As ingredient costs increase, food and beverage manufacturers are being challenged to mitigate the impact of rising costs while still providing label acceptance and consumer eating experience. The consumer’s eating experience is a critical aspect of product development and acceptance, regardless of formulation. Food scientists and product developers are therefore often severely challenged to mitigate costs without sacrificing taste, texture, product quality and most importantly - the consumer’s eating experience.
This webcast first analyzes the topical issues affecting ingredient commodity markets and the effect these issues have on product development. It helps food scientists and product developers acquire an understanding of the current ingredient commodity market, identify relevant trends and potential headwinds that cause challenges in their product development and formulation projects.
Furthermore, the webcast highlights consumer perceptions of product labels to help food and beverage marketers better research true consumer needs and better understand the difference between what consumer say (perception) and what consumers do (behavior) when it comes to product ingredients. Mintel consumer research and Nielsen shopper data is presented to demonstrate there is no link between consumer perception of certain label components and actual consumer purchase behavior.
Lastly, the webcast focuses on using specialty grain-based ingredient and sweetener solutions to help manufacturers mitigate rising formulation costs, while retaining product eating quality. It will underscore approaches to cost optimization like reduction of costly ingredients, capital avoidance, and energy cost savings.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
06/18/13 12:00 PM
Senior Editor, Markets
Ron Sterk has covered ingredient markets at Sosland Publishing since 2003 and prior to that spent about 25 years in real-time market news and management mostly at Knight-Ridder Financial. As a Senior Editor at Sosland he currently contributes to Sosland’s daily market news coverage, writes a weekly Sweetener column and a semi-monthly Market Insight for Milling & Baking News and Food Business News, and is editor of the weekly Sosland SweetenerReport that follows both sugar and corn sweetener markets. Ron has a B.S. in Agricultural Journalism with a specialty in Agronomy and a minor in Animal Science from Iowa State University and an M.B.A. from Rockhurst University in Kansas City.
Technical Service Manager
Credentials: B.S. in Chemistry from Rutgers University, NJ. Over 25 years food industry experience, formulation and development using grain based ingredients
Himanshu Shah is a Senior Technical Service Manager at Ingredion Inc.(National Starch and Corn Products are now Ingredion), servicing the Food Industry for the last 25 years. Significant experience in the areas of processing grain, modifying grain, wide variety of food formulation and application development, specifically using grain based ingredients. Extensive applications experience in the areas of emulsions, batter & breading.
Martin J. Concannon
Martin Concannon is the founder and Managing Director of Lafayette Associates in Lexington, Kentucky. He has over 20 years of experience advising senior executives of leading multinationals in the areas of business strategy, corporate finance, performance measurement, incentive compensation and process improvement.
Prior to founding Lafayette Associates, Marty held consultant and management positions with several Chicago-area firms, including strategy boutique firm Marakon Associates, and process consultants Answerthink, and Arthur Andersen & Company.
From 1995 through 2002, Marty was with Stern Stewart & Company, the firm that pioneered value-based management. He was a Vice President of Stern Stewart Europe and was named Managing Director of the Australia and New Zealand practice in 2000. He served clients around the world in several industries, including consumer goods, manufacturing, chemicals, financial services and energy.
Marty is active in his community, supporting The University of Kentucky, Habitat for Humanity and a number of non-profit organizations serving the horse industry.
Dr Elena Mirzoeva
Credentials: PhD in Chemistry/Polymer Sciences and Master of Science in Chemical Technology / Russian Academy of Sciences, Moscow, Russia
Elena Mirzoeva is a chemist with over 16 years of experience in ingredient design and application development for confectionery, food and pharmaceutical markets, with additional expertise in consumer product development processes and delivery systems for controlled release of sweeteners. In her current role with Ingredion (Corn Products and National Starch are now Ingredion), Elena supports customers' formulation and product development projects with a focus on sweetener ingredients. Prior to Ingredion, Elena’s experience included applications for a major finished consumer goods company.
Dairy & Food Communications Inc