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Sneak preview interview with SupplySide West expert
Dr. Angela Anandappa, CEO/president, Alliance for Advanced Sanitation, chats with us ahead of the annual SupplySide West/FiNA show in Las Vegas.
2 Min Read
At a Glance
- SSW attendees can learn secrets to success from industry experts during "Food & Beverage 101" education session.
- Dr. Angela Anandappa, CEO/president, Alliance for Advanced Sanitation, will speak at the session.
- In this preview video, Anandappa encourages newcomers to build a food safety program in their businesses at conception.
The annual SupplySide West/Food ingredients North America (FiNA) show occurs Oct. 23-27 at Mandalay Bay in Las Vegas. In its 26th year, with more than 1,000 exhibitors, it is the leading West Coast event in dietary supplements, food and beverage, personal care and animal nutrition.
Complementing the show are a series of education sessions, with Food & Beverage Insider curating several of them. Those range from the formulation and regulation of plant-based food and beverage products (underwritten by AAK) to exploring the latest in beverage innovations, trends (underwritten by Cargill, Howtian and Sweegen).
One session certain to cover all bases is Food & Beverage 101, which occurs 1-4:00 p.m. Oct. 24. It’s designed to serve as a solid foundation for newcomers as well as a primer for veterans. Experts will range from seasoned food scientists to sustainability experts to natural product CPG founders.
In a brief video preview interview, Food & Beverage Insider Content Director Audarshia Townsend chatted with one of the experts, Dr. Angela Anandappa, CEO/president, Alliance for Advanced Sanitation. The industry leader specializes in innovation and food safety, plus she has worked on product development, launches and manufacturing for more than 20 years.
During the conversation, Anandappa emphasized some of the issues newcomers should consider before launching a food business. “What I want to share with people is that you really do need to understand that if you don’t build a food safety program into what you’re thinking about conceptionally, you might have a problem that shuts you down before [it takes off],” she explained. “… if you design it in a way where that product is going to be shelf stable, or have the longevity of being on the shelf, that’s a key element of being able to produce a product and being able to sell it.”
Joining Anandappa on the panel are Riana Lynn, CEO, Journey Foods; Matt Rink, co-founder, VP of sales, Every Body Eat; Udi Lazimy, founder & principal, Lazimy Regenerative Impact Partners; Mohammad Salehi, owner/CEO, Heray Spice; and Webb Girard, senior director of R&D, CuliNEX.
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