February 8-10, 2015 , Institute

® Food Institute

February 8-10, 2015 l Chicago, Illinois Welcome! Congratulations on being selected for the AFA Food Institute! This event is AFA’s Mission : part of a growing number of AFA Leader Institutes, exposing and connecting Future of America college leaders to specific sectors of agriculture. identifies, encourages and supports outstanding college What to Expect: men and women preparing for • Increase your knowledge of food systems, processing, marketing and careers in the agriculture and related service careers food . • Gain an understanding of joint interests of food processors around global supply and food safety • Enhance awareness of food system integration Student Opportunities: • Discuss issues, trends and opportunities of the industry • See a representation of participating companies’ business practices as AFA provides a variety of well as the environment and culture opportunities for personal • Create relationships that may aid in internship and work experience and professional development • Leave more prepared for a career in the food industry throughout the year including the following:

At a Glance: AFA Leaders Conference www.agfuture.org/conference Sunday, Feb. 8 Monday, Feb. 9 Cont. AFA Food Institute Dinner Orientation AFA Leader Institutes Comedy Sportz Training Food Industry Overview www.agfuture.org/institutes Executive Panel Tuesday Feb. 10 AFA ONTAP World Café www.agfuture.org/ontap Tour Preparation Presenting like a Food Professional Food Deserts and Health Outcomes Monday, Feb. 9 Careers in the Food Industry Feedback and Wrap Up Industry Tours

See the full AFA Food Institute Schedule on the following pages.

2015 Food Institute Partner AFA thanks for providing program support toward the efforts of the 2015 AFA Food Institute. Food Institute

February 8-10, 2015 l Chicago, Illinois Sunday, February 8 Palmer House Hilton 17 East Monroe Street Chicago, IL 60603

3:30 p.m. Student Registration Adams Room Foyer

4:30 p.m. Orientation Adams Room

5:00 p.m. Food Industry Overview Adams Room Carl Hausmann, Bunge Europe and Bunge North America (retired)

5:20 p.m. Executive Panel Adams Room Moderator: Carl Hausmann, Bunge Europe and Bunge North America (retired) Panelists: Craig Bacon, Tyson Pete Richter, Global McDonald’s Business Unit, Cargill John Ruff, Institute of Food Technologists

6:30 p.m. Dinner Empire Room

8:00 p.m. World Café Adams Room

9:00 p.m. Tour Preparation & Training

9:30 p.m. Adjourn

Monday, February 9

6:00 a.m. Tour Groups Begin Departing. Meet in Adams Room Foyer. Industry tours will take place from 8:00 a.m. – 5:00 p.m. Note: Bring a photo ID. Wear closed-toe, flat shoes and slacks. No heels, skirts or jewelry please.

Group #1 Departs 6:30 a.m. Group #2 Departs 7:15 a.m. Group #3 Departs 7:00 a.m. McDonald’s/Cargill (Breakfast) FleishmanHillard (Breakfast) Kraft Foods (Breakfast) Rose Packing Company (Lunch) James Calvetti Meats, Inc. / Tyson Foods (Lunch) Tate & Lyle Innovative Food Cargill, Inc. /McDonald’s Creations (Lunch) Innovation Center Enjoy Life Foods Group #4 Departs 6:00 a.m. Group #5 Departs 6:45 a.m. Hormel Foods (Breakfast) Griffith Laboratories (Breakfast) Tate & Lyle (Lunch) (Lunch) Oberweis Dairy Dairy Management Inc.

AFA Food Institute Dinner and Reception with area professionals

5:00 p.m. Reception Empire Room

6:00 p.m. Dinner and Program Empire Room

7:30 p.m. Comedy Sportz Training Empire Room

9:30 p.m. Adjourn

Tuesday, February 10

Please check out of your room prior to the first session. You may store your luggage in the Monroe Room or put it in your car or university vehicle.

7:00 a.m. Breakfast Monroe Room

7:55 a.m. Welcome Adams Room

8:00 a.m. Presenting Like a Food Professional Adams Room Todd Diel, Institute for Food Safety and Health

9:00 a.m. Break

9:15 a.m. Food Deserts and Health Outcomes in Urban and Rural America Adams Room Mari Gallagher, Mari Gallagher Research & Consulting Group

