

Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago

KEYNOTE

Creating the Ultimate Consumer Experience

• Developing a passionate culture of excellence by combining innovation and product quality
• Fuelling seasonal inspirations into new product development channels
• Innovating in consumer-loved platforms by creating new cross-categories

Wayne Puglia
Chief Technical Officer and SVP, Global Research and Quality
Godiva

PLENARY

Connecting Consumer Insight to a Global Strategy

• Optimizing the R&D strategy through a global approach to technology development
• Collaborating with marketing to translate consumer insight into R&D action
• Deploying your technology effectively and efficiently for future growth

Sean Westcott
Director and Head of Product Technology, Solon Center
Nestlé

INNOVATION STRATEGY

Dunkin’ Brands Case Study: The Chef Perspective on the Big N’ Toasted Sandwich

• Consciously channeling emotional appeal into new product development
• Operational challenges to developing a craveable premium sandwich during a recession 
• Doing the unexpected – overcoming marketing’s reluctance in accepting R&D’s product ideations

Stan Frankenthaler
Executive Chef and VP, Global Product Innovation
Dunkin' Brands

R&D PRODUCT DEVELOPMENT:

McDonald’s Case Study: Adding a Twist to McDonald’s Core Menu with the Fruit & Maple Oatmeal

• Designing for variety that fits the modern consumer’s preferences and needs
• Setting a new direction for brand perception while consistently delivering on taste and value
• Creating an innovative culture of change that transcends consumer and industry metrics

Deborah McDaniel
Senior Director, Product Innovation & Development
McDonald's

CONSUMER INSIGHT

Pinnacle Foods' Case Study: Taking a Unique Approach to Re-Invigorating Iconic Brands

• Communicating insights between R&D and marketing for the Farmer’s Garden by Vlasic line
• Developing ideas for consumer co-creation success
• Aligning R&D efforts with consumer perceptions of clean ingredients

Andy Reichgut
SVP, Marketing
Pinnacle Foods
Stephen Gunther
SVP, R&D
Pinnacle Foods

NETWORKING AND REFRESHMENTS

CONSUMER INSIGHTS

Panel Discussion: The Sugar Debate – Added Sugar Friend or Foe?

• Sugar can be beneficial when it is added to increase the consumption of nutrient dense foods, such as dressings on salads and chocolate in milk
• When sugar is added to encourage the consumption of these types of foods, then sugar is a friend
• Sugar can be a foe when it replaces nutrients in a food while people think they are consuming a health food, such as certain juices and dried fruit

Dr. Jim Painter
Professor & Chairperson; School of Family and Consumer Sciences
Eastern Illinois University
Marie Spano
Author and Co-Editor
NSCA's Guide to Sport and Exercise Nutrition
Monica Reinagel, MS, LD/N
Nutrition and Culinary Consultant
NutritionOverEasy.com

CONSUMER INSIGHTS: INTERACTIVE WORKSHOP

Unilever Case Study: Engage, Inspire, Act - Three Stepping Stones Towards Developing Impactful Products

• Navigating the challenges of change management to deliver on product innovation
• Designing positive disruptions to actively close knowledge gaps through a gamified community strategy 
• Translating ideas into creative methodology  through improved consumer dialogue

Daniel Blatt
Technical Insights Manager; Refreshment Category North America
Unilever
Dr. Niels Schillewaert
Co-Founder and Managing Partner
InSites Consulting

THEMED LUNCH

LED BY TATE & LYLE

New Ways to Use Tried-and-True Ingredients, Tried-and-True Ways to Use New Ingredients

THEMED LUNCH

LED BY CALIFORNIA RAISIN MARKETING BOARD

 
Choose Your Calories By the Company They Keep

PLENARY

Morningstar Foods Case Study: Increasing Success Rate of Product Innovation

• Developing an effective customer-centric innovation strategy
• Applying product design strategy beyond product taste
• Building new product inventory through current asset based innovation

Dr. Weizhi Chen
VP, R&D
Morningstar Foods

PANEL DISCUSSION

Optimizing Formulation Costs: Procurement, Development and Quality

• What savings can be gained by sourcing new alternative ingredients versus food substitutions?
• Minimizing profit loss by designing better storage space for improved transport
• How do you cut costs without compromising product quality and shelf life?

Dr. Matthew Roberts
DVP, Global Product Development
Abbott Nutrition
Dr. Robert Fisher
Chief Technical Officer and VP, Global Technology & Innovation
Molson Coors
Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago
Steve Chandler
Former VP, Product and Process Technology
Starbucks

CHAIR'S CONCLUDING REMARKS AND CLOSE OF SUMMIT

Dr. Sanford Wolgel
Consultant, Office of Technology and Intellectual Property
University of Chicago