Join us offsite at Ardent Mills new Innovation Center! The Ardent Mills Innovation Center features a lab-sized flour mill, a wheat quality and baking laboratory, a culinary test kitchen and chef's demonstration area. Enjoy savory Ardent Mills inspired appetizers and beverages as you take a tour of this unique innovation center. The Innovation Center is less than 10 minutes from Grand Hyatt and transportation is provided.
Sponsored by Tree Top, Inc.
Mike Leonard, Strategic Leader, FBP Group & Publisher, Prepared Foods
Speaker: Doug Hall, Inventor, Researcher, Author, Chemical Engineer, Master of Marketing and Founder of Eureka Ranch Read bio
Everyone wants to do great work and innovate, but do they know how? In this engaging talk, you’ll learn how to ignite innovation across your organization. Built on research from 30 years, $25 Million in research, 25,000 ideas and 1,000s of Fortune 500 teams - this event will give you specific things you can do today to ignite innovation in your own work. (Spoiler alert: This session is high energy and action packed - with ah-ha’s and Eureka! moments that will have you questioning everything you thought you knew about innovation.)
Speaker: Tina Owens, Senior Manager-Sustainability & Procurement, Kashi Read bio
Consumers are looking for clean labels. Investors are looking for corporate sustainability and clear sourcing (traceability). How do corporate R&D and ingredient purchasing executives work more closely to achieve both goals? A 13-year veteran in R&D, ingredient sourcing and supply chain at Kellogg’s and Kashi, Owens speaks knowledgably about how ingredient sourcing issues now play a much more dynamic, visible role in new product development.
She also will explain Kashi’s growing portfolio of “Certified Transitional” products. Inspired to help farmers meet rising demand for organics, Kashi in 2016 partnered with leading organic certifier Quality Assurance International (QAI) to create Certified Transitional, a protocol which creates a new way for farmers to command slightly higher prices for their crops in transition during the three-year period – giving them the financial assurance needed to make the switch from conventional to organic.
Speaker: Barry Calpino, Vice President of Innovation, Conagra Brands Read bio
Successful new product innovation requires a broad-minded, disciplined approach to properly invest resources and collaborate across the organization. Growth drivers and consumer behavior are quickly evolving so companies must be ready to adapt to win in the changing landscape. This takes creativity, entrepreneurship, agility and effective collaboration. Join Calpino for a look inside Conagra’s Growth Center of Excellence — as he discusses how to leverage cross-functional teams build an innovation pipeline and accelerate growth for organizations.
Sponsored by Sopheon
Sponsored by Potatoes USA
Panelist: Rebecca Maestas, Marketing Manager, Dixie Brands Read bio
Panelist: Shehzad Hoosein, VP of R&D, Cannabistry Labs Read bio
Panelist: Taylor West, Senior Communications Director, Cohn Marketing & Cohnnabis Read bio
Moderator: Mike Leonard, FBP Group Strategic Leader, Publisher, Prepared Foods
There’s probably no faster growing market for investment and new product development than that for recreational and medicinal cannabis products. Come hear an expert panel engage in a live, in-depth talk about the market’s immediate past, present and future. Gain insights from this discussion about new product development challenges and opportunities.
Sponsored by American Key Food Products
Speaker: Jim Painter, PHD, RD, Professor at University of Texas –Houston Read bio
Since the 1960s sugar has been associated with many chronic diseases, however, it was so overshadowed by the demonization of fat, food innovation has not prioritized reducing added sugars... until today. Now with reports of the sugar industry having quietly funded Harvard research in the ‘60s to shift blame from sugar onto fat as the cause of chronic disease, the momentum for the case to find long-term alternatives to added sugar is only gaining. With the FDA’s requirement to list added sugar on the nutrition facts panel scheduled to take effect in little over a year, product innovators are faced with the daunting task of finding replacements for added sugars. Unlike the low fat fad, this trend is likely to last and have far reaching impacts on the food industry because the trifecta of modern science, consumer perception, and government guidelines all agree that added sugar is a major contributor to chronic diseases. Dr. Painter will address how product innovators can proactively respond to reduce added sugar now and in the future.
