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Education Program sponsored by
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Educational Sessions
Receive a $50 discount on the Executive Package.
The Executive Package includes admittance to the three-day education
program, exhibit hall, VendorWorks presentations, Nov. 7 and 8 receptions and a
seminar workbook. To register, call (800) 454-5760 or visit
www.supplysideshow.com/west/promo and enter promo code FPDvip.
SupplySide West offers 80+ presentations during the three-day event. Below is
a select list of presentations.
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Tuesday,
November 6, 2007 |
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| Noon-12:50pm |
How to Create Omega-3 Products that Exceed
Consumer Standards
Technical issues are stalling omega-3
product launches as companies strive to address
key sensory challenges. Attend this
information-packed session to learn how two
industry leaders are joining forces to help
manufacturers launch successful functional foods
and beverages with omega-3 fish oils. Learn the
steps to avoiding costly and time-consuming
formulation pitfalls, and how to overcome the
challenges posed by specific applications.
Attendees will also be able to sample a
delicious treat containing omega-3 fish oils.
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Speakers:
 Scott
Backman, market development manager,
functional food and food technology, Cognis
Nutrition & Health, is a seasoned industry
veteran with 20 years of experience selling and
marketing specialty ingredients to major food
and beverage producers worldwide. Backman is a
2006 director of the Chicago Drug and Chemical
Association, and a member of the Institute of
Food Technologists.
 Greg
Horn, senior director, technology and
innovation, WILD Flavors, Inc., has been in the
beverage industry for 20 years. For the past
four years, Horn’s primary roles have been to
investigate the benefits, application and
commercialization of novel health ingredients.
He was the director of beverage technical
services at WILD Flavors, specializing in
developing and commercializing innovative
beverages for the consumer market. Prior to
that, Horn worked for Pepsi Cola, where he
managed the development and national rollout of
several new initiatives. Horn is serving as the
vice chairperson of the Non-Traditional Beverage
Committee in the International Society of
Beverage Technologists (ISBT).
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| 1-1:50pm |
Opportunities for Weight Management in Food
Products
In this session, an overview of the
opportunities for weight management products
will be provided. Various aspects will be
discussed, such as hunger control, development
of new ingredients, interaction between satiety
and hunger control, and the possible mechanisms
that play a role in weight loss, such as
increased metabolism, fatty acid oxidation and
increase of satiety hormones. Join Peter Haring
as he discusses ingredients deemed effective and
those which create a lot of hype, with no
substantiation. If the ingredients business
wants to be seen as responsible, it should base
itself on proper clinical trials and an internal
procedure that can survive rigid scrutiny.
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Speaker:
 Peter
Haring, global program director, weight
management, Unilever, has been working for over
20 years in research and product development.
Haring has primarily worked in Europe as head of
flavor application; head of bio-organic
chemistry; science area leader-taste and flavor;
and business development manager. With Unilever,
Haring has been responsible for setting up
strategic collaborations with a limited number
of flavor suppliers and vitality ingredient
suppliers.
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| 2-2:50pm |
Coffee and Health: Surprisingly Good News
about Disease Reductions
Over the past 30 years, coffee and caffeine’s
health effects have been studied extensively in
animals, epidemiologic investigations and
randomized clinical trials. Coffee and its
ingredients have often been blamed for a variety
of ills, such as heart disease, birth defects,
bladder cancer and other unfavorable health
outcomes. Research results have generally
suggested coffee drinking may have either null
effects or mildly adverse effects on human
health. Attend this session to learn of the
extensive research conducted over the past
decade that has almost completely validated
coffee drinking. Coffee has more recently been
shown to significantly lower the risk of
numerous diseases, including Type 2 diabetes,
certain cancers (colorectal, liver, breast),
liver diseases, Parkinson’s disease, Alzheimer’s
disease and others.
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Speaker:
 James
R. Coughlin, Ph.D., is an independent
consultant to food, nutraceutical, chemical,
mining and consumer products companies and their
trade associations, law firms and public
relations firms. He worked at Armour Foods,
General Foods and Kraft Foods managing
toxicology and regulatory affairs. Dr. Coughlin
served as president of the Association for
Science and Information on Coffee and as vice
president of the International Society for Trace
Element Research in Humans. He was elected three
times as chair of IFT’s Toxicology and Safety
Evaluation Division, and now serves on the IFT /
FDA Expert Panel on Food Defense, and as IFT’s
Codex Subject Expert on Food Contaminants.
