2017 AFA Food Institute Student Program

January 29-31, 2017 Chicago, Illinois

Welcome!

Congratulations on being selected for the AFA Food Institute! This event is part of a growing number of AFA Leader Institutes, exposing and connecting AFA’s Mission: college leaders to specific sectors of agriculture. Agriculture Future of America What to Expect: builds bridges for young • Increase your knowledge of food systems, processing, marketing and leaders to foster engagement related service careers and innovation in food and • Gain an understanding of joint interests of food processors in global agriculture. 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 Sunday, Jan. 29 Monday, Jan. 30 www.agfuture.org/conference Welcome Industry Tours Overview of the Food Industry Entertainment in Chicago AFA Leader Institutes Panel — Perceptions of Food Dinner in Chicago www.agfuture.org/institutes Networking Dinner AFA ONTAP Career Roundtable Tuesday, Jan. 31 www.agfuture.org/ontap Tour Preparation Interactive Breakout Sessions Feedback & Wrap Up

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

2017 Food Institute Partners AFA thanks Cargill, Inc. and DuPont for providing program support toward the 2017 AFA Food Institute.

2017 AFA Food Institute 3 Schedule

Sunday, January 29 Hyatt Lodge 2815 Jorie Blvd. | Oak Brook, IL 60523

3:00 p.m. Student Registration Hamburger University Foyer

3:30 p.m. Welcome Hamburger University Room 134/136

4:00 p.m. Overview of the Food Industry HU 134/136 Mitch Kanter, FoodMinds

4:30 p.m. Perceptions of Food Panel Moderator: Mitch Kanter, FoodMinds Craig Bacon, Tyson Foods Mike Carson, Little Lady Foods Leslie Fowler, Chicago Public Schools Pete Richter, Cargill, Inc.

5:35 p.m. Networking Dinner with Panelists & Career Roundtable Participants Hyatt — Grand Oaks Pavilion

6:45 p.m. Career Roundtable HU 134/136 Moderator: David Schroeder, Kraft Heinz Co. Tarrah DeClemente, Chicago Public Schools Clay Gruenstein, fairlife Kim Kirchherr, National Dairy Council Jacinta LeDonne, American Egg Board Grant Prentice, FoodMinds Milton Stokes, Monsanto Company Dena Strehlow, Archer Daniels Midland Company Katrina Walton, Cargill, Inc.

8:30 p.m. Tour Preparation HU 134/136

9:00 p.m. Adjourn

Monday, January 30 6:15 a.m. Tour Groups Begin Departing. Meet in the Hyatt Lodge Lobby. Industry tours will take place from 8 a.m. – 5 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 7:00 a.m. Hormel (Breakfast) Griffith Foods (Breakfast) Tate & Lyle (Lunch) Buddig (Lunch) Oberweis Dairy Gourmet Gorilla

4 2017 AFA Food Institute Group #3 Departs 7:00 a.m. Group #5 Departs 7:45 a.m. Rose Packing Company (Breakfast) James Calvetti Meats, Inc. (Breakfast) McDonald’s Hamburger University with Cargill, Inc. (Lunch) Ferrara Candy Company (Lunch) Archer Daniels Midland Company McDonald’s Innovation Center with Cargill, Inc.

Group #4 Departs 6:50 a.m. Tate & Lyle (Breakfast) Tyson Foods (Lunch) Current

5:00 p.m. Comedy Sportz Theater, show begins at 5:30 p.m. 929 W. Belmont Avenue, 2nd Floor | Chicago, IL 60657

7:05 p.m. Walk to Dinner

7:10 p.m. Dinner Home Run Inn, Pizzeria 3215 N. Sheffield Avenue, Chicago, IL 60657

8:30 p.m. Busses return to Hyatt Lodge

Tuesday, January 31 Please check out of your hotel room prior to the first session. You may store your luggage at the bell stand in the lobby or put it in your car or university vehicle.

7:00 a.m. Breakfast Hamburger University First Floor Foyer

8:00 a.m. Morning Announcements & Message from Hugues Labrecque, Cargill, Inc. HU 134/136

9:00 a.m. Breakouts | Rotation 1 Group A Group B Group C Sensory Evaluation | ADM Hunger Discussion | Feeding America A Supplier’s Perspective | OSI Group, LLC HU 278 HU 248 A|B HU 134/136 Michelle Hall, Archer Daniels Midland Co. Kitty Finn, Feeding America John Osmolak, OSI Group, LLC Janice Rueda, Archer Daniels Midland Co. Dena Strehlow, Archer Daniels Midland Co.

