event brochure - american food innovate summit 2021€¦ · event brochure . the annual american...
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Event Brochurewww.americanfoodinnovate.com
The Annual American Food Innovate is back in Chicago for a 12th year. It boasts an agenda packed with industry experience in launching new products to the market. 30+ senior innovators, developers, food scientists, marketers and researchers will provide ground-breaking case studies that will help you to improve your product launch success rate.
The world’s largest and most innovative food and beverage companies will exclusively discuss the impact of key trends on today’s marketplace, how they are adapting their product launches and their predictions for the future.
You will learn how to utilize these trends in your formulation process to produce a failsafe product that is current, exciting and in line with consumer buying patterns. This year’s agenda has more speakers, case studies and stories than ever before.
We look forward to welcoming you to the summit.
Best Regards,
Gurtej Johal Product Director, MA Exhibitions
Watch the best bits from Chicago
WELCOME TO THE 12TH AMERICAN FOOD INNOVATE SUMMIT
of 2019 attendees learned something new and useful
98%
of 2019 attendees would recommend the Summit to a colleague
89%
What are the five top takeaways of the summit? Distinguish your product in a saturated market place with breakthrough ideas
Achieve a cleaner label without sacrificing taste
Discover and define the latest and future trends in consumer behaviour and buying patterns across the States
Enhance your formulation with some of the most innovative and exciting ingredients
Plan the journey of your product lifecycle with most innovative technologies and best practice expertise from leaders in the food industry
What are the key challenges the summit aims to solve? Improving new product launch success rate in an increasingly competitive market place
Aligning products and future projects with shifting consumer trends – as it becomes increasingly difficult to meet changing consumer behaviour
Providing a healthier product (and health and wellness image) without sacrificing taste or tradition (reducing sugar, reducing sodium etc.) – and within cost restrictions
Finding new inspiration for NPD and innovation (particularly through new techniques, ingredients etc.) in a very competitive marketplace
Launching new and reformulated products faster
AGENDA:R&D & FormulationKEYNOTES
The Sustainability Plan at Lindt & Sprüngli – Our Commitment for a Better TomorrowSarah Keller, Vice President, R&D/QA, Lindt & Sprungli Inc
R&D and Classic Treats: How Mars Wrigley Balances Innovation with TraditionShaughan Kennedy, Vice President, R&D, Mars Wrigley
Session from La Terra FinaDan Howell, Director of Product Development, La Terra Fina USA
CASE STUDIES
What are the Major Opportunities in Nutrition Refinement when it comes to your Product Proposition?
Innovating a Stale Category Kunal Kohli, Co-Founder & COO, BOU
Case study by Johnsonville SausagesKevin Addesso, Director of Research & Development, Johnsonville Sausage
Mission Driven Product Development: Nutritionally Relevant Formulation for Toddler Population Magdalena Bartosik, Director of R&I, Happy Family Organics
Capturing Industry Trends in New Products: Plan Protein for Kids Jessica Grelle, Senior Vice President of Innovation, The Safe + Fair Food Company
CASE STUDIES (CONTINUED)
Industry Trends and Considerations in Pet Food Formulation & InnovationLeah Lambrakis, Vice President, Research & Development and Innovation, Simmons Pet Food, Inc.
Using Real Food to Train the Immune System and Turn the Tide on the Food Allergy EpidemicAmy Klein, VP Product Innovation, SpoonfulOne
Ripe for Disruption: How Daily Harvest Anticipates and Exceeds Customer NeedsRicky Silver, Vice President of Culinary Innovation, Daily Harvest
A Future – With or Without – Synthetic FoodLuis Carlos Chacón, Op-Ed Columnist | Global Consultant, Forbes Latin America | BusinessCase
SOLUTION SPOTLIGHTS
Accelerate Growth and Time to Market Through AI and Automation Gary Nowacki, CEO, TraceGains
The FODMAP Diet and Certification Story
KEYNOTES
The Future of Food - Introducing Eclipse Foods Aylon Steinhart, CEO & Thomas Bowman, CTO, Eclipse Foods
What Happens after Disruption? Using Continuous Listening to Nurture Innovation John Adler, VP, Culinary and Physical Products & Jill Fruchter, Senior Director, Consumer & Products Insights, Blue Apron
CASE STUDIES
High Performance Innovation: Fueling the Speed of Innovation through Creation of High-Performance Technical TeamsNatalie Roesler, Vice President of Innovation, Surlean Foods
Case study by Bakkavor Group Ltd.Claire Kerr, Vice President of Research & Development, Bakkavor Group Ltd.
The Innovation Story and Strategy Behind the Recent Launches within the Sauces CategoryMaroun Atallah, Product Development Manager, Barilla America, Inc.
