2020 Super Summit

SuperSummit-2020-CLC_desktop

Sophisticated Solutions for Simplified Products

Program & Speakers-2020 Clean Label Conference

PROGRAM


The 7th Clean Label Conference Program focuses on practical, objective formulation advice for formulators developing products with simplified ingredient legends. Additional sessions give insights into the regulatory environment, consumer trend data and new ingredient technologies.


Global Food Forums Bullet Point 10 General Session Expert Speakers (not aligned with commercial ingredient suppliers)
Global Food Forums Bullet Point 18 Technology Snapshot Sessions (15 mins. each, jury selected)

Also see the 2020 Sweetener Systems Conference Program held one day earlier. Register to both programs for a discount.

Second Section

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 Tuesday, March 24, 2020
5:00pm-7:00pm Registration & Badge Pick Up for Wednesday's Clean Label Conference
5:00pm-7:00pm 

"Might As Well Mingle" Networking Reception
Attendees from the 2020 Sweetener Systems Conference will join with those arriving for the 2020 Clean Label Conference for this reception.

 

Wednesday, March 25, 2020

6:15am-8:00am
 Registration & Badge Pick Up for the 2020 Clean Label Conference
7:15am-8:00am
 Continental Breakfast
8:00am-8:15am
 Welcome

Thursday, March 26, 2020

Thursday's registration and badge pickup will start at 6:15am. The Continental Breakfast will be from 7:15 to 8:00am.

The day's program will end with a networking lunch and three drawings each for a $75 cash gift, which will starts at 12:30pm. One must be present to win. 

 

Please check back as new speakers will be announced.

Lynn-Dornblaser-400 

Lynn Dornblaser

 

 

Clean Label: Shifting Consumer Perceptions and Evolving Innovation

Speaker: Lynn Dornblaser, Director of Innovation & Insight, Mintel

We've been talking about "clean label" for over five years, and not surprisingly, the trend has evolved. This presentation will examine how the concept of “clean label" has shifted in recent years as it has moved from niche to mainstream and from vilified ingredients to a celebration of goodness. Globally, new product types and categories have risen as well. Paradoxically, some foods and beverages that consumers perceive as "clean" are more complex than any of their alternatives, illustrating how contradictory consumers can be. Learn how to navigate this complicated landscape, answering consumers' needs for all things clean.

 

Philippe Rousset photo  

Philippe Rousset

 

Successes and Challenges of Clean Label in Food and Beverage: An Industry Perspective

Speaker:  Philippe Rousset, Ph.D., White Coffee and Creamers Technology Lead, Global Clean Label Strategic Network Leader, Nestlé Product Technology Center Beverage

Clean label products are a trend that show no sign of fading. Consumers require increased transparency in what they buy, which is a very reasonable demand. As the food industry responds, the complexity of the challenge appears, especially when the entire food portfolio is considered. First, consumers are not uniform in what they want: cleaner labels might not be systematically their primary demand. Secondly, clean label implementation must not come at the expense of changed sensory profiles in existing products. Additionally, any changes must be true to the product and the brand. Generally, success is easier for innovation, with clean-by-design new product than for product reformulations. This presentation will explore these different aspects, looking at recent challenges and successes.

David-Plank headshot 

David Plank Biography

Dietary Fibers, Cleaner Formulations & the New Nutrition Facts Label

Speaker: David Plank, Ph.D., Managing Principal, WRSS Food & Nutrition Insights / Senior Fellow Researcher,  University of Minnesota

With changes to the Nutrition Facts panel, the dietary fiber category has been impacted more than most. Additionally, their nutritional benefits have generated increased interest among consumers and their clean label functional properties have increased interest among formulators. Dietary fibers have become trendy ingredients to watch. This presentation will provide insights into an expected FDA update on what components constitute a dietary fiber and discuss some of their properties and applications. It will also touch on “whole food components” used for their dietary fiber content and ability to positively alter the texture of finished products.

 

Webb Girard photo 

Webb Girard Biography

Rethinking Formulation Approaches for Simplified Ingredient Statement and Cleaner Labels

Speaker: Webb Girard, MSc, Director of Technology, CuliNex, LLC

Consumers want to understand and be comfortable with the ingredients used in the formulated products they purchase. This has led to increased interest in whole food ingredients. This presentation will review approaches and alternatives for the reformulation of tradional processed foods into clean label products. A key focus will be on using whole foods or naturally derived solutions while considering processing implications. The concepts presented can be translated for use across a range of applications, speeding reformulation and new product development efforts.

 

Lin-Carson photo 

Lin Carson
Biography

Innovative Clean Label Ingredient Replacement Technologies for Baked Goods

Speaker: Lin Carson, Ph.D., CEO & Founder, BAKERpedia

Clean label and natural baking are becoming a key focus for the industry. However, success relies not only on the ingredients you take out, but the ones you put in. Innovative products call for innovative ingredients. What are effective solutions available to those formulating baked goods? Sorbic acid, sourdough, alpha dextrins and natural fermentation by-products are all alternatives to replace traditional emulsifiers and preservatives. We will talk about these new ingredients, their origins, how they are made, and why they almost always effective only at higher use levels.

NESHA ZALESNY
 

Nesha Zalesny

 

Hydrocolloids: Clean Label Tools for Plant-Based Formulating

Speaker: Nesha Zalesny, MBA, Technical Consultant,  IMR International

Replacing traditional protein sources with plant based proteins often results in a variety of problems from lack of mouthfeel and body to off-flavors. Hydrocolloids play a large role in solving these issues. Current plant based milk, yogurt, ice cream and meat ingredient declarations reveal which hydrocolloids are being used to solve common issues. We’ll take a look at ingredient declarations, talk about the functionality of the hydrocolloid in the system, possible formulation improvements and troubleshooting.


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