Approaches to Reduce Costs in Food Manufacturing
Tue 27 Feb 2024 4:30 PM - 5:30 PM GMT
Online, Zoom
Description
The cost of living crisis is having a significant impact on food manufacturers. Costs of raw materials, energy, and labour are all rising, and manufacturers are under pressure to reduce their costs in order to remain competitive.
This webinar will present approaches to reduce costs in food manufacturing such as reformulation or energy usage. During this webinar, you will hear from three experts who will share their knowledge and experience in these areas.
- Delighting consumers through cost savings - Yifat Rogers, Founder and CEO, Yaniv Consulting, USA
- Cost optimisation opportunities to reduce product cost - Birsen McArdle, Value Optimisation Lead, Campden BRI, UK
- Energy Utilization in Food Processing - Ben Amory, Commercial Director, GrowUp Farms, UK
More information about our speakers and their presentations
Birsen McArdle
Birsen has been at Campden BRI since 2022, and has a wealth of knowledge and experience in the food industry, which she has worked in since 2006.
Before joining Campden BRI, Birsen was an end-to-end product development specialist, working predominantly on coffee for global FMCG companies, including Kraft Foods, Mondelēz, and Jacobs Douwe Egberts.
At Campden BRI, Birsen has been working across various product categories, leading cross-functional projects to help members and clients develop successful products, reduce their costs and optimise their products.
Description of Birsen McArdle's talk
Exploring approaches taken by manufactures within the food and drink industry on handling the cost-of-living crisis.
Yifat Rogers
Yifat is a PhD food scientist with more than 13 years food industry experience in product development, supply chain, project management, people and business leadership. She started Yaniv Consulting to assist clients in overcoming challenges and seizing opportunities. Leveraging her extensive background, skills, and determination, she is dedicated to supporting her clients in navigating their unique situations.
During her tenure at General Mills, Yifat worked on brands such as Progresso, Pillsbury, Hamburger Helper, and Betty Crocker. She played a pivotal role in developing new products, enhancing product quality, and achieving substantial cost savings.
Yifat holds a PhD in Food Science from North Carolina State University and her B.S. in Food Engineering and Biotechnology from the Technion Israel Institute in Technology. She is a certified Project Management Professional, and a member and dedicated volunteer of the Institute of Food Technologists.
Description of Yifat Roger's talk:
It is important to prioritize both consumer satisfaction and profitability in business. By challenging assumptions and adopting a new mindset, you can uncover new possibilities to delight consumers while increasing your bottom line. Cost reduction strategies should be carefully implemented, considering their potential impact on consumers. It is crucial to differentiate between what you know and what you assume about consumers. When generating ideas, always keep the consumer's needs and preferences in mind. Effective prioritization ensures a good return on investment and consumer acceptance. Testing and execution should be approached with scientific rigor and process discipline, while maintaining a learning mindset throughout the process.
Ben Amory
Ben is Product Director at GrowUp Farms.
Description of Ben Amory's talk:
Energy cost is one of the biggest challenges for vertical farming. We've designed a system that reduces energy loads, reduces energy costs as well as keeping it renewable and low carbon.
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Hosted by the British Section of the Institute of Food Technologists (IFT).
We will circulate a recording afterwards for those who are unable to join on the day.