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N O RT H E R N C A L I F O R N I A I N S T I T U T E O F F O O D T E C H N O L O G I S T S
J U LY | A U G U S T | S E P T E M B E R 2 0 1 6
See photos on back page
www.ncift.org
continued on page 7
Golf Classic Another Successful Member Event!The 26th annual NCIFT Golf Classic
was held Monday, May 2, 2016 at Crow Canyon Country Club in Danville, CA and in addition to beautiful weather, it was another successful outing and business networking event, delivering a great environment and setting for vendors, clients, suppliers, customers, principals, and business partners to get together and spend quality time during Expo week.
Over 140 golfers, event volunteers, and diners assembled for the event and awards dinner following for what has been and continues to be a well anticipated prelude to the Northern California IFT’s Supplier event the following day.
Participants arrived early to register and enjoyed the pre-event practice time, the record setting gift bags stuffed full of vendor donations, networking, the BBQ lunch, the golf, more networking, and
the braggers cocktail hour followed by a great dinner buffet provided once again by the accomplished food & event staff at Crow Canyon.
We wouldn’t be able to provide such an anticipated event for our members and vendors without the contributions of many. Our support from our volunteer’s team cannot go unnoticed. A big thank you and shout out is sent to our consistent event volunteers for the event; Earl Weak, Jim Roesler and Sharon Cooke, (Industry Consultants) our 3 most reliable on course event volunteers for the longest string of annual golf classics! And also Steve Hunger (Steve Soaps) and Steve Young (UC Davis) for their time and devotion with helping to run the special events on the course. Imelda Vasquez and Greg Johnson (Marketing Designs) for their annual contribution with promotion, marketing, and assistance in
A big thanks to the many volunteers who helped support this year’s Symposium and Suppliers’ Night: Russ Nishikawa, Kathy Kennedy, Marie Diaz, Jennifer Stoker, Jeannette Wilhelmsen, Rachel Zemser, Craig Rothe, Carol Cooper, and the UCD Food Science students.
Special thanks to our Symposium speakers Bob Kaake, Cassandra Todd, Paolo Beltran and moderator Lauren Shimek. I would also like to thank Imelda Vasquez for her hard work and long hours spent taking care of exhibitor details. Finally, thank you to the symposium creators, Erin Evers and Olivia Nahoum. The Symposium was well attended which is attributed to its timely topic and hand-picked speakers. Nice work ladies and gentlemen!
Stacey Hawley, 2016 NCIFT Suppliers’ Night Chair
2016 Suppliers’ Night, Symposium a Success Thanks to All Concerned
Suppliers’ Night & Symposium 2017
Golf TournamentMay 1, 2017
Symposium & ExpoMay 2, 2017
2J U LY | A U G U S T | S E P T E M B E R 2 0 1 6 www.ncift.org
Officers of NCIFT and Subsections *Information UPDATED as of 2/17/16
Northern California Regional SectionPRESIDENT: Elizabeth CuffT. Hasegawa USA, Inc.Cell (work): 562-409-412Cell (personal): 775-997-425Office: [email protected]@thasegawa.com
PRESIDENT-ELECT: Craig RotheElite SpiceOffice & Fax: 707-980-7374Cell: 707-334-3760 [email protected]
PAST PRESIDENT: Martin Potnick Nevada Industry ExcellenceCell: 775-339-1175Office: [email protected] [email protected]
SECRETARY: Brad OlsonSafeway, [email protected]
TREASURER: Earl Weak Consulting925-462-5570 [email protected]
MEMBERSHIP SECRETARY: Russ NishikawaSPI Group916-716-2348 [email protected]
Directors-at-Large (2014-2016) Kirin BasraMattson & [email protected]
Melissa HughesAEMTEK, [email protected]
Dorothy PramonoGimbal’s Fine [email protected]
Directors-at-Large (2015-2017) Nikoo ArastehYourNextep [email protected]
Rick FalkenbergCertified Food Safety [email protected]
Pam VaillancourtWhite Oak Frozen [email protected]
Nominating Committee (2014-2016)Pamela TomUC Davis (Retired)[email protected]
Nominating Committee (2015-2017)Martin GilGNT [email protected]
Dan HowellLa Tera [email protected]
Olivia NahoumFood and Nutrition [email protected]
Committee ChairsPROGRAM CHAIR: Craig RotheElite SpiceOffice & Fax: 707-980-7374Cell: 707-334-3760 [email protected]
FINANCE COMMITTEE CHAIR: Open
SUPPLIERS’ NIGHT CHAIR: Stacey HawleyFlavor Producers415-971-3587 [email protected]
GRANTS COMMITTEE CHAIR: Dale OldsThe National Food Lab925-336-0896 [email protected]
NEW PROFESSIONALS GROUP CHAIR: Erin EversSPI Group510-351-8012 [email protected]
SOCIAL MEDIA CHAIR: Ellie KardarasClorox [email protected]
Golf Classic & Awards DinnerCO-CHAIRS & TOURNAMENT DIRECTORS:
Martin PotnickCell: 775-339-1175Office: [email protected]
Dave [email protected]
Student Representatives UC DAVIS: Jenna [email protected]
CSU SAN JOSE: Jonathan [email protected]
CSU CHICO: Open
Central Valley SubsectionCONTACT: Susan Spafford-EnglandTaylor Farms209-830-3184 x284 [email protected]
Bruce FerreeCalifornia Natural Products209-858-2525 [email protected]
Other Important ContactsHORNBLOWER:Editor: Carol Cooper UC Davis (retired)916-684-2887 [email protected]
Assistant Editor: Brian [email protected]
JOB LISTINGS: Steve Nagorski, David Michael & Company925-212-0619 [email protected]
SUPPLIERS’ NIGHT EXPO COORDINATOR & MEMBERSHIP RECORDS:Imelda Vasquez NCIFT Office at Marketing Designs650-802-0888 [email protected]
Stay Up-To-Date:
www.ncift.org
3 J U LY | A U G U S T | S E P T E M B E R 2 0 1 6www.ncift.org
Hossein BaynejadPresident, Cucina & Amore
Stacey BeckerMaterial Planner,Annie's Homegrown
Holly Burriesci
Robert George BurrisEconomic Development Manager,City of Fairfield
Yip-Fong ChiaConsultant
Pateel Lena CobalianBuyer, Annie's
Kristine Cosgrove
Andrew CummingsResearcher, Treasure8
Margaret DistlerPeople Specialist, Hampton Creek
Leila DominguezR&D Tech, Sugar Bowl Bakery
Carlos FortePresident, Vita Forte Inc
Joanna HultmanStrategic Project Manager,Nutiva
Ted W. JonesPresident,Jones & Company Flavorings
Tyler LeeFood Scientist,Mary Ann's Baking
Yen-Te Liao
Melanie LimManager Technical Services,Tyson Foods
Daniel J. Lord
Dr Massood MoshrefiVP, Product Development,Cucina & Amore
Pooja PandareQC Specialist,United Foods International
Greg Peterson
Rhonda Rallios
Trishna SaigalScientist, Ripple Foods
Dr Michael SchelleRipple Foods
Craig ScorahVice President,Certified Laboratories Inc
Shun TosakaSenior Associate,Ernst & Young
Betsy TseDirector R&D, Coca-Cola
Pankaj UttarwarDirector Technical Services,Nutiva Inc
New Student MembersSavannah Rae Branson
Luong Mai
Zachary Quart
Irving Rabasa
Karen Alondra Rios-Villa
HORNBLOWER EDITORIAL POLICYOpinions expressed by the editors or contributors to The
Hornblower do not necessarily reflect the official position of the Section. The publisher reserves the right to edit or reject any copy that is submitted.
