March 15th, - 9 am - 3 pm
Our annual summit returns with thought provoking and informative keynotes, interactive breakout sessions, great food and of course networking with leaders in the food space.
“How to Use Foresights to Navigate Food & Beverage Trends For 2023 & Beyond: A Future Prepared”
Suzy Badaracco – President – Culinary Tides, Inc.
Suzy Badaracco is the President of Culinary Tides, Inc. and holds a Bachelor of Science degree in Criminalistics, Associate degree in Culinary Arts, and Master of Science degree in Human Nutrition. Suzy has been trained in military intelligence, Chaos theory, and predictive analysis techniques and has been practicing trends intelligence and predictive forecasting for more than 18 years. Using these techniques, she has been able to successfully predict and profile government, technology, adversary and ally, food, flavor, consumer, industry, and health trends. Culinary Tides, Inc. helps food industry partners navigate trends by revealing relevant patterns so they can create products that connect with customers. They specialize in foretelling a trend’s birth and forecasting its trajectory, personality and longevity. The forecast results are used to create entrance, navigation, and exit strategies.
“The current and future state of sustainable packaging for food”
Sridevi Narayan-Sarathy – Technical Director of Sustainable Packaging and Senior Research Fellow – Pepsico
In 2023 finding solutions for sustainable packaging is more important than ever. Clients and vendors are demanding it and finding answers isn’t always easy. In this presentation the discussion will center on whats happening now and what future possibilities are coming to create and maintain a sustainable future.
“The Importance of PIVOTING in Modern Business”
Marc Lobliner – Chief Marketing Officer of TigerFitness.com, Owner/CEO of MTS Nutrition and creator of The Outright Bar and Outright Foods
The last few years have demonstrated that a marketplace can change almost overnight. For business’s to survive and thrive they need to be able to transition models and products quickly. In this presentation the ability to pivot quickly by creating an innovative culture will be discussed.
Professors at The Ohio State University Food Science department will share insights on new technologies and research being explored relative to the industry.
Melvin Pascall, Ph.D., Professor – Food Science and Technology “Development of an antimicrobial coating to reduce cross-contamination from bacteria and viruses”
Bala Balasubramaniam, Professor of Food Engineering “Ultrashear technology for preserving dairy and plant protein clean-label beverages”
Early bird member $100 (through 2/15)
Early bird non member $130(through 2/15)
Non member $155