4th Food Technology, Innovation & Safety
Forum 2010

May 11th-12th, 2010

Hyatt Regency O'Hare, Chicago

For all program inquiries, please contact:

Tom Quinn
Tel: 416 214 4995
Email: tom.quinn@wtgevents.com

day one | day two

Day OneMay 11th, 2010
08:00
Delegate Registration, Coffee and Refreshments
09:00
Chairperson's Welcome Address and Opening Remarks

Lou Nieto, Jr., Former President, Consumer Foods , ConAgra Foods Inc.
09:05
Keynote Address: Doorway to a New Decade
Outlining the opportunities, challenges and innovations that this decade could provide the food & beverage industry
  • How far we have come – retrospective touch-points of the 2000's , the technological, innovative and marketing highlights and their effect on today’s industry culture
  • Where we are – the state of the food and beverage industry, the successes and the challenges that need to be faced
  • Where we are heading – how prepared are we for success in the 2010’s? How can you optimize collaboration between people and process to achieve your organization’s vision? Which technologies will revolutionize our industry in the next ten years?

Mark T. Timbie, President - North American Consumer Foods, McCormick & Company Inc.
09:40
Food Technology & Innovation
The Cautious Optimism of Your 2010 Consumer
How successful companies are using hard data to market to a sophisticated and complex twenty-first century consumer
  • Outlining the changes and effects to our industry shaped by the economic turbulence of the past two years
  • Determining which impacts are temporary and which are more permanent in the marketplace – and what does this mean for your marketing plan, your process and operations?
  • Uncovering the positive learnings of a difficult economy – how has this influenced innovation and how are our R&D and marketing practices responding to new opportunities?

Todd Hale, SVP, Consumer & Shopper Insights, The Nielsen Company
 
Food Safety
A Collaborative Outlook on Food Safety for the New Decade
  • Assessing the most pertinent industry food safety challenges from the last decade, how we have tackled them and what we have learned
  • Determining how Government, Processors, Service-Providers and Consumers can approach increased food safety strategies in a proactive way

Susan Forsell, VP US Supply Chain, Quality Systems , McDonalds Corporation
 
10:10
One-to-One Business Meetings, Networking and Refreshments
11:45
Food Technology & Innovation
The sodium conundrum – what is the real impact of reduced-sodium innovation?
  • Assessing the impact on innovation and R&D of one of the most prevalent trends of the last years
  • Understanding what both the scientific and market-research data is telling us and how we should leverage this information in your R&D and Marketing plan
  • What are the best sodium alternatives, how successful are they and how are they being developed?

Dr. Chor-San Khoo , VP, Global Nutrition & Health, Campbell Soup Company
 
Food Safety
Food Defense Awareness for Front Line Operations
  • Approaching stringent food safety regulations and practices by educating your workforce – what are the best approaches?
  • Rationalizing your food safety protocols – what you need to act upon for Prevention, Response and Recovery
  • Uncovering the effectiveness of the ALERT Initiative: Follow, Inspect, Recognize, Secure and Tell – in-depth analysis of these procedures for your own implementation

Dr. Doug Powell, Associate Professor , Kansas State University & Scientific Director, International Food Safety Network - iFSN
 
12:15
Interactive Workshop
Led by: TINE-EPA DHA

  • Increasing consumer demands, coupled with the authorities’ focus on health, has made “health nutrition” a dedicated research area for TINE. Marine omega-3 oils is a key field within this segment.
  • Analyze mounting evidence that the very long chain omega-3 fatty acids EPA and DHA excert beneficiary effects in both prevention and management of cardio vascular diseases as well as in conditions related to inflammation.

Espen Thomassen, Sales Director Omega-3, TINE
 
Interactive Workshop
Led by Infor Food & Beverage Essentials

  • Reduce the cost and complexity of satisfying the most demanding customers and stringent compliance regulations-without compromising profitability
  • Discover solutions that integrate all aspects of the product lifecycle to ensure superior quality on thin margins, increase revenue by accelerating time to market, and facilitate collaboration with customers and suppliers.

Infor Executive TBA, , Infor
 
Interactive Workshop
Ensuring Good Quality by Managing the Cold Chain
Led by: Sensitech Inc.
  • Understand the correlation between your cold chain management practices and the quality you deliver.
  • Learn how to aggregate time and temperature data and use it to evaluate your process.
  • Review a customer case study to see how trends can be uncovered and corrected before they become problems.

Elizabeth Darragh, Director, Food Strategic Marketing, Sensitech Inc.
 
12:45
Hosted Networking Luncheon - Sponsored by Red Arrow Products Co.

