2017 Philadelphia IFT Suppliers Expo Clean Label Symposium
The Symposium will be held from 1PM-3PM - Click here to register
This presentation will offer insights to what’s implied by “clean” and “clear” labeling. Consumer demand for “clear” labeling on “clean” food products is driving many shifts in industry practices.
Factors affecting technical issues include Food & Drug Administration and U.S. Dept. of Agriculture regulations and policies; competitive and legal consequences; consumer expectation for transparency; adaptive industrial sourcing, production and delivery; and progressive understanding of what such claims can realistically represent within dynamic food supply systems.
The role of government agencies and manufacturers, public perception and advocacy influence while federal genetically modified disclosure requirements and a definition for “natural” are pending in this evolving arena will be addressed. Current mandates, guidance, initiatives and challenges in pursuit of official rules will be presented along with pertinent marketplace news.
Lauren Swann, MS, RD, LDN
Marketing Communications Nutritionist, Concept Nutrition, Inc.
Specializing in strategies to effectively deliver accurate nutrition messages for industry, media and public health, Lauren has creatively combined the dynamics of marketing communications and regulatory affairs - seasoned with a passion for cultural foodways - for an accomplished 30+ year track-record in nutrition communications.
With extensive experience in food labeling for competitive marketplace positioning as well as government requirements, her consulting services include compliance advisory, nutrient analyses, freelance writing and insights about ethnic dietary practices.
Whether it’s technical food science details, regulations research, trends evaluation, campaign planning, or reaching consumer, trade, professional or specific subpopulation audience segments, she manages issues “where food policy, marketing trends and public health meet, intersect … or collide”.
Sought for expert thought-leader panels and social media influence, she owns Linked-In’s largest food labeling and advertising group, has delivered webinars with record-breaking attendance, presented at major conferences, guest lectured at leading universities, developed customized label training presentations, published in leading industry publications, co-authored books for the popular and professional press and been interviewed by national media.
Lauren has managed labeling for hundreds of items including unprecedented category entries requiring preliminary government liaison and emerging rules that initiated a standardized basis for industry-wide guidance. Progressively responsible corporate staff positions have included establishing the Regulatory Affairs Department for Vlasic Foods International world headquarters, a Campbell Soup spin-off company, and managing a wide range of diverse retail, foodservice, institutional and industrial foods along with experience as a Communications Specialist developing Consumer Affairs informational programs and educational materials for Kraft Foods.
Lauren has a Master of Science in Nutrition Communications from Boston University, a Bachelor of Science in Medical Dietetics from Howard University and is a Registered Dietitian, Licensed in the State of Pennsylvania.
Join us and discover the truth about clean label and what it really means. Find out how it’s affecting the industry. We’ll guide you through the do’s and don’ts when formulating a clean label product; and take look at how the consumer market is adjusting to this trend.
Senior R&D Project Manager, Barry Callebaut
Eric is a Senior R&D Project Manager at Barry Callebaut since 2007. He has R&D responsibilities for Regional FM accounts. Working closely with Sales, his territory is East Coast and deep South, periodically dabbling in technical services, when needed.
Prior to joining Barry Callebaut, Eric was with the R.M. Palmer Company for 20 years. Starting in the molding department and eventually moving to R&D, he worked with raw materials, formulation, and processing, as well as standard QA duties. In 1998 he was named R&D Lab Manager, where his duties included ideation and new item prototype development, plant scale-ups, on-line troubleshooting, production of sales samples and managing the QA libraries.
He has taught and attended several PMCA courses as well as attending the NCA Confectionery Residency course in Madison, WI. Currently an active member of RCI and RCAP, Eric attends as many local and national events as possible. A member of PMCA for a long, long time, he is chair of the PMCA Research Committee and is active on the Long Range Planning and Student Outreach committees. He is also past president of the American Association of Candy Technologists as well as past Philadelphia Chairperson.
The demand for products without chemical additives and complex sounding food ingredients has increased over the years and continues to grow. In order for manufacturers to keep up with this trend, they need to address consumer demands and identify clean label solutions to reformulate current products and develop new ones. While the definition of clean label has not been formalized, Ingredion has defined clean label and has partnered with its customers to provide solutions that consumers prefer.
This presentation will review the landscape and direction of the food and beverage industry as well as the consumer and industry response to the clean label trend. Identified clean label ingredient and sweetener solutions will also be reviewed.
Associate Marketing Manager, Ingredion Incorporated
Sharon Chittkusol supports the Wholesome product portfolio and innovation initiatives in North America. Her focus includes synthesizing consumer trends and market demand for clean and simple ingredients to inform Ingredion’s marketing messages, strategy and innovation.
Prior to this role, Sharon held an internship in a global marketing role at a Fortune 100 consumer packaged goods company and has 5 years of experience in corporate financial planning and analysis. Sharon holds a Master of Business Administration degree from Georgetown University’s McDonough School of Business and a Bachelor of Science degree in Finance from California State University, Northridge.
Technologist, Ingredion Incorporated
Franchon Heyward is a Technologist on the North American Technical Service team at Ingredion Incorporated. She supports various customer engagements in the Northeast by using her ingredient expertise to identify functional ingredient solutions for various food applications. Franchon works cross functionally within her organization to help identify new business opportunities and aids customers in the development of new products to deliver against market trends. She has served a role in technical service for 8 years.
Franchon is completing a Master of Science degree in Food Science and Human Nutrition from The University of Illinois and holds a Bachelor of Arts degree in Biological Sciences from Rutgers, The State University of New Jersey.