10:15 a.m. Break

10:30 a.m. Careers in the Food Industry Adams Room Moderator: Deanne Dick, SensoryEffects Panelists: Chris Coleman, Quaker Sue Moody, Kellogg Company Lindsey Toth, PepsiCo Daren Coonrod, Cargill, Inc. Nancy Moriarity, PepsiCo Stephanie York, Archer Holly Haddad, Family Farmed Kasey Moss, Enjoy Life Foods Daniels Midland Company Melissa Kaczmarczyk, PepsiCo Xuong Nguyen, FCStone, LLC Erin Lenhardt, Kirchner Food Fellow David Schroeder, Kraft Foods 12:00 p.m. Lunch, Feedback & Wrap up Session Adams Room

1:15 p.m. Adjourn Food Institute February 8-10, 2015 l Chicago, Illinois

All student participants have been divided into four groups to tour designated food company locations. Tours will take place from 8:00 a.m.-5:00 p.m. Please stay with your group, as each tour is full and cannot accommodate extra participants. Organizations listed on your tour have been sent your name. Representatives from all listed organizations have been invited to join students at the industry dinner Monday night.

Group #1: Group #2: Tour destinations: Tour destinations: McDonald’s/Cargill, Inc. (Breakfast) FleishmanHillard (Breakfast) Rose Packing Company (Lunch) James Calvetti Meats, Inc./Innovative Food Creations (Lunch) Tate & Lyle Enjoy Life Foods

Staff: Mark Stewart Staff: Annie Storey

Students: Students: Annie Achen Purdue University Monica Caparosa The Pennsylvania State University Jaye Aster Broder The Pennsylvania State University Morgan Chavez Michigan State University Brandon Barnett University of Florida Sarah Choe University of California - Davis Alexandra Cahoon University of Kentucky Andrew Fraser Purdue University Emily Davidson Michigan State University Kate Griswold University of Wisconsin - Madison Maria DeNunzio Michigan State University Jade Kampsen South Dakota State University Jenna Huynh University of California - Davis Abby Marten University of Illinois Margery Magill University of California - Davis Kelly McClelland Michigan State University Naomi Mitts University of Illinois Jenna Sudeth University of Illinois Michelle Putman The Pennsylvania State University William Sun University of California - Davis Lucas Teixeira da Silva University of Wisconsin - River Falls Charles Tatum Auburn University Victoria Toney Michigan State University Miah Ulysse University of Minnesota - Twin Cities Kevin Yu University of Arizona

Thank you to our 2015 AFA Food Institute partner: Group #3: Group #4: Tour destinations: Tour destinations: Kraft Foods (Breakfast) Hormel Foods (Breakfast) Tyson Foods (Lunch) Tate & Lyle (Lunch) Cargill, Inc. /McDonald’s Innovation Center Oberweis Dairy

Staff: Russ Weathers Staff: Johnna Wallingford

Students: Students: Grace Arney Clemson University Breanne Brammer University of Missouri Emily Beneda Kansas State University Regan Frieling University of Illinois Lucia Biondo Michigan State University Andy Gusmano University of Illinois Rebecca Gann University of Missouri Jenica Hagler Washington State University Alan Green Michigan State University Anna Haller University of California - Davis Emma Likens University of Nebraska - Lincoln Kelsey Hutcherson University of California - Davis Hailey Loid Washington State University Kaitlin Kuehl University of Minnesota - Twin Cities Khadija Nafi California Polytechnic State University Nathan Lundquist Cornell University Marissa Najera New Mexico State University Lucas Martin University of Wisconsin - River Falls Tara Parmely South Dakota State University Brittany Martini Michigan State University Nicholas Tarleton University of Illinois Katherine Martz Illinois State University David Welsh Michigan State University Andrei Nistor University of Illinois

Group #5: Tour destinations: Griffith Laboratories (Breakfast) Ferrara Candy Company (Lunch) Dairy Management Inc.

Staff: Deanne Dick

Students: Chelsea Allen University of Florida Katherine Becker Illinois State University Quan Blunt Michigan State University Lauren Celmer Washington State University Erin Hand Michigan State University MarJanie Kinney University of Florida Erica Larson University of California - Davis Erica Lewis University of Nebraska - Lincoln Katie McKnee Michigan State University Chandler Mulvaney Auburn University Matthew Sick University of Florida Youwei Yang Kansas State University AFA Food Institute Executive Panel Food Institute

