AMERICAN FOOD MANUFACTURING SUMMIT 2019
NOVEMBER 12–13, 2019
LOEWS CHICAGO O’HARE HOTEL • CHICAGO, IL
foodmansummit.com
+1-416-298-7005
TOMORROW’S CONNECTION TODAY
Driving business performance through process and technological innovation.
PROGRAM
American Food Manufacturing Summit 2019 Program • Page 1
DELEGATE REGISTRATION AND BREAKFAST
CHAIR’S WELCOME AND OPENING REMARKS
PLENARY
ENSURING FOOD QUALITY WITH FRESH THINKING IN BLOCKCHAIN, AI AND IOT
• Adapting to changing consumer desires for transparency with unprecedented visibility
• Enabling secure, accurate sharing and verification across the entire supply chain
• Managing the increasing risks of transaction technology with Blockchain
• Assessing the best technology to ensure greater supply chain accuracy
• Layering new technology with existing supply chain systems using ASN or EDI data feeds
7:00 am – 8:00 am
8:00 am – 8:10 am
8:10 am – 8:45 am
8:45 am – 9:20 am
PROGRAM DAY ONE * JOIN US FOR THE PRE-EVENT HAPPY HOUR ON NOVEMBER 11, 2019 AT 6:00 PM – 7:00 PM
BOB WOLPERT
Chief Strategy and Innovation Officer
OPENING KEYNOTE
DRIVING OPERATIONAL EXCELLENCE, BUSINESS TRANSFORMATION AND COMPETITIVE POSITIONING
• Enhancing manufacturing and supply chain operations through continuous improvement
• Discerning between popular trends and real tools that will define the next jump in manufacturing productivity
• Examining key strategic enablers to enhance your operational framework
• Case study: Highlighting achievements and roadblocks during Olam's digital transformation journey
TAOUFIK ARIF
VP, Digital Manufacturing and Innovation
MANUFACTURING AND PROCESSING CHAIR QUALITY AND SAFETY CHAIR
DONZEL LEGGETT
VP, Global Manufacturing Excellence,
Global Platforms and Asia
NATALIE HADLEY
VP, Quality and Food Safety
American Food Manufacturing Summit 2019 Program • Page 2
10:00 am – 11:40 am
PRE-ARRANGED 1-2-1 BUSINESS MEETINGS AND REFRESHMENTS
9:20 am – 9:55 am
11:45 am – 12:20 pm
MANUFACTURING AND PROCESSING
POWERING EFFICIENT OPERATIONS: AN ENGINEERING APPROACH FOR
ADVANCING FOOD MANUFACTURING FACILITY DESIGN
• Influencing the adoption of new sustainable manufacturing practices
• Adopting a readiness program within manufacturing for advanced
technology through adequate training
• Determining the right automation and control strategies
• Exploring engineering's role in delivering on the promise of next generation
food plants
• Discussing Tyson Food's strategy to sustainably meet global demand with the
fastest-growing protein brands
ANTHONY DOSS
VP, Engineering
PLENARY
UNDERSTANDING THE FOOD SAFETY MODERNIZATION ACT (FSMA) INTENTIONAL ADULTERATION RULE
• Explaining the FSMA final rule on Intentional Adulteration Rule
• Discussing requirements and guidance
• Best practices for training, implementation and collaboration
CAPT. JON WOODY
Director, Food Defense
QUALITY AND SAFETY
TRANSFORMING FOOD SAFETY AND MANUFACTURING QUALITY THROUGH
ADVANCED TECHNOLOGICAL APPLICATIONS
• Exploring strategic programs to elevate overall manufacturing
• Comparing the current landscape of food safety technology on a global scale
• Understanding which technologies and innovations are worth incorporating
into your food operations
• Case study: The Walmart Food Safety Collaboration Center
WILLIAM WATTS
Senior Director, Walmart Food Safety Collaboration Center
12:25 pm – 1:00 pm
WORKSHOP
AUTOMATION AND AI FROM CONCEPTION TO CONSUMPTION
• Accelerating sourcing and approval of suppliers with one network of over
25,000 supplier locations and 200,000+ items
• Leveraging electronic COAs and lot attributes to reduce out-of-spec materials
by over 50% and variability by over 20%
• Improving collaborations with suppliers to accelerate specifications
management
• Experiencing enterprise-wide transparency to alert all locations of potential
material problems instantaneously
• Reducing audit times and ensuring all critical control points in your food
safety plan
GARY NOWACKI
CEO
WORKSHOP
PACKAGING AND PROCESSING MACHINERY: GAINING THE COMPETITIVE
ADVANTAGE OF GETTING PRODUCTS TO MARKET FASTER
• What What are some of today’s considerations for producing quality
products from start to finish?
