IFT20 “Global Design of Clean Label Foods”  Live Virtual Forum

Forum with Global Innovation Experts for Q&A

Tuesday, July 14, 2020      2pm CT

Institute of Food Technologists (IFT) annual conference is online with SHIFT20—a virtual event where you can attend to see food innovation with a whole new lens. InsightsNow is participating in this event by presenting a symposium on the “Global Design of Clean Label Foods”, available now by registering.

On July 14th, join us for a virtual forum followed by a Q&A session to take a deep dive into the growing clean eating trends across the globe with industry-leading experts.

We will discuss current challenges—and solutions to those challenges—as well as talk about the complexities of building successful new products that meet consumer expectations and demands. Don't miss these valuable perspectives and insights about how to approach research and product design when seeking to build new clean label products for different countries and cultures around the world.

You can attend the forum without an IFT20 registration. Bring your questions!

Forum Panelists

Carol McCall

Carol McCall

R&D Director Global Foods Culinary and Consumer Discovery & Applications, PepsiCo Foods
She has been with the company for 20 years and is based in Plano, TX. She has held a variety of positions both Global and Regional, innovating and conducting research on a broad range of snacks and foods platforms and brands including Lay’s, Ruffles, Lay’s Kettle Cooked, Oven Baked Lay’s, Red Rock Deli, Off the Eaten Path and True North Nut Snacks. Additionally, she established and implemented an R&D Stage Gate process and governing forum for Frito-Lay US Snacks to ensure R&D has met key technical requirements and leveraged the New Product Development (NPD) approach with the appropriate rigor given critical technical and business risks. Her experience lies in new product development process and management, fuzzy front end innovation, consumer based product design, culinary integration to NPD, sensory evaluation and product commercialization. Carol received her PhD in Food Science from the University of California, Davis and her BS in Food Science from Penn State. She is also a Certified Culinary Scientist (CCS), bringing the disciplines of Food Science and Culinary Arts together in her approach to product development. She currently lives with her husband, Doug and two children, Ava and Mia in McKinney, TX.
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Jonny Tomlin

Corporate Executive Chef, Global Business Development, Griffith Foods
Chef Jonny Tomlin started his culinary career in fine dining before attaining a food science certification from the University of Guelph and his Certified Research Chef (CRC) designation from the Research Chef’s Association. Chef Jonny is currently the Corporate Executive Chef on the Global Business Development team of Griffith Foods, a global product development company specializing in sustainably created food ingredients whose Purpose is “We Blend Care and Creativity to Nourish the World.” He currently contributes to the company’s Purpose-driven strategy by engaging animal and plant-based protein development opportunities between Griffith Foods’ protein processor clients and customers in various import and export markets around the globe.
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Janet Carver

Director, Global Culinology®, Ingredion Incorporated
Global Co-Creation & Open Innovation Group Janet is responsible for refining and executing Ingredion’s strategic plans for Culinology®, leveraging the Culinology capability, and working closely with select customers to drive rapid product development, co-creation and innovation. Janet was instrumental in bringing culinary arts to the company and merging it with in-house food technology expertise to form Ingredion’s Culinology capability as a differentiating service for customers. Under Janet’s leadership the Global Culinology Capability was developed and has grown in a key enabler for the organization. Ingredion now has Culinologists and R&D Kitchen Facilities in all of their regional HQ locations along with our kitchen, led by Nelson Serrano-Bahri – Culinology & Innovation Manager, at The Hatchery Chicago that supports Emerging Business.
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Menexia Tsoubeli

Vice President, NA Savory, Firmenich
Menexia earned her Ph.D. in Food Science and a M.S. in Food Science and Nutrition from the University of Minnesota and a B.S. in Chemical Engineering from the National Technical University of Athens, Greece. Menexia started her career as a Research Scientist working for the US Army Natick Labs, in Natick, Massachusetts. During her 20+ years of progressive leadership in Research and Development, Menexia has been successful in developing strategic alliances and partnerships to identify market opportunities. She has built critical technical capability through innovation ecosystems to accelerate innovation across multiple categories. She has a strong record in formulating strategies that extract value from science to capture consumer differentiation in the market place and to drive sustainable revenue growth. She has pioneered the utilization of consumer Co-Design methods to maximize market success.   Menexia is passionate in developing people and has been an advocate for advancing women in technical fields. She has served as the Chair of the Women of Campbell R&D, the Chair of the STEM Innovation Taskforce (Washington, DC) and she is a Strategic Advisor for the STEM Connector (Washington, DC).

Symposium Speakers

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Greg Stucky

Chief Research Officer, InsightsNow Inc.
Mimi Sherlock

Mimi Sherlock

Global Director, Strategic Insights - Flavors, IFF
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Webb Girard

Director of Research & Development, CuliNex LLC

Moderator

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Sarah Kirkmeyer

Sr. Director, Client Partnerships, InsightsNow Inc.