CONFIRMED 2011 SPEAKERS INCLUDE:

Professor Diana Derval

May 17th - 18th, 2011 Renaissance Schaumburg Hotel & Conference Center CHICAGO, ILLINOIS, USA www.thefoodsummit.com

President, Research Director & Author, DervalResearch

Dr. Howard Moskowitz

CEO, i-Novation Inc President & Founder, Moskowitz Jacobs Inc

Professor Shaun Kennedy

Director, National Center for Food Protection & Defense (NCFPD), Department of Homeland Security Center of Excellence

Todd Hale

SVP Consumer & Shopper Insights, The Nielsen Company

PROGRAM

Researched and Produced by:

Day One | May 17, 2011

7:30am 8:30am Delegate Registration, Coffee and Breakfast Refreshments Chairperson's Opening Remarks and Welcome

Food Technology, Innovation & Safety Forum

Dr Kantha Shelke , Ingredients Editor, Food Processing / Wellness Foods Magazines; Director, Illinois Global Partnerships, Principal, Corvus Blue LLC

8:35am

Implementing critical innovation in todays competitive market

Economic prospects are gradually improving, yet the corporate environment for innovation remains tough. With many food manufacturers adopting a wary approach to 2011/2012, how are leading organizations implementing crucial R&D, NPD and innovation?
Key elements of cost-effective, successful innovation Identifying latest business developments and consumer needs driving innovation Utilizing innovation to meet industry, consumer and regulatory food safety and quality standards Avoiding stagnation shifting attitude from a big player to challenging entrepreneur to maximize competitiveness and profitability Dont just survive, thrive - the importance of bold, compelling new product launches Stacey Fowler , SVP Product Innovation and New Ventures Development, The Schwan Food Company

9:10am

Food Technology & Innovation The New Normal Insights into the Post Recessionary Consumer and a View of the Retail 2015 Landscape
Successfully targeting post-recession savvy shoppers

Food Safety The Consumer & the Food Safety Modernization Act
Thoughts from the accomplished food safety advocate and attorney.

Why do 1/6 Americans become ill from food and beverages they consumer each year? Analysis of cost-watching behaviours that have come to reflect a new normal How the proposed legislation will affect the food industry, the FDA and consumers How do you build brand loyalty in the cost-conscious consumer? experience Reinvigorating purchasing - building marketing strategies and brands that appeal to William Marler, Managing Partner, Marler Clark LLP, PS consumer thriftiness Managing consumer expectation of discount buys and delivering value to savvy consumers The new reality - staple foods and discretionary buys and a renaissance in coupons, bargains and stamps Todd Hale, SVP, Consumer & Shopper Insights, The Nielsen Company US

9:45am

Food Technology & Innovation Health minded eaters the increased consumer demand for nutritious, organic and natural foods
Despite consumer thriftiness the Health & Wellness trend continues to grow. American consumers are increasingly defining healthy food as nutritious, organic and natural
Bringing health and nutrition into consumers lives - what PepsiCo is doing and why. Delivering global strategies in areas of nutrition standards, nutrition fortification and education Re-evaluating product development and marketing strategies for increasing levels of consumer scrutiny Sugar, sodium and fat reduction and healthy foods Call to action addressing issues such as obesity and malnutrition Dondenna Bradley, PhD, Vice President, Global Design & Development, Nutrition Ventures, Pepsico

Food Safety FROM FARM TO FORK IMPROVING FOOD SAFETY THROUGHOUT THE PRODUCT CHAIN
Reducing the estimated annual 48million cases of foodborne illness in the US
Understanding why 1/6 Americans become ill from food and beverages they consume each year Most pertinent food safety challenges facing the industry New innovations in food testing and safety processes that provide solutions What can Government, Processors, Service-Providers and Consumers do to improve food safety strategies? Jorge Hernandez, SVP Food Safety Quality, US Food Service

10:20am One-to-One Business Meetings & Networking 11:40am Food Technology & Innovation R & D and development for new markets Food Safety Influencing corporate culture, strategy and facility design for advanced food safety management