Special Dessert Sponsor - Parker Products Inc

13:45
Opening Afternoon Keynote: Marketing for that Special One (In Three Thousand)
The marketing battle for the consumer in the digital age and the keys to product-positioning in an increasingly crowded aisle.
  • It is estimated that the average American is exposed to about 3,000 advertising images a day. What strategies are companies employing to get ahead and how can the latest analytics be used for competitive advantage?
  • Outlining the roadmap to innovative NPD, critical market expansion and marketing beyond the economic downturn
  • The ‘new’ realities - analyzing innovation trends in view of consumer expectations through IdeaMap®‘s Addressable Minds™
  • New thought-leadership in harnessing what the consumer really wants and converting this into a successful marketing strategy

Dr. Howard R. Moskowitz, CEO, i-Novation Inc; President & Founder, Moskowitz Jacobs Inc.
14:15
Food Technology & Innovation
The Rise and Rise of Fiber – assessing the emerging trends of increased fiber in new product innovations
  • Evaluating the developments of fiber enhancement in product ingredients
  • Understanding the applications of fiber in enhancing your NPD innovation – which foods and beverages exactly can be used in increased fiber consumption?
  • Optimizing the adoption of fiberful ingredients in your R&D practices

Dr. Elizabeth Pivonka, President & CEO, Produce For Better Health Foundation
 
Food Technology & Innovation
Brand New Decade – how we can make sense of consumer behavior indicators to convert brand loyalty to bottom line results in the 2010’s
  • Determining the challenges to brand loyalty in the new decade – how can my message resonate today?
  • Understanding consumer behavior – how your brand can attain stickability in an age of attention competition
  • Maximizing the value of brand loyalty and identifying the most successful consumer touchpoints in our digital age

Svetlana Uduslivaia, Senior Research Analyst, Euromonitor International
 
Food Safety
The Food Firewall – selecting effective food allergen detection solutions
  • Exploring the most effective allergen solutions on the market today – which are suitable for your operations?
  • Analyzing the “Big Eight” – tree nuts, peanuts, eggs, milk, soy, fish, shellfish and wheat – and successful approaches to detection
  • Uncovering proven immunological screening methods including strip tests, ELISAs, biosensors and microsphere-based flow cytometric systems

Dr. Dan Skrypec, Kraft Foods Fellow and Manager, Global Toxicology, Kraft Foods
 
14:45
Interactive Workshop
Automatic Supplier Compliance for Higher Profits

Led by: TraceGains
  • Achieve 100% visibility on all incoming receipts, without requiring additional staff, to minimize ingredient variability and automatically reject non-compliant shipments.
  • Lower your Cost of Goods Manufactured (COGM) by 1-4%, while also significantly reducing your Cost of Poor Quality (CPQ).
  • Leverage customer and consumer feedback to learn how individual suppliers and ingredients affect your bottom line.
  • Establish actionable benchmarks that let your suppliers know how they compare to your other suppliers in regards to yield, quality, and customer experience.

Gary Nowacki, CEO, TraceGains Inc.
 
Interactive Workshop
Developing standards in product certification, education, and risk-management
Led by: NSF International
  • Retailers and manufacturers are seeking a higher food safety standard from their audit firms and many of the world's largest food companies have chosen to mandate supplier compliance with one of the Global Food Safety Standards.
  • Companies may select from training and education, audit, certificate, product approval, and registration services as needed.
  • • NSF is the only certification body in North America to obtain both British Retail Consortium (BRC) and Safe Quality Food (SQF) accreditation from the American National Standards Institute (ANSI) with certification decisions made in the U.S.

Robert Prevendar MPH, Director, Global Food Safety Certification Systems , NSF International
 
Interactive Workshop
Manage Contamination Not Recalls!
Led by: Hollison Technologies LLC
  • Continuous sampling for biological, chemical, and radiological testing without grab samples – 100% sampling
  • Detection at the speed of business provides contamination test results within minutes not days – data before your product ships
  • Secure web-based Contamination Information Management System - CIMS™ for collecting contamination test data – visibility across the entire food chain

Anthony Bashall, EVP, Hollison Technologies LLC
 
15:15
One-to-One Business Meetings, Networking and Refreshments
17:20
Fostering market driven innovation culture
Emerging consumer trends and unpredictable consumer behavior are making the life a food company even more challenging. Consequently, consumers and food companies are increasingly looking into the wellness market for better quality of life and new business opportunities for growth.
  • Find out how to effectively leverage consumer wishes and market trends data throughout the processes in your company, by analyzing information in the right time in the right place
  • Discover proven work processes and information technology to track traceability to materials, comply with regulatory requirements and feed the pipeline with new ideas
  • Developing solutions to design, develop and test new products quickly, determine product and manufacturing processes and costs and move products that have a high probability of success into volume production

PLM expert TBC, , Technia Inc.
 