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| 3-3:50pm |
Chocolate: From Ancient Remedies to
Modern Medicine
Meso-American cultures revered the cocoa
bean – the seed of the fruit of the cacao
tree – for centuries, touting it for its
sustenance and life-giving medicinal
qualities. Today, nutrition scientists,
chemists and other researchers have applied
modern scientific rigor and discovered
numerous health benefits associated with the
consumption of cocoa-containing products
such as chocolate. This presentation will
review the history of cocoa and chocolate,
its chemical composition, and the clinical
data supporting potential health benefits.
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Speaker:
 Debra
Miller, Ph.D., director of the clinical
nutrition program and nutrition
communications, The Hershey Company, works
closely with food scientists and marketing
professionals to develop health and wellness
oriented products. Dr. Miller also
collaborates with university-based
researchers to develop clinical research
protocols to provide the evidence base to
support the health benefits of such
products. She also develops information and
copy for Web site communications on
nutritional issues, and assists in the
overall nutritional communications plan for
The Hershey Company. Dr. Miller completed a
post-doctoral fellowship at Harvard Medical
School, where she focused on adult weight
management. Prior to joining The Hershey
Company, Dr. Miller served as director of
nutrition communications for the Solae
Company, and was an assistant professor at
Johns Hopkins University School of Medicine.
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Wednesday,
November 7, 2007 |
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| 8-8:50am |
Breaking Down the Regulatory Barriers to
Functional Foods
At a time when 150 million Americans are
investing over $20.5 billion in a healthy future
on functional foods, nutraceuticals and dietary
supplements, FDA is doing little to ensure that
all the safe and efficacious products that might
come to the market are allowed to do so. In this
session, Dr. Burdock will describe the
regulatory difficulty in which FDA has placed
itself, and a possible solution to the problem
with the creation of a new category of “Functional
Food Claims,” subject to pre-market approval
by expert panels. Criteria for approval of
functional food claims would allow for the use
of biomarkers, meta-analysis and other metrics
not currently permitted for health claims or
qualified health claims. Health claims would
remain the sole domain of FDA, and the agency
would be encouraged to liberalize the
requirements such that substances currently
approved as qualified health claims would be
subsumed into the health claims category. The
paradigm for structure/function claims for
dietary supplements would remain unchanged.
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Speaker:
 George
A. Burdock, Ph.D., president, Burdock Group,
is an internationally recognized authority on
the safety of food ingredients, personal care
products and dietary supplements. He has over 40
publications in scientific journals and has
published three books, two editions of Fenaroli’s
Handbook of Flavor Ingredients, and the Encyclopedia
of Food and Color Additives. Dr. Burdock is
coauthor of the chapter “Food Toxicology” in
the current and previous edition of Casarett and
Doull’s textbook “Toxicology,” the
standard textbook and reference book in the
field of toxicology. Dr. Burdock is a diplomat
of the American Board of Toxicology, a fellow of
the American College of Nutrition, and a member
of the American Chemical Society, the Society
for Regulatory Toxicology and Pharmacology, the
Society of Toxicology, the American College of
Toxicology and the Institute of Food
Technologists.
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| 9-9:50am |
The Alliance for a Healthier Generation:
Working with Industry to Increase Children’s
Access to Low Calorie & Nutritious Foods
& Beverages
The Clinton Foundation and the American
Heart Association partnered in May 2005 to
create a new generation of healthy Americans by
addressing the leading public health threat of
childhood obesity. The Alliance for a Healthier
Generation’s overall effort targets four key
areas to spark change and encourage healthier
lifestyles for young people: industry, schools,
health care and kids. In 2006, the Alliance
reached voluntary agreements with major beverage
and food manufacturers to sell lower calorie and
more nutritious products in schools. This
session will provide an overview of the Alliance’s
work in these four key areas, a synopsis of
these agreements, and a discussion of the
Alliance’s ongoing efforts in working with the
food and beverage industries.
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Speaker:
 Brian
Herr, industry director, the Alliance for a
Healthy Generation, is responsible for
developing programs and partnerships with the
private sector that contribute to improving the
health and wellness of today’s youth by
increasing access to healthier foods, beverages
and physical activity. Herr led Alliance efforts
for the agreements reached with food and
beverage manufacturers that set nutritional
guidelines for competitive foods and beverages
offered in schools, and defined cooperative
relationships with the nation’s leading food
and beverage companies to achieve adoption in
schools. Herr joined the Alliance after a career
of increasing responsibility in sales and
marketing leadership positions for successful
high tech companies such as MDL, Documentum,
Ariba, Savi, iManage and Certeon.
