NYIFT Dinner Meetings

JOINT NYIFT/NUTMEG DINNER MEETING

Thursday, May 9, 2019
Networking 5:00 pm | Speaker 6:00 pm  | Dinner 7:00 pm

Date:              Thursday, May 9, 2019
Title:              The role of Nutrient Profiling to Inform Innovation and Transformation
                         in the Food Industry
Speaker:        Marianne O’Shea, Ph.D., Vice President – Nutrition Sciences – PepsiCo
Venue:           PepsiCo – 700 Anderson Hill Road, Purchase, NY 10577 
                         ***Photo I.D. is required for this meeting***


Internal nutrition profiling schemes are needed by industry as a guide for product development to enable portfolio expansion while reducing nutrients of concern and increasing nutrients of need on  a global scale. To enable PepsiCo to meet health goals aiming to reduce added sugars, saturated fats, and sodium in the diet and to provide consumers with choices that enable them to meet their nutrition goals, a set of rigorous nutrition criteria were developed. PepsiCo Nutrition Criteria (PNC) is the nutrition guideline schemes used by the company as a compass to guide new product development and renovate reformulation of existing products. While the criteria are used internally, they are based on dietary and nutrient recommendations from the leading external global nutrition and public health authorities including World Health Organization (WHO), Food & Agricultural Organization (FAO), US Institute of Medicine of the National Academy of Sciences (IOM), European Food Safety Authority (EFSA), USDA Evidence Analysis Library (EAL), and Eurodiet; along with certain country-specific dietary guidelines. Based on published external recommendations, global consumption patterns, and the role of given products within the diet, and the specific cohort a product is intended for, rigorous criterion were developed for twenty product categories representing the PepsiCo portfolio. -The PNC criteria defines maximum thresholds for nutrients to limit; minimum levels for nutrients to encourage; and, minimum levels for food groups to encourage. Products placed within the 20 categories are required to meet baseline criteria, utilizing a stepwise process towards nutritional enhancement.

Dr. Marianne O’Shea is Vice President of Global Nutrition Sciences for PepsiCo, leading a dynamic team of nutrition experts to guide the nutrition strategy fueling PepsiCo’s innovation and portfolio transformation through nutrition science. Dr. O’Shea and her team collaborate with internal cross functional teams and business units worldwide to implement nutrition and health science programs that capitalize on our strengths and address gaps in PepsiCo’s portfolio.

Dr. Marianne O’Shea joined PepsiCo  in 2010, prior to that she held various R&D roles within several sectors of the industry including nutritional ingredient suppliers to both food and supplement industry and originally started her career in CPG with Unilever in the Netherlands. Her current priority is to guide the transformation of PepsiCo’s portfolio to provide more nutritious choices for consumers by increasing nutrients of need such as fiber, while reducing nutrients to limit such as saturated fats and added sugars. In addition her team are responsible for the development of science to support positioning of consumer products relative to digestive health, energy, hydration and heart health. Marianne is a co-author on more than 50 publications and book chapters on the health benefits of grains and lipids and is co-inventor on several patents. She has a global perspective obtained through education and career experience throughout Europe and the US.

In addition to R&D related roles, Dr. O’Shea was also in general management prior to joining PepsiCo, responsible for managing North American operations for Lipid Nutrition LLC.

Dr. O’Shea holds a degree in biochemistry from University College Dublin and has a Ph.D. in biochemistry and nutrition from Dublin City University. She continued postgraduate training at Dublin City University and subsequently during her career received executive training in general management from the University of Chicago School of Business.


Fee:
$55 – NY/CNJ IFT Members before 12:00 noon 5/3/19
$60 – NY/CNJ IFT Nonmembers & Members after 12:00 noon 5/3/19
$30 – Students, Unemployed & Retired Members before 12:00 noon 5/3/19
$40 – Students, Unemployed & Retired Members after 12:00 noon 5/3/19


DINNER

Appetizers during Networking – 
Artisan Cheese Board, Antipasto, Mediterranean Table.

Buffet Dinner

Organic baby kale, grilled asparagus, avocado, edamame, herb and yogurt green goddess dressing

Peppercorn rubbed beef tenderloin, au poivre jus

Ten herb roasted all natural chicken shallot, white wine, jus

Pasta Primavera

Roasted broccolini, garlic, EVO olive oil

Coffee, Tea & Mini Desserts


RESERVATIONS

Make your reservations as soon as possible and by Friday, May 3 and save! 
Complete the reservation form below

NOTE:  Cancellations are valid only if received by 12:00 noon the day before the meeting. Cancellations received after 12:00 noon the day before the meeting will be considered a No Show and you will be billed. 

Make your reservations by

  1. Telephone at 201-905-0090 or email at nyiftoffice@optonline.net. Please leave/email your name, company name, email address and telephone number. You will receive an email confirmation.  The day prior to the meeting you will receive a link to pay by credit card. You may pay with Cash, Check or Credit Card at the door.  OR
  2. Complete the following reservation form. Payment may be made by CASH, CHECK, or CREDIT CARD either now or at the door.

To register for this meeting, please call the NYIFT Office at 201-905-0090 or email nyiftoffice@optonline.net.

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