With more attention being paid to food labeling and ingredients around the world, it’s now more important than ever to have the right ingredients, formulation and technical support, consumer insights and labeling counsel to develop successful pure and simple or verified non-GMO food and beverage products.
At this digital summit, developed and sponsored by Ingredion Inc., you will find video resources and supporting material on the following topics to help you with your next clean-label product innovation:
|•||Hearing what consumers have to say about "natural" and how manufacturers are responding to the trend|
|•||Expanding your offerings in the clean-label space|
|•||Capturing the texture and taste authenticity of global cuisine and trends in the market|
|•||Solving the challenges associated with formulating clean-label products|
|•||Moving to the forefront of the non-GMO trend with confidence|
Ingredion Incorporated's Ingredion Idea Labs™ science-based problem solving fosters ideas, innovations and solutions to help customers differentiate their products, optimize costs and get to market faster with greater success and profitability. Ingredion is a leading global ingredients solutions provider specializing in nature-based sweeteners, starches and nutrition ingredients. With customers in more than 100 countries, Ingredion serves approximately 60 diverse sectors in food, beverage, brewing, pharmaceuticals and other industries.
In this session, you will learn how to expand your clean-label offerings—even into new application areas where a clean-label was not possible before. Find out how Ingredion experts can help you by using their deep clean-label expertise and ongoing technical support, including capabilities found in the Ingredion Idea Labs™ global network, which fosters science-based ideas, innovations and solutions such as NOVATION® functional native starches to help you differentiate your products, optimize costs and get to market faster with greater likelihood of success.
Learn how you can capture the texture and taste authenticity of global cuisine and trends in the market in this session led by Chef Janet Carver of Ingredion. Utilizing a holistic food concept design approach combined with innovative clean-label product solutions, Janet's CULINOLOGY® team works with customers to enhance the overall consumer experience and deliver value.
In this session featuring Chef Michael Christiansen of Pinnacle Foods, you will hear about the value of working with a clean-label ingredient supplier on innovative food and beverage products. Plus, you will learn the importance of functionality in choosing clean-label ingredients, including processing resistance and shelf life stability.
Learn more about the growing requirements for non-GMO foods and the complex issues ingredient suppliers face to ensure their products meet non-GMO standards. Andy Utterback of Ingredion will also present an overview of non-GMO identity preservation, including how Ingredion manages their U.S. non-GMO corn supply chain.
Janet Carver has been working in the Customer Solutions & Product Innovation Group of Ingredion for the last 24 years. She created and manages the company's CULINOLOGY® Team. While managing her day job as a food technologist, she attended Peter Kump's NY Cooking School, graduating in January 2000 with her diploma in Pastry & Baking. She has been an active member of Research Chefs Association (RCA) for over 15 years and is currently serving as Board Representative for their Past Presidents Council. She served as the organization’s President from 2010 to 2012. She also served as RCA Vice-President and Treasurer prior to her election to the office of President.
Janet is responsible for refining and executing Ingredion’s strategic plans for CULINOLOGY®, leveraging the CULINOLOGY® and Texture Center capabilities, and working closely with select customers to drive rapid product development and innovation. Janet was instrumental in bringing culinary arts to the company and merging it with in-house food technology expertise to form our CULINOLOGY® capability as a differentiating service for customers.
Janet also consults with many of the world’s foremost chefs on the usage of Ingredion products to create unique textures and stability of their fine-dining menu items, desserts and retail products.
Michael Christiansen is currently the Culinary Director at Pinnacle Foods. Michael's role includes leading the culinary team for brands like Birds Eye®, Birds Eye Voila! ®, Vlassic®, Wish-Bone®, Mrs. Paul's® and many others within the portfolio at Pinnacle. Michael’s role spans across working with the marketing team to develop new concepts, working with products developers to formulate products and traveling with the sales team to sell products.
Prior to Pinnacle, Michael played a key role at Unilever working on the launch of the frozen platform. This platform consisted of Bertolli® and P.F. Chang's® launches. These brands grew up to a 350 mm dollar business within a few years. Michael also teaches cooking classes at Classic Thyme Cooking School in Westfield, NJ, where he teaches classes from basic techniques to global cuisine.
