Digital technologies are disrupting the food & beverage industry. How do you remain relevant as the digital divide widens, consumption patterns change and fragment, and companies will have to increasingly leverage technology to grow their business? Join us for drinks and appetizers as our speakers help us understand the trajectory of digital influence and how to capitalize on the current trends.
Neil Saunders, Managing Director and Retail Analyst at GlobalData
Neil is a retail analyst and consultant working with retailers and those connected to the industry to help them make informed commercial decisions based on a thorough understanding of the market and its future direction. He bases his analysis on a combination of consumer behavior; brand preferences; channel dynamics; competitive strategies; market forecasts; stores and locations; and much more! He loves sharing information, insight, and analysis - and always tries to do it in a way that is understandable, relevant, actionable, and exciting - because smart analysis should not be boring!
Adam Root, Principal at Memoriam Advisors
Adam spent nearly 5 years supporting the global expansion of Amazon’s fresh grocery delivery business AmazonFresh. After delivering AmazonFresh’s initial US expansions into Southern CA, Northern CA and then New York, Adam relocated to London to serve as a go-to-resource for AmazonFresh’s international launches in London, Tokyo and Berlin. Adam has worked hands-on with all major aspects of launching, expanding and managing a food focused e-commerce and grocery delivery business including assortment planning, vendor negotiation, P&L management, fresh food supply chain, product pricing, product quality management, warehouse process, marketing and private label strategies. Adam launched Memoriam Advisors to leverage his unique experience to help food manufacturers, food suppliers, grocery delivery services and investors effectively navigate and excel in the changing food retail environment.
4:00 PM Check In, Refreshments & Networking
4:45 PM Panel Begins
5:30 PM Q & A
5:45 PM Reception & Networking
Presented in partnership with The Hatchery Chicago.
Good Food Trade Show:
Production, Policy and Industry Exchange
Industry stakeholders come together for a day of exhibiting,
informative programming and networking.
UIC Forum, Chicago | Friday, March 23
Opening Symposium on Regenerative Agriculture
Matthew Dillon, Senior Director of Agriculture, Clif Bar & Company
Theresa Marquez, Chief Mission Ambassador, Organic Valley
David R. Montgomery, Author, University of Washington
Arran Stephens, Founder, co-CEO, Nature’s Path
Jeff Tkach, Chief Growth Officer, Rodale Institute
Good Food Impact Talk
Beginning Farmer of the Year Award
presented by Routes to Farm
Good Food Marketplace
connect and do business with more than 100 food and farm vendors
Trade Panel Discussions
Good Food Purchasing Policy in Chicago
Building a Grain Value Chain
Getting Your Product On the Shelf
Social Media Marketing and Online Sales
Selling to Government and Institutions
Helping Meat Processors Grow
Food: Too Good to Waste
Transitioning to Organic
Food Policy Panel Discussions
Agriculture’s Role in Water Pollution
Food Justice: The Real Food Challenge
Healthy Soil, Healthy Plants, Healthy People
Food, Agriculture & Climate Change
Local Food is Good Food Policy
The Federal Farm Bill
Farmer Training Workshops
Food Safety, FSMA and Wholesale Success with
Organic Producer Atina Diffley
Good Food Wellness Lounge
presented by Natural Awakenings Chicago
Good Food Industry Networking
and Buyers Reception
network with trade buyers over signature drinks from FEW Spirits
We are proud to have had more than 700 leaders in the Good Food movement speak at Good Food EXPO over the past 14 years. They are a diverse group of entrepreneurs, innovators, policymakers, farmers, eaters and advocates working to grow a better food system for us all.
This unique, technical forum provides practical, non-commercial, “how-to” formulation advice to R&D/food scientists working on formulating clean, simple-labeled foods and beverages, PLUS regulatory updates, consumer trend insights and exciting new ingredient technologies. Networking will prove robust and provide exciting personal interaction with the speakers, industry leaders and participating ingredient suppliers.
The Program offers you a wealth of clean label technical insights. Our general session expert speakers are carefully selected from leading product development firms, independent consultants, knowledgeable food company scientists, academia, regulatory personnel and consumer research companies.
