F for K 18 Program.qxp ark - FoodNavigator-USA Summit 2020...The new marketing playbook… How to build a kids’ food brand: Branding, ... Blake is the Principal at Interact, a branding

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Join us for the inaugural FoodNavigator-USA Summit: Food for Kids. Organized by the publishers

of FoodNavigator-USA, the number one daily news service for the food and beverage industry,

FoodNavigator-USA Summit: Food for Kids focuses on food and nutrition for every life stage.

Almost one in three American children is overweight or obese, and according to FARE (Food

Allergy Research and Education ), one in every 13 has a food allergy, and prevalence appears to be

rising. Many kids also lack access to fresh, nutritious food, and are short of essential nutrients from

potassium, dietary fiber and calcium, to vitamin D. Still, more children go to school without a

decent breakfast, while many teens increasingly snack on junk food, throughout the day…

So how can retailers, packaged food brands and the food service industry respond to these

concerns and work with other stakeholders to develop and market nutritious, allergy-friendly

meals, snacks, and beverages that parents want to buy and children actually want to eat?

FoodNavigator-USA’s new summit will explore the market, the nutrition science, and the politics

swirling around what we are feeding our kids, inside and outside the home. We’ll also delve into

the latest brand innovations targeting every life stage, from the new wave of HPP baby food brands

to Paleo meat snacks for tweens, healthy lunchbox snack trends, low-and zero sugar beverages

and new direct to consumer distribution models.

A P P L A U S E F O R O U R O T H E R E V E N T S

“It’s great to learn thedifferent ways in whichcompanies are bringingtheir passions to life!”

Sarah Ludmer, DirectorNutrition, Kellogg

Company

“Larger companieshave the much needed

opportunity to learn fromsmaller businesses at Food

Vision USA.” Rakesh Popli, Director

Open Innovation,The Hershey Company

“The entrepreneurial vision at the event was very

exciting. It’s really relevant toour food system today”

Tina Farr, Director of R&D,Smucker Foods

of Canada“The content was great and

the networking opportunitieswere structured in a way that was

far more effective than otherconferences I’ve attended”Rheem Lock, Director of

Innovation, Tate & Lyle

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The consumer panel: We ask parents to tell us what they like, what they don’t like,and what they look for on a food label when they shop for food for their children.

The big picture… Are our kids eating junk? What are American children eatingand how has it changed over the years? Why are so many kids overweight andobese? What’s the problem, and how can we encourage healthier eating habitsamong children and parents? And what role should the food industry play? Howdo we get kids to eat more fruits, veggies, wholegrains, and milk?

Babies born in the US don’t have the microbiome that they did 100 years ago .Why, and why does it matter? Cutting edge research into maternal and infantnutrition and the role of the gut microbiome…

Why do so many kids have food allergies and what can we do about it? Newresearch, strategies, and how brands are developing allergy-friendly foods andbeverages.

Formulating and marketing clean label, lower sugar, wholesome, nutritious andhealthy food for kids: From HPP babyfood to dairy snacks, protein snacks, healthybeverages. Formulating nutritious – but appealing – meals for kids.

The new marketing playbook… How to build a kids’ food brand: Branding,packaging design, marketing and advertising. How do you appealing to kids andtheir parents?

The kids menu: Foodservice trends… do we need a ‘kids’ menu’?

School meals: What impact are the school meal and snacking standards having?Plus the latest lunchbox trends (healthy snacks and beverages)

Start-ups are transforming the food and nutrition industry. Their radical ideas and newgrowth models are breaking boundaries and providing the necessary impetus for realinnovation. At the FoodNavigator-USA Summit: Food for Kids, we not only take a closelook at the trends entrepreneurs are tapping into, we find and shine a spotlight on themost promising talent and products that are reshaping the market.

The three trailblazing brands picked by the FOOD FOR KIDS team and the editorial staffat FoodNavigator-USA will take center stage on the opening night (November 12) of theFoodNavigator-USA FOOD FOR KIDS summit in Chicago this year are: KidsLuv (juiceinfused waters with vitamins and minerals), Nom Noms World Food (ready-to-eat mealsinspired by global cuisine) and Raised Real (direct to consumer babyfood).

M O N DAY N OV E M B E R 1 2

Afternoon

Registration

Panel discussion

Trailblazers

Evening

Networking reception

T U E S DAY N OV E M B E R 1 3

Morning

Conference

Afternoon

Speed networking

Lunch with roundtable

discussions

Conference

Evening

Food for Kids Reception

W E D N E S DAY N OV E M B E R 1 4

Morning

Conference

Networking lunch

Afternoon

Departures

A G E N D AA T A G L A N C E

K E Y T H E M E S

See more on page 4

16:30 Registration 17:00 PANEL: The consumer panel Chair: Mary Ellen Shoup, Senior Correspondent, FoodNavigator-USA

We ask parents to tell us what they like, what they don’t like, and what theylook for on a food label when they shop for food for their children. We’llalso take a deeper dive into eating and shopping habits. Do the kids eat atthe same time as the adults in the house? Is it hard to get children to eatthings we consider to be healthy? Are parents more likely to buy organic fortheir kids? Is it hard to find healthy options they like when you eat out?What drinks are the best choices? Milk? Juice? Water?

18:00 Trailblazers! Chair: Elaine Watson, Editor, FoodNavigator-USA

Three trailblazing emerging brands – KidsLuv, Nom Noms World Food, andRaised Real – selected by the editorial staff at FoodNavigator-USA and theFOOD FOR KIDS team from more than 30 emerging brands targeting babiesand children, will present their red hot innovations to our expert panel forfeedback on branding, marketing, product development, business plans,business models, how to reach your target audience, and what it takes tobuild a successful kids’ food brand.

