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Food Technology

Leveraging Technology: Implementing a Digital Transformation to Simplify Compliance Processes and Improve Quality
FOOD SAFETY & QUALITY, FOOD SAFETY & QUALITY, VIDEO

Leveraging Technology: Implementing a Digital Transformation to Simplify Compliance Processes and Improve Quality

October 4, 2023

— Valérie SieurinChief Quality OfficerUnilever Valerie Sieurin heads up Unilever’s Quality team and is a part of Unilever’s Business Operations Leadership Team. Valerie started her career in Research and Development (R&D) at Cadbury Schweppes Bottling Group. From to 2003 to 2012, Valerie covered various R&D roles in Danone Beverages and Danone Nutricia Early Life Nutrition when in 2012 she was appointed to Vice President of Quality and Food Safety at Danone. Valerie joined Unilever from Reckitt, she started as Global Health Quality Director and was promoted to Senior Vice President Global Head of Quality. In this role, she initiated the…

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Harnessing Big Data for Enhanced Food Safety and Quality in the Digital Age
FOOD SAFETY & QUALITY, FOOD SAFETY & QUALITY, VIDEO

Harnessing Big Data for Enhanced Food Safety and Quality in the Digital Age

October 4, 2023

Howard PopoolaVP – Corporate Food Technology and Regulatory ComplianceKroger In his role as the Vice President of Corporate Food Technology and Regulatory Compliance for The Kroger Company, Cincinnati, OH. Howard has the overall strategic responsibility and direction for food safety, quality assurance and product development for the entire Kroger company, this includes approximately 2500 retail stores, 42 Warehouses, and Kroger’s 32 own manufacturing facilities – Dairy, Bakery, Pet Food and Grocery plants. Prior to joining Kroger, he led product integrity and regulatory compliance functions as Vice President at Topco Associates – a private label procurement company in Elk Grove Village,…

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Panel: Understanding the Interconnected Ecosystem of Food Quality, Regulatory, and Safety
FOOD SAFETY & QUALITY, FOOD SAFETY & QUALITY, VIDEO

Panel: Understanding the Interconnected Ecosystem of Food Quality, Regulatory, and Safety

October 12, 2023

Julie RamseyDirector, FSQAImpossible Foods Julie Ramsey is the Director of FSQA at Impossible Foods. Impossible Foods was founded to transform the global food system and reduce the impact of climate change by making the world’s most delicious, nutritious, and sustainable meat, fish, and dairy — from plants. At Impossible Foods, Julie is responsible for food safety and quality at the manufacturing sites and throughout distribution. Her scope includes creating systems and procedures to ensure successful product launches and manufacturing, product specifications,food safety systems, continual improvement in product quality and performance, and monitoring the product throughout the supply chain. Julie previously…

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Advancements in Contamination Detection: Safeguarding Our Food Supply
FOOD SAFETY & QUALITY, FOOD SAFETY & QUALITY, VIDEO

Advancements in Contamination Detection: Safeguarding Our Food Supply

October 12, 2023

Sonny Brar, MBAGlobal VP, Food Safety, Occupational Health & Safety, Quality Assurance and Regulatory AffairsFiera Foods Sonny is the Global Vice President of Quality Assurance and Occupational Health & Safety for the second largest manufacturer of baked goods in North America-Fiera Foods. His role ensures overall compliance with quality assurance, food safety and workplace health, safety and law regulations. Sonny oversees regulatory compliance for North America, Japan, and Mexico. While also teaching Food Safety at the Centre for Disease Control at York University. Previously to this, he held similar leadership and executive roles for IKEA, Maple Leaf Foods, ToysRUs/BabiesRUs and…

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

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

July 5, 2018

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…

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