Good practices in sustainability - what does it actually mean?
Analysing where you can improve your corporate responsibility and environmental stewardship within your business model
  • Evaluating what sustainability actually means to your business processes, practices and NPD roadmap
  • Understanding local and global approaches to sustainability that can benefit your operations and enhance your brand equity
  • Uncovering ways in which sustainability and environmental stewardship can actually reduce your operating costs and increase your profitability, by being a good corporate citizen.

Paul Comey, VP, Environmental Affairs, Green Mountain Coffee Roasters
 
17:50
Customer insights through human sensors that will unlock your NPD growth potential
From the research team that brought you "The Hormonal Fingerprint and Taste Perception"
  • Uncovering a link between hormones and an individual’s taste preferences: Why do some people drink black coffee and others stick to tea?
  • New neuroendocrinological research conducted on 1,000 subjects in over 25 countries proves that consumers are rational: They just have a different hormonal perception of the same stimulus! Their preferences, behavior, and decisions are strongly influenced by the hundreds of millions sensors monitoring their body and brain.
  • By evaluating the Hormonal Quotient TM of their target consumers, firms can predict consumers' taste and behavior, design the right sensory mix (taste, shape, color, sound, texture), and increase their innovation hit rate
  • This fascinating breakthrough offers endless opportunities in the field of new product development and commercialization

Prof. Diana Derval, President, Research Director and Author, DervalResearch Amsterdam, The Netherlands
18:20
Networking Drinks Reception
Reward yourself after a valuable day of learning and meetings with complimentary drinks, refreshments and networking in an exclusive environment!

day one | day two

Day TwoMay 12th, 2010
08:00
Registration, Coffee and Refreshments
08:30
Chairperson's Opening Remarks

Lou Nieto, Jr., Former President, Consumer Foods , ConAgra Foods Inc.
08:35
How we did it - building a healthful-focused company with great product development and R&D innovation
How are food and beverage companies reacting to consumer-driven health and wellness product innovation demands?
  • Identifying vitamin and mineral enrichment innovation and the lessons learned in R&D applications
  • Building and developing methodologies to optimize fortification trends; examining the rise of vegetable-based protein and protein alternatives
  • Achieving new product development that is aligned with consumer health trends to enhance value creation in your brand
  • Achieving the sacred balance between healthy, nutritious products and great taste to galvanise consumer loyalty

Yves Potvin, Founder, President & CEO, Garden Protein International / The Hain Celestial Group
09:05
Keynote Address: The Food Safety Working Group – Working to Upgrade the U.S. Food Safety System
Improving Organization of Federal Food Safety Responsibilities; working together for a more effective national system
  • Assessing the progress of the Food Safety Modernization Act 2009
  • Monitoring the Reportable Food Registry electronic portal that permits rapid traceability and helps protect the consumer and industry
  • Preventing Contamination – reducing salmonella risk in your egg and poultry processing operations; Reducing the Threat of E. coli O157:H7 – reducing risk in your beef and vegetable processing operations
  • Outlining the three core principles of the Obama Administration’s new FSWG: prioritizing prevention; strengthening surveillance and enforcement; improving response and recovery

Jerold R. Mande M.P.H., Deputy Under Secretary for Food Safety & Head, Food Safety and Inspection Service (FSIS), United States Department of Agriculture
09:40
Food Technology & Innovation
I Feel Good! - analyzing the rise and rise of healthful AND tasty snack products being developed for the American consumer
  • Evaluating the incredible surge in reduced-fat and healthful foods and beverages and the data this trend is yielding
  • Determining the sustainability of healthful trends; have the fads turned in to distinct trends? How do we develop great products and market them?
  • Optimizing the growing hunger and thirst for health and wellness products and the new emerging markets
  • Building a sustainable R&D, innovation and marketing plan that resonates success with the twenty-first century consumer

Aryeh Hecht, President & Founder, Vitalicious Inc.
 
Food Safety
Fear of the unknown: The challenge of addressing a growing analytical burden in an un-harmonized global environment
  • Global trading in an un-harmonized world
  • Fit-for-purpose as a definition of analytical efficacy
  • Always expect the unexpected – What you don’t know CAN harm you!

