February 4, 2016
The business of big food production, feeding America, is really changing to reflect evolving consumer attitudes, with a growing demand to move away from artificial colors and flavors. But changing what goes into favorite consumer products comes with formulation, labeling, and marketing challenges. How can manufacturers maintain margin, are the cost higher for natural colors and flavors? What about formulations and meeting consumer expectations about appearance and flavor preferences? Can the products meet the mark? Once formulation changes are implemented, what about what goes on the label? What do FTC and FDA require?
In this webinar, we'll address these questions and answer more your questions.
Fran Schoenwetter, Managing Director Content, Engredea - New Hope Supply
Laurie C. Dolan, Ph.D., Senior Toxicologist, Burdock Group - A senior toxicologist at Burdock Group, the leading food-safety consulting firm, headquartered in Orlando, FL., Dr. Dolan has over 20 years of experience in regulatory submissions in the food, chemical, consumer product, device and pharmaceutical industries. Dr. Dolan earned her Doctorate in Pharmacology and Toxicology from Michigan State University in 1988 and was a Postdoctoral Associate at Oregon State University from 1988-1991. She also was employed at Procter & Gamble, Miami Valley Laboratories.
Mark Haas, Senior Partner, Helmsman Inc. - Mark Haas has been helping natural and organic companies grow for more than 20 years. With a background leading high growth brands as well as founding his own contract manufacturing plant, Mark provides experienced insight and strategies to bring companies to their full potential. At The Helmsman Group, Mark and his team help accelerate high potential food brands in several new categories, including bakery, snacks, cold-press beverages, gluten-free, and free-from. Mark is also committed to nurturing the next generation of food industry leaders through his work with both Christie & Co’s Gang of Good as well as the Education Research Institute, a non-profit affiliate of the North West Food Processors Association.
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