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DTEND;TZID=America/New_York:20250515T200000
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CREATED:20250324T191227Z
LAST-MODIFIED:20250520T192330Z
UID:48642-1747328400-1747339200@nyift.org
SUMMARY:Eating for a Healthy Brain
DESCRIPTION:Eating for a Healthy Brain\n\n\n\nThe Connection Between Gut Health and Cognitive Well-Being\n\n\n\nThe human microbiome has proven to be an informative biomarker of cognitive health. Distinct microbial patterns that reflect a number of neurological conditions\, including autism and Alzheimer’s disease\, have been identified. \n\n\n\nThis presentation will describe these microbiome profiles and how they may be modified through dietary intervention. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMeet the Presenter\n\n\n\nLaura Rokosz\, Ph.D\n\n\n\nPrincipal OwnerEGGLRock Nutrition \n\n\n\n\nBio\n\nLaura Rokosz is a Registered Dietitian Nutritionist (RDN) with 28 years of experience in the Pharmaceutical and Biotechnology industries. \n\n\n\nShe received her B.S.\, M.S.\, and Ph.D in Food Science from Rutgers University and completed her RDN internship in the Rutgers Individual Supervised Practice Pathway (ISPP) Dietetics program. \n\n\n\nDr. Rokosz was employed with Schering-Plough\, Merck and Pharmacopeia where she supported R & D efforts in drug development. \n\n\n\nShe is the author of over 40 peer-reviewed journal articles including five Expert Opinion articles on Obesity and Cancer. A number of her blogs on fitness and nutrition have been published on various syndicated websites and in online periodicals. \n\n\n\nDr. Rokosz is currently the owner of EGGLROCK Nutrition\, LLC\, an Integrative Healthcare practice providing dietary and lifestyle guidance for disease prevention and health maintenance. \n\n\n\nEGGLRock Nutrition is a well-recognized community practice serving the health needs of both adults and children. Dr. Rokosz serves as an adjunct faculty member at Rutgers University and Stevens Institute of Technology and teaches group fitness classes at the Gateway Family YMCA of Union County\, NJ. \n\n\n\nBe sure to tune into her podcast\, “Eat Right with Laura” which can be found on her website at www.egglrock.com. \n\n\n\n\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\nView Attendees\n\n\n\n\n\nThursday \n\n\n\n\n\n\n\nSchedule\n\n\n\n\n5 PM: Appetizers & Networking\n\n\n\n6 PM: Speaker Presentation\n\n\n\n7 PM: Dinner & Dessert\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $55\n\n\n\nNonmembers $60\n\n\n\nStudents\, Unemployed\, Retirees\, Executive Board $30\n\n\n\n\n\n\n\n    Location
URL:https://nyift.org/event/eating-for-a-healthy-brain/
LOCATION:Sahara Restaurant\, 165 Easton Avenue\, New Brunswick\, NJ\, 08901\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250602T113000
DTEND;TZID=America/New_York:20250602T113000
DTSTAMP:20260403T152037
CREATED:20250213T000827Z
LAST-MODIFIED:20251212T014422Z
UID:48249-1748863800-1748863800@nyift.org
SUMMARY:Central New Jersey IFT 2025 Golf Outing
DESCRIPTION:Central New Jersey IFT Annual Golf Outing\n\n\n\nThink Spring! Think Golf! Pull out those clubs and start practicing for winning the longest drive! We hope you can join us this year at the Meadows Golf Course in Plainsboro Township\, New Jersey on Monday\, June 2\, 2025. \n\n\n\n\n\n\n\n\nThank you to this year’s Outing Sponsor\, Essex Food Ingredients!\n\n\n\n\n\nMake the Game more Fun!\n\n\n\n(Available when registering) \n\n\n\n2 Mulligans\, 2 Kicks & 1 Throw Set = $30 \n\n\n\nNEW THIS YEAR! Purchase Raffle Tickets Online and Get 3 Extra for the Same Price! \n\n\n\n10 Raffle Tickets = $25 When Registering Online. 7 for $25 Onsite \n\n\n\n15 50/50 Tickets = $10 \n\n\n\n\n\n\n\n\n\n\nSponsor the Golf Outing\n\n\n\n\nOuting Sponsor\n\n\n\nSupport the Central New Jersey IFT Annual Golf Outing by Sponsoring the Outing! The golf outing sponsorship includes signage at registration\, recognition in every marketing email\, and a complimentary foursome. Only $1\,500! \n\n\n\nAdditional Sponsor Opportunities\n\n\n\nSponsor any of the items to have your logo added! A great way to be recognized at the outing. \n\n\n\n\n\n$750 \n\n\n\n\n\n\n\n\nBeverage Cart Sponsor\n\n\n\n\n\n\n$500 \n\n\n\n\n\n\n\n\nGolf Cart Sponsor\n\n\n\n\n\n\n$1000 \n\n\n\n\n\n\n\n\nGolf Ball Sponsor\n\n\n\n\n\n\n$450 \n\n\n\n\n\n\n\n\nGoodie Bag Sponsor\n\n\n\n\n\n\n$350 \n\n\n\n\n\n\n\n\nTee Sponsor\n\n\n\n\n\n\n$100 \n\n\n\n\n\n\n\n\nHole Sponsor\n\n\n\n\n\n\n$150 \n\n\n\n\n\n\n\n\nLongest Drive Sponsor\n\n\n\n\n\n\n$150 \n\n\n\n\n\n\n\n\nClosest to the Pin Sponsor\n\n\n\n\n\n\n$150 \n\n\n\n\n\n\n\n\nRaffle Prize Sponsor\n\n\n\nDonate to help purchase great raffle prizes! \n\n\n\n\n\nPurchase a Sponsorship\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\n\n\nMonday \n\n\n\n\n\n\n\nSchedule\n\n\n\n\n11:30 AM Registration\n\n\n\n12:00 PM Lunch\n\n\n\n1:00 PM Shotgun Start\n\n\n\n6 PM-ish Dinner & Raffle\n\n\n\n\n\n\nFees\n\n\n\n1 Golfer $175 through April 30\, then $200 \n\n\n\nFoursome $700 through April 30\, then $800 \n\n\n\nDinner Only $55 \n\n\n\n\n\n\n    New Location!
URL:https://nyift.org/event/new-jersey-ift-annual-golf-outing/
LOCATION:The Meadows at Middlesex\, 70 Hunters Glen Dr\, Plainsboro Township\, New Jersey\, 08536\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250909T170000
DTEND;TZID=America/New_York:20250909T200000
DTSTAMP:20260403T152037
CREATED:20250729T064953Z
LAST-MODIFIED:20250730T005000Z
UID:49078-1757437200-1757448000@nyift.org
SUMMARY:Wine & Dine at the Grape Escape
DESCRIPTION:Wine & Dine at the Grape Escape\n\n\n\nWinery Tour\, Presentation & Buffet Dinner\n\n\n\nJoin us for an enjoyable evening at The Grape Escape in Dayton\, NJ. The event starts with a tour of the winery\, followed by a presentation from owner Ed Ventura. He’ll walk us through the wine-making process—from grape selection and crushing to fermentation\, pressing\, and bottling. \n\n\n\nEd will also explain how different regions and seasons affect grape quality\, and how choices like yeast and barrel type influence the final product. After that\, he’ll explore the basics of wine tasting using all five senses. The evening wraps up with a buffet dinner\, offering a chance to relax and enjoy good wine\, food\, and company. \n\n\n\nPresented by CNJ IFT\, in collaboration with the Middlesex County Department of Economic Development. \n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nEd Ventura\n\n\n\nOwner\, Grape Escape \n\n\n\n\nEd Ventura is the owner of The Grape Escape\, a hands-on wine-making school in Dayton\, NJ. \n\n\n\nAfter 23 years in the corporate financial services world and nearly 15 more as a consultant specializing in data governance\, he purchased the winery. \n\n\n\nHis global work travels often included weekend volunteering at wineries\, where he developed a deep appreciation for wine-making and built relationships with vintners and oenologists. \n\n\n\nA cancelled consulting project in New Zealand became the turning point in his career. With no immediate work lined up\, Ed began exploring business opportunities and discovered The Grape Escape. \n\n\n\nCombining his passion for wine with his professional experience\, he purchased the business in 2013. He now considers the Grape Escape his retirement venture—and the happiest chapter of his life. \n\n\n\n\n\n\n\n    Location\n\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\n5 PMHor D’oeuvres & Networking6 PMPresentation7 PMLight Buffet Dinner\n\n\n\n\n\nFees\n\n\n\nDeadline to Register: Monday\, September 1 \n\n\n\nMembers$55Students\, Unemployed\, Retirees\, Executive Board$30*Walk-Ins\, Nonmembers$60\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60.
