Bob Garrison earned his Bachelor’s degree in 1985 from Indiana University’s School of Journalism. Then he was a Kokomo (Ind.) Tribune newspaper reporter from 1985 to 1987, before joining Chicago-based Gorman Publishing and its Bakery Production & Marketing title. In 1990, Garrison was one of 12 people who founded Stagnito Publishing in Northbrook, Ill. At the time, Garrison was executive editor for a start-up publication entitled “Dairy & Frozen Foods.” From 1995 to 2012, he served as editor for the magazine, which is now known as Refrigerated & Frozen Foods. In 2012, Bob became Editor-in-Chief at Prepared Foods (www.PreparedFoods.com), the largest audited titles serving more than 40,000 food and beverage manufacturing professionals (all channels) in R&D, marketing, innovation, culinary and health/wellness/nutrition. Prepared Foods operates across three platforms with a digital magazine, online media as well as the industry’s oldest running in-person new product innovation event: the New Products Conference.

Since 1977, Barb has been at Mattson, a Silicon Valley-based insights, strategy, and development firm. She is currently President and Chief Innovation Officer at the country’s most successful independent developer of foods and beverages for the retail foods and chain restaurant industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert. As part of Barb’s role in the innovation projects that make up her daily job, she is required to taste food and figure out how to make it better. After more than 2 decades doing this, she’s honed her tasting skills and ability to help others make food taste better. She shared this insight with the world in 2012 when her book TASTE WHAT YOU’RE MISSING was published (the paperback edition was released under the simplified title TASTE). Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum. She now teaches the Fundamentals of Taste to each entering class. Barb is a regular contributor to Forbes.com where she writes about the food industry. She serves on the Advisory Board of the Plant Based Foods Association, and was previously on the boards of the Robert Mondavi Institute for Wine and Food Science, as well as La Cocina, the San Francisco-based food incubator for low income women of color. Barb lives with her hypertaster husband and two artisan cats, and splits her time between San Francisco and Healdsburg, in the heart of Sonona wine country. She can be bribed with good tomatoes.

Inri Mouchette joined Campbell as Senior Director and Head of Innovation, Campbell Meals & Beverage, in 2019. Inri has a passion for delivering consumer-first, purpose-driven innovation and best-in-class integrated marketing to ignite brand growth. She has created the innovation vision and growth agenda for Campbell’s Meals & Beverage business and developed a three-year pipeline across five categories to deliver multi-million-dollar, multi-year, multi-brand platforms. She also developed and led the launch plan for a new brand, Flavor Up!, designed to disrupt the cooking category. Previously, Inri spent nearly two decades building global brands through strong strategic and analytic leadership. During her five years with The Hershey Company, she served as Marketing Director, Disruptive Innovation, with The Garage new ventures and in-house incubation group, and in senior brand management roles with the U.S. sweets and refreshment and iconic Hershey’s Kisses candy business. Before that, she worked for two years with The Nature's Bounty Co. U.S. Nutrition group as Director of Marketing and Senior Brand Manager for the Osteo Bi-Flex and Ester-C brands, and twelve years at Kraft Foods managing iconic brands across the Refreshment Beverages Category (Crystal Light, Kool-Aid, Mio, Country Time, & Tang). Inri earned her bachelor’s degree in international business from Marist College and her M.B.A. degree in international business and finance from the Gabelli School of Management at Fordham University.

Lisa has 26 years of experience as a market research leader at Circana, uncovering strategic insights and shaping growth strategies for a diverse client base. As one of the original innovators in big data, Circana integrates the world’s largest set of otherwise disconnected purchase, media, social, causal and loyalty data to help CPG, retail, over-the-counter health care and media companies grow their businesses. Lisa is currently Principal and leader of Circana’s Innovation Practice, focused on helping manufacturer and retailer clients improve the odds of new product success, leveraging the proven accuracy of predictive, behavioral insights with the richness of consumer feedback. She is co-presenter for Circana’s annual review of New Product Pacesetters which highlights the top 100 food and beverage and the top 100 nonfood CPG items of 2022.