JULY 20235CXO INSIGHTSCXO INSIGHTS14 SFE ­ SAFE SERVING IN SCHOOLS ­ ITS SAFETY FIRST FOR SCHOOL NUTRITION Chef Jason Schwartz, NDirector of Safety and Risk Management, SFE15 THE CONSISTENT CULINARY CONUNDRUMChristopher Kline, Sr. Manager Food Service Culinary, Tyson Foods20 IS THERE A FUTURE FOR TAKE-OUT IN THE FINE-DINING SPACE?Huy Tran, National Marketing Director, Aburi Restaurants Canada19 USING MALT EXTRACT FOR BETTER TEXTURE AND SHELF-LIFE FOR HAMBURGER BUNSNatália Vieira, Daniela Valim and Federico Kladt, R&D, Liotécnica Tecnologia de Alimentos23 CHANGES NEEDED IN FOREIGN SUPPLIER VERIFICATION PROGRAMSTed Beyer, Senior Quality Assurance Manager, Sun-Maid Growers26 EXPAND YOUR FOOD SAFETY CULTURETanja Dinic, Director of Internal Audit for Food Safety, Fortenova grupa24 GROWING GOODS: INSIDE THE URBAN FOOD MOVEMENTNicole Feneli, VP of Wellness & Sustainability, FLIK Hospitality Group28 MAINTAINING A PROTEIN RICH DIETEric Ciappio, Strategic Development Manager, Nutrition Science, Balchem Human Nutrition & Health18DrVita Josh Minnick,Vice President of Sales21Kirkman®Eric Gripentrog,CEO22XYMOGENAngel Camacho, Business Development ManagerTOP 10SUPPLEMENTMANUFACTURING COMPANIES 2023FEATURED COMPANIES
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