Expert panel:Blake Mitchell, Principal, Interact Blake is the Principal at Interact, a branding and packaging design agencyobsessed with the food and beverage industry. Located at the epicenter ofthe natural foods movement in Boulder, CO – Blake helps usher in the goodfood revolution amongst the changing of the guards in CPG. With a passionfor farmers markets, culinary hot spots, grocery stores and international foodsafaris – Blake keeps the Interact team informed on global insights and hastruly earned the nickname “BlakeWorldWide.”

Barb Stuckey, President & Chief Innovation Officer, MattsonBarb is the author of best-selling ‘Taste What You’re Missing’, the first bookabout the science of taste for a consumer audience. The book was inspiredby her 21-year career at Mattson, the country’s most successful foodinnovation and product development firm, offering clients strategic,consumer insight, concept, and product development services. From this,she has a keen understanding of food trends. She writes about the foodbusiness for Forbes.com. She has a graduate degree from Cornell’s HotelSchool and teaches the fundamentals of taste at the San Francisco CookingSchool.

Matt Cohen, CEO, KidfreshBorn and raised in France, Matt Cohen graduated from European businessschool, Edhec, going on to hold diverse senior positions within managementconsulting firms. Matt left the corporate world looking to develop ameaningful brand that would resonate with people. Upset by the limitedhealthy food options available to children when he became parent, Mattenvisioned a line of better-for-you and tasty kids meals, made with the samehigh quality ingredients enjoyed by adults – thus Kidfresh was born: alifestyle brand offering a range of nutritious food products that children loveand parents feel good about.

Mary Ellen Shoup

Blake Mitchell

Barb Stuckey

Matt Cohen

Elaine Watson

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MEET THE TRAILBLAZERS

Ashi Jelinek, Founder and CEO, KidsLuvKidsLuv is the first of its kind beverage – a juice infused water that delivers12 essential vitamins and minerals with zero sugar. Served in an 8oz (240ml)recyclable Tetra Pak, KidsLuv is a grab-and-go drink that is non-GMOproject verified, vegan, kosher, and gluten-free.

Founded and created by a mother of two, KidsLuv is the better-for-you juicealternative that skips the harmful sugars while adding essential vitamins toyour kids’ diets. Available in four delicious flavors – coconut, mango, guava,and orange peach – KidsLuv is subtle in taste due to its unique blend ofwater, coconut water, essential vitamins and minerals, and natural flavors.

Our products are born out of the desire to provide healthier innovativeproducts for the whole family. We believe in giving people the luv theydeserve by sourcing from the purest ingredients while keeping the entirebody and planet in mind. Kids luv it, and parents do too.

Lisa Sohanpal, Co-founder, Nom Noms World FoodNom Noms World Food are for tastebuds that love to travel. These are acollection of healthy fresh prepared meals and wraps that take tiny tastebudsto 13 exotic destinations around the world. Developed for convenience,bursting with authentic world flavors, nutrition and made with no nasties.

The brand aims to inspire young consumers in world culture, cuisine andcharity through the magic of storytelling that is communicated within thepackaging. For every meal purchased, a hungry school child is provided ahot nutritious lunch in India – to keep them off the streets and in school togain an education. Having served over 400,000 meals already to lessprivileged children and also winning an accolade of over 30 awards in theIndustry. Mini Nom Noms for kids & Mega Nom Noms for grown-ups aregearing up for their launch across North America and will engage in localcharitable initiatives.

Santiago Merea, CEO and Co-founder, Raised RealRaised Real is a direct to consumer, ready-made, meal service for infantsand toddlers. Our plant-based meals for kids are delivered in pre-portioned,ready to steam packages. Each Raised Real meal is made with superfoodingredients sourced from organic and sustainable farms. We curate a boxthat is perfect for your family, ship it to your home, and in 5 minutes youcan have a healthy meal ready for your kid.

Unlike other baby and toddler products, Raised Real meals come in fingerfood form, allowing for flexibility at meal time. Puree it, mash it, finger foodit. It’s up to you. They also arrive flash frozen so parents don’t have to worryabout spoilage. Our meals are always ready.

We believe that no one should have to choose between convenience (orhaving the time) and quality. That’s why we had to start from scratch and re-invent baby and toddler foods. Parents are not interested in “better foryou” products for their kids, they demand “good for you.” We are parentstoo, we understand how important this is. It is very personal.

Ashi Jelinek

Lisa Sohanpal

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19:00 Networking reception with drinks and canapés

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Santiago Merea

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09:00 Welcome from the Chair and scene setting Chair: Elaine Watson, Editor, FoodNavigator-USA

09:05 Turn back time: Recovering 100 years of deterioration in the infant gut microbiome Dr David Kyle, Chairman and Chief Science Officer, Evolve Biosystems

Babies being born in the USA today don’t have the same microbiome asbabies born 100 years ago. Increasingly absent is the single commensalspecies that, through its unique ability to consume Human MilkOligosaccharides, underpins every child’s ability to thrive. In hispresentation David draws upon more than twenty years of research toexplain how the near extinction of the commensal species has come about,the implications for infant and long term health, and how that extinction canbe reversed.

• How did we get here? How infant formula, antibiotics and C-sections have compromised the infant microbiome• Why this is a bad place to be. Threats to long term human health through disruption of the immune system• Where do we go from here? New data reveals how we can turn back time and restore the infant microbiome

David Kyle

David is a thirty-yearbiotech veteran and theco-founder of a range ofsuccessful companies in thefield of nutrition and health. He combinesa distinguished scientific background withsignificant commercial acumen, haspublished over 70 scientific articles, editedtwo books and is the named inventor onover 250 patents. He was inducted intothe US Technology Hall of Fame in 2009for his contributions to science andindustry.

