AMERICAN FOOD MANUFACTURING SUMMIT 2019 · AMERICAN FOOD MANUFACTURING SUMMIT 2019 NOVEMBER...

AMERICAN FOOD MANUFACTURING SUMMIT 2019

NOVEMBER 12–13, 2019

LOEWS CHICAGO O’HARE HOTEL • CHICAGO, IL

foodmansummit.com

+1-416-298-7005

[email protected]

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

SVP, 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 the real tools that will define the next jump in manufacturing productivity

• Generating revenue and profit with organic growth, M&A, JV's, restructuring and performance initiatives

• Creating internal and external communications to build consensus across global stakeholders

• Shaping a corporate and industry “shared values” culture for sustainability and health

• Case study: Creating a farm to fork strategy for Fortune 100 operations

MARTIAL GENTHON

President and Global Head, Manufacturing, Innovation and Technical Services

FOOD MANUFACTURING CHAIR FOOD QUALITY AND SAFETY CHAIR

DONZEL LEGGETT

VP, Global Manufacturing Excellence,

Global Platforms and Asia

NATALIE HADLEY

VP, Quality and Food Safety


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

FOOD MANUFACTURING

POWERING EFFICIENT OPERATIONS: THE ROLE OF ENGINEERING IN DEVELOPING

THE FOOD MANUFACTURING FACILITY OF THE FUTURE

• Creating automation and innovative control strategies to power more

efficient operations

• Adopting a readiness within manufacturing for advanced technology through

adequate training practices

• Exploring the role of engineering in the industry’s next generation of food

plants

• Influencing the adoption of new sustainable manufacturing practices

• Inside Tyson Food's strategy to sustainably feed the world with the fastest

growing protein brands

FOOD QUALITY AND SAFETY

TRENDS AND INNOVATIONS IN FOOD SAFETY AND QUALITY: IMPROVING

REACTION TIME FOR OUTBREAK INVESTIGATION WITH EARLIER SURVEILLANCE

METHODS

• Exploring the science behind contaminants and human health that affect

your 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

ANTHONY DOSS

VP, Engineering

ARTHUR LIANG

Senior Advisor, Food Safety

PLENARY

UNDERSTANDING THE FOOD SAFETY MODERNIZATION ACT (FSMA) INTENTIONAL ADULTERATION RULE

• Explaining The Intentional Adulteration Rule

• Discussing requirements and guidance

• Training, implementation and collaboration best practices

JON WOODY, CAPT, USPHS

Director, Food Defense and Emergency Coordination Staff


12:25 pm – 1:00 pm

WORKSHOP

WHAT DOES YOUR DATA NEED TO LOOK LIKE FOR INDUSTRY 4.0?

• Examining powerful Machine Learning solutions for Industry 4.0

• Reimagining data analysis with AI and having a new take on SPC and root

cause analysis

• Where does good data come from and what does it look like?

WORKSHOP

PACKAGING AND PROCESSING MACHINERY: GAINING THE COMPETITIVE

ADVANTAGE OF GETTING PRODUCTS TO MARKET FASTER

• 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, seasonal production machine needs to determine

technology selection

• Working with skilled engineering teams to get you the equipment you need

for your application

SPEAKER TBA

SPEAKER TBA

1:05 pm – 2:05 pm

LUNCH AND LEARN ROUND-TABLE DISCUSSIONS

* On-site registration is required for round-table discussions

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

NAVIGATING CHALLENGES AND EMBRACING OPPORTUNITIES OF

INTERNATIONAL MARKETPLACES

MAUREEN DISTEFANO

VP, Development and Operations

EXPLORING EMPLOYEE ENGAGEMENT AND MANUFACTURING STRATEGIES

IAN GERALDS

VP, Culinary

ENSURING PRODUCT COMPLIANCE ACROSS A WIDE RANGE OF CERTIFICATION

AND REGULATORY GUIDELINES

RENEE MELLICAN, PH.D.

Director of Regulatory Affairs

and Customer Compliance


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

• Leveraging SaaS and Mobile devices to turn static procedures into dynamic

systems

• Connecting workers to each other and to other industrial systems to create a

seamless and continuously measured process for executing work

• Replacing paper-based forms and spreadsheets with a library of reusable

digital procedures

SPEAKER TBA

3:30 pm – 4:50 pm


4:55 pm – 5:30 pm


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 worthwhile within

your unique food operations

• Case study: The Walmart Food Safety Collaboration Center

WILLIAM WATTS

Senior Director, Walmart Food Safety Collaboration Center

SPEAKER TBA

FOOD MANUFACTURING

WHERE PRODUCT DEVELOPMENT OPPORTUNITIES AND MANUFACTURING

REALITIES INTERSECT

• Navigating consumer trends and leveraging insights to optimize product

design against consumer need state to expand product portfolios

• 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

2:10 pm – 2:45 pm

FOOD MANUFACTURING

MEETING THE SKYROCKETING GLOBAL DEMAND FOR PLANT-BASED PROTEIN

• How the demand for alt-meat products is driving changes within the industry

• The 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 around the corner? Exploring ongoing R&D work related to taste,

texture, nutrition, and more

ERIK HEGGEN

Nutrition Chief Commercial Officer


UNDERSTANDING FSIS STRATEGIC GOALS TO ACHIEVE FOOD SAFETY OBJECTIVES

AND PROTECT PUBLIC HEALTH

• Increasing public awareness of recalls, foodborne illness, and safe food

handling practices

• Achieving compliance with food safety statutes and regulations

• Improving food safety and humane handling practices through

• Enhancing efficiency and effectiveness of key business processes and

systems

• Achieving operational excellence with a well-trained and engaged workforce

and improved processes and services

PAUL KIECKER

Deputy Administrator


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


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



NATALIE HADLEY


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 a multitude of tools to create a company culture focused on moving from good to great

