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Seminar Schedule |
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10:00 - 11:00
Ground Level |
11:00 - 11:45
Jr. Ballroom,
Level 3
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11:45- 12:30
Jr. Ballroom,
Level 3
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12:30 - 1:30
Jr. Ballroom
Level 3 |
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Light Continental Breakfast |
Supercritical CO2 Extraction: Applications in the Foods and Dietary Supplement Industries
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FOOD EVOLUTION: Is “Plant-Based” Just Another Diet Fad or Here to Stay?
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From Warsaw to Worcester: Trends Leading to New Markets |
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Supercritical CO2 Extraction:
Applications in the Foods and Dietary Supplement Industries |
Hans Schonemann
CTO, Phasex Corp
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Phasex Corp applies the unique properties of supercritical CO2 to solve difficult separation problems that cannot be readily solved by traditional solvent extraction and distillation methods. Phasex applies SC CO2 in a broad segment of industries ranging from natural extracts and dietary supplements, industrial polymers and medical components. Phasex acts as a service provider for customers who have a particular active ingredient to be extracted from a raw material (botanical substrate). We use one technology – SC CO2 extraction and fractionation – to separate, purify, concentrate and extract various natural products at commercial scale. |
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Hans Schonemann is Chief Technology Officer of Phasex Corporation. He joined Phasex in 1992 and served as president of Phasex from 2012 to 2020. He has developed at bench scale, piloted, and brought to commercial scale operation numerous SC CO2 extraction processes of nutraceuticals actives from botanical substrates, purification of medical polymers, and concentration of food products. His degrees are in Chemical Engineering, a B.S. from the University of Massachusetts/Lowell (1991) and an M.S. (1992). |
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From Warsaw to Worcester: Trends Leading to New Markets |
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Patricia W. Peiffer, Principal
Sr. Research Analyst
Quesited, LLC
770.722.6804 [mobile]
www.quesited.com
LinkedIn Profile
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Aging populations, social changes, and technological advances are just a few of the factors motivating dynamic modifications in the food and beverage market and consumer consumption behaviors.
These shifts create possibilities to re-imagine the industry; providing opportunities to innovative products, explore new markets, and employ technologies that engage emerging consumer segments and create new experiences to retain loyal customers.
Janis Grover of Grover Global Food Marketing and Patricia W. Peiffer of Quesited, a market research firm, will discuss the transforming marketplace and introduce innovation in food production and marketing necessary to meet consumer demand to grow business and out-maneuver competitors.
Specialty food products will be introduced and discussed. |
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Janis Hertz Grover, President
Grover Global Food Marketing
International Brand Manager
with more than 25 years’ experience transitioning ethnic products and regional specialties into the conventional and specialty food markets. Janis has worked with food manufacturers in over 30 countries in Latin America, Asia, Europe, North America and the Middle East to create opportunities in developing economies. |
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PATRICIA W. PEIFFER – QUESITED, LLC
Marketing research and competitive intelligence consultantPatricia W. Peiffer is an experienced analyst and marketing manager, expert at collecting and developing first party data. Through myriad research methodologies she transforms words into numeric data to drive business decisions and strategy. With data-driven actionable insights, Patricia conveys market conditions, trends, emergent segments, product and communication distribution, and competitor actions. She presents well-organized data and information, useful in deeply understanding consumer behavior and attitude, customer experience and engagement, product development and use, competitors and competitive actions, and product distribution. Her clients include small business to enterprise organizations, nationwide to global in reach.Patricia holds a Master of Science from Rensselaer Polytechnic Institute, Lally School of Management and Technology. She is a graduate of University of Connecticut in marketing management. |
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FOOD EVOLUTION: Is “Plant-Based” Just Another Diet Fad or Here to Stay? |
Dr. P.K. Newby
CEO and Founder, Food Matters Media
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| Going “plant-based” is all the rage these days, offering novel dining options for contemporary eaters. Is it just a fad that will slowly fall by the wayside, like so many other diet crazes, or is it here to stay? Dr. P.K. Newby will answer this question using a nutritional ecology perspective that considers health, environment, economic, and societal factors that continuously shape the way we eat, from farm to fork. |
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Dr. P.K. Newby is a scientist, author, and entrepreneur who has dedicated her career to researching and communicating what we eat and why it matters, from farm to fork. An internationally recognized expert and inspiring speaker on plant-based diets and disease prevention and sustainable eating, she refocused her career on science communication in 2012 to bring evidence to today’s food and nutrition conversations, launching Food Matters Media, LLC, in 2019. She acts as a science advisor to a number of companies, and consults on a range of food-related projects, and her latest book is "Food and Nutrition: What Everyone Needs to Know” (Oxford University Press, 2018). A recovering academic, she holds a doctorate from Harvard, two master’s degrees from Columbia, and previously served on the faculties at Tufts, Boston University, and Harvard. She’s currently writing her next book highlighting her plant-based, globally-inspired, Healthy Hedonism (TM) philosophy and developing a docuseries on all the food things. Learn more at foodmattersmedia.com |
pkn@pknewby.com
pknewby.com. |
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