Northeast IT Food Industry Expo
May 16, 2018 • DCU Center • Worcester, MA
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Show Produced by
Events With Attitude



Seminar Schedule

10:30 - 11:15 11:15 - 12:00 12:00 - 1:00
Room D

Functional and Health Benefits of Fruit Derived Phenolic Compounds

3rd Generation Stevia Extracts
"Hot Topics, Product Priorities & High Potential New Directions"
Room E Business Management Software and the Food Industry

Tempeh: an Affordable, Nutritious, and Sustainable Protein Source

“Hot Topics, Product Priorities & High Potential New Directions”


Elizabeth Sloan
President, Sloan Trends Inc.

Contributing Editor,
Food Technology magazine
Marketing Editor,
Nutraceuticals World magazine

This fast-paced data driven presentation will outline the new megatrends impacting the food and beverage industry for the next few years, from the new Millennial baby boom, to outsourcing meals and eating alone. Dr. Sloan will update the latest on clean label, natural, organic and GMO foods and identify the next generation of food avoids.  Stay tuned for the latest heath/wellness trends and demands including what benefits and ingredients consumers are most interested in getting from foods/drinks.

Dr. Sloan has been a contributing editor to Food Technology magazine for nearly 20 years. She initiated Food Technology’s State-of-the-Industry reports including the Top 10 Food Trends and Functional Food Trends, What America Eats, Great Ideas from Abroad and more.

  Sloan Trends, Inc., a 22-year old San Diego-based consultancy helps identify new market opportunities for U.S./global food, beverage, foodservice, ingredient and commodity board marketers.

  She was formerly Editor-in-Chief of McCall's magazine; Director of the Good Housekeeping Institute/Seal & Asst. Editor-in-Chief, Good Housekeeping magazine – each with > 35 million readers/month; SVP/International Director, Food & Nutrition, Hill & Knowlton Public Relations; the 1st Scientific Director, Am. Assoc. of Cereal Chemists & Director of Nutrition Communications & Technical Services, General Mills.   Of note: the first director of the Good Housekeeping Institute was Dr. Harvey Wiley, who started the U.S. Food & Drug Admin.

  She has authored more than 470 articles on food, nutrition, health marketing and co-authored two college text books on nutrition. She has appeared on many radio and television programs, including the Today Show, Good Morning America, etc.

  She is the 2012 recipient of the Calvert L. Wiley Award from the Institute of Food Technologist’s for “outstanding service to the food industry” and has served as national President of IFT’s Nutrition/Student Divisions and of the Minnesota section.

  She has received two John J. Hill Awards for Excellence in Public Relations for the Kraft Fat-Free introduction and Wendy’s Int’l.

  She has a B.S. in Food Science, Rutgers University; Ph. D. in Food Science/nutrition and television/journalism from the University of Minnesota.

She lives in Escondido near the Wild Animal Park, where the endangered species are allowed to roam free for the San Diego Zoo. Liz is married to Retired Marine Colonel, James Barton Murtland and is the Mom to 3 cats Winston, Churchill and Blondie. She is the Commodore of the Santa Margarita Yacht Club on Camp Pendleton



Business Management Software and the
Impact on the Food & Beverage Industry

Walter Goodfield, EVP, RKLeSolutions

Learn what’s trending in business software from a veteran of the industry. Find out how software automation built specifically for food and beverage companies like yours save time and money, helping you stay competitive. In this session, we will: 1. Explore trends in the industry; 2. Define the software industry buzzwords to help you choose wisely; 3. Provide expert tips so you can make sense of your options and make the choice that’s right for you.

Walt has more than 24 years of experience helping companies select, implement, and successfully use ERP and other business process automation software. He has worked for three of the largest mid-market publishers in the world: Aptean, Infor and Sage in Sales, Education and Partner Program roles. Walt is passionate about helping companies improve operational efficiency and increase profits using business management solutions and automation strategically.

3rd Generation Stevia Extracts

Alex Woo, Chief Innovation Officer, Nascent Health Sciences

2nd generation stevia extracts were all about high purity RA, the higher the purity the better the taste.  Farm-based 3rd generation stevia extracts are the newer 2-way and 3-way blends of RABCDM for even more sugar like taste but at higher cost.  Alternatively, fermentation or enzymology-based stevia may co-exist in the near future.  Enzymatically modified stevia extracts are sweet taste enhancers that can be used as part of the stacking strategy for sugar reduction.


In his capacity of Chief Innovation Officer for Nascent, Alex Woo is accountable for driving scientific discovery, stevia product development, and food and beverage applications.

After earning a PhD in Food Science from University of Wisconsin-Madison, Alex had held various technical leadership positions in companies including Pepsi, Starbucks, Cargill and Wrigley in the past 30+ years.  He specializes in creating “better foods” with niche expertise in taste and smell neuroscience and plant-based ingredients.

Tempeh: an Affordable, Nutritious, and Sustainable Protein Source

Amadeus Dirando Ahnan, University of Massachusetts, Founder, Indonesian Tempe Movement

"Tempeh has been an affordable, nutritious, and sustainable staple protein source in Indonesia for more than 300 years. However, the science and technology on tempeh is still under-utilized. This session will explain tempeh fermentation turning soybeans into more edible, nutritious, and valuable food.”

Amadeus Driando Ahnan is a founder-coordinator of Indonesian Tempe Movement, an international non-profit organization that aims to give people access to affordable, nutritious, and sustainable protein source by promoting tempeh. He is currently pursuing his PhD in Food Science at the University of Massachusetts Amherst and an active member of Institute of Food Technologists (Former Past-President of the Student Association), Northeast Section Institute of Food Technologists, and Research Chefs Association (Vice Chair of the Student Committee). Besides his food science academic and social entrepreneurship career, Amadeus is also a food blogger and musician. More information can be found on


Functional and Health Benefits of Fruit Derived Phenolic Compounds
Lai Yee Phoon, Framingham State University
This presentation will focus on presenting an overview of the functional properties of phenolic compounds from fruit and fruit byproducts.. It will highlight the advantage of using fruit waste for enhancing functional characteristics of food products, primarily for diabetes management through byproduct based phenolic compounds.

Lai Yee Phoon is a graduate student in Food and Nutrition Science at Framingham State University. She obtained her bachelor’s degree in Nutrition from Montana State University and is interested in developing food products that have functional and health benefits. Her current research focus is on evaluating applicability of palm fruit juice for total phenolic (antioxidant) content, antioxidant activity and in vitro carbohydrate hydrolyzing enzyme inhibitory activity which is related to type II diabetes management.