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| 12-12:50pm |
Leading Trends in the Functional Food &
Beverage Market
It’s no secret consumers increasingly
desire healthier food and beverage products. Not
surprisingly, the packaged foods industry has
begun to pay close attention to consumer
demands. In today’s market, eating habits,
taste, preference formation, food styles and
ingredient infusion drive product development.
Join Kate Peringer, marketing communications
manager, The Hartman Group, as she tracks the
continuing rise of functional food and
beverages, and analyzes the factors driving
consumer interest in the market.
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Speaker:
Kate Peringer is marketing
communications manager of The Hartman Group.
Peringer is responsible for marketing
collateral, media placement and proactive public
relations strategies. She strives to bring
understanding and awareness to clients through
public speaking engagements at trade shows and
conferences. Peringer’s previous marketing
experience focused on the real estate industry,
in which she implemented and managed online and
print media campaigns to promote the company,
agents and listings.
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Thursday,
November 8, 2007 |
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| 8-8:50am |
The Future of Functional Beverages
Consumption of functional beverages is
increasing at a steady rate. From
calcium-fortified orange juice to a plethora of
fruit drinks, supermarket shelves are being
inundated with new functional beverage products
on a daily basis. Will this trend last, and if
so, for how long? Join beverage guru Jim Tonkin
as he moderates a panel of leading functional
beverage executives who will discuss this
fast-growing category and where it’s going
next. They will provide insight on new
ingredients working together to deliver
nutraceutical and functional benefits, and what
innovations we can expect to see in the future.
Moderator:
 James
S. Tonkin, principal, TonkinConsulting, is a
private-sector brand product and marketing
development professional who builds and designs
national infrastructures for food and beverage
industry clients. For more than 33 years, Tonkin
has created and implemented successful business
and financial strategies for domestic and
international corporations, focusing on
production, branding, sales, marketing and
distribution. He has promoted brand and
marketing programs for clients in the bottled
water, functional food and beverage industries.
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 Steve
Allen, vice president, new ventures for
Nestlé, has been in the food industry for over
20 years, where he has had functional
responsibility for marketing, sales and general
management. Prior to moving to the United
States, Allen was head of the nutrition division
of Nestlé in Canada. Current responsibilities
are with the venture capital activities of
Nestlé and the investments that Nestlé has
made in start-up companies in the United States
and Canada.
 Maigread
Eichten, CEO of New Sun Nutrition, has
extensive beverage industry-related expertise.
Over the course of 11 years, Eichten held
executive positions at the Pepsi-Cola Company,
including vice president of sales Pepsi East
Division, vice president Pepsi New Business, and
a variety of Pepsi marketing assignments. Prior
to joining New Sun Nutrition, Eichten served as
the chief marketing officer for the
communication services division of VeriSign, and
as general manager of VeriSign’s global
digital brand management business unit.
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| 9-9:50am |
Featured Speaker–
The Health Benefits of
Omega-3s – From the Greenland Eskimo
Experience to Present Nutritional Knowledge
The health benefits of omega-3 fatty acids
from marine sources are now firmly established,
and an increased intake of these essential food
components is recommended by leading health
authorities such as the U.S. Department of
Health and the American Heart Association (AHA).
The idea to study the health benefits of omega-3
fatty acids from marine sources came to Dr.
Dyerberg in the 1970s from studies of the
Greenland Eskimo, or Inuit. The Inuit is a
population characterized by a low occurrence of
coronary heart disease, and by a marine-based
diet high in omega-3 polyunsaturated fatty
acids. Join Dr. Dyerberg as he focuses on the
original Eskimo studies, on the biological
mechanisms that omega-3 fatty acids modify, and
on an update of the many clinical findings on
the beneficial effects of omega-3 fatty acids on
human health.
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Speaker:
 Jørn
Dyerberg, M.D., is one of the world’s
leading authorities on the health benefits of
omega-3 fish oils, and is recognized
internationally for his expertise in omega-3
research. Dr. Dyerberg is a pioneer in both the
discovery of omega-3 fatty acids in food, and of
their considerable health benefits. He has
completed five scientific expeditions to
Northwest Greenland, examining the association
between fish oil intake and coronary heart
diseases in Eskimos. His findings came in the
1970s while studying the eating habits of
Greenland’s Inuit Eskimo population. Dr.
Dyerberg hypothesized that the rarity of
coronary heart disease among the Inuit could be
due to the omega-3 fatty acids found in their
staple diet of seal and cold-water oily fish.
