Tuesday, September 28

7:00 a.m.-8:00 a.m. – Registration/Check-In
Room N258

7:00 a.m.-8:15 a.m. – Networking Breakfast
Room N258-N260

8:30 a.m.-9:15 a.m. – HPP – Application Trends in Europe from the Perspective of a Toll Processor
Room N258-N260
Jasper van Altena, Managing Director, Pascal Processing BV
Hear Jasper van Altena, the Managing Director of Pascal Processing BV, share his experience of ten years in High Pressure Processing tolling based in Europe. Learn what it take to implement a new technology in the food business during this presentation.

9:15 a.m.-10:00 a.m. -2022 Consumer Trends and Drivers
Room N258-N260
Barb Stuckey, President and Chief Innovation Officer, Mattson
Each year Mattson identifies a number of macro trends. The goal is to think beyond “the next cauliflower.” We choose lifestyle trends that have the power to influence food and beverage purchases, behavior and beliefs. And of course, innovation, since that’s the business we’re in: translating trends to viable business opportunities. This dynamic presentation from in-demand speaker Barb Stuckey features a short list of Mattson 2022 picks.

10:00 a.m.-10:30 a.m. – Networking Break
Room N264

10:30 a.m.-11:15 a.m. – Breakout Sessions

Pet Food Thrives with HPP Success
Room N262
Nicole Lindsley, Owner/Operator, Steve’s Real Food
The fresh and raw pet food sector is the fastest-growing segment within the pet industry. This increased demand for living pet foods has created the need for innovative processes to mitigate bacteria and other food contaminants. Steve’s Real Food, the original category definer, has adopted High-Pressure Processing in order to meet the requirements of the FDA and the demand of the market. Without this process, new markets such as veterinary, and grocery could not be attained on the scale it offers.

Recent Advances in Assessing the Risk of Clostridium Botulinum in Coconut Water
Room N258-N260
Mario González Angulo, Ph. D., Applications and Food Processing Specialist, Hiperbaric
Since bacterial spores survive HPP, the Food and Drug Administration (FDA) requires additional controls to address the risk associated to Clostridium botulinum in low-acid beverages (pH >4.6) such as coconut water. Nonetheless, despite lack of scientific and epidemiology evidence, no other parameters are considered apart from beverage acidity to control the risk of growth and botulinum neurotoxin production. Hiperbaric’s risk assessment aims to establish whether C. botulinum should be considered the pathogen of concern in HPP coconut water.

11:15 a.m.-12:00 p.m. – Carpofoods, Opportunities and Challenges of HPP Products in Latin America
Room N258-N260
Mauricio Díaz, Co-Founder, Carpofoods
Located in Medellín, Colombia, carpofoods is introducing HPP technology in the North LATAM Region since 2018, serving as a toller for various industries like meat, fruits and beverages. Taking advantage of the vast amount of natural resources available in the region, and finding balance between costs, logistics and packaging technology, Carpofoods is breaking barriers and boosting the natural products industry in the region.

12:00 p.m.-1:30 p.m. – Lunch
Room N258-N260

1:30 p.m.-2:30 p.m. – HPP Packaging Material Panel
Room N258-N260
Moderator: Tom Woodward, Chief Commercial Officer, Universal Pure
Panelists: Jeff Kellar, CEO and President, PET Plastics
Andy Brewer, Technical Director of the Americas, Petainer
Daniel Tein, Founder, Teinnovations
Join Tom Woodward and company as they discuss the latest trends and advancements in packaging material in High Pressure Processing. Panelists will offer their thoughts on what materials work best for HPP products as well as the challenges they’ve faced and recommendations they have.

2:30 p.m.-3:15 p.m. – Breakout Sessions

Challenges and Research Opportunities of HPP for Pet Food
Room N258-N260
Dr. Grace Danao, Research Associate Professor, Department of Food Science and Technology, University of Nebraska-Lincoln
HPP is gaining popularity among pet food manufacturers, who wish to make their products safer and of higher quality. Discover the benefits of HPP for pet foods, including premium raw-like quality, safety, and extended shelf-life, as well as the latest research on how to improve HPP efficacy with fresh meats.