09:35 Infancy’s Big Bang: Explosive growth & development in early childhood Dr Robert Murray, Professor of Pediatrics and Human Nutrition, Ohio State University

From birth, infants begin an extraordinary burst of physical growth, organdevelopment, and brain expansion. Based on exposures and experiences, achild will form the foundations for their future health, mental health, andcognitive abilities. Optimal nutrition is critical during this time. Dr Murraywill explore the many functions of breast milk, discuss good and badchoices we make during the introduction of first foods, and present severalideas for consciously planning a toddler’s initial diet between 6 months to 2years of age that will shape their dietary pattern for life.

• You think the baby is just “playing”, right? The stunning sensory and motor exploration that builds the brain• Why is breast milk such a big deal? The dual functions of breast milk – nutrition & transition to protect the baby in the new world• What are we trying to do with feeding? The parenting part of introducing a baby to non-milk foods• What is a dietary pattern anyway? Thinking about diet as a positive, powerful force in your family’s health and well-being

Robert Murray

Dr Murray is a professorof pediatrics at the OhioState University. He spent25 years as a specialist inpediatric gastroenterology and nutrition.He also served as the Director of theBorden Center for Nutrition and Wellnessand the Center for Healthy Weight andNutrition at Nationwide Children’sHospital. During his career, Dr Murrayfocused on school-based nutrition policyand the importance of diet quality duringearly childhood. He is the immediate past-president of the Ohio Chapter of theAmerican Academy of Pediatrics.

Elaine Watson

11:10 From terrible twos to preschool: What are these kids eating? Dr Erin Quann, RD, Head of Medical Affairs, Gerber/Nestlé Nutritioné

In infancy and early toddlerhood, when children’s access to food is mainlyinfluenced by parents and caregivers, they are often willing to explore newfoods, eat vegetables and snack healthily. So what goes wrong when theyreach the terrible twos? As kids gain independence in their food choicesand eat the same foods as the rest of the family, healthy eating often getsderailed. New research from Nestlé’s Feeding Infants and Toddlers Study(FITS) reveals that too many 2 – 4 year olds are missing out on key foodgroups and consuming too many sweets. That might not surprise you but, inher presentation, Erin investigates the extent of the problem, its potentiallong term impacts and the opportunities that exist to improve preschoolers’food intake.

• The need to start early – how good food choices can be fostered starting in infancy• Outside the home – why children attending childcare may have different dietary patterns.• Snack attack – how to get the most from inter-meal eating that contributes one third of daily calories• Building the future – how good or bad eating at this age can affect lifelong eating behaviors

Four high profile emerging brands, each with a different approach and businessmodel, will explore what’s happening in the rapidly evolving baby food category,what parents are looking for (and how to reach them), merchandising (especially forthe new wave of fresh HPP brands), new packaging formats, nutrition, marketingand branding. We’ll also explore how direct to consumer business models fit intothe changing landscape.

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10:40 Refreshments

10:05 PANEL: Where next for babyfood? Chair: Elizabeth Crawford, Deputy Editor, FoodNavigator-USA

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Elizabeth Crawford

Panelists:

Ari Raz, President and Co-founder, Once Upon a Farm Ari boasts an extensive history in strategy,marketing, and financial management, qualitieshe brings to his role at the organic, non-GMO andHPP baby food brand.�He is an MBA grad fromYonsei University in Seoul, as well as a UCLA undergraduate alumniand Halcyon fellow. As an uncle to 7 kids – who initially served Ari’sinspiration to get into the baby food industry – he is thrilled tocombine his business acumen with his love of building companies,two passions that have cultivated in the creation of Once Upon aFarm.

Jennifer Chow, Co-founder, Nurture LifeJennifer’s work at Nurture Life is focused onmarketing, customer experience and new productdevelopment. Prior to Nurture Life, Jennifer spent17 years in the tech industry, most recently asvice president of marketing at Engine Yard, a high-growth, cloud technology startup. She previouslyran marketing at a media software company andcleantech startup. Jennifer has also worked in marketing and productmanagement at the two largest business software companies SAP andOracle Corporation. Jennifer received her B.S. in Economics and MBAfrom The Wharton School of the University of Pennsylvania.

Regina Lee Fechter, VP of Innovation, Happy Family BrandsRegina is the VP of Innovation at Happy Family Brands, aparent-led organic food company on a mission to changethe trajectory of children’s health through nutrition. Reginahas led the company’s innovation team for the last 4 years inlaunching over 60 products; prior to Happy Family, Reginaworked in strategy consulting for Bain & Company and TheBridgespan Group.

She holds a BA from Princeton University and an MBA from ColumbiaUniversity. She also serves on the Board of Directors of BrooklynUrban Garden Charter School in New York and is passionate aboutthe role food and sustainability play in schools.

Hillary Graves, Co-founder, Little DishWhile living in London and pregnant with her first child,Hillary recognized a gap in the market for healthy, freshprepared meals like mothers make at home. She set out tolaunch Little Dish: a range of meals nutritionally designedfor toddlers and young children. Little Dish brings a uniqueoffering to the market because the meals are fresh and sold inthe refrigerated aisle, not the baby aisle where food can sit on theshelf for up to two years.

Having started in just a handful of shops, Little Dish is now availablenationally in all the major UK retailers, feeding 200,000 children perweek. The company recently secured growth capital from a US basedfamily office and Hillary and her family have relocated to New York tolaunch Little Dish in the US market.

