Online Schedule

Thursday, March 20, 2014


6:00 - 6:45 AM : Early Riser Fitness

7:00  AM : Registration Opens

7:00 – 8:00 AM : Continental Breakfast

8:00 – 8:15 AM : Opening Remarks

8:15 – 9:00 AM : Opening General Session: The Loud, Confused Enemies of Processed Food; David Freedman, Contributing Editor, The Atlantic

9:00 – 9:45 AM : General Session: Know Your Food Science History and Overcome Your Public Trust Issues; Trevor Butterworth, Editor-at-Large, STATS.org 

9:45 – 10:00 AM : Refreshment Break

10:00 – 11:30 AM: Consumer Panel: A Healthy Snack Revolution: Barbara Katz, Health Focus International & Lu Ann Williams, Innova Market Insights

11:30 AM – 12:30 PM : Lunch

12:45 – 1:45 PM

Protein Enhancement:
 Consumer Trends 
Protein Generation: 
Emerging Health Linkages
Attitudes, “Must-Haves” and Issues
 
Liz Sloan & Catherine Adams Hutt,
Sloan Trends, Inc.

1:45 – 2:45 PM

Protein Enhancement:
Sensory Applications
Translating Healthy Food
Benefits into a Winning Product Combination

Dave Lundahl,
Insights Now, Inc.

12:45 – 1:15 PM

Sugar Reduction:
Nutrition Science
How Sweet is the
Evidence in Policy?

Roger Clemens,
Horn

1:15 – 2:15 PM

Sugar Reduction:
Labeling & Regulatory Considerations 
The Sweet Science of Sugar Reduction Claims: 
Regulatory Considerations

Tony Pavel,
Morgan, Lewis & Brockius, LLP

 

12:45 – 2:30 PM

Sodium Reduction:
Product Development 
Lowering Sodium in Cheese: 
Challenges and Solutions

Bill Graves, Dairy Research Institute
Nigel Kirtley, Kraft Foods 

Advancing Technology to Better 
Understand the Functional Roles of 

Salt/Sodium in Food Products
Janice Johnson, Cargill

30 minute
Refreshment Break

30 minute
Refreshment Break

30 minute
Refreshment Break

3:15 – 4:00 PM

Protein Enhancement:
Product Development 
Exploring New Frontiers 
with Smart Innovations in Protein

Deepa Shenoy
Open Innovation-Amway Global R&D

4:00 – 4:30 PM

Protein Enhancement:
Nutrition Science
Protein Enhanced Foods 
and Beverages

Chad Cook,
Biofortis Clinical Research

2:45 – 3:45 PM

Sugar Reduction:
Processing Applications 
Reduce Sugars, Naturally and Simply
Alex Woo,
W20 Food Innovation

3:45 – 4:30 PM

Sugar Reduction:
Product Development 
Flavor-based Tools for Bridging
Taste Gaps in Sugar-Reduced Foods

Srini Subrmanian,
Firmenich, Inc.

 

3:00 – 4:00 PM

Sodium Reduction:
Sensory Applications 
Acceptability of Low
Sodium Foods

Nuala Bobowski,
Monell Chemical Senses Center

4:00 – 4:30 PM

Sodium Reduction:
Processing Applications 
Phantom Aromas for 
Enhancement of Salt Perception

Erin Burnside,
FONA International

 

4:30 – 5:30 PM
Oral Presentations of Student Heart-Healthy Product Development Competition

4:30 – 7:30 PM
Networking Reception and Supplier Showcase



Friday, March 21, 2014


6:00 - 6:45 AM : Early Riser Fitness

7:00  AM : Registration Opens

7:00 – 8:00 AM : Continental Breakfast

7:15 – 7:30 AM
Concurrent Supplier Solution Sessions

7:30  – 7:45 AM
Concurrent Supplier Solution Sessions

8:00 – 9:00 AM

Protein Enhancement:
Processing Applications 
Formulation/Processing to
Achieve Higher Protein
Snacks & Beverages

George Rakes,
Dupont Nutrition & Health

9:00 – 10:00 AM

Protein Enhancement:
Labeling & Regulatory Considerations
Navigating the Regulatory 
Landscape for Protein Claims

Julie Tibbets,
Alston + Bird, LLP

8:00 – 9:00 AM

Sugar Reduction:
Product Development 
Meeting the Needs
of the Sophisticated U.S. Consumer

Brad Meyers,
Naturex

9:00 – 10:00 AM

Sugar Reduction:
Sensory Applications
Reduced Sugar: 
Empathy and Experiment

Howard Moskowitz, 
Moskowitz Jacobs Inc. 

8:00 - 9:00 AM

Sodium Reduction: 
Consumer Trends  
Consumer Behavior
Product Activity

Stephanie Pauk,
Mintel Group

9:00 – 9:30 AM

Sodium Reduction:
Nutrition Science 
Overt and Latent Sodium in Foods 
Stella Uzogara,
Massachusetts Dept. of Public Health

9:30 – 10:00 AM

Sodium Reduction:
Processing Applications   
Tools and Strategies  
for the Snack Industry

Linda Kragt,
Morton Salt

10:00 – 10:30 AM
Refreshment Break

10:00 – 10:30 AM
Refreshment Break

10:00 – 10:30 AM
Refreshment Break

10:30 – 10:45 AM
Concurrent Supplier Solution Sessions
Almond Board of California
Davisco Foods

10:45 – 11:00 AM
Concurrent Supplier Solution Sessions
Sun Maid Raisins
New Hope Natural Media

11:15 AM – 12:15 PM
Protein Enhancement:
Product Development 
There’s a Protein for That!
Kantha Shelke,
Corvus Blue, LLC

11:15 AM – 12:15 PM
Sugar Reduction:
Consumer Trends
Global Snacking and 
Sugar-Reduction Trends  

Julie Meyer, Eat Well Global Inc.

Sweeteners Rising: Who’s
Talking & What’s Next?

Rachel Cheatham,
Foodscape Group, LLC

11:15 AM – 12:15 PM
Sodium Reduction:
Labeling & Regulatory Considerations 
Reducing Sodium: 
What Regulators and Others
Have to Say

Eric Greenberg,
Eric F. Greenberg PC

12:30 – 2:00 PM
Lunch and Closing General Session
The Cleveland Clinic Experience With Wellness: Food is Key
Michael Roizen, MD, Chair, Cleveland Clinic Wellness Institute;
Chief Wellness Officer, The Cleveland Clinic