12:00 p.m. Lunch, Feedback & Wrap up Session First Floor Foyer HU 134/136

1:00 p.m. Adjourn

2017 AFA Food Institute 5 Tour Groups

All student participants have been divided into five 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.

Group #1: Group #2: Tour destinations: Tour destinations: Hormel (Breakfast) Griffith Foods (Breakfast) Tate & Lyle (Lunch) Buddig (Lunch) Oberweis Dairy Gourmet Gorilla

Staff: Mark Stewart Staff: Amy Crippen

Students: Students: Ana Artiaga University of Illinois Hannah Aimesbury Michigan State University Lauren Cassady University of Illinois Ashleigh Apel Michigan State University Emma Downing University of Missouri Rachel Hand Michigan State University Zachary Fox University of Tennessee - Knoxville Brennan Hyden Washington State University Cara Goch Michigan State University Heidi Jones Iowa State University Morgan Goche South Dakota State University Holly Kerrigan University of Arizona Briana Gray University of Illinois Brian Klopf Iowa State University Natalie Hanson Iowa State University Emma Lessman Iowa State University Alvin Loi California Polytechnic State University Dayle Morris California Polytechnic State University Rebecca Mickow Michigan State University Quintin Pittendrigh Michigan State University Jessica Raskin The Pennsylvania State University Colette Richter University of Wisconsin - Madison Halle Sparks Kansas State University Ran Tao University of Illinois Zane Tackett University of Georgia Daria Van De Grift Oregon State University Elizabeth Tiedemann Virginia Tech Maya Wahl Washington State University Tara Vorst The Ohio State University Hunter Zinke Oklahoma State University

2017 Food Institute Partners AFA thanks Cargill, Inc. and DuPont for providing program support toward the 2017 AFA Food Institute.

6 2017 AFA Food Institute Group #3: Group #4: Tour destinations: Tour destinations: Rose Packing Company (Breakfast) Tate & Lyle (Breakfast) McDonald’s Hamburger University with Cargill, Inc. (Lunch) Tyson Foods (Lunch) Archer Daniels Midland Company Current

Staff: Traci Via Staff: Ashley Collins

Students: Students: Tyreese Brewington Michigan State University Alexandra Abney Purdue University Grace Daniel North Carolina State University Eliana Bolt Washington State University Nadia Haile Michigan State University Brandon Brunt Purdue University Kaylan Hayman Michigan State University Julia Chamberlain Michigan State University Samuel Koeshall University of Tennessee - Knoxville Amanda Crow Iowa State University Rylie Lewis University of Arizona Jordan DeWitt University of Georgia Jaime Luke University of Missouri Alexis Garbo Michigan State University Maggi Maxstadt University of Illinois Emily Hale Michigan State University Xavier Morgan University of Illinois Abrielle Joseph University of Illinois Martin Oglesby Michigan State University Madeleine Kiepura Iowa State University Kaylin Spaeth University of Wisconsin - River Falls Adam Kurczewski University of Illinois Ria Thakur University of Illinois Mariah Martin University of Wisconsin - Madison Dianna Wilson Mississippi State Universtiy Jamie Morrissey Kansas State University Katrina Wright Virginia Tech Najma Muhammad Michigan State University Ashley Newton University of Illinois Savanna Stanley Missouri State University

Group #5: Tour destinations: James Calvetti Meats, Inc. (Breakfast) Ferrara Candy Company (Lunch) THE IMPORTANT STUFF: McDonald’s Innovation Center with Cargill, Inc. Wear your AFA nametag at all times. It’s a program requirement. Staff: Johnna Wallingford Use #AFAFood when you’re sharing cool facts Students: you learn on social media. Jenna Angell Virginia Tech It’s helpful for everyone following. Ayna Arora The Ohio State University Charlaine Barth Purdue University Follow us at @AgFutureAmerica. Brooke Childers Colorado State University Twitter & Instagram Marcos Diaz Michigan State University Samaria Grandberry University of Tennessee or at Adeline Guthrie Virginia Tech www.facebook.com/agriculturefutureofamerica Travis Hughes Northwest College & Judson University Josef Lindsey University of Wyoming Add this experience to your resume. Abby Marion University of Florida 2017 AFA Food Institute Delegate Daryna Melikhova Michigan State University Tarra Rotstein Kansas State University Natasha Sloniker Michigan State University

2017 AFA Food Institute 7 Perceptions of Food

Moderator: Mitch Kanter Chief Science Officer | FoodMinds Mitch Kanter is the chief science officer for of Clinical Nutrition Research and Scientific Communications FoodMinds, an award-winning food and (Quaker Oats); Director of Health and Nutrition Sciences nutrition communications and consulting (General Mills); and Discovery Director, Director of Venturing company. He joined FoodMinds in 2016. and Director of Health and Nutrition (Cargill).

Prior to this, he served as executive director Kanter has published numerous articles in scholarly journals, of the American Egg Board/Egg Nutrition written over 150 articles in health professional and lay-oriented Center. Dr. Kanter has more than 25 publications, and presented at lay and technical conferences years of experience working for multi-national food companies, all over the world on topics ranging from nutrition and including The Quaker Oats/Gatorade Company, General Mills disease prevention, antioxidant supplementation and health, and Cargill. He has served in a variety of roles, including nutrigenomics, the future of functional foods, and regulatory Director of the Gatorade Sports Science Institute, and Director issues that impact food company health claims.

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

Mike Carson Food Technologist II | Little Lady Foods Mike Carson is a scientist who enjoys largest retail, foodservice and CPG companies. Little Lady Foods commercializing innovative products optimizes market opportunities for its customers with leading- using a mix of culinary arts, science and edge custom frozen food manufacturing operations, on-site presentation skills. He has a technical industry-recognized Research & Development team, superior background in food science and human customer service and category management. Mike has 5 years nutrition with a focus on product of experience in technical food ingredient sales and 3 Years in development and improvement. He is R&D as a project leader. currently pursuing a master’s degree in Food Science at the University of Illinois where he earned his bachelor’s Mike is a passionate volunteer with the Institute of Food degree. Technologists, whose mission is to encourage and provide the means for discussing and disseminating technical information Mike is a Food Technologist II for Little Lady Foods, which is the relating to the production, processing, packaging, distribution, leading contract manufacturer of specialty frozen pizzas for the preparation, evaluation and utilization of food.

8 2017 AFA Food Institute Perceptions of Food

Leslie Fowler Senior Vice President of R&D | Chicago Public Schools As the Executive Director of Nutrition local produce, lower highly processed foods, remove ingredients Support Services, Leslie Fowler oversees of concern from foods and ensure students have healthy options the Chicago Public School Food Service they enjoy. team of 2,800 employees that provide 75 Million meals per year for 403,000 Leslie believes parents and the community have to be a part students at 685 Schools. Leslie has 16 of a successful program. As a result, she has built both parent years in food service experience in the and community advisory committees to support and help direct K-12 market with extensive experience in the strategic path of the Nutrition Department. Additionally, she Contract Management. She manages a budget of $220 Million. developed a School Food 101 course to support understanding and influence parents to make changes at home. Under her Previously, she was a food service director for several large leadership, a manual for farm to table was developed, allowing urban school districts, including Chicago Public Schools; students to grow produce in their local school garden and share Rochester City School District in New York; and Saint Louis the harvest during meal service. Public Schools in Saint Louis, Missouri. Leslie has an M.B.A., is a member of the School Nutrition Through her work in Chicago she built a program that went from Association, acts as board secretary for the Urban School Food an annual operating deficit of $16 million to a profit of $8 Alliance, and is a member of Delta Sigma Theta. She is married million — a $21 million turn around. Her focus has been not only to Raymond Fowler and has two adult daughters. on operational efficiencies but also the ability to increase fresh

Pete Richter President of Global Foodservice Group | Cargill, Inc. Pete Richter is President of Cargill’s Prior to joining Cargill Pete attended the University of St. Thomas Global Foodservice Group. In addition, where he graduated with honors. he is Cargill’s Enterprise Process Officer, responsible for sales and marketing His board experience includes Specialty Commodities processes across the Cargill system. His Incorporated from 2006 to 2013 and Walser Automotive current role oversees the commercial group from 2013 until present. He is currently Chairman aspects of the foodservice segment across of the McDonald’s Supplier Advisory Council and supplier all of the Cargill Business product lines. representative for the McDonald’s National Supplier Leadership Council. He also serves on the nonprofit board of the Madeline Pete began his Cargill career in 1987 with Cargill Flour Milling. Island Music Camp. For the next 17 years, he held numerous roles including, merchandising, sales and marketing. In 2004, he joined the Pete and his wife Sara have three children, Madeline, Bennett, McDonald’s Business Unit as Vice President, Managing Director and Eleanor, and reside in Glen Ellyn, Illinois. of North America and APMEA. He then was named President of the MBU in 2006.

