JUNE 20235CXO INSIGHTSCXO INSIGHTSIN MY OPINIONLAST WORDGROWING GOODS: INSIDE THE URBAN FOOD MOVEMENTNicole Feneli, VP of Wellness & Sustainability, FLIK Hospitality GroupLATEST TRENDS IN FOOD INDUSTRYJonathan Mardones, Laboratory Manager Pirque and Vespucio Plants, Concha y Toro VineyardUSING MALT EXTRACT FOR BETTER TEXTURE AND SHELF-LIFE FOR HAMBURGER BUNSNatália Vieira, Daniela Valim and Federico Kladt,R&D, Liotécnica Tecnologia de AlimentosEXPAND YOUR FOOD SAFETY CULTURETanja Dinic, Director of Internal Audit for Food Safety, Fortenova grupaFROM OLD AND OUTDATED TO NEW AND INNOVATIVE: THE RELAUNCH OF SUNSETTING BRANDMay Tan, Senior Marketing Manager, CO-ROCREATING A SMOOTH PROCESS IN AN INHERENTLY COMPLEX SUPPLY CHAINIlana Fridman, Supply Chain Planning Manager, The Hain Celestial GroupAS TECHNOLOGY EVOLVES, SO SHOULD THE SUPPLY CHAINReuben Calow, Vice President, Global Kellogg Work System & Digital Supply ChainTHE "INGREDIENTS" OF INNOVATIONRuth Muller, RD&I Director, Frucor SuntoryELEVATING SUPPLY CHAIN FOOD SAFETY: THE REQUIREMENTS OF ON-SITE AUDITSTakashi Nakamura, VP of Food Safety and R&D, Fresh Del MonteTHE EVOLVING CAFETERIA­STUDENTS ARE HEADING TO THE CAFÉ AND FOOD COURT WITH SFE'S INNOVATIVE CONCEPTSMonty Staggs, Chief Executive Officer, Southwest Foodservice Excellence (SFE)20262214300821282419
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