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Ali Bouzari  (Culinary Scientist, CSO, Pilot R+D) Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book.  

Ali Bouzari  (Culinary Scientist, CSO, Pilot R+D)

Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book.
 

David McIntyre (Global Head of Food, Airbnb) As Global Head of Food at Airbnb, David McIntyre oversees the corporate food and beverage program for Airbnb’s 30 global offices, and is the senior advisor for food "Experiences" on the Trips platform. Prior to his current role, David’s career has included work in retail, culinary education, academic research, advocacy, and policy.

David McIntyre (Global Head of Food, Airbnb)

As Global Head of Food at Airbnb, David McIntyre oversees the corporate food and beverage program for Airbnb’s 30 global offices, and is the senior advisor for food "Experiences" on the Trips platform. Prior to his current role, David’s career has included work in retail, culinary education, academic research, advocacy, and policy.

Elly Truesdell (Global Local Brands Product Innovation & Development, Whole Foods Market) Elly Truesdell leads strategic partnerships for local purchasing programs across Whole Foods Market. Truesdell offers expertise in brand development, food trends and product innovation, grown from eight years of leadership in purchasing and marketing at Whole Foods Market’s Northeast Region. Truesdell made her mark by identifying and launching local products across categories, overseeing the Northeast’s grocery program and cultivating emerging suppliers for national distribution.

Elly Truesdell (Global Local Brands Product Innovation & Development, Whole Foods Market)

Elly Truesdell leads strategic partnerships for local purchasing programs across Whole Foods Market. Truesdell offers expertise in brand development, food trends and product innovation, grown from eight years of leadership in purchasing and marketing at Whole Foods Market’s Northeast Region. Truesdell made her mark by identifying and launching local products across categories, overseeing the Northeast’s grocery program and cultivating emerging suppliers for national distribution.

Eve Turow Paul (Author & Advisor, ETP Insights) Eve Turow Paul is a journalist and advisor who studies the wants and needs of young people around the world. She investigates the latest research in psychology, sociology, anthropology, speaks to thought-leaders and interviews people of the Millennial and Gen Z generations to gain a better understanding of their anxieties, hopes and passions. She then looks at how individuals soothe themselves and fulfill many of their needs through food culture, where young people overwhelmingly spend their discretionary incomes. Eve is the author of "A Taste of Generation Yum: How the Millennial Generation's Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food." Today, Eve utilizes her years of empirical research to advise Fortune 500 companies, start-ups and independent entrepreneurs on how to connect with and better serve Millennials.  

Eve Turow Paul (Author & Advisor, ETP Insights)

Eve Turow Paul is a journalist and advisor who studies the wants and needs of young people around the world. She investigates the latest research in psychology, sociology, anthropology, speaks to thought-leaders and interviews people of the Millennial and Gen Z generations to gain a better understanding of their anxieties, hopes and passions. She then looks at how individuals
soothe themselves and fulfill many of their needs through food culture, where young people overwhelmingly spend their discretionary incomes.

Eve is the author of "A Taste of Generation Yum: How the Millennial Generation's Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food." Today, Eve utilizes her years of empirical research to advise Fortune 500 companies, start-ups and independent entrepreneurs on how to connect with and better serve Millennials.

 

Johanna Kolodny (Food Systems Consultant, Food Systems Consulting) Johanna Kolodny has worked in the food industry at large for over 15 years, where she has worked towards change in the food system across many sectors of the industry. Based in New York City, she started her consultancy, Food Systems Consulting, in 2013. Clients and services range from product sourcing for restaurants and distributors, a food waste iniative, strategy and business development for farmers, to aiding food companies in bringing their products to market.

Johanna Kolodny (Food Systems Consultant, Food Systems Consulting)

Johanna Kolodny has worked in the food industry at large for over 15 years, where she has worked towards change in the food system across many sectors of the industry. Based in New York City, she started her consultancy, Food Systems Consulting, in 2013. Clients and services range from product sourcing for restaurants and distributors, a food waste iniative, strategy and business development for farmers, to aiding food companies in bringing their products to market.