• Emphasizing HACCP, HARPC, vulnerability assessments and strong prerequisite program

• Case Study: The Kerry Global Safety Quality organization (GSQ) and it’s five guiding principles

HUGO GUTIERREZ

Global Chief QHSE Officer

5:35 pm – 6:10 pm


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

BREAKFAST BRIEFS

ALTERNATIVE MONITORING DEVICES FOR FOOD QUALITY ASSURANCE

PETER NORTON

General Manager, North Ameri-

can Operations

OPENING KEYNOTE

CREATING A ROADMAP FOR FOOD MANUFACTURING SUSTAINABILITY

• Understanding the relationship between sustainable sourcing, high-quality products and ultimately, 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 supply chain transparency and exceptional quality

BILL DIMENTO

VP, Corporate Sustainability and Government Affairs

SARAH KELLER

VP, R&D and Quality Assurance

WILLEMIJN SCHNEYDER

CEO and Founder

MODERATED BY:


DONZEL LEGGETT



NATALIE HADLEY



9:20 am – 9:55 am

10:00 am – 11:20 am


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

TRANSPARENCY AND TRACEABILITY: THE FUTURE OF SUPPLY CHAIN AND

PRODUCT MANAGEMENT

• Examining how food processors can better manage supply chains, material

and ingredients

• Understanding the importance of being able to track ingredients and

products

• Monitoring quality and compliance throughout the supply chain

• Ensuring food safety and supply chain integrity

SPEAKER TBA

SPEAKER TBA

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 performance 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

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 value chain front to end?

• Practical examples of key practices to implement in your manufacturing facilities today

• How to effectively drive overall profitability and operational effectiveness through disciplined business cadence and set best practices

• Panic Cost Cutting vs. Embedded Value Creation Culture

• How to face ongoing cost pressures by implementing a profit oriented culture in your organization: The Compounding effect


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

FOOD MANUFACTURING

FDA'S CORE NETWORK: A NEW APPROACH TO MANAGING FOODBORNE

OUTBREAK SURVEILLANCE, RESPONSE, AND POST-RESPONSE EFFORTS

• Understanding the purpose and applications of CORE Network

• Building upon FDA incident response to streamline and strengthen efforts to

prevent, detect, investigate, respond to, and learn from incidents and

outbreaks

• What is CORE's investigation process and how can you help in the event of an

outbreak?

• 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

INCREASE WORKER EFFICIENCY WHILE REDUCING LABOR COSTS AND

IMPROVING COMPLIANCE

TYLER CAIRNS

Director, Sales and Marketing

BO ROHLFSEN

VP, Engineering

ADDRESSING A LACK OF TRANSPARENCY ACROSS THE ENTIRE FOOD SUPPLY

CHAIN

ADOPTING NEW SOFTWARE TO MANAGE INVENTORY MANAGEMENT AND THE

PERISHABILITY FACTOR

FOOD FRAUD: A GLOBAL ISSUE ON A GLOBAL SCALE


ACHIEVING THE RIGHT COMPANY CULTURE TO ENSURE COMPLIANCE, SAFETY

AND QUALITY

• Driving innovation within manufacturing by promoting transparency at all

levels

• Implementing exceptional internal programs to invigorate company best-

practices

• Building capability and sharing responsibility across your organization to

maintain quality and safety standards

• Lessons learned: Growing and pivoting within a culture of constant

improvement

TED MASTERS

Director, Corporate HS&E

CLOEANN DURHAM

VP, Quality

PLENARY

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


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

4:20 pm – 5:05 pm

3:45 pm – 4:20 pm

VIJAY KRISHNA

VP, Food Safety and Quality

MICHAEL CALDERON

Senior Director, Food Safety,

Quality and Technical Services

IRIS GALANIS ESHOO

VP, Food Safety and Quality

Assurance

FOOD MANUFACTURING CREATING AND MAINTAINING A BEHAVIOR-BASED SAFETY CULTURE AND

MINDSET

• Leveraging learnings across facilities and functions to establish best practices

and learn from roadblocks

• Building a safety culture beyond compliance and training

• Eliminating traditional external auditing practices and moving towards a

model of internal self-assurance

• Establishing daily and monthly indicators to maintain business-wide

accountability and consistency

• Creating and implementing the Safe Start program to shift company culture

MARIO LEDUC

VP, Governance

3:10 pm – 3:45 pm

FOOD QUALITY AND SAFETY RECALL MANAGEMENT: STREAMLINING, REPORTING, RESOLUTION AND

PROCESSES

• 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 customer

satisfaction and food quality prioritization

DAVID ABNEY

VP, Quality Assurance

INNOVATION SPOTLIGHT

SEAFOOD: THE NEXT FRONTIER FOR CELL-BASED AND PLANT-BASED MEAT

• 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

MODERATOR: DAVE FUSARO

Editor in Chief

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 bar codes

• Assessing your factory's needs, challenges and how digitization can enable

growth

• How to increase food processing flexibility and drive productivity through

automation technology

AMER HUSSAIN

VP, Integrated Supply Chain

KIRBY CHILDS, PH.D.

VP, Food Safety and

Technical Services

ANGIE SIEMENS

VP, Food Safety, Quality and

Regulatory


5:05 pm – 5:15 pm

CHAIR’S CLOSING REMARKS AND DELEGATE SURVEY PRIZE DRAW


DONZEL LEGGETT



NATALIE HADLEY


AMERICAN FOOD MANUFACTURING SUMMIT 2019 · AMERICAN FOOD MANUFACTURING SUMMIT 2019 NOVEMBER...

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