SUBSCRIPTIONS are included with NCIFT Membership. Please send to NCIFT, 850 Old County Road, Belmont, CA 94002.
HORNBLOWER ADVERTISEMENT POLICYContinuous, year-round advertising is available to our suppliers
through The Hornblower Classified Ads posted to www.ift.org/sections/ncift/hornblowerads.pdf, as well as placement in all four hard copy issues of The Hornblower including an Annual Membership Directory mailed to members quarterly.
As noted below, special rates are available for ads to run one-time-only in any single quarterly issue. You may submit completed ad copy electronically. If you provide a rough draft, the publisher will create, design and typeset an ad for you at a very reasonable rate.
ADVERTISING RATES PER YEAR: Full Page ................... $1,300 1/4 Page ........................$475 1/2 Page ....................... $750 Business Card ................$350ADVERTISING RATES PER SINGLE ISSUE: Full Page ...................... $350 1/4 Page ........................$150 1/2 Page ....................... $200 Business Card ................$120
DEADLINES FOR CONTRIBUTORS, ADVERTISERS AND ANNOUNCEMENTS:
Issue Deadline October/November/December ..............September 1, 2016 January/February/March .........................December 1, 2016
TO PLACE AN AD, CONTACT:Business Manager – Imelda VasquezNCIFT Office at Marketing Designs, 850 Old County Road, Belmont, CA 94002; Phone: 650-802-0888; Fax: 650-802-0188Email: [email protected]
The Hornblower (USPS 257-140) is the official publication of the Northern California Section of IFT, a nonprofit organization, and is published quarterly. Postage is paid at Belmont, CA.
POSTMASTER: Send address changes to: THE HORNBLOWER, c/o NCIFT, 850 Old County Road, Belmont, CA 94002
EDITOR:Carol Cooper 916.684.2887
CAMPUS CORRESPONDENTS:
UC DAVIS: Holly Ly 530.752.3250 [email protected] San Jose: Raquel Ting 408.924.3376 [email protected] Chico: Maria Giovanni 530.898.4023 [email protected]
DESIGN, PRINTING & BUSINESS MANAGERMarketing Designs 650.802.0888
MAGAZINE OF THE NORTHERN CALIFORNIA INSTITUTE OF FOOD TECHNOLOGISTS
Welcome New Members
Tournament Honors Memory of David Orona
In its 7th year, the annual David Orona Memorial Golf Tournament & Fundraising Dinner on September 26, 2016 serves to benefit and contribute towards the college education of David’s son and daughter. It is a day to reminisce and celebrate the full life David led, and to honor the legacy he left behind.
David’s passion for his craft is what helped to shape the foundation PCC has today. His alma mater being Cal Poly San Luis Obispo, he pursued a degree in food science, and came into the PCC family soon after. Due to his tenacity, David was pivotal in spurring PCC’s rise within the food and nutrition sector, establishing them as a prominent supplier in the Bay Area. His kind and friendly nature made him loved amongst clients and co-workers, even being regarded as a member of the Stull family.
David was an active member of NCIFT and AACT, and enjoyed golf, racquetball, and cheering for the Raiders. David’s passion extended to all aspects of his life, and is reflected in the wave of support and love that exists every year since his passing. Registration and information can be found at: www.oronamemorialtournament.com.
4J U LY | A U G U S T | S E P T E M B E R 2 0 1 6 www.ncift.org
Greetings to the members,This year flew by. Thank you for supporting
me this year as your Chairman. It has been a great honor to serve the section. Personally, this has been a challenging year starting a
new job and moving 500 miles to Southern California. I regret that I was not able to attend this year’s golf outing and Suppliers’ Night. Thank you to the individuals and committees that organized these successful and well-attended events for all to enjoy.
I am just returning from IFT16 in Chicago. It is always fun to see friends and colleagues from across the country each year. Our section is looking forward to next year’s IFT17 in Las Vegas, Nevada. NCIFT is proud to be the host section for this annual meeting. This will be a great opportunity to volunteer and show West Coast hospitality to the national members of our organization. We will be talking about this and making plans all year. We plan to kick off a discussion at our first meeting in September/October – look for the date and location to be announced.
The new and present Executive Board retreat is scheduled
for August 24-25 held at the Claremont Hotel in Berkeley, California. The agenda of this meeting involves planning the annual calendar, budget discussion and approval, and new ideas for adding value in membership to our NCIFT section. Look for the announcements at our first meeting. The minutes will be posted on our website for all to see.