Mark Ramadan & Scott Norton (Co-Founders & CEOs, Sir Kensington's) Mark is the co-founder of Sir Kensington's, an NYC-based food company whose mission is to bring integrity and charm to ordinary and overlooked food. Sir Kensington's makes a full line of natural and non-GMO ketchup, mayo, mustard, and eggless mayo, Fabanaise, sold nationwide. Scott Norton is co-founder of Sir Kensington’s, makers of condiments with character.  With a mission to bring integrity and charm to ordinary and overlooked food, Sir Kensington’s condiments have become an integral offering at the nation’s leading retailers and restaurants. As an organization, Sir Kensington’s combines an innovative high-growth startup environment with a values-driven natural food producer, all personified by a fabled English gentleman. Scott has been named one of Fast Company’s “Most Creative People in Business” and on Forbes’ “30 Under 30.”

Mark Ramadan & Scott Norton (Co-Founders & CEOs, Sir Kensington's)

Mark is the co-founder of Sir Kensington's, an NYC-based food company whose mission is to bring integrity and charm to ordinary and overlooked food. Sir Kensington's makes a full line of natural and non-GMO ketchup, mayo, mustard, and eggless mayo, Fabanaise, sold nationwide.

Scott Norton is co-founder of Sir Kensington’s, makers of condiments with character.  With a mission to bring integrity and charm to ordinary and overlooked food, Sir Kensington’s condiments have become an integral offering at the nation’s leading retailers and restaurants. As an organization, Sir Kensington’s combines an innovative high-growth startup environment with a values-driven natural food producer, all personified by a fabled English gentleman. Scott has been named one of Fast Company’s “Most Creative People in Business” and on Forbes’ “30 Under 30.”

Matthew Keesan  (CTO, Ando) & Anoop Pillarisetti (Head of Experience, Ando - Not Pictured) Matthew Keesan - Matthew is probably the only CTO in New York City whose shakshuka has been featured in Edible Brooklyn. After a ten-year career building internet startups, he's putting his hospitality experience to good use creating the technology that powers the best delivery-only restaurant in the city. Anoop Pillarisetti - As Head of Experience at Ando, Anoop oversees the creative direction of the brand, food, and menu offering, while strategically planning the entire consumer experience from order to delivery. Previously, he was the head of digital and technology at Momofuku, where he was on the team that started Ando in partnership with Expa. In other lives, he has sold cheese in Philadelphia, managed a beer bar in Brooklyn & Manhattan, and helped open a Northern Thai restaurant in Brooklyn. He is from Louisiana and considers crawfish and shrimp po'boys to be some of the most delicious foods on the planet.

Matthew Keesan  (CTO, Ando) & Anoop Pillarisetti (Head of Experience, Ando - Not Pictured)

Matthew Keesan - Matthew is probably the only CTO in New York City whose shakshuka has been featured in Edible Brooklyn. After a ten-year career building internet startups, he's putting his hospitality experience to good use creating the technology that powers the best delivery-only restaurant in the city.

Anoop PillarisettiAs Head of Experience at Ando, Anoop oversees the creative direction of the brand, food, and menu offering, while strategically planning the entire consumer experience from order to delivery. Previously, he was the head of digital and technology at Momofuku, where he was on the team that started Ando in partnership with Expa. In other lives, he has sold cheese in Philadelphia, managed a beer bar in Brooklyn & Manhattan, and helped open a Northern Thai restaurant in Brooklyn. He is from Louisiana and considers crawfish and shrimp po'boys to be some of the most delicious foods on the planet.

