Innovation Stage Presentations
Monday, April 1
1:00 – 1:30 pm
Driving Formulation Innovation for Snack Foods with High Oleic Oils & Shortenings
QUALISOY will present the reformulation process that resulted in using high oleic soybean oil blends to fry potato chips, including the hunt for flavor optimization without partially hydrogenated oils.
Presenters: Frank Flider, Oils Expert, QUALISOY and Tom Tiffany, Sr. Technical Sales Manager, ADM Oils
Packaging Corporation of America
2:00 – 2:30 pm
Leveraging Neuroscience to Inspire & Engage Your Shoppers
PCA will discuss measuring emotion and behavior to better understand shopper decision-making and enhance the delivery and effectiveness of merchandising. They will also discuss applying neuro testing and learning into the creative process and key principles.
Presenters: Michelle Adams Ph.D., Founder and President, Marketing Brainology and Jeffrey Rafalski, Director of Insights and Customer Solutions, Packaging Corporation of America
Tuesday, April 2
9:00 – 9:30 am
New Case Packer for More Versatility
BPA will introduce a case packer that allows end users to vertically case pack snacks into standard RSC (tape) or re-usable cases on the same machine. The Gantry 200i case package will provide snack manufacturers more versatility by allowing various product sizes and case types to be run on the same packaging line. Snack manufacturers will also be able to service different supply channels from same line with Direct Store Delivery (DSD) and Centralized Distribution (CD), and minimize footprint and optimize plant layout with an all in one, compact, system to include case packer, erector and closer. Additionally, manufactures can integrate with a BPA automated blank distribution and loading system to get corrugate off the floor and reduce potential safety hazards (optional).
This is a breakthrough development that will first be released during SNAXPO 2019. Come see us at booth 423.
Presenters: Andre Boom, Chief Operating Officer and Rocco Fucetola, Vice President of Sales
10:30 – 11:30 am
Inspiring Dairy: Utilizing Regional Cheeses for Snack Seasonings
As the world gets smaller, and populations become more diverse, the expectations for authenticity continues to rise. Specific ingredients and flavor combinations that are true to a country or a region are finding their way into mainstream foods, making a great opportunity for snacks.
When it comes to snack ingredients, consumers are generally engaged with a broad variety of cheese types to varying degrees, with cheddar notably popular. This strong interest in exploration indicates that there’s an opportunity to help consumers expand their cheese repertoire and bring regional stories to the forefront.
With the recent trend toward LTO flavor profiles, the door has opened to innovate beyond the conservative slate of salty/cheesy and the basic cheese profiles, utilizing cheese’s natural complexities. Because 36% of consumers like to explore regional varieties of mainstream cuisines to try new foods and flavors, you should Join Kerry for a presentation on the complexities of regional cheeses and find how you can utilize them in snack seasonings to delight your consumers adventurous desires.
Presenters: Mike Lefevre, R&D Director, Cheese & Dairy and Danny Bruns, Director of Culinary Innovation