Moderator: Carl Hausmann Past CEO | Bunge Europe and Bunge North America (retired) Mr. Hausmann has more than 35 years Public service as well as the development of good public of experience in the agribusiness and policy has also been important to Mr. Hausmann. In this food industries and successfully led a regard he has served as the Vice Chair of the Consortium of publicly-held company in Europe, as well International Agricultural Research Centers (CGIAR), a global as businesses in North America, South partnership that unites organizations engaged in research America and Africa. Mr. Hausmann for a food secure future. He is also a long time board served as Managing Director of Global member of the International Food and Agricultural Trade Government and Corporate Affairs of Policy Council (IPC) and is a past president of Fediol, the (“Bunge”), a leading global agribusiness European association of oilseed crushers. Mr. Hausmann and food company, from 2010 until his retirement in 2012. received a bachelor’s degree from Boston College and an Prior to that, he was CEO of Bunge Europe and Bunge North MBA from the Institut Européen d’Administration des Affaires America. His agricultural career began at Continental Grain, (INSEAD) in France. serving in increasingly senior positions, and served in CEO roles at Central Soya, Cerestar USA and Cereol SA.

Craig Bacon Senior Vice President of R&D | Tyson Foods Craig has over 26 years of experience Craig is a member of IFT and AMSA. He has been American in Research and Development in the Meat Science Association President, Executive Board Food Industry. Member of Muscle Food Section of IFT, speaker at IFT 2000 and 2001, guest Panel at Menu’s 2000, Speaker at He received his BS from University 2003 New Product Conference, speaker at two AMI events of Missouri in 1984 and attended in 2011, and invited speaker at Reciprocation session for graduate school at University of Reciprocal Meat Conference 2001, 2007, 2009, 2011 Tennessee in Food Science and and 2013. Technology. He received his MS in 1987 and his PhD in 1990. His career began at Oscar Mayer in Madison, WI. Craig is also an adjunct professor at University of Tennessee He has currently been at Tyson Foods for 24 years where and at University of Arkansas. he is Senior Vice President of Research and Development.

Pete Richter President, Global McDonald’s Business Unit | Cargill Pete has worked for Cargill over the last Managing Director for Americas and APMEA. He was elected 27 years. He spent the first 15 years in the McDonald’s Supplier Advisory Council in 2007 and elected the Milling area where he started Chairman in 2009. He is also the supplier representative for in merchandising and then moved into the McDonald’s National Supplier Leadership Council. He is sales and marketing roles. He is currently on the board of directors for Specialty Inc., based the President of the Global McDonalds in Fargo, N.D. Pete and his wife Sara have three children, Business Unit. Previously, he was the Madeline 15, Bennett 14 and Eleanor 12. McDonald’s Business Unit Vice President, AFA Food Institute Executive Panel, cont. Food Institute

John Ruff Past President |Institute of Food Technologists® John Ruff is the Immediate Past President John recently served on the Institute of Medicine (IOM) of IFT (Institute of Food Technologists) committee on strategies to reduce sodium intake. He is a During his 36-year career with Kraft and past president of the International Life Sciences Institute, past the former General Foods, he headed chair of the Food Processors Association (NFPA) and a fellow R&D for International and North American of the Institute of Food Science and Technology in the United businesses where he successfully Kingdom. integrated the technical operations of numerous acquisitions, established global John received his M.A. in Biochemistry and a B.A. in Natural centers of expertise and led a worldwide advisory council Sciences from Cambridge University in the United Kingdom. consisting of external experts who helped guide Kraft’s health and wellness initiatives. Food Institute Presenters

Todd Diel Project Coordinator — Education and Safety | Institute for Food Safety and Health Todd Diel is the Project Coordinator for State University. Todd has worked in food quality assurance Education and Safety for the Institute for and as a Sales Manager. He most recently spent 12 years in Food Safety and Health (IFSH), as well as various roles at IFSH, from food safety research to regulatory an Adjunct Professor in the Department compliance. Most of his adult life has been spent training of Food Science and Nutrition, at Illinois people, including instructing Master’s students in the Institute of Technology. He obtained his Department of Food Science and Nutrition at Illinois Tech B.S. in Organizational Administration in how to present their research results to the food industry. from the University of Illinois, and his When he isn’t teaching, Todd enjoys strategy games, writing M.B.A. in Marketing and International Business from Michigan fiction and spending time with his wife and three sons.