2017 AFA Food Institute 9 Career Roundtable

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

Tarrah DeClemente Manager of Student Wellness | Chicago Public Schools Tarrah DeClemente is Manager of Student As Manager of Student Wellness Tarrah leads the district’s Wellness at Chicago Public Schools (CPS) efforts to support schools in establishing healthy school which serves nearly 400,000 students at environments through implementation of the district’s three 660 schools. She received her B.S. degree wellness policies (Local School Wellness, Healthy Snack in Dietetics from Purdue University and and Beverage, and Physical Education Policy). This entails completed her dietetic internship at the providing technical assistance to schools related to: recess, University of Iowa. Tarrah received her MPH gardens, physical, health, and nutrition education, and healthy in Health Policy and Administration from the food access. University of Illinois at Chicago. She also served as 2014-2015 President of the Illinois Academy of Nutrition and Dietetics.

Clay Gruenstein Marketing Director | fairlife Clay Gruenstein is a consumer brand serves as the Director of Marketing at fairlife LLC, industry leaders marketer dedicated to bringing innovative in dairy innovation pioneering cutting edge advancements in food and beverage brands to life that farming practices, processing technology, and products to unlock responsibly work to improve the health and deliver the ultra powerful nutrition of dairy to consumers in and vitality of people and the planet. His new and meaningful ways. He has led innovation and marketing passion for the natural health and wellness efforts for both the fairlife® and Core Power® brands, putting the space ignited with his first brand marketing company on the global map with a spot on the Top 10 Innovative role at Bolthouse Farms, the #1 fresh carrot Companies in Food list from Fast Company® in 2014, and more producer in the US, where he guided its new beverage line to recently dedicated to launching and building the newest brand become the top smoothie brand in North America. He currently addition to the fairlife® portfolio, YUP!®

10 2017 AFA Food Institute Career Roundtable

Kim Kirchherr Vice President | National Dairy Council Kim Kirchherr, MS, RDN, LDN, CDE, FAND media, including TV, radio, and newspaper interviews as well as is a Registered Dietitian, Vice President social media platforms. of National Dairy Council, and Health & Wellness Advisor to IGA. Kim completed As a member of the Academy of Nutrition and Dietetics both Bachelor of Science and Master (formerly American Dietetic Association), Kim is currently of Science degrees at Eastern Illinois Chair of the new Agriculture Subgroup of the Food and University, where she was a graduate Culinary Professionals Dietetic Practice Group (FCP DPG), Past assistant for the Dining Services President of Illinois Dietetic Association (now Illinois Academy Department. For nearly ten years, Kim was the dietitian/nutrition of Nutrition and Dietetics), past Supermarket Subgroup Chair spokesperson for Jewel-Osco (and SuperValu’s Midwest region of the FCP DPG and Past President of the North Suburban 2006-2012). Prior to working in the supermarket industry, she Dietetic Association. She is dedicated to her profession and worked in hospital-based health and fitness centers and in an the dissemination of accurate nutrition information. Kim was outpatient education program, providing one-on-one sessions honored as the Recognized Young Dietitian of the Year in 2006 as well as community outreach. and Outstanding Dietitian of the Year in 2011 by the American Dietetic Association/Illinois Dietetic Association. She received Kim has 19 years’ experience as a registered dietitian and the Jewel-Osco Excellence Award in 2007. Kim was also among has been a certified diabetes educator for 15 years. She has the national leaders of the American Dietetic Association who created countless nutrition education materials, delivered were selected to attend ADA’s Leadership Institute in June 2009 hundreds of presentations and has made regular appearances and June 2011. The Institute is limited to fewer than 300 of educating the public in national, Midwestern, and Chicago ADA’s more than 70,000 national members.