Insights into developing new fortified products Defining success - understanding the risks and opportunities of your R & D projects Interactive Workshop - Led by NSF and measuring progress Assessing strategies to shift your corporate paradigm from "safety as category" to Key growth markets and areas for investment in R &D that will come to fruition in two, "safety as a fundamental discipline" five and ten years Identifying great facility designs and learning lessons from facility improvements that Ray Dudenhoeffer, Global Marketing Innovation Manager, The Coca-Cola you can take back to your operations Company Julio Boza, Director, Global Nutrition Research, The Coca-Cola Company Generating corporate consensus in making food safety and security a discipline for everyone to uphold

12:15pm Food Technology & Innovation Interactive Workshop More products for less waistline the shifts in consumer lifestyle demands
Interactive Workshop - Led by Cognis

Preventing product recalls by detecting pathogens before the product is distributed Evaluating the strength of consumer shifts towards Interactive Workshop - Led by Red Arrow Latest sampling, detection and software wellness and nutrition awareness and implementing Benefits of these products as it relates to: Testing and tracking biological, chemical or radiological this in your innovation Microwavable Browning contamination Uncovering the upsurge in healthy foods for children Non-Contact Char Marking Contamination testing as control or ownership of items and examining the 3:1 ratio of healthy kids foods Yield Enhancement for Pre-Cooked Meat & Poultry change hands outselling normal foods Items Enhancing your product development and innovation to Rob Kerfin, Product Line Manager, Red Arrow Products Anthony Bashall, EVP, Hollison Technologies embrace healthier lifestyles from the infant to the Baby Boomer

Food Technology & Innovation Interactive Workshop Advancements in Browning: Recent Developments in Specialized Browning Agents

Food Safety - Interactive Workshop Managing Contamination rather than recalls

Led by Hollison

12:50pm Hosted Luncheon - Sponsored by Red Arrow

Dessert Sponsor - Parker Products

1:55pm

Food Technology & Innovation Rise of fortified products enriched foods and beverages
Possibilities in product development, implementation and optimization
Analysis of widespread public awareness of omega fatty acids and the willingness of consumers to purchase Omega enriched products Comparison of different sources of Omega-3 supplement: marine, flax, chia and hemp Innovative formulations and technology making

Food Technology & Innovation Conducting dynamic environmental and sustainability evaluations by utilising an ecodesign integrated NPD approach
Driving sustainability initiatives by engendering a culture of eco-design across the whole product portfolio Meeting environmental requirement while creating a successful new product for the market Creating a complete eco-sustainable product in a sustainable package by implementing a holistic green

Food Safety Outbreak - How would your operation react?

Lessons in crisis-management, contamination prevention & operational overhaul
Outlining what happened, why it happened, the consequences and the essential steps for rebuilding the operation Rebuilding consumer trust and confidence following a worst-case scenario; the immense value of communication, transparency and strong leadership in

approach widespread omega enhancement possible Providing appropriate tracking information of key Preventing oxidation and maintaining taste sustainability metrics across the current and emerging Discussion of Omega-6 and -9, their health benefits product portfolio on an on-going basis and balance with Omega-3 Innovative formulations and technology advancements Annette Birch, , Nestle Carlo Colombo, CEO, Selerant that are expanding the products amenable to Mike enhancement with omegas Theresa Marquez, Chief Marketing Executive, Organic Valley

the eye of the storm Developing a strong and realistic crisis-management plan and procedures to help your operation function effectively whilst addressing the root causes of the problem Sirois, VP, Technical Services, High Liner Foods

2:30pm

Food Technology & Innovation Interactive Workshop Masking Technology for Functional Ingredients - A Practical Approach
Led by Symrise, global experts in flavor technology
Overview of compound classes which require masking, principles for mitigation of negative effects and sensory-analytical methodologies to assess palatability of negative tastants. Effects of base/matrix and encapsulation strategies. Current masking challenges and challenges of the future. Deborah Kennison, Vice President - Innovations, NA, Symrise Inc