URL:https://nyift.org/event/wine-dine-at-the-grape-escape/
LOCATION:The Grape Escape\, 12 Stults Road\, Suite 101\, Dayton\, New Jersey\, 08810\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251015T170000
DTEND;TZID=America/New_York:20251015T200000
DTSTAMP:20260403T152037
CREATED:20250729T064549Z
LAST-MODIFIED:20250820T181932Z
UID:49153-1760547600-1760558400@nyift.org
SUMMARY:Replacing FD&C Colors
DESCRIPTION:Replacing FD&C Colors\n\n\n\nChallenges & Solutions\n\n\n\nWith Speakers Jeannette O’Brien & Alice Lee from GNT USA LLC \n\n\n\nWith growing pressure to move away from synthetic dyes\, this seminar explores what it takes to replace FD&C colors with plant-based alternatives. Attendees will hear about regulatory context\, formulation considerations\, U.S. labeling requirements\, and real-world examples of how companies are addressing common challenges in the shift to natural color. \n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nJeannette O’Brien\n\n\n\nExecutive Vice President of Sales and Marketing\, GNT \n\n\n\n\nJeannette O’Brien has more than 25 years of experience in the natural color industry and brings a combination of strategic and technical expertise. She holds a Master’s degree in Food Science and an MBA in Marketing Management. \n\n\n\nAs Executive Vice President of Sales and Marketing at GNT\, she brings deep industry knowledge and leadership experience to support the company’s continued growth in the natural color space. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nAlice Lee\n\n\n\nTechnical Marketing Manager\, GNT USA \n\n\n\n\nAlice Lee is the Technical Marketing Manager at GNT USA. She began her career in 2003 as a product developer at Unilever and joined GNT in 2012\, where she previously served as Application Manager. \n\n\n\nAlice helps brands innovate with natural colors by combining technical expertise with practical marketing insights to drive successful product development. \n\n\n\n\n\n\n\n    Location\n\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\n5 PMNetworking6 PMPresentation7 PMBuffet Dinner\n\n\n\n\n\nFees\n\n\n\nMembers$55Students\, Unemployed\, Retirees\, Executive Board$30*Nonmembers\, Walk-Ins$60\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60.
URL:https://nyift.org/event/replacing-fdc-colors/
LOCATION:B2 Bistro & Bar\, 230 Washington Place\, North Brunswick\, New Jersey\, 08902\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251117T150000
DTEND;TZID=America/New_York:20251117T183000
DTSTAMP:20260403T152037
CREATED:20250915T215158Z
LAST-MODIFIED:20251111T194905Z
UID:49333-1763391600-1763404200@nyift.org
SUMMARY:Digital Transformation: Reimagining Food Product Development with AI
DESCRIPTION:Digital Transformation\n\n\n\nReimagining Food Product Development with AI\n\n\n\nJoin us in NYC for an exciting NYIFT event exploring AI in the food industry\, with a special focus on product development and innovation. Hosted at the Microsoft NYC Times Square office\, this session will feature expert speakers with diverse perspectives sharing how AI is transforming the way we create and improve food products. \n\n\n\nWe are excited to have speakers from Microsoft\, Mondelez\, Ingredion and Innov8 NXT. \n\n\n\nAfter the talks\, continue the conversation and networking at a rooftop mixer (weather permitting\, otherwise indoors) across the street at The Beer Authority\, where you’ll enjoy city views\, appetizers\, and a cash bar. Don’t miss this opportunity to connect with industry leaders and discover the future of food innovation. \n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\n\nJoe Manton\n\n\n\nSenior Director & Global Lead: Digital R&D \n\n\n\nMondelēz International \n\n\n\n\n\nBio\n\nJoe is a global leader in digital transformation with 25 years of experience in the FMCG industry\, specializing in the strategic application of AI and advanced technologies to accelerate innovation. At Procter & Gamble\, he led digital initiatives across Feminine Care\, Baby\, Personal Power\, and Beauty\, embedding data-driven approaches into product development. At Mondelez International\, Joe spearheaded the digital overhaul of R&D\, integrating AI\, physics-based simulation\, and the Industrial Metaverse to dramatically reduce cycle times\, improve success rates\, and cut costs. \n\n\n\nJoe’s work bridges scientific rigor with scalable digital solutions—delivering faster\, smarter\, and more sustainable outcomes in food innovation. He is passionate about transforming technical organizations by embedding data governance\, cloud platforms\, and AI at their core. With deep international experience and a track record of building high-performing teams and external partnerships\, Joe brings a visionary yet pragmatic lens to the future of food product development. He will present how Mondelez is applying AI and Machine Learning for R&D product development. \n\n\n\n\n\n\n\n\n\n\n\n\n\nVinay Indraganti\n\n\n\nFounder & CEO \n\n\n\nInnov8 NXT \n\n\n\n\n\nBio\n\nVinay is the Founder and CEO of innov8 NXT\, where they drive Vision AI driven defect detection and AI-powered defect resolution\, closing the defect loop and accelerating product quality and operational efficiency. \n\n\n\nMr. Indraganti has\, over the course of his 24-year technology career\, held multiple roles\, from Chief Technology Officer to Global Practice Head and Solution Architect. He has co-founded three startups in the past with successful exits. Prior to founding Innov8 NXT\, Mr. Indraganti led the global Digital Organization at Ingredion Inc.\, a Fortune-500 food ingredient multinational corporation as their Global Vice President of Digital Transformation and Strategy focusing on R&D and Manufacturing transformation. \n\n\n\nAt Innov8 NXT\, he focuses his knowledge and expertise to improve food production yield at all stages of the food lifecycle\, from food formulation\, food manufacturing\, food logistics and sustainable food production. At Innov8 NXT\, he is responsible for go-to-market and product development for these cutting-edge\, AI-powered products and solutions for the Food & Beverage industry. \n\n\n\n\n\n\n\n\n\n\n\n\n\nBalamurugan Balakreshnan\n\n\n\nSenior Director/Principal Cloud Solution Architect \n\n\n\nMicrosoft \n\n\n\n\n\nBio\n\nBala is a Digital Transformation & AI Leader | Professional Services. He is the host for Microsoft and this NYIFT event on AI. \n\n\n\nHe helps Professional Services organizations accelerate growth and innovation through AI\, Generative AI/Agentic solutions\, and cloud-based platforms. I’ve led hundreds of AI initiatives\, guiding clients from strategy to scaled adoption with measurable business impact. \n\n\n\nHis key areas of expertise include: \n\n\n\n\nAI & Generative AI\, Agentic AI and Finetuning – Leveraging Generative AI\, LLM fine-tuning\, to create creative new production ready applications for industry enterprise use cases.\n\n\n\nCloud & Technology Strategy – Scalable\, secure solutions across Microsoft\, open-source\, and multi-cloud platforms.\n\n\n\nSolution Architecture & Integration – Aligning business\, data\, and technology for sustainable transformation.\n\n\n\nThought Leadership – Author of Azure Machine Learning Engineering and Azure Open AI Cookbook\, sharing frameworks for enterprise AI success.\n\n\n\n\nBala specializes in turning complex AI and cloud initiatives into actionable business outcomes\, empowering organizations to innovate faster\, optimize operations\, and gain lasting competitive advantage. \n\n\n\n\n\n\n\n\n\n\n\n\n\nXin Yang\, Ph.D.