Jeff Williams, Vice President and General Manager-HPP, Avure and Chairman of the Cold Pressure Council
As Vice President and General Manager-HPP, of Avure Technologies – a world leader in the manufacture and support of High Pressure Processing (HPP) machinery as well as HPP Food Science and Technology – Jeff Williams is responsible for running all facets of the business. He has a proven executive management track record and over 25 years of experience driving sales growth in the machinery manufacturing industry, supplying food, beverage, pharmaceutical and other consumer products companies. Prior to joining Avure, Jeff was VP of Sales & Marketing for R.A Jones Inc., responsible for all global activities. Williams had a long and successful 24-year career at Jones, where he also served as Director of Business development and Business Unit Director for the Beverage and Flexible Packaging group.
Jeff earned his B.S. in Electrical Engineering from the University of Cincinnati. He is currently the inaugural Chairman of the Cold Pressure Council, and additionally, serves on the Dean’s Executive Council at Purdue Northwest University.
Barb Stuckey, President & Chief Innovation Officer at Mattson
Barb is currently President and Chief Innovation Officer at Mattson, the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Barb is known as a food trend, innovation, consumer insights, and product development expert.
After college, Barb learned the foodservice business from the vantage point of Kraft (then General Foods) Foodservice, Brinker International (the company that operates Chili’s, Macaroni Grill, and Corner Bakery), and Whole Foods. She later earned a graduate degree from Cornell University’s Hotel School.
Throughout her career, Barb has written articles for journals such as The Morning Cup, an industry newsletter distributed to 6000+ food industry executives, and Culinary Currents, the newsletter of the Research Chefs Association.
She’s also written opinion pieces for the San Francisco Chronicle and a Q&A column for Chow Magazine (now Chow.com).
Shawn Stevens, Food Industry Lawyer and Attorney, Food Industry Counsel LLC
Shawn Stevens is a global food safety lawyer and founding member of Food Industry Counsel LLC, the only law firm in the world that represents the food industry exclusively.
Mr. Stevens works throughout the country and abroad with food industry clients (including the world’s largest growers, food processors, national restaurant chains, and food distributors and grocery chains) helping them protect their brand by reducing food safety risk, complying with FDA and USDA food safety regulations, managing recalls, and defending high-profile foodborne illness claims.
Mr. Stevens also speaks regularly to national and international audiences on a wide variety of emerging scientific, regulatory and legal food safety trends, authors columns for Meatingplace, The National Provisioner and Food Quality and Safety Magazine, and is quoted regularly by national media publications such as TIME Magazine, the New York Post, and Corporate Counsel Magazine. Additional information about Mr. Stevens’ legal and consulting practice can be found at www.foodindustrycounsel.com.
View his presentation from the 2016 summit here:
Joyce Longfield, CEO, JL Nutrition and Food
Joyce’s career with HPP began in 2011 with writing petitions to Health Canada for the approval of HPP treated foods in the Canadian market place. Five years later, the efforts and work to have four petitions successfully approved has led to Health Canada considering to remove HPP as a ‘novel’ technology such that filing a petition would no longer be required.
In addition to her work within Canada, over the past five years, Joyce has worked with customers in the US that manufacture USDA and/or FDA products providing the necessary guidance to help them to meet their regulatory food safety requirements. The majority of this focus has been with companies that manufacture juice and use HPP as a means of shelf life extension and pathogen reduction.
Working with juice companies that use HPP has allowed Joyce to combine both her academic background of a Master’s of Science in Molecular Biology, with her passion for nutrition. Joyce also plays a key role in the newly formed Cold Pressure Logo (CPL) program. The intention of the CPL is to provide the same guidance across the board to all HPP users with what are their regulatory requirements and that in order to gain the logo they meet these requirements.
View her presentations from the 2016 summit here:
Dr. Les Paull, Founder and CEO at Global Sustainable Solutions
Dr. Les Paull is a skilled business executive with a balanced background in science, finance, and academia. Les has many business accomplishments yet lists his current involvement with Global Sustainable Solutions as founder and CEO as the most rewarding opportunity of his business career. GSS is focused on saving consumer lives and corporations millions of dollars by providing strategies to reduce the losses from agri-food contamination. Prior to Global Sustainable Solutions Les was the founder of LaserCharge a global remanufacturer/recycler of laser printer and ink jet cartridges. By training entrepreneurs worldwide on how to remanufacture printer cartridges using his patented sealing system, his company can take credit for recycling more than 200 million cartridges in the U.S. alone. Les has a proven record of accomplishment in domestic and international mergers and acquisitions (M&A), operations, valuations, authorship, and serial entrepreneurship.