Nicki Briggs, MS, RDN (Founder + President, NEAR BOIL Brand Communications) Recognized as one of PRWeek's 40 Under 40 ‘Trailblazers to Watch,’ Nicki Briggs is a driven brand marketing and communications leader and passionate food and nutrition expert.  Nicki harnesses her unique skill set to provide integrated, creative solutions for food, wellness, and hospitality brands as a strategic advisor, board member, consultant, and interim marketing leader. Prior to starting her own brand communications and strategy practice, Nicki led global communications for Chobani overseeing all public relations, influencer marketing, social media, customer service, corporate communications, executive visibility, government affairs, CSR, reputation management, nutrition strategy, and internal communications. She’s responsible for building the brand's voice and played a pivotal role in transforming a once regional yogurt company into a one-billion dollar brand in less than five year—gaining the company recognition as one of the fastest-growing startups ever. Nicki's work at Chobani is featured in the Harvard Business School case study, “Growing a Live and Active Culture” along with hundreds of publications globally.

Nicki Briggs, MS, RDN (Founder + President, NEAR BOIL Brand Communications)

Recognized as one of PRWeek's 40 Under 40 ‘Trailblazers to Watch,’ Nicki Briggs is a driven brand marketing and communications leader and passionate food and nutrition expert. 

Nicki harnesses her unique skill set to provide integrated, creative solutions for food, wellness, and hospitality brands as a strategic advisor, board member, consultant, and interim marketing leader.

Prior to starting her own brand communications and strategy practice, Nicki led global communications for Chobani overseeing all public relations, influencer marketing, social media, customer service, corporate communications, executive visibility, government affairs, CSR, reputation management, nutrition strategy, and internal communications. She’s responsible for building the brand's voice and played a pivotal role in transforming a once regional yogurt company into a one-billion dollar brand in less than five year—gaining the company recognition as one of the fastest-growing startups ever. Nicki's work at Chobani is featured in the Harvard Business School case study, “Growing a Live and Active Culture” along with hundreds of publications globally.

Riccardo Accolla (Founder, a-T4H Consulting) Riccardo is a Neuroscientist by training, with expertise in Flavor Perception, and over 10 years managing Innovation programs in the Food and Ingredient industry. Specific solutions for sugar and salt reduction he worked on, are now integrating many well known Better-For-You Food & Beverage brands. With comprehensive understanding of all challenges involved from raw material discovery/sourcing to consumer acceptance, Riccardo is your go to expert in ingredient innovation.  As a principal and founder of T4H (Taste for Health) Consulting, he is currently helping two disruptive biotech bringing sustainable and healthier solutions in the market, he oversees new product development at vivaNUTRITION, a startup focused on digestive and brain health food and supplements, and he sits as an advisor for the Pulse Innovation Platform, a pre-competitive consortium spearheaded by McGill University with the objective of advancing research and consumption of alternative proteins based on Pulses (lentils, chickpeas, beans). Riccardo obtained a PhD in Neuroscience from the Swiss Polytechnic Federal Institute (EPFL) in Lausanne, Switzerland, and a MEng in Biomedical Engineering from the Polytechnic School of Milan, Italy.

Riccardo Accolla (Founder, a-T4H Consulting)

Riccardo is a Neuroscientist by training, with expertise in Flavor Perception, and over 10 years managing Innovation programs in the Food and Ingredient industry. Specific solutions for sugar and salt reduction he worked on, are now integrating many well known Better-For-You Food & Beverage brands. With comprehensive understanding of all challenges involved from raw material discovery/sourcing to consumer acceptance, Riccardo is your go to expert in ingredient innovation. 

As a principal and founder of T4H (Taste for Health) Consulting, he is currently helping two disruptive biotech bringing sustainable and healthier solutions in the market, he oversees new product development at vivaNUTRITION, a startup focused on digestive and brain health food and supplements, and he sits as an advisor for the Pulse Innovation Platform, a pre-competitive consortium spearheaded by McGill University with the objective of advancing research and consumption of alternative proteins based on Pulses (lentils, chickpeas, beans).
Riccardo obtained a PhD in Neuroscience from the Swiss Polytechnic Federal Institute (EPFL) in Lausanne, Switzerland, and a MEng in Biomedical Engineering from the Polytechnic School of Milan, Italy.

