Monday, April 29 |
| 12:00 pm | Golf (Additional fee)
Enjoy the Links Course with its rolling fairways, palm trees, and a finishing hole overlooking the Atlantic Ocean. Additional fees include golf range, cart fees, scoring, and boxed lunch. |
| 12:00 pm – 4:00 pm | Workshop with Lunch (included in ALC registration)
See program and registration details about Making the Case for Sustainability in the Flavor Industry – A FEMA Workshop here. |
| 5:30 pm – 6:00 pm | First Time Attendee, New Member & FEMA FLI Member Reception (Invitation only)
If you are new to FEMA, attending the ALC for the first time, or a FEMA FLI member, join this reception to meet key association leaders and mingle with other flavor professionals new to the ALC and FEMA community. Includes an open bar. |
| 6:00 pm – 7:30 pm | Welcome Reception
Kick off your time in the Isle of Palms by reconnecting with colleagues and meeting new industry professionals as you enjoy hors-d’oeuvres and an open bar at this outdoor rooftop reception. |
Tuesday, April 30 |
| 8:00 am | First day – Breakfast and Keynote Speaker
- Keynote Session – Industry Leader Perspective
Oliver Kelly, President & CEO, Kerry North America
Join us for an exclusive session featuring a top industry leader sharing his perspectives on the dynamic flavor industry landscape.
- Session – Navigating the Ultra-Processed Food Landscape
- Addressing the Processed Food Debate: Harnessing the Collective Power of Industry
Julien Lafleur, Deputy Secretary General, International Food & Beverage Alliance
Learn about IFBA’s initiatives, including Processed with Purpose, highlighting the role food processing can play in delivering safe, nutritious, accessible and affordable food and beverages.
- Pivotal Role of Nutrient-Dense Processed Foods in Current Dietary Guidance
Madeline Comeau, MS, Biological Science Technician, USDA Agricultural Research Service
Julie Hess, PhD, Research Nutritionist, USDA Agricultural Research Service
Discussion about their paper, “Dietary Guidelines Meet NOVA: Developing a Menu for a Healthy Dietary Pattern Using Ultra-Processed Foods,” highlighting the versatility of current dietary guidelines and how processed and ultra-processed foods can contribute to healthy dietary patterns.
President’s Address
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| 12:00 pm | Awards Lunch
Hear about extraordinary accomplishments within the association and celebrate your peers during this buffet lunch. |
| 1:30 pm – 1:45 pm | BREAK |
| 1:45 pm | Annual Business Meeting (Members only) |
| 2:30 pm | - Keynote Session – Amazon Woman: Facing Fears, Chasing Dreams, and a Quest to Kayak the World’s Largest River from Source to Sea
Darcy Gaechter, Adventurer, Author, First & Only Woman to Kayak the Amazon River from Source to Sea
Hear the extraordinary and inspiring expedition to become the first female to kayak the entire Amazon River and how having an “expedition mindset” in every walk of life – expecting the unexpected and seeing obstacles as opportunities for success – is key to any success.
- Session – Tasting Success: Examining the Economic Drivers and Opportunities in the Flavor Industry
Timothy Larsen, Managing Director, Houlihan Lokey
Gain insights into the economic landscape of the flavor industry, as well as the broader food and beverage sectors, including exploring economic pressures, inflationary impacts, and the unique dynamics within the specialty ingredient space.
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| 6:00 pm | Southern Hospitality Dinner Reception
Enjoy the charm of Southern hospitality, live entertainment, and networking fun at this indoor and outdoor dinner reception. Includes a buffet dinner and an open bar. Suggested attire: Resort casual. |
Wednesday, May 1 |
| 8:30 am | Breakfast & Keynote Speaker
- Keynote Session – Synergies between the Flavor Industry and Trade
Ambassador Doug McKalip, Chief Agricultural Negotiator, USTR – Invited
Gain insights about the current state of trade relations around the world and specific challenges/trade disputes related to agricultural products. Learn how the industry could work further to identify emerging opportunities to reinforce key objectives of the USG/USTR.
- Session – Harmonizing Flavors: The Symbiotic Relationship Between Flavorists and Culinary Chefs
Marie Wright, President, Creation, Design & Development and Chief Global Flavorist, ADM
John Stephanian, Vice President of Global Culinary & Innovation, ADM
Ken Kraut, Vice President of Global Savory Flavor Creation and Chief Flavorist, ADM
Ari Gastman, Principal Flavorist, Global Citrus – Taste, Texture & Health, dsm-firmenich
Robert Wallauner, Corporate Executive Chef, dsm-firmenich
Join us for an engaging session that illuminates the collaboration between flavorists and culinary or research chefs.
- Session – Understanding the Impacts of Sustainability Initiatives in the Flavor Industry Supply Chain
Greg Dowles, Purchasing Agent, Berje, Inc.
Libby Menders, Sustainability Analyst, OceanSpray
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| 12:00 pm | Adjourn |