\n\n\n\nPredictive Food Formulation Lead \n\n\n\nIngredion Inc. \n\n\n\n\n\nBio\n\nXin Yang is a business scientist and leads predictive food formulation at Ingredion Inc. She holds a Ph.D. in Food Science\, a Master’s degree in Computer Science\, and brings over 15 years of experience in food ingredient innovation. She bridges food science\, material science\, and data science to accelerate product development and drive innovations in food industry. \n\n\n\nXin’s key expertise: \n\n\n\n\nAI & Data Science in Food Innovation\n\n\n\nIngredient Functionality & Material Science\n\n\n\nFood Formulation & Product Development\n\n\n\nScientific Contributions (author of book chapters\, peer reviewed paper\, and patents\, speaker at international conferences and forums)\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSibi Shanmugaraj\n\n\n\nData Science Technical Lead: Digital R&D \n\n\n\nMondelēz International \n\n\n\n\n\nBio\n\nSibi is a senior technical leader focused on data science\, machine learning and artificial intelligence. With over 10 years of experience in this area\, he is involved in building data-driven solutions and drive innovation within Mondelez R&D. He helps facilitate the implementation of Mondelez’s AI strategy and drive adoption of AI based solutions. In his current role\, he spearheads the development of various internal tools and capabilities covering a wide array of areas such as product and process development\, ingredients research\, agronomy\, analytical sciences\, first-principles surrogate modeling etc. \n\n\n\nPrior to joining Mondelez he was working in the digital media and advertising space. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\nJoin Waitlist\n\n\n\nAdd to Calendar\n\n\n\nWalk-In Attendance is NOT permitted due to Microsoft security requirements. \n\n\n\nCancelations received after Monday\, November 3 are not able to be refunded. \n\n\n\n\n\nSchedule\n\n\n\n\n\n3:00 – 5:00 PMMicrosoft Offices >5:00 – 6:30 PMBeer Authority >\n\n\n\n\n\nMenu\n\n\n\nAppetizers & Cash Bar \n\n\n\n\n\nFees\n\n\n\nMembers$40Nonmembers$45Students\, Unemployed\, Retirees\, Executive Board$30*
URL:https://nyift.org/event/digital-transformation-reimagining-food-product-development-with-ai/
LOCATION:Microsoft Offices\, 11 Times Sq\, New York\, New York\, 10036\, United States
CATEGORIES:NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251209T170000
DTEND;TZID=America/New_York:20251209T200000
DTSTAMP:20260403T152037
CREATED:20251029T000100Z
LAST-MODIFIED:20251202T171401Z
UID:49815-1765299600-1765310400@nyift.org
SUMMARY:Holiday Dinner: Sensory Science Meets Comfort Food
DESCRIPTION:Sensory Science Meets Comfort Food\n\n\n\nWith Speakers Michelle Reyes & Robert Wallauer from dsm-firmenich\n\n\n\nGet ready to dive into the delicious world of mac and cheese! Michelle will reveal what really makes this classic comfort food irresistible\, sharing fun findings from her sensory science research. \n\n\n\nDiscover the secret ingredients to winning over taste buds—plus tips to make your mac and cheese the star of any holiday party! \n\n\n\nTo bring the science to life\, Chef Robert will prepare mac and cheese for us to sample—don’t miss this tasty experience!” \n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\n\n\nRobert Wallauer\n\n\n\nCorporate Executive Chef \n\n\n\ndsm-firmenich \n\n\n\n\nBio\n\nCorporate Executive Chef Robert Wallauer has over 20 years of experience in the food industry both in operations and manufacturing. He currently leads the culinary strategy for dsm-firmenich Taste Texture and Health North America\, bringing authenticity\, technique\, and tradition alive through flavor. He completed his culinary training at The French Culinary Institute\, New York City\, and earned his MS Nutrition Education at American University\, Washington\, D.C. Prior to his role at dsm-firmenich\, he was the Corporate Executive Chef for Unilever Food Solutions North America. \n\n\n\nIf you don’t find him experimenting in the culinary lab he is most likely toiling away in his kitchen garden in New Jersey with his family and Labrador Retriever. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMichelle Reyes\, Ph.D.\n\n\n\nSr. Manager\, Sensory and Product Insights \n\n\n\ndsm-firmenich \n\n\n\n\nBio\n\nMichelle Reyes\, Ph.D.\, Senior Manager\, Sensory & Product Insights is a seasoned sensory and product insights leader\, driving consumer-centric innovation at dsm-firmenich. \n\n\n\nShe specializes in translating market and behavioral insights into strategic product development\, fostering portfolio growth and mentoring teams to deliver impactful results. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\nRegistration Deadline – December 2\, 2025 \n\n\n\nRegistration Closed\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\nNetworking & Appetizers5:00 – 6:00 PMSpeaker Presentations6:00 – 7:00 PMDinner7:00 – 8:00 PM\n\n\n\n\n\nMenu\n\n\n\nEntree choice of: \n\n\n\n\nChicken Piccata\n\n\n\nSalmon with Lemon Butter Sauce\n\n\n\nPasta Primavera\n\n\n\n\n\n\nFees\n\n\n\nMembers$55Non-Members & Walkins**$60Students / Unemployed / Emeritus / Executive Board$30*\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60. \n\n\n\n**Walkins will not be available if all registration slots are filled.
URL:https://nyift.org/event/sensory-science-meets-comfort-food/
LOCATION:The Cranbury Inn\, 21 S Main St\, Cranbury\, New Jersey\, 08512\, United States
CATEGORIES:CNJIFT,Dinners
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260127T163000
DTEND;TZID=America/New_York:20260127T180000
DTSTAMP:20260403T152037
CREATED:20251217T173735Z
LAST-MODIFIED:20260126T170546Z
UID:50214-1769531400-1769536800@nyift.org
SUMMARY:Cutting Through Consumer Confusion: Unraveling Food Complexity
DESCRIPTION:Cutting Through Consumer Confusion\n\n\n\nUnraveling Food Complexity\n\n\n\nIt is a complex and confusing world out there for consumers\, especially when it comes to food and drink. This presentation will explore three of those areas. \n\n\n\nFirst\, we’ll talk about formulation\, including a discussion of consumer understanding and attitudes regarding ultra-processed foods (UPF). \n\n\n\nNext\, we’ll look at some of the latest healthy eating issues consumers are facing\, including the confusion over what to eat\, how to eat\, navigating GLP-1 nutritional concerns\, and the importance of protein and fiber in the diet. \n\n\n\nThird\, we’ll talk a bit about costs and prices\, looking at how consumers are modifying their food and beverage choices to economize. \n\n\n\nSpeaker\n\n\n\n\n\n\n\n\n\nMs. Lynn Dornblaser\n\n\n\nClient Advisor\, Mintel Solutions\n\n\n\nLynn Dornblaser brings almost 40 years of product trend knowledge to her position as Client Advisor. In this role she provides insight to clients and the industry\, leveraging her career’s worth of knowledge and Mintel’s rich data sources. \n\n\n\nPrior to joining Mintel in 1998\, Dornblaser covered new product trends (via publication of New Product News) at several trade magazine publishing companies. She has been quoted by major US news organizations\, including The Wall Street Journal\, USA Today\, The New York Times\, and CNN. In addition\, Dornblaser has also served as keynote lecturer and speaker for numerous industry groups and sales forums. \n\n\n\nDornblaser holds a BS in Journalism from the University of Illinois and has also contributed to two textbooks on new product development. She can usually be found in the aisles of a supermarket somewhere in the world. \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nRegistration Deadline January 25\, 2026 \n\n\n\n\n\nSchedule\n\n\n\n\n\n\n\nFees\n\n\n\nAttendanceFree!\n\n\n\n\n\nLocation\n\n\n\nVirtual Webinar
URL:https://nyift.org/event/cutting-through-consumer-confusion-unraveling-food-complexity/
LOCATION:Virtual Webinar
CATEGORIES:NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260219T160000
DTEND;TZID=America/New_York:20260219T200000
DTSTAMP:20260403T152037
CREATED:20251226T205357Z
LAST-MODIFIED:20260209T185258Z
UID:50269-1771516800-1771531200@nyift.org
SUMMARY:Student Night - Beyond the Buzzwords