Dr. Paul B. Young, Sr. Director, Chemical Analysis Operations, Waters Corporation
 
10:10
Food Technology & Innovation
The $147 Billion-a-year question – addressing the challenge of obesity in America
  • Outlining the obesity problem in the United States and the steps being taken so far by the food industry
  • Analyzing viable options and opportunities to be part of the solution while enhancing your bottom-line
  • Developing strategies in the R&D and ingredients phases of NPD – what works, what doesn’t and balancing taste with healthful development

Dr. Mel Jackson, VP, Science, Sweet Green Fields
 
Food Safety
GFSI Early Adopters - Maintaining Forward Momentum Through Continuous Improvement
  • Integrating GFSI benchmarked standards into food safety and quality systems to provide the framework for continuous improvement efforts
  • Realizing the ability to prompt improved food safety effectiveness and efficiency with GFSI compliant programs
  • Reviewing industry lessons learned as a tool in verification of food safety and quality management systems

Holly Mockus, Director, Food Safety, Sara Lee Corporation
 
10:40
Morning Networking Break and Refreshments
11:30
Food Technology & Innovation
Capturing nutrition - technological developments in locking in nutrients for frozen produce
Examining the gains that the American frozen food industry has made over the decades particularly within the consumer and foodservice sectors
  • Uncovering practices and technologies that have led to: Trans fat reduction/elimination; Saturated fat reduction; Whole grains/fiber inclusion; Sugar reduction; Portion control; Sodium reduction
  • Analyzing the renewed emphasis on upscale and healthier entrees catering to the needs of time-crunched families. While convenience continues to be the key driver in the frozen food category, consumers want more.
  • Freezing: an underutilized food safety technology? Freezing can be lethal for certain food-borne pathogens. It also seems clear that there are researchable areas that might lead to increased use of freezing as a barrier to food-borne pathogens.

Kraig R. Naasz , President & CEO, American Frozen Food Institute
 
Food Technology & Innovation
The growth in formulation and application of healthful oils
Taking a closer look at flax and fish oil applications
  • Outlining today’s healthful oils market, who are the key players and what are the projections for growth?
  • Assessing success of applications, which foods have benefited from healthful innovation? Flax v fish oils, which to choose and when?
  • Uncovering new learnings on long-chain omega-3 fatty acids (EPA, DHA), omega-9 and developments in technological application of fats and oils in NPD

Kelley Fitzpatrick, Director of Health & Nutrition, Flax Council of Canada

Oil Encapsulation Expert TBC, , GAT Food Essentials GmbH
 
Food Safety
Up Close and Personal - analyzing inspection protocols affecting your food operations
  • Outlining the role of inspections and inspectors under current legislation; what amendments could help the training process?
  • Defining an effective protocol between the FDA and food processors - where are we failing and what are we doing right?
  • Uncovering the SQF 1000 and SQF 2000 codes in accordance with the HACCP method and how these can help to protect your supply chain and manufacturing process
  • Assessing lessons learned through inspection case studies and how these can enlighten your internal safety and inspection processes

Gary M. Smith, Technical Director, SQF Institute (a division of the Food Marketing Institute)
 
12:00
Food Technology & Innovation
Uncovering special oils for healthy solutions
Discovering a world of tropical oils, trait enhancement, interesterification, fractionation, hydrogenation, emulsifiers, fat replacers and more in the latest cutting-edge oil innovation
  • As consumers carefully examine food labels and make an effort to eat “healthier,” the pressure is on food designers and manufacturers to create products with an appealing nutrition facts label
  • Uncovering the issues of Trans Fats, Saturated Fats, Heart Disease and Obesity in the U.S. where healthful oils can offer solutions
  • Partially Hydrogenated vs. Fully Hydrogenated Oils: What’s the difference between partially hydrogenated oil and fully hydrogenated oil? Is one really “healthier” than the other? The answer is yes.

Dr. Willie Loh, AVP, Marketing - Healthy Oils, Cargill Inc.
 
Interactive Workshop
Introduction to Savory Flavors: An interactive workshop led by Red Arrow geared toward education & information related to the flavor industry, including:

Led by: Red Arrow Products Co
  • A brief history of the flavor industry and Market overview
  • How savory flavors are manufactured and the benefits of savory “cooking-method” flavors
  • The growth areas of application and "What’s Next…" in the industry

Rob Kerfin, Executive Sales Manager, Red Arrow Products
 
Interactive Workshop
GFSI Compliance and Automated Quality Management Systems—What does it mean to your organization?

