Show Produced by Events With Attitude
|
Seminar Schedule....
|
10:30 - 11:30 |
"New Product Trends"
Scott Martling
International Food Network
Increasing pressure for innovation and seemingly limitless sources of ever-changing information can make the application of trend data more challenging than ever. Working with global manufacturers of foods, beverages, supplements, and ingredient gives IFN an industry wide perspective of new product development trends. Scott will be sharing insights in new health & wellness products, natural ingredients, private label defense strategies, and new approaches to the product development process.
Bio:
Scott has served at IFN/ product development agency specializing in innovation and front end define and design activities, since 2002. Prior to joining IFN, Scott obtained a M.S. in Food Science from Cornell University. |
His first position after graduating with a B.S. in Food Engineering from Iowa State University, was as a packaging engineer at Kraft Foods in Tarrytown, NY.
He has an extensive background in high intensity sweeteners, process development, and flexible packaging technologies. In 2008 he worked overseas at IFN’s European office where he managed a dynamic team of scientists and coordinated a business development program. Now back in Ithaca, NY, he is responsible for business development activities, including client relationship development, targeted sales, and trade show exhibitions. This, plus an insider’s view across the food and supplement industries, give Scott a unique perspective on hot product development trends. |
|
|
11:30 - 12:30 |
"Sourcing/Formulating with Organic Ingredients"
Prescott Bergh, Jim Miller
Ciranda, Inc.
How can you identify the social factors and consumer trends that create opportunities for Organic, Fair-Trade and other 'better for you' label claims? How do you decide which organic label claim is right for your target market and identify what is allowed in the organic product developer's toolbox for each claim?
This session will help you answer these question and explain how organic ingredients may differ from 'conventional' and affect your finished products. Learn how to source and determine the availability of organic ingredients through partnering with suppliers. What creative formulatiing will allow your products to pass the 'Mom" test?
Bio:
Prescott Bergh has nearly 30 years experience in the organic foods sector, having worked in production, certification, education, procurement, marketing and sales for a broad range of ingredients, from Anasazi beans from Idaho to palmfruit oil from Brazil. In his spare time he raises and direct markets organic, grass fed Angus beef with his family in Western Wisconsin.
Jim Miller has almost 20 years of experience in a variety of positions in the food industry including R&D, production, logistics and plant management. His product development experience ranges from developing organic rice based foods and beverages to nanotechnology ingredients.
|
|
12:30 - 1:30 |
"Low Calorie Sweetener Safety:
Clarifying the Controversies"
Dr. Henry Chin
The Coca-Cola Company
Bio: Dr. Henry Chin is the Senior Director for Food Safety, Scientific and Regulatory Affairs at The Coca-Cola Company. At The Coca-Cola Company he is responsible for scientific and regulatory policy on food safety issues, including ingredients, and standards. He has made numerous presentations on food safety and on managing food safety risks.
Prior to joining Coca-Cola, he was with the National Food Processors Association for nearly 30 years, providing scientific and technical advice to most of the major food companies in the United States. At NFPA, Henry held positions as Vice President of the Laboratory Centers, with responsibility for analytical chemistry, food microbiology and process development, and as Vice President of Toxicology and Food Science, with responsibility for food safety programs related to food composition, and chemical contaminants.
Henry is a past President of AOAC International (the Association of Official Analytical Chemists), and has been a member of numerous government and academic advisory panels on various aspects of food safety. He currently serves on the board of the Health and Environmental Sciences Institute and on committees at IFIC, GMA, and ABA.
He received his doctorate in chemistry from the University of Southern California, and Bachelors degree from the University of California, Berkeley. After completing his doctoral studies, Dr. Chin returned to Berkeley as a post-doctoral research associate in Chemistry. |
|
1:30 - 3:00 |
"Shirley Corriher, 'The Mad Scientist' in Action"
Shirley Corriher
Shirley Corriher’s talks are full of fun and fascinating information. Many of you have seen her as “the mad scientist” on Alton Brown’s TV show Good Eats. She holds audiences spellbound while she acts out everything from proteins to starch.
For over 30 years, Shirley has solved food problems for everyone from home cooks, editors and writers, large companies like Pillsbury and Procter & Gamble, to Julia Child. Shirley welcomes your questions, too. Shirley will talk about some of the interesting food problems that have come her way and then open the floor for your food questions.
Bio:
People in airports recognize Shirley as the “Mad Scientist” on Good Eats TV show and she has appeared on many TV shows, even once on ABC’s Jimmy Kimmel Live with Snoop Dog as her fry chef. |
For over 30 years, Shirley has solved cooking problems for everyone from home cooks, editors and writers, large companies like Pillsbury and Procter & Gamble, to Julia Child.
Shirley’s book, CookWise, has sold over 400,000 copies and both CookWise and BakeWise were James Beard Award winners and she has written a regular syndicated column for The Las Angles Times Syndicate, now The Chicago Tribune’s Media Services since 1998. Shirley was Bon Appétit's Best Teacher of the Year in 2001, Research Chefs’ Holleman Award winner for outstanding achievement in technical communication, 2004, and Les Dames Escoffier’s Grande Dame, 2009. |
|
|
|
|
|
