THE CHANGING LANDSCAPE OF THE MICROWAVABLE FOOD MARKET

Transcription

1 THE CHANGING LANDSCAPE OF THE MICROWAVABLE FOOD MARKET OCTOBER 24-26, 2017 Fall Short Course Hosted by the International Microwave Power Institute Sponsored by Conagra Brands Conagra Campus, Omaha, NE, USA NETWORKING TRENDS FOOD COMPANY PROFESSIONALS INDUSTRY LEADERS CONSUMER BEHAVIOR CONSUMER INSIGHT BEST PRACTICES PACKAGING PRODUCT DEVELOPMENT LABELING FOOD SAFETY INNOVATION NUTRITION TESTING MICROWAVABLE FOOD PRODUCTS SOLID STATE

2 AGENDA TUESDAY, OCTOBER 24, :30pm - 5:00pm PRE-SHORT COURSE: Mw 101: The Fundamentals of Microwave Heating Instructor: Bob Schiffmann R.F. Schiffmann Associates Inc. 5:00pm - 7:00pm WELCOME RECEPTION WEDNESDAY, OCTOBER 25, :30am - 9:00am 9:00am - 9:15am 9:15am - 10:15am CONTINENTAL BREAKFAST WELCOME & INTRODUCTIONS KEYNOTE PRESENTATION: The Connected Consumer States. Larry Levin, Executive Vice President, Consumer & Shopper Marketing, IRI Worldwide The digital revolution is in full adoption and core to the consumer whether he or she is planning to shop, in the midst of walking the aisle or preparing and using the wide array of consumer packaged goods resident in homes across the United Digital is no longer a nice to have but a need to have. Consumers spend very little time planning for shopping and maximizing your digital connection to them becomes a catalyst to winning their hearts, minds and budgets! It s also important to understand how manufacturers and retailers have the right to connect with consumers and for each to understand your bounds of permission in this important relationship. IRI, an internationally recognized leader in identifying and understanding consumer trends will discuss how the Connected Consumer engages in all forms of media as part of planning, shopping, and using your array of products. 10:15am - 10:30am 10:30am - 11:15am The National Obsession with Food: Digital, CPG and Consumer Trends Winners and Losers Steven Drucker, President, Droaster Laboratories LLC Food has moved to the forefront of American consciousness. Pervasive digital trends, generational changes and new shopping behavior interconnect. In contrast to analog times past, the essential natures of meal planning, shopping and cooking are evolving at the speed of technology innovation. Who will be the likely winners and losers? Register today at

3 11:15am - 12:00pm The Freshest Insights in New Food Trends Marie Molde, RD Account Executive, Datassential Datassential previews the latest trends that will shape the future of food, including thousands of flavors from around the world that are defining the new American palate along with best practices for creating new foods that are both unique and highly appealing. This session also explores the Menu Adoption Cycle, trend innovation curves that define where trends, foods and ingredients are found today and a prediction of where they will go next. 12:00pm - 1:00pm 1:00pm - 1:45pm NETWORKING LUNCHEON Update from the Food Safety Inspection Service Susan Hammons, PhD, USDA, Food Safety Inspection Service A brief discussion of the USDA Food Safety Inspection Service s (FSIS) recently released Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A and USDA-FSIS policy developments related to microwave foods. 1:45pm - 2:30pm RTE vs. NRTE the Changing Regulatory Landscape Buffy Montgomery, Principal Microbiologist, Conagra Brands FSMA requires food companies to perform risk assessments based upon anticipated use of products instead of based on intended use. This talk will cover the regulatory and perspective on utilization of validated cooking instructions and the impact that this could have on the food industry. 2:30pm - 2:45pm 2:45pm - 3:30pm Microbial Validation of RF Processing of Food Products Jeyam Subbiah, PhD, Professor, University of Nebraska - Lincoln The Food Safety Modernization Act (FSMA) requires the food industry to validate microbial lethality process. This talk will describe the step-by-step process for validating a novel electromagnetic-based thermal process, radio frequency processing. A case study on validation of RF processing of black pepper will be presented. 3:30pm - 4:15pm Using Science To Answer Consumer Concerns about Microwave Ovens And Microwaved Foods Bob Schiffmann, R.F. Schiffmann Associates Inc. Many consumers consider microwave ovens to be black boxes and are worried about possible health hazards due to the ovens or eating microwavable foods, all of which is amplified by ignorant voices on the Internet. Many good, peer-reviewed, scientific studies, and good scientific theory, show that microwave ovens are safe, and microwaving foods provides good nutrition. 4:15pm - 4:30pm 6:00pm - 8:00pm Roundtable with Day One Presenters GROUP DINNER IN OLD MARKET Register today at

