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FOOD SAFETY & QUALITY

The Food Safety Revolution: Differentiating Through the Power of Industry 4.0
FOOD SAFETY & QUALITY

The Food Safety Revolution: Differentiating Through the Power of Industry 4.0

Delivering food safety and quality has always been paramount, and it’s becoming ever more complicated as producers work to meet consumer demands for exotic ingredients, complex flavor profiles and fewer additives.

On top of seeking new, exciting products, today’s consumers are keenly interested in how their foods are produced and sourced, making expectations for traceability and transparency more prevalent than ever.

Gone are the days when manual logbooks could do the job. New demands call for a new approach, and there’s simply no way to move forward and without embracing new technology.

In this interview, we will explore how cutting-edge technologies, like artificial intelligence, smart machines and robots, can help your brand differentiate with next-generation products that deliver on consumer demands for flavor, quality and transparency.

Pedro Gonçalves
VP of Marketing, Tetra Pak U.S. and Canada
Tetra Pak Inc.

Pedro tracks category, packaging and industry trends for dairy, dairy alternatives, juice, nutritionals and food. He also develops growth strategies and implements strategic marketing plans to achieve growth goals. Pedro has 18 years of experience in the food and beverage industry, working in many different areas including sales, innovation and marketing for both equipment and packaging. He has been with Tetra Pak since 2000 and most recently served as Marketing, Category and Portfolio Director in the Processing Systems Division for Tetra Pak North, Central and South America. Pedro received his MBA from Fundação Getulio Vargas and a bachelor’s degree from Universidade Paulista, both in Brazil.

 

Keynote: Food Safety Begins and Ends with People
FOOD SAFETY & QUALITY

Keynote: Food Safety Begins and Ends with People

  • Making the case that food safety is everyone’s responsibility from sourcing right through to the consumer
  • Setting the tone using a top-down approach to generate grassroots support to build a culture of excellence
  • Talking about how individuals and teams all contribute to a shared story of success
  • Building food safety systems that are sustainable, self-improving, and focused on high performance outcomes
  • Illustrating that exceeding customer expectations can be the engine that drives positive change throughout an organization

Steven Graham
VP Food Safety & Quality
Starbucks

Steven Graham was appointed Vice President, Food Safety and Quality – Starbucks in November 2015.

Steve is responsible for leading the development of comprehensive food safety and quality strategies in support of the Starbucks business growth plans. His portfolio covers all products manufactured within the US and sourced from overseas for the Americas, including coffee roasting plant quality and all food and beverage ingredient suppliers. Steve also leads quality related to packaging, merchandise and furniture for all stores,

Prior to joining Starbucks, Steve worked at Campbell Soup Co in various roles throughout the global organization. After assignments at their World Headquarters and Campbell Canada, he and his family moved to Sydney, Australia where he was Vice President R&D/Quality for Asia Pacific. Immediately prior to Starbucks he led R&D and Quality for Pepperidge Farm based in Connecticut.

Steve’s proven strategic leadership and superior collaboration skills has enabled greater integration across a broad range of teams – driving superior results. His commitment to excellence is reflected in his focus to develop robust teams and valued individuals, resulting in strong employee engagement.

He earned his Bachelors of Science degree in Food Science from the University of Guelph Ontario Canada.

 

Regulator Keynote: Meeting USDA Regulatory Requirements in Your Operation’s Processes
FOOD SAFETY & QUALITY

Regulator Keynote: Meeting USDA Regulatory Requirements in Your Operation’s Processes

  • How should you prepare and respond to Food Safety Assessments and Notices of Intended Enforcement?
  • Understanding what USDA inspections are looking for when you conduct your own internal inspections
  • Offering key steps and best practices to improve your validation programs to align with USDA expectations
  • Illustrating what the extra mile looks like when we talk about commitment to public health, eliminating foodborne illnesses from the supply chain, and conducting effective product recalls

Carmen Rottenberg
Acting Deputy Under Secretary of Food Safety
USDA FSIS

Carmen Rottenberg was appointed Acting Deputy Under Secretary for the U.S. Department of Agriculture’s Office for Food Safety in August 2017. In this position, Ms. Rottenberg oversees development, implementation and enforcement of all of FSIS’ regulations, policies and programs. This appointment follows nearly six years in leadership roles in the Food Safety and Inspection Service’s (FSIS’) Office of the Administrator, including serving as the Chief of Staff, the Chief Operating Officer and, most recently, the Deputy Administrator.

