Taking stock of where we are and what may lie ahead
8:40 - 9:10 am
Disruption by the Pandemic: Future Proofing the Food Industry
Kantha Shelke, Ph.D., CFS, is principal at Corvus Blue LLC.Kantha held senior positions at ACNielsen, Ben & Jerry's, Continental Baking and Grand Metropolitan and founded Corvus Blue in 2000 to help startups and established entities at the intersection of science and business to maximize opportunity and minimize risk. She is a senior lecturer in Johns Hopkins’s Food Safety Regulation Master of Science Program, a visiting professor at the Department of Food Science and Nutrition, at Management Center Innsbruck (MCI) in Austria., and serves on the Faculty Advisory Board on Food and Agriculture at McGill University, Montreal, and on the Faculty Advisory Board at Southwest College of Naturopathic Medicine, Tempe, Arizona. Kantha is a contributing editor for Prepared Foods magazine, and PLMALive! video magazine. She is passionate about advancing the understanding of food science, nutrition, food law, and culinary arts with science and sensibility.
This presentation will trace the disruption the coronavirus pandemic has created across the value chain in the food industry and innovations that have changed how food is produced and distributed. Case studies and real-world examples will hopefully, inspire new product developers, manufacturers and marketers to not only take advantage of opportunities emerging from current events, but to also consider evolving consumer behavior and possible changes in regulations to future proof the food industry.
9:10 - 9:30 am
Processed Food and COVID-19: how has
COVID affected CPG
Susana Socolovsky, Ph.D., CFS, has devoted 20 years to scientific research and teaching at the University of Buenos Aires. She was awarded the Argentine National Biannual Prize on Organic Chemistry. She is a Fellow of the International Academy of Food Science and Technology. Susana has presented in more than 200 Conferences in 20 countries, and dictated courses in 14 Latin American countries. Dr. Socolovsky is the immediate past President of the Argentine Association of Food Technologists as well the President of the 2019 Latinamerican and the Caribbean Congress of Food Science and Technology. She is a member of the Argentine Nutrition Society and has served as a member of the International Scientific Committee of the 21st International Congress of Nutrition 2017. She is a Professional Member and Food Science Communicator with IFT, collaborator of ALACCTA and IUFoST. She has worked as an International Technical Consultant in Regulatory and Scientific Affairs and Food Innovation for the last 30 years. Since 1992, she has acted as a non-governmental representative at Mercosur regulatory meetings and is member of the expert panel of the Argentine National Program for Healthy Eating and Prevention of Obesity since 2016.
The topic of processed foods is being now hotly debated at all levels, within the constraint of scientific logic but also at large extent with concepts that escape the current scientific knowledge of food processing technologies and incorrectly assigning health related outcomes to food processing.
In 2009 Carlos Monteiro with the University of São Paulo, Brazil, questioned the public and personal health value of processed foods. By creating a NOVA system which proposes four categories of foods, it seeks to transmit that food processing is the primary driver of diet quality. Of these four categories, the category “ultra-processed foods'' has been widely studied in relation both to diet quality and to risk factors for noncommunicable disease. The public health nutrition advice of NOVA is that ultra-processed foods should be avoided to achieve improvements in nutrient intakes with an emphasis on fat, sugar, and salt. This system has shed an unfair tarnish on the reputation of processed foods.
Studies will be discussed that demonstrate that actual data do not support that assumption and ideas will be shared to counteract this recommendation. The presentation will bring together different perspectives on processed foods and focus on the impact and importance of food processing from the food technology perspective.
9:30 - 9:50 am
COVID’s Impact on the Supply Chain or Sales
Nathan Smith is Senior Strategic Account manager at ADM / wild flavor. He has been in the Food industry for over a decade, starting his career as a management trainee in the procurement division of the largest privately held flavor house (Firmenich) in the world. He then moved on to become a buyer within Firmenich for two years. He was the Raw Materials manager for North America and implemented S&OP for Firmenich. Two years later, he transitioned into a sales role for Firmenich. After four years in that role, he moved to Kerry, where his role was expanded beyond just flavors and into the realm of flavors & ingredients and turn-key, solution-based sales. He recently joined ADM as a senior strategic account manager where he manages customer relationships of some of key accounts in Nutrition and Beverage on the West coast.
A discussion around some of the effects Covid-19 has had in the food and ingredients world. From reviewing some specific impacts to Raw material supply chains through product development cycles, development direction, and innovation areas from our end customer. Also, we will look at consumer behaviors and how Covid-19 has impacted them. This discussion will take us from the initial onset of impacts mainly experienced in Q2 2020 through Q4 2020 and a look at projecting 2021.