Sean Conner (Chief Progress Officer, ForceBrands) Sean Conner is Chief Progress Officer for Force Brands: BevForce | FoodForce | BeautyForce, a boutique recruiting and staffing agency that specializes in hiring strategies and organizational design for food, beverage, and beauty companies. Conner drives business development for the company and is an expert at guiding entrepreneurs and established brands on how to scale their business.  He joined ForceBrands as its first hire in 2009 and since then has helped many high-growth brands create an efficient organizational structure and make key strategic leadership hires.

Sean Conner (Chief Progress Officer, ForceBrands)

Sean Conner is Chief Progress Officer for Force Brands: BevForce | FoodForce | BeautyForce, a boutique recruiting and staffing agency that specializes in hiring strategies and organizational design for food, beverage, and beauty companies. Conner drives business development for the company and is an expert at guiding entrepreneurs and established brands on how to scale their business.  He joined ForceBrands as its first hire in 2009 and since then has helped many high-growth brands create an efficient organizational structure and make key strategic leadership hires.

Tina Gaudin (Founding Partner, Little Fury) Little Fury is an independent branding and packaging design studio. Founded in 2006 by partners Esther Mun and Tina Gaudin, Little Fury employs their passion and craft in order to create value for brands by understanding content, context, and form, believing that the best kind of brands is ones that have stories to tell and a big idea that inspires. Regardless of the size of your company Every Big Idea Needs a Little Fury. Clients include Chobani, Pepsi, Johnson & Johnson, Help Remedies, Vita Coco, Hickies, We Rub You, and Angie’s BoomChickaPop. Prior to starting Little Fury, Tina Gaudin, studied at the School of Visual Arts in New York before beginning her graphic design career at Pentagram. After Pentagram, she continued to expand her range working as a senior designer at MTV, a consultant at The Public Theater, and a senior art director at Martha Stewart. Her design has been recognized in 365 AIGA, Communication Arts, Graphis, as well as the Tokyo Type Directors Club. She has spoken about branding and packaging and had the honor of being a AIGA/NY board member, a judge at the D&AD packaging design awards and have taught design at SVA and Parsons.

Tina Gaudin (Founding Partner, Little Fury)

Little Fury is an independent branding and packaging design studio. Founded in 2006 by partners Esther Mun and Tina Gaudin, Little Fury employs their passion and craft in order to create value for brands by understanding content, context, and form, believing that the best kind of brands is ones that have stories to tell and a big idea that inspires. Regardless of the size of your company Every Big Idea Needs a Little Fury.

Clients include Chobani, Pepsi, Johnson & Johnson, Help Remedies, Vita Coco, Hickies, We Rub You, and Angie’s BoomChickaPop.

Prior to starting Little Fury, Tina Gaudin, studied at the School of Visual Arts in New York before beginning her graphic design career at Pentagram. After Pentagram, she continued to expand her range working as a senior designer at MTV, a consultant at The Public Theater, and a senior art director at Martha Stewart. Her design has been recognized in 365 AIGA, Communication Arts, Graphis, as well as the Tokyo Type Directors Club. She has spoken about branding and packaging and had the honor of being a AIGA/NY board member, a judge at the D&AD packaging design awards and have taught design at SVA and Parsons.

Viraj Puri (Co-Founder and CEO, Gotham Greens) Viraj co-founded and serves as CEO of Gotham Greens, a branded fresh produce company and worldwide pioneer in commercial-scale urban agriculture. Prior to Gotham Greens, Viraj developed and managed start-up enterprises in New York, India and Malawi, Africa focusing on sustainable agriculture, green building, renewable energy, and environmental design. Viraj received a B.A. from Colgate University. Under Viraj’s leadership, Gotham Greens has grown to employ over 150 employees across 4 greenhouse facilities in New York and Chicago and become one of the largest and most commercially successful urban agriculture companies in the world. www.gothamgreens.com

Viraj Puri (Co-Founder and CEO, Gotham Greens)