Mari Gallagher President | Mari Gallagher Research & Consulting Group Mari Gallagher is President of Mari former Adjunct Associate Professor at Bouvé College of Health Gallagher Research & Consulting Group Sciences at Northeastern University in Boston. She has worked (www.marigallagher.com). She authored to improve quality of life, community health and economic Examining the Impact of Food Deserts on prosperity. Before launching her own firm, she was the first Public Health in Chicago, a breakthrough Emerging Markets Director for Washington-based Social study that popularized the term “Food Compact and is an expert on “below the radar” data. Mari Desert” nationally in 2006, and has received dozens of awards over the years from the Boy encouraged Congressman Bobby Rush Scouts of America, the American Heart Association, Concern to enter “Food Desert” language into the Farm Bill. In large Worldwide and many other institutions. Her work has informed part, because of Mari’s work, millions of dollars have been the Institute of Medicine, Congress and many policy, market invested in underserved areas across the country. Mari is also and health initiatives. the President of the National Center for Public Research and Careers in the Food Industry Round Table Food Institute

Moderator: Deanne Dick Market Development Manager, Powder Systems | SensoryEffects Deanne Dick is the Market Development Manager for the Deanne was an AFA Scholarship recipient in 2000; attended all Powder Systems business at SensoryEffects based out of St. three AFA Leaders Conference Tracks and served as a Student Louis, MO. Her expertise in business development, strategic Advisor her senior year in college. She is a 2004 graduate of market positioning, product management and implementing the University of Missouri, where she majored in Agribusiness high impact sales strategies has led to a successful 10 year Management. In 2013 she finished her Executive Masters in career in the food industry; first with Hormel foods, then DuPont International Business at Saint Louis University. Nutrition and Health and now with SensoryEffects.

Chris Coleman Senior Manager, Hot and Grains Research and Development | Quaker Chris joined Quaker Oats 14 years ago as an Oat Mill Process include Quaker Real Medleys, Quaker Warm & Crunchy Engineer in Cedar Rapids, . He has a B.S. in Milling Granola, Quaker Apples & Cranberries Instant Oatmeal, Science from Kansas State University and an MBA from the Quaker Instant Oatmeal Cups, Quick Steel Cut and Instant University of Iowa. Chris transferred to R&D in 2005 and has Oatmeal with 10g Protein. held a wide variety of leadership roles spanning Agricultural Sciences, Cost Management, SAP Integration for R&D and Chris and his wife, Katie, have two children: James, 7 and Claire, Product Development. He currently leads the Oatmeal 3. Chris loves to play with the kids and can often be found on the R&D team, which develops and launches exciting Oatmeal weekends doing home improvement projects. innovations for Quaker. Recent successful product launches

Daren Coonrod North American Technical Services Manager, Dressing, Sauces and Oils — McDonald’s Business Unit | Cargill, Inc. Daren Coonrod was appointed the Oils and Sauces Technical nutrition and stability of oils. Prior to joining Cargill, Daren was a Service Manager in 2010. In this role, Daren leads the technical Research Manager with Syngenta in Slater, Iowa. Daren received efforts for both the North American par fry and store frying oils both his undergraduate and graduate degrees from Colorado for Cargill on behalf of McDonald’s 14,000 stores. Prior to his State University and currently holds a number of patents with current role, he was a Research and Development manager in multiple pending. Daren enjoys spending his spare time with his Cargill’s Specialty Seeds and Oils business overseeing plant wife and three children in the Chicago, Illinois, area. breeding and genetic programs designed to improve both

Holly Haddad Associate Director | Family Farmed With more than 20 years professional experience, eleven conducted Community Development Corporation research of those in nonprofit management, Holly’s specialties in Washington, D.C., served on the board for Slow Food include: strategic planning, evaluation, grant and proposal Chicago and World Pulse and is currently the Associate writing, program design and management, contract Director for FamilyFarmed.org. Holly recently joined administration, stakeholder/human resource development the National Advisory Council of the Women, Food and and board of directors relations. Holly has contributed to Agriculture Network. She also has a background in research at the Program on Agricultural Technology Studies natural and specialty foods retail management, sales and at the University of Wisconsin, managed new program distribution, along with direct work experience on organic development at a Community Action Program in Washington, family farms and with family-owned wineries. Careers in the Food Industry Round Table Food Institute

Melissa M. Kaczmarczyk Associate Principal Scientist, R&D Nutritional Sciences | PepsiCo Melissa has a diverse and multifaceted academic and and represents nutrition on cross-functional project teams. professional background that includes a Bachelor of In previous roles at PepsiCo, she has supported the juice Science in Cell Molecular Biology, a Certificate in Business businesses (Tropicana, Dole, Naked and Izze). Melissa is a Administration, a Masters in Public Health-Epidemiology and member of Toastmasters International, a Steering Committee a Doctorate in Nutrition Sciences. During her academic career, Member of the Chicago Chapter of the Network of Executive she conducted and presented her research internationally and Women and regularly volunteers for programs that support published in several peer-reviewed journals. Professionally, young women pursuing STEM careers. In her free time, she has held positions in the fields of transgenic research, Melissa loves to cook and try new recipes, run along the lake inborn errors of metabolism, public health and the food front with her running team, and cuddle with her “kids”- her industry. In her current role supporting Global Snacking and chinchillas, Belle and Trixie, and kitty, Minoi. Global Grains at PepsiCo, she leads potato and corn research

Erin Lenhardt Kirchner Food Fellow Erin Lenhardt is a second year MBA student at the University of Erin is a 2014-2015 Kirchner Food Fellow. She works alongside Chicago Booth School of Business, where she serves as co-chair two other students to invest capital in for-profit start-ups for the Food, Environment, Agribusiness and Development (FEAD) addressing food security issues. She is the co-founder of Norm’s student group. She is also co-chair for the Entrepreneurship and Farms, a start-up dedicated to commercializing the American Venture Capital (EVC) club and is a Career Advisor for students elderberry, and has taken Norm’s Farms through a start-up who are interested in pursuing careers in these fields. Erin competition and summer accelerator program. Additionally Erin will graduate in June of 2015 with concentrations in Finance, interned with two food-focused investment firms: the Sustainable Entrepreneurship and Strategic Management. Local Food Investment Group, and Bluestein & Associates. Erin earned her Bachelor’s degree from Reed College in 2008.

Sue Moody Quality and Food Safety Manager | Kellogg Company Sue was raised in Northern New York on a dairy farm where She moved on to Campbell Soup where they sourced from she was involved with our family farm, 4-H, and FFA which several local and not so local vegetable farmers and suppliers solidified her desire to obtain an agricultural based career. to take the wholesomeness of the farm and preserving it in Her college experience led to a laboratory technician position cans and bottles to distribute all over the world. At Hickory with Borden’s. She later evolved into a Quality Manager Farms, she gained more exposure to the retail world and position for the facility, further evolving my exposure to the internet sales and distribution as we assembled high quality industry. She later transitioned to Kraft Foods, to a Cracker food gifts and frozen meats. Barrel Cheddar Cheese plant, and took on the role of an Environmental Compliance Manager, assuring compliance to She has worked with Kellogg Company for the last four years EPA regulations and leading the manufacturing facility through as a Quality and Food Safety Manager for the bakery, also several environmental initiatives. overseeing the Sanitation Department. Here we manufacture a wide variety of ice cream cones, pie crusts and animal cookies. Careers in the Food Industry Round Table Food Institute

Nancy Moriarity Director, Global R&D Strategy |PepsiCo Nancy has worked within PepsiCo’s R&D organization for 25 With Frito-Lay, she developed products for both domestic and years. She joined the Global R&D Strategy team in 2013 in a international markets using almost all snack food technologies. role enabling brand support and research platforms for Global Nancy worked on pretzels, baked and fried potato products, Nutrition Science, Food Safety, Scientific and Regulatory Affairs baked and fried tortilla chips, extruded snacks, dips and food and Quality Policy, and Crop Science teams. Nancy works to service applications. Her work encompassed all phases of ensure their work is aligned with and has appropriate resources product development from prototyping to product launch. During to deliver against organizational priorities. She also collaborates her last 4 years at Frito-Lay, Nancy focused on raw materials to ensure PepsiCo’s research programs are aligned with innovation, coordinating the work of suppliers and product corporate human sustainability goals and PepsiCo’s progress on developers to screen and optimize new ingredients for product sustainability commitments is effectively communicated. development. In this role, she pioneered significant advances in supplier collaboration practices. After 16 years at Frito-Lay, Nancy moved to Chicago in 2005 to join PepsiCo’s Nutrition Sciences organization. She has Before joining Frito-Lay, Nancy completed a post-doctoral had multiple roles, including developing and leading technical assignment at the Eastern Regional Research Center, USDA. She research programs on dietary fiber and protein, a key leadership worked in the Food Safety research group, investigating effects role on global undernutrition projects, leadership for children’s of ionizing radiation on lipids. She earned her B.S., Biology, from nutrition-related business opportunities and Global Nutrition the University of Illinois at Urbana Champaign. She also earned Science’s strategy development and coordination. her Ph.D., Nutritional Sciences, from the University of Illinois, specializing in lipid chemistry and biochemistry.

Kasey Moss Senior Marketing Manager |Enjoy Life Foods Kasey Moss is the Senior Marketing Manager for Enjoy Life small, boutique marketing firm with clients in the CPG industry, Foods, the leading brand in the growing Free-From food CPG including food, oral care, health care, and paper. She attended industry. She has helped lead the marketing team for the Bradley University and received her Bachelor of Science in past 4 years on all things marketing, assisting in growing the Communications with a concentration in Advertising, with a brand 40%+ year over year, for the past 3 years. Prior to her minor in Marketing. time at Enjoy Life, Kasey worked as a Project Manager for a

Xuong Nguyen President and CEO | FCStone Xuong Nguyen was appointed President and Chief Executive Operating Office of MFGlobal in the US and served in senior Officer of the FCStone, LLC on February 10, 2014. He was management positions in Operations, Accounting, Project previously the Chief Operating Officer of FCStone, LLC when Management, Audit at Bank of America, JP Morgan (formerly he joined the company in August 2009. Mr. Nguyen is also a Banc One and First Chicago), ABN Amro and the Chicago Senior Vice President and Global Head of Operations of the Mercantile Exchange in his 20 plus years of experience in the firm since 2012. Prior to joining the firm, Mr. Nguyen was Chief derivatives and capital markets. Careers in the Food Industry Round Table Food Institute

David Schroeder Associate Principal Scientist, Analytical Sciences | Kraft Foods From Cuming County Nebraska, David has a long Food Industry University, David earned Master of Science (dairy proteins) and interest. Through youth leadership organization participation, Doctorate of Philosophy (bioanalytical chemistry) degrees in he developed skills and identified unique agriculture sector the Food Science Department. For five years David developed opportunities. AFA scholarships helped David earn a Food analytical protocols as a U.S. Environmental Protection Agency Science & Technology Bachelor of Agricultural Sciences from Chemist. As part of an EPA team, David developed, executed the University of Nebraska–Lincoln (Agribusiness, Agricultural and published a Gulf of Mexico Deepwater Horizon Oilspill Economics and Chemistry Minors). Internships at Wimmer’s dispersant Liquid Chromatography-Mass Spectrometry analysis. Meats, Wells Dairy and Cornell University built interest and In 2013 David joined Kraft Foods Analytical Sciences Team Food Industry experience. U.S. Department of Homeland in Glenview, IL. He currently serves as an Associate Principal Security Scholar/Fellowships provided cutting edge research Scientist working on natural color and preservation projects. techniques and experimental design exposure. At Purdue

Lindsey Toth Senior Nutrition Scientist | PepsiCo Lindsey Toth, MS, RD is a registered dietitian on PepsiCo’s Lindsey holds degrees from Michigan State University, in Global R&D Nutrition Sciences Team, where she supports new Nutritional Sciences as well as in Dietetics, and degrees in innovation across PepsiCo’s Global Dairy & Protein Platform. Clinical Nutrition and Nutrition Communications from Tufts Her expertise is tapped for scientific capability building, health University’s Friedman School of Nutrition Science and Policy professional and consumer communications and health claims – the only graduate school of nutrition in North America. guidance. Lindsey collaborates with internal R&D teams and She completed her clinical training in nutrition at the highly business units worldwide to bring to life new products across the competitive internship program through Tufts Medical Center in PepsiCo portfolio. Boston, Massachusetts.

Stephanie York Manager, Staffing | Archer Daniels Midland Company Stephanie York is the manager of Staffing for North America depth and breadth of experience within College Relations and at Archer Daniels Midland Company. In this role, she works Professional Staffing, and her most recent role as HR business closely with leaders and staffing professionals to ensure that partner. Stephanie received a Bachelor of Science degree in ADM attracts the world-class talent needed to support and Business Management and Organizational Leadership from grow its business. Stephanie has been a valuable member of Millikin University in Decatur, IL. and contributor to HR at ADM since 2004 and has gained a Food Institute Group 1 Tour Locations

McDonald’s / Cargill Oak Brook, Illinois | www.mcdonalds.com, www.cargill.com McDonald’s is the leading global foodservice retailer with more than 34,000 local restaurants serving nearly 69 million people in 118 countries each day. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers’ experience.

Cargill is a unique place to grow your career, your experience and your abilities. Every day, we grow our reputation as a leading international producer of food, agricultural, financial and industrial products and services. We take pride in our global reach, ability to contribute and strong work ethics and values. Founded in 1865, Cargill is a privately held company and employs 142,000 people in 66 countries. Through innovation, creativity and teamwork, we are transforming entire markets and people’s lives worldwide, and we can have the same impact on your career.

Rose Packing Chicago, Illinois | www.rosepacking.com For 90 years, Rose Packing has been producing the highest quality products and providing them to both domestic and international markets. Our line has expanded to include the finest, value-added pork, turkey, chicken and beef products in the marketplace.

First known for our Canadian Bacon, we’ve put the same attention to quality and flavor in all of our products. With delicious choices and a wide array for any appetite, our Hams, Turkey, Breakfast Sausages, Ethnic Sausages, Chicken and Beef Burgers, Pizza Toppings or Baby Back Ribs will satisfy everyone at the table.

Tate & Lyle Hoffman Estates, Illinois | www.tateandlyle.com Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by the Innovation and Commercial Development group. The Group’s strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our food systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed. Food Institute Group 2 Tour Locations

FleishmanHillard Chicago, Illinois | www.fleishmanhillard.com At the core of FleishmanHillard’s philosophy is the power of true. True speaks to who we are and how we work every day. The values and principles articulated in our philosophy include respect and teamwork, ethical behavior and transparent business practices, and relationship-driven client service that achieves meaningful results. Our values unite FleishmanHillard into a talented and committed team working across continents and cultures on behalf of our clients.

James Calvetti Meats, Inc. / Innovative Food Creations Chicago, Illinois | www.calvettimeats.com, innovativefoodcreations.com James Calvetti Meats Inc. was established 41 years ago in 1974. JCM is a business specializing in hand portion cutting, processing and sales of fine ready to cook meats and poultry into transportation and broad line food service.

Innovative Food Creations is a JCM dba (doing business as) marketing company established in 2013. IFC specializes in the R&D, marketing and sales of “new”, innovative, non-traditional ready to cook food products. IFC markets include the retail, family dining, high end frozen meals, gambling D2C co-packing and transportation food service. The products include Beef Wellingtons, stuffed chicken breasts wrapped in prosciutto, bacon wrapped sirloins, and seafood paella packaged in Mylar cooking film www.mylarcook.com/video Addition Calvetti (on behalf of IFC) has very recently entered a partnership with a food processing company in Ohio named Sugar Creek. They are in the process of building a $ 200,000 sous vide cooking plant.

Enjoy Life Foods Schiller Park, Illinois | enjoylifefoods.com Enjoy Life Foods is the leading brand in the growing Free-From category. All products are certified gluten-free and Free-From the top 8 food allergens (NO: , dairy, peanuts, tree nuts, egg, soy, fish and shellfish) making them safe for over 100 million individuals who live with food intolerances. In addition, all products are verified non-GMO using no artificial ingredients. Enjoy Life was founded by Scott Mandell 12 years ago with the mission to create great-tasting, allergy-friendly snacks. Today the product line has grown to over 40 unique foods including cookies, granola, cereal, snack bars, seed and fruit mixes, bars, baking chocolate and healthy lentil-based chips, all of which are sold in most retailers throughout the U.S. and Canada, as well as specialty online retailers. Enjoy Life’s mission and brand promise is to deliver safe, better-for-you products free-from the top 8 food allergens, but not free-from taste so everyone can Eat Freely! Food Institute Group 3 Tour Locations

Kraft Foods Northfield, Illinois | www.kraftfoodgroups.com The Kraft Foods Group is one of the largest food and beverage companies in North America with annual revenues of more than $18 billion. With the spirit of a startup and the soul of a powerhouse, we are on a mission to be the best food and beverage company in North America. We have a deep portfolio of beloved food & beverage brands in the beverage, cheese, refrigerated meals and grocery categories. Our products can be found in the pantries and refrigerators of virtually every household in the United States and Canada.

Tyson Foods Chicago, Illinois | www.tysonfoods.com Tyson Foods, Inc. (NYSE: TSN), with headquarters in Springdale, Arkansas, is one of the world’s largest producers of chicken, beef, pork and prepared foods that include leading brands such as Tyson®, Jimmy Dean®, Hillshire Farm®, Sara Lee® frozen bakery, Ball Park®, Wright®, Aidells® and State Fair®. The company was founded in 1935 by John W. Tyson, whose family has continued to lead the business with his son, Don Tyson, guiding the company for many years and grandson, John H. Tyson, serving as the current chairman of the board of directors. Tyson Foods provides a wide variety of protein-based and prepared foods products and is the recognized market leader in the retail and foodservice markets it serves, supplying customers throughout the United States and approximately 130 countries. It has approximately 124,000 Team Members employed at more than 400 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson Foods strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment entrusted to it.

McDonald’s / Cargill Oak Brook, Illinois | www.mcdonalds.com, www.cargill.com McDonald’s is the leading global foodservice retailer with more than 34,000 local restaurants serving nearly 69 million people in 118 countries each day. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers’ experience.