Presentation Sponsored by: Tree Top Inc.
Sponsored by Ventura Foods
Join us in celebrating the industry-nominated, innovative product development teams that recently introduced a new product in six different categoires. Learn the story behind the winning products.
Sponsored by Ventura Foods
Celebrate and toast the 2017 Spirit of Innovation Award winners. Taste some of the winning products and enjoy drinks and network with winning R&D teams before you head out for dinner.
Dinner on your own.
Sponsored by United States Highbush Blueberry Council
Speaker: Errol Schweizer, Co-Founder, BeyondBrands; Owner, Errol Schweizer LLC and Former Vice President of Grocery at Whole Foods Read bio
Consumers have an ever expanding array of mealtime options. So how do brick-and-mortar grocers keep shoppers coming in for unique foods and drinks that hit lifestyle, health and taste trends—and grow store sales?
For close to a decade, Schweizer represented Whole Foods in his work with manufacturers around merchandising, category management, consumer trend insights, product innovation and development, ethical sourcing, ingredient labeling transparency, brand positioning, promotions, marketing and pricing strategies, as well as Fair Trade, Non GMO and/or Organic supply chain development. He has worked with hundreds of suppliers and has launched thousands of products that became household names, from Siggi's, Justin's Nut Butter and Zevia, to Kevita and Califia Farms.
Errol now shares his insights with his own clients and is a partner with BeyondBrands, a firm dedicated to growing the conscious products industry. Come hear Errol share thoughts about today’s consumer, retailing and insights about processor-retailer new product “co- development.”
Presentation Sponsored by Fortitech
Panelist: Michael McDevitt, Owner & CEO, Terra's Kitchen Read bio
Panelist: Christy Lebor, Pilgrims Pride Read bio
Panelist: Pat Vihtelic, CEO, Home Chef Read bio
Moderator: Al Banisch, Executive Vice President, New Product Strategy, Mattson Read bio
Home meal preparation and spending has been disrupted by newtechnologies and new players—from all corners of industry. What does this mean for the food industry? Come hear Al Banisch, Mattson Executive Vice President, New Product Strategy, guide a live panel discussion and explore emerging issues and opportunities.
Sponsored by Flavor Dynamics
Speaker: Taryn Forrelli, ND, Vice President of Innovation & Resident Nutritionist, Olly Read bio
OLLY P.B.C. has emerged to make taking vitamins easy, tasty—and fun. With inspired packaging and graphics, this two-year old brand launched with a complete line of gummy
multi-vitamins and benefit-specific wellness boosts. Today finds OLLY quickly growing and expanding into other formats, including melt in your mouth probiotic sticks and plant-based protein smoothies. Hear Taryn Forrelli, OLLY’S Vice President-Innovation, discuss winning with millennial consumers, functional nutrition and OLLY’S growth.
Speaker: Doug Hall, Inventor, Researcher, Author, Chemical Engineer, Master of Marketing and Founder of Eureka! Ranch Read bio
In this high-entertainment storytelling session, you’ll learn the front lines account of how Brain Brew Distilling created breakthrough system, business model and product innovations that beat the category leader 3- to-1 and how you can use the same process to reinvent your own offerings. We’ll share how they blew up the business model by crafting a premium spirit in 40 minutes. (a feat that takes the competition 18 years to do!) How they used 234 quantitative research tests to go from concept to in-market in less than 6 months and many other discoveries along the way. Brain Brew Distilling created a patent pending breakthrough system, business model and product innovations that beat the category leader 3-to-1. I’ll share how we blew up the business model by crafting a premium spirit in 40 minutes. (a feat that takes the competition 18 years to do!) How we used 234 quantitative research tests to go from concept to in-market in less than 6 months and the many other discoveries along the way.
