Program




7:30 AM - 8:40 AM

Registration & Refreshments

8:40 AM - 8:50 AM

Chair’s Opening Remarks

Dan Howell, Director of Product Development, La Terra Fina USA

Introductory remarks by the Chair in the plenary room

8:50 AM - 9:25 AM - Keynote

Innovation & Technology

Just Egg: The Journey of a Sustainable, Plant-Based Revolution

Chris Jones, VP of Product Development, JUST, Inc.

 

  • Full session abstract TBC

9:25 AM - 10:00 AM - Keynote

Consumer Insights & Marketing

Consumer-Driven Innovation: How to Engage with Consumers to Gain Insights which lead to a Compelling, Insight-Driven Bundle

Brigette Wolf, Senior Director, Global Platform Innovation - Biscuits, Gum & Candy, Mondelēz International

 

  • Full session abstract TBC

10:00 AM - 10:25 AM - Innovation Showcase

Innovation & Technology

The Future Ingredients Showcase

 

  • The Future Ingredients Showcase is designed to highlight new ingredients and solutions that will help the food and beverage industry identify the latest
    innovations and new technologies
  • Entrants will have five minutes to introduce their offering or solution to the entire delegate audience and convince them they deserve to be the winner of the
    “Food Innovation Showcase Award 2019”
  • The winner will be selected by an audience vote and announced at the evening drinks reception

10:25 AM - 11:25 AM

iSolve Meetings & Networking Refreshments

11:25 AM - 12:00 PM - Case Studies

Innovation & Technology

Technology at the Forefront of Culinary Innovation

Clifton Lyles, VP of Culinary Excellence, Revolution Foods

 

  • Full session abstract TBC

R&D & Formulation

The Modern Marriage: Agility - meet Scale, Scale - meet Agility

Tammy Butterworth, Global R&D Manager, PepsiCo




As part of PepsiCo’s Performance with Purpose vision, we are committed to open innovation and collaborating with the change-makers of the future to help lead the transformation of the food and beverage industry. This is why for years PepsiCo has fostered relationships with startup brands, including through programs like the Nutrition Greenhouse and The PepsiCo HIVE, and through partnerships with The Hatchery Chicago and Mass Challenge.

These initiatives tie back to three critical ideas: embracing the entrepreneurial mindset, seeding future growth, and mutual mentorship, with a commitment to diversity underpinning our efforts. We believe the future of food is built on collaboration, and in this talk I will discuss how marrying the innovation and agility of small companies with the scale and know-how of big companies can help ensure more consumers get access to more of the trusted, delicious and nutritious food and beverages they are looking for.

12:05 PM - 12:40 PM - Solution Spotlights

Innovation & Technology

Accelerate Products to Market in a Safer and More Compliant Way

 

  • PLM as an vital end to end platform for new product development in food manufacturing companies
  • New PLM technologies being utilized to facilitate speed to market
  • Potential areas of high return and performance using the latest in PLM technologies

R&D & Formulation

How could Scientifically Enhancing the Shelf-Life of your Product Save you Time, Cost and Strengthen your Brand Positioning?

 

  • How can scientifically enhancing the properties of your product reveal secrets into growing your shelf-life capacity?
  • Case study: how has this been achieved naturally without artificial preservatives?

12:40 PM - 1:40 PM

Networking Lunch

1:40 PM - 2:15 PM - Case Studies

Innovation & Technology

E-Commerce within the Food Industry

Gaurav Raut, Director of Packaging & Innovation , Blue Apron

 

  • Full session abstract TBC

R&D & Formulation

Product Evolution: Good to Great

Joel Warady, General Manager, Chief Sales & Marketing Officer, Enjoy Life Foods

 

  • Full session abstract TBC

2:20 PM - 2:55 PM - Solution Spotlights

Innovation & Technology

Session Title TBC (TraceGains)



  • Full session abstract TBC

R&D & Formulation

What are the Benefits of a Clean Label?

 

  • How can you respond to the consumer surge towards more natural ingredients?
  • Are fewer ingredients always better for the consumer?
  • What can you do to ensure a Non-GMO product which still meets your product standards and health claims?

2:55 PM - 3:55 PM

iSolve Meetings & Networking Refreshments

3:55 PM - 4:30 PM - Case Studies

Consumer Insights & Marketing

Winning in the Age of Participation Marketing

Anna Bell, Senior Marketing Director, E&J Gallo Winery

 

In the last century, the art of marketing was an equation that primarily solved for Reach and Frequency. However, in the modern marketing world, the power of the consumer has shifted dramatically. She now has full control over what she sees, when she sees it and whether she engages with it, or not!  This new reality has required a full rethink of the consumer marketing function. I’ll cover the implications for branded companies and how we can not only get on the consumers’ lists and feeds, but stay there and have her participate in your brand’s growth.