Congratulations to our new officers and thank you for serving the NCIFT section! Craig Rothe has done an outstanding job as our current Chairman-Elect. Thank you for all of your help leading the section this year. Craig has a lot of great ideas for the section and I am looking forward to the upcoming year as he takes over as Chairman. He has created many of the ideas to add value in participating in section events. You won’t want to miss the upcoming events.
The By-Laws Committee is finalizing their review of our section By-Laws and National Affiliation Agreement. These documents will be available for viewing on our website when completed.
Thank you to all that volunteer their time to the section. Have a great summer and we will see you in the fall.
Cordially, Liz
President’s Message by Elizabeth Cuff
By the time you read this, the 2016 IFT Annual Meeting and Expo will have finished. For those of you who attended, I hope you had a productive and fun time. To the left, please see a picture of the “official” IFT poster advertising Bruce Ferree’s efforts to raise $100,000 for food science scholarships by competing in a seven-day, 250-kilometer race across the
Chilean desert.The Northern California
Section IFT is being recognized as a 2015-2016 Section of Excellence. This recognition symbolizes our section’s commitment to IFT, our section members,
and the food science and technology profession. NCIFT is a vibrant community of dedicated professionals that embody the spirit of IFT. The events we hold throughout the year, our exemplary volunteers, our dedication to students, and our excellence in leadership demonstrate our ongoing devotion to ensuring that our section will flourish for years to come. Our Section’s success would not be possible without the hard work and long hours put in by all of our section’s volunteer leaders. Keep up the good work!
I would also like to congratulate three
UC Davis students. Zhengyao Xue won an IFT Feeding Tomorrow General Graduate Scholarship, Evann Dufort won the IFT General Mills Scholarship and Internship, and Tiffany Wiriyaphanich (one of this year’s NCIFT Cruess Scholarship winners) was awarded the outstanding senior award for excellent academic achievement, outstanding contribution to the academic environment through active involvement with faculty and fellow students, and for demonstrating leadership.
And our newest Certified Food Scientists are Christy W. Edmondson, Tech Services Manager, Sonoma Specialty Foods, and Tyler Lee, Food Scientist, Mary Ann’s Baking Co.
In this issue you will find bios of the 2016-2017 NCIFT officers, who will start their terms in September. If anyone has any suggestions for the section, please feel free to contact any one of these officers.
Also please note that we have started a new column welcoming new members. If you see or know any of these people, welcome them and encourage them to get involved.
Carol Cooper, The Hornblower Editor Past Chair of NCIFT, UC Davis (retired)
Elizabeth Cuff
From the Editor’s Desk by Carol Cooper
Carol Cooper
5 J U LY | A U G U S T | S E P T E M B E R 2 0 1 6www.ncift.org
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Your 2016 – 2017 NCIFT OfficersPRESIDENTCraig Rothe
Craig Rothe is currently a Regional Manager for Elite Spice, Inc. with responsibility for Northern California and
other Western states. He has functioned as President-Elect and Secretary for the NCIFT for the past several years and also held positions with other IFT chapters. Craig has
been in the food and beverage industry for over 30 years in a variety of positions with Fortune 50 companies. He has been an adjunct professor with a college in the Midwest, and has held various volunteer positions with a variety of food industry organizations. He earned his MBA in Texas and lives with his wife Carol in the North Bay. He enjoys reading, cycling, golf, guitar and traveling with his wife.
PRESIDENT ELECTBrad Olson
Brad has been active in NCIFT since he was a student at UC Davis. While in school he served as a Peer Advisor for the major
and Food Tech Club Student Representative to NCIFT, and since graduation he has served as Member-at-Large (twice), Student Awards Committee Member, Nominations
Committee Member, Nominating Committee Chair, By-Laws Committee Member, and Operation Manual Committee Chair. Now at the end of his term as Executive Secretary, he will continue in the roles of Operations Manual Committee Chair and Student Awards Committee Member and transition into the role of President Elect for NCIFT. He is currently a manager with Albertsons Companies, Inc.
PAST PRESIDENTElizabeth Cuff
Elizabeth has been an NCIFT member
since 1977 when she was a student at UC Berkeley. She has a B.S. from U.C. Berkeley in Foods, Nutrition and Dietetics, M.S. in Food
Science and Nutrition from Chapman University, Orange, CA and also studied at University of Illinois, Champaign-Urbana toward a PhD. While studying for a Ph.D. she found her
passion in the flavor industry and has been in ingredient sales ever since. She has served on the Suppliers’ Night committee and was awarded the Best Table top display when working for Red Star Specialty products. She has served as treasurer and a member-at-large and co-initiated development of social media for the section on Facebook and LinkedIn. She has worked in sales for Biorigin LLC, David Michael & Company, DSM Specialty Products, Ramsey-SIAS, Champlain Industries and Red Star Specialty Products and Avri Companies. She currently works for T. Hasagawa as a Sales Manager. She is a member of the inaugural class in 2013 of Certified Food Scientists.
EXECUTIVE SECRETARYKimberly Schaub
Kimberly spent her early career years as a U.S. Air Force officer, working in the Services Squadron at Dyess Air Force Base. After graduating from culinary school, she worked in many areas of the
restaurant and catering business. Her first job as a dedicated product developer was with Beecher's Handmade Cheese in Seattle. In 2014, she moved to northern California
and started working for Lundberg Family Farms, a rice growing farm and milling company. She currently works as the manager of the Product Innovation team and has an emphasis in co-pack product development for the company. She is an RCA Certified Culinary Scientist and an IFT CFS candidate. She also publishes a blog: www.peasonmoss.com
MEMBERSHIP SECRETARYRuss Nishikawa
Russ Nishikawa graduated with a BS in Food Technology from UCD in 1973 and joined Foremost Research Center (now The
NFL) in Dublin, CA in 1974 and has been a member of the Northern California IFT Section and a Professional IFT member since 1978. His work experience includes ingredient application
development, production, ingredient trouble-shooting, and product management during his 9 years with Foremost. After receiving an MBA in 1983 at St. Mary’s-Moraga, Russ joined New Zealand Milk Products, as a National Account Sales Manager, and later assisted in a joint venture, creating a veterinary biological from extracted whey serum immunoglobulins. For the past 20 years, Russ has been active in ingredient market development for the specialty ingredient distributor, SPI Group. Owing his diverse and interesting career to Food Technology, he looks forward to finding ways to make NCIFT more relevant to its new and returning members. His most recent passage is being a grandfather of Kira, Cole and Connor and Jensen. Russ enjoys fly fishing and camping with his best friend and wife, Rosemary. Besides serving as the NCIFT Membership Secretary, Russ has served and chaired the Nominating Committee.
