DECEMBER - JANUARY 5CXO INSIGHTSCXO INSIGHTS22 KALAHARI RESORTS & CONVENTIONS INNOVATES THE CATERING INDUSTRY, ONE EVENT AT A TIMEChristopher Hammond, Corporate Director of Food & Beverage, Kalahari Resorts & Conventions 17 IMPACT OF SODIUM-BASED FOOD PRESERVATIVESSarah Engstrom, R&D Manager, Grande Custom Ingredients Group20 BUILDING A CULTURE OF QUALITY, ONE PERSON AT A TIMEPam Malcontento, Senior Director Quality North America, Ingredion Inc21 PRIORITIZING THE CUSTOMER EXPERIENCEPaul Tobias, District & Quality Assurance Manager, Osmow's Inc. 24 SOLI ORGANIC'S RECIPE FOR AFFORDABLE, INDOOR ORGANIC PRODUCE: THE RIGHT BLEND OF TECH + NATURE Gianna De Caro, Chief Product Officer, Soli Organic28 THE PRO-FOOD SCIENCE MOVEMENTChristopher Koetke, Corporate Executive Chef, Ajinomoto Health & Nutrition, North America, Inc.25 CHANGES NEEDED IN FOREIGN SUPPLIER VERIFICATION PROGRAMSTed Beyer, Sr. Quality Assurance Manager | Co-Manufacturing and IngredientsSun-Maid Growers of CaliforniaFEATURED COMPANYTOP 10NUTRACEUTICALSCOMPANIES - 202326 FIVE KEYS TO SUCCESSFUL LEADERSHIPJim Beauregard, Director of Research & Development, The Mennel Milling Company19Designs for HealthDr. David M. Brady, Chief Medical Officer Stephanie Lizotte, Director of Corporate Branding and Brand Compliance
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