Speakers

  • Anne-Sophie Vercruysse
  • Anne-Sophie Vercruysse

  • Market Development Manager, Cereal-based goods
  • Roquette
  • LinkedIn Anne-Sophie Vercruysse
  • Graduated in Food Sciences and Nutrition, her career has included 12 years in the bakery industry, managing quality and leading Europe-wide R&D projects. At Roquette, she is in charge of the European development of Roquette specialties in Baked goods.

  • Roquette

  • Caroline Scott-Thomas
  • Caroline Scott-Thomas

  • Editor
  • FoodNavigator.com
  • LinkedIn Caroline Scott-Thomas
  • Caroline Scott-Thomas is editor of FoodNavigator. She specialises in writing about regulation, business, science and market trends that affect the European food and beverage market. Prior to completing a Master’s degree in journalism from Edinburgh Napier University, she had spent five years working as a chef. She works from William Reed Business Media’s office Montpellier office in the south of France.

  • FoodNavigator.com

  • Catherine Adams, PhD, RD
  • Catherine Adams, PhD, RD

  • LLC/Chief Science and Regulatory Officer
  • Sloan Trends
  • LinkedIn Catherine Adams, PhD, RD
  • Dr. Adams is Chief Regulatory and Science Officer for SloanTrends and President of RdR Solutions specializing in food safety, nutrition and wellness, regulatory compliance, and quality management.
    Catherine has held senior leadership roles in the public and private sectors. She led quality and food safety programs for major manufacturing and food service companies, including HJ Heinz, Campbell Soup Company and Tricon Restaurants, before they became YUM! Brands. She was Chief Quality Officer for McDonald’s Corporation and Coors Brewing Company. Dr. Adams Hutt also led McDonald’s nutrition strategy.

    Prior to joining the private sector, Catherine was Assistant Administrator for the US Department of Agriculture Food Safety and Inspection Service, the regulatory agency for meat and poultry. There she led the global development for the principles of HACCP as we know it today, led the US Delegations for the Codex Food Hygiene Committee and played a key role in the adoption of HACCP as a regulatory tool.
    Dr. Adams Hutt holds a doctoral degree from the University of Illinois, Masters of Science from Michigan State University and undergraduate degree from the Pennsylvania State University. She is a Registered Dietitian. Dr. Adams Hutt is a Distinguished Alumnus of Penn State and is Fellow of the University and the Institute of Food Technologists.
    Catherine is married to Peter Barton Hutt and lives in Washington, DC and Texas. She owns a working ranch near Dallas, Texas where she raises cutting horses and Angus cattle. The ranch uses wind energy.
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  • Sloan Trends

  • Chris Brockman
  • Chris Brockman

  • Regional Manager, Food & Drink, EMEA Region
  • Mintel
  • Chris has been with Mintel since 2010 and oversees the Mintel Food and Drink analyst team in Europe, as well as providing insights to clients globally in selected food categories.

    During a near 20-year research career, Chris has worked with many of the leading global food and drink producers and retailers. Previously as market intelligence manager for a leading international technical food consultancy, Chris led a team undertaking research on food ingredient sectors and tracking global innovation trends. He also led a research team at an export market consultancy for the food and drink sector, identifying international business opportunities and devising market entry strategies, with a particular emphasis on emerging markets.

  • Mintel

  • Devon Gholam Ph.D
  • Devon Gholam Ph.D

  • Technical Sales – Culinary & Baking
  • Roquette America, Inc.
  • Devon Gholam, Ph.D. is part of Roquette America’s technical sales team, focusing on culinary and bakery applications. Devon graduated with a B.S. in chemistry from Western Michigan University and completed M.S. and Ph.D. degrees in food science from Purdue University.

  • Roquette America, Inc.

  • Henri Gilliard
  • Henri Gilliard

  • Global Market Manager, Cereal-based goods
  • Roquette
  • After studies in Food Technology, he worked for 5 years in the New Product Development Department of a Milling and Baking Company.
    He joined Roquette 11 years ago and he’s in charge of the global development of Roquette specialties in Baked goods.

  • Roquette

  • Jos Vast
  • Jos Vast

  • Managing Partner & Senior Consultant
  • Bakery Academy
  • LinkedIn Jos Vast
  • Graduated as a MSc in Technical Business Sciences, performed several managerial functions untill finding his spot on R&D and Quality Department within the family business, Vast Bakeries. Working through several projects and science to become a Bakery Technologist. Helped developed one of the first reduced fat and sugar cakes in Holland (Cakyline), where 40% fat and 60% sugar were reduced in comparison with the reference cake at that time.

    Found in ’04 that knowledge was deteriorating and developed it’s first business plan for Bakery Academy. After founding Bakery Academy in ’09, we’ve expanded in ’11 and ’13 to a company with their own testing facility on approximately 400 sq meters and 3 Consultants and 1 Testbaker working with the company. Our working grounds are not limited, we have customers in Latin America, Europe and Africa.
    We’ve conducted our own research on Health Claims within the Bakery (especially for pastry and cakes) and have done several training and development trajects around reduction strategies of fat, sugar and salt.
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  • Bakery Academy

  • Kacey Culliney
  • Kacey Culliney

  • Reporter
  • BakeryandSnacks.com
  • LinkedIn Kacey Culliney
  • Kacey Culliney is a reporter for BakeryandSnacks.com. She specializes in writing about business, science, trends and regulation on the global bakery, snacks and cereal category, covering everything from ingredients to processing, packaging and marketing. A keen foodie, she has been writing about the global food and beverage industry for three years and lives and works in the sun-filled south of France.