TREASURERJaspreet S. Walia
Originally from Punjab, India, Jasspreet currently lives in Modesto with his wife
and three children, twin boys age 15 and a 13 year old daughter. Since attending Modesto Junior College, he has been a restaurant owner and a Microbiology and Diagnostic Supervisor
at Silliker. He is now the Microbiology Manager at Certified Laboratories.
Cuff
Schaub
Nishikawa
Walia
Rothe
Olson
6J U LY | A U G U S T | S E P T E M B E R 2 0 1 6 www.ncift.org
continued on facing page
NOMINATING COMMITTEE MEMBERS (2015-2017)Martin Gll
Marty is a native Northern Californian and current East Bay resident. After earning a degree in Food Science from U.C. Davis,
Marty first worked in Product Development at Mattson. Currently, Marty works for GNT USA, Inc., providing technical and sales support with EXBERRY® fruit and vegetable colors and
Nutrifood® fruit and vegetable extracts from GNT’s West Coast Office. He loves food of all kinds and enjoys being actively involved in the food industry.
Dan HowellDan has been working in the food
industry for 20 years, starting at Starbucks where he developed his deep love of good coffee. Followed by over 11 years
at Mattson where he worked on a vast array of products including beverages, soups, sauces, entrees, baked goods, food service. He left Mattson to work at Windsor foods
in Hayward leading product development of frozen Asian meals and appetizers. Currently he heads up the product development efforts of La Terra Fina in Union City. When not working Dan likes to spend time with his family coaching youth sports and entertaining.
NOMINATING COMMITTEE MEMBERS (2016-2018)Elaine Chow
In 2013, Elaine Chow graduated from UC Davis with a B.S. degree in Food
Science, microbiology emphasis. During her undergraduate years, she held officer positions in the Food Tech Club. Currently she is a food scientist
at Raybern Foods. Her hobbies are cooking, photography, hiking, and she especially loves fusion cuisine! In June 2016, she won the 1st place dessert competition for her "Kinako Brownie Cake" at the Northern California Soy & Tofu Festival.
Saji PoespowidjojoSaji graduated from the University
of California San Diego with a BS in Physiology and Neuroscience and also attended the California Culinary
Academy. He has held several positions in the food industry, including a Food Scientist at Mattson, Senior Food Scientist and Manager of Product Innovation and Design at Kagome,
Director of R&D at Maverick Brands/Coco Libre, and Product Introduction Manager at Ajinomoto Windsor. He is currently Vice President, Technical Sales at IEH Laboratories. He lives in San Mateo with his wife and two daughters (ages 3 and 8).
DIRECTORS-AT-LARGE (2015-2017)Nikko Arasteh
Nikoo is a food scientist with over 20 years of experience in project management, quality management and R&D roles in the food, nutraceutical and biotech-pharmaceutical industries. She has
a PhD in Food Science, a Master's degree in Food Microbiology and an MBA in Industrial Management. As an educator and a researcher in academia, she has authored articles
in several fields of food science, such as functional foods, food microbiology, and sensory properties of foods. Her special interest in Functional Foods. She is currently owner of YourNextep Consulting company that provides services to food and pharmaceutical industries with a focus on implementation quality systems,
food safety, raw materials quality, GMP and regulatory compliance, HACCP plans, ideation and development of value added products.
Rick FalkenbergDr. Rick Falkenberg is the Principal
Scientist – Thermal Process Authority at Nestle Nutrition North America. He provides consulting and technical support to the processed food, spice,
nut and nutraceutical industries in the areas of sterilization process validation and implementation for shelf stable food products, co-packer identification and
evaluation and commercial production transfer. Rick brings his expertise to the Center with disciplines as diverse as food microbiology, sterilization process validation, the ability to conduct TDT or heat penetration testing, electronic controls and record keeping, and process bio-validation for various food products.. He is recognized as a process authority, and is well established with FDA, USDA FSIS processes, specifically high acid, low-acid or acidified foods as well as non-thermal applications. He is a Certified Food Scientist and a past Chair of NCIFT.
Pam VaillencourtPam Vaillancourt received her
education (B.S. Food Science and Technology) from Washington State University and (M.S. Food Science) from the University of Washington. She is a
well known hydrocolloid “guru.” and currently is a Technical Sales/Account Manager for a White Oak Frozen Foods. Prior work has included business development for
clients utilizing consumer and sensory research, and/or product development
Your 2016 – 2017 NCIFT Officers continued from page 5
Chow
Poespowidjojo
Arasteh
Falkenberg
Vaillencourt
Gil
Howell
7 J U LY | A U G U S T | S E P T E M B E R 2 0 1 6www.ncift.org
Director-at-Large for NCIFT where she continues to be an active IFT Member, attends the monthly meetings, volunteers for committee work, and mentors and supports food science students.
DIRECTORS-AT-LARGE (2016-2018)Fatemeh Mirabedi
Fatemeh (Ari) Mirabedi started her careers in the food industry over 15 years ago as an owner of a popular San Francisco Bay Area coffee & yogurt café. She managed all aspects of daily operation of the café for 7 years prior to her corporate work. She holds a
services, foodservice quality control and product development, quality assurance, and regulatory work, Pam became a Professional Member of IFT in 1982. She has served as the Chair of the QA Division, Chair of the Puget Sound Section, Chair of the Chicago Section, as a prior Board Member for IFT, and as a Trustee for the IFT Foundation. After years of dedicated service to the industry, in 2009, she was awarded the distinguished honor of IFT Fellow. Pam is a Certified Food Scientist and is in her 15th year as an IFTSA College Bowl Judge at the Regional and National level. Locally, Pam currently serves as a
Mirabedi
Bachelor’s degree in Biology from San Francisco State University and a Master’s degree in Business Administration from John F. Kennedy University.