The Jackfruit Company: Leadership through Focus (on Uncharted Territory)Annie Ryu, Founder, The Jackfruit Company
CASE STUDIES (CONTINUED)
Cutting Through The Noise With Novel FunctionalityWill Nitze, Founder & CEO, IQ Bar
Creative Ways to Invest in Innovation at your OrganizationMonica Massey, Executive Vice President, Chief of Staff and Chief Innovation Officer, Dairy Farmers of America
SOLUTION SPOTLIGHTS
The Next Generation of Plant-Based ProteinsSarah Browner, Leader Analyst, FutureBridge
Solution Spotlight by SpecPage
Extending PLM throughout the Supply Chain using Portal Technology
Refining the Innovation Process - Decreasing Time to Market using PLM Software
Generating Breakthrough Innovations: How can you Leverage Internal R&D with New and Innovative External Capabilities?
AGENDA:Innovation & Technology
PANEL DISCUSSION
What is the Future for Consumer Feedback Through Social Media?
CASE STUDIES
Case study by E&J Gallo WineryAnna Bell, Senior Marketing Director, E&J Gallo Winery
More than Burgers: What’s Coming Next in Plant-Based ProteinAlison Rabschnuk, Director of Corporate Engagement, The Good Food Institute
Identifying Opportunities Within the Social Media Space
KEYNOTES
Successfully Communicating Healthy Branding Across your Organization and Product
SOLUTION SPOTLIGHTS
A Front Row Seat to the Revolution - What Incumbent CPGs Must Learn from Emerging BrandsSean Bisceglia, Chief Executive, Curion and Paul Earle, Principle, Earle & Company
AGENDA:Consumer Insights & Marketing
SPEAKERSAlison RabschnukDirector of Corporate EngagementThe Good Institute
Amy KleinVP Product InnovationSpoonfulOne
Benedicte EngenFounder & CEOViking Waffles
Dan HowellDirector of Product DevelopmentLa Terra Fina USA
Annie RyuFounderThe Jackfruit Company
Aylon SteinhartCEO Eclipse Foods
Claire KerrVice President of Research & DevelopmentBakkavor Group Ltd.
Anna BellSenior Marketing DirectorE&J Gallo Winery
Gary NowackiCEOTraceGains
Farley KaiserCorporate Exec. ChefWawa, Inc.
John AdlerVP, Culinary and Physical ProductsBlue Apron
Jill FruchterSenior Director, Consumer & Products InsightsBlue Apron
Josh OnishiCEOHana Group North America
Jessica GrelleSenior Vice President of InnovationThe Safe + Fair Food Company
Kevin AddessoDirector of Research & DevelopmentJohnsonville Sausage
Kunal KohliCo-Founder & COOBOU
Magdalena BartosikDirector of R&IHappy Family Organics
Marc OshimaCo-Founder & Chief Marketing OfficerAeroFarms
Luis Carlos ChacónOp-Ed Columnist | Global ConsultantForbes Latin America | BusinessCase
Leah LambrakisVice President, Research & Development and InnovationSimmons Pet Food, Inc.
SPEAKERS
Sean BiscegliaChief Executive OfficerCurion
Ricky SilverVP of Culinary InnovationDaily Harvest
Thomas BowmanCTOEclipse Foods
Matt GodinskyResearch AnalystEuromonitor International
Sarah BrownerLeader AnalystFutureBridge
Will NitzeFounder & CEOIQ Bar
Shaughan KennedyVice President, R&DMars Wrigley, Americas
Sarah KellerVice President, R&D/QALindt & Sprungli Inc
Natalie RoeslerVice President of InnovationSurlean Foods
Paul EarlePrincipleEarle & Company
Monica MasseyExecutive Vice President, Chief of Staff and Chief Innovation OfficerDairy Farmers of America
Maroun AtallahProduct Development ManagerBarilla America, Inc.
Curion curioninsights.com
Fuchsfuchsna.com
Selerantselerant.com
GNT USA, Inc.exberry.com
Jovian Technologiesjovianinc.com
Mintec Globalmintecglobal.com
The Monash University Low FODMAP
Certification Programmonashfodmap.com
FutureBridgefuturebridge.com
SpecPagespecpage.com
Prairie Favaprairiefava.com
TraceGainstracegains.com
COMMERCIAL PARTNERSIf you’re interested in becoming an official commercial partner for the American Food Innovate Summit, please contact:Henk Gieskens [email protected] Direct Line: + 44 (0)20 7501 6715 Bay State Milling
baystatemilling.com
Food and Beverages Tech Reviewfbtechreview.com
MyTech Magazinemytechmag.com
Nutritional Outlooknutritionaloutlook.com
PeasOnMosspeasonmoss.com
FoodBev Mediafoodbev.com
Innovation Leadership Foruminnovationleadershipforum.org
Euromonitoreuromonitor.com
MEDIA PARTNERSIf you’re interested in becoming an official media partner for the American Food Innovate Summit, please contact:Emily Osmond [email protected] Direct Line: + 44 (0)20 3915 9428
WHO ATTENDS?