  • BakeryandSnacks.com

  • Maggie Hennessy
  • Maggie Hennessy

  • FoodNavigator-USA.com / NutraIngredients-USA.com
  • LinkedIn Maggie Hennessy
  • Maggie Hennessy is a senior correspondent for FoodNavigator-USA. A certified chef, she has been writing about the North American food and beverage market for the past seven years. She lives and works in the great food city of Chicago, IL.

  • FoodNavigator-USA.com / NutraIngredients-USA.com

  • Mathijs Nouwens
  • Mathijs Nouwens

  • R&D Manager - Ingredients & Product Technology
  • Zeelandia
  • LinkedIn Mathijs Nouwens
  • A graduate of Wageningen University with a MSc in Food Science and Technology, Mathijs has been involved with Zeelandia for the majority of his career. In 2009, Mathijs took the position of R&D Manager for Ingredients & Product Technology. In this position he is responsible for, among others, the product group ‘sweet goods’ and manages a team of 5 product technologists and bakers. Mathijs enjoys sharing his knowledge with others and has been a standing guest lecturer since 2012 at one of his alma maters: HAS Hogeschool in Den Bosch, Netherlands.

  • Zeelandia

  • Michael F. Jacobson PhD
  • Michael F. Jacobson PhD

  • Executive Director
  • Center for Science in the Public Interest
  • Michael F. Jacobson, Ph.D., is co-founder and executive director of the Center for Science in the Public Interest (CSPI), a nonprofit health advocacy organization supported largely by the 900,000 subscribers to its Nutrition Action Healthletter. CSPI is a key player in battles against obesity, cardiovascular disease, and other health problems, using education, legislation, litigation, and other tactics. Jacobson has written numerous books and reports, including Six Arguments for a Greener Diet, “Salt: the Forgotten Killer,”and “Liquid Candy: How Soft Drinks are Harming Americans’ Health.” He received the 2010 Hero Award from the Centers for Disease Control and Prevention Foundation and the American Public Health Association’s 2011 David P. Rall Award for Advocacy in Public Health. Jacobson is the creator of national Food Day, October 24.

  • Center for Science in the Public Interest

  • Michiel Bruschke, PhD
  • Michiel Bruschke, PhD

  • Global R&D Director
  • Zeelandia
  • LinkedIn Michiel Bruschke, PhD
  • After undertaking diverse university graduate courses from Delft University of Technology in the Netherlands to Kyoto University, Graduate School of Engineering, in Japan, Michiel completed his scholastic career by graduating with a PhD in Mechanical Engineering from the University of Delaware. He then went on to hold various upper management positions within national and international foods companies. Michiel has been the Global R&D Director for Zeelandia since 2010.

  • Zeelandia

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  • Nicole McDonald

  • Sr. Advisor Marketing & Communications
  • Zeelandia
  • LinkedIn Nicole McDonald
  • Nicole came to Zeelandia in October of 2010, backed by 13 years of solid marketing and communications management experience at various international companies. In her role as senior marketing and communications advisor for Zeelandia, Nicole keeps her eyes open to opportunities that can put Zeelandia in the worldwide spotlight with manufacturers of bakery products.

  • Zeelandia

  • Robb MacKie
  • Robb MacKie

  • President and CEO
  • American Bakers Association
  • LinkedIn Robb MacKie
  • Robb MacKie serves as President and CEO of the American Bakers Association (ABA). He previously served for 11 years as Vice President of Government Relations. The ABA is a trade association representing the interests of the $102 billion wholesale baking industry in Washington, D.C. Mr. MacKie oversees all aspects of the administration and operations of ABA and serves as the baking industry’s chief advocate and spokesperson.

    Mr. MacKie has appeared on CNBC’s Closing Bell and Power Lunch, on Fox Business News, on CNN’s The Glenn Beck Show; and on numerous local news programs in Washington, D.C. and in Baltimore. He has also been interviewed by Radio Hall of Fame broadcaster Orin Samuelson for This Week in Agri-Business.

    Mr. MacKie is recognized as a leader in the Washington business community. He previously served on the steering committees of several issue-oriented coalitions including co-chairing the National Coalition on Ergonomics and the Food Industry Coalition on Hours of Service Regulations.

    Before joining ABA, Mr. MacKie worked for Congressman Jim Kolbe of Arizona with a primary responsibility for domestic spending bills. He also worked for the American Subcontractors Association and the Associated General Contractors representing the construction industry’s interests before the Congress.

    Mr. MacKie provides strategic guidance as a member of the Kansas State University Grain Sciences Program Advisory Committee. In addition, he serves on the Board of Directors of BIPAC’s Prosperity Fund and the US Chamber of Commerce’s prestigious Committee of 100.

    From 2004 to 2008, Mr. MacKie served on the Judicial Nominating Commission for Howard County, Maryland by appointment of Maryland Governor Robert Ehrlich. The term was one of the most active in recent history with 4 judicial vacancies to fill. He remains very involved in local community and political activities.

    Mr. MacKie is a graduate of Frostburg State University with a degree in Political Science. He and his wife Barbara have two children.

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  • American Bakers Association

  • Tom Vierhile
  • Tom Vierhile

  • Innovation Insights Director
  • Datamonitor Consumer
  • LinkedIn Tom Vierhile
  • Tom Vierhile is Innovation Insights Director for Informa’s Datamonitor Consumer unit.

    Tom has over 20 years of experience in packaged goods reporting. An expert on new product marketing, he is often quoted in USA Today and The Wall Street Journal.

  • Datamonitor Consumer