Innovation & Technology

"Inno Challenge": The First Competition in the Canadian Agri-Food Sector to Promote Open Innovation in the Dairy Industry

Caroline Miron, Director of Innovation, Architecture & Strategy, Agropur

 

  • Full session abstract TBC

4:35 PM - 5:10 PM - Solution Spotlights

Innovation & Technology

Session Title TBC (SpecPage)

 

  • Full session abstract TBC

R&D & Formulation

A Natural Future: The Changing Landscape of Stevia

 

  • Why is stevia more than just a fad?
  • How can you effectively implement stevia and optimise the potential of a natural alternative to processed sugar?
  • What will the fields of South America unearth next?

5:15 PM - 6:00 PM - Panel Discussion

Consumer Insights & Marketing

How to Translate Consumer Insights into a Successful Product Launch?

Shane Durkee, Chief Innovation Officer, Swanson Health



  • Has social media become the new focus group?
  • Defining the real preferences, demands and concerns of the contemporary consumer
  • How can you define the needs and drivers for the consumer from social media?
  • What is the best approach in aligning your product to the interests of the consumer?

6:05 PM - 7:05 PM

Evening Drinks Reception

8:00 AM - 8:45 AM

Registration & Refreshments

8:45 AM - 8:50 AM

8:50 AM - 9:25 AM - Keynote

Innovation & Technology

Perfect Day: A New Supply Chain for Protein

Perumal Gandhi, Co-Founder, Perfect Day

 

The global demand for nutritious animal protein such as dairy protein is expected to increase by more than 60% within the next thirty years. Extensive use of land, energy, and water as well as resulting greenhouse gas emissions related to animal farming are already taking a significant toll on the planet. At the same time more and more consumers are looking for alternative products to replace animal-based proteins within their diet.

Perfect Day is a food company headquartered in Berkeley, CA. With currently around 35 full-time employees, the company’s goal is to deliver sustainable and animal-free dairy products without compromise in taste, nutritional value, and quality. We currently focus on the manufacturing of dairy proteins, caseins and whey proteins, that are identical to what the cow provides.

Our approach is based on microbial fermentation processes, which are both scalable and safe. Our products are turned into yogurts, cheeses, ice creams, and more by chefs in a manner that is not different from standard manufacturing methods.

9:25 AM - 10:00 AM - Case Studies

R&D & Formulation

What are the Major Opportunities in Nutrition Refinement when it comes to your Product Proposition?

 

  • Comprehending the consumer: clarifying what the non-scientist is looking for in nutrition
  • Why is pinpointing the correct ingredients and additives to increase your product’s nutrient content a recipe for success?
  • Exploring conventional and non-conventional techniques and technologies to preserve nutrition

Consumer Insights & Marketing

Why is it Important to know Where your Food Comes From?

Joe Heitzeberg, Co-Founder and CEO, Crowd Cow



  • Crowd Cow brings high-quality craft meats from independent farms directly to your doorstep, empowering consumers to discover better-tasting, dry-aged meat that’s not available in stores, and to know exactly where their food comes from
  • The Crowd Cow team has envisioned a marketplace of hundreds of producers, complete with transparency and a direct connection between consumer and farmer, starting with the meat industry. The sharing economy’s latest big idea allows consumers to buy portions of an actual cow online with strangers by claiming their favorite cuts, tipping the cow and becoming a “steak holder.” The marketplace assures every part of the cow is consumed - no parts wasted in this transparent model
  • In this session, Crowd Cow’s co-founder will discuss how transparency should be a universal right and share consumer insights that reveal how consumers are demanding to understand where their food comes from, right down to the name of the farmer that produced it

10:05 AM - 10:40 AM - Solution Spotlights

R&D & Formulation

Fortifying your Products with Plant Proteins

 

  • Going beyond nutrition: utilizing protein to optimize product quality and shelf life
  • Comparing protein benefit, functionality, and price
  • Progressing through the protein lifecycle: Identifying when the timing is right

Innovation & Technology

Pioneering Packaging: The Smart Materials of the Future

 

  • Considering the functional potentials of active packaging
  • Interacting with your consumers through intelligent and responsive material technologies
  • Adapting emerging technologies and principles into your current packaging

10:40 AM - 11:40 AM

iSolve Meetings & Networking Refreshments

11:40 AM - 12:15 PM - Case Studies

Consumer Insights & Marketing

Finding your North Star: How Brand Integrity and Values Influence Innovation and Ensure Consumer Relevancy

Behroze Mistry, VP Innovation and R&D (Boulder Brands), Conagra

  • Full session abstract TBC

Innovation & Technology

Culinary Gold Standard Plus (+)

Chris Kline, Senior Executive Chef, Tyson

 

The process of taking an idea from restaurants into the innovation and development processes and back out again, via a culinary lens of a Chef/Scientist/Consumer.
-Trends: where, when and how they start
-The Culinarians
-Manufacturers and the process

12:20 PM - 12:55 PM - Case Studies

Consumer Insights & Marketing

Innovation & Technology

Incubators, Accelerators and Innovation Centers…the Next Generation

Jeff Manning, Founder, Got Manning?