• Examining the latest rinsing, sanitizing, filling, labeling and capping
equipment
• Assessing short-term and seasonal production machine needs to determine
technology selection
• Working with skilled engineering teams to get you the equipment you need
for your application
• Achieving the highest productivity possible with the right technology
solutions
DAVE EGGLESTON
President
American Food Manufacturing Summit 2019 Program • Page 3
1:05 pm – 2:05 pm
LUNCH AND LEARN ROUND-TABLE DISCUSSIONS
* On-site registration is required for round-table discussions
STAFFING YOUR FACILITY IN A LOW UNEMPLOYMENT ECONOMY
TYLER CAIRNS
Director, Sales and Marketing
BO ROHLFSEN
VP, Engineering
SOLVING FOOD SUPPLY CHAIN COMPLEXITIES
ALTERNATIVE MONITORING DEVICES FOR FOOD QUALITY ASSURANCE
CHARLIE FIGLOW
Senior Solution Consultant
PETER NORTON
General Manager, North American Operations
2:10 pm – 2:45 pm
QUALITY AND SAFETY
UNDERSTANDING THE FOOD SAFETY AND INSPECTION SERVICE STRATEGIC
GOALS TO ACHIEVE FOOD SAFETY OBJECTIVES AND PROTECT PUBLIC HEALTH
• Protecting public health by preventing contamination and limiting foodborne
illness from FSIS regulated products
• Modernizing inspection systems, policies and use of scientific techniques
• Improving food safety and humane handling practices through adoption of
innovative approaches
• Enhancing access to complete and accurate information that informs science-
based decisions
• Achieving Operational Excellence with a well-trained engaged workforce and
improving processes and services
PAUL KIECKER
Deputy Administrator
MANUFACTURING AND PROCESSING
WHERE PRODUCT DEVELOPMENT OPPORTUNITIES AND MANUFACTURING
REALITIES INTERSECT
• Navigating consumer trends and leveraging insights to optimize product
design against consumer needs
• Expanding product portfolios with market-ready products
• How product development speed varies for small and large-sized companies
• Building programs to ensure product adherence to regulatory standards and
consumer expectations
DARRYL RILEY
SVP, Quality, Food Safety and R&D
American Food Manufacturing Summit 2019 Program • Page 4
2:50 pm – 3:25 pm
WORKSHOP USING REAL-TIME DATA TO UNDERSTAND PLANT PERFORMANCE AND OPTIMIZE
RESOURCE ALLOCATION
• Gathering data analytics by incorporating easy-to-use software
• Ensuring profitable and sustainable food manufacturing operations
• Revolutionizing your equipment to increase the lifespan of your machines
• Preventing downtime and creating more product by moving from reactionary
to pre-emptive actions
WORKSHOP WHY AGILITY IS THE NEW ADVANTAGE IN INDUSTRIAL WORK: FUSING QUALITY
AND EXECUTION
• Going beyond digitizing existing work execution processes to building
dynamic workflows that can adapt in real-time
• Improving traceability and responsiveness to minimize risk and optimize
productivity across your people and processes
• Capturing and analyzing key operational data to continuously measure and
improve work performance
• Highlighting real-world examples of how companies achieve rapid time-to-
value with connected workflows
• Putting connected workflows into action with a collaborative LEGO-building
activity
ELHAY FARKASH
CEO
3:30 pm – 4:50 pm
HOUR AND PRE-ARRANGED 1-2-1 MEETINGS
4:55 pm – 5:30 pm
SPEAKER TBA
QUALITY AND SAFETY
TRENDS AND INNOVATIONS IN FOOD SAFETY: IMPROVING REACTION TIME FOR
OUTBREAK INVESTIGATION WITH EARLIER SURVEILLANCE METHODS
• Exploring the science behind contaminants and human health that affect
food safety protocols
• Discussing federal, state, local and industry roles in collaborating to improve
food borne outbreak investigations
• Improving food safety by developing and sharing whole genome sequencing
(WGS) technology
• Exploring programs such as PulseNet and the Integrated Food Safety Centers
of Excellence
ARTHUR LIANG
Senior Advisor, Food Safety
MANUFACTURING AND PROCESSING
MEETING THE SKYROCKETING GLOBAL DEMAND FOR PLANT-BASED PROTEIN
• How the demand for alternative meat products is driving changes within the
industry
• Examining production challenges and opportunities related to alternative
protein
• Opening new processing facilities to meet demands and increase
transparency
• Leveraging energy and water-efficient systems to minimize the
environmental impacts of scaling production
• What’s next: Exploring ongoing R&D work related to taste, texture and
nutrition
ERIK HEGGEN
Nutrition Chief Commercial Officer
American Food Manufacturing Summit 2019 Program • Page 5
6:10 pm – 6:55 pm
CHAIR’S SUMMARY AND CLOSING REMARKS
6:55 pm – 7:00 pm
PANEL DISCUSSION
FOOD MANUFACTURING IN THE NEXT FIVE YEARS: WHAT MAJOR DISRUPTORS WILL IMPACT MANUFACTURING LEADERS
• Discussing consumer trends and production implications
• How to address the need for increased transparency across the supply chain
• Exploring key technologies that are driving innovation within your manufacturing facilities
• Building intelligent factories and improving safety by implementing advanced automation, AI, IoT, ML, and other technologies
• How does your organization train and empower the next generation of manufacturing, quality and safety leaders?
