Eymard Freire is the Product Manager at Lallemand Baking NA, with 12 years of experience in the Brewing and Food industries. He is a World Brewing Academy graduate from Siebel Institute and certified Diploma Bier Sommelier from Doemens. He studied Brewing Microbiology and Microscopy at the University of Wisconsin, Sales at Northwestern’s Kellogg, and Business at Universidade de Fortaleza, Brazil. Eymard has also 5 years of experience instructing Sensory analysis, Taste Panel management, Quality Control as a faculty member at the Siebel Institute.

Presentation
Clean Label Solutions for Freezer-to-Oven Baked Goods
Wednesday, March 2, 2022
10:25 am – 11:00 am

As a Senior Food Safety Specialist, Nathan brings over 20 years of food manufacturing leadership in both manufacturing plants and corporate positions.  Currently in his role as the global bakery and snack lead for CFS he works to ensure internal alignment within their bakery focused specialists and externally with bakery suppliers to support their continuous improvement.

Immediately prior to joining Commercial Food Sanitation, Nathan had the corporate responsibility for the sanitation and allergen programs at Heinz North America. In that role he worked to lead corporate programs on sanitation challenges, alignment, and training, with a focus on unique and challenging cleaning and allergen validations including gluten free and supplier partnerships.

Over the course of his career, Nathan has had the benefit of working across a wide range of products and technologies at Heinz North America, Kraft Foods and Ralcorp.

Nathan is bilingual in English and Spanish and holds a Masters degree in Food Safety from Michigan State University, a MBA from California State University and a Bachelors degree in Economics/Finance from Missouri Southern State University.

Presentation
Successful Expansion with Hygienic Design and Cross Functional Teams
Wednesday, March 2, 2022
1:15 pm – 1:50 pm

Alan has been providing workshops and economic analysis seminars for thousands of business owners and executives in various countries for the last 30 years.  He is one of the country’s most sought-after economists.

As the chief economist for numerous US and international trade associations, it has been remarked that Alan’s “insight into our business, a track record of accurate forecasting, and unparalleled knowledge of global markets has earned him the respect and appreciation of key business leaders in our industry.”

Alan and ITR Economics™ have shared their insights through various media outlets, including: The Wall Street Journal, The New York Times, USA Today, Knight Ridder News Services, Business Week, the Associated Press, The Washington Times, CBS Radio, CNN Radio, Sirius talk radio, and numerous other outlets.

Presentation
Keynote Address
Wednesday, March 2, 2022
8:45 am – 9:45 am

Scott Houtz is President of Air Management Technologies a company that has provided energy, environmental, and thermal solutions to Food Processors throughout North America for 24-years. Air Management has been recognized for their contributions to the food industry and have received the B.E.S.T in Baking award 2010, 2013 and honorable mention in 2016. Scott has over 34 years of experience and is a Certified Energy Manager and Indoor Air Quality Professional as well as a member of American Society of Heating, Refrigeration, and Air Conditioning Engineers (ASHRAE), Association of Energy Engineers (AEE), American Society of Baking (ASB) and Baking Equipment Manufacturers Association (BEMA).

Presentation
Monitoring & Verification: Process Food Safety Final Product Quality Control
Wednesday, March 2, 2022
10:25 am – 11:00 am 

Tess Brensing is Sr. Product Manager, Functional Systems for Corbion, a global market leader in lactic acid and its derivatives, and a leading supplier of emulsifiers, functional enzyme blends, minerals, vitamins, and algae ingredients.

Building on more than 10 years of experience in functional ingredients analysis and technology development, Ms. Brensing leads cross-functional teams focused on delivering innovative functional ingredient solutions for the milling and baking industry.

Ms Brensing is a proud graduate of Kansas State University, with a master’s degree in Food Science and technology, a bachelor’s degree in Food Science and a minor in Cereal Chemistry.

Presentation
Decreasing the Dependence on Vital Wheat Gluten
Wednesday, March 2, 2022
1:15 pm – 1:50 pm

Josh Becker is the newly appointed Bakery/Confection Segment Manager for Harpak-ULMA Packaging LLC.  In this new role, Mr. Becker is responsible for replicating ULMA’s global footprint in the bakery and confection markets in North America.  Prior to making the transition to Harpak-ULMA, he worked for 24 years in various senior engineering and operations leadership roles at Frito Lay, Kraft Foods, Bimbo Bakeries and The Hershey Company.  In his last role at The Hershey Company, he was Senior Manager of the Packaging Systems Engineering group.  He has a passion for the packaging industry and was an active member of PMMI’s OpX Leadership Network over the past several years.

Presentation
Single Serving Packaging
Wednesday, March 2, 2022
1:15 pm – 1:50 pm

David ‘Guilley’ Guilfoyle has been with IFF for 4 years as the Senior Group Manager of Bakery and Fats & Oils. His career began in food by dipping Dilly Bars from his highchair at his mother’s family-owned Dairy Queen in central Kansas. Guilley’s experience includes innovation positions at Anheuser-Busch Cos., Pizza Hut, Inc., The JM Smucker Co., Koch Industries, McDonald’s Partner Brands, Burger King, Inc., Interstate Brands Corporation, Little Caesar’s, and DuPont Nutrition and Biosciences. During his career, he has developed many technologies and products which are still in the market today. Guilley earned a Bachelor of Science in Foods and Nutrition Sciences from Kansas State University with an emphasis in Sensory. He is also a graduate of the American Institute of Baking and has an Associates Degree in Culinary Arts from the Culinary Institute of America.

Presentation
Make the Most of Your Healthy Bakery Strategy
Wednesday, March 2, 2022
11:25 am – 12:00 pm

Nicole Rees
AB Mauri North America

Nicole Rees is currently product director for AB Mauri North America.

Rees leads the product strategy and innovation priorities for enzyme-based improver systems for bakery.

She joined AB Mauri in June 2003 as a bakery technologist, and in 2009, became the R&D Manager for enzyme systems in North America. Nicole took a two-year sabbatical to join Glanbia Nutritionals as a business development manager for bakery. In 2015, Nicole accepted a post in The Netherlands at AB Mauri’s global technology center as development director before returning to the company’s North America regional headquarters in St. Louis, Missouri three years later.    

Previously, Nicole Rees worked in the publishing industry as a food editor, test kitchen director and pastry chef. She has written for various cooking-related magazines such as Fine Cooking and has written several cookbooks including Baking Unplugged, Understanding Bakingand The Baker’s Manual.

She earned a Bachelor of Arts degree in literature from the University of Kansas. Rees is active in the Cereals & Grains Association (formerly the American Association of Cereal Chemists International) and is currently the chair of the organization’s milling and baking division.

Presentation
A Different Approach to Sugar Reduction in Bakery Products
Wednesday, March 2, 2022
10:25 am – 11:00 am