Viraj co-founded and serves as CEO of Gotham Greens, a branded fresh produce company and worldwide pioneer in commercial-scale urban agriculture. Prior to Gotham Greens, Viraj developed and managed start-up enterprises in New York, India and Malawi, Africa focusing on sustainable agriculture, green building, renewable energy, and environmental design. Viraj received a B.A. from Colgate University. Under Viraj’s leadership, Gotham Greens has grown to employ over 150 employees across 4 greenhouse facilities in New York and Chicago and become one of the largest and most commercially successful urban agriculture companies in the world. www.gothamgreens.com

Will Turnage (Director of Technology, Inamoto & Co.) For 20+ years, Will Turnage has been helping corporations and startups build and design digital products and services. Currently, he is the Director of Technology at Inamoto & Co., a business invention studio in Brooklyn. Prior to Inamoto & Co., he spent 10 years leading technology and innovation at R/GA for clients like McCormick, Google and Nike as well as mentoring startups through the R/GA Ventures Accelerators focused on IoT and Hospitality. In the food space, Will has launched his own line of mobile cooking apps with writer Michael Ruhlman and prototyped and developed several initiatives to bring IoT devices to the food industry. He helped develop the Flavorprint system for McCormick and is currently developing an AI to make cooking at home easier.

Will Turnage (Director of Technology, Inamoto & Co.)

For 20+ years, Will Turnage has been helping corporations and startups build and design digital products and services. Currently, he is the Director of Technology at Inamoto & Co., a business invention studio in Brooklyn. Prior to Inamoto & Co., he spent 10 years leading technology and innovation at R/GA for clients like McCormick, Google and Nike as well as mentoring startups through the R/GA Ventures Accelerators focused on IoT and Hospitality.

In the food space, Will has launched his own line of mobile cooking apps with writer Michael Ruhlman and prototyped and developed several initiatives to bring IoT devices to the food industry. He helped develop the Flavorprint system for McCormick and is currently developing an AI to make cooking at home easier.

Jackie Miller (Incubator Director, Chobani) Jackie runs the Chobani Food Incubator, a program for companies taking on broken food systems to bring better food to more people. The Incubator gives growing food and beverage companies access to Chobani’s network and expertise in order to scale up their operations and achieve significant growth. After starting out her career in fundraising and strategic marketing at international humanitarian organizations such as Amnesty International and the International Rescue Committee, she spent three years at the entrepreneurship fellowship startup Venture for America, helping aspiring entrepreneurs access training, mentorship and capital to launch and grow successful companies. Jackie grew up in the Bay Area and graduated from the University of California at Berkeley with degrees in French and Religious Studies.

Jackie Miller (Incubator Director, Chobani)

Jackie runs the Chobani Food Incubator, a program for companies taking on broken food systems to bring better food to more people. The Incubator gives growing food and beverage companies access to Chobani’s network and expertise in order to scale up their operations and achieve significant growth. After starting out her career in fundraising and strategic marketing at international humanitarian organizations such as Amnesty International and the International Rescue Committee, she spent three years at the entrepreneurship fellowship startup Venture for America, helping aspiring entrepreneurs access training, mentorship and capital to launch and grow successful companies. Jackie grew up in the Bay Area and graduated from the University of California at Berkeley with degrees in French and Religious Studies.

Victor Friedberg (Co-Founder / Managing Director, S2G Ventures) Victor has been at the forefront of innovation, global development and sustainability for over 20 years. As Co-Founder and Managing Director of S2G Ventures he has been a principal force in developing the S2G mission, culture, strategy and team. S2G Ventures invests in innovative food and agriculture companies from “soil 2 shelf”. Victor looks for mission-aligned innovative companies that have a big idea, passionate founders/management, and tailwinds. He helps to capitalize and guide those companies to achieve scale and success. Victor is on the Boards of Maple Hill Creamery, Beyond Meat, Ataraxis and is also a member of the Governor’s Innovation Council for Food and Agriculture. Prior to S2G, Victor Co-founded and was Executive Director of LAUNCH, the innovation accelerator with NASA, USAID, US Dept. of State and NIKE, and an Executive Director at WIRED.

