IFT President-Elect (2026-2027)

Jeffrey Varcoe, PhD
Vice President, Quality Assurance and Food Safety, The J.M. Smucker Co.

Jeffrey Varcoe currently serves as Vice President, Quality Assurance and Food Safety at The J.M. Smucker Co. In this role, Jeff is responsible for the development, execution, and oversight of a comprehensive food safety and quality vision that supports the company’s continued ability to deliver on the needs of its consumers. Through his leadership, the company maintains its rigid standards for safety and quality at 20 Smucker-owned manufacturing facilities and the broader supply chain network, including copackers and suppliers, in support of its products across the coffee, pet food, and snacking categories. Prior to joining Smucker, Jeff spent 21 years in leadership roles of increasing responsibility at The Schwan Food Company, an affiliate of CJ Cheil Jedang Corporation.

Jeff has been on the IFT Board of Directors since 2023 and is actively involved in many professional and community-oriented boards and committees. Jeff has held a variety of leadership positions, including serving as a member of the Mitchell Hamline School of Law’s Food Law & Policy Institute advisory committee, the board of directors for the American Frozen Food Institute (previously serving as chairman), the advisory council for the University of Minnesota’s Department of Food Science and Nutrition, and the executive committee and board for the Southwest Minnesota Workforce Council.

IFT Board Members (2026-2029)

Lauren Abda, MS
Founder and CEO, Branchfood, and Co-Founder, Branch Venture Group

Lauren Abda is the Founder and CEO of Branchfood, a launchpad for food innovation, and the Co-founder of Branch Venture Group, among the first U.S. angel investment networks dedicated exclusively to agri-foodtech startups. Lauren serves as a Council Member at the Tufts University Food and Nutrition Innovation Institute and sits on the Board of Advisors for the Boston Public Market Association. She has supported emerging entrepreneurs as a mentor and judge for leading programs including the Rabobank-MIT Food & Agribusiness Innovation Prize and MassChallenge.

Before launching Branchfood, Lauren consulted for agri-foodtech companies in Boston and San Francisco, worked as an analyst at Salt Venture Partners, and authored reports on international food-safety development initiatives for the Agriculture and Commodities Division of the World Trade Organization in Geneva, Switzerland. She holds a Bachelor of Science in Nutrition and Food Science from the University of Vermont and a Master of Science in Food Policy and Applied Nutrition from the Friedman School of Nutrition Science and Policy at Tufts University.

Renee Beall, MBA
Director, Marketing, LBB Specialties

Renee Beall is a strategic marketing and communications leader with more than two decades of experience shaping how the world understands food, nutrition, and science. She has worked across the food system value chain—from ag and seed innovation to global CPG brands, emerging start-ups, contract manufacturers, and ingredient companies including DSM, Roquette, Balchem, and LBB Specialties.

At the heart of her work is a belief that food is both science and story, and that how we communicate innovation influences how the world understands wellness, sustainability, and possibility. She has partnered closely with cross-functional teams—including scientific affairs, regulatory, R&D, innovation, sales, manufacturing, and brand managers—to build integrated strategies that elevate functional ingredients, support innovation pipelines, and strengthen partnerships across food, beverage, and dietary supplement markets.

Deepali Palta, PhD
Vice President, R&D, Global Innovation, and Sustainability, Mars

Dr. Deepali Palta is Vice President, Global R&D Innovation & Sustainability at Mars. She leads global Snacking R&D teams that leverage deep science & technology as a foundation to translate consumer insights into commercially successful products, process transformations, and sustainable packaging solutions; examples include the CheezIt global expansion and the Pringles recyclable paper can. Previously at Kellogg, Deepali helped shape the company’s Value Transformation and Wellness agendas, driving initiatives that align product innovation with cost, nutrition, and sustainability goals. She also spent 14 years at PepsiCo working across America, Europe, and Africa.

A dedicated STEMinist, Deepali serves on the Illinois Science and Technology Coalition board and is committed to nurturing agile, diverse and brave leaders.  Deepali recently participated in the IFTSA Student Career Panel and cohosted the IFT FIRST tech session, “Disruptive Technologies to Build Resilient Health.” She also serves on the IFT Annual Meeting Scientific Program Advisory Panel (AMSPAP) to help shape the IFT FIRST 2026 agenda.

Laurette Rondenet
Owner and CEO, The Edlong Corporation

Laurette Rondenet is the Owner and CEO of Edlong, the only certified 100% woman-owned flavor house in the world. Under her leadership, the company has grown into a global leader in dairy and dairy-free flavors, known for innovation and people-first culture.

Passionate about purpose-driven leadership, Laurette believes food has the power to nourish the world—and that true legacy is measured by the impact we have on others. She champions spaces where belonging is a priority, and employees and future leaders feel seen, heard, and empowered. Laurette also hosts the Owning Your Legacy podcast, where she shares real conversations on leadership, resilience, and living with intention.

Recognized with honors including Crain’s Notable Women in Manufacturing, NAWBO, and Chicago’s Woman Business Owner of the Year—and serving on the Boards of FEMA (Flavor & Extract Manufacturing Association) and Female Strong—Laurette continues to inspire others to define and own their own legacy. At her core, Laurette is a values-driven leader, mother of five, and mentor committed to nourishing both people and possibilities.

Commitment to Diversity, Equity, Inclusion, and Belonging

IFT is committed to ensuring members have access and the opportunity to contribute to their fullest potential. Diversity, inclusion, equity, and belonging are key to our mission to connect global food system communities to promote and advance the science of food and its application. Therefore, we believe it is critical to attract and engage a broad population of members and food science professionals to lead IFT through Board service. The Board strives to achieve broad representation of membership demographics and multi-representational factors, including career stage, education, areas of practice type and setting (e.g., academia, government, industry, consultancy), broad global and cultural experience, and a variety of special interests and expertise (e.g., food safety, regulatory, engineering, agriculture, sustainability, etc.). Please visit our Diversity, Equity, Inclusion, and Belonging page for more information.

Questions?

Please contact Felicia Owens, Staff Liaison to Leadership Development Committee, for more information or to submit a question.