Shawn Stevens, Food Industry Lawyer and Attorney, Food Industry Council 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. 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 Partner, L.E.K. Consulting
Manny Picciola is a Managing Director and Partner in L.E.K. Consulting’s Chicago office. He has more than 14 years of experience managing and directing client engagements that include corporate and business unit strategy, channel management, consumer segmentation, corporate turnaround, and merger and acquisition transaction support. Although he has worked across multiple industries, Manny is primarily focused on the MedTech, Consumer Products, and Media, Entertainment & Technology practices.
Prior to joining L.E.K., Manny was a Senior Vice President at Thomson NETg. He holds a Master of Business Administration from the MIT Sloan School of Management, where he was awarded a Siebel Scholarship. He also holds 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
Glenn Hewson, Partner and HPP Practice Manager, GotoMarket LLC
Glenn Hewson is a HPP industry thought-leader and frequent consultant to the food and beverage, and HPP tolling services industries. As an industry veteran, he has helped food and beverage companies worldwide size market opportunities and assist with the launch of their HPP products.
Glenn is a true advocate of High Pressure Processing and its benefits. He is frequently interviewed as an HPP subject matter expert, and has authored and co-authored several articles and papers on HPP food safety, shelf-life and innovation benefits.
Glenn began his HPP career as Vice President of Global Marketing for Avure Technologies, the leading provider of HPP equipment. There he guided the development of a new product line and global marketing strategy, resulting in quadrupled revenues for the company. He also worked closely with customers in the launch of numerous successful HPP products into the market, many of which have become category leaders.
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:
Mike Schall, Founder and Managing Director, Schall Consulting Group
Mike is the founder and Managing Director of Schall Consulting Group, Inc. (SCG) and has over thirty years of food industry leadership experience as a board member, CEO, and operating executive. He advises food manufacturers and brand owners as well as the nation’s leading natural foods, grocery and club channel retailers in areas such as brand marketing, manufacturing, product development, and channel marketing in perishable and nonperishable foods.
Previously, Mike was the Executive Vice President, Marketing and Sales at Fresh Food Concepts; President of Sales and Marketing at Townsend’s Inc., a privately held $500M vertically integrated poultry processor; Senior Vice President of Sales, Marketing and DSD of Wise Foods, Inc., a privately held $400 million regional snack food company; President and Chief Executive Officer of The B. Manischewitz Company, LLC; and President and Chief Executive Officer of Guiltless Gourmet, Inc.
In addition to his role as Advisory Board Member for Graham Partners’ portfolio company Universal, Mike has served on the boards of directors and advisory boards for a number of organizations and companies, including Passport Food Group and the Strategic Alliance Advisory Board for David Michael Flavors.
Mike earned his B.S. in Marketing from California State University at Los Angeles and his M.B.A. from The University of Southern California Marshall School of Business. Additionally, he is an Executive in Residence at Georgia State University’s Robinson College of Business and regularly mentors graduate students to help them transition to career opportunities.