She joined Alquimia USA in April 2016 as a Quality Control Manager. Alquimia USA is a grower, processor and importer/exporter of organic and conventional raw ingredients such as seeds, grains, herbs and more. Prior to joining the Alquimia USA, Fatemeh spent 2 years on the chemistry team and
continued from facing page
administration of the event. A big thank you also must go to Kristen Iverson of Pacific Coast Chemicals for taking all the pictures! And thank you to all of the early arrivals that chipped in to fill the player gift bags! Thank you to all of you repeatedly!!
The day was enjoyed by all, the rounds were played while the teams were well hydrated and lubricated by the club beverage cart and generosity of the complimentary beverage tubs provided by our generous sponsors also.
Following the close of the day, the golfers, along with their additional invited dinner guests, our volunteers, and section members who registered just for the dinner event, enjoyed a complimentary appetizer display and no host bar, followed by the most anticipated part of the evening; the dinner buffet and awards ceremony.
2016 Tournament Donors & Sponsors: We’d like to hand out a big thank you and offer our most sincere appreciation to the following Donors and Sponsors, the many vendors and representatives who repeat their generosity year after year!
Key Contributors – For the Players Gift Bags: THANK YOU DONORS!! Jelly Belly, Clif Bars, Elite Spice, Pacific Coast Chemicals, Shasta Beverages, TCR Industries, Sun Opta, American Licorice, Flavorchem, Pacific Ingredient Exchange, Guittard Chocolate, Bell Flavors & Fragrances, Food Safety Net Services, Prova, Monther Murphy’s Jimbo’s Jumbos, Graceland, Anjinomoto, North America, Inc., NCIFT.
TEE SPONSORS: Their generosity allows us to continue to provide the services, prizes and quality of our event year after year! THANK YOU ALL!!
Our PLATINUM LEVEL Tee Sponsors: Thank you x 2.5 for providing that extra special level of tee sponsorship. Bell Flavors & Fragrances, Inc., Michael Morley; ColorMaker, Inc.,
Stephen Lauro; Custom Ingredients, Inc., Mike Wendling; Food Safety Net Services, Victoria Frazier; Horn, Scott Nichols; Virginia Dare, Joyce Igasaki.
Our GOLD TEE Sponsors: Thank you big time for your generosity in sponsoring a hole! Ajinomoto North America, Inc., Pam Rupp; Batory Foods, Marion Saroni; David Michael & Company, Inc., Steve Nagorski; Dempsey (US) Corporation,
Dave Barnum; Elite Spice, Inc., Craig Rothe; First Choice Ingredients, Jerry Wasikowski; Flavor Producers, Stacey Hawley; Gold Coast Ingredients, Kendra Sgro; Guittard Chocolate Company, Victoria Raulino; IFF/Ottens Flavors, Bruce Menadier; Innova Flavors, Gary Boell; McCormick & Company, Inc., Chris Bahr; Mother Murphy’s Flavor Labs, Dave Sholty; Newly Weds Foods, Fred Baque; Pacific Coast Chemicals, Gina Cardoza; Pacific Coast Chemicals, Ray Zaccardi; Pacific Ingredient Exchange, Denise Darnell; Solvay, Tracy Sheehan; Univar, Paula Hinds.
Tournament Prize Winners: Congrats to all. Winning team: Alex Gillespie, Tim
Ogles, Kirk Connors, Adam Schretenthaler; Second Place: Ryan Gossweller, Jon Rushing, Justin Rushing, Justin Boehle; Long Drive #2 (Men): Jon Rushing, (Women) Stacey Hawley; Closest to the Pin #4: Jon Rushing; Closest to the Pin/Longest Putt #6: Jim Lee-Gordon Everett; Closest to the Pin/Longest Putt #8: Mike Toomey, Keith Zaccardi; Closest to Pin-Pot o Gold #12: Team of Gordon Everett, Craig Everett, David Loder, Jeff Monson; Closest to Pin #16: Scott MacAdams; Accuracy Drive #18 (Men): Chris Bahr, (Women) Kathy Kennedy; Bar in a Basket Putting Contest: Jason Allen.
See all the pictures of the 2016 Annual Golf Classic and evening ceremony by going to our website @ www.ncift.org and click on “see golf tournament photos” on the opening page.
Golf Classic Another Successful Member Event! continued from front page
continued on page 8
Tim Ogles of SPI Group and the winning team.
8J U LY | A U G U S T | S E P T E M B E R 2 0 1 6 www.ncift.org
6 years on the business development team at The National Food Lab NFL and later for Covance Food Solutions that acquired the NFL. Outside work, she enjoys volunteering & helping others. She has volunteered at hospitals helping patients and the staff, and community outreach programs helping those in need. You may have seen her helping at NCIFT Suppliers’ Night, and is looking forward to her ongoing commitment to helping make IFT keep its high standards of excellence.
Ray PungRay attended Cal
Poly San Luis Obispo and is currently in Technical Sales with Flavorchem Corp. He has also held positions with Draco Natural Pro-
ducts, including Sales Rep and Director of Business Development. He lives in San Jose and is a big fan of the Sharks, SF Giants and 49ers. His hobbies include hockey, bicycling and golf.
Pung Wiens
Bianca WiensBianca is a Modesto
resident working as a Product Developer I at E&J Gallo Winery where she has worked for 5 years. She started as an intern and graduated in
2011 from Oregon State University with a degree in Food Science and Technology with a fermentation option. She has worked in various capacities at a berry processor, a brewery, and at the pilot plant at OSU.
Your 2016 – 2017 NCIFT Officers continued from page 7
by Brian Chau, Food Technologist, The Helmsman GroupAssistant Editor, The Hornblower
Kokumi. It’s been a long time since I have heard that word. I recall flipping through the pages of my food chemistry textbook in search of flavor terminology and stumbled upon…kokumi. The word is regarded as a distinct taste sensation, one that embodies creaminess, richness, or juiciness. I don’t recall many Japanese food companies using that word, let alone ingredients with its sole purpose to add the kokumi characteristics, but Kagome is one of a kind. Kagome’s new innovation facility in San Carlos, CA is also one of a kind. I guess I am biased considering new test kitchens and open office spaces are as exciting as foraging for mushrooms in which after leaving Kagome, Manager of Consumer Insights & Innovation, Noriko Misawa called me kinoko-san, the same nickname I received when I was in Japan.