Michael prides his work on understanding the consumer needs and being able to deliver products that meet culinary gold standards and deliver value to the consumer.
Angelina De Castro is responsible for the Wholesome innovation springboard in the U.S. and Canada. She leads commercial and communication activities for wholesome, clean-label ingredients that enable customers to make front-of-pack claims.
Angelina joined Ingredion in 2006. Prior to Marketing, she held several positions in the Customer Solutions & Product Innovation Group. Most recently, Angelina was Marketing Manager – Savory, where she worked closely with technical and sales teams to identify innovative solutions to serve customers in the soups, sauces, dressings and prepared meals categories.
Angelina holds a master's degree in food science and technology from Texas A&M University and a bachelor’s degree in food industry engineering from the Monterrey Institute of Technology and Higher Education (ITESM) in Mexico.
Lynn Dornblaser brings more than a quarter century of product trend knowledge to Mintel, which she joined in 1998. She applies her unique perspective on the market and new product development to tailored client research and to extensive public speaking.
Prior to joining Mintel, Lynn covered new product trends at several trade magazine publishing companies, as editor and editorial director of the publication New Product News. She has been quoted by major U.S. news organizations, including Wall Street Journal, USA Today, The New York Times and CNN. In addition, Lynn has also served as keynote lecturer and speaker for numerous industry groups and sales forums.
Lynn holds a B.S. in journalism from the University of Illinois and has also contributed to a textbook on new product development. She can usually be found in the aisles of a supermarket somewhere in the world.
Antoine Jorre has been with Ingredion for the past seven years and now has responsibility for Ingredion's global Wholesome (clean-label) Ingredients business. Prior to his current position based in Hamburg, Germany, he held the Asia/Africa Business Development Manager role based in Shanghai, China, and Corporate Strategy Manager role based in Chicago, IL. Antoine holds a master's degree from the Ecole Nationale Supérieure d'Agronomie de Toulouse and an MBA in finance from the Webster University/Shanghai University of Finance and Economics joint program.
Joe Light is Vice President, Global Development and Ingredient Technology at Ingredion Incorporated. Based at Ingredion Idea Labs™ global innovation center in Bridgewater, N.J., Joe is a 28-year veteran of the company. The Global Development Function is responsible for developing new ingredients, understanding how ingredients are utilized in food systems via formulation science and then working with customers around the world to develop new, consumer-winning food products. He is responsible for the Applications Development, Sensory, Systems Design & Measurement and Sweetener R&D groups based in Bridgewater—all of which have a global remit. Joe is also responsible for the development and execution of the Texture and Sweetness R&D Programs. In addition, Joe leads the Global Development Committee and has functional oversight of the regional technical teams based in Europe, Asia, North America and South America. The Development team resources are located at each of the 24 Ingredion Idea Labs locations throughout the world. Joe is a member of the company’s Global Innovation Group, the U.S. and Canada Commercial Leadership Team and the Global Stage Gate Keeper teams.
Andrew Utterback is a field agent for Ingredion Incorporated based out of Indianapolis. He is in charge of contracting the specialty corn for the Indianapolis manufacturing facility. He also manages the TRUETRACE® program, Ingredion’s proprietary non-GMO IP/traceability system. Andy has been with Ingredion since 2005, beginning in the Quality Department performing non-GMO testing on inbound grain before advancing to Coproduct Sales and then to his current responsibilities. He also serves as a resource for Ingredion’s global specialty corn procurement functions and for global IP/traceability programs.
Marco Villone leads the team responsible for the execution of the marketing strategy in the United States and Canada. A key focus is the development of innovative solutions for the market within the framework of Ingredion's springboards.
Marco joined Ingredion in 2002 in Germany where he was in charge of the development of the clean-label NOVATION® functional native starches in Europe. He then covered several positions of additional responsibility in sales, marketing and general management—building a strong international experience in Europe, Africa, Middle East and Mexico.
Marco has an engineering degree from the University of Napoli (Italy) and a master’s degree in business administration from INSEAD (France/Singapore).