SAVE MONEY: Super Early Bird Registration fees for food & beverage company R&D/product developers is only $895.00 prior to January 26, 2018.
Invest in your professional development by joining hundreds of your peers for 2 days of excellent technical educational sessions and casual networking.
Registration includes access to all 31 sessions, meals, presentation materials and networking with expert speakers and peers. For registration questions, please contact Jenny at 1-800-799-9671 or Jenny@globalfoodforums.com.
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on www.cvent.com.
This workshop serves to provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.
Day 1 AM Lecture - HPP Technology Overview and Equipment Engineering
History of HPP
Principles of HPP
o Factors affecting inactivation
o Impact of packaging – compression
o Temperature increase due to adiabatic heating how to handle effectively this
Foods suitable for HPP
Components of the HPP system
Other topics of relevance
Day 1 PM Lecture - Food Microbiology Relevant to HPP, Validation and Challenge Studies
Microbiology relevant to HPP (inactivation mechanism)
o Inactivation mechanism
o Inactivation of vegetative cells
o Inactivation of spores – role of temperature for Bacterial Spore Inactivation for Low Acid Foods
o Cell injury, growth and its effect on shelf life
o Effect of food formulation
Day 2 (all day) Pilot Plant - Hands-on HPP Equipment Operation and Basic Maintenance
Operation of the equipment
Sanitation of the equipment
Tips on maintenance, operation and sanitation
Safety of the equipment
Cost saving tips (optimization of procedures, equipment, amount of sample processed, recipe optimization etc.)
Hands on experiments (Josh)
o Pilot Plant/Lab - HPP Processing of Juices, and Viable Count (total plate count and Lactic Acid Bacteria count) Determinations
Day 3 AM Lecture – Validation, Challenge Studies, and Regulation
Validation and Challenge studies
o Risk assessment – entire chain
o Understanding the effect of food matrix
o Strain selection
o Preliminary studies – adaptation of the microorganisms to the environment (eg. refrigerated juice)
o Incorporation of abuse conditions
o Risk management
Regulations (eg. juice HACCP; low/high acid etc.) – requirements for FSMA and juice HACCP – it can be expanded under commercialization. In this section, we can give a brief overview if needed
Day 3 PM Lecture - HPP for Food Texture, Functionality and Other Applications
Impact of HPP on food properties
HPP’s impact on texture and functionalities
Leveraging HPP for product development and other novel applications
HPP on Sensory and Nutritional Quality of Foods
Day 4 WILL BE A HANDS ON TRAINING DAY--MORNING TO TAKE PLACE AT LIBERTY COLD
Day 4 AM Lecture - HPP Commercialization and Toll Processing Case Studies
o Including Recipe optimization
o Cost saving tips
Regulations (FSMA, juice HACCP etc.)
Lab – Microbial Results from Day 2 and Analysis
Overall summary and Q&A
AFTERNOON HANDS ON TRAINING CONTINUED AT IFSH
Day 4 PM “Bring your own samples” – HPP treat the products of the attendees
HPP treat the products of attendees (maximum size and number of samples need to be clearly specified; type of packaging to be used)
o Chain of custody document – Alvin will draft this and send it to the General counsel for review
Additional Q&A sessions at the HPP bay area as the samples are being treated
Resources available for them to move forward
Course Objectives: To provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.
Target Audience: Food technologists, food safety professionals, operation managers, and executive leaders from the refrigerated food and allied industries, toll processors, consulting laboratories, R&D facilities, universities and extension services.
Instructors: Kathiravan Krishnamurthy, Ph.D., Jason Wan, Alvin Lee, Josh Warren, and Gerald Ludwick
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on www.eventbrite.com.
We've invited Derk Hendriksen of the Coca-Cola Company to answer that very question at our April Innovation Breakfast.
Derk has played several global business, marketing, and sustainability roles during his 20 years with Coke, including a role as VP of Business Integration in the Office of Sustainability, where he was responsible for planning, marketing and governance tied to running an almost $200 billion, sustainable, purpose-driven business.
In his talk, Derk will shine light on the role sustainability plays in strategy, implementation and innovation at Coca-Cola.