Kagome embodies its global presence with its undeniably visible display of its map which the new professionals covered up when taking a group picture. Having the map covered up does not matter as much because the food speaks for its wholesome
collaboration in preparing it from seed to table and quality first for a truly global stance.
Gochujang soba noodles offer a rich combination of bounciness and chew of soba with the heat impact of gochujang. Dare I say Sriracha is becoming old news? When Kagome’s stance is to be truly global, staying on top of trends is crucial. Perhaps, Food Scientist Derek Fougere and his fellow colleagues are onto something. Korean flavor is growing in popularity and
have been discussed by culinary groups. Let us not stop at the appetizer. Executive Chef Sara Praegitzer also prepared several different types of BBQ sauces to enrich pulled pork and salad dressings that have overloaded any sensory palate, if not paced to appreciate each individual item. Each sauce or dressing brings back the word, kokumi. The mouthfeel is full of
body and packed with distinct flavors. With the test kitchen commanding your full attention when you walk into the lobby and the hidden lab in the back with a full stock of ingredients paired with a well-rounded staff, you’ll get the feeling your food needs will be well taken cared.
Special thanks to Noriko Misawa for setting up the event with Erin Evers and Sara Praegitzer for preparing the menu.
New Professionals Event at Kagome
Cooperative Extension Specialist Dr. Linda Harris is FST's newest department chair. She began her five-year term on July 1, replacing Professor Mike McCarthy, who retired on June 29.
Dr. Harris's research focuses on microbial food safety, emphasizing the microbiology of fresh fruits and vegetables and tree nuts. She works to develop and validate standard microbiological methods and uses these methods to evaluate
the behavior of foodborne pathogens on fruits, vegetables, and tree nuts under different storage and processing conditions. She uses these methods to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces.
Welcome Dr. Harris!
Dr. Linda Harris Begins Term as Department Chair
9 J U LY | A U G U S T | S E P T E M B E R 2 0 1 6www.ncift.org
by Brian ChauFood Technologist, The Helmsman GroupAssistant Editor, The Hornblower
On my daily commute to and from work, I listen to podcasts. The topics range from entertainment to inspirational to educational, but most revolve around food. Whether the topics are food startups, food history, food politics, or food science, I gave each podcaster a try. The podcasts I return to listen on a weekly basis are ones that provide information in an intimate manner by opening up a conversation to the listener. I feel as if I’m in the room and enjoying their time in sharing what they’ve learned. Usually, I would hear the host or hosts of the podcast laugh and enjoy their time making the podcast and distributing their perspective on the food scene.
As I drove upwards to 2 hours on certain days, I began to think about the podcasts I have heard in the past and present. I have not encountered a food industry centric podcast. The thought gave me pause as to why. I heard many podcasters interview entrepreneurs in the food sphere who “disrupt the broken food industry” many times. I heard many podcasters talk about food science concepts applied to cooking and I heard the stories of how food companies and their brands grow to become the well-known names we have seen and heard today. I have not heard stories of current
food industry members whom regale the accounts of their lives and their work. I have not heard how the food science they have learned from their education and experience have been applied to their roles, nor have I heard about how the present day food industry, like all other working sectors, has never been perfect. The challenges of the food industry have been amounting to more than feeding the hungry or food safety. Nowadays, the food industry tackles transparency, food waste and education.
When my colleague, Adam Yee, introduced me to his idea about a food podcast to address my concerns, I was excited. Quite frankly, the timing was impeccable to answer my personal questions. My Food Job Rocks! with Adam Yee pays homage to working food industry members as the unsung heroes working hard in each level of the food industry. Adam pitched the idea to a startup called FoodGrads, a Canadian company with the sole mission of building an online food community of recent graduates. This community will allow for them to find new opportunities within the industry by joining their e-mail listserv. Adam’s podcast was green lit and set to release a new episode every Monday morning. The podcast is four episodes in and can be found on Stitcher, iTunes, or Podcast Addict by searching “My Food Job Rocks!”
While the consumers are gobbling up the media about food safety issues, the next big innovation in the food industry and the paradigm shift to a more natural, organic, sustainable, non-GMO and/or healthy food trend, there is a small outlet allowing food industry members to express their thoughts or describe their daily routine or lack thereof. By the end of the day, the food industry is run on the labor of many hard working people who aren’t necessarily drastically changing the status quo. There is nothing new to this take on the podcast, just different in that the information is humanizing the industry through personal stories.
I was having dinner with a friend when, at the end of the dinner, he was telling the hostess that I am a food scientist and she was curious to know if I was a molecular gastronomist. Rather than go into a detailed explanation of the difference, I just described my role to be more of a product developer. There is a general consensus that consumers do not know what the food industry really is. My Food Job Rocks! is bringing to light the underlying message of how exciting the food industry can be through engaging interviews with the people working within.
If you wish to participate and share your story with Adam and his listeners, send him an e-mail at [email protected].
This Podcast is Disrupting the Food Podcast World
UCD Students Win the 2016 IFTSA College Bowl Competition and MoreAt IFT's annual meeting, FST students took home the top prize, winning the College Bowl
Competition. Congratulations are in order for Maha Alshehab, Emma Kultgen, Stephen Young, Morgan Rease, and Tiffany Wiriyaphanich!
Since 1985, the IFTSA College Bowl Competition has tested the knowledge of student teams from across the United States in the areas of food science and technology, history of foods and food processing, food law, and general IFT/food-related trivia.
The College Bowl is designed to facilitate interaction among students from different universities, stimulate the students' desire to accumulate and retain knowledge, and provide a forum for students to engage in friendly competition. Teams for IFT Student Chapters in eight geographical areas of the Student Association compete in area competitions prior to the IFT Annual Meeting. The winning teams from the eight areas then compete in a final competition at the Annual Meeting.
In addition, the UC Davis student chapter of IFT won the Outstanding Chapter for Organizational Growth award.
