Northeast IFT Food Industry Expo
May 17, 2017 • DCU Center • Worcester, MA
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Show Produced by
Events With Attitude

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Seminar Schedule


11:00 - 11:30 11:30 - 12:15 12:15 - 1:00
Room D

Late Morning Snack!
Lobby, Third Level

sponsored by
PRESSURE TECHNIQUES

Working toward Clean Labeling
Creative Ways to Develop Flavor in Product Development
Room E Best Practices for Sourcing Ingredients in Developing Markets

“Creative Ways to Develop Flavor in Product Development”

Gina Parisi, Director, R&D/Quality Assurance
Custom Seasonings

Flavor is an essential part of any eating experience.  It can be subtle or robust - and whichever way it is delivered, flavor can make for something unforgettable.  During this presentation, we will touch upon different ways to incorporate flavor by using certain preparation procedures, adding seasonings and spice blends, and by means of cooking methods.  We will discuss how these techniques can add distinct dimension to a product and how balancing these practices can deliver optimum flavor.  

Gina Parisi is the Director of R&D and Quality Assurance for Custom Seasonings Inc.  Prior to becoming director, Gina managed the CPG R&D department for High Liner Foods and was also previously a member of the R&D team at Gorton’s Seafood.  She is an alumnus of Johnson and Wales University, graduating with her bachelor’s degree in 2003.

 

"Best Practices for Sourcing Ingredients in Developing Markets"

Roger T. Lawrence , Corporate Vice President
 
Global Quality & Regulatory
McCormick & Company, Inc
.

McCormick & Company has been in the business of sourcing ingredients globally since our founding in 1889.  As such, we have unique experience and know-how in sourcing pure, wholesome and safe materials from so many countries around the world.  McCormick has a long history of sourcing from China, India, Indonesia and other developing markets that are characteristically more challenged for Good Agricultural Practices, Good Manufacturing Practices and adulteration-free products.

The subject discussion will be a high-level review of the preventive, chain of custody framework that has evolved over time, focusing on our core spice and herb business.

Roger Lawrence is responsible for Quality Assurance, Food Safety and Regulatory Systems and Programs throughout McCormick's worldwide operations and supply chain.
Prior to his current assignment, Mr. Lawrence has held positions as, Director of Product Development and Quality Assurance – Europe, Director of Product Development and Quality Assurance for the International Group, Vice President of Technical Services for the US Consumer Products Division, and Vice President, Operations and Technology for the Asia-Pacific Zone.
Before McCormick, Mr. Lawrence was employed with Quaker Oats Company in quality managerial positions at both plant and corporate headquarters.
Mr. Lawrence is a member of the Institute of Food Technology (IFT) Board of Directors. He is on the Board of Directors of the International Food Information Council (IFIC) and is the past Chairman. Mr. Lawrence serves on the Scientific and Regulatory Affairs Council (SRAC) of the Grocery Manufacturers of America and is a member of the Executive Committee for SRAC. Additionally, he serves on the Board of Directors of the Science and Education Foundation of GMA. He also serves on the JIFSAN Advisory Board. He serves as chair of the Maryland – Sister State Executive Committee, and he serves on the John Hopkins Bayview Medical Center Patient Advisory Board. Additionally, he serves on the Advisory Board of Stella Maris, Inc. Mr. Lawrence is a graduate of DePaul University, Chicago, Illinois.

Working toward Clean Labeling

Michelle Cannon
Manager, Sales Development
Ingredion




There is currently no official definition as to what clean label means, therefore no real formal standards to help formulate a "clean label" product. Consumers continue to demand products that are free of complicated and chemical sounding additives, formulated with short understandable ingredient lists and minimal processing. It is critical for the ingredient supplier, product formulator, manufacturer and retailer to have an understanding of their customers' priorities, what they are willing to accept in their product and their level of knowledge about health and nutrition. Keeping the ultimate customer in mind is instrumental in determining ingredient selection, formulation, processing, packaging, distribution and finished product attributes. All stages of development can be adapted toward clean label conversions, but we in the food industry must be mindful and prepared for the tradeoffs at every phase of development, while continuing to comply with FDA and USDA's regulatory requirements. In addition, consumers also need to be made aware as to the tradeoffs in taste, product performance, appearance, shelf life, etc.
 
This presentation will review how Ingredion defines 'Clean Label', the drivers of this movement, the food industry response and implications and the ingredient options for you to formulate or reformulate to simplify your labels.


 

Michelle Cannon is a Manager of Sales Development at Ingredion as a part of the Go To Market with a focus on a variety of specialty ingredients.  She has been with Ingredion for 1 year and prior to that had extensive experience as a product developer at The International Food Network in Ithaca, NY (now Covance Food Solutions). There, she worked as a consultant to the food and beverage industry for almost 21 years, and had a special interest in the regulatory aspects in the product development cycle. Michelle is truly enjoying business development and supporting product development with relevant products that fit right into the clean label trend.  She finds her development background as an added bonus to lend customer perspective to her work. Michelle received her BS at Cornell University and MS at Virginia Tech in Nutritional and Food Science. She has been happily living in Ithaca for 23 years, and enjoys spending time with her husband and two daughters, playing tennis as much as possible, cooking, reading, and binge-watching a number of television programs.