Erin Quann

Erin is a registereddietitian and wellpublished nutritionscientist. In her current role,she helps translate clinical/nutritionscience into tools and education programsthat support healthcare professionals andparents to make good early child nutritiondecisions. She has previously worked forthe National Dairy Council, the US ArmyResearch Institute of EnvironmentalMedicine, the University of Connecticut’sHuman Performance Laboratory andHawley Armory Fitness and Wellness. Shehas a Masters and PhD in exercise sciencewith a concentration on nutrition, hasserved on the Board of Trustees for theAmerican College of Sports Medicine andis active in organizations including theAmerican Academy of Pediatrics,American Society for Nutrition, Academyof Nutrition and Dietetics and theNetwork for Executive Women.

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The prevalence of food allergies has increased dramatically over the last 25years, with infants and children most severely affected. Around 8% ofAmerican children now have allergies, often to multiple food types.Symptoms can be severe, even fatal. While many outgrow their allergies,persistence into adulthood is increasingly common so that around 4% ofadults are now affected. There’s currently no cure for such allergies, butapproaches that promote the acquisition of oral tolerance in early infancy, orthat achieve consistent desensitization, do show promise. Steve investigatesnew approaches to stalling the growth in allergies, and the opportunitiesthose approaches might present for food industry innovators.

• Why kids are allergic – the multiple factors that contribute to a growing problem• Why avoidance diets don’t work – inhibiting life quality and prone to risk• What peanuts teach us – clinical trials that prove oral tolerance can be acquired• Daily dosing – how immunothereaputic treatments can achieve consistent desensitization• Opportunities for innovation – creating food products that control allergies

Steve Taylor

Steve has beenresearching foodallergies and sensitivitiesfor nearly forty years, isheavily involved in outreach to the foodindustry on these issues and has advisedcountless companies on a wide range ofallergen related topics. The FoodAllergy Research & Resource Program,which he founded, is a food industry-funded consortium spanning more than90 companies in 11 countries. Stevehas BS and MS degrees in food scienceand technology from Oregon StateUniversity and a PhD in biochemistryfrom the University of California - Davis.

11:55 Food allergies among children – growth, treatment, prevention and a challenge for the food industry Dr Steve Taylor, Co-founder and Co-Director, Food Allergy Research & Resource Program, University of Nebraska

11:30 The big picture… Is the food industry helping or hindering parents? Dr Margo Wootan, Vice President for Nutrition, Center for Science in the Public Interest (CSPI)

Food and restaurant companies assert that it is primarily up to parents todecide what to feed their children. While at the same time, they bombardchildren with $2 billion worth of food marketing through advertising, inschools, advergaming on the Internet, contests, and characters on everythingfrom cracker boxes to clothing. Grocery stores and other retailers drivepurchases through where products are placed, sales promotions, displays,and signage. Unhealthy food marketing puts children’s health at risk,according to the National Academies of Sciences. Parents’ interest in healthyeating for their children is at an all-time high, yet all too often, advertising,children’s menus, the ubiquity of unhealthy food and beverages, portionsizes, food pricing, and placement encourage overeating or nutrition-poorchoices. Margo will talk about what companies are doing and what morethey could do to support parents’ efforts to feed their children well.

• Parental responsibility meets corporate responsibility. How food choices are influenced by corporate practices.• There is no neutral – how default options offered by restaurants and food companies exert a powerful, though rarely noticed influence over food choices.• Pockets of progress – promising approaches that are being adopted by companies, localities and policy makers to support healthy eating and reduce obesity.

Margo Wootan

Margo was recognizedas one of the MostInnovative Women inFood and Drink by FortuneMagazine and for her leadership inpublic policy by the Harvard School ofPublic Health. She has led efforts torequire calorie labeling in fast-foodrestaurants and trans-fat labeling onpackaged foods, to improve schoolfoods, reduce junk-food marketingaimed at children, and expand nutritionand physical activity programs at CDC.She co-founded and has led both theNational Alliance for Nutrition andActivity (NANA) and the FoodMarketing Workgroup. Margo receivedher BS in nutrition from CornellUniversity and her doctorate in nutritionfrom Harvard University’s School ofPublic Health.

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Matt Cohen

Born and raised inFrance, Matt Cohengraduated from Europeanbusiness school, Edhec,going on to hold diverse senior positionswithin management consulting firms. Mattleft the corporate world looking to developa meaningful brand that would resonatewith people. Upset by the limitedhealthy food options available to childrenwhen he became parent, Mattenvisioned a line of better-for-you andtasty kids meals, made with the same highquality ingredients enjoyed by adults –thus Kidfresh was born: a lifestyle brandoffering a range of nutritious food productsthat children love and parents feel goodabout.

15:00 Fireside chat: Matt Cohen, Founder and CEO, Kidfresh

How are food and beverage companies responding to the rise in allergiesamong children?

FoodNavigator-USA editor Elaine Watson chats on stage with Matt Cohen,founder and CEO of Kidfresh, which started out as a retail concept in 2007but switched its focus to frozen packaged foods in 2010, and is now inretailers nationwide from Walmart and Kroger, to Target and Whole Foods.

If you’re making foods for kids, says Cohen, you have to start from wherethey are. While we all aspire to a Mediterranean-style fantasy where familiessit down together every night and everyone eats the same healthy,homemade fare, most parents just want to find something affordable,convenient and nutritious that their kids will actually eat, without beingmade to feel guilty. Kidfresh, he says, is simply taking foods that childrenalready recognize and love – cheesy quesadillas, pizza, tater tots, meatballs,spaghetti and chicken nuggets - and creating healthier versions with less fatand sodium, more whole grains and hidden veggies and a cleaner label.