Food Technology & Innovation Interactive Workshop Flavor Innovation and Technology
Led by Hagelin
A dynamic approach to creating flavors and flavor systems Molecular flavor modification techniques to improve flavor development Latest developments in flavor attribute blocking and flavor enhancement Richard Davidson, Vice President, Flavor Division lin, Hagelin

Food Safety - Interactive Workshop Food Security Defense - implementing a transparent and rigorous supply-chain in your food production
Led by Sensitech
Identifying trusted and secure source suppliers and the warning signals to look for Uncovering the practices, habits and backgrounds of your key suppliers to maintain supply-chain rigidity Establishing solid auditing practices and utilizing new technologies and methods to safeguard your operation and ultimately your consumer

3:05pm

Food Technology & Innovation Food Technology & Innovation The re-evaluation of fats and their impact Connecting with Consumers - power of on your innovation decisions and strategy social media to drive conversation, Outlining the established perception of fats in food and influence and sales
the incredible revolution that could be brewing Analyzing the role of fats and fatty acids in product innovation and how these might change in the traditional consumer perception Uncovering new findings on a fundamental food source have we been wrong in our assessment of fat and what a paradigm shift in fats public relations might yield Dr Dariush Mozaffarian, Co-Director of the Program in Cardiovascular Epidemiology and Associate Professor of Medicine in the Division of Cardiovascular Medicine, Harvard Medical School

Food Safety Meeting the requirements of the Food Safety Modernization Act through SQF Food Certification

Advancing you social media presence - tapping into How to organize your SQF system for maximum your loyal consumer to build a faithful fan community compliance to the standard online The dynamic has changed how to use your SQF Capitalizing on social networks, peer system to meet FDA expectations recommendations and word of mouth advertising How supplier approval for imported raw materials will Following the platform hoping mobile consumer be critical for your operation cross promotion between platforms Bryan Armentrout, Director of Quality Assurance Opening a two-way dialogue using digital media to Systems, Morningstar/ WhiteWave Foods foster consumer led innovation and NPD Is digital more powerful than traditional marketing? Latest successful techniques and strategies in competing for consumer attention George Smith, Manager, Social Activation Strategy and Execution, Pepsico

3:35pm 5:20pm

One-to-One Business Meetings & Networking A Scientific Approach to Food Product Development
Developing the Right Sensory Mix by leveraging the predictive power of hormones
Scientific observation - the strategic processes we could be doing better and case studies of successful new product development Transforming consumer insights into market-leading new products with the Hormonal Quotient (HQ) Uncovering opportunities in product innovation through smarter R&D Prof Diana Derval , President, Research Director and Author, DervalResearch

5:50pm

Networking Drinks Reception

Hosted and Sponsored by Symrise

Day Two | May 18, 2011

8:00am 8:30am Registration, Coffee and Breakfast Refreshments Chairperson's Opening Remarks - Day Two

Food Technology, Innovation & Safety Forum

New, healthier ingredients such as zero-calorie sweeteners, in-built satiety products, ancient grains and the potential of nanofoods
Dr Kantha Shelke , Ingredients Editor, Food Processing / Wellness Foods Magazines; Director, Illinois Global Partnerships, Principal, Corvus Blue LLC

8:45am

2010 Dietary Guidelines for Americans

Dr Robert Post , Deputy Director , USDA Center for Nutrition Policy and Promotion

9:25am

Food Technology & Innovation Food Safety Panel Discussion: Truth in food labeling - Health claims and the Panel Discussion: Comparing GSFI Certified Schemes Analysis of GFSI accredited schemes; which third party auditor is best for you? importance evidence based marketing
Exploring the tension between Marketing and R&D over health-beneficial foods and truth in food labeling The importance of research in backing up your health claims Omega-3 fatty acids and their beneficiary effects examining the evidence and conveying health benefits to the consumer Analysis of consumer awareness and sophistication in deconstructing marketing language and imagery Lessons learnt from the recent probiotics debate ambiguous health benefits and a lack of conclusive scientific evidence C Steven Baker , Director, Midwest Region, Federal Trade Commission Ken Johnston, R&D and Innovation , UK Trade & Investment Michael Baumann , Project Manager , Integrated Project Management Company, Inc. Espen Thomassen, Sales & Marketing Director Omega-3, Tine Ingredients Case Studies: BRC vs. SQF - insights from two companies operating under two different schemes Outlining the role of inspections and inspectors under current and potential legislation Once certified, accepted everywhere - ensuring USDA/ FDA guidelines on auditing procedures are meet to avoid future liabilities and reassure retailers Gerrad Bruce, Quality Control Manager, Naturally Fresh Eva Woo, Vice President of Marketing, iCiX Jon Shehane, Vice President, Quality, AdvancePierre Foods SGS North America Inc, Leading expert, tbc, SGS North America Inc Bradd P Eldridge , Director of Quality Compliance, Food Safety and Strategy, Abbott Nutrition