DESCRIPTION:2026 Student Night & Panel Discussion\n\n\n\nBeyond the Buzzwords\n\n\n\nProcessing\, Additives & the Future of Food\n\n\n\nWhat do terms like clean label\, ultra-processed foods\, and additives really mean for today’s food supply?  \n\n\n\nThis panel brings together experts in food processing\, regulatory affairs\, and consumer insights to explore the essential role of processing in delivering safe\, nutritious\, and sustainable foods—while addressing misconceptions about ultra-processed products and additives. \n\n\n\nMontclair students can share their posters at Student Night\, but cannot participate in the competition. If you’d like to present at Student Night\, contact us so we can have an easel for you. \n\n\n\nMeet the Panelists\n\n\n\n\n\n\n\n\n\n\n\n\nMODERATOR \n\n\n\nDr. Donald W. Schaffner\n\n\n\nDistinguished Professor \n\n\n\nRutgers University \n\n\n\n\n\nBio\n\nDr. Schaffner is a Distinguished Professor and Department Chair at Rutgers University\, specializing in quantitative microbial risk assessment\, predictive food microbiology\, and handwashing research. He has authored more than 200 peer‑reviewed publications and served on expert committees for organizations including the National Academy of Sciences\, WHO\, and FAO. He is also a Fellow of multiple scientific societies and co‑hosts the “Food Safety Talk” and “Risky or Not” podcasts. \n\n\n\n\n\n\n\n\n\nRutgers SEBS\, Mukund Karwe\n\n\n\n\n\nMukund V. Karwe\, Ph.D.\n\n\n\nDistinguished Professor\, Department of Food Science \n\n\n\nSchool of Environmental and Biological Sciences\, Rutgers University \n\n\n\n\n\nBio\n\nDr. Mukund V. Karwe is a Distinguished Professor of Food Engineering. Over the last 35+ years\, Dr. Karwe’s research has covered several areas related to food processing\, including extrusion\, high pressure processing\, microwave and hybrid baking. His research has focused on effects of processing on nutraceuticals in foods\, mathematical modeling\, and hydroponics.  \n\n\n\nDr. Karwe has received several teaching excellence awards including the William Cruess award from the Institute of Food Technologists (IFT) and Scholar-Teacher award from Rutgers University. He is a six-time winner of Endel Karmas Teaching Excellence award from Rutgers Department of Food Science. Dr. Karwe is a fellow of the IFT\, a fellow of the International Academy of Food Science and Technology (IAFoST)\, and a recipient of Life Time Achievement Award from the International Association of Engineering and Food (IAEF).  \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nLauren Swann\, MS\, RD\, LDN\n\n\n\nNutrition Communications Strategist \n\n\n\nFood Facts Work \n\n\n\n\n\nBio\n\nLauren Swann\, MS\, RD\, LDN\, is a Registered & Licensed Dietitian and B2B consultant specializing in labeling regulations and marketing communications seasoned with a passion for cultural foodways to effectively deliver accurate nutrition messages where food policy\, consumer trends and public health meet\, intersect or collide! \n\n\n\nShe’s managed regulatory compliance at Fortune 50 food companies and advised micro startups\, regional manufacturers and established brand leaders worldwide. Lauren loves helping folks figure out the facts about food so they can decide what’s good to eat! \n\n\n\nShe’s published in the trade and popular press\, appeared on local and national media\, presented at major conferences\, developed online training webinars\, guest lectured at major universities\, served on executive boards\, created and currently moderates LinkedIn’s largest and most active Food Labeling & Advertising and Cultural Foodways groups. Lauren holds a Bachelor of Science In Medical Dietetics from Howard University and a Master of Science in Nutrition Communications from Boston University. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nHelen Kor\n\n\n\nTechnical Services Executive \n\n\n\nFood Safety\, Quality\, Regulatory & Product Development \n\n\n\n\n\nBio\n\nHelen is a strategic\, results‑driven leader with more than 30 years of experience directing product development\, food safety\, quality\, and regulatory programs across global CPG\, emerging‑technology\, and co‑manufacturing organizations. She is highly skilled in commercializing innovative products\, navigating complex regulatory landscapes\, and building high‑performing cross‑functional teams that drive growth. She is also adept at seamlessly pivoting between tactical execution and strategic initiatives to meet evolving business needs. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\nRegister\n\n\n\nReserve Rutgers Parking\n\n\n\nLimit of 75 People. May not accept walk-ins\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\nPoster Session & Career Fair4:00 PMSpeaker Presentations5:45 PMPanel Discussion6:00 PMDinner7:00 PM\n\n\n\n\n\nDinner Buffet\n\n\n\n\nMediterranean Chicken Thighs w/chickpeas and Roasted Tomatoes and Spinach\n\n\n\nBaked Honey Glazed Salmon\n\n\n\nOrecchiette Pasta with Broccoli Rabe and Pesto with White Beans\, Roasted Potatoes in Garlic Broth\n\n\n\nOven Roasted Red Bliss Potatoes\n\n\n\nSeasonal Mixed Vegetables\n\n\n\nMixed Baby Greens with Tomato and Cucumber with Vinaigrette Dressing\n\n\n\nAssorted Dinner Rolls with Butter\n\n\n\nOrchard’s Harvest Fruit Salad\n\n\n\nMini Red Velvet\, Vanilla and Chocolate Cupcakes\n\n\n\nCoffee\, Tea\, Decaf\n\n\n\n\n\n\nFees\n\n\n\nMembers$55Non-Members$60Unemployed\, Retired\, & EXCOM Members$30Rutgers & Montclair Students$15
URL:https://nyift.org/event/2026-student-night-beyond-the-buzzwords/
LOCATION:Rutgers University: New Jersey Institute of Food Nutrition & Health\, 61 Dudley Rd\, New Brunswick\, New Jersey\, 08901\, United States
CATEGORIES:CNJIFT,Dinners
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260324T170000
DTEND;TZID=America/New_York:20260324T200000
DTSTAMP:20260403T152037
CREATED:20260202T181937Z
LAST-MODIFIED:20260311T162205Z
UID:50604-1774371600-1774382400@nyift.org
SUMMARY:The Strength of the IFT Community
DESCRIPTION:NYIFT Dinner & Speaker Event\n\n\n\nThe Strength of the IFT Community\n\n\n\nBuilding the Future of Food Together\n\n\n\n\n\nThis dinner meeting will feature Peggy Poole\, Ph.D.\, President of the Institute of Food Technologists (IFT)\, as she shares her personal journey as an IFT member and leader. \n\n\n\nPeggy’s story connects to a broader conversation about how IFT is rising to meet the moment—supporting the evolving food system while responding to the changing needs of its members. This evening will highlight leadership\, community\, and the role IFT continues to play in shaping the future of food science. \n\n\n\nMeet the Speaker\n\n\n\n\n\n\n\n\n\n\nPeggy Poole\, PhD\n\n\n\nIFT President & Featured Speaker \n\n\n\n\n\nBio\n\nDr. Poole recently retired as Vice President of the Tea Division at Bigelow Tea Company\, the market leader in the Specialty Tea category\, where she led research and development\, quality\, and tea and ingredient procurement. \n\n\n\nWith more than 40 years of experience in the food industry\, Peggy has held leadership roles in R&D\, technical and regulatory affairs\, and quality assurance at companies including Leprino Foods\, HP Hood LLC\, Kraft Foods\, and Häagen-Dazs. Her work has supported the successful development and launch of numerous innovative products across dairy\, beverage\, and frozen dessert categories. \n\n\n\nAn active IFT leader\, Peggy recently concluded a three-year term on the IFT Board of Directors and has served on the Chief Research Officers Council. She has also supported IFT student and scholarship programs as a judge for the IFTSA College Bowl and as a reviewer for Feeding Tomorrow’s Dr. Elwood F. Caldwell Graduate Fellowship. \n\n\n\nPeggy earned her BS in Chemistry/Nutrition\, MS in Food Science\, and PhD in Food Science/Biochemistry from Rutgers University. \n\n\n\n\n\n\n\n\n\n\n\nRegistration Closed\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n3:00 PM – 4:30 PMNYIFT / CNJIFT Executive Committee & Board Meeting (All registrants are welcome to attend) 5:00 PM – 6:00 PMNetworking & Appetizers6:00 PM – 7:00 PMSpeaker Presentation7:00 PM – 8:00 PMBuffet Dinner & Dessert*3:00 PM – 8:30 PM*Mondelēz Company Store Open!\n\n\n\n\n\n\n\nFees\n\n\n\nRegister no later than March 10 \n\n\n\nMembers$55Non-Members$60Students\, Unemployed\, Emeritus\, & Executive Board$30\n\n\n\n\n \n\n\n\n\nLocation
URL:https://nyift.org/event/the-strength-of-the-ift-community/
LOCATION:Mondelēz International\, 100 Deforest Ave\, East Hanover\, NJ\, 07936\, United States
CATEGORIES:CNJIFT,Dinners
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260416T090000
DTEND;TZID=America/New_York:20260416T140000
DTSTAMP:20260403T152037
CREATED:20260130T033048Z
LAST-MODIFIED:20260130T033219Z
UID:50675-1776330000-1776348000@nyift.org
SUMMARY:Suppliers’ Day Technical Seminars
DESCRIPTION:
URL:https://nyift.org/event/2026-suppliers-day-technical-seminars/
LOCATION:Birchwood Manor\, 111 North Jefferson Road\, Whippany\, NJ\, 07981\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260416T140000