Joel Warady

Joel serves as bothGeneral Manager, andChief Sales & MarketingOfficer of Enjoy Life Foods,a leading brand in the North AmericanGluten-Free, Allergy-Friendly CPGcategory that has experienced 11consecutive years of growth under hisguidance. He has been ranked as one ofthe Top 50 CMOs on Twitter by SocialMedia Marketing Magazine, one of theTop 50 Most Influential CMOs on SocialMedia by Forbes.com and most recentlywas included in Brand Quarterlymagazine’s list of 50 Marketing ThoughtLeaders Over 50. Joel is proud to serve asan advocate for the food intolerant andfood allergy communities within the NorthAmerican food industry, with a focus onproper labeling and food safety.

12:20 How should the food industry respond? Joel Warady, General Manager, Chief Sales & Marketing Officer, Enjoy Life Foods

Extend your horizons with a series of four minute meetings with your fellowdelegates. Introduce yourself to a new contact every four minutes and findout if you’ve got mutual interests that would make a subsequent, more in-depth meeting worthwhile.

13:30 Roundtable lunches - discuss the issues that matter most to you Each of our lunch tables will be hosted by an industry expert who will lead an informal discussion on an industry hot topic. Join the table that suits you best.

14:30 Dessert and coffee

12:45 Speed networking

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The children’s food market is expected to reach nearly $41 billion this year.Drawn by all that opportunity, droves of entrepreneurial parents are pouringinto the space like spilt milk, creating a vast sea of overlapping, good-to-dobrand stories. But there are issues that can’t be ignored. Strict regulationaround marketing to children dictates what can and can’t be claimed.Buying decisions are rarely made by children themselves and the real buyers– parents – are among the most impassioned, demanding and challengingconsumers you’re ever likely to meet. For too long food companies haveadopted simplistic – even childish – approaches to kids’ brands and, as aresult, have failed to achieve the sales or brand engagement they hoped for.So how can we do this differently and better? Fred has some very grown upthoughts about that…

• Why your parents are always right. We speak to Moms and Dads about what turns them on to kids’ brands (and what doesn’t) • Why you shouldn’t wear a clown suit to a black tie do: How to create brands that stand out without alienating people • Why it’s no bad idea to turn to drink. Important lessons kids brands can learn from the alcohol industry (hear me out…)

Fred Hart

Fred is a Partner &Creative Director atInteract Boulder - anentrepreneurial brandingand packaging firm at the heart of thenatural food and beverage industry.Obsessed with the good food movement,his team helps usher in a revolution duringthe changing of the guard in consumerpackaged goods.

16:05 Refreshments

16:35 Building a kids brand: What we can learn from clowns & alcohol Fred Hart, Creative Director and Partner, Interact

Panelists include:

Jason Burke, Founder and CEO, The New Primal Jason is the Founder & CEO of The New Primal. In 2009, he embarked on a journey to improve hishealth and found portable protein kept him ontrack. Disappointed in not being able to findanything that met his high standards for whole food, hestarted making 100% grass-fed beef jerky at home on his kitchencounter. Three years (and 6 dehydrators) later, he quit his day job andThe New Primal was born. The New Primal is a company built onhonesty, transparency and integrity and hopes to inspire everyonewho encounters the brand to make better food choices. You are whatyou eat. Choose wisely.®

15:25 PANEL: What’s in your lunch box? Healthy snacks for kids Chair: Mary Ellen Shoup, Senior Correspondent, FoodNavigator-USA

Simon Thorneycroft, Founder, CEO and ChiefCreative Officer, Perspective:BrandingSimon founded Perspective:Branding in 2005; anindependent branding and design firm based in SanFrancisco that specializes exclusively in food andbeverage. Prior to this Simon served for 12 years as asenior creative executive at Landor Associates working across a broadrange of brand packaging, retail environment and corporate identityprograms.

Simon and the multinational Perspective:Branding team bring aunique global viewpoint to all their clients, blending strategy anddesign to create powerful brands for established, emerging andentrepreneurial companies. A lifelong entrepreneur who has workedextensively with challenger brands in the organic/natural channel,Simon and Perspective:Branding have created and are developing anew brand of healthy kids snacks slated for launch in 2019.

Mary Ellen Shoup

What are kids snacking on, and has it changed over the years? What areparents looking for when they buy snacks for their children (Taste? Protein?Low sugar? Fruit/veggies?), and are they enjoying the same snacks as olderhousehold members or more targeted products, and what does this mean forfood marketers? How and where are retailers merchandising snacks targetingchildren, and how do you position a kids’ snacks brand?

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The clutter and clamour of health information has consumers confused andquestioning their choices. Through all the conflicting information,conversations with health professionals remain the most trusted source ofguidance for consumers – particularly moms and dads. Pediatricprofessionals regularly discuss nutrition with parents, and they are eager toshare information and product recommendations with them. Thispresentation explains how marketers can tap into these trusted conversationsand earn professional recommendations for their healthy food brand.

• What are they talking about? The current pediatric landscape and the conversations professionals are having with parents.• Does it change what they buy? The unique role played by pediatric professionals in parental buying decisions.• Engagement and education. How to build trust in your healthy food brand and earn recommendations from professionals to parents.• In on the action? Putting your brand at the center of face-to-face conversations between pediatric professionals and millennial moms and dads.

Join us for the FoodNavigator-USA Summit: FOOD for Kids eveningreception at The Signature Room at the 95th, Chicago.

Network with fellow attendees, over drinks and canapés, while enjoying thebreathtaking views of Chicago from the 95th floor of 875 North MichiganAvenue. Afterwards you are free to explore Chicago and take advantage ofthe many dining opportunities the city has to offer.