In those leadership roles, Ms. Rottenberg executed a budget of over $1 billion, prioritizing resources and resolving disputes, advancing the Agency’s vision and goals, and leading innovative solutions to challenges in FSIS. She has spearheaded strategic planning at FSIS and implemented numerous initiatives to strategically move the agency forward. She implemented two major reorganizations leading to a more streamlined, efficient Agency better positioned to carry out its food safety mission. Through her leadership and oversight, an early governance process matured into an established systematic approach to agency decision-making, resulting in more deliberative, science-based decisions that consider enterprise-wide risks and benefits. Ms. Rottenberg’s vision led to the very successful i-Impact initiative which has increased the awareness of and engagement in FSIS’ public health mission by the more than 9,000 employees throughout the Agency.

Ms. Rottenberg joined FSIS as an Equal Employment Opportunity Specialist in 2007, and went on to become the Deputy Director of the Civil Rights Staff. Conducting training and working with FSIS employees from every program area and location while in those positions provided Ms. Rottenberg with a broad Agency perspective.

Ms. Rottenberg began her federal government career in the Federal Trade Commission’s Office of General Counsel, and prior to joining FSIS, Ms. Rottenberg was a law clerk at a small law firm in Fairfax, VA. Ms. Rottenberg holds a B.A. in Political Science and Philosophy from Hope College in Holland, MI and a JD degree from American University’s Washington College of Law.

Regulator Keynote: Progress, Updates, and What Comes Next
FOOD SAFETY & QUALITY

Regulator Keynote: Progress, Updates, and What Comes Next

  • FSMA continues to change the way the food industry works. How are things progressing, and where do we still need to go?
  • How are regulators working with industry to ensure an orderly and effective rollout of new initiatives and standards?
  • Discussing metrics and timelines for how our ongoing projects and programs impact public safety
  • Updating information on new policies, priorities, and guidelines
  • Reviewing the most frequently asked questions by quality and compliance professionals

Joann Givens
Food and Feed Program Director (HAF-W)
Food and Drug Administration

Ms. Joann M. Givens serves as Office of Regulatory Affairs’ Human and Animal Food Program Director; HAF-West. In this leadership position, Joann oversees the human and animal food program work plan, accomplishments, implementation strategies of FSMA, program alignment advancement and collaborates with the Center of Food Safety and Applied Nutrition (CFSAN) and Center of Veterinary Medicine (CVM), ORA components and external stakeholders. Prior to serving in this position, Joann served as the Acting Regional Director of the Central Region for several years, Deputy Regional Director in the Central Region and District Director in Detroit District. Joann is a graduate of Berkeley College, Little Falls, NJ and also majored in biology at Kean University, Union, NJ. She is the recipient of numerous awards and a member of numerous professional organizations.

