NYIFT Chair
Spencer Sullivan
Retired – PepsiCo
Twelve months ago, I was looking forward to my second opportunity to serve as chair for NYIFT. My first term coincided with the COVID pandemic, which presented a series of interesting challenges for the organization but dampened many of the activities that make section membership fun and professionally fulfilling. As I now consider the 2023-2024 program year, I think that it is safe to say that we are back! A combination of great topics and great venues resulted in full capacity for every event. Our biggest challenge was finding room for an extra five or ten people every time we met – that’s the kind of challenge we like!
The beauty of each meeting’s success was the range of contributors who took responsibility for a particular meeting and made it happen. Subcommittees worked through corporate mazes to make our events at Mondelēz and PepsiCo successful. The work done to create expert panels on subjects like AI was incredible. IFT President Sean Leighton’s in-person presentation at the March meeting was compelling while at the same time, it demonstrated that we are indeed pushing past pandemic limitations; and, as our capstone event of the year, Suppliers’ Day 2024 provided both a showcase for 166 vendors and a highly relevant technical program for attendees.
Less apparent but just as important, we were able to bolster the internal structure of the organization so that the New York IFT can continue its mission into the second quarter of the twenty-first century. Our bylaws have been updated to reflect best and current practices. Our financial “deep dive” brought on by the stress of the COVID years has resulted in improved investment strategies and financial management.
Before I move on to my second term as Immediate Past Chair, I would like to thank the entire board and all the committee members for making this a great year. Chair-Elect Suzanne Mutz-Darwell and Immediate Past-Chair Sophia Jin both made my job as Chair incredibly easy. Additionally, Gerri Cristantiello, as our Chapter Administrator, provided a helping hand with everything we do.
I am looking forward to working with our new board to make our 2024-2025 program year even better. The Board will be a great mix of new talent and seasoned veterans. Our planning efforts for the fall are already underway.
CNJIFT Subsection Chair
Carol BoNey
Retired – IFF
When I heard from our elected Chair for 2023-24 that she would not be able to continue for the year due to her new job position, my immediate reaction was “oh no what do we do now?” This section is very near and dear to me as it was started when General Foods relocated me from Dover, DE. I worked closely with Gary Wheelock and Marijan Boskovic to get the section started and I could not see it dissolved on my watch. So, I stepped in as Chair for the remaining calendar year.
We had a very successful Trivia Night at Rutgers University, and a wonderful Holiday Meeting with Gary Pavlis, Wine Expert from Rutgers University and Eric Schmoyer, Senior R&D Manager – Technical Services from Barry Callebaut. Nothing can ever go wrong with Wine and Chocolate!
We had another exciting Student Night held at Rutgers University. The program was expanded this year to include professionals from the food industry to speak with students one-on-one to learn about their company and for possible internship positions.
And lastly, we had a wonderful day for the golf outing. Included in this newsletter are some photos; it was a beautiful day for golf.
I would like to thank everyone on the CNJIFT Board for their support throughout the year. I welcome and also thank Debbie Levine from Ingredion for accepting the Chair position for the coming year. Kerri Goad-Berrios from Kalustyan has accepted our secretary position and Salvatore Mastriani will be moving from Director-at-Large to Treasurer. Thank you to Ronnie McBurnie for her many years of service as our Treasurer. Ronnie will be moving into the position of Director-at-Large.
Have a wonderful summer and we both look forward to seeing you all in September.
March 2026
CNJIFT Section Chair
Debbie Levine
Director, Global Scientific & Regulatory Affairs Ingredion, Inc.Dear NYIFT and CNJIFT Members,
In a time of rapid change across the food industry, thoughtful conversation and community matter more than ever. Our February meeting at Rutgers University exemplified this, bringing together members for an engaging discussion on food processing, additives, and the future of food.
The evening offered a strong mix of professional dialogue and community connection. In addition to recognizing outstanding student achievement through our scholarship awards and research poster competition, members participated in a thought‑provoking panel that addressed topics at the forefront of our field.
We extend our sincere thanks to Dr. Don Schaffner for moderating the panel and guiding a balanced, insightful conversation.
We are also grateful to our panelists—Dr. Mukund Karwe, Ms. Helen Kor, and Ms. Lauren Swann—for sharing their expertise and perspectives. Their contributions sparked meaningful questions and dialogue, reinforcing the value of bringing together expertise from across the food industry.
Looking ahead, we are excited about the events planned for the coming months. The next meeting will be Tuesday, March 24th at Mondelēz and will feature Dr. Peggy Poole, President of IFT. Dr. Poole will share her professional journey through the world of food science and reflect on how IFT has helped guide and shape her career. Her story promises to resonate with professionals at every stage. Look for registration information elsewhere in this newsletter.
In April, we look forward to Suppliers’ Day (Thursday, April 16th), at a new location (in Whippany, NJ) and featuring an outstanding symposium focused on Nutrition & Product Design for a Market Shaped by Ultra‑Processed Foods and GLP‑1 Trends. In addition to high‑quality technical content, Suppliers’ Day showcases an engaging exhibit hall where companies highlight the latest ingredient innovations and technologies designed to support today’s food scientist. With strong learning opportunities and plenty of time to connect with peers and suppliers, this signature event is always a highlight of our program year.
As you’re penciling in all these great section events, don’t forget to look ahead to June and some warmer weather. Mark your calendar for Monday, June 1st and join us for CNJIFT’s annual Golf Outing at The Meadows at Middlesex in Plainsboro, NJ. It’s a fun way to get outside, enjoy good company, and spend the day on the golf course as we kick off the summer!
As always, thank you to our speakers, volunteers, sponsors, and members who make the NY/CNJIFT a vibrant and engaged community. I look forward to seeing many of you at our upcoming meetings.
Warm regards,
Debbie Levine
Chair, CNJIFT
Director, Global Scientific & Regulatory Affairs
Ingredion, Inc.
February 2026
NYIFT Section Chair
Margaux Mora
Senior Associate, Global Sensory Ingredion, Inc.Dear NYIFT and CNJIFT Members,
I hope your year is off to a great start and that you are staying safe and warm!
We began 2026 with an outstanding January webinar featuring Lynn Dornblaser from Mintel, who shared strategies for cutting through consumer confusion in today’s complex marketplace.
Thank you to everyone who joined and contributed to this wonderful webinar and to Lynn for another fantastic presentation!
Looking ahead, we have an exciting lineup of events:
- Rutgers Student Night on February 19th: a fantastic opportunity to connect with future food scientists. This event will feature a career fair alongside networking and a panel presentation on “Clean Label, Minimal Processing, and Ultra-Processed Foods”, making it a must-attend for professionals and students alike.
- Dinner Meeting at Mondelēz on March 24th: a highlight of the NYIFT calendar every year. This year’s event will feature a presentation by IFT President Dr. Peggy Poole.
- Suppliers’ Day on April 16th: including a technical session focused on “Product Development Challenges in the Age of Ultra-Processed Foods and GLP-1 Nutritional Demands.” We’re calling on our members and partners to participate through exhibiting, sponsoring, and/or attending to make this event a success.
Thank you for being part of NYIFT. Your engagement and feedback make these events possible. If you are interested in getting more involved in volunteering and/or becoming a vital part of our Executive Committee, please reach out.
I look forward to seeing you soon!
Margaux Mora
Chair, NYIFT
Sr. Associate, Global Sensory
Ingredion Incorporated