Victor Friedberg (Co-Founder / Managing Director, S2G Ventures)

Victor has been at the forefront of innovation, global development and sustainability for over 20 years. As Co-Founder and Managing Director of S2G Ventures he has been a principal force in developing the S2G mission, culture, strategy and team. S2G Ventures invests in innovative food and agriculture companies from “soil 2 shelf”. Victor looks for mission-aligned innovative companies that have a big idea, passionate founders/management, and tailwinds. He helps to capitalize and guide those companies to achieve scale and success. Victor is on the Boards of Maple Hill Creamery, Beyond Meat, Ataraxis and is also a member of the Governor’s Innovation Council for Food and Agriculture.

Prior to S2G, Victor Co-founded and was Executive Director of LAUNCH, the innovation accelerator with NASA, USAID, US Dept. of State and NIKE, and an Executive Director at WIRED.

Blake Mitchell (Principle, Interact on Shelf) & Fred Hart (Creative Director, Interact on Shelf) Blake is partner and President at Interact Boulder, a Colorado based strategic branding and packaging studio with a sole focus on the food and beverage industry. Blake helps navigate Interact’s mix of well-established and disrupting, entrepreneurial client’s through consumer challenges and market place hurdles. Blake has built his business around the motivation of the impact good packaging design has on increasing sales for clients, working with clients like Bandar, Enjoy Life, Pasta Chips, Sound, KOIA, KeHe, White Castle, Marzetti, and Dogfish Head Brewery amongst others.   Fred is a Boulder-based designer, storyteller & phrontist, leading an entrepreneurial branding & packaging firm at the heart of the natural foods movement. Today, Fred shepherds Interact as its Creative Director, helping to shape its progressive, innovative and forward thinking clients with inspired, strategy-driven design and visual storytelling. Fred’s CPG experience includes work in multiple bleeding-and-leading edge food categories, as well as nearly every beverage category imaginable. Notable brands he’s worked with over his career include Monster Energy, Dogfish Head Brewery, Mike’s Hard Lemonade, and International Delight. 

Blake Mitchell (Principle, Interact on Shelf) & Fred Hart (Creative Director, Interact on Shelf)

Blake is partner and President at Interact Boulder, a Colorado based strategic branding and packaging studio with a sole focus on the food and beverage industry. Blake helps navigate Interact’s mix of well-established and disrupting, entrepreneurial client’s through consumer challenges and market place hurdles. Blake has built his business around the motivation of the impact good packaging design has on increasing sales for clients, working with clients like Bandar, Enjoy Life, Pasta Chips, Sound, KOIA, KeHe, White Castle, Marzetti, and Dogfish Head Brewery amongst others.

 

Fred is a Boulder-based designer, storyteller & phrontist, leading an entrepreneurial branding & packaging firm at the heart of the natural foods movement. Today, Fred shepherds Interact as its Creative Director, helping to shape its progressive, innovative and forward thinking clients with inspired, strategy-driven design and visual storytelling. Fred’s CPG experience includes work in multiple bleeding-and-leading edge food categories, as well as nearly every beverage category imaginable. Notable brands he’s worked with over his career include Monster Energy, Dogfish Head Brewery, Mike’s Hard Lemonade, and International Delight. 

Brita Rosenheim (Rosenheim Advisors) Recognized as an expert on the food tech ecosystem and am a frequent speaker on the topic. Strategist within the food and lifestyle-related tech industries. Advisor to start-ups, entrepreneurs, investors and institutions. Brita's monthly Food Tech & Media Report is used by participants in the space to understand the quickly evolving landscape.   

Brita Rosenheim (Rosenheim Advisors)

Recognized as an expert on the food tech ecosystem and am a frequent speaker on the topic. Strategist within the food and lifestyle-related tech industries. Advisor to start-ups, entrepreneurs, investors and institutions. Brita's monthly Food Tech & Media Report is used by participants in the space to understand the quickly evolving landscape. 
 