• Utilizing people, processes and technologies to enable better decision-making
MANUFACTURING AND PROCESSING CHAIR QUALITY AND SAFETY CHAIR
NETWORKING DRINKS RECEPTION
7:00 pm – 8:00 pm
JAMIE WEEKS
VP, International Operations
and Training
STEVEN HINKLE
Director,
Contract Manufacturing
JASON GROOMS
VP, Operations Services
MODERATOR: DAVID CECH
SVP
ALISON TAYLOR
CSO
DONZEL LEGGETT
VP, Global Manufacturing Excellence,
Global Platforms and Asia
NATALIE HADLEY
VP, Quality and Food Safety
PLENARY
TRANSFORMATION TO BEST-IN-CLASS PRACTICES, PROCEDURES AND PEOPLE DEVELOPMENT
• Moving from a state of reaction to prevention to achieve a right first time quality culture
• Focusing on the importance of people development and ongoing training programs
• Harnessing cutting-edge tools to create a company culture focused on moving from good to great
• Emphasizing HACCP and HARPC vulnerability assessments and strong prerequisite program
• Case study: The 5 guiding principles of the Kerry Global Safety Quality organization (GSQ)
HUGO GUTIERREZ
Global Chief QHSE Officer
5:35 pm – 6:10 pm
American Food Manufacturing Summit 2019 Program • Page 6
NETWORKING BREAKFAST
CHAIR’S OPENING REMARKS
7:00 am – 8:00 am
8:05 am – 8:10 am
8:10 am – 8:45 am
PROGRAM DAY TWO
WOMEN IN LEADERSHIP ROUNDTABLE
Enjoy breakfast refreshments and informal networking in the Exhibition Hall. We also invite our attendees to network at a Women in Leadership Roundtable with
discussion from inspirational leaders in IT, cyber-security and data management. Seating is limited, so please sign up early.
* On-site registration is required for the Women in Leadership round-table
ROBIN VOGEL
VP, Commercial Americas
CHARLEAN GMUNDER
VP, Catering Operations
MALUWA BEHRINGER
VP, Global R&D and Innovation
KERRY BRIDGES
VP, Food Safety
MONICA MASSEY
EVP, Chief of Staff
SARAH KELLER
VP, R&D and Quality Assurance
WILLEMIJN SCHNEYDER
CEO and Founder
MODERATED BY:
MANUFACTURING AND PROCESSING CHAIR QUALITY AND SAFETY CHAIR
DONZEL LEGGETT
VP, Global Manufacturing Excellence,
Global Platforms and Asia
NATALIE HADLEY
VP, Quality and Food Safety
KEVIN MPAMBOU DO DANG
CFO, U.S. Specialty Channels
PLENARY
MAXIMIZING PROFITABILITY AND CREATING VALUE IN TODAY’S COMPLEX OPERATIONS SYSTEMS
• Do you know your full business' end-to-end value chain
• Discussing examples of key practices to implement in your manufacturing facilities today
• Effectively driving overall profitability and operational effectiveness through disciplined business cadence and best practices
• What to know about panic cost cutting vs. embedded value creation culture
• The Compounding Effect: Facing ongoing cost pressures by implementing a profit-oriented culture in your organization
American Food Manufacturing Summit 2019 Program • Page 7
9:20 am – 9:55 am
10:00 am – 11:20 am
PRE-ARRANGED 1-2-1 BUSINESS MEETINGS AND REFRESHMENTS
11:25 am – 12:00 pm
WORKSHOP
IDENTIFYING GAPS IN YOUR FOOD QUALITY AND COMPLIANCE PLANS
• Conducting risk analysis for your list of suppliers
• Understanding the impacts of an incomplete plan on your supply chain
• Creating quality assurance goals and adhering to regular checks and
balances
WORKSHOP
BEST PRACTICES IN CAPITAL PROJECTS EXECUTION
• Understanding everything from site selection to planning design and
construction
• Examples of the successes and pitfalls of implementing your most important
projects
• Understanding the importance of tracking ingredients and products
PHILLIP SIMULIS
CEO
DAVE WATSON
Consultant
8:45 am – 9:20 am
AL ALMANZA
Global Head, Food Safety and Quality
PLENARY
ADOPTING AND IMPLEMENTING FOOD SAFETY AND QUALITY CONTROL STANDARDS THAT EXCEED REGULATORY REQUIREMENTS AND CUSTOMER EXPECTATIONS
