Northeast IFT Food Industry Expo
May 17, 2017 • DCU Center • Worcester, MA
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Show Produced by
Events With Attitude

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Seminar Schedule


11:00 - 11:30 11:30 - 12:15 12:15 - 1:00
Room D

Late Morning Snack!
Lobby, Third Level

sponsored by
PRESSURE TECHNIQUES

Alternatives to Flavors for "Clean" Labels
Creative Ways to Develop Flavor in Product Development
Room E Best Practices for Sourcing Ingredients in Developing Markets

“Creative Ways to Develop Flavor in Product Development”

Gina Parisi, Director, R&D/Quality Assurance
Custom Seasonings

Flavor is an essential part of any eating experience.  It can be subtle or robust - and whichever way it is delivered, flavor can make for something unforgettable.  During this presentation, we will touch upon different ways to incorporate flavor by using certain preparation procedures, adding seasonings and spice blends, and by means of cooking methods.  We will discuss how these techniques can add distinct dimension to a product and how balancing these practices can deliver optimum flavor.  

Gina Parisi is the Director of R&D and Quality Assurance for Custom Seasonings Inc.  Prior to becoming director, Gina managed the CPG R&D department for High Liner Foods and was also previously a member of the R&D team at Gorton’s Seafood.  She is an alumnus of Johnson and Wales University, graduating with her bachelor’s degree in 2003.

 

"Best Practices for Sourcing Ingredients in Developing Markets"

Roger T. Lawrence , Corporate Vice President
 
Global Quality & Regulatory
McCormick & Company, Inc
.

McCormick & Company has been in the business of sourcing ingredients globally since our founding in 1889.  As such, we have unique experience and know-how in sourcing pure, wholesome and safe materials from so many countries around the world.  McCormick has a long history of sourcing from China, India, Indonesia and other developing markets that are characteristically more challenged for Good Agricultural Practices, Good Manufacturing Practices and adulteration-free products.

The subject discussion will be a high-level review of the preventive, chain of custody framework that has evolved over time, focusing on our core spice and herb business.

Roger Lawrence is responsible for Quality Assurance, Food Safety and Regulatory Systems and Programs throughout McCormick's worldwide operations and supply chain.
Prior to his current assignment, Mr. Lawrence has held positions as, Director of Product Development and Quality Assurance – Europe, Director of Product Development and Quality Assurance for the International Group, Vice President of Technical Services for the US Consumer Products Division, and Vice President, Operations and Technology for the Asia-Pacific Zone.
Before McCormick, Mr. Lawrence was employed with Quaker Oats Company in quality managerial positions at both plant and corporate headquarters.
Mr. Lawrence is a member of the Institute of Food Technology (IFT) Board of Directors. He is on the Board of Directors of the International Food Information Council (IFIC) and is the past Chairman. Mr. Lawrence serves on the Scientific and Regulatory Affairs Council (SRAC) of the Grocery Manufacturers of America and is a member of the Executive Committee for SRAC. Additionally, he serves on the Board of Directors of the Science and Education Foundation of GMA. He also serves on the JIFSAN Advisory Board. He serves as chair of the Maryland – Sister State Executive Committee, and he serves on the John Hopkins Bayview Medical Center Patient Advisory Board. Additionally, he serves on the Advisory Board of Stella Maris, Inc. Mr. Lawrence is a graduate of DePaul University, Chicago, Illinois.

Alternatives to Flavors for "Clean" Labels

Doehler Group

Greg Robertson, EVP and Head of BU FCHN
Jordan Griggs (Technical Project Manager – North America



The future of 'clean labels' includes essences and juices with 'true to the fruit' botanical flavor profiles.as alternatives to conventional flavor compounds.