Dr. Errol Raghubeer, Senior VP of HPP Science and Technology, Avure
Errol Raghubeer has been involved in novel food processing technologies for over 25 years and joined AVURE in 1999. His effort in HPP technology focuses on the safety and quality of foods. He began evaluating HPP technology as a member of the food industry in collaborative projects with the US Army and academic institutions. Errol directs AVURE’s Food Innovation Center and spends much of his time working with AVURE global customers in providing solutions to formulation/packaging/HACCP requirements and regulatory issues and the development of new products for HPP application. Errol is a graduate of the University of Washington in Seattle with B.Sc. in Fishery Sciences and Food Technology, M.Sc. in Food Science, and Ph.D. in Microbiology.
View his 2016 summit presentation here:
Manny Picciola, Managing Director and Head of Food & Beverage Practice, L.E.K. Consulting
Manny Picciola is a Managing Director in L.E.K. Consulting’s Chicago office, and is the Head of the Food and Beverage practice.
During his 15+ year consulting career, Mr. Picciola has managed and executed client engagements spanning Corporate Growth Strategy, Business Design, Mergers & Acquisitions support, Integration, and Operations Improvement
In his leadership capacity at L.E.K., Manny has consulted to dozens of food and consumer products companies, helping to create hundreds of millions in shareholder value.
Mr. Picciola holds an MBA in Strategy and Marketing from the Massachusetts Institute of Technology Sloan School of Management, where he was awarded the Siebel Scholarship. He graduated with a Bachelor of Science in Industrial Engineering from the University of Illinois. . Manny is an instructor at MergerWeek at the Kellogg Graduate School’s executive education center, the premier executive program focused on acquisition best practices.
To inquire about his 2016 summit presentation, please contact firstname.lastname@example.org
Rick Buttner, Director of Quality and Supply Chain Risk, IPC
Rick Buttner has been with the SUBWAY® system for 18 years. He spent 6 years at Subway Headquarters in the R&D Department and the past 12 years in his current role as Director of Quality and Supply Chain Risk at IPC.
His duties include managing the QUALITYnet system for North America, leading the IPC Incident Management Team, and leads the Commercialization Team for Subway. As a Lean Six Sigma black belt, Rick works with plants to improve process capability by using their SPC data.
Rick has been very interested in the HPP technology after first learning about it in 2002. He has been instrumental in Subway’s adoption of HPP for a variety of products and continues to work with Subway R&D to explore more uses for the technology.
Rick has also been the strategic visionary leading GS1 standard adoption in the Subway system and serves on the GS1 US Foodservice Technical Advisory Committee.
Troy Hoover, Vice President Evolution Fresh Supply Chain at Starbucks/Evolution Fresh
Troy is an executive with approximately 30 years of experience leading supply chain operations in the food industry. Prior to joining Starbucks, Troy worked at Carnation milling manufacturing and transportation and found time to actively be involved in the community as a volunteer, including serving on the board of the Bell Family Shelter.
Troy’s Starbucks career began in 1995, as a distribution manager. He has held various roles of increasing responsibility at Starbucks from site director at York roasting, engineering director and his most recent assignment as director technical services. Troy’s experience includes not only manufacturing expertise, but technical global experience as well as continuous improvement strategizing.
Today, Troy serves as the Vice President of Evolution Fresh supply chain operations, located in the Southern California area where he oversees a 264,000 square foot facility.
Troy received his Bachelor of Science degree in Operational Management from York College of Pennsylvania, and is proud to have served on the collegiate counsel that raised $20 million to expand the college today, making it one of the few debt-free education schools in the country.
Mark Fleck, HPP Specialist/ Consultant
Mark Fleck has been involved with the HPP community for the over 16 years. He initially worked with the early adopters in a consultative selling role (Avure) introducing HPP’s benefits to food producers, retailers, club stores and researchers. He also worked closely with the first HPP outsourcer (APC) who demonstrated the business model of third-party HPPing. In late 2012, Mark joined Universal Pasteurization who had purchased five HPP vessels. He assisted the company in an application development/sales role as the company grew their HPP contracting business and expanded beyond their Lincoln operation. In late 2015, Mark moved back to Minnesota to be closer to family. He continues to consultant with a variety of companies interested in commercialization of the HPP technology.
View his 2016 summit presentation here: