Register NOW for
New & Better Protein: Maximize your Prepared Meal Opportunities with Sous-vide
on Dec 7, 2021 1:00 PM CST
This webinar will explore the changing consumer needs and attitudes towards protein on sandwiches, salads, and prepared meals. In a rapidly changing marketplace, we will discuss the growth opportunities for meal kit companies and how the Fresh Sous-vide™ method positively impacts your bottom line. The audience will learn from an expert panel about how to satisfy consumer demand for healthy protein choices through culinary innovation while balancing operational and supply chain flexibility. Join Deli Star and get a fresh perspective on everything from research and development, food safety best practices, and profitable manufacturing at scale.
Meet Our Moderator
Sally Herriott
Radish Marketing & Strategy Inc.
Through Sally's career, she has worked on the supplier side of the food industry and have benefited from time working in start-up environments both in both products and the digital environment. She started her career with fresh farm to table products selling in some of the premier UK supermarkets and food service providers.
Operating directly with retailers, she helped launch many successful products into categories such as delicatessen, snacking and party food, she also headed up sales to sandwich and salad manufacturers.
Meet Our Expert Panel
‘Got a specific inquiry for the team? Ask the panel! Joining us live will be Chief Scientist Advisor Dr. Ganesh Kamath, VP of Culinary Innovation Chef Charles Hayes, CEO Justin Siegel, VP- Supply Chain Andrew Siegel and Jeanne Gannon, VP of Food Safety and Quality.
Justin Siegel
CEO
Justin Siegel has over 19 years of experience as a food innovator, entrepreneur and CEO of Deli Star Corporation. Most recently, Siegel became co-founder and chief innovation officer of Cure8 Ventures. As CEO of Deli Star and CIO of cure8, Justin continues his passion and dedication to bring scientists, chefs and consumers together to create a unique, fun and collaborative environment to successfully innovate food, promote food education & nutrition, and accelerate food startup companies’ growth.
He is a promoter of using science to help new product developers extend foods’ shelf-life, in turn reducing waste, and making food safe without the use of preservatives. He has an expansive research and development career, working on projects for many large CPG companies. To promote his vision of not only being a manufacturer but a scientific resource for his partners, he started Deli Star University in 2015 to continually educate employees and customers on these main areas: steam post-pasteurization, vacuum packaging of fresh and cooked meats, sandwich MAP packaging, emulsions of salad dressings and sauces, protein salad formulation, consumer/sensory analysis, protein extraction, protein formulation and processes, SQF procedures and auditing, quality assurance, quality control, R&D, and operations.
Charles Hayes, CRC CEC
VP Culinary Innovation
Hayes is a Culinary Institute of America graduate with more than 30 years of hotel, restaurant and food-processing experience. During his career he has worked at or consulted with major brands around the globe including Sara Lee, JMH Premium, Cara Operations LTD and Awrey Bakeries/Atkins Elegant Desserts. One of only 75 Certified Research Chefs in the world, Hayes is a pioneer of innovation, having run several large research and development teams on both the restaurant and manufacturing side of the business, launching several category-defining products in the process. A past president of the Research Chefs Association, Hayes remains active in the industry, having developed a solid network of relationships and contacts.
Chef Charles is passionate about developing future industry leaders, and inspiring and mentoring those looking to achieve greatness.
Dr. Ganesh Kamath
Chief Scientific Officer
Dr. Ganesh Kamath is Deli Star’s Chief Scientific Advisor. He is the president of “Global Food Ingredient Company” he founded in 2010 to serve diverse clientele of the food industry. Over the years, Dr. Kamath has developed passion for the Strategic Innovation – meeting consumers’ unmet needs with differentiating food solutions through the global innovation network. Dr. Kamath has worked in this field with several customers from retail to foodservice giants of the food industry.
He works closely with the business community to bring clarity to the fuzzy front end of strategic opportunities. Currently, he is supporting global clients in various fields including food safety, health & wellness, poultry & meat industry, functional ingredients, and other allied food industries. He has made numerous technical presentations to business leaders, strategic partners, and most importantly to customers.
In his first career, Dr. Kamath spent 20 years in Research and Development at Tyson Foods, and his last position was as Director of Strategic Innovation. At Tyson Foods he led the team of scientists & technologist who developed patent pending technology addressing the “All Natural” trend across several food product categories. He was awarded a prestigious award “Outrunning the Bear” by the company’s senior chairman, Mr. Don Tyson, for his leadership in creating significant value and achieving sustainable competitive advantage for the company.
Dr. Kamath has a Ph.D. in Food Science from North Carolina State University (USA), Masters in Food Science from University of Maine (USA), and other two degrees are in Chemistry & Food Technology from University of Mumbai, India.
Jeanne Gannon
VP Food Safety & Quality
Jeanne has joined the Deli Star team in 2017 and has been a foundational employee ever since. As VP of Food Safety & Quality, Jeanne oversees and ensures quality and food safety programs are being adhered to, works with R&D on transition of bench top projects into plant trials, and sets and monitors quality standards of products. Jeanne is responsible for all USDA regulations and FDA – FSMA compliance and responsible for set up and approval of labels for all products. Prior to coming to Deli Star, Jeanne was the Food Safety and Warehouse Manager at Troverco Distribution Company, Quality Manager for AdvancePierre Foods, and various roles at Landshire including Quality Manager, Director of Quality and VP of Quality and Product Development. Jeanne has HACCP Certifications, is GFSI Certified, and is a Certified Food Scientist. Jeanne has her Food Service Sanitation Certification with the State of Illinois and is a member of IFT – Institute of Food Technologists and ASQ – American Society Quality.
Andrew Siegel
VP Supply Chain & Finance
As VP of Supply Chain & Finance for Deli Star, Andrew Siegel is responsible for sourcing, cost analysis, scheduling logistics and all IT systems for the Fayetteville, Illinois-based food products company founded by his father, Dr. Dan Siegel.
After growing up around the family business, Siegel has grown professionally within it, starting first as an Operations Intern and then taking on responsibilities as Purchasing Manager before rising to his current position.
A member of the Institute of Food Technologists (IFT) and Council of Supply Chain Management Professionals (CSCMP), Siegel is Safe Quality Food (SQF) and Hazard Analysis and Critical Control Point (HACCP) certified, and he has earned his Supply Chain Management Certificate from Washington University in St. Louis.
Siegel is a graduate of the University of Illinois, Urbana-Champaign, with a Bachelor of Science degree in consumer economics and finance and a Master of Science degree in Agricultural Production.