Jacinta LeDonne Director of State Programs | American Egg Board As director of state programs, Jacinta care and dedication behind getting farm fresh eggs to your table. promoted agriculture and animal well being In her 11 years at AEB, Jacinta has worked hard promoting the through her various duties, including as the image of America’s Egg Farmers, and showcasing the good that primary liaison between the State Level these farmers do in and around the community via the Good Egg Egg Promotions groups and the USDA. Project and is now taking that good will even further – launching a She ensures compliance in all written formal Disaster Relief program. and printed materials as they relate to eggs, supplies local programs national She has deep roots and a strong passion for agriculture and messaging and supports their localized efforts through the AEB caring for animals — her family has a farm in Minnesota. grant program. In her role at American Egg Board, she also Jacinta earned her AA in Marketing from College of DuPage, oversees the educational program including lesson plans and while working full time and rasing three children, and currently partnerships with National AG in the Classroom, FFA and 4H, lives in Elmhurst with Dan, her husband of 26 years, and her among others. She has worked closely with Discovery Education four legged buddy Trapper. When she’s not outside enjoying to help transport students and educators to a working egg farm nature, you can find her volunteering at the local food bank and via Virtual Field Trips. These educational videos showcase the creating meals for the homeless.

2017 AFA Food Institute 11 Career Roundtable

Grant Prentice Technical Director of Customer Innovation & Strategy | FoodMinds Grant is director of strategic insights with the regulatory, marketing and intellectual property strategies FoodMinds, LLC, a food and nutrition required to leverage claims. consulting and communications company Grant also spent several years working for Monsanto on the that specializes in harnessing science, Equal and Nutrasweet non-nutritive sweetener brands as the public affairs and communications Director of Strategy & Business Information, and as the Director to meet business and public health of Strategy on Monsanto’s Biotechnology Acceptance Team. objectives. He specializes in strategic marketing and market research and As a founding member of the Biotech Acceptance Team has extensive experience in building marketing and issues he worked with senior management to build rationale management programs that utilize nutrition and agricultural and support for, and define the role and mission of the science-based intellectual property. Council for Biotechnology Information (CBI), an association funded by leading domestic and international agricultural Grant has worked with clients such as the a2 Milk Company, biotechnology companies. Kellogg Company, Glanbia, SC Johnson and Y&R on developing strategies for the commercialization of intellectual property and Grant also has 14 years of advertising and communications conducting a range of marketing research projects. agency experience at EURO RSCG and Starcom where he worked in research and strategic planning on a diverse Prior to consulting, Grant was the executive vice president of range of clients including Procter & Gamble, MillerCoors, Bank Marketing & Business Development for Dairy Management of America, Hoover vacuum cleaners and Anheuser Busch. Inc., where he integrated the marketing and science teams Grant has a Bachelor of Science in Psychology and Advertising to deliver a pipeline of potential health claims, and identify from the University of Illinois at Champaign Urbana.

Milton Stokes Director, Global Health and Nutrition Outreach | Monsanto Company Milton Stokes, PhD, MPH, RD, FAND, is News. His fourth book was a New York Times best seller, and Director, Global Health and Nutrition his most current is Launching Your Career in Nutrition and Outreach for Monsanto where he engages Dietetics Career (Academy of Nutrition and Dietetics, 2016). with Registered Dietitians and other professionals on topics pertaining to food, Milton began his career in clinical nutrition in New York City agriculture and nutrition. Before coming with a food and nutrition management company. He has to Monsanto, Milton had a professorship served in staff and management positions along the way and directed a dietetic internship at the as well as precepted dietetic interns and students from University of Saint Joseph in West Hartford, CT. He also owned several colleges and programs. Milton’s master’s degree is a private nutrition counseling practice with offices throughout in Public Health from Hunter College and his clinical training Connecticut and is a former restaurateur. was conducted at Yale-New Haven Hospital affiliated with Yale University School of Medicine. Milton’s doctoral degree, Milton was a National Media Spokesperson for the Academy from the University of Connecticut, is in Communication and of Nutrition and Dietetics where he’s been featured in Cooking Marketing with a specialization in Health Communication. Light, Fitness, Self, Men’s Health, The Washington Post, Ladies Home Journal, and countless others. He’s also written Visit him at http://www.miltonstokes.com, and follow him: @ freelance for Environmental Nutrition, Today’s Dietitian, Men’s miltonstokes. Health, Prevention, WeightWatchers.com and the NY Daily