FSMA and Beyond: Documentation and Records Management as a Food Manufacturing Best Practice
FOOD SAFETY & QUALITY

FSMA and Beyond: Documentation and Records Management as a Food Manufacturing Best Practice

  • FDA expectations for FSMA documentation compliance
  • Best practices in developing Food Safety Plans and Food Defense Plans
  • Organizing and documenting your Supply Chain Program
  • FDA records access
  • Litigation implications of documentation and documentation practices

Stuart Pape
Chair Food & Drug
Polsinelli PC

Stuart assists clients in understanding and complying with regulations imposed by the FDA, USDA and similar health and safety regulatory bodies worldwide. He serves as the chair of Polsinelli’s Food & Drug Group. Stuart regularly appears before the FDA, USDA, the Consumer Product Safety Commission, the U.S. Customs and Border Protection, Federal Trade Commission, numerous other federal and state regulatory bodies, and the Congress of the United States. Previously, Stuart served in various positions in the Office of the Chief of Counsel at the FDA, including as Associate Chief Counsel for food. He also served as Executive Assistant to FDA Commissioner Donald Kennedy.

Dennis Dobbels
Co-Chair Food & Ag
Polsinelli PC

Dennis Dobbels offers clients an extensive background in all aspects of products liability, toxic tort and legacy liability, tax litigation, and insurance and complex commercial litigation. Dennis serves as Chair of the firm’s national Products Liability and Toxic Tort practice, as well as Co-Chairing the Food & Agricultural Group. In state and federal courtrooms around the nation, Dennis has handled single plaintiff cases and consolidated cases involving more than 100 plaintiffs. He also serves as National Trial Counsel, assisting clients with complex litigation issues.

Kathy Hardee
Co-Chair Food & Ag
Polsinelli PC

Kathy serves as Co-Chair of Polsinelli’s Food & Agriculture Group. Ever monitoring, writing and speaking on changes in food laws, Kathy serves as a Risk Manager for clients in an attempt to reduce litigation exposure. Should the need arise, she has extensive nationwide trial experience. Kathy is certified as a Preventative Controls Qualified Individual (PCQI) under FSMA and is HACCP qualified. She is also a trained mediator. Kathy represents clients in the food industry, toxic and mass tort litigation, product liability issues, business disputes and transportation disputes.

 

Quality Culture in an Expanding Environment
FOOD SAFETY & QUALITY

Quality Culture in an Expanding Environment

  • Advancing and maturing a Quality Culture in a growing company through value and purpose
  • Keeping a consistent message and model through onboarding and transition in the total supply chain
  • Demonstrating the power of putting people first and expecting them to be extraordinary
  • Introducing practical leadership approaches that compel and empower participants to move their organization beyond the constraints of the past and go to the next level of performance
  • Illustrating the value of soft skills of change management and effective communications to your team

Cloeann Durham
VP, Quality
Coca-Cola Bottling Company Consolidated

Cloeann is currently employed by Coca Cola Consolidated in Charlotte NC as a Vice President of Quality. Cloeann holds a Bachelor degree in Biology and minor in Chemistry from the University of North Carolina at Greensboro.

Cloeann has over 24 years’ experience in the Beverage Industry. Her career started immediately after college in Great Britain in Quality Assurance for a major beverage manufacturer. Since that time she has worked throughout the US supporting beverage manufactures in Waste Water and Water Treatment facilities, Dairy, Concentrate and Carbonated Beverages and also working with an FDA lab as a Pathogen Specialist. Cloeann has served as a member of the IFT (International Food Technologist), GFSI (Global Food Safety Institute), the Dairy Manufacturers Council, Food Safety Board and the ISBT ( International Society of Beverage Technologies). Currently Cloeann serves as the Former President of the ISBT (International Society of Beverage Technologies) and has also been a special presenter for the ISBT general assembly technical sessions, the IFT, Food Safety Symposium, and Keynote Speaker for Food Safety Summit.