10:05am Food Technology & Innovation Mind Genomics: New continents of the mind
Quantifying success the challenges and solutions in defining, measuring and proving success in innovation

Food Technology & Innovation Food Safety Global markets and demand - a worldwide Achieving Excellence in SQF perspective on the food industry Implementation - path to scoring the What are the implications of the surge in prices of highest score standards

global commodity materials? Challenging aspects and requirements of SQF process Population growth and preparing now for future food - including understanding the intent of standards and demands how they apply to your operation Sensory Economics dollar value of a food sensation Increasing competition from low-cost manufacturing Strategies for improvement Feelings what elements link to feelings/emotions regions Achieving better understanding and audit outcome Origins what foods & related notions fit four Promoting successful sourcing strategies and through formal SQF training countries (Greece, Italy, France, India) invocations to solve cost and procurement problems The importance of a SQF Practitioner Challenges in justifying spend on social, sustainability Investing in growth markets Brazil, Russia, India and Developing, reviewing and verifying - continuously or safety innovation - how do you define, predict and China improve procedures and keeping methods of working prove success? Svetlana Uduslivaia , Senior Research Analyst, up-to-date Transforming consumer insights into accurate models Euromonitor International Looking beyond the requirements of the standard of future market trends. improvement with a customer focus Empowering decision makers by creating John F Schulz, Director of Business Operations, SQF demonstrable results for social, nutritional and Institute environmental innovation. Dr Howard R Moskowitz, CEO, i-Novation Inc & President & Founder, Moskowitz Jacobs Inc

10:40am Extended Networking Break, Coffee & Refreshments 11:30am Innovations in tracking technology: Best practices, applications and solutions
Leading expert , tbc , Oracle

12:10pm Food Technology & Innovation Interactive Workshop Innovation in Sodium Reduction
Reducing sodium without sacrificing taste and texture Meeting health & wellness concerns of the consumer Jeffrey S Spencer, Senior Director, Innovation North America Flavor Creation and Application, Givaudan Flavors Corp

Food Technology & Innovation Health Claims and Healthy Products: Creating clarity from confusion

Food Safety Food defense, bioterrorism and security

USDA's FSIS 2010 survey found 72% of meat

The European system for vetting health claims is in and poultry processing plants have functional place and the machinery is working through food defense plans in place. How prepared thousands of dossiers on ingredients. are you for an attack? Amongst the first ingredients to receive approval for a Analysis of the threat of intentional contamination with health claim are a number of completely new chemicals, biological agents and other harmful ingredients from start-up companies. substances Learn from the success stories and speed innovation Outlining and instigating a functional food plan by adopting proven functional ingredients and adapting identifying risks in outside security, inside security, them to brand characteristics and local requirements personnel security Find future sources of healthy innovation from UK Improving incident response companies and organisations. Meeting FSIS goal of 90% compliance by 2015 Ken Johnston, R&D and Innovation , UK Trade & Professor Shaun Kennedy, Director, National Center for Investment Food Protection and Defense (NCFPD), Department of Homeland Security Center of Excellence

12:44pm Themed Lunch discussion

Join an informal topical discussion hosted over a networking lunch. Discussions include:

12:45pm Led by AET Films Meeting the Challenges of Flexible Packaging with Oriented Polypropylene (OPP) Films 2:00pm