12 2017 AFA Food Institute Career Roundtable

Dena Strehlow Technical Director of Customer Innovation & Strategy | Archer Daniels Midland Company Dena (Miller) Strehlow grew up on a through summer internships with RJR Nabisco (NJ), Tate & grain and livestock farm near Illiopolis, IL. Lyle (IL), and M&M/Mars (NJ). Looking back, she attributes her career accomplishments to her farm upbringing, Dena is employed by ADM as Technical Director of Customer becoming a student leader, and plenty Innovation & Strategy. As a global interface, she partners of hard work and sheer determination. with Sales, Marketing and R&D to transform customer needs She is proud of her 11-year 4-H career into business opportunities relevant to ADM’s extensive and her prize-winning Grand Champion food ingredient portfolio. Previously, she spent 20 years at Barrow at the 1987 Illinois State Fair. As class valedictorian, General Mills leading innovation teams and inventing new she was the first in her family to go to college. She earned a food products, including Milk ‘n Cereal Bars, Yoplait Chocolate B.S. in Food Science from the University of Illinois – Urbana/ Whips, and French Toast Crunch cereal. She holds 15 patents Champaign, a Ph.D. from Cornell University in Food Chemistry and trade secrets. In her spare time, Dena enjoys volunteering with minors in Marketing and Nutrition, mini-M.B.A. from the in her church and local youth athletic associations. She is University of Minnesota - Carlson School of Management, a hockey mom and passionate about fitness, photography, and mini-Masters in Project Management from University of gardening and cooking. She lives with her husband and two St. Thomas. She was fortunate to explore the food industry sons, 13 and 16, in Maple Grove, MN.

Katrina Walton National Accounts Manager, North American Division of Corn Milling | Cargill, Inc. Katrina Walton is the National Accounts at Cognis, she made the transition to sales at Cognis then Manager for the North American Division further developed her sales career at Novozymes Inc. During of Corn Milling at Cargill, Inc. Her primary her tenure at Novozymes, Katrina began to pursue her Masters focus in this role is to build and maintain of Business Administration in Marketing Strategies & Planning a robust relationship while increasing at De Paul University in Chicago, IL. She completed her degree sales to several of the world’s top tier while working for Cargill. Katrina has been with Cargill ten years manufacturers in the Confection, Bakery, and in the food industry over 15 years. and Beverage sector of the food industry. A native of the Detroit Metro area, Katrina has resided in In her work she provides solutions as it relates to corn based several areas across the country including Cincinnati, Dallas sweeteners, sugar, stevia, citric acid, polyols, fiber and other and Chicago. In her spare time she enjoys spending time health promoting ingredients. Katrina is a proud graduate of with family/friends, traveling abroad, watching movies and North Carolina A & T State University and holds a Bachelor of attending live musical performances. She is passionate about Science degree in Chemical Engineering. Upon graduation, giving back to her alma mater, serving the community in she pursued a career as a Production Engineer at Cognis (now which she lives and executing on the mission of Alpha Kappa known as BASF). After working on several engineering projects Alpha Sorority, Inc.

2017 AFA Food Institute 13 Tuesday Breakouts

Sensory Evaluation Archer Daniels Midland Company | www.adm.com Presented by: Janice Rueda Director, Research and Business Development. Dena Strehlow Technical Director, Customer Innovation & Strategy Michelle Hall College Relations Staffing Specialist

For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with more than 32,300 employees serving customers in more than 160 countries. With a global value chain that includes 428 crop procurement locations, 280 ingredient manufacturing facilities, 39 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. Learn more at www.adm.com.

Hunger Discussion Feeding America | www.feedingamerica.org Presented by: Kitty Finn Senior Account Manager, Manufacturing Product Sourcing

Feeding America is the nationwide network of 200 food banks that leads the fight against hunger in the United States. Together, we provide food to more than 46 million people through 60,000 food pantries and meal programs in communities across America. Feeding America also supports programs that improve food security among the people we serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Individuals, charities, businesses and government all have a role in ending hunger. Donate. Volunteer. Advocate. Educate. Together we can solve hunger.

A Supplier’s Perspective OSI Group, LLC | www.osigroup.com Presented by: John Osmolak Senior Customer Service Manager

OSI is the premier global supplier of custom value-added food products to the world’s leading foodservice and retail food brands. As one of the largest privately held companies in the United States, we offer unparalleled resources and reach.

