SEPTEMBER 20245CXO INSIGHTS22 FOOD SAFETY IS EVERYONE'S BUSINESS Suzanne Finstad,Vice President of Food Safety andQuality Assurance (FSQA),Tyson Foods24 USE OF FOOD CULTURES IN MEAT PRODUCTS: TRADITIONAL USE, MODERN APPLICATIONS AND LEGAL CLASSIFICATIONDr. Claudia Durmus, Chief Technology Officer, NovaTaste26 UNLOCKING THE POWER OF STRATEGIC PARTNERSHIPStephen Harrington, Chief Supply Chain Officer,Delaware North14 MAINTAINING SUPPLY CHAIN RESILIENCE WITH PACKAGING, PROCUREMENT AND PEOPLETrisha McRoberts, Corporate Vice President / Chief Procurement Officer, Golden State Foods16 INVENTORY MANAGEMENT AND STRATEGIC PLANNINGLarry Williams, Chief Supply Chain Officer, Biscuitville Fresh Southern17 LEVERAGING KEY PERFORMANCE INDICATORS (KPIS) TO TACKLE FOOD INFLATIONDimitri Fleitman, MBA, CCLP, CSCMP, Head of Supply Chain and Strategy,Dole Food Company18 FOOD WASTE REDUCTION: ADVANCES IN NATURAL FOOD PRESERVATION AND PROTECTION FOR BAKED GOODS AND MEATEmma Cahill, Global Strategic Marketing Director, Kerry20 IMPACT OF SODIUM-BASED FOOD PRESERVATIVESSarah Engstrom, Senior Scientist, Grande Custom Ingredients Group
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