Overall Food Safety Culture: People, Processes, and Technology
FOOD SAFETY & QUALITY

Overall Food Safety Culture: People, Processes, and Technology

  • What makes our Workforce Development Learning and Training Program different?
  • Refreshing existing quality and safety programs through investment in new tools and technologies
  • Cross-pollinating new ideas and innovations throughout the company and our supply chain
  • Talking about Food Safety Culture as a constant work-in-progress. How do we continue to innovate?
  • Showcasing examples of positive change using Hershey’s Malaysia facility as a case study

Hugo Andres Gutierrez
VP, Quality, Food Safety, and Regulatory Affairs
The Hershey Company

Hugo Andres Gutierrez is Vice President, Quality, Food Safety, and Regulatory Affairs for The Hershey Company. In this position, Gutierrez provides leadership to Hershey’s global food quality, food safety, and regulatory programs in addition to implementation of 6 sigma programs across the company. Recently, he has been given the challenge of building a Supply Chain Learning and Development team for the Company.

Gutierrez has 20 years of experience in leading global, virtual and multi-cultural quality, food safety and regulatory teams.

Prior to joining Hershey, Gutierrez served as Director of International Quality and Regulatory Operations (QRO) for General Mills. In this position, he was responsible for working with regional and international functional leaders to enhance food safety culture, quality systems, and food safety programs. Gutierrez also worked to strengthen the Quality organization by developing leaders that could support the technical area while connecting with the business side of the company around the world.

His career with General Mills also included positions of Director, QRO for the Yoplait Division and Technical Development Director for Latin America and South Africa.

Prior to General Mills, Gutierrez held QA-related positions with Cadbury Schweppes USA, Pfizer in Canada and Chicle Adams (Warner Lambert) in Colombia.

Gutierrez holds a BS in Industrial Engineering from Javeriana University and an MBA from Icesi University, both in his native Colombia. He speaks fluent Spanish, French, English and basic Portuguese.

Gutierrez and his family reside in Palmyra, Pa.

The Myth of Out-of-the-Box Blockchain: Three Things to Know Now
FOOD SAFETY & QUALITY

The Myth of Out-of-the-Box Blockchain: Three Things to Know Now

Considering a leap to a blockchain system for food safety? We’ll cover:

  • How do blockchain systems work?
  • Will your workflow change? And if so, how?
  • Three questions you should always ask before committing to blockchain systems
  • Which complementary technologies magnify the power of blockchain systems—and which fail to fully meet food safety needs?
  • Which similar powerful technologies are available in ready-to-use format today?

Matt Smith
Founder
ICIX

Matt is the founder of ICIX and is responsible for determining the company’s vision and strategy and cultivating industry relationships. Since ICIX was established in 2004, Matt has been instrumental in securing many of its flagship customers and is a recognized authority in supply chain risk management and product safety. An active event speaker, he works with industry, government and advocacy groups to determine and champion industry-wide supply chain solutions. Prior to founding ICIX, Matt managed sales and client services at Megabus, a leading Australian accounting solutions company. He is also an accomplished sailor and served as one of the world’s youngest professional mega yacht captains.

Interview – Evan Rosen – Customers as Suppliers: Managing Supplier Preventive Controls from a Toller’s Perspective
FOOD SAFETY & QUALITY

Interview – Evan Rosen – Customers as Suppliers: Managing Supplier Preventive Controls from a Toller’s Perspective

At North American Food Safety & Quality 2017 Evan Rosen, VP Food Safety and Quality Assurance at PacMoore Products, Inc., hosted a roundtable lunch-and-learn discussion entitled, “Customers as Suppliers: Managing Supplier Preventive Controls from a Toller’s Perspective.”

Prior to joining PacMoore, Evan Rosen worked with Kari-Out Company, AIB International, and SAI Global with over 15 years of Quality Assurance experience across a broad range of food manufacturing sectors. He holds both a BA in Geography and Master’s Degree in Public Administration from the University at Albany, State University of New York (SUNY). He is an American Society for Quality (ASQ) certified HACCP and Quality auditor as well as a BRC Approved Training Provider.

 

Interview – John Budin – Supplier Review: How to Prioritize Suppliers Based on Food Safety Risk
FOOD SAFETY & QUALITY

Interview – John Budin – Supplier Review: How to Prioritize Suppliers Based on Food Safety Risk

At North American Food Safety & Quality 2017 John Budin, Director Product Safety & Quality at FONA International, hosted a roundtable lunch-and-learn discussion entitled, “Supplier Review: How to Prioritize Suppliers Based on Food Safety Risk.” In this short interview we asked him how it went.