FOR A SAMPLE OF THE ATTENDEE LIST, CLICK HERE
The 2019 summit was the biggest to date with over 190 food and beverage innovators joining us in Chicago for the two days. Here’s how they breakdown.
Top investment areas
Open Innovation 62.5%
Natural ingredients 60.9%
Clean label 59.4%
Future packaging materials 56.3%
Plant protein 50.0%Functional ingredients 50.0%
Ingredients sourcing 48.4%
Natural flavours 46.9%
Sales & Marketing forecasting 40.6%
Sugar reduction 37.5%
IndustryMULTI-PRODUCT 22.0%
OTHER 13.8% HEALTH FOODS 11.3% RESTAURANTS 10.7% MEAT & POULTRY 7.5% DAIRY 6.9%PREPARED FOODS 6.9% RETAIL 4.4% FROZEN FOODS 3.8% BAKERY 2.5% FRUITS, VEGETABLES & NUTS 2.5% SNACKS 2.5% DRY FOODS 2.5% SOFT DRINKS 2.5%
Other industries include:Confectionery Animal Feed Beers/Wines/Spirits
Seniority
n Senior Manager/Manager 28.3%n Director 24.5%n C-level 12.6% n Scientist 10.7%n VP 8.8%n Other 6.9%n Head of 6.3%n Specialist 1.9%
Over 82% Manager level or above
n Innovation 22.0%n R&D 17.6%n Marketing/Consumer Insights 15.1%n Product Development 10.7%n Management 10.1%n Founder/C-level 10.1%n Food Science 8.2%n Business Development 4.4%n Other 1.9%
Job function
Prices:Full Price: $1,195
To register: americanfoodinnovate.com/book-now
+44 (0) 207 738 5454
Delegate registration is open to individuals in an innovation, R&D, NPD or Marketing related job role at a consumer food & beverage company.If you work for a company that provides products (including ingredients), services or solutions to food manufacturers and your responsibilities include business development you can only attend as a commercial partner.
A delegate ticket includes: Access to all presentations across two days
Access to Networking & Exhibition Hall
Potential for pre-arranged 1-2-1 meetings with suppliers most likely to solve your challenges
A light breakfast, full buffet lunch and refreshments on both days.
A discounted room rate at the venue hotel,
Access to all presentations made available by speakers after the summit
Access to official summit app.
HOW TO REGISTER
BECOME A COMMERCIAL PARTNERAs an official commercial partner, you can benefit from: Two days of varied networking opportunities – providing you with ample time to meet and get to know the 350+ food and beverage leaders in attendance.
Speaking position within targeted, highly technical streams – guaranteeing you a relevant and engaged audience.
Exposure in the pre- and post-summit marketing campaigns.
The chance for your own team to get up to speed with the latest innovations and advances within the food and beverage industry.
There are a variety of options available to meet your business needs:Business Development Package – a powerful injection of high quality leads into your pipeline
Thought Leadership Package – Intrigues, challenge and inspire with your innovative ideas
Bespoke Package – Tailored to suit your targets, goals and vision
Contact Henk Gieskens for more information on the remaining opportunities
Henk Gieskens ACCOUNT [email protected] Direct Line: + 44 (0)20 7501 6715
The Westin Chicago River North 320 N Dearborn StChicago, IL60654Tel: +1 312-744-1900
Accommodation is not included in your delegate ticket. You will need to arrange your own accommodation. However, we have arranged a discounted rate for all attendees at the Westin Chicago River North – more information is available here
If you’d like to speak to us about anything at all then please use the details below:
General Enquiries:+44 (0)20 7738 [email protected]
Conference and Content Speaking:Gurtej Johal, Product Director+44 (0)203 874 [email protected]
Sponsorship Enquiries:Henk Gieskens, Account Manager+ 44 (0)20 7501 [email protected]
Delegate Enquiries:Adrian Forde, Delegate Sales Director44 (0)20 3874 [email protected]
Marketing & Media Enquiries:Emily Osmond, Marketing Executive+44 (0)20 3915 [email protected]
Stay Connected:Follow us #AmericanFoodInnovate
@FoodInno_Summit
Food Innovate Summit
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