Agenda
- Sunday September 12
- Monday September 13
- Tuesday September 14
- Wednesday September 15
Print Sunday's Schedule
| 1:00 pm - 5:00 pm | Drift Fishing Sponsored by Innophos |
| 1:00 pm - 5:00 pm | Golf Tournment Sponsored by Chr. Hansen |
| 7:00 pm - 9:00 pm | Welcome Reception Sponsored by Kikkoman |
Print Monday's Schedule
| 7:30 am - 8:30 am | Breakfast Buffet Sponsored by Tree Top, Inc. |
| 8:30 am - 8:45 am | Opening Remarks Michael Leonard, Group Publisher and Claudia O'Donnell, Chief Editor, Prepared Foods |
| 8:45 am - 9:45 am | Keynote Address: Game-changing Innovation Speaker: John Sculley, Former President and CEO, Pepsi, Former CEO of Apple Computer, High-Tech Entrepreneur and Venture Capitalist - Named "CEO of the Decade" by Financial News Network How did Pepsi transform itself from a distant number-two, gain packaged good market share and finally surpass Coca-Cola? What went into the creation of the Pepsi Challenge, Mountain Dew, Frito-Lay's International business and, later, the emergence of Apple Computer? John Sculley, the guiding force behind these efforts which shifted the very landscape of American business and consumer expectations, now offers his insights into the game-changing innovation that transforms products, companies, even the needs and demands of consumers. |
| 9:45 am - 10:30 am | Success and Vulnerabilities of Private Label Speaker: Laurie Klein, Vice President, Just Kid Inc./The Family Room Laurie Klein will unveil the rich detail of Just Kid's recently completed survey of the purchasing decisions of Moms and Dads, including the factors influencing the growth of private label. This goes far beyond simply economic issues, as the decision to purchase these goods is multifaceted. In the process, Laurie Klein will explore the dynamics of consumer choices and define what brand loyalty means to today's - and tomorrow's - consumer. |
| 10:30 am - 11:00 am | Refreshment Break |
| 11:00 am - 11:45 am | From Ideation to Market Speaker: Wendy Friedmann, Founder, RW Delights A Spirit of Innovation Award winner just three years ago, RW Delights has built on that success to become an emerging star in the food industry. Roxanne Kam shares the invaluable lessons the company has learned, while also exploring how RW Delights has managed its ideation strategies and development processes to create a small-brand success story. |
| 11:45 am - 1:00 pm | Luncheon Sponsored by Sargento Food Ingredients |
| 1:00 pm - 1:45 pm | Bringing Life to Ideation Speaker: Joe Derochowski, Director of Business Development, The NPD Group, Inc. The product development process is both art and science, but the challenge to develop new product ideas is always there. As an industry, we use a variety of techniques including using historical trends, current trends, future trends, need states, attitudinal trends, behavior trends, and other insights to create new ideas. Regardless of which lens you use, this presentation will provide foundational insights of the food industry through each lens to leverage as you determine where to go with your new product development efforts. |
| 1:45 pm - 2:15 pm | Refreshment Break |
| 2:15 pm - 3:00 pm | Health & Wellness: Exceeding Consumer Expectations Speaker: Helene Clark, Marketing Director of Health and Wellness, ConAgra Lamb Weston Lamb Weston, a Spirit of Innovation Award receipent in 2006, is a perfect example of a company capitalizing on its strengths to deliver a trend-focused product that may not necessarily fit most consumers' notions of healthy. Helene Clark will explore the pitfalls and potential in delivering what consumers say they want versus their actual buying behaviors and, in the process, will delve into the creation of the company's latest health-oriented foodservice product, one with an ingrained health halo which may position it quite well in the minds of consumers. |
| 3:00 pm - 3:30 pm | Spirit of Innovation Awards Ceremony Sponsored by Ventura Foods Join us in celebrating the industry-nominated, innovative product development teams that recently introduced a new product in foodservice and retail markets. Learn the story behind the winning products. |
| 5:00 pm - 6:30 pm | Spirit of Innovation Celebration Reception Sponsored by Ventura Foods Network and toast the 2010 Spirit of Innovation Award winners. Enjoy drinks, hors d’oeuvres and good conversation before you head out for dinner. |
| Dinner on your own. |
Print Tuesday's Schedule
| 7:30 am - 8:30 am | Breakfast Buffet Sponsored by ConAgra Mills |
| 8:30 am - 9:15 am | When did Food Become a Four-Letter Word? Speaker: Mary L Shelman, Director of Agribusiness Program at Harvard Business School Innovation has enabled the industry to provide affordable and safe food to a rapidly growing population; however, certain groups have attacked these very advances, citing environmental concerns, increasingly stigmatizing the term "processed foods" or even enacting bans on certain foods and ingredients, all under the guise of promoting health. Mary Shelman explores how the innovations that have allowed food production to keep pace with the population growth have come under fire and, more importantly, how the industry can promote its ground-breaking efforts and bridge the growing urban-rural divide to feed a population increasing in number and wealth. |