10J U LY | A U G U S T | S E P T E M B E R 2 0 1 6 www.ncift.org
Clean Label Perspectives: From the Food Professionals’ Point of Viewby Rachel Zemser, Founder, A La Carte Connections, LLC
As consumers continue to strive towards clean eating, the definition continues to evolve. Clean food or “clean ingredients” are loosely defined by health-seekers as unprocessed, without preservatives, and with minimal sugar. However as the clean label retail market grows, food entrepreneurs seek out new definitions of “clean”, allowing them to pave the way for untapped categories of food products. Food Scientists must respond by sourcing out functional ingredients that can serve as alternatives to the so-called “dirty” alternatives.
The 2016 NCIFT symposium committee invited three food industry professionals to the stage to share their experiences on how they are conquering clean label challenges both on the bench and in their marketing message. The first speaker, Paolo Beltran is a Senior Food Scientist at Mattson & Co. The second speaker, Cassandra Todd, VP, Supply Chain, Columbus Foods and the third speaker Bob Kaake, Chief Innovation and Quality Officer at Annie’s.
Beltran started out by digging into the real definition of clean, or at least how consumers perceive “clean” to be. Clean is all about natural, transparent, minimally processed and “simple.” Simple usually translates to as few ingredients as possible, all of which are recognized by the consumer. Unfortunately, consumers associate words they don’t know with something not being simple – a challenge that food scientists must work to overcome. A clean label should have no allergens, GMOs, preservatives, HFCS, aspartame, or nitrites. It can be vegan, plant-based, organic, or have the Non-GMO certification on it. It should come from sustainable sources, be in recyclable packaging and “fair trade.” Anything raw, fermented, HPP’d or “spouted” translates to “minimally processed” in the eyes of the consumer. As a final case study, Beltran showed how a dirty Twinkie with a huge ingredient statement could be recreated using clean simple ingredients that all consumers can understand. It would have been great to see how that new Twinkie actually tastes—because as we (food scientists) all have experienced, the cleaner label usually results in a not quite as tasty product.
Cassandra Todd provided us with a unique point of view
on sourcing “clean label” ingredients and the challenges associated with it. The first challenge is functionality – does the new ingredient perform as well as the one it is replacing? The second challenge is cost because clean ingredients may come at a higher price point – is the consumer willing to pay more for the cleaner labeled product? The third challenge is availability – organic ingredients can especially be limited in supply. Other challenges include safety, traceability, and label claims substantiation; you may not be able to make the claim you want to make in order to justify the use of the cleaner ingredient.
Kaake echoed much of what Beltran said and reiterated the consumer’s interpretation of clean, which includes sustainable, authentic, transparent, trusted, and most importantly – it has to taste great (or else no one will buy it again!). Kaake showed an impressionable slide comparing the food he ate as a kid (Pop Tarts, Kool- Aid, Pop Rocks, and Twinkies) to the foods kids can eat now (Justin’s peanut butter, fruit pouches, and hummus packs). As the Chief Innovation and Quality Officer at Annie’s, Kaake needs to hear what his consumers are saying even if it’s based on false information that they read on the internet. A food company may not always be able to make the “best” choice, but there is always a “better choice.” This was one of the key take-away points from Kaake’s presentation. Kaake also reiterated how we should never forget that our ingredient suppliers are a wealth of information and our most valuable resource.
As product developers venture into the land of clean label product development it is important to consider all the angles described by our speakers. What is clean, what do your consumers really want, and how can you safely source out your supply without bankrupting your company.
After all the speakers had completed their seminars, there was a questions and answer panel session moderated by Dr. Lauren Shimek, founder and CEO of Food Tech Design. The audience had a chance to submit their questions in writing and each panelist/speaker was able to answer and discuss their point of view on the question.
Both presentations and audio can be found and downloaded freely on the ncift.org website.
11 J U LY | A U G U S T | S E P T E M B E R 2 0 1 6www.ncift.org
HACCP Regulations: How does your company comply?By Danica Weappa Director of Marketing, RKL eSolutions
All commercial food processors, regardless of size, must comply with Hazard Analysis Critical Control Point (HACCP) systems regulations. The United States Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS) implemented this scientific approach to producing safer food by anticipating how biological, chemical, or physical hazards are most likely to occur and by installing appropriate measures to prevent them from happening.
HACCP is a quality control management system placing responsibility for the result totally in the hands of the manufacturers and handlers of the product. The actual system is created in steps wholly by the enterprise having “care, custody and control” (the 3 C’s) over the raw materials, work in progress or completed product at each step of the way from ocean or farm to dinner plate.
This means that each participant’s HACCP system must create the accountability needed to enable the next participant in line to pick up responsibility from a known, acceptable status. In other words, each passes the “3 C’s” to the next holder in an adequately documented, accountability guaranteed, safe condition. Each prior HACCP plan provides data to the next holder’s HACCP system, preserving product integrity at every stage. Every HACCP system is totally independent of all the others and applies only to that company’s processing/handling. Yet, each must provide the data to mesh with, and validate, the next holder’s system input. The integration is guaranteed by guideline rules and the oversight provided by the food processor’s HACCP Team along with concerned state/federal government regulatory agency(ies).
Complying with HACCP regulations can be quite a burden. Without a functionally rich software system in place, these tasks drain resources by necessitating manual procedures throughout the manufacturing process. Accessing the information required for government reporting becomes a time consuming labor activity, too.
For example: Inventory Control – Quality Control workflows should have the capability to track product throughout the production floor. User-defined technical sheets and operational detail instructions, along with lot and sub-lot control, enable complete forward and backward traceability for each ingredient and finished product. Your business management system should maintain a full audit trail and archive of historical transactions for the company-specified number of years. A fully integrated quality control process rigorously enforces inspections to assure item conformance to any required product characteristics, operational tolerances or expected results.
Inspections, including microbiological testing, yielding results from tests such as Salmonella, E. coli, mold and yeast, coliform bacteria and other user-definable tests, should be conducted at key event points such as during receiving and all stages of the production and packaging processes. Suspicious
items or those that fail any inspection rules are automatically quarantined and designated for further inspection and/or disposal. A rules-based ERP solution will provide orientation that assures blockage of any item from being used if it doesn’t have an acceptable quality status.
