Agenda

Click on the buttons to view information:

Sunday, September 29

12:00 – 4:00 pm 
Monte Rosa 

Registration


 

 

Back to the top

Monday, September 30

7:00 am – 5:00 pm
Monte Rosa

Registration


7:30 – 8:30 am
Montreux Ballroom

Breakfast Buffet, Exhibits

Sponsored by TreeTop

8:30 – 8:45 am
Vevey Ballroom

Opening Remarks
Mike Leonard, Strategic Leader and Publisher, Prepared Foods


8:45 – 9:45 am
Vevey Ballroom

KEYNOTE: To be announced.


9:45 – 10:30 am
Vevey Ballroom

Innovation In Action: “The Hatchery Chicago” Helps New Food & Beverage Start-ups

Speaker: Natalie Shmulik, CEO, The Hatchery Chicago

Chicago already is home to many large, leading food and beverage companies. But did you know the city also is home to just as many start-ups and dedicated creative spaces—just for them! Come hear Natalie Shmulik, CEO for The Hatchery Chicago. This $34 million innovation incubator center—a non-profit business—opened in December 2018 as one of the nation’s largest food incubation spaces. The 67,000-sq-ft. facility has 56 private production-ready kitchens, a large shared kitchen, walk-in dry/cold/freezer storage, business planning services and a dynamic co-working space for meetings and events. Along with an M.L.A. in Gastronomy from Boston University, Shmulik has a wide range of experience working with supermarkets, culinary publications, consumer packaged goods companies, and food service establishments. Shmulik brings has a unique perspective on food incubators and she will share success stories—and more, from The Hatchery Chicago’s first nine months.


10:30 – 11:10 am
Montreux Ballroom

Refreshment Break, Exhibits


11:10 – 11:55 am
Vevey Ballroom

Speaker: Carolina Fryer, Managing Director, Mission Field


12:00 – 1:30 pm
Montreux Ballroom

Luncheon, Exhibits


1:30 – 2:15 pm
Vevey Ballroom

Speaker: To be announced.


2:15 – 3:00 pm
Vevey Ballroom

“Off-The-Shelf” Insights on Food & Beverage Innovation: A Natural Grocer’s Perspective

Speaker: Josh Resnik, CEO, The Wedge Community Co-Op

Minneapolis’ Twin Cities Co-Op Partners is one of the nation’s largest and most successful retail co-ops with two high-volume grocery stores and a warehouse all specializing in natural, organic and local products. However, many Twin Cities consumers may not even realize that Twin Cities Co-Op is more widely regarded for its work with small and emerging food and beverage brands. Leading that vision has been Twin Cities Co-Op CEO Josh Resnik, who previously led a small start-up (Wild Idea Buffalo) and also had more than 13 years of senior marketing experience for some of General Mills’ largest brands and businesses. Now Resnik leverages that passion for food and beverage innovation to help both manufacturer-suppliers and Twin Cities Co-Op partner members. Come listen as he shares insights product development and packaging insights (and more) … from both sides of the buying table.


3:00 – 3:30
Montreux Ballroom

Refreshment Break, Exhibits


3:30 – 4:15 pm
Vevey Ballroom

Green Wave: Cannabis Food & Beverage Product Innovation, Safety, Science

Speakers:  Scott Mandell, President, Cannabistry Labs
Shehzad Hoosein, Executive Vice President, Cannabistry Labs

Trend spotters already consider cannabis edibles as a top 10 food trend and US and Canadian sales of these food and drink products are projected to reach $4.1 billion by 2022, according to a report from ArcView Market Research and BDS Analytics. Prepared Foods New Products Conference is pleased to welcome Cannabistry Labs President Scott Mandell and Executive Vice President Shehzad Hoosein. Cannabistry Labs, Niles, Ill., is a third-party product development and scientific products consultant specializing in cannabinoid products and research. Mandell joined the company in 2017 after selling his own innovative company, Enjoy Life Foods, an allergen-free products pioneer, to Mondelez International. Hoosein joined Cannabistry Labs in 2015 after more than 15 years of leadership in product innovation at DIAGEO, the world’s leading premium spirits company.

Come hear Mandell and Hoosein share insights and predictions about this dynamic and fast-growth market. Topics will include the latest trends in new food and beverage development as well as the critical issues of supporting food science, food safety and regulatory / labeling.