| 9:15 am - 10:00 am | Growing Your Health & Wellness Business Speaker: Bob Jones, Principal, Scientia Advisors LLC Health. Wellness. Nutrition. These terms have been used almost interchangeably for years; however, the products tailored to meet this trend head-on have met with mixed results. Strategies that have yielded handsome results at one company have just as often fared much less successfully for others. Bob Jones will bring his wealth of experience from throughout the food industry to explore what made the difference in successful new health/wellness launches and how to apply those lessons to grow a financially successful wellness effort. |
| 10:00 am - 10:30 am | Refreshment Break |
| 10:30 am - 11:15 am | From Green to Greenwashing: How Food Companies are Succeeding (and Failing) at Marketing Sustainability Speaker: Lori Colman, Co-CEO, Colman Brohan Davis, Inc. Sustainability is no longer simply recycling waste and using recycled material in packaging. Today's "green" consumer, however, is not easy to define but Lori Colman will highlight notable sustainability commitments from food manufacturers, focusing in particular on what's working and what isn't in marketing these attempts to "go green". In the process, companies will glean keen insight into the role of watchdog groups and social communities in "green" assessment. |
| 11:15 am - 12:00 noon | Recent Updates in Food & Beverage Regulations Speaker: Steven Steinborn, Hogan & Hartson LLP The ever-changing regulatory environment can be an almost-constant source of frustration for developers but Steve Steinborn will clear the air on some of the most-pressing topics of the day, notably health claims, permitted ingredients and communicating product attributes. In the process, Stever Steinborn will explore where the FDA stands in its efforts to differentiate dietary supplement drinks from beverages, as several major manufacturers have marketed their beverages with structure-function claims more typical of dietary supplements. |
| 12:00 noon - 12:15 pm | Collegiate Education Awards |
| 12:15 pm - 1:30 pm | Luncheon Sponsored by TIC Gums |
| 1:30 pm - 2:15 pm | How Kraft's Test Kitchen Spurs New Product Development Speaker: Marianne Arimenta, Group Manager, Kraft Foods Culinary Center of Excellence and Harry Crane, Executive Chef, Kraft Foods Culinary Center of Excellence Developing new packaged food products is a combination of understanding consumer insights, applying solid culinary principles, understanding the science of food and appreciating the art of the culinary experience. Learn from two members of the Culinary Center of Excellence at Kraft Foods Inc. on how the largest food manufacturer in North America relies on their retail culinary group to help marketing teams translate the American consumers' food preferences into successful products and food solutions. |
| 2:15 am - 3:00 pm | New Product Innovation: Leaders and Laggards Speakers: Lynn Dornblaser and David Jago, Directors, Custom Solutions Group, Mintel International Lynn Dornblaser and David Jago return for their annual look at the most successful and innovative foods and beverages entering the world's grocery aisles, while also exploring why certain products met with success while others simply fell off the consumer radar. Drawing from their decades of experience and 10+ years of data from Mintel's Global New Products Database, the pair will delve into consumer attitudes about new products and provide an opportunity to see and sample the world's most innovative introductions in the Global New Products Tasting Session. |
| 3:00 pm - 3:15 pm | Refreshment Break |
| 3:15 pm - 4:30 pm | Mintel Tasting Session |
| 5:30 pm - 6:30 pm | Networking Reception |
| Dinner on your own. |
Print Wednesday's Schedule
| 7:30 am - 8:30 am | Breakfast Buffet Sponsored by Mane, Inc. |
| 8:30 am - 11:55 am |
Structured, Culinary Driven InnovationWorkshop Speakers: Victor Gielisse, CMC, DBA and Ron DeSantis, CMC, MBA, The Culinary Institute of America With their unique perspective and strong culinary knowledge base, attendee favorites and CIA-certified master chefs Victor Gielisse and Ron DeSantis return to the New Products Conference to explore the entirety of the product development process. Registration for this session will be required and attendance is strictly limited, as attendees in small groups will actually develop new products on-site, complete with marketing and consumer testing. The chefs will guide the teams through the innovation process - from ideation through development - and explain their concept of structured culinary innovation. |
| 11:55 am - 12:00 noon |
Closing Remarks: Thank you from the NPC Organizers Mintel Global New Products Giveaways |