John Budin is the Director of Product Safety and Quality at FONA International. John obtained his B.S., M.S. and Ph.D. in Food Science from the University of Minnesota. He started his career in 1996 on the faculty in the Department of Food Science, Nutrition and Enology at Fresno State University. In 1998, he began work with Quest International in their flavor division at Hoffman Estates, IL and later became the Manager of Analytical Sciences. In 1996 Quest was acquired by Givaudan where he his role was as Technical Manager. In May 2009, John joined Merieux NutriSciences (Silliker) as their Corporate Director of Chemistry, where he was responsible for the technical integrity of chemistry testing in North and South America. In October 2014 John joined FONA International. Over the past 20 plus years John has performed the chemical and instrumental analyses of food from a wide variety of matrixes.

John is currently the Chair of the Technical Division of Reference Materials of the AOAC. He has served as a member of the Executive Advisory Board to the Department of Food Science and Nutrition at the University of Minnesota and on the organizing committee of the North American Chemical Residue Workshop. He has served as a lecturer for short courses and workshops offered at the University of Minnesota, IFT and AOAC. Currently John is a food chemistry and food analysis lecturer for IFT’s Certified Food Science Prep Short Course. He has received training from the Food Safety Preventative Control Alliance in their curriculum “Preventative Controls for Human Food”.

John is currently serving as the treasurer of the Chicago Section IFT. He has also served on Chicago Section IFT as: Chairman, Hospitality Committee, Supplier’s Day Committee, Chair of Minute Man Committee, Chair of Tanner Lecture Committee and Chair of the Scholarship Committee.

Interview – Lee Perry – Promoting Professional Growth to Inspire your QA/QC Team
FOOD SAFETY & QUALITY

Interview – Lee Perry – Promoting Professional Growth to Inspire your QA/QC Team

At North American Food Safety & Quality 2017 Lee Perry, VP Quality Management and Food Safety at Archer Daniels Midland, hosted a roundtable lunch-and-learn discussion entitled, “Developing Your Future Leaders: Promoting Professional Growth to Inspire your QA/QC Team.” In this short interview we asked him how it went.

Lee Perry is the Vice President, Quality Management and Food Safety, WILD Flavors & Specialty Ingredients, a division of Archer Daniels Midland Company. Lee is responsible for ensuring the effectiveness of the safety and quality systems, and supporting the commercial and customer base by monitoring and providing guidance on quality trends and issues. He also ensures alignment with companywide quality and regulatory standards.

Lee joined WILD Flavors in 2011 as Associate Director Quality Management and Food Safety and was responsible for the overall execution of the Quality Management System throughout WILD North America. He supported the launch of a Global Quality Council, the establishment of scorecard processes, and partnered with the CFO on a global continuous improvement process. In 2014, Lee was asked to lead the Human Resources function for WILD Flavors followed by the WFSI North America division of ADM which he held until August, 2016. During his time in HR, Lee was a business partner to the WFSI leaders and supported a commercial global commercial talent assessment, developed two ADM-wide sales training programs and supported the human resource integration and cost synergies efforts for WFSI.

Lee holds a B.S. from Idaho State University in Biological Sciences. Lee has over 20 years of experience in quality management gained in his previous roles at ConAgra, Ken’s Foods, Davisco Foods, Leprino Foods, and Nestle USA.

FSMA Update: Where Are We Now, and Where Do We Need to Be?
FOOD SAFETY & QUALITY

FSMA Update: Where Are We Now, and Where Do We Need to Be?