• Meeting USDA regulatory and compliance requirements for your products
• Examining innovative processes and technologies that assist in traceability and risk mitigation for foodborne outbreaks
• Interconnectivity: How everything that happens in a processing plant affects the safety and quality of the product
• Driving a passion for food safety, quality and public health in your organization’s culture and teams
• Creating a strategic plan for food safety and the early stages of implementation
PLENARY
CREATING A ROADMAP FOR FOOD MANUFACTURING SUSTAINABILITY
• Understanding the relationship between sourcing high-quality sustainable products and having a sustainable organization
• Making improved sustainability practices a key corporate philosophy
• Translating sound sustainability practices into consumer trust and loyalty
• Delivering on consumer expectations for exceptional quality and supply chain transparency
BILL DIMENTO
VP, Corporate Sustainability and Government Affairs
American Food Manufacturing Summit 2019 Program • Page 8
12:45 pm – 1:20 pm
1:25 pm – 2:25 pm
LUNCH AND LEARN ROUNDTABLES
* On-site registration is required for round-table discussions
12:05 pm – 12:40 pm
MANUFACTURING AND PROCESSING
ESTABLISHING NEW APPROACHES FOR MANAGING FOODBORNE OUTBREAK
SURVEILLANCE, RESPONSE AND POST-RESPONSE EFFORTS
• Understanding the purpose and applications of the FDA's CORE Network
• What is CORE's investigation process and how can you help in the event of an
outbreak?
• Building upon incident response processes to streamline and strengthen
efforts to prevent, detect, investigate, respond to and learn from incidents
and outbreaks
• Exploring today's greatest challenges and dangers in food safety and the role
of technology in overcoming them
JOSEPH COOPER
Emergency Response Coordinator
CHRISTINAÉ R. HUDSON
Health Communications Specialist
CLOEANN DURHAM
VP, Quality
QUALITY AND SAFETY
ENHANCING FOOD SAFETY AND QUALITY BY FOCUSING ON TRAINING AND
CULTURE DEVELOPMENT
• Examining safety culture, training, on-boarding and technology at The Coca-
Cola Company
• Collaborating with outside resources to invigorate company best-practices
• Incorporating new technologies while maintaining quality and safety
standards
• Promoting greater transparency and increasing visibility throughout the
supply chain
• Case study: Achieving rapid growth through prioritization of people
SETTING AND EXECUTING YOUR CORPORATE SUSTAINABILITY STRATEGY IMPROVING SPEED TO MARKET THROUGH EXTERNAL INNOVATION AND
SCIENCE BASED SOLUTIONS AND BUSINESS APPLICATIONS: OPPORTUNITIES EXPLORING EMPLOYEE ENGAGEMENT AND MANUFACTURING STRATEGIES
DR. BERND KOEHLER
Director, Global Science
VICTOR PHAN
VP, Supply Chain Operations
KATYA CHISTIK HANTEL
Director, Sustainable Development
PATRICIA PHAN
Director, Co-Manufacturing, External
Innovation and Strategic Growth Channels
MANUFACTURING AND PROCESSING KEY FACTORS TO INTEGRATE WITHIN YOUR MANUFACTURING PLANTS TO
ENSURE WORLD-CLASS OPERATIONS
• Leveraging case studies of success across facilities and functions to establish
best practices and learn from roadblocks
• Implementing Lean Six Sigma programs to garner real company-wide savings
• Exploring new reporting systems and how they can improve KPI's
• Building a safety culture beyond compliance through in-house team building
and integration training programs
• Achieving an end-to-end vision of your supply chain to contribute to the
business global vision
ENRICO MANES
VP, Manufacturing and Engineering, Americas
QUALITY AND SAFETY IMPLEMENTING EFFECTIVE CRISIS MANAGEMENT FOR PRODUCT INCIDENTS,
WITHDRAWALS AND RECALLS
• Reducing the timeline for crisis remediation from days to hours