Led by: EtQ Inc.
  • Evolution of Quality Systems: Paper, spreadsheets, MS office, automation
  • Integration of systems: Siloed approach versus non-siloed
  • Integration of processes: Document Control, CAPA, Risk, Supply Chain, HACCP
  • Employee-centric integration: Incorporating the employee into your processes

Dennis Quonce, Professional Services Manager, EtQ Inc
 
12:30
Themed Networking Luncheon
Join an informal topical discussion host over a networking lunch
12:30
Themed Luncheon
Hosted by: TraceTracker USA Inc.
 
Themed Luncheon
Hosted by: Sunprime Extracts Ltd.
 
Themed Luncheon
Hosted by: HB Specialty Foods, Inc.
 
Themed Luncheon
Hosted by: Cert ID - BRC
 
12:30
Themed Luncheon
Hosted by: Innophos, Inc
 
Themed Luncheon
Hosted by: Symrise Inc.
 
Themed Luncheon
Hosted by: Red Arrow Products Company LLC
Savory Flavor Trends: Emphasis on Savory Cooking Method flavor trends including a culinary perspective
 
Themed Luncheon
Hosted by: Delta Technology & Software LLC
 
13:30
An integrated approach to new food product development
Building bridges between R&D, Innovation and NPD by leveraging the strengths of each phase
  • Learning from experience - the strategic processes we could be doing better and case studies of succesful integrated NPD execution
  • Transforming consumer insights into market-leading new products by learning how to interact with new data
  • Uncovering opportunities in NPD and product innovation through smarter R&D

Dr. Phillip S. Perkins, SVP, R&D and Innovation, Bush Brothers & Company
14:00
Food Technology & Innovation
The sugar crisis and the sugar solution: the rising power of stevia as a viable sweetening alternative
  • 2009 saw a major supply shortage in sugar caused by U.S. import restrictions, drought which caused sharp production falls in major markets such as India and Brazil and the growth in ethanol production
  • In December 2008 the FDA declared a no-objection status for stevia use in foods and beverages – how has uptake responded in the market since then?
  • Analyzing growing stevia applications and how the major companies that are now using these are bringing them to market e.g. Coca-Cola, PepsiCo and Cargill

Dr. Greg Horn, Sr. Director, Technology & Innovation, WILD Flavors Inc
 
Food Safety
The Parable of the Peanut
What have we learned since the Great Peanut Recall of 2009?
  • Outlining the size and extent of last year's peanut recall related to salmonella contamination at a Peanut Corporation of America facility and how this affected the consumer and the food manufacturing industry as a whole
  • Analyzing how the industry reacted, what steps were put in place to contain the consequences and what is now being implemented as a result of this huge recall event
  • Uncovering how the industry can prevent a repeat of this as a whole and what you can do at ground-level in your operations to protect your company from rogue suppliers and contamination
 
14:30
Food Technology, Innovation & Safety
Food safety and traceability: keeping consumers healthy and happy
  • Food safety, compliance, product recalls, and brand reputation have forced many organizations in the food and beverage industry to question their ability to provide enterprise-wide traceability.
  • These manufacturers are re-examining the success of their traceability initiatives; with a focus on creating product and process traceability across the: innovate, source, make, and deliver business processes.
  • The focus of this new research will be in helping organizations understand how the Best-in-Class are reducing the impact of food safety incidents; ultimately decreasing the number of product recalls and improving the customer experience.

Matthew Littlefield, Senior Research Analyst, Aberdeen Group
 
Food Safety
Maintaining your Product Safety Devices into the Next Decade
  • Outlining how devices such as magnets, sifters, strainers and foreign-matter detectors have increased food safety and what innovations we can expect in the future
  • Understanding the PSD marketplace - which devices and practices have made significant improvements to the industry and what data is available on these?
  • Calibrating, validating and verifying foreign-matter detectors (FMDs) to ensure safe production facilities

Michael W Taylor , Operations Director, Fosters Bakery Ltd & Chairman, CenFRA - Europe’s First Centre for Food Robotics and Automation
 
15:00
Brave New Decade - A Panel Discussion
Pooling our food safety knowledge to protect the consumer, our operations and our brand integrity
  • What do experts believe will be the key concerns for food safety professionals in the 2010's?
  • How can we harness new technology to improve and optimize our food safety protocols in an age of transparency?
  • Which training programs and methodologies are best suited to various processing divisions?
  • Final thoughts - what can we all take-away to our own teams, management and operations to improve the experience of the North American consumer?

Dr. Paul B. Young, Sr. Director, Chemical Analysis Operations, Waters Corporation
John Kukoly, Senior Technical Marketing Consultant, BRC Global Standards
DuPont Executive TBA, , DuPont Qualicon
15:30
Chairperson’s Closing Remarks

Lou Nieto, Jr., Former President, Consumer Foods , ConAgra Foods Inc.

day one | day two

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