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Start Date:Tuesday May 23, 2017
Start Time:11.30AM New York
Duration:60 minutes
Abstract:
The clean label movement began as an industry response to consumer demand for foods and beverages that were more “natural,” and therefore perceived as healthier. Early on the chopping block were artificial colors and flavors, “chemical”-sounding preservatives and trans-fats. But as time passed, the movement evolved to include so much more including GMOs, organic, animal welfare, the use of hormones and antibiotics, sustainability and even companies’ social mission and business ethics. With so much packed into two words, it is no wonder consumers and manufacturers alike are confused.
In this editorial webinar, moderated by FoodNavigator-USA Senior Correspondent Elizabeth Crawford, we will hash out:
The evolution from clean label 1.0 to clean label 2.0 – What prompted the rise of the clean or clear label movement and how is it expanding beyond its roots in “free from” claims to include everything from how a product was made to how a company is run?
Who really cares about clean label – We will identify key characteristics of consumers who are most influenced by clean label trends and those who aren’t.
How do consumers understand different elements of clean label – What does natural, organic and healthy mean to consumers? How do they perceive common free-from claims like free-from GMOs, hormones, preservatives and “chemicals”? And how do companies’ social mission and business ethics factor in?
What does it take to clean up labeling – We will hear several case studies from companies that either are changing the way food is made and marketed or reformulating products and revamping branding to meet consumer demand for “clean label.”
Speakers
George Gavris
Chief Executive Officer
Good Food Made Simple LLC
Jonathan Davis
SVP Research & Development
La Brea Bakery
Jeff Hilton
Chief Marketing Officer, Co-founder
Brandhive
Jeff Hilton is CMO and co-founder of BrandHive, a leading healthy lifestyle branding agency providing high level strategic planning and branding expertise to consumer packaged goods and value-based ingredient companies around the globe. Jeff has been recognized by Advertising Age as one of the nation's Top 100 Marketers. He brings 35 years of advanced business and marketing insights to his clients, including over 20 years working with leading brands in the dietary supplement, functional food and beverage, and health and beauty categories. Jeff's back- ground also includes leadership positions with Nature's Way and Nutraceutical Corporation as president of their KAL supplement brand.
Hilton has been an invited speaker at healthy lifestyle events worldwide, including Natural Products Expos East and West, Nutracon, NBJ Summit, Fancy Food Show, IFT and Vitafoods. He was also awarded the Personal Service Award from Nutrition Business Journal in recognition of his ongoing efforts to raise the bar for industry including editorial contributions, pro bono work, webinars and speaking engagements.
Allison Condra
Attorney
Davis Wright Tremaine
Alli Condra concentrates her practice on legal, regulatory, business, and policy issues facing the food, beverage, and restaurant industries.
She represents clients in matters with the Food and Drug Administration and the United States Department of Agriculture, as well as state- and local-level food and agriculture agencies, specifically as it relates to food safety and food labeling issues. In addition, Alli is working to support the development of a responsible, professional, and successful cannabis industry in Oregon.
Alli recently completed a fellowship at Harvard Law School’s Food Law and Policy Clinic, the first clinic of its kind in the nation, where she provided legal and policy counsel to nonprofits and government agencies seeking to increase access to healthy foods and assist producers in accessing local and regional markets. In that capacity, she advised on a wide range of issues, including the Food Safety Modernization Act, cottage food laws, agricultural labor laws, local procurement, urban agriculture, mobile food vending, and food policy advocacy.
Lisa Lefferts
Senior Scientist
Center for Science in the Public Interest
Lisa Y. Lefferts is Senior Scientist at CSPI and focuses primarily on food additives. Prior to CSPI, her work consulting for non-profit organizations took her around the world, conducting trainings, representing Consumers International at Codex Alimentarius, and participating in FAO/WHO expert consultations. She has done extensive work assessing "green" label claims on various products. She received her B.A. from Oberlin College in Biology and Environmental Studies, and a Masters of Science in Public Health from the University of North Carolina at Chapel Hill.
Elizabeth Crawford
Senior Correspondent
FoodNavigator-USA
Elizabeth has more than 10 years of experience as a regulatory and business reporter for trade press. She covers the food and beverage industries, including innovation, start-ups, health, wellness, nutrition, FDA and dietary supplements.
Marlene Schmidt
NHW Manager - Nutrition, Health & Wellness Center of Excellence
Nestlé USA
Marlene Schmidt, is the Nutrition, Health and Wellness Manager at Nestlé USA, where she is responsible for establishing and integrating a nutrition, health and wellness strategy across the Nestlé food and beverage portfolio. As a registered dietitian, Marlene has extensive experience in assessing the latest science, regulatory and marketplace trends to help companies drive innovation and brand positioning in the health and wellness space.
Marlene’s solid appreciation of the food and nutrition environment began with her experience as a Pediatric Dietitian at Duke Children’s Hospital, University of Chicago Children’s Hospital, and Saint Jude Children’s Research Hospital. As a Senior Scientist with Abbott Nutrition, she combined hands-on clinical experience with expertise in medical and scientific research to lead marketplace innovations and communications. And as Senior Vice President of Nutrition Marketing & Affairs with the National Dairy Council, she was responsible for creating nutrition consulting services for leading food, beverage and restaurant partners by providing strategic guidance and timely insights to help drive product and positioning innovation of new dairy-based products and menu options.
Marlene holds a Bachelor of Science degree in food and nutrition from Appalachian State University and a Master of Science in clinical nutrition from the University of Memphis. She is a member of the Academy of Nutrition and Dietetics and serves on the Board of Directors for Common Threads, which is a non-profit organization focused on fighting childhood obesity by teaching kids lifelong cooking skills.
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