• How automated record-keeping can help monitor incident trends and
enhance investigations
• Considerations when updating your supply chain management strategies
• Discussing lessons learned from industry recalls to ensure food quality
prioritization and customer satisfaction
DAVID ABNEY
VP, Quality Assurance
American Food Manufacturing Summit 2019 Program • Page 9
3:10 pm – 3:45 pm
2:30 pm - 3:05 pm
INNOVATION SPOTLIGHT
SEAFOOD: THE NEXT FRONTIER FOR ALTERNATIVE PROTEINS
• Addressing human health, climate, natural resources, and ocean welfare
challenges in a unique and powerful way
• Exploring insights on the drivers of seafood purchase behavior and why
Ahimi is sold as a food service ingredient, not as a packaged food product
• Understanding food safety and quality obstacles within plant-based seafood
manufacturing
• Managing consumer expectations and hesitations by focusing on a company
culture of continuous improvement
• Adapting to consumer demands from a manufacturing and supply chain
perspective
DAVID BENZAQUEN
CEO
INNOVATION SPOTLIGHT
DIGITAL TRANSFORMATION JOURNEY: CREATING THE FIRST FULLY DIGITAL
FACTORY
• Mapping the transition from a traditional brick and mortar company to a
digital-first business
• The 4 step digital transformation model: Experience, operational, business
and cultural
• How the importance of supply chain transparency led Coca-Cola's switch
from paper to barcodes
• Assessing your factory's needs and challenges to determine how digitization
can enable growth
• Increasing food processing flexibility and driving productivity through
automation technology
AMER HUSSAIN
VP, Integrated Supply Chain
NAVIGATING CHALLENGES AND EMBRACING OPPORTUNITIES OF
INTERNATIONAL MARKETPLACES
MAUREEN DISTEFANO
VP, Development and Operations
ENSURING PRODUCT COMPLIANCE ACROSS A WIDE RANGE OF CERTIFICATION
AND REGULATORY GUIDELINES
RENEE MELLICAN, PH.D.
Director of Regulatory Affairs
and Customer Compliance
DESIGNING AND LEADING LEAN FLOW MANUFACTURING GOALS
AYEDA FIGARO
Head, Lean Flow Manufactur-
ing
IMPLEMENTING BEHAVIORAL COACHING AND TRAINING TO IMPROVE PROCESS
ADHERENCE, QUALITY CULTURE AND YOUR COMPANIES BOTTOM LINE
IAN GERALDS
VP, Culinary
WORKSHOP
THE FUTURE OF FOOD SAFETY TRACEABILITY AND TRACKING THROUGH ENTERPRISE SOFTWARE
• Sharing insight into future options to ensure food safety traceability and tracking
• Exploring and understanding enterprise resource planning software
• Focusing on production and inventory management with lot tracking and quality management
• Reviewing common challenges and industry trends
PRATEEK BHASIN
Project Manager
American Food Manufacturing Summit 2019 Program • Page 10
4:40 pm – 4:50 pm
CHAIR’S CLOSING REMARKS AND DELEGATE SURVEY PRIZE DRAW
MANUFACTURING AND PROCESSING CHAIR QUALITY AND SAFETY CHAIR
DONZEL LEGGETT
VP, Global Manufacturing Excellence,
Global Platforms and Asia
NATALIE HADLEY
VP, Quality and Food Safety
PANEL DISCUSSION
WHAT IS THE FUTURE OF FOOD QUALITY AND SAFETY?
• Discussing what today’s food manufacturing, quality and safety leaders are doing to improve quality and safety in their operations
• Highlighting the importance of sterility, dependability, and consistency
• Making smart investments in the right tools and technologies to monitoring programs
• Offering real-life examples of these tools in action
• Developing leaders and who take ownership of the program and inspire others
VIJAY KRISHNA
VP, Food Safety and Quality
MODERATOR: DAVE FUSARO
Editor in Chief
KIRBY CHILDS, PH.D.
VP, Food Safety and
Technical Services
ANGIE SIEMENS
VP, Food Safety, Quality and
Regulatory
3:50 pm – 4:35 pm
KELLIE CAMPBELL
Director, Quality Assurance