DTEND;TZID=America/New_York:20260416T180000
DTSTAMP:20260403T152037
CREATED:20251103T125900Z
LAST-MODIFIED:20260316T201356Z
UID:49044-1776348000-1776362400@nyift.org
SUMMARY:Suppliers' Day 2026
DESCRIPTION:Attendees\n\n\n\n    Exhibitors\n\n\n\n    Expo Map\n\n\n\n    Sponsorship\n\n\n\n    Technical Seminars\n\n\n\n       Travel & Accommodations\n\n\n\nBuyer’s Guide\n\n\n\n\n\n\n\n\nAttendee Information\n\n\n\nJoin us for a great opportunity to meet with a wide variety of food and beverage suppliers from around the country in one afternoon.  Attendance is complimentary!  Visit with suppliers to see what’s new in the marketplace\, obtain technical advice\, and learn about the latest trends in the food and beverage industry. \n\n\n\nCome early to attend the seminars and education programs – also complimentary. Don’t miss out on a great opportunity to network with your peers and colleagues during the Expo and Happy Hour. \n\n\n\n\n\n\nDate & Location\n\n\n\n\n\nDate\n\n\n\nTuesday\, April 15\, 2025 \n\n\n\nBadge Registration\n\n\n\n\n\nSchedule\n\n\n\n9:00 AM – 2:00 PMTechnical Seminars \n\n\n\n10:00 AM – 2:00 PMExhibitor Set-Up \n\n\n\n2:00 – 6:00 PMExpo \n\n\n\n4:00 – 5:30 PMRutgers University Student Poster Presentations \n\n\n\n4:30 – 6:00 PMHappy Hour & Cash Bar \n\n\n\n\n\nLocation\n\n\n\nNew Jersey Convention & Exhibition Center \n\n\n\n97 Sunfield Ave. \n\n\n\nEdison\, NJ 08837 \n\n\n\nnjexpocenter.com \n\n\n\n\n\n\n\n\n\n\n\n\n\nExpo Exhibitors Map\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nExhibitor Booth Information\n\n\n\nJoin us on Tuesday\, April 15 from 2:00-6:00 PM at the New Jersey Convention and Exhibition Center for our annual NYIFT Annual Expo.  We expect another great year with even more exhibitors and attendees! \n\n\n\n\n\n\n\nDate & Location\n\n\n\n\n\nDate\n\n\n\nTuesday\, April 15\, 2025 \n\n\n\nBadge Registration\n\n\n\n\n\nSchedule\n\n\n\n9:00 AM – 2:00 PMTechnical Seminars \n\n\n\n10:00 AM – 2:00 PMExhibitor Set-Up \n\n\n\n2:00 – 6:00 PMExpo \n\n\n\n4:00 – 5:30 PMRutgers University Student Poster Presentations \n\n\n\n4:30 – 6:00 PMHappy Hour & Cash Bar \n\n\n\n\n\nLocation\n\n\n\nNew Jersey Convention & Exhibition Center \n\n\n\n97 Sunfield Ave. \n\n\n\nEdison\, NJ 08837 \n\n\n\nnjexpocenter.com \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nBooth Fees\n\n\n\n$800 Booth fee includes: \n\n\n\n10×10’ booth space with pipe and blue drape \n\n\n\nCarpeting \n\n\n\n6-foot draped table \n\n\n\n2 chairs \n\n\n\nSign \n\n\n\nWastebasket \n\n\n\nNow includes WiFi!  \n\n\n\n\n\nBooth Add-Ons\n\n\n\nElectricity: $135.00 (500w plug) \n\n\n\nExtra Table: $100.00 each \n\n\n\n\nExtra Chairs: $10.00 each \n\n\n\n\n\nLead Retrieval\n\n\n\nTrack your leads! Using your smart phone\, download the lead retrieval app and scan the badges of the attendees you talk to at the show!  Add comments to your leads and download your leads ful l information including ratings/comments in an excel spreadsheet. \n\n\n\nOne purchase per company – can be downloaded by multiple people. Downloadable app for Android and iOS. \n\n\n\n$150.00/per exhibitor \n\n\n\n\n\n\n\nReserve Your Booth\n\n\n\nPay For Booth\n\n\n\n\n\n\n\n\nShipping\n\n\n\nTo the Show\n\n\n\nMaterials can only be accepted if they arrive on Monday\, April 14 or Tuesday\, April 15\, 2025.  Include your booth # on the boxes. \n\n\n\n\nShip to \n\n\n\nNew Jersey Expo Center HOLD for NYIFT Suppliers DayApril 15\, 2025 – Booth # 97 Sunfield Avenue\, Edison\, NJ 08837  \n\n\n\n\nFrom the Show\n\n\n\nBring your own mailing labels.  Only UPS and FedEx accepted\, and you must make your own arrangements with the carrier to return your materials.  Call UPS or FedEx on April 15\, 2025\, to arrange for your materials to be picked up. Please bring all shipping materials to the front near the Main Office for pick up. \n\n\n\n\n\nCancellation Policy\n\n\n\nThe registration fee of $800 ($750 for early registration) minus $100 handling fee will be refunded prior to February 1\, 2025. No refunds will be given for any cancellation request received after January 31\, 2025. \n\n\n\n\n\n\nReserve Your Booth\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSuppliers Day Sponsor Program\n\n\n\n\nHaven’t reserved a booth\, but still want to sponsor the section?\n\n\n\nYou can still become a sponsor. Purchase sponsorship for $350 or learn more below. \n\n\n\nPurchase 2025 Corporate Sponsorship\n\n\n\nLearn More – Corporate Sponsorship\n\n\n\n\n\nHave you reserved your booth\, but not your sponsorship?\n\n\n\nYou’re eligible for discounted corporate sponsorship at $250! \n\n\n\nPurchase 2025 Sponsorship\n\n\n\nPurchase 2025 Buyer’s Guide Ad\n\n\n\n\n\nCompare Sponsorships\n\n\n\n\n\nBenefit \n\n\n\n\n\nPlatinum$2\,000 \n\n\n\n\n\nGold$1\,000 \n\n\n\n\n\nSilver$500 \n\n\n\n\n\nCorporate$250 \n\n\n\n\n\nIndividualPurchase \n\n\n\n\n\n\n\nLogo included in all eMarketing of Expo as a sponsor \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n\n\nSignage at Expo \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n\n\nReceives the Suppliers Day Attendee List \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n\n\nLogo in Booth on Expo Floor Plan \n\n\n\nLogo in Booth displays a company logo directly on the floor plan\, making it easier for attendees to find the exhibitor. \n\n\n\n\nView Example:\n\n\n\n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n$100 \n\n\n\n\n\n\n\nLogo in Scrolling Banner on Expo Webpages  \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n\n\nLogo in Header on Expo Floor Plan \n\n\n\nLogo in Header shows the clickable company logo on the top of the floor plan. A click on a logo opens the exhibitor’s profile and highlights their booth. \n\n\n\n\nView Example:\n\n\n\n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n$250 \n\n\n\n\n\n\n\nFeatured Listings \n\n\n\n\nView Example:\n\n\n\n\n\n\nFeatured Listings are exhibitors that are shown at the top of the exhibitor list and every matching search or category. They are formatted in bold with a diamond icon and have a more prominent background. \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n$300 \n\n\n\n\n\n\n\nLead Retrieval \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n$150 \n\n\n\n\n\n\n\nDedicated eMarketing via Constant Contact and LinkedIn before the Expo \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n$500 \n\n\n\n\n\n\n\nHappy Hour Sponsor – Signage in Happy Hour Plus 5 Drink Tickets \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n$350 \n\n\n\n\n\n\n\nDrink Tickets for use during Happy Hour \n\n\n\n\n\n5 \n\n\n\n\n\n3 \n\n\n\n\n\n2 \n\n\n\n\n\n     \n\n\n\n\n\n$10 \n\n\n\n\n\n\n\nWiFi Sponsored by Flavor Producers \n\n\n\n\n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\n     \n\n\n\n\n\nSponsorship Purchased! \n\n\n\n\n\n\n\nFull Color Ad in Buyers’ Guide \n\n\n\n\n\nFull \n\n\n\n\n\nHalf \n\n\n\n\n\nQtr \n\n\n\n\n\nLogo \n\n\n\n\n\n\nFull Page$400 \n\n\n\n\n\nHalf Page$300 \n\n\n\n\n\nQtr Page$200 \n\n\n\n\n\nLogo$100 \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nView the Suppliers Day Educational Symposium Agenda below!