Once the finished product passes all quality inspections, an advanced business management solution will have labeling capabilities that provide a unique method of capturing key information from various quality control points. Labels can be printed and applied to products or packages to ensure adequate status and critical information is visible to inspectors and employees. Further, a food and beverage ERP solution should have the associated FDA and other regulatory reports that can be easily designed and generated using report writing capabilities.
A proper food and beverage business management solution helps food processors comply with FDA regulations by providing a convenient and efficient way to gather and monitor relevant process information. A good ERP solution will have quality control features that enable companies to produce a consistent product while ensuring consumer confidence.
NCIFT would like to thank all of the Exhibitors and recognize the 2016 Supplier Sponsors:
12J U LY | A U G U S T | S E P T E M B E R 2 0 1 6 www.ncift.org
Bruno Angelo FiliceSep. 28, 1924 – Jul. 11, 2016
Bruno Filice, of Danville, was born in Gilroy, California, to Ciccillo and Clementina Filice. He passed peacefully at Brookdale Assisted Living in Danville.
Bruno was called to active duty during World War II and served in the U.S. Army Signal Corps from August 1943 to May 1946. He saw action in Italy, stationed for a time in Florence, surrounded by German soldiers, and in France, where he survived a bombing attack on his jeep.
He met and married Pearl Elizabeth Hackney, of Spencer, North Carolina, at Fort Monmouth, New Jersey, where she worked for the Army. After marrying on July 29th, 1945, they came west to live in Gilroy, where Bruno studied food technology at the University of California.
In 1951, the family moved to Richmond, California, where Bruno joined the Filice and Perrelli Canning Company as a food technologist. The company was founded by members of the Filice and Perrelli families in 1914. In 1953, he became the Manager for Research and Quality Control. In 1964, F&P merged with four other canners to become California Canners and Growers, the nation's largest fruit and vegetable canning cooperative.
The family moved to Pinole and in 1962, he was elected to the Pinole City Council, and subsequently became mayor.
During the 1964 merger of F&P Canning with CC&G, Bruno became Director of Quality Control and in 1966, Director of Field Operations. In 1967, he was elected Vice President for Field Operations, and was appointed to a seat on the Board of Directors. In 1983, Tri-Valley Growers took over CC&G and Bruno, after a 37-year career, retired from Tri-Valley Growers in 1988.
For years afterward, Bruno represented an American import
company and traveled to Thailand and China, setting up business relationships with companies there.
Bruno was active in many organizations, such as the California Tomato and Cling Peach Advisory Boards, and as Chairman of NCIFT, President of the Canning League, and Old Guard, among others. A highlight was his participation in the Codex Alimentarius activities of the World Health Organization where he was selected to be a member of the U.S. delegation to European conferences. He was a member of the Knights of Columbus.
Bruno and Pearl belonged to two bridge clubs and the Pinle Town and Valley Dance Club. He loved his cabin in Tahoe. He enjoyed a standing round of gin rummy with his long-time friends every Saturday at Blackhawk Country Club, all the way up to his 90th year. He loved his mother's Calabrese cooking and dinners with his extended and immediate families. He planned the menu for holidays a year ahead. He loved Italian opera, and was supremely proud of his Italian heritage. Most of all, he loved his family and took extraordinary delight in his grandchildren and great-grandchildren.
He is survived by his loving wife of 71 years, Pearl, sister Joyce Marks (Bobby), of Gilroy, and her family, by his daughter, Carol Ritchie (Dennis) of Dublin, and their son Scott (Kim) and their daughters, Sydney and Kailey, of Livermore. He is also survived by Carol and Dennis's son, Ryan, of Dublin. Ryan and Bruno had a special relationship, sharing their enthusiasm for the Cal Bears, the 49ers, the Oakland A's and trains. He is also survived by daughter, Anne Gilbertson (Brad), their daughter, Noe-Marie Murphy, and her sons, Cole and Nolan, all of Danville, and numerous cousins and nephews.
A Funeral Liturgy was celebrated on Saturday, July 23, at St. Isidore Church, Danville, CA. A luncheon reception followed at the church hall. Bruno volunteered with the St. Vincent de Paul Society. In lieu of flowers, memorial donations may be made in his name, to Society of St. Vincent de Paul, National Council of the United States, 58 Progress Parkway, Maryland Heights, MO 63043-3706, or through their website at www.svdpusa.org/Donate.
We are pleased to announce that the 19th Annual San Joaquin Institute of Food Technologists (SJIFT) Scholarship Golf Tournament will be held on Thursday, September 22, 2016, at the Fig Garden Golf Club in North Fresno, with a 12:30 PM shotgun start. We are holding our event earlier this year due to conflicting schedules for food-related conventions in October.
Through this event, we have raised over $128,000 to use towards scholarships and other financial assistance in support of students in Food Science and related majors at California State University, Fresno. This is the major fundraiser for the SJIFT Section of the IFT.
You can register for golf and sponsorships at our website, www.SJIFTGOLF.com. Please check it out for more information about the event and sponsorship levels that you and your company can participate in. Please also remember to bring a door prize to give out to participants during our after-dinner festivities!
We are pleased to announce that Firestone Brewery will be providing free samples of their beer on the course during play. We will also have Roger Caldwell from Great Golf Events assist us with the tournament and to add some entertainment fun. We will have a $20,000 cash hole-in-one prize, as well
Hello Food Industry Professionals and Fresno State Supporters!as our Wager Hole, Pot-O-Gold, putting contest, closest to the pins, longest drive and most accurate drive contests, and the Ruiz "No-Wine-ing" hole where lousy players win a nice bottle of Fresno State wine!
Your entry includes a box lunch, beverages on the course, two beer tickets and a great tri tip and chicken dinner after play. Please see how to sign up for our VIP package during online registration to buy mulligans and entry into the fund-raising holes.
Thanks again for your past participation, and we look forward to seeing you at the Fig Garden Golf Club on Thursday, September 22nd!
13 J U LY | A U G U S T | S E P T E M B E R 2 0 1 6www.ncift.org
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