Led by Bioenergy Led by Caravan Bioenergy Ribose, Ingredients the superior energy ingredient

Led by Innophos

Led by Red Arrow

Led by Sweet Green Fields

Challenges and process of researching and developing the food program for the Space Shuttle and future Mars missions
Insights into the work of NASAs Advanced Food Technology Center

Creating long lasting nutrient dense food for space travel that is packaged for zero gravity Practical applications or research and advances for the food industry in the next five, ten , twenty years and beyond Dr Michele Perchonok , Manager, Shuttle Food System and Advanced Food Technology Project, NASA

2:35pm

Food Technology & Innovation Accelerating market-driven innovations

Understanding the highly-competitive dynamics at work in the CPG industry and the need to deliver the right high quality products to market, at the right time and at the right price while maintaining profit margins Uncovering 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 Strategies to reduce redundancy in food development Greg Montemurro, Corporate Manager Continuous Improvement, Ocean Spray Cranberries

Food Technology & Innovation Interactive Workshop Special oils for healthy solutions
Oils which offer trait enhancement, interesterification, fractionation, hydrogenation, emulsifiers, fat replacers and more in the latest cutting-edge oil innovation Uncovering the pressures on food designers and manufacturers to create products with an appealing nutrition facts label Examining issues of Trans Fats, Saturated Fats, Heart Disease and Obesity in the U.S. where healthful oils can offer solutions Analysing the differences between partially hydrogenated oil and fully hydrogenated oil - are there proven health differences

Food Safety - Interactive Workshop Building key knowledge of a Hazard Analysis and Critical Control Point (HACCP) system and its role in your validation data
Examining ISO 22000 and PAS 220 standards that require formal validation of CCPs; managing cleaning and sanitizing programs in addition to this Distinguishing between the fundamentals: Verification - was the plan executed in the right way? Monitoring are operations proceeding as intended? Validation will the current plan work in the future?

3:10pm

Food Technology & Innovation Organic Whole & Ancient Grains

The decline of the low-carb fad and rise of whole grain products for health-minded eaters
Analyzing the growing consumer preference for organic whole grain foods over refined grain products Communicating health benefits of whole grain to the consumer Grain-based trends and their effect on the global commodity markets - how can alternative grains lower your commodities cost? Ancient Grains Vs Modern Grains taste, flavour, nutritional value and functionality of ancient grains Potential of ancient grains for speciality products for consumers with food allergies or intolerances Next generation of whole grain development, including distinctive flavour profiles for individual and multigrains to enhance formulation versatility

Food Technology & Innovation Interactive Workshop Innovation in Food Packaging

New developments in smart packaging - ripeness indicators and devices designed to monitor and communicate information about food quality Innovative food packaging concepts; including the potential of nano-technology for active packaging and pathogen detection In-packaging promotions Brand overhaul- reinvigorated well-loved but tired products through packaging Truly sustainable packaging; cost effective reduction of emission throughout the supply chain

Food Safety - Interactive Workshop New developments in Food Sanitation

Protection of your consumer, your operations and ultimately your brand equity starts at the ground-level how do we achieve this? Uncovering the clear link between vigilant companies who employ latest food safety technologies and practices and growth in profits Uncover ways of going beyond "just" manually implemented food sanitation prevention programs to achieve total facility protection Complement proven and legislated processes with new practices and technologies to ensure that your business does not become the victim of every food processors nightmare

3:45pm

The sweet taste of success - tracking the development and applications of stevia
Recent times have seen 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, growth in ethanol production and an obesity epidemic sweep across the developed world. Is stevia the answer?
Outlining the obesity problem in the United States and the steps being taken so far by the food industry 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 Developing strategies in the R&D and ingredients phases of NPD; balancing taste with healthful development Case Study - Presented by Sweet Green Fields

4:25pm

Chairperson's Closing Remarks

Close of 5th Food Technology, Innovation & Safety Summit
Dr Kantha Shelke , Ingredients Editor, Food Processing / Wellness Foods Magazines; Director, Illinois Global Partnerships, Principal, Corvus Blue LLC

4:30pm

End of Summit

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