\n\n\n\n\n\n\n\n\n\n\nCLICK HERE: Suppliers Day Educational Symposium Agenda Details \n\n\n\n\n\n\n9:00 – 9:15 AMRegistration and Light Breakfast \n\n\n\n9:15 – 9:25 AMWelcome & Introductions | Debbie Levine \n\n\n\n9:25 – 9:55 AMEvolution of Sustainability Initiatives in the Food & Beverage Space | Brian Nash\, Ingredion \n\n\n\n9:55 – 10:40 AMRole of Innovation on Sustainability Pioneers of Sustainability: Lessons from Leading Companies | Caroline Walls\, HowGood \n\n\n\n10:40 – 10:50 AMBreak \n\n\n\n10:50 – 11:20 AMNavigating the Regulatory Landscape of Sustainability and ESG Claims | Kevin C. Kenny\, Food Chain ID   \n\n\n\n11:20 – 11:50 AMPackaging Design for Sustainability | Colin Preston\, Ramboll \n\n\n\n11:50 – 12:20 PMLunch \n\n\n\n12:20 – 12:50 PMAI Tools for Food Sustainability | Vinay Indraganti and Ravi K. \n\n\n\n12:50 – 1:20 PMIndustry\, Consumer\, Restaurant Trends in Sustainability | Wei Qin\, Ingredion \n\n\n\n1:20 – 1:50 PMRestaurant Trends in Sustainability | Taylor May\, Ingredion \n\n\n\n1:50 – 2:00 PMWrap-Up | Debbie Levine \n\n\n\n\n\n\n\n\n\n\nTechnical Seminar Topics & Presenters\n\n\n\nJoin leading food science professionals as they dive into the pivotal role of sustainability in the food industry. Discover the latest trends\, innovative strategies\, and cutting-edge advancements in sustainable food production\, processing\, and consumption. \n\n\n\n\nHear firsthand how companies are driving their sustainability agendas and explore real-world examples of sustainable practices. Don’t miss this opportunity to be part of the conversation shaping the future of food! \n\n\n\nHere’s a snapshot of our agenda and the speakers presenting: \n\n\n\n\n\n\n\n\n\n\nEvolution of Sustainability Initiatives in the Food & Beverage Space – Presenting at 9:25 AM  \n\n\n\n\n\n\nPresented By \n\n\n\nBrian Nash \n\n\n\nVP of Corporate Sustainability\, Ingredion \n\n\n\n\n\n\n\nIn this session\, we will focus on how sustainability initiatives have changed in the F&B sector over the past 5-10 years\, what drivers/trends we are currently seeing in sustainability\, and what further changes we might see on the near horizon. \n\n\n\nWe will also explore how change has brought complexity to sustainability and how organizations might start to navigate that complexity. \n\n\n\n\nRead Bio\nBrian Nash is the Vice President of Corporate Sustainability at Ingredion\, responsible for establishing and executing the company’s sustainability strategy. He chairs the Global Sustainability Council and collaborates externally with customers\, NGOs\, and other organizations to advance Ingredion’s 2030 goals. Brian holds a bachelor’s degree in Chemistry from Indiana University\, a master’s in Environmental Management from the University of Findlay\, and a master’s in Sustainability Management from the University of Cambridge. He also serves as an adjunct lecturer and global Ambassador to the Cambridge Institute for Sustainability Leadership.​ \n\n\n\n\n\n\n\n\n\n\n\n\nLeveraging the Power of Product Innovation for Net Zero Carbon Goals – Presenting at 9:55 AM\n\n\n\n\nPresented By \n\n\n\nCate Battey \n\n\n\nDirector of Growth & Innovation\, HowGood \n\n\n\n\n\nCarbon reduction commitments are being made by food and beverage companies across the industry at an increasingly rapid clip. With climate regulations on the rise\, consumer demand increasing for sustainable products\, and investor interest leaning toward planet-friendly brands\, there is more attention on a company’s carbon footprint than ever before. But\, are product developers being given the tools to design sustainability from the very beginning? With 87% of a company’s corporate footprint in its ingredients\, product innovation is a powerful pathway to corporate decarbonization. ​ \n\n\n\nJoin HowGood for a collaborative discussion on where impact originates\, how innovators can gain access to sustainability insights throughout the development process\, and why “impact” means more than just carbon. \n\n\n\n\nRead Bio\nCate is the Director of Growth & Innovation at HowGood\, the world’s largest product sustainability database. HowGood’s platform helps brands measure their environmental and social impact\, as well as identify opportunities to improve sourcing locations or practices to create products that are better for our planet. For the last 9 years Cate has worked with brands across the sustainability and tech industries to drive ROI and deliver measurable results against their brand goals. She’s based out of Brooklyn\, NY. \n\n\n\n\n\n\n\n\n\n\n\n\nNavigating the Regulatory Landscape of Sustainability and ESG Claims – Presenting at 10:50 AM\n\n\n\n\nPresented By \n\n\n\nKevin C. Kenny\, J.D.\, LL.M \n\n\n\nSenior Advisor\, FoodChain ID \n\n\n\n\n\nAs sustainability and Environmental\, Social\, and Governance (ESG) initiatives become critical components of business strategy\, companies face increasing scrutiny on any claims made. This session will provide an overview of the evolving regulatory frameworks governing sustainability and ESG claims\, highlighting key global standards\, legal risks and best practices for compliance. \n\n\n\nAttendees will gain insights into the importance of substantiating claims\, avoiding greenwashing and navigating specific regulations to align corporate messaging with legal and consumer expectations – and lowering risk.​ \n\n\n\n\nRead Bio\nKevin C. Kenny is a regulatory attorney with nearly 30 years of experience in the food and consumer products industries. He co-founded Decernis LLC in 2003\, which was acquired by FoodChain ID in 2019. Kevin joined FoodChain ID’s Executive Leadership Team in 2020 and retired in 2024\, continuing to consult part-time. He founded Invenimus LLC in 2024\, offering global courses on food regulatory compliance. Kevin specializes in food contact and food additive regulations and has built Packaging Sustainability offerings for FoodChain ID.​ \n\n\n\n\n\n\n\n\n\n\n\n\nCurrent State of Circular Packaging: Drivers and Solutions – Presenting at 11:20 AM\n\n\n\n\nPresented By \n\n\n\nColin Preston\, Ph.D. \n\n\n\nManaging Consultant\, Circular Economy & Resource Management Practice\, Ramboll \n\n\n\n\n\nThis session looks at the evolving landscape of sustainable packaging for food & food ingredient products\, focusing on drivers to reduce packaging waste and available circular solutions. \n\n\n\nAttendees of this talk will gain knowledge of the various regulations\, materials innovations\, packaging designs\, and waste diversion programs that are enabling a circular economy for food packaging. \n\n\n\n\nRead Bio\nColin Preston is a Managing Consultant at Ramboll\, specializing in Circular Economy and Resource Management. With 10 years of industry experience\, he integrates circular materials and sustainable processes into value chains. Colin previously led R&D initiatives at NanoLab and Mori\, focusing on coatings development\, sustainable packaging\, process scale-up\, and circular materials. He holds a Ph.D. in Materials Science and brings expertise in developing new products\, packaging\, and renewable materials.​ \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nAI Tools for Sustainability in Food Systems – Presenting at 12:20 PM​\n\n\n\n\nPresented ByVinay IndragantiFounder and CEO of BCD iLabs (innov8 NXT)​& \n\n\n\nRavi Karkara \n\n\n\nCo-Founder\, The AI for Food Global Initiative​ \n\n\n\n\n\nAI tools that enhance sustainability across food systems will be introduced\, focusing on key concepts and practical applications. The presentation will cover the role of AI in driving sustainable practices\, highlight specific AI tools and their real-world applications\, such as optimizing supply chains\, reducing food waste\, and improving crop yields\, and discuss the benefits of integrating AI for sustainable food production and distribution\, including increased efficiency\, reduced environmental impact\, and enhanced food security.​ \n\n\n\n\nRead Bio – Vinay\nVinay Indraganti is an author and leader in AI-powered food innovation with extensive experience in the field. As the Founder and CEO of BCD iLabs (innov8 NXT)\, he is transforming R&D through groundbreaking AI-driven Design of Experiments\, significantly accelerating product development and enhancing food formulation. Vinay co-authored “The AI for Food Movement” and co-founded The AI for Food Global Initiative. Vinay successfully hosted the first AI for Food Global Summit in Chicago in August 2024\, and continues to shape the future of food science through his innovative approaches.​ \n\n\n\n\nRead Bio – Ravi\nRavi Karkara is an author\, investor\, and sustainability leader with over 25 years of global experience. He co-authored “The AI for Food Movement” and co-founded The AI for Food Global Initiative. Ravi leverages technology to drive sustainability in the food sector and has championed environmental stewardship and social responsibility across various industries. He mentors leaders on sustainable practices and emphasizes the importance of sustainable food systems. Ravi was awarded the Global Sustainability Champion at Capitol Hill and his campaign #BuildSustainableNow won the best social media campaign award on X.