SupplySide

FOOD & BEVERAGE SCIENCE ADVISORY BOARD

SESSIONS

• Location: Congress Center, Marco Polo 701, Level 1
• Speaker: Jeff Manning, chief marketing officer, Cherry Marketing Institute; marketing strategist, GOT MILK? Campaign

Nearly all successful food companies and commodity marketing boards spend substantial time and energy researching who ultimately buys and consumes their products. Yet, far fewer study the industrial buyers who make the ingredient decision, despite the fact that for many category marketers (beef, eggs, dairy, produce), the ingredient decision is absolutely crucial. Join Manning as he shares the findings of an in-depth research study designed to help understand or “dissect” the ingredient decision process among major food manufacturers and food service operators. The resulting report, entitled “CMI Ingredient Innovation Research Report,” surveys senior research and development executives at 17 major food manufacturers and foodservice operators, revealing why certain ingredients make it into products that will appear on grocery shelves and restaurant menus. This senior marketing executive will share key lessons, insights and implications from the study, including the definition of the stage gate decision process and how it continues to dominate, the key factors underlying food and fruit ingredient decisions – both barriers and opportunities, and conclusions and implications for anyone involved in the food innovation/development business.

• Location: Congress Center, Marco Polo 701, Level 1
• Speaker: Tom Vierhile, director – product launch analytics, Datamonitor

Losing weight and keeping it off long-term may be one of this decade’s greatest public health challenges as consumers of all ages wrestle with weight-maintenance issues. Weight management is more than just a health issue. Discrimination based on weight increased more than 60 percent during the last decade, affecting 12 percent of U.S. adults. The good news is that packaged goods makers have come up with an impressive array of new weight-loss and weight-maintenance products that make it easier than ever to lose weight or maintain a healthful weight. From satiety-enhancing yogurt products and appetite-suppressing supplements to chewing gum that swells the stomach to stave off hunger, we’ll take a close look at the latest breakthroughs in weight-loss and weight-maintenance products from around the world. We’ll also examine consumer attitudes from around the globe toward diets, weight-loss products and other body shape issues with an eye toward where the market is headed.

• Location: Congress Center, Marco Polo 701, Level 1
• Speaker: Jay Udani, M.D, C.P.I., assistant clinical professor, UCLA School of Medicine; CEO and medical director, Medicus Research LLC; medical director, Northridge Hospital Integrative Medicine Program

The obesity epidemic is foreshadowing the coming diabetes catastrophe, which has the potential to ruin lives and bankrupt medical systems. While medications are useful in managing the condition once it has manifested, food and dietary ingredients are powerful epigenetic modifiers that can prevent, manage and possibly reverse the ravages of diabetes. During this session, Dr. Udani will review and evaluate the clinical evidence that supports (or refutes) the ability of these products to benefit the millions of people at risk or already suffering from this dreaded disease.

• Location: Congress Center, Marco Polo 701, Level 1
• Speakers: Richard C. Kraska, Ph.D., COO and co-founder, GRAS Associates LLC; Robert S. McQuate, Ph.D., CEO and co-founder, GRAS Associates LLC; Marc S. Ullman, Esq., partner, Ullman, Shapiro & Ullman LLP

The panel will address the current state of affairs and practices regarding GRAS evaluations for food ingredients and what changes might emerge in the near term. Consideration will be given to FDA’s present GRAS notification program with particular focus on the practices occurring during the past few years. What works and what does not work in attaining FDA concurrence with GRAS determinations will be explored, along with identifying FDA’s hot buttons and practical solutions for increased success with this process. GAO issued a detailed evaluation of the procedures and operations associated with GRAS determinations of food ingredients, considering the role of FDA in this effort and the industry practice of undertaking independent GRAS determinations. The GAO findings and associated recommendations will be addressed because of the potential to trigger changes in the evauation of the safety of food ingredients. Current practices regarding GRAS status, the detailed review by GAO of the GRAS process and procedures, and broader consumer, industry and government concerns with food ingredient safety collectively provide the framework that may prompt regulatory and legislative changes. Projections as to what changes may occur and when will be considered.