  • With six of the seven deadlines now passed on the final rules, where are companies still falling short?
  • How are regulators working with industry to ensure an orderly and effective rollout of new initiatives and standards?
  • Discussing early metrics for how FSMA is impacting public safety
  • Updating information on new policies, priorities, and guidelines
  • Reviewing the most frequently asked questions by quality and compliance professionals

Joann Givens
Human and Animal Food Program Director, Office of Regulatory Affairs & Co-chair – FSMA Operations Team Steering Committee at Food and Drug Administration

Ms. Joann M. Givens serves as Office of Regulatory Affairs’ Human and Animal Food Program Director; HAF-West. In this leadership position, Joann oversees the human and animal food program work plan, accomplishments, implementation strategies of FSMA, program alignment advancement and collaborates with the Center of Food Safety and Applied Nutrition (CFSAN) and Center of Veterinary Medicine (CVM), ORA components and external stakeholders. Prior to serving in this position, Joann served as the Acting Regional Director of the Central Region for several years, Deputy Regional Director in the Central Region and District Director in Detroit District. Joann is a graduate of Berkeley College, Little Falls, NJ and also majored in biology at Kean University, Union, NJ. She is the recipient of numerous awards and a member of numerous professional organizations.

 

FOOD SAFETY & QUALITY

Panel: Applying Change Management Principles to Overcome Institutional Inertia and Successfully Launch New Initiatives

  • Discussing when corporate culture resists change and understanding what motivates that conservatism
  • Offering ways to secure management and workforce buy-in to new projects, processes, and policies
  • Demonstrating examples of soft skills and leadership tools that support your team during transition periods
  • How does the role of a leader change as a new project or program matures?

Al Baroudi, Vice President Food Safety & Quality Assurance, The Cheesecake Factory

Dr. Ata (Al) Baroudi joined The Cheesecake Factory in 2008 with broad experience in the food industry. He is an agricultural engineer with a MS degree in Food Science and Technology / Microbiology from UC-Davis. He received his Ph.D. in Food Processing and Technology / Regulatory Affairs from Ohio State University. He served as the head of QA and Food Safety (Snacks and Dairy) for Borden Foods Company before becoming Vice President, Corporate QA/Food Safety and Regulatory/ Environmental Affairs for Vons/Safeway Supermarkets. Dr. Baroudi then served as Vice President of QA and Technical Services, Harry & David Corporation, before becoming the Chief Scientific, Health and Regulatory Affairs Officer at Yum! Brands. He later founded and served as President of the Food Safety Institute, International (FSI).

Marie Tanner, Chief Food Safety and QHSE Officer – Global, Kerry Ingredients

Marie joined Kerry in 2010, and currently leads the Global Food Safety & QHSE function, a role she was appointed to in 2013. During her career at Kerry, Marie has held executive compliance roles and served as the Vice President for QHSE for the Americas region. Prior to joining Kerry, Marie held various quality leadership roles for PepsiCo and Godiva (Ulker). Marie holds an M.S. in Food Science from Rutgers University and is currently on the board of SSAFE, a non-profit organisation that promotes the continuous improvement and global acceptance of internationally recognized food protection systems and standards. In the past, she served on the board of directors for the International Society of Beverage Technologists (ISBT).

 

Don Jones, VP Quality & Food Safety, Atkins Nutritionals

Don Jones is responsible for Quality, Food Safety and Regulatory compliance for Atkins Nutritionals, Inc. based in Denver, Colorado. Responsibilities include oversight of quality and food safety systems at co-manufacturers, regulatory/labeling, consumer affairs and the company call center. Joining Atkins in 2012, he previously worked with ConAgra Foods for 25 years. He has held Food Safety, Quality and R&D positions supporting both retail and food service businesses at plant and corporate levels domestically and internationally with experiences across food categories that include: raw and ready-to-eat (RTE) meat and poultry slaughter/processing, RTE seafood, dairy, snack foods, jarred sauces/preserves, frozen, canned and dehydrated foods, aseptic and near aseptic products, edible oils/margarine, flour milling, and animal feed production facilities.