​ \n\n\n\n\n\n\n\n\n\n\n\n\nThe Sustainable Future for the US Consumer – Presenting at 12:50 PM\n\n\n\n\nPresented By \n\n\n\nWei Qin \n\n\n\nGlobal Director of Insights\, Center of Excellence\, Ingredion \n\n\n\n\n\nTwo thirds of the consumers say that they are committed to have a positive impact on the environment. Concern on our sustainable future intensified post-pandemic. No more than one third of the consumers have purchased sustainable food & beverage products in the past three months (June 2023 Statista survey). \n\n\n\nThe biggest purchase driver is sustainable packaging. The biggest purchase avoider is price. Who is willing to pay more for sustainable products? What is the future of sustainability for consumers?  \n\n\n\n\nRead Bio\nWei Qin leads the Global Insights Center of Excellence at Ingredion\, shaping business strategy\, identifying growth areas\, and driving innovation. She has experience in product development\, consumer research\, and category management from the Flavor & Fragrance Industry and CPG companies. Wei holds a Ph.D. in Food Science from Penn State University\, specializing in Market Research in food technologies\, and a bachelor’s degree in Biochemistry from Beijing Normal University. She brings a deep perspective to thought leadership\, marketing communications\, and Go-to-Market materials. ​ \n\n\n\n\n\n\n\n\n\n\n\n\nGreen Cuisine: The Future of Sustainable Cooking – Presenting at 1:20 PM\n\n\n\n\nPresented By \n\n\n\nTaylor May \n\n\n\nSenior Culinologist\, Ingredion \n\n\n\n\n\nThis presentation is packed with exciting insights for a greener future in the kitchen and beyond! We’ll explore how unique ingredients are being implemented to make a big environmental impact\, and how eco-friendly kitchens are leading the charge by prioritizing local. \n\n\n\nWe’ll discover how the industry is repurposing food waste and leveraging AI to revolutionize the food scene. \n\n\n\n\nRead Bio\nTaylor May is a Senior Culinologist at Ingredion\, specializing in sugar-reduction and front-end innovation. With a Bachelor of Science in Food Science with an emphasis in Culinology from Clemson University\, she combines scientific and culinary knowledge to develop holistic product solutions. Taylor has successfully led multiple product development projects\, focusing on creating healthier and more sustainable food options. She brings a passion for trendy and impactful solutions to her role\, understanding market and consumer needs.​ \n\n\n\n\n\n\n\n\n\n\n\n\n\nSuppliers’ Night – Hotel Information\n\n\nThe following hotels have special rates for Suppliers’ Night and have easy access to dining and entertainment. \n\n\nBeware of hotel scams. There are many hotels to choose from in the area. The hotels listed here have provided a special rate for our event. There are no other hotels providing special deals through New York Section IFT. \n\n\n\n\n\n\n\n\n\n\n\n\n\nCourtyard Edison – Woodbridge\n\n\n\nAddress:3105 Woodbridge AvenueEdison\, NJ 08837 \n\n\n\nRate:\n\n\n\nGroup Rate: $130.00 plus tax \n\n\n\nBooking Link/Directions:Book Online or call directly at 732-646-4961 and ask for the New York IFT rate. \n\n\n\n\n\nHilton Garden Inn – Edison\n\n\n\nAddress:50 Raritan Center ParkwayEdison\, NJ 08837 \n\n\n\nRate:\n\n\n\nGroup Rate: $149.00 plus tax \n\n\n\nBooking Link/Directions:Book Online or call directly at 732-225-0900 and ask for the New York IFT rate. \n\n\n\n\n\nSheraton – Edison\n\n\n\nAddress:125 Raritan Center ParkwayEdison\, NJ 08837 \n\n\n\nRate:\n\n\n\nGroup Rate: $139.00 plus taxBooking Link/Directions:Book Online or call directly at 732-225-8300 and ask for the New York IFT rate. \n\n\n\n\n\n\n\n\n\n\n\nView 2025 Buyer’s Guide\n\n\n\n\n\n\n\n\n\nNew York IFT Annual Expo\n\n\n\nThursday\, April 16\, 2026\n\n\n\n2:00 – 6:00 PM\n\n\n\nJoin food industry professionals & exhibitors from the New York area at Birchwood Manor for our New York IFT Annual Expo. We expect another great year with even more exhibitors and attendees! \n\n\n\n\nReserve Your Exhibitor Space\n  \n  \n\n\n\n\nLearn More\n\n\n\n\n\n\n\n\nAttendees\n\n\n\n\n\nExhibitors\n\n\n\n\n\nSeminars\n\n\n\n\n\n2025 Stats\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin us on Thursday\, April 16\, 2026 for an entire day of learning from industry experts\, exploring the exhibit hall\, and networking. \n\n\n\nMap Out Your Day\n\n\n\nBefore or during the Expo\, check out the floor plan! \n\n\n\nUsing the iOS or Android mobile app? Search “New York IFT Annual Expo 2026\,” and select it. (If our expo doesn’t immediately show up\, pull down on the search list area to refresh the page) \n\n\n\nOnce you’re viewing our show\, tap the heart icon in the top right corner to save it to your favorites for easier viewing later on. \n\n\n\nCheck out the Floor Plan to view current exhibitors. Search by product and service to map out your day! \n\n\n\n\nExpoFP Web Viewer\n\n\n\nApple App Store\n\n\n\nGoogle Play Store\n\n\n\n\n\n\n\n\n\n\n\n2025 Buyer’s Guide\n\n\n\nMissed last year’s expo? Catch up with who exhibited. \n\n\n\nView 2025 Buyer’s Guide\n  \n  \n\n\n\n\n\n\n\n\n\nRegister to Attend\n\n\n\n\n\nExpo Floor Plan\n\n\n\n\n\n\n\n\n\nDate\n\n\n\n	\n		\n			Wednesday\, May 6		\n\n					\n				@			\n			\n				5:00 pm			\n		\n									\n					–				\n			\n							\n					8:00 pm				\n			\n							EDT\n						 \n\n\n\n\n\n\nSchedule\n\n\n\n9:00 AM – 2:00 PM – Technical Seminars\n\n\n\n2:00 PM – 6:00 PM – Expo\n\n\n\n3:30 PM – 5:30 PM – Student Poster Presentations\n\n\n\n4:30 PM – 6:00 PM – Happy Hour & Cash Bar\n\n\n\n\n\nLocation\n\n\n\n	\n	\n\n	\n		Birchwood Manor\n	\n\n	\n						\n				\n\n111 North Jefferson Road\n	\n		\n		Whippany\,\n\n	NJ\n\n	07981\n\n	United States\n\n\n\n									+ Google Map							\n		\n		\n					View Venue Website\n			\n	\n	\n\n	\n\n\n\n\n	\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpace Information\n\n\n\nFees:\n\n\n\n$750 Early Bird Discount (through 1/31/2026) $800 Standard Fee (beginning 2/1/2026) \n\n\n\nTabletop Includes:\n\n\n\n7×7′ exhibitor space\n\n\n\n6-foot skirted tabletop\n\n\n\nCarpeting\n\n\n\n2 chairs\n\n\n\nWiFi\n\n\n\nAvailable for Purchase\n\n\n\nElectricity – $135 for 500-watt single plug\n\n\n\nExtra Chair – $10 each\n\n\n\nConnect with Attendees\n\n\n\nLead Retrieval – $150 per exhibiting company. \n\n\n\nScan badges\, score\, and download your leads after the Expo. \n\n\n\n\n\n\n\n\n\n\n\nInstructions: Registering a Booth\n\n\n\n\n\n\nBooths with a green fill are open for reservation. \n\n\n\n\nZoom into the map booth below to see more details on each booth – number\, size\, and cost.\n\n\n\nOnce you’ve found the right booth\, click on it to select. The panel on the left should display the relevant booth information.\n\n\n\nWhen you’re ready to move forward\, click “reserve” on the left panel. You’ll be taken to the exhibitor portal to complete your reservation.\n\n\n\nIn the registration page\, you’re able to select booth add-ons & sponsorships to your reservation.\n\n\n\nOnce you’ve selected any add-ons & your information is correctly entered – press “Reserve” at the bottom of the page. You’re all set!\n\n\n\n\nOnce you’ve registered you’ll receive information via the provided email\, as well as the link to your individual exhibitor portal. \n\n\n\n\n\n\n\n\n\n\nReserve Your Exhibitor Space\n\n\n\nRegister Badges\n\n\n\n\n\n\n\n\n\n\n\nDate\n\n\n\n	\n		\n			Wednesday\, May 6		\n\n					\n				@			\n			\n				5:00 pm			\n		\n									\n					–				\n			\n							\n					8:00 pm				\n			\n							EDT\n						 \n\n\n\n\n\n\nSchedule\n\n\n\n9:00 AM – 2:00 PM – Technical Seminars\n\n\n\n2:00 PM – 6:00 PM – Expo\n\n\n\n3:30 PM – 5:30 PM – Student Poster Presentations\n\n\n\n4:30 PM – 6:00 PM – Happy Hour & Cash Bar\n\n\n\n\n\nLocation\n\n\n\n	\n	\n\n	\n		Birchwood Manor\n	\n\n	\n						\n				\n\n111 North Jefferson Road\n	\n		\n		Whippany\,\n\n	NJ\n\n	07981\n\n	United States\n\n\n\n									+ Google Map							\n		\n		\n					View Venue Website\n			\n	\n	\n\n	\n\n\n\n\n	\n\n\n\n\n\n\n\n\n\n\n\n\n\nSponsors save on Suppliers’ Day\n\n\n\nFour levels. Year-round visibility. Real community impact. Become a sponsor today. \n\n\n\nLearn More\n\n\n\n\n\n\n\n\n\n        \n            \n                                \n                                        \n                        \n                            \n                            Platinum LabelPlatinum SponsorsPlatinum SponsorsPlatinum SponsorsGold LabelGold SponsorsGold SponsorsGold SponsorsSilver LabelSilver SponsorsSilver SponsorsSilver SponsorsSilver SponsorsSilver SponsorsSilver SponsorsSilver SponsorsBronze LabelBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze SponsorsBronze Sponsors