David Benzaquen (Founder & CEO at PlantBased Solutions) David Benzaquen is the founder and CEO of PlantBased Solutions, a global strategic brand management and marketing agency headquartered in New York. PlantBased Solutions works with natural companies from around the world to create and build successful businesses. Work includes (but is not limited to) opportunity assessments, business planning & forecasting, new product development, market research, brand creation and the full range of marketing planning and execution. PlantBased Solutions also maintains one of the largest and most effective merchandising networks in Whole Foods markets throughout the United States.

David Benzaquen (Founder & CEO at PlantBased Solutions)

David Benzaquen is the founder and CEO of PlantBased Solutions, a global strategic brand management and marketing agency headquartered in New York. PlantBased Solutions works with natural companies from around the world to create and build successful businesses. Work includes (but is not limited to) opportunity assessments, business planning & forecasting, new product development, market research, brand creation and the full range of marketing planning and execution. PlantBased Solutions also maintains one of the largest and most effective merchandising networks in Whole Foods markets throughout the United States.

Daniel Karsevar (CEO & Chief Problem Solver at Solutiontopia) Daniel is a trained Executive Chef, serial entrepreneur, business consultant and natural foods product development expert. Daniel is the founder and Chief Problem Solver of Solutiontopia, Inc., a New York City based boutique advisory services firm focused on launching start-ups and scaling small growth CPG brands in the natural foods space. Daniel’s focus in on solving operational problems and he has worked with some of the largest co-packers in the country allowing his clients to scale to big box retail volume. He has launched brands at Natural Products Expo East & West and most recently, his work received a NEXTY Award nomination. Daniel is a Mentor at Brooklyn FoodWorks & Food-X and is a speaker in the natural foods community and a contributing Xpert to New Hope’s IdeaXchange.

Daniel Karsevar (CEO & Chief Problem Solver at Solutiontopia)

Daniel is a trained Executive Chef, serial entrepreneur, business consultant and natural foods product development expert. Daniel is the founder and Chief Problem Solver of Solutiontopia, Inc., a New York City based boutique advisory services firm focused on launching start-ups and scaling small growth CPG brands in the natural foods space. Daniel’s focus in on solving operational problems and he has worked with some of the largest co-packers in the country allowing his clients to scale to big box retail volume. He has launched brands at Natural Products Expo East & West and most recently, his work received a NEXTY Award nomination.

Daniel is a Mentor at Brooklyn FoodWorks & Food-X and is a speaker in the natural foods community and a contributing Xpert to New Hope’s IdeaXchange.

Emilie Baltz (Founder and Creative Director, BALTZ WORKS) Emilie Baltz works as a food technologist, experience designer, multimedia artist and educator, inspiring diverse points of entry into how, and why, we consume. She is an award-winning author and public speaker with appearances at TEDx, DLD, PSFK Conference, Ignite Conference, Creative Mornings, TODAY Show, NBC, Wall Street Journal, D-CRIT and more. Emilie is based in New York City and works out of the New Lab for emerging technologies. She one of the founding members of NEW INC, the first museum led incubator hosted at the New Museum and is also part of the founding faculty of the School of Visual Arts Products of Design MFA program, as well as the founder of the Food Design Studio at Pratt Institute. Emilie is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand“. She lectures and consults internationally on the transformative power of sensory experience in the lives of creators and consumers.  

Emilie Baltz (Founder and Creative Director, BALTZ WORKS)

Emilie Baltz works as a food technologist, experience designer, multimedia artist and educator, inspiring diverse points of entry into how, and why, we consume. She is an award-winning author and public speaker with appearances at TEDx, DLD, PSFK Conference, Ignite Conference, Creative Mornings, TODAY Show, NBC, Wall Street Journal, D-CRIT and more. Emilie is based in New York City and works out of the New Lab for emerging technologies. She one of the founding members of NEW INC, the first museum led incubator hosted at the New Museum and is also part of the founding faculty of the School of Visual Arts Products of Design MFA program, as well as the founder of the Food Design Studio at Pratt Institute.

Emilie is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand“.

She lectures and consults internationally on the transformative power of sensory experience in the lives of creators and consumers.