He'll also tell the story of the EKOCENTER project, Coke's ambitious effort to build a billion-dollar brand while impacting billions of lives. Through public, private, and community partnerships, the program has built more than 150 EKOCENTER kiosks in disadvantaged communities around the world, including centers in Ethiopia, Kenya, Tanzania, Ghana, Rwanda, Vietnam, South Africa, and Cambodia. The centers can provide solar power, clean water and job opportunities.
Derk, a Dutch native, is eager to share the lessons he's learned with the Innovation Breakfast: “As a new Chicago resident I am very excited to get acquainted with this thriving, innovative community."
Innovation Breakfast Series:
The Innovation Breakfast Series is a forum meant for innovators – in small, medium and large companies – across Chicagoland’s food & beverage industry. Come learn and share practical tips for taking your company's innovation to the next level!
Schedule of Events (April 12th):
7:00 AM Doors open for breakfast and networking
7:30 Welcoming remarks
7:40 Derk Hendriksen
Many thanks to Tyson Foods for providing the venue this month on an issue that is one of their top priorities!
Breakfast provided by Fifty Gazelles
Derk Hendriksen, Vice President & General Manager ECOCENTER, the Coca-Cola Company
Derk Hendriksen is a global leader with the Coca-Cola Company. He's worked in marketing, general management and business development roles in The Netherlands, Belgium, France, the European Group, and Coke's Corporate Headquarters in Atlanta.
He is currently Vice President & General Manager of the EKOCENTER project, which aims to empower disadvantaged communities through social enterprise. In this entrepreneurial role Derk particularly enjoys being able to merge his broad business acumen and his personal passion for creating a more sustainable world.
In other transformational roles, Derk helped build ‘The Coca-Cola Way of Marketing’, The Coca-Cola Company’s proprietary approach to building some of the world’s strongest brands. His experience includes global strategy, planning and innovation for Coca-Cola’s brand portfolio and marketing these brands globally and locally.
To provide an educational, energetic, and fun atmosphere to learn the basic fundamentals in the art of cooking while connecting people through food. We pride ourselves in using the best seasonal products available while focusing on the importance of sustainability.
We are located in the heart of Woodstock, Illinois, surrounded by the beauty of rolling hills and lush landscape—an ecological mecca to this area. Our facility includes four acres of vegetable and perennial gardens which give guests the full ‘Farm to Table’ experience. Our new kitchen, the Duchossois Food Systems Lab and Kitchen, has a state-of-the-art design and includes a multitude of amenities to create a true educational experience.
The Duchossois Food Systems Lab and Kitchen at Loyola University's Retreat and Ecology Campus will allow the campus to complete its full mission potential that will benefit Loyola University students, faculty, and staff and will extend learning opportunities to the community. This facility, in conjunction with the Loyola Student Sustainable Farm, will allow us to teach techniques that will lead to better, smarter, and healthier ways of living.
Our goal is to bring students, staff/faculty, community members, and other partners, including those not familiar with food preparation, engaged in the experience of our kitchen. Groups will be able to participate in a variety of food related workshops during their stay at Loyola's Retreat and Ecology Campus. Workshops will be designed in conjunction with the Loyola Farm to offer well-rounded, seasonal, and educational programs.
These programs can be integrated into any new or existing retreat programs already scheduled for the facility. The new demonstrational kitchen will allow us to open the campus to an even broader range of individuals for a wide range of creative programs. It is our hope that those who participate in programs in the demonstrational kitchen will be left with a lasting appreciation for food production, preparation, and enjoyment.
Put yourself in our hands as we design a participation class tailored specifically for your group. This is the perfect setting for entertaining your guests while offering a hands-on educational experience. We supply the staff, training, great foods, and clean-up. Just show-up and enjoy a truly unique experience! Learn more
In the past 15 years, High-Throughput Sequencing (HTS) or Next Generation Sequencing (NGS) has leaped forward and regenerated the word "Next" many times over. HTS has replaced or, at least, challenged, changed or is changing the more traditional methods in health and other life sciences. Food industry is also showing great interest for this technology and many of its members have already invested in, experimented with or even implemented it in their research and development procedures.