18:00 Food for Kids evening reception

Brian Levy

Brian has more than 15years’ experience inhealth and wellnessmarketing and works withconsumer packaged goods companies topromote healthy brands to consumersthrough health professionals. His clientsinclude Kellogg, Stonyfield, Barilla,PepsiCo and Nestlé.

17:05 The most trusted source: Earning brand recommendations from pediatric professionals Brian Levy, CEO, Pulse Health & Wellness

17:25 Chair’s closing remarks Elaine Watson, Editor, FoodNavigator-USA

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09:05 Fireside chat: The kids menu. Do we need one, and if so, what should chefs serve? Diane Schmidt, President, Healthy Fare for Kids in conversation with Elizabeth Crawford, Deputy Editor, FoodNavigator-USA

09:00 Chair's re-cap of Day 2 and welcome back

Parents say they want more healthy – and more interesting – options on thekids’ menu beyond mac & cheese and cheesy pizza, but how do chefs comeup with delicious and affordable alternatives packed with fruit, veggies andwhole grains that kids want to eat?

HFFK has worked with dozens of chefs in the Chicago area from RickBayless, Paul Kahan and Beverly Kim, to foodservice providers at SheddAquarium, Lincoln Park Zoo, Brookfield Zoo, McCormick Place andChicago’s two airports. Quiz them on what works, what doesn’t, and how tomake a healthier kids’ menu a win win for kids, parents, chefs and foodbusinesses.

Diane Schmidt

Diane began her careeras a health educatorworking for the State ofVirginia and the City ofEvanston, IL. After graduating fromNorthwestern University’s KelloggGraduate School of Management, sheworked as a marketing consultant andeventually opened her own practice,Schmidt & Associates, for a dozen years.Diane also studied at the Culinary andHospitality Institute of Chicago where shesharpened her food skills and applied herlove of cooking to the home front. In2011, she along with another mom, and aJames Beard award winner, Chef SarahStegner, began a neighborhood initiative toget healthier meals for kids on menus usingsustainably-produced food which turnedinto Healthy Fare for Kids, Inc. in 2013.

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Panelists:

Jeff Robbins, CEO andManaging Director, Sneakz Organic

Jeff is the CEO and managingdirector of Sneakz Organic, acompany on a mission to provide veggie-nutritious products for the whole family. Jeff is alifelong serial entrepreneur who has foundedseveral successful companies prior to joiningSneakz LLC in 2015 as the company’s CEO.Jeff’s experience spans a multitude of consumerproducts, having worked as the president ofBeckett Corp.’s consumer division from 1999-2002, after which he founded UFI andsuccessfully sold to Beckett. He received hisBachelor of Arts with a concentration inmarketing in 1984 from Austin College andwent on to study for his MBA at SMU..

Dr Sonia Hartunian, Directorof Nutrition Science &Advocacy, DSM NutritionalProducts

Dr Hartunian is the Director ofNutrition Science & Advocacy at DSMNutritional Products and has been a leader inthe food and nutrition industry for over 20years. In her current role, she works withcustomers to develop nutrition strategies,translate science, and helps develop andsubstantiated claims. Dr Hartunian has been aleader on several executive boards and private-public-partnerships and currently serves oncommittees within ILSI, GMA, and IFIC. Inprior positions, Dr Hartunian worked inproduct develop, marketing, and nutritioncommunications at Mars, Inc., Ideas to Go, andMondelez Intl. and was an Associate Professorat the College of Saint Elizabeth.

Andrew Ohmes, GlobalStevia Business Leader,Cargill

As the Global Stevia BusinessLeader for Cargill Andrew isresponsible for delivering high-quality steviaproducts to the global market. He has nearly 20years of leadership experience at Cargill andbefore taking his current role served asCommercial and Supply Chain Manger for theHigh Intensity Sweetener business. Prior tothat, he was the Senior Process Chemist forCargill’s natural Vitamin E facility. Andrew holdsa Master’s Degree in Business Administrationfrom St. Ambrose University and Bachelor’sDegrees in Biochemistry and Chemical Sciencefrom Kansas State University. Currently, heserves as the Vice President of the InternationalStevia Council and the Board Chair for theCalorie Control Council as well as holdingseveral patents globally for the production andpurification of stevia.

Howard Telford, Head of SoftDrinks, EuromonitorInternational

Howard is the Head of SoftDrinks at EuromonitorInternational, a world leader in strategicresearch solutions and business intelligence. Inhis role on Euromonitor’s beverages team, heprovides insights on consumer trends andmarket performance in the drinks industryacross 100 markets. Howard’s insights areregularly cited in a variety of national programsand publications including CNBC News, theWall Street Journal, Bloomberg and Fortunemagazine.

Sally Cummins Healy, VicePresident, Health & WellnessPartnerships, National Dairy Council

Sally serves as Vice President ofHealth & Wellness Partnerships at NationalDairy Council. In this role, Sally connectsagriculture, food, nutrition and health to helpvarious stakeholders champion sustainable foodsystems to not only nourish us today, but ingenerations to come. Prior to joining NationalDairy Council, Sally spent 12 years at Edelman,where she served as a nutrition strategist andcommunicator for a variety of commoditiesgroups and food companies. Sally honed hernutrition expertise as a certified diabeteseducator at the American DiabetesAssociation’s Recognized Diabetes EducationProgram at Loyola University Medical Center inMaywood, Illinois and as the nutrition spokesperson for the Prairie Heart Institute inSpringfield, Illinois.