URL:https://nyift.org/event/suppliers-day-2026/
LOCATION:Birchwood Manor\, 111 North Jefferson Road\, Whippany\, NJ\, 07981\, United States
CATEGORIES:CNJIFT,Expo,NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260428T170000
DTEND;TZID=America/New_York:20260428T170000
DTSTAMP:20260403T152038
CREATED:20260305T083045Z
LAST-MODIFIED:20260305T220351Z
UID:50760-1777395600-1777395600@nyift.org
SUMMARY:Somerset Patriots vs. Portland Sea Dogs
DESCRIPTION:Somerset Patriots vs. Portland Sea Dogs\n\n\n\n\n\n\n\n\n\nJoin CNJ IFT for an unforgettable night at the ballpark in our exclusive private suite as the Somerset Patriots take the field on April 28\, 2026! Enjoy prime views\, great food\, and a relaxed atmosphere perfect for networking\, unwinding\, and cheering with colleagues. Space is limited\, so be sure to register and purchase your ticket early. \n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n5:00 PMSuite Opens6:05 PMGame Starts\n\n\n\n\n\n\n\nFees\n\n\n\nLimit of 40 attendees\, register today! \n\n\n\nAttendance$65
URL:https://nyift.org/event/patriots-vs-sea-dogs/
LOCATION:TD Bank Ballpark\, 1 Patriots Park\, Bridgewater\, New Jersey\, 08807\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260506T170000
DTEND;TZID=America/New_York:20260506T200000
DTSTAMP:20260403T152038
CREATED:20260401T215351Z
LAST-MODIFIED:20260402T020458Z
UID:51029-1778086800-1778097600@nyift.org
SUMMARY:Early Careerists Networking
DESCRIPTION:Early Careerists Networking\n\n\n\n\n\n\n\n\n\nNetwork over pizza & drinks with others who are early in their careers. \n\n\n\n\nLocation\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nRegistration closes Friday\, May 1\, 2026 \n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n5:00 – 8:00 PMNetworking\, Pizza\, & Drinks\n\n\n\n\n\nFees\n\n\n\nLimit of 35 attendees\, register today! \n\n\n\nEarly Careerists$15\n\n\n\n\n\nMenu\n\n\n\nIncluded with registration:Drink ticket & pizza
URL:https://nyift.org/event/early-careerists-networking/
LOCATION:Flounder Brewing Co.\, 2 Clerico Lane\, Building 4\, Hillsborough\, New Jersey\, 08844\, United States
CATEGORIES:CNJIFT,Networking,NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260513T170000
DTEND;TZID=America/New_York:20260513T200000
DTSTAMP:20260403T152038
CREATED:20260317T182725Z
LAST-MODIFIED:20260317T182926Z
UID:50979-1778691600-1778702400@nyift.org
SUMMARY:Shifting Tides: Changes in Consumer Behavior
DESCRIPTION:Shifting Tides\n\n\n\nChanges in Consumer Behavior Towards Natural Functional Foods & Beverages\n\n\n\n\n\n\n\n\n\nOverall\, health first thinking and ingredient led innovation are reshaping how consumers choose and trust beverage brands. The 2026 beverage landscape shows a decisive shift toward lower sugar formulations\, with consumers treating reduced sugar as a basic expectation rather than a bonus. Functional beverages are becoming part of daily wellness routines\, driven by interest in energy\, focus\, gut health\, and stress support. Trending ingredients like mushrooms\, botanicals\, electrolytes\, and prebiotics reflect a desire for natural\, evidence aligned performance benefits. \n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nDamian Browne\, Ph.D.\n\n\n\nVice President\, Research & Development – PepsiCo \n\n\n\n\nBio\n\nI am currently VP\, R&D region lead serving as the primary R&D point of contact for all North America business partners and responsible for the technical development of all domestic brands including Away-From-Home and our joint ventures. Prior to this role I led a team responsible for connecting early scientific insights and consumer unmet needs to drive the front end of innovation for Global Beverages. The team consisted of Culinary\, Early-Stage Innovation (ESI)\, Ingredient Specifications\, Ingredient and Flavor subject matter experts driving our science of ingredients and flavors.   \n\n\n\nI started my PepsiCo career in 2007 in Cork\, Ireland developing and building analytical and research chemistry capabilities supporting Europe and AMEA translating scientific research to process solutions for improved quality and productivity. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nRegistration closes May 11\, 2026 \n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n5:00 – 6:00 PMNetworking & Appetizers6:00 – 7:00 PMSpeaker7:00 – 8:00 PMDinner\n\n\n\n\n\nFees\n\n\n\nLimit of 100 attendees\, register today! \n\n\n\nMembers$55Students\, Unemployed\, Emeritus\, & Executive Board$30Non-Members$60\n\n\n\n\n\nMenu\n\n\n\nBuffet
URL:https://nyift.org/event/shifting-tides-changes-in-consumer-behavior/
LOCATION:PepsiCo Cafeteria\, 50 Stevens Avenue\, Valhalla\, NY\, 10595\, United States
CATEGORIES:NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260601T113000
DTEND;TZID=America/New_York:20260601T113000
DTSTAMP:20260403T152038
CREATED:20251212T015111Z
LAST-MODIFIED:20260107T211242Z
UID:50178-1780313400-1780313400@nyift.org
SUMMARY:Central New Jersey IFT 2026 Golf Outing
DESCRIPTION:Central New Jersey IFT 2026 Annual Golf Outing\n\n\n\nThink Spring! Think Golf! \n\n\n\nPull out those clubs and start practicing for winning the longest drive! \n\n\n\n\nRegistration Add-ons\n\n\n\nAvailable when registering. Purchase Raffle Tickets Online and Get 3 Extra for the Same Price! \n\n\n\nGolfer Upgrade Set(2) Mulligans\, (2) Kicks\, & (1) Throw per Set$3010 Raffle TicketsPurchase door/raffle prizes early! 7/$25 if purchased at the course.$2550/50 TicketsIf you purchase online\, you receive 15 tickets/$10. 10 tickets/$10 the day of the outing.$10\n\n\n\n\n\n\n\nSponsor the Golf Outing\n\n\n\n\n\nSponsorship Opportunities\n\n\n\nSponsor any of the items to have your logo added! A great way to be recognized at the outing. \n\n\n\nBecome a Sponsor\n\n\n\n\n\n\n\n\nOuting Sponsor\n\n\n\n$1500\n\n\n\n\nSponsor the entire day!  Sponsorship includes: \n\nPersonalized signage at registration area\nRecognition in every marketing email\n(1) Complimentary Foursome\n\n1 available. \n\n\n\n\n\n\n\n\n\n\n\nGolf Ball Sponsor\n\n\n\n$1000\n\n\n\n\nHave your logo on each golf ball. 1 available. \n\n\n\n\n\n\n\n\n\n\n\nBeverage Cart Sponsor\n\n\n\n$750\n\n\n\n\nHave your logo on the Beverage Cart. 1 available. \n\n\n\n\n\n\n\n\n\n\n\nGolf Cart Sponsor\n\n\n\n$500\n\n\n\n\n\nDisplay your company logo on each player’s golf cart! 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\nGoodie Bag Sponsor\n\n\n\n$450\n\n\n\n\n\n\nCompany logo on each golfer’s goodie bag. 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\n\nGolf Towel Sponsor\n\n\n\n$Sold Out\n\n\n\n\n\n\nSponsored by Carmi Flavors. \n\n\n\n\n\n\n\n\n\n\n\n\n\nTee Sponsor\n\n\n\n$350\n\n\n\n\n\n\n\nCompany logo on each player’s set of tees. 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nHole Sponsor\n\n\n\n$100\n\n\n\n\n\n\n\n\nSignage on a hole. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMen’s Longest Drive Sponsor\n\n\n\n$150\n\n\n\n\n\n\n\n\n\nCompetition/Skill Prize. 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nWomen’s Longest Drive Sponsor\n\n\n\n$150\n\n\n\n\n\n\n\n\n\nCompetition/Skill Prize. 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMen’s Closest to the Pin Sponsor\n\n\n\n$150\n\n\n\n\n\n\n\n\n\nCompetition/Skill Prize. 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nWomen’s Closest to the Pin Sponsor\n\n\n\n$150\n\n\n\n\n\n\n\n\n\nCompetition/Skill Prize. 1 available. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\n\n\nSchedule\n\n\n\n\n\n11:30 AMRegistration12:00 PMLunch1:00 PMShotgun Start6:00 PMDinner\n\n\n\n\n\nRegistration Fees\n\n\n\nBefore April 30 get $25 off single golfer tickets & $100 off foursome tickets\n\n\n\n1 Golfer$200Foursome$800Dinner Only$55Lunch Only$30\n\n\n\n\n\nLocation
URL:https://nyift.org/event/central-new-jersey-ift-2026-golf-outing/
LOCATION:The Meadows at Middlesex\, 70 Hunters Glen Dr\, Plainsboro Township\, New Jersey\, 08536\, United States
CATEGORIES:CNJIFT
END:VEVENT
END:VCALENDAR