IFSH Juice and Beverage Safety Task Force – Factors Impacting Validation of HPP Treated Juices
Room N262
Alvin Lee, Associate Professor, IFSH
The FDA Juice HACCP Rule (21 CFR Part 120) defines a 5-log reduction of the pertinent microorganism in juices to provide consumers an adequate level of protection from hazards related to fresh juices. High Pressure Processing (HPP) is an effective process when applied correctly along with proper validation, but in a vacuum of clear regulatory guidance there has been some confusion among juice processors and regulators on how validation of HPP treated juices should be conducted and on the approach to methodology for assessing its effectiveness such as interference of juice matrix on microbiological methods.

3:15 p.m.-3:45 p.m. – Networking Break
Room N264

3:45 p.m.-4:30 p.m. – Breakout Sessions

Disrupting the Baby Food Category
Room N258-N260
Shibani Baluja, Founder and CEO, lil’ Gourmets
Former Kraft Foods Executive, Shibani Baluja, experienced the same struggle that so many new parents do … finding convenient and nutritious food options for her young kids. From personal experience and medical research, she found that 1) vegetables should be introduced early and often to babies & toddlers and 2) flavor training should begin in infancy. Yet, the Baby Food Industry was largely unchanged since the first shelf-stable jarred baby was launched in the 1920’s and not delivering on either. The lack of innovation had led to stagnant sales, with more than half of parents no longer buying the baby food category. Seeing massive whitespace and feeling compelled to demand more for our kids, Baluja set out to create the first “Veggie-first” HPP baby food brand. Along the way, she found many supporters, but also those who didn’t believe that a clean label vegetable-heavy HPP product was possible. She’ll share her journey of getting lil’gourmets onto the shelves of Whole Foods Market, Target, and others retailers.

Tell the World: How to Leverage Social Media for Your HPP Business
Room N262
Teddy Heidt, CEO, The Gauge Collective
Social media platforms offer businesses the ability to expand reach, drive awareness and maximize sales and growth – but how does one know where to begin or even where to spend their time? This session will focus on how to strategically leverage social media to generate results as well as the best current practices for your HPP Business in the digital space.

4:30 p.m. – 6:00 p.m. – Networking Reception
Room N264
Hosted by Universal Pure. All CPC Annual Conference attendees are invited to attend this reception.

Wednesday, September 29

7:00 a.m.-8:15 a.m. – Breakfast
Room N258-N260

8:30 a.m.-9:15 a.m. – HPP In-Bulk: A Breakthrough Innovation for Large Production of Beverages
Room N258-N260
Tom Francois, President, Hermes Boissons
Approximately 30 miles north of Paris, there is a small city that bears the name Hermes. The town is home to juice and smoothie producer Hermes Boissons, a company that championed the world’s first commercial in-bulk high pressure processing (HPP) equipment installation, allowing it to produce HPP premium fresh-like juices in a very effective and highly automated way. Hiperbaric Bulk technology is a global innovation for large productions of HPP beverages, in which beverages are processed in-bulk (before bottling). Discover first-hand how Hermes Boissons became the first in the world to implement a fully automated beverage line for squeezing, packaging, and bottling in-bulk high pressure processed juice at commercial scale.

9:15 a.m.- 10:10 a.m. – The Changing Face of Sustainable Packaging
Room N258-N260
Tracee Auld, Chief Growth Officer & Chief Sustainability Officer, Graham Packaging Company, L.P.
Sustainability continues to grow in importance to consumers; and sustainable packaging is a focus for many.  Join Tracee Auld as she explores the key drivers in packaging, how the dialogue has evolved over time and what to expect next in the world of sustainable packaging.

10:10 a.m. – 10:30 a.m. – Networking Break
Room N264

10:30 a.m.-11:15 a.m. – Breakout Sessions

Plant Based Meat Alternatives and HPP
Room N262
Austin Lowder, Food Science Manager, Avure Technologies
Join Austin Lowder as his presentation covers the current state of plant based meat alternatives – their ingredients, production methods, product types, and their suitability for HPP.

Media’s Take on HPP (Panel)
Room N258-N260
Moderator: Joyce Fassl, Editor in Chief, ProFood World, PMMI
Panelists: Lisa McTigue Pierce, Executive Editor, Packaging Digest
Pan Demetrakakes, Senior Editor, Food Processing Magazine
A panel of Business writers that cover the HPP space will share their insights on the growth and continued acceptance of HPP.

11:15 a.m.-11:45 a.m. –  CPC State of the Association Update
Room N258-N260
Jeff Williams, CEO, Universal Pure and CPC Chairperson

11:45-12:00 p.m. – Wrap-Up Comments 

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