• Location: Congress Center, Marco Polo 701, Level 1
• Speakers: Rob Paul, Ph.D., founder, Nawgan Products LLC; James S. Tonkin, principal, Healthy Brand Builders

Dr. Rob Paul, clinical neuro psychologist on staff at Washington University and University of St. Louis, is the founder and creator of NAWGAN, Brain Health Drinks, a new drink bringing vetted ingredients into a single beverage, which offers a sharper functioning brain, with great taste and popular packaging. This could be the ‘real deal.’ Attend this session and judge for yourself.

• Location: Congress Center, Marco Polo 701, Level 1
• Speakers: James S. Tonkin, principal, Healthy Brand Builders; Anthony L. Young, Esq., partner, Kleinfeld, Kaplan and Becker LLP

Late last year FDA provided guidance on beverages as dietary supplements and as conventional foods. Almost a year later, Washington, DC food and drug lawyer Tony Young and brand builder consultant Jim Tonkin will discuss whether FDA’s draft guidance had an impact on beverage innovation over the past year. What can be expected in the future for this category? And do the regulatory issues raised by FDA limit innovation or are they just speed bumps to be negotiated and addressed prior to marketing?

• Location: Congress Center, Marco Polo 701, Level 1
• Speaker: Stephen R. Allen, vice chair, 6 Pacific Partners; founder and screening committee chairman, Nutrition Capital Network

Learn how successful partnerships are designed, structured and sustained using real examples from the food, beverage and nutraceutical industry. Examples will include challenges faced by a small R&D company in finding a partner for its innovative, platform technology for beverage manufacturers; how a medium-sized B2B equipment company worked with branded food companies to expand distribution and drive consumer trial; and options for a product development group that tried unsuccessfully to find a sales and marketing partner for a novel food product. These examples will illustrate how to select target partners; preparing for a negotiation; the pros and cons of different structures; how intellectual property can be protected when patents, brands or a supply lock are not feasible; and the essential elements of a term sheet.

• Location: Congress Center, Marco Polo 701, Level 1
• Speaker: Jeff Hilton, co-founder and partner, Integrated Marketing Group

Consumers are increasingly looking to food and beverages as a source for improved health and wellness, with naturally functional and ingredient-enhanced products leading the way. This growth trend sets the stage for an unprecedented number of product introductions, but with an 80-percent failure rate for all new functional food and beverage products, manufacturers often are missing the mark with consumers. Strengthen your marketing strategy and execution by understanding the key trends driving functional food and beverage category expansion and by learning how to apply those to your product development activities.

• Location: Congress Center, Marco Polo 701, Level 1
• Speaker: A. Elizabeth Sloan, Ph.D., president, Sloan Trends Inc.

America’s major demographic segments are in transition with new lifestyle trends, food attitudes, preferences and product criteria driving new marketing opportunities — and creating new issues — for the food and foodservice industries. From the Matures to the Millennials, each generation’s rules are different and their requirements unique. Millennials are becoming new parents, the last of the baby boomers are entering their 50’s and the empty-nest phase, and the Matures are increasingly managing health conditions. Attend this session to learn how to keep pace with America’s changing demographic profile and gain valuable insight into how you can capitalize on these shifting lifestyle markets.

• Location: Congress Center, Marco Polo 701, Level 1
• Speakers: Judith R. Lindsey, vice president and general manager, Product Dynamics, a Division of RQA Inc.; Stephanie Lynch, director – health and wellness, Virginia Dare Extract Co.; Scott Riefler, regional vice president – sales, TIC Gums Inc.

Stevia remains one of the key areas for new product development of new food and beverage products and offers a unique way to “naturally” reduce calories, replace sugar, high fructose corn syrup or “artificial” sweeteners. Stevia offers benefits that can address multiple consumer needs across many user groups, including those looking for solutions to weight or calorie control, diabetic friendly and natural or organic compliant non-caloric sweeteners. Given this, the excellent sweetening capabilities of stevia and its inherent product and process stability, stevia-based sweeteners are being explored in a wide array of foods, beverages and dietary supplements. Replacing sugar and other sweeteners with stevia requires formulation rebalancing and often both flavor and texture expertise. The presenters, all members of NAFFS, will share insights on how to optimize flavor delivery and texture to ensure an acceptable and/or superior-tasting finished product.