The extensive capabilities of OSI, including custom food product development and global food supply chain management from sourcing through processing and distribution, allow us to deliver custom food products that fit your operation and maximize your opportunity.

With more than 65 facilities and 20,000 employees in 17 countries focused on making high quality custom food products, OSI can support your operation’s global presence or future growth with responsiveness and consistency. We can help ensure that your customers have a quality experience nearly anywhere in the world.

14 2017 AFA Food Institute Group 1 Tour Locations

Hormel 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 Sycamore, Illinois | www.tateandlyle.com Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide.

Tate & Lyle operates through two global divisions, Speciality Food Ingredients and Bulk Ingredients, supported by our Innovation and Commercial Development and Global Operations groups. The Group’s strategy is to become a 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.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2016, Tate & Lyle sales totalled £2.4 billion. For more information, please visit http://www.tateandlyle.com

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.

2017 AFA Food Institute 15 Group 2 Tour Locations

Griffith Laboratories Chicago, Illinois | www.griffithlaboratories.com Griffith Foods is a product development partner specializing in food ingredients, serving global and regional food companies worldwide. We’re committed to helping our customers succeed through true, collaborative innovation. Who we are, how we help our customers win, and what we do are all driven by our Purpose – We Blend Care and Creativity to Nourish the World.

As a privately held company, Griffith Foods 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. Using innovation as a foundation for differentiation and a global curiosity to discover new opportunities, we are driven to help our customers succeed by addressing emerging needs in the food industry.

Buddig South Holland, Illinois | www.buddig.com At Buddig, family is at the heart of everything we do. We’ve been a family company for over 100 years, so we appreciate the importance of family traditions - especially family meals. From our time-tested Original recipe to our heart-healthy Deli Cuts, nothing makes us happier than providing your family with great tasting meats at affordable prices. Over the years, we’ve added a variety of mouthwatering new flavors, but we’ve never compromised our family tradition of quality established by Carl Buddig himself.

Gourmet Gorilla Chicago, Illinois | www.gourmetgorilla.com Gourmet Gorilla, a story of how a business idea to clean up contaminated brownfield sites in Chicago turned into a sustainable food business to serve as many children as possible good food. Gourmet Gorilla was incorporated in Feb of 2009, has experienced a 450% compound annual growth rate and broke even 12 months after it incorporated while staying true to its mission. Gourmet Gorilla now serves over 20,000 meals a day for 11.5 months of the year to 350 sites within NE Illinois. Over 60% of Gourmet Gorillas customers reside in low income communities. 95% of the meals are cooked from scratch. 70% of the ingredients are sourced regionally from the midwest or are from sustainable and organic sources. This business is driven by doing good for the environment, food security, child nutrition, and building community, both at the corporate level and in the community

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Rose Packing Chicago, Illinois | www.rosepacking.com For over 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.

McDonald’s Hamburger University in partnership with Cargill, Inc. 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.

Archer Daniels Midland Company Chicago, Illinois | www.adm.com For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with more than 32,300 employees serving customers in more than 160 countries. With a global value chain that includes 428 crop procurement locations, 280 ingredient manufacturing facilities, 39 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. Learn more at www.adm.com.

2017 AFA Food Institute 17 Group 4 Tour Locations

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, with operations in over 30 locations worldwide.

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.

Tyson Foods, Inc. Downers Grove, 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 114,000 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.

Current Chicago, Illinois | www.talktocurrent.com Current believes in real lives over lifestyles. We create genuine connections between brands and people to change behavior and move brands forward. Today, people live lives, not lifestyles. Lives are real, personal, unique. They’re not styled. We believe marketers need to tell brand stories that reflect and connect with people’s stories. And we walk the walk: we don’t call the people we want to engage with “consumers” or “targets.” To us, they’re moms and bosses and weekend tennis players, so we prefer to call them who they are: people.

18 2017 AFA Food Institute Group 5 Tour Locations

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

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®, LEMONHEAD® and RED HOTS®. Ferrara Candy Company is also now the proud producers of BOBS® Sweet Stripes, BRACH’S®, CHUCKLES®, FRUIT STRIPE® Gum, JUJYFRUITS®, NOW AND LATER® , RAIN-BLO®, SATHERS®, SUPER BUBBLE® and TROLLI® Gummies.

McDonald’s Innovation Center in partnership with Cargill, Inc. Romeoville, 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.

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