09:35 PANEL: What should children drink? Chair: Elaine Watson, Editor, FoodNavigator-USA

Elaine Watson

New data from the CDC shows that kids are drinking less milk and less juice asthey get older. But what are they drinking instead, and is it good for them?Should kids drink juice? If so, how much is too much? What are parents lookingfor on food labels? How important are sugar levels and sweetener choices, andwhat about calcium, vitamin D and other nutrients? Are children drinking ‘kids’beverages’ or are they drinking the same brands and beverages as olderhousehold members? Our expert panel will explore these questions and look athow best to position kids’ beverage brands.

10:20 Refreshments

10:50 School Meals: Challenges and Solutions Pat Donovan, VP of Customer Experience at Revolution Foods

There’s no denying that healthy, nutritious foods can have a positive impacton young bodies and minds. A study published in the Journal of SchoolHealth shows students who ate adequate amounts of fruits, vegetables,protein and fiber, with less calorie intake from fat, performed better on teststhan those who consumed foods high in salt and saturated fats. In order toset our kids up for a healthy future, it’s imperative we teach them at an earlyage how to properly nourish their bodies and minds, and it all starts withreal, wholesome food.

In his presentation, Pat will draw upon his experience formulating,marketing and supplying food for kids to highlight the challenges associatedwith the business of providing students with healthy, clean-label mealsalongside how Revolution Foods has uncovered solutions to variousrestraints to now successfully serve over 2.5 million freshly-prepared mealseach week to 1000+ schools nationwide.During the presentation, Pat will touch upon the following:

• The history of Revolution Foods; what it is, how it came to be• Key milestones in its quest to change the way America eats • The challenges of feeding healthy foods to schools in low-income areas and/or /difficult to reach communities • The restraints involved in supplying fresh school meals• How different aspects of the business complement each other• What the company has learned from its experiences

Pat Donovan

Pat is the Vice Presidentof BusinessDevelopment for leadinghealthy school mealprovider Revolution Foods. Pat serves onthe executive leadership team where heleads and oversees national partnershipswithin existing and expanding marketsacross the United States. During histenure at Revolution Foods Pat has ledoperations, account management andbusiness development. Prior to joiningRevolution Foods he was a Vice Presidentwith Aon-Hewitt, the world’s largesthuman capital consulting firm, and VicePresident at Vail Resorts, where he oversawoperations for guest services, finance,marketing, sales, retail, food and beverage,and human capital for the national clubdivision.

11:20 Chicken nugget 2.0: Plant-based innovation for schools, QSR Christie Lagally, Founder and Chief Executive Officer of Seattle Food Tech

Christie Lagally

Christie is a mechanicalengineer with 15 yearsof engineering experienceand holder of five patents inmanufacturing technology. She spentmuch of her career in the aerospaceindustry working on commercial airplanesand spacecraft in testing, design, andmanufacturing. Until January 2018,Christie served as a Senior Scientist for theGood Food Institute uncovering thetechnical barriers in the development ofplant-based meat and clean meat (i.e.cultured meat). Christie holds Bachelor’sdegrees in Organizational Psychology andMechanical Engineering and a Master’s ofScience in Mechanical Engineering.

Combating childhood obesity and other chronic health conditions is often atodds with the need to provide ready-to-serve meats in our school cafeterias,and yet "better for you" foods rarely meet the needs of school districtsstruggling to feed children with limited financial resources. Furthermore, in2015, the World Health Organization declared processed meat, such aschicken nuggets, to be a known carcinogen, and therefore should not beserved to children, despite the convenience and low cost.

Seattle Food Tech is aiming to solve these issues by providing ready-to-eatplant-based “chicken” nuggets containing no cholesterol or nitrates(common in processed meat) and no milk or eggs (common allergens).Through our innovative, modern production facilities, Seattle Food Tech ismaking it possible for schools to serve plant-based, ready-to-serve nuggets atthe same price as chicken-based nuggets, and thereby allowing schools toaddress health, convenience, and affordability concerns of their schoollunch programs.

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11:50 McDonald’s USA Dr Cindy Goody, Chief Nutritionist, McDonald’s USA

Cindy Goody

Cindy is the ChiefNutritionist forMcDonald’s USA. In thisrole, Cindy develops plansthat align against McDonald’s U.S. food,ingredient and nutrition strategies;provides nutritional science expertise toMcDonald’s U.S. system and overseesMcDonald’s nutritional informationdevelopment and communicationprocesses. Prior to joining McDonald’sUSA, Cindy served as a retail and clinicaldietitian for HY-VEE Food Stores, Inc. inIowa City, IA. She has also been activelyinvolved in the Diabetes Care andEducation & Food and CulinaryProfessionals Practice Groups of theAcademy of Nutrition and Dietetics. Shehas also served as a faculty member forthe Culinary Institute of America and theHarvard School of Medicine ContinuingMedical Education. A former Peace CorpsVolunteer, she holds a Ph.D. and MBAfrom The University of Iowa and an M.S.and a B.S. in Food, Nutrition, andDietetics from Iowa State University. Shecompleted her dietetic internship at TheUniversity of Iowa Hospitals and Clinics.

12:20 Chair’s closing remarks - Elaine Watson

12:25 Networking lunch

13:30 Departures

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S E C U R E Y O U R P L A C E

The FoodNavigator-USA Summit: Food for Kids registration gives you access to the full program,

including:

• Welcome reception

• All presentations, panels and roundtable discussions

• Business networking sessions

• Food for Kids Reception on Day 2

• Networking lunches

2 0 1 8 R A T E : $ 1 , 3 9 5

Sending your team?Group bookings of 2 or more places are eligible for a discount (minimum 20%).

Please contact [email protected] to secure a discount code.

Register online at: www.foodnavigatorusasummit.com/register

Inquiries please email [email protected]

O U R V E N U E

FoodNavigator-USA Summit: Food for Kids will take place at the W Chicago City

Center Hotel, November 12-14, 2018.