Sean Leighton, VP Food Safety & Quality, Cargill

Sean Leighton is currently Vice President of Food Safety & Quality for Cargill based in Wayzata, Minnesota. Prior to joining Cargill, Sean worked for over 13 years at The Coca-Cola Company in various roles across Quality, Food Safety and Environmental Sustainability, working in the US, Canada and Europe. Sean has a BS in Bacteriology from the University of Wisconsin-Madison, an MS in Food Science from the University of Minnesota and an MBA from Emory University. Sean sits on the advisory board of many organizations including IAFP’s Journal of Food Protection, The Center for Food Safety (UGA), GMA’s Science & Education Foundation and the Food Fraud Think Tank (MSU). In his spare time, Sean enjoys running, lifting weights, and spending time with his wife and two children.

Gary Swanson, SVP Global Quality, Herbalife

Gary Swanson is responsible for the corporate and regional Quality Assurance teams, as well as the Quality Control operations at Herbalife Innovation and Manufacturing facilities in Lake Forest, CA; Winston-Salem, NC; and Suzhou, China. Gary also has responsibility for the Quality Center of Excellence in the United States and Changsha, China. With over 30 years’ experience in nutritional and pharmaceutical quality and operations roles, Gary has been with Herbalife since 2009. Gary began his career as a chemist for a Canadian manufacturer of nutritional and pharmaceutical soft gels and eventually oversaw worldwide operations for Banner Pharmacaps. Gary has focused a substantial part of his career on designing new facilities and helping various companies to improve product and process quality.

Risk Assessment and Management
FOOD SAFETY & QUALITY

Risk Assessment and Management

  • Discussing the role of upper management in Risk Management
  • Best practices in identifying and managing risk factors in an operation or process
  • Applying risk assessment and management to minimize or eliminate potential loss
  • Implementing a risk-based strategy and making risk management part of the culture

Leonard Heflich, VP Food Safety, Quality and Crisis Management (Retired) at Grupo Bimbo

Len recently retired after 42 years in the food industry from Grupo Bimbo in Mexico City, where he was VP of Food Safety, Quality and Crisis Management with responsibility for 150 bakeries in 23 countries. He recently authored a chapter on Risk Management in the 7th Edition of the Juran Quality Handbook. He has been Chair of the Food Technical and Regulatory Affairs Committee of the American Bakers Association since 2001 and is President of the Board at the Center for Food Integrity. Len has a BS in Chemistry from Fairleigh Dickinson University and an MSc. in Management Science from Stevens Institute of Technology.

FOOD SAFETY & QUALITY

Botanical Program: Ensuring Quality of Botanical Ingredients in Our Food Products

Gary Swanson, SVP Global Quality, Herbalife

Gary Swanson is responsible for the corporate and regional Quality Assurance teams, as well as the Quality Control operations at Herbalife Innovation and Manufacturing facilities in Lake Forest, CA; Winston-Salem, NC; and Suzhou, China. Gary also has responsibility for the Quality Center of Excellence in the United States and Changsha, China. With over 30 years’ experience in nutritional and pharmaceutical quality and operations roles, Gary has been with Herbalife since 2009. Since that time, Gary has assembled a world-class Quality team that has completely transformed the Quality Assurance and Quality Control functions worldwide. Under Gary’s leadership, Herbalife has established a gold standard for the industry in Product Quality for foods, dietary supplements, botanicals and acidified foods by acquiring and developing the appropriate testing capabilities. Herbalife has made a significant investment in this key area and the Quality team has been instrumental in using Herbalife’s efforts to create the very best nutrition products. Gary began his career as a chemist for a Canadian manufacturer of nutritional and pharmaceutical soft gels and eventually oversaw worldwide operations for Banner Pharmacaps. Gary has focused a substantial part of his career on designing new facilities and helping various companies to improve product and process quality.