Together with his fellow researchers, he went on
to demonstrate the unique physiological effects
of these fatty acids. Dr. Dyerberg’s work
opened up a whole new field of research and,
since then, thousands of studies have been
published and many are currently in progress.
Dr. Dyerberg has served as chief physician and
head of the Aalborg hospital, and has been a
professor in Copenhagen since 2001.
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| 10-10:50am |
How to Use Nutraceuticals to Design
Functional Food Products
There is mystery behind making functional
ingredients taste good. Consumers want healthier
foods, but not at the cost of good taste. Join
this panel to learn how to enhance flavor, mask
off-notes and formulate nutraceuticals into
finished food products. Prepare for a discussion
of where to go to when you have a potentially
great ingredient, but don’t know exactly what
to do with or how to market it.
Moderator:
Kurt Stiles is the owner CEO of Intelligent
Ingredients, a functional food and beverage,
product development and marketing company. Chef
Stiles has 28 years of experience in the food
and beverage industry, and has worked with
dozens of smallto- medium volume food and
beverage manufacturers, in addition to major
retail brands such as General Mills, Kellogg,
Sara Lee, Land O’ Lakes, Jennio Turkey, Dole
Fruits, Subway and Caribou Coffee. He sits on
the advisory board at Le Cordon Bleu Culinary
School and Southwest Minnesota State University,
is the key contact for the Research Chef’s
Association (RCA) North Central region, and is a
national member of the Institute of Food
Technologists (IFT). He is currently writing a
healthy lifestyle cookbook entitled Cooking
to Save Your Life, and will be filming a
made-for-TV cooking show entitled Demo,
which will teach consumers how to convert their
lifestyles from unhealthy food and beverages to
that of using healthy, functional ingredients
and food products for specific benefits.
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Speakers:
 Cheryl
Forberg, RD, is a professional chef and a
registered dietitian. Chef Forberg was a former
research dietitian at Cedars Sinai Medical
Center, and has held the coveted position of
private chef for Lucasfilm, Ltd. She is a James
Beard award-winning recipe developer, and has
trained with some of the top chefs in France.
Chef Forberg recently launched a healthy dining
program called Napa Valley Table™. She is
currently the consulting dietitian to NBC’s The
Biggest Loser weight loss reality show, and
is on the advisory board for Prevention magazine.
Chef Forberg has authored or contributed to nine
books, including Stop the Clock! Cooking:
Defy Aging – Eat the Foods You Love; The
Biggest Loser: The Weight Loss Program to
Transform Your Body, Health, and Life; and The
Biggest Loser Complete Calorie Counter. Her
latest book, You Only Younger, will be
released this fall.
Mark Newman, flavor chemist and
independent consultant to the food industry,
specializes in flavor chemistry and product
development in the organic and natural food and
beverage sectors. Newman has done extensive work
in product labeling and compliance. He earned
his bachelor’s of science in chemistry from
the University of Minnesota, and went on to work
for Dr. Gary Reineccius in flavor research in
the Food Science Department at the University of
Minnesota for five years. From 2002-2007, Newman
formulated soybean- and rice-based products at
SunOpta.
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| 11-11:50am |
2007 Consumer Trends in Food and Health
New data from the International Food
Information Council (IFIC) Foundation’s second
Food and Health survey and IFIC’s
latest Functional Foods survey provide
rich, new findings to examine how Americans are
feeling about their health, and the foods and
beverages they consume as part of their diet.
Attend this session to learn whether continued
concerns about overweight and obesity translate
into more healthful behaviors. Other questions
to be answered include: What motivates consumers
to improve their lifestyles? Which foods and
food components are consumers trying to eat more
or less of? Does personalized nutrition offer a
solution? And do consumers link the amount of
physical activity they need to their diet? IFIC’s
latest findings will provide valuable insights
for product developers, nutritionists and
communicators who hope to help improve the
health of all consumers.
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Speaker:
 David
B. Schmidt is president and CEO of the
International Food Information Council (IFIC)
and CEO of the IFIC Foundation. Schmidt was
previously executive vice president, responsible
for IFIC’s food safety, nutrition, media and
international programs. During his 13 year
tenure at IFIC, Schmidt has also held the
positions of executive vice president, senior
vice president, vice president and director.
Prior to joining IFIC, Schmidt served as the
first Bush Administration’s director of
external affairs for the Food Safety and
Inspection Service of the USDA, where he
addressed a number of controversial food safety
and nutrition issues, and managed the inspection
agency’s media, legislative and consumer
education programs.
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