Set in the middle of the famed “Chicago Loop” the W Chicago is close to local

attractions such as Willis Tower, the Chicago Art Institute, music at Millennium

Park, and the theater district.

With easy access to public transport, the W Chicago is just 30 minutes from

O’Hare International Airport by taxi and there are regular transport links from

O’Hare to Chicago city center.

J O I N T H E F O O D F O R K I D S C O M M U N I T Y

Two or more -

SAVE 20%

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P L A T I N U M S P O N S O R S

As a global ingredient leader, Cargill offers an extensive portfolio of ingredient solutions to meet

your formulation goals for sugar reduction, label-friendly, non-GMO, organic and beyond. From

ideation through launch, Cargill offers the marketplace knowledge, technical expertise,

consumer insights and ingredients you need to develop breakthrough foods and beverages that

will delight your consumers and help your business thrive. Our ingredient portfolio includes

stevia, erythritol, chicory root fiber, starch, lecithin, hydrocolloids and more.

www.cargill.com/sugarreduction

DSM Nutritional Products is a global manufacturer and supplier of highest quality food, beverage

and dietary supplement ingredients. Focused on helping to accelerate growth at retail, DSM

partners with customers to provide solutions in consumer concept testing, formulations and

prototype development and scientific and regulatory support. With a wide portfolio of 13

vitamins, carotenoids, nutraceuticals, omegas and custom premix, DSM is your ticket to a

healthier tomorrow.

www.dsm.com

National Dairy Council (NDC) is a non-profit (501c3) organization founded by dairy farmers and

funded by the national dairy checkoff program. NDC shares the science-based benefits about

how nutritious, responsibly produced dairy foods help nourish life at every age. NDC created the

in-school program, Fuel Up to Play 60, with the National Football League (NFL) in cooperation

with the U.S. Department of Agriculture to empower students to get active and play for at least

60 minutes daily and fuel up with nutrient-rich foods like low-fat and fat-free dairy foods, fruits,

vegetables, whole grains and lean sources of protein.

NationalDairyCouncil.org

G O L D S P O N S O R S

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S U P P O R T E D B Y

I N P A R T N E R S H I P W I T H

Ardent Mills® is a trusted partner in nurturing customers, consumers and communities throughinnovative and nutritious grain-based solutions. We offer the largest portfolio of conventional andorganic flours, ancient grains and bakery mixes. Ultragrain® is our revolutionary whole-wheat flourespecially made for school lunch recipes. We have partnered with our family farmers to create awhole grain-rich flour that has the taste, texture and color of traditional white flour. From tortillasand snacks to nuggets and pasta Ultragrain helps school lunch programs meet USDA whole grainguidelines while providing delicious “stealth healthy” foods to kids across the country.

www.ardentmills.com

BENEO offers a range of functional ingredients with health and technical benefits derived from thenatural sources chicory root, sugar beet, rice and wheat. By “connecting nutrition and health”, thecompany supports food and feed manufacturers to produce healthy and more balanced products.

Their ingredients offer food manufacturers routes to develop great-tasting products that arenutritionally optimised with less or no sugar or fat, fibre-enriched or gluten- as well as dairy-freeand more. BENEO takes it even further: blood sugar management, weight management, digestive,bone and dental health are concepts where its ingredients can play a decisive role. In addition,they improve the taste and texture of food and beverages.

www.beneo.com

®

Sabinsa, founded in 1988, provides alternative and complementary natural products for humannutrition and well-being. Sabinsa has pioneered the introduction of more than 120 ingredients,ranging from standardized botanicals, natural cosmeceuticals, to multi-enzyme blends andproduction of a shelf-stable probiotic. To support these products, there are numerous privatelyfunded clinical studies in conjunction with prestigious institutions in support of these products in avery consistent manner. Sabinsa is globally positioned with 1,000 people working inmanufacturing and distribution facilities, and 120 full-time scientists conducting on-going researchin India and the United States. Ingredients by Sabinsa are both Kosher and Halal certified.

www.sabinsa.com

Wales, the place to take your product from concept to consumer.Major international brands including AB Inbev, Kellogg, Cadbury, Lactalis/Nestle, Spadel,Unilever, and Calbee, have invested in Wales alongside many home-grown successes.With an ambition to grow the industry by 30% in 2020, the Welsh Government are committed tosupporting the industry by taking advantage of the natural and human resources that we havecombined with unrivalled business, technical and financial support.

Whether you’re looking to expand globally on a European or UK level, looking for R&D or co-packing partners or seeking business financial support then come and speak to us. This is Wales.

www.tradeandinvest.wales

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Brought to you by

An award-winning online business-to-business publication covering start-ups and industry giants,FoodNavigator-USA provides a 360-degree view of the North American food and beverage market,spanning food investment and incubation, labeling, litigation, and legislation, to consumer trends, newproducts and new technology, from new shopping or nutrition apps to synthetic biology, cultured meat,and personalized nutrition.

A multimedia publication, FoodNavigator-USA provides daily news, features, analysis, online events, faceto face events, a weekly podcast and video coverage of the issues and stories impacting CEOs, marketers,brand managers, R&D execs and regulatory affairs experts.

FoodNavigator-USA.com

Twitter: @foodvisionevent #FFK18

William Reed is the publisher of FoodNavigator-USA.com and a host of digital newsletters,publications and data sources for the food, drink and nutrition industries. As an internationalmulti-media events company, William Reed welcomes more than 40,000 delegates to over 40live events, conferences and exhibitions ever year – on every continent. We’re the namebehind some of the industry’s most influential global award programs including theInternational Wine Challenge and the World’s 50 Best Restaurants.

www.william-reed.com

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