 

  • CPG companies have struggled to bring highly innovative brands to market
  • New, share stealing brands have sprung from some unexpected places
  • Incubators, accelerators and innovation centers have helped fuel start-ups brands
  • Based dozens of in-depth interviews, “The Next Generation” explores what innovation resources are available today and, more importantly, how they may evolve
  • The implications for food brands, from newly conceived to highly mature, are enormous

12:55 PM - 1:55 PM

Networking Lunch

1:55 PM - 2:30 PM - Case Studies

Innovation & Technology

Transform or Stand to be Disrupted

Andria Long, VP Innovation & Consumer Insights, Johnsonville Sausage

 

Successful transformation is absolutely critical for businesses to survive now and anywhere in the near future. The pace of change is so fast and staying flexible enough to quickly evolve with future innovation is essential.

Andria is a transformational innovator who has successfully driven strategic growth at 5 companies in the intensely competitive CPG space. She has continued to synthesize her learnings and best practices and developed her own proven approach that quickly identifies opportunities by understanding insights in the rapidly changing consumer, competitive, and industry landscape.

The key areas of discussion will focus on what Andria has learned in building two Chicagoland-based innovation centers: focus on the consumer, how the people and culture of your organization play a factor in transformation and a compelling case for change.

R&D & Formulation

Lessons in taking Ethnic Foods Mainstream

Anshu Dua, Co-Founder and CEO, The Chaat Company

 

  • Full session abstract TBC

2:35 PM - 3:10 PM - Case Studies

Innovation & Technology

A Disciplined Approach to High-Risk Innovation

Reggie Moore, Senior Vice President, Sales, Marketing & Innovation, Land O’Frost

 

Reggie will discuss the evolution of Gone Rogue® High Protein Chips, from a manufacturing “idea” to a commercial launch rooted in disciplined loyalty to the consumer insights driving the innovation.

  • Share the challenges of new-to-world innovation and how they were overcome
  • Discuss how insights into the consumer through each stage of the process influenced the development of the brand
  • Share the non-traditional approach to reaching the millennial, protein-craving consumer with the Gone Rogue proposition

Consumer Insights & Marketing

Innovation by Re-Thinking Restaurants

Emily Splett, Director of Menu Development, Farmer's Fridge



  • The way modern society grows, prepares, orders and delivers healthy food is changing an industry
  • The way we think about the modern restaurant, and how we get delicious food when we want it, is also changing
  • Convenience, customization and quality ingredients from trusted sources are as paramount to the consumer as it is to the restaurant and its suppliers
  • Kiosk ordering through touch-screens may be gaining momentum in fast casual restaurants, but technology and algorithms that learn consumer buying habits, reduce food waste and aide with improving the overall food experience through consumer feedback is driving sales today
  • The modern restaurant concept is an evolving and innovative space: food, technology and data can converge to offer a modern society better access to delicious, nutritious food

3:15 PM - 3:50 PM - Case Studies

Consumer Insights & Marketing

Leveraging Innovation to Elevate Limited Time Offers

Molly Hug, Senior Manager, Consumer Insights, Red Lobster

 

Red Lobster leverages current food trends to develop innovative products to integrate into existing limited time promotions to keep them relevant and fresh for the consumer and further drive urgency into the restaurant.

Innovation & Technology

Intersections of Innovation

Natalie Shmulik, CEO, The Hatchery Chicago

 

As emerging brands continue to spark interest and gain market share, many companies are exploring new ways to innovate. Gain a unique perspective on industry trends by discovering a new approach to innovation through unique collaborations and new integrations.

3:55 PM - 4:30 PM - Case Studies

Innovation & Technology

Session Title TBC (CKE Restaurants)

Owen Klein, VP, Global Culinary Innovation, CKE Restaurants, Inc.

 

  • Full session abstract TBC

Consumer Insights & Marketing

Treat Yourself! The Role of Indulgence in an Increasingly Healthy World

Rebecca Etter, Senior Manager Product Innovation, Bimbo Bakeries USA



Despite the growth of health & wellness, consumers are still buying indulgent foods. Here we will discuss the current landscape and psychological drivers as to why indulgence is here to stay.

4:30 PM - 5:05 PM - Keynote

Innovation & Technology

The Day Food Innovation became Meaningful…Again

Chris Cornyn, Chief Innovation Officer, SpoonfulOne

 

  • Learn how to adopt a new way of thinking and become part of the new food maverick class
  • Discover how to use design, data, I.P. and truth to drive towards real food innovation
  • Find out how to let go of the old innovation tool box and use a new set of levers to create hit products consumers both need and crave
  • Weigh the benefits of leaving the food innovation business and joining new category creation business as your next job