4 THURSDAY, OCTOBER 26, :30am - 9:00am COFFEE + CONTINENTAL BREAKFAST 9:00am - 9:15am 9:15am - 10:15am MORNING ANNOUNCEMENTS KEYNOTE PRESENTATION: Packaging Solutions Vs. Disruptions David Luttenberger, Global Packaging Director, Mintel Consumers often and easily get caught up in the unending ebb and rapid flow of commercial fads, social issues, and branded messages. With so much clatter and chatter constantly vying for their attention, packaging becomes white noise -- an often silent but steady force in consumers daily lives. However, the impact of the combination of superior structures and succinct branding, and innovative ways brands are using packaging to reach out to consumers beyond their traditional categories to include the influence of online shopping is having more of an impact than consumers realize at least for now. In this presentation, Mintel s Global Packaging Director outlines and illustrates emerging, morphing, and mainstreaming packaging trends and their effects on brands, consumers, retailers, and packaging converters. In this cross-category and pan-regional look are data that support the emergence and impact of these trends, as well as examples that highlight the best consumer packaged goods (CPG) producers are delivering to consumers around the world. These trends are designed to inspire new ideas about product and package innovation, and provide insight and recommendations brands can put into practice. 10:15am - 11:00am Packaging Matters David Engen, Director of Business Development & Innovation, Bemis The role packaging can play in unlocking product value and overcoming consumer pain-points in microwave applications. This discussion will unveil potential avenues and packaging features that work in concert with microwave technology to heighten the consumer s brand experience. 11:00am - 11:25am 11:25am - 12:00pm 12:00pm - 1:00pm 1:00pm - 1:45pm Roundtable Discussion with Morning Presenters NETWORKING LUNCH Emerging Technologies and How Education and Product Development Have Changed the Landscape Corey Apirian, President, Edge Consumer Brands Emerging technologies and price stabilization have pushed microwave ovens to be a one stop shop for most kitchens. The resulting market price points and technology options have changed not only where and how consumers place units in their homes, but most importantly have caused paradigm shifts in the specific use of microwave ovens. More cooking options, and better cooking functions have raised the bar on the types of foods people use microwave ovens to prepare. 1:45pm - 2:30pm The Future of Food? What Role will Solid State Play in Cooking Peter Forth, Global Business Development Manager, Industrial RF Energy, Ampleon This presentation will cover the fundamentals of solid state cooking, examine the capabilities of solid state systems as compared with current magnetron-based systems and identify the characteristics of solid state systems and how they provide advantages in process control. Enabling intelligent cooking appliances in smart kitchens will also be explored.

5 CONFERENCE REGISTRATION FEES PRICE IMPI Members Non-Members Conagra Employees Optional Add-Ons: Microwave 101 Pre-Short Course (Members) Microwave 101 Pre-Short Course (Non-Members) Microwave 101 Pre-Short Course (Conagra Employees) Group Dinner (inclusive) $695 $795 $400 $200 $275 $100 $50/person Registration fee includes: All course materials, a Welcome Reception on Tuesday evening, continental breakfasts, coffee breaks and networking luncheons on both Wednesday and Thursday. There is also an optional Group Dinner at a local restaurant (includes the meal, non-alcoholic beverages, tax and gratuity). REGISTER TODAY HOTEL ACCOMODATIONS The Hilton Garden Inn is sold out. Overflow hotel rooms are currently available at The Embassy Suites, 555 S. 10th Street, Omaha ( ) for $239 a night or the Courtyard by Marriott, 101 S. 10th Street, Omaha, NE ( ) for $269 per night. Both of these hotels are walking distance from Conagra s campus.