Wednesday, May 30, 2018
12:30pm-12:40pm Welcoming, Robert Brackett, IIT Vice President and IFSH Director
12:40pm-1:00pm What does the Future Hold? Behzad Imanian, Research Assistant Professor, IFSH HTS Initiative
Governmental Agencies: Future of HTS & Food Safety
1:00pm-4:30pm Speakers (TBD) : Two Speakers from FSIS/USDA, Two Speakers from CDC, Four Speakers from FDA, One Speaker from NCBI/NIH
QA Session & Open Discussion
4:30pm-5:45pm Panel of Experts from the Governmental Agencies
6:00pm-8:30pm Reception and Networking (TBA)
Thursday, May 31, 2018
8:00am-8:30am Continental Breakfast
8:30am-8:40am Agenda & Logistics, Behzad Imanian, Research Asssistan Professfor, IFSH HTS Initiative
Academia: Future of HTS, Pathogens & Our Responses
8:40am-9:55am Speakers (TBD) : Three Speakers from Acadamia
Tech Companies: Future of HTS & New Technology
10:10am-11:50am Speakers (TBD): Four Speakers from Tech Companies
Technology Showcase & Exhibits
Industry: Future of HTS, Food Safety & Food Companies
1:30pm-4:00pm Speakers (TBD): Four to Six Speakers from Industry
4:00pm-5:30pm Panel of Experts from Industry
Synopsis: In the past 15 years, High-Throughput Sequencing (HTS) or Next Generation Sequencing (NGS) has leaped forward and regenerated the word "Next" many times over. The science and technologies behind HTS have introduced us to a wide variety of new investigative, diagnostic and analytical methods such as Whole Genome Sequencing (WGS), large-scale metagenomics, transcriptomics, and phylogenomics. HTS provides an unprecendented power and resolution to positively identify and distinguish closely related strains of bacteria (WGS), to catalogue all the various species in a complex community in an environmental sample (metagenomics), and to detect fluctuations in gene expression as a response to the environmental or developmental changes in an organism's life cycle (transciptomics). Academic researchers were first to employ HTS extensively to examine many complicated questions that previously could not have been answered. With its many applications, HTS has replaced or, at least, challenged, changed or is changing the more traditional methods in health and other life sciences. In recent years, HTS has become progressively faster and cheaper, providing increasingly higher quality, longer and larger number of reads, resulting in better resolution and reproducibility. Today, the debate over the superiority of HTS over older methods is conslusively settled, and many governmental agencies have already adopted and implemented it in their inspective and investigative work. A growing number of businesses have also emerged solely to provide HTS sequencing or its related analytical services, and many existing ones have added these services to their menus. Food industry is also showing great interest for this technology and many of its members have already invested in, experimented with or even implemented it in their research and development procedures.
What to expect: In this symposium, we will hold a Palantir and look into the future of HTS in the field of food safety with a focus on its many applications to learn and catalogue, to montior and control, to combat and modigy foodborne microorganisms. The professionals from governmental agencies such as Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC) and US Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS), as well as those of the food industry, tech companies and academia present the news and their views, the current state of affairs, including existing obstacles and possible solutions, with respect to the widespread use and implementation of the HTS technology in their organization and their perspectives about its future. A panel of experts from the federal agencies, food industry and academia will answer the questions from the attendees and discuss what to expect in the near future when it comes to HTS technology.
Who should attend: This symposium is for food safety professionals from industry, academia and government in food processing, food safety, quality assurance, regulatory functions, public health administration, and those involved in developing or using pathogen detection equipment and methods.
Sponsorship: Please contact Armand Paradis at email@example.com for information about sponsorship opportunities.
Program Contact: Cindy Koschetz | firstname.lastname@example.org
WHY TAKE THE COURSE
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Certificate of Completion
2.5 Days: Days 1 &2 9a.m.-5p.m., Day 3 9a.m.-1p.m. Breakfast , Lunch and Snacks Provided.
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on ifsh-fspca-august-2018.eventbrite.com.
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on ifsh-fspca-october-2018.eventbrite.com.
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on ifsh-fspca-november-2018.eventbrite.com.
Chicagoland Food & Beverage Network
100 S. State St.
Chicago, IL 60603
Tel (312) 525-9653