Cargill is a unique place to grow your career, your experience and your abilities. Every day, we grow our reputation as a leading international producer of food, agricultural, financial and industrial products and services. We take pride in our global reach, ability to contribute and strong work ethics and values. Founded in 1865, Cargill is a privately held company and employs 142,000 people in 66 countries. Through innovation, creativity and teamwork, we are transforming entire markets and people’s lives worldwide, and we can have the same impact on your career. Food Institute Group 4 Tour Locations

Hormel Foods Rochelle, Illinois | www.hormel.com Building upon our heritage of innovation and quality, together we will elevate the everyday experience by making Hormel Foods the favorite part of any eating occasion.At Hormel Foods, we are committed to providing consumers with high-quality, high-value branded products that are flavorful, nutritious and convenient. Guided by Our Way—our internal principles platform—we strive to set industry standards for product quality, work environment and community engagement.

Tate & Lyle Hoffman Estates, Illinois | www.tateandlyle.com Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by the Innovation and Commercial Development group. The Group’s strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our food systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Oberweis Dairy North Aurora, Illinois | www.oberweis.com In 1915, Peter J. Oberweis found that he had too much milk so he began selling it to neighbors. In essence, the family dairy business that now spans almost 100 years had begun.

We’re still delivering bright and early. We’re still using glass bottles, because we don’t think milk should taste like plastic...just milk, pure and simple. We don’t believe in adding anything unnecessary to our milk either. That’s why none of our farmers use the rBGH hormone on their cows. We’re still family owned and operated too. What’s more, we stick to what got us here...Peter Oberweis’ lifelong commitment to quality and service. Over the years we’ve gone from the nostalgic horse and milk cart to the Model T to the milk trucks of the 50’s and on to more modern home delivery trucks you see us use today.

We’ve built a bigger, better facility, expanded our product line and opened retail stores where folks can come in for our award- winning milk in glass bottles and our super-premium ice cream. Whether we deliver right to your door, or you visit one of our dairy stores, you can be confident that our quality and service will always be “Simply the Best”. That’s the way Peter Oberweis wanted it, and we’re chips off the old block. Food Institute Group 5 Tour Locations

Griffith Laboratories Alsip, Illinois | www.griffithlaboratories.com As a privately held company, Griffith Laboratories™ has always taken a long-term view and focused on doing what’s right for customers, employees and the food industry. Since 1919, we’ve built a reputation for premier quality and dependability with our customer partners. We are proud of our history of pioneering food science to the industry, and energetically pursue that same vision today. Using innovation as a foundation for differentiation and with a global curiosity for new opportunities, our company has always been inspired to drive change and provide limitless possibilities. At Griffith Laboratories™, we partner with food companies to take their brands and products beyond the expected: to new destinations in flavor, healthfulness, performance and cost efficiency. Leverage our food science expertise, creative innovators and differentiating ingredient systems to create customized food products that delight consumers across the globe.

Ferrara Candy Company Forest Park, Illinois | www.ferrarausa.com Although Ferrara Candy Company now consists of countless beloved brands, it all started with candy- coated almonds called Confetti. The year was 1900, and Salvatore Ferrara had just come to America from Nola, Italy. Selling candy was to be his trade in his new home of Chicago. Now, the company’s delicious list of brands is longer than ever. Ferrara Pan classics include ATOMIC FIREBALLS®, BLACK FOREST® Gummies, BOSTON BAKED BEANS, JAWBUSTERS®, ® and RED HOTS®. Ferrara Candy Company is also now the proud producers of BOBS® Sweet Stripes, BRACH’S®, ®, FRUIT STRIPE® Gum, ®, NOW AND LATER® , RAIN-BLO®, SATHERS®, ® and TROLLI® Gummies.

Dairy Management Inc. Rosemont, Illinois | www.dairy.org Dairy Management Inc.™ (DMI) is funded by America’s nearly 49,000 dairy farmers, as well as dairy importers. Created to help increase sales and demand for dairy products, DMI and its related organizations work to increase demand for dairy through research, education and innovation, and to maintain confidence in dairy foods, farms and businesses. DMI manages National Dairy Council and the American Dairy Association, and founded the U.S. Dairy Export Council and the Innovation Center for U.S. Dairy. DMI works with state and regional promotion organizations to implement these programs across the country. Food Institute Partners

Join us in thanking following partners for providing support toward the AFA Food Institute.

Program Partner

Tour Stop Meal Partners Addresses for all tour stop hosts are on the following page.