Speaker: Tulin Tuzel, Chief Technology Officer, Sabra Dipping Company LLC Read bio
PepsiCo and Israel’s Strauss Group have invested millions in Sabra Dipping Company LLC and the nation’s largest hummus factory in Colonial Heights, Va. This included an entirely new 20,000-sq.-ft. Center of Excellence (COE), which features a state of the art culinary center, research laboratory, ideation space, packaging prototype lab, a pilot plant and hands-on research modules. Hear Tulin Tuzel, Chief Technology Officer, discuss Sabra’s approach and how consumer insights and trends influence product and package development.
Presentation Sponsored by TABASCO Brand:
It is more challenging than ever to identify winning new product concepts: Product proliferation, shifts in channels and distribution, and market and category fragmentation make for a very complex environment.
But new products still drive growth, and it’s more important than ever to find those successful new product ideas. We’ll look at what is happening in the market and what consumers are thinking and saying to help you unlock the secrets to new product success, unleash the power of your brands, and transform your portfolio and the categories in which you compete.
Attracting a medley of entrepreneurs, young millennials and athletes, the Mile High City has become a hotbed for cutting-edge food trends and culinary innovation. Join our local experts for SRG StreetDive, an off- the-grid tour of food + drink hotspots that push the culinary boundaries. SRG, Boulder, Colo., leads New Products Conference attendees on an exciting, fast-paced 2 ½ hours to explore a medley of restaurants, markets and retailers that will challenge us all to think differently about the future of food. Participation is limited and advance registration required.
StreetDive Sponsored by Tastepoint by IFF
Sponsored by Mane, Inc.
Attracting a medley of entrepreneurs, young millennials and athletes, the Mile High City has become a hotbed for cutting-edge food trends and culinary innovation. Join our lcal experts from the previous evening’s SRG StreetDive. This session will cover the off-the-grid tour of food + drink hotspots. SRG Culinary Shifts to dissect the trends from the night prior and identify what ideas, tastes, flavors have true potential and show momentum.
Presentation Sponsored by Tastepoint by IFF
Speaker: Carolina Fryer, Managing Director, Mission Field Read bio
Pure and simple: Carolina Fryer’s passion is innovation with an entrepreneurial lens. After a decade in classic CPG Marketing (P&G, WhiteWave Foods) and having her own natural foods startup in Boulder, CO., Fryer led the Seed Group, an intrapreneurial innovation team within WWF. Today, as a Managing Director at Mission Field, a Denver based consultancy, she helps Fortune 500 CPG clients kickstart their internal innovation processes from ideation, strategy, prototyping and real-life battle testing at an entrepreneurial speed.
Panelist: Laurent Hainaut, President, force MAJEURE Read bio
Panelist: Amanda Bach, Nestle Read bio
Panelist: Ami Mathur, Marketing Lead, Honest Tea/Coca-Cola Company Read bio
Panelist: Julia Beardwood, Owner, Beardwood & Co. Read bio
Panelist: Hamish Campbell, Creative Director, Pearlfisher New York Read bio
Moderator: Steve Lamoureux, Senior Vice President of Design Solutions and resident package design thought leader at Nielsen Read bio
What if we told you you can drive significant business growth without risky product launches, multi-million dollar advertising campaigns, or starting a discounting addiction? You don’t hear many people waxing poetic about the incredible ROI of package design. What you do hear is that packaging changes are a risky, unpredictable, ill-advised business. Nielsen’s Design Impact Award Winners tell a different story—that there’s incredible business value to optimizing your packaging.This panel of Nielsen Design Impact Award winners—including both brand and agency representatives—will discuss their own best-in-class initiatives and explain what they do differently from their less successful peers, providing best practices to help all brands consistently maximize their return on design.
Closing Remarks: Thank you from the New Products Conference Organizers