Manu Sareen, Managing Partner, Marketplace Explained; Amazon's Former General Manager-Private Brands
Ecommerce certainly is not a future concept. It’s already here, growing—and dramatically changing the landscape for everything from food and beverage R&D to consumers’ purchase decisions. Each day brings more new foods and drinks exclusively developed for online sales—ranging from Amazon’s Wickedly Prime teas, snacks, soups and spreads; to PepsiCo’s new “Drinkfinity” flavor pods.
What’s next for this market in 2019 and what do leading CPC innovation leaders and small industry disruptors need to know? Come hear New Products Conference speaker Manu Sareen, Managing Partner, Marketplace Explained; and Amazon’s former General Manager for Private Brands (2013-2017).
Sareen built and managed two start-up businesses, grew Amazon Basics to be one of the company’s biggest and most profitable brands, and managed Amazon’s food and beverage private brands division (Wickedly Prime, Amazon Fresh, Happy Belly brands). Sareen has more than 20 years of experience in building and running multi-billion dollar retail businesses. Prior to joining Amazon, he held senior merchandising posts at Best Buy and Radio Shack.
This is a “must-hear” session for food and beverage company vice presidents of Innovation, Sales & Distribution , R&D, Packaging, Marketing and Operations!
Speaker: Jim Splinter, Group Vice President of Corporate Strategy, Applegate Farms
During the course of the past three decades, Minnesota’s Hormel Foods has transformed itself from a meat company to a $9.2 billion giant with diversified interests across nearly all product categories and channels. Although it’s still a meat industry leader, Hormel has combined consumer insights, acquisitions and organic innovation and branched into on-trending categories such as better-for-you organic spreads and dips (Justin’s nut butters, Wholly Guacamole) and even sports nutrition (Muscle Milk). Likewise, it continues to walk the cutting edge in meats, ranging from artisanal products from Columbus Foods to Applegate Farms, a leading natural and organic company. Come hear Hormel’s Jim Splinter, Group Vice President of Corporate Strategy, talk about next year’s dynamic food environment and his responsibilities for innovation, consumer insights and corporate development and strategy!
Speaker: Stephanie Lind, Senior Vice President- Global Sales, Impossible Foods
In development since 2011, the Impossible Burger is the world's only burger that handles, cooks and tastes like ground beef from cows—but is made entirely from plants. The Impossible Burger debuted at Chef David Chang’s Momofuku Nishi in Manhattan in July 2016 and is now served in nearly 400 restaurants nationwide—including White Castle (where it hails as the “Impossible Slider.” As the company’s new Oakland, Calif., plant ramps up, Impossible Foods plans to expand distribution to thousands of restaurants in the United States and overseas. The company also is developing more new plant-based products. Come hear Stephanie Lind, Impossible Foods’ Senior Vice President of Global Sales, share consumer insights, discuss Impossible Foods’ 2018 growth and share an outlook for 2019!
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.
Celebrate and toast the 2018 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.
Speaker: Rizal Hamdallah, Head of Innovation Lab, Tyson Foods
This year Tyson Foods launched the Tyson Innovation Lab which is about exploring new approaches to accelerate the pace of innovation. The lab brings together a lean team of designers, chefs, scientists and supply chain experts in a dedicated space at the company’s Chicago office and gives them six months to go from an idea to an in-market solution. For the first product launch, they have explored opportunities to help fight food waste. Utilizing what goes unused in the food supply chain as ingredients, they have developed a line of snacks – ¡Yappah! brand Protein Crisps. More recently, Tyson Innovation Lab partnered with Toronto’s Flashfood Inc., to create an affordable home food delivery business serving the Detroit market with surplus produce and proteins. Come hear Rizal Hamdallah, head of the Innovation Lab at Tyson Foods talk about his group’s new mission and methods!
It won’t be long before Gen Z, the next big generation, starts impacting new product development, food consumption and purchase patterns. Come hear what some of those consumers have to say—now! A group of nearly 20 teen consumers (13- and 14-yr olds) will take the New Products Conference stage to share four key perspectives about food and beverage choices.
Maeve Webster, founder of Menu Matters, will lead teens in a discussion about technology (platforms that teens use to learn about foods, make purchases and share opinions), preferences (preferred flavors, formats, categories, cuisines, packaging, etc), and eating places, locations and other influencers (preferred at-home and away-from-home options, etc.). Teen consumers also will discuss their ultimate decision drivers. Webster will engage them to talk about how they consider a manufacturer’s ethics, transparency, ingredient sourcing, geopolitical issues, uniqueness, etc.
Maeve Webster, President, Menu Matters
Maeve Webster will summarize key learnings and share some near-term projections from the GEN Z panel, the dynamic new consumer group.
You won’t grow your brand just by being “consistent.” The marketplace and consumers are ever-changing. Are you? The trade, especially retailers, thinks in static categories, but consumers don’t. We see categories continue to blur and shift, and smart companies responding with products that fit consumers’ shifting tastes and lifestyles. Mintel’s Lynn Dornblaser and David Jago look at some examples that have eschewed consistency with success—such as the growth of craft sodas and how small companies have reinvented better-for-you snacks. Mintel also identifies a few categories that may be ripe for the next shift (think the continued blurring of snacks and meals or the continued impact of plant-based foods).
Dinner on your own.
Join marketing and culinary experts of the brand marketing agency, SRG, for an off-the-grid culinary voyage into the thriving Minneapolis food scene.SRG’s proprietary STREETDive culinary immersion program is a real-time, feet-on-the-street think-tank that takes companies and their customers on off-the-grid culinary voyages designed to stimulate fresh R&D thinking, build team consensus and generate new trend-forward products.
Speakers: Michael Gunn, Culinary Director and Giselle Restrepo, Senior Manager, Strategic Insights & Trends, Schwan’s
We all know knowledge is power—especially in today’s competitive marketplace. But are you able to filter through the mountains of consumer research to apply learning that’s relevant to your businesses and your consumer? Those who can, effectively identify truly actionable insights and gain a competitive edge. Come hear Schwan Food Company executives Giselle Restrepo Senior Manager, Strategic Insights & Trends; and Michael Gunn, Culinary Director, Product Innovation & Development. Giselle and Michael will share insights about their process of harnessing internal expertise, understanding the consumer and focusing resources on activities relevant to an organization and the people it serves.
Speakers: Dr. Rachel Cheatham, Founder, Foodscape Group and Angelo De Blasio, Marketing Manager, Freedom Foods Group North America
There’s one—and only one “health” outcome on the nutrition horizon based on the latest metatrend analysis —and that’s gut health, according to Foodscape Group LLC. This Chicago-based nutrition marketing consultancy identifies “metatrends” and digestive health promises to be a key driver for both consumers as well as food and beverage marketers and product developers. Among those companies targeting gut health in 2019 and beyond is Australia’s Freedom Foods Group, which specializes in better for you items in cereals, snacks, plant-based beverages and specialty coffee milks. Come hear product development insights and strategy from Angelo De Blasio, who leads innovation and communications for Freedom Foods Group North America, San Diego. He’s joined by Foodscape Group Founder Dr. Rachel Cheatham, who will share the firm’s metatrends research involving gut health, clean label, plant-based foods and much more.