4:15 – 5:00 pm
Vevey Ballroom

Spirit of Innovation Awards Ceremony

Join us in celebrating the industry-nominated, innovative product development teams that recently introduced a new product in foodservice and retail markets. Learn the story behind the winning products.


5:00 – 6:00 pm
Montreux Ballroom

Spirit of Innovation Celebration Reception

Celebrate and toast the 2019 Spirit of Innovation Award winners. Taste some of the winning products and network with R&D teams before you head out for dinner.

Dinner on your own.


 

 

Back to the top

Tuesday, October 1

7:30 am – 5:00 pm
Monte Rosa

Registration


7:30 – 8:30 am                                                                                   
Montreux Ballroom

Breakfast Buffet, Exhibits


8:30 – 9:30 am
Vevey Ballroom

KEYNOTE:

Clarence Mak, Chief Marketing, Sales and Innovation Officer Global Food at Mars

Panel Discussion

Moderator:  Rachel Cheatham, Ph.D, Founder & CEO, Foodscape Group LLC

Panelists:
Philip Saneski, Vice President-Product for ReGrained
Chef Naikang Kaun, Culinary Ninja, Tyson Food Innovation Lab


10:15 – 10:45 am
Montreux Ballroom    

Where We Work: How a Facility Literally Facilitates Collaboration, Innovation

Ready to see the future of new product development? The innovation center of tomorrow promises to look nothing like the sterile industrial offices and labs from decades ago! Today’s multi-disciplinary teams of professionals—including consumer insights, packaging, R&D, chefs and operating engineers—now must quickly and easily gather in spaces expressly designed to enhance their work. Moreover, these new facilities will come equipped with tools and technologies to support ideation, speed and precision. Come hear Hixson share a glimpse of the very best in new food and beverage innovation center designs.

Refreshment Break

  Sponsored by Flavor Dynamics inc.

10:45 – 11:45 am
Vevey Ballroom

Gen Z Panel Discussion

Facilitator: Maeve Webster, President, Menu Matters

It won’t be long before Gen Z, the next big generation, starts impacting new product development, food consumption and purchase patterns. Come hear what some of those consumers have to say—now!

Maeve Webster, founder of Menu Matters, will lead teens in a discussion about technology (platforms that teens use to learn about foods, make purchases and share opinions), preferences (preferred flavors, formats, categories, cuisines, packaging, etc), and eating places, locations and other influencers (preferred at-home and away-from-home options, etc.). Gen Z consumers also will discuss their ultimate decision drivers. Webster will engage them to talk about how they consider a manufacturer’s ethics, transparency, ingredient sourcing, geopolitical issues, uniqueness, etc.


12:00 – 1:30 pm
Montreux Ballroom

Luncheon, Exhibits


1:30 – 2:15 pm
Vevey Ballroom

Speaker: Maeve Webster, President, Menu Matters

A summary of what we learned from Gen Z panelists. Webster provides insights and key takeaways.


2:15 – 3:00 pm
Vevey Ballroom

Speaker: R. Andrew Hurley, PhD, Assistant Professor, Department of Food, Nutrition and Packaging Science, Clemson University


3:00 – 3:30 pm
Montreux Ballroom

Refreshment Break, Exhibits


3:30 – 4:15 pm
Vevey Ballroom

Speaker: Lynn Dornblaser, Director, Innovation & Insight, Mintel

Dinner on your own.


6:00 – 9:00 pm

Street Dive Chicago
Join marketing and culinary experts of the brand marketing agency, SRG, for an off-the-grid culinary voyage into the burgeoning Chicago food scene. SRG’s proprietary STREET Dive culinary immersion program is a real-time, feet-on-the-street think-tank that takes companies and their customers on off-the-grid culinary voyages designed to stimulate fresh R&D thinking, build team consensus and generate new trend-forward products.

Sponsored by Tastepoint

 

 

Back to the top

Workshop Wednesday, October 2

7:30 – 8:30 am
Currents

Breakfast Buffet


8:30 – 9:15 am
Geneva

KEYNOTE: Chicago Street Dive Findings

Speakers: Amy Shipley, Managing Director/Partner and
Liz Moskow, Culinary Director, Sterling-Rice Group


9:15 –10:00 am
Geneva 

Speaker:


10:00 – 10:45 am
Geneva

Speaker:


11:00 am

Conference adjourns


 

 

Back to the top