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Petfood Forum

Where the Global Petfood Industry does business.

April 3-5, 2017

 


Petfood Forum Topics & Speakers

04/18/2016
7:00 am - 7:30 amPetfood Forum registration and check-in
Lobby 2300, Kansas City Convention Center
8:00 am - 5:30 pmPetfood Forum exhibitor move-in
Exhibit Hall E, Pet Food Processing & Safety Learning Center
5:30 pm - 7:30 pmPetfood Forum/Petfood Innovation Workshop 2016 Taste of Kansas City opening reception
Grand Ballroom D, Kansas City Convention Center

04/19/2016
7:30 am - 8:30 amBreakfast
Grand Ballroom D, Kansas City Convention Center
7:30 am - 6:00 pmExhibitor lounge open (for exhibitor personnel only)
Exhibit Hall E, Kansas City Convention Center
7:30 am - 6:30 pmPetfood Forum registration desk open
Lobby 2300, Kansas City Convention Center
8:30 am - 9:30 amOpening keynote: Victoria Stilwell
Grand Ballroom A, Kansas City Convention Center
Victoria Stilwell, star of It’s Me or the Dog on Animal Planet, judge on CBS’s Greatest American Dog and internationally known dog trainer, provides a multimedia experience and behind-the-scenes look at her travels and work with some of the world’s most unruly and dangerous dogs.
9:30 am - 10:15 amGeneral session: Making sense of pet food specialty trends in 2016
Grand Ballroom A, Kansas City Convention Center
Enhanced, infused or just confused? Maria Lange, Business Group Director for GfK’s pet specialty sales tracking, brings you up to date on the trends driving the pet retail market today. Is “enhanced” kibble still the fastest growing pet food category (achieving 36% growth in just six months), or is it a one-hit wonder, already showing signs of sales fatigue? Is it a sub-set of the stronger-growth grain-free category, or will it revive the dry category? Lange also shares data on the emerging category of “raw infused” kibble and looks over the horizon for new trends likely to shape the market in the months and years to come.
9:30 am - 6:00 pmExhibit hall open
Exhibit Hall E, Pet Food Processing & Safety Learning Center
10:20 am - 11:00 amCoffee break
Exhibit Hall E, Kansas City Convention Center
10:20 am - 12:00 pmVisiting pets: Pet Partners and Training to Lead
Lobby 2300, Kansas City Convention Center

Meet therapy pet teams from the Kansas City chapter of Pet Partners, the national leader in demonstrating and promoting animal-assisted therapy, activities and education. Nearly forty years since the organization’s inception, the science that proves the benefits of this therapy to veterans with PTSD, seniors living with Alzheimer’s, students with literacy challenges, patients in recovery, people with intellectual disabilities and other people has become indisputable. Today, Pet Partners is the nation’s largest and most prestigious nonprofit registering handlers of multiple species as volunteer teams providing animal-assisted interventions. www.petpartners.org

Also greet teams from Training to Lead. This organization adopts and trains dogs, then places them free of charge with individuals with various disabilities, focusing on veterans and first responders with PTSD, traumatic brain injury, hearing impairment and mobility difficulties. Training to Lead started as a program in the Stafford School District in Kansas, pairing students with canine partners from the local humane society. Under the supervision of a professional trainer, the students assume the role of foster homes, responsible for care and training of their assigned canine partner. Since its inception, schools from all over the country have inquired about establishing a Training to Lead program. www.stafford349.com/teachers/coach-cargill/learning-to-lead

The organizations' visit is sponsored by Trouw Nutrition USA.

10:20 am - 12:00 pmTime in Exhibit Hall E
Exhibit Hall E, Kansas City Convention Center
11:00 am - 12:00 pmPetfood Forum Student Program Meet and Greet
Exhibit Hall E, Pet Food Processing & Safety Learning Center
12:00 pm - 1:15 pmLunch
Grand Ballroom D, Kansas City Convention Center
1:15 pm - 1:45 pmNew eco-efficient solution to recover energy, water, and reduce odor in pet food extrusion
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Anders Haubjerg, senior process engineer for Graintec A/S, presents a new method to address the problems with hot air drying—one of the most widespread drying methods within the pet food industry but also high in energy use and odor emissions—while also reducing water consumption. This new solution combines water and energy recovery with odor reduction in a sustainable and economical way.
1:15 pm - 1:55 pmMarket/product development: What’s next? Trends and insights shaping natural pet food products
Room 2505, Kansas City Convention Center
Eric Pierce, director of business insights for New Hope Network, seeks to inspire pet food innovators, describing how to leverage cultural, human food and beverage trends, and learn from successful risk takers in the pet food space. He highlights forecasts, trends and strategic insights shaping the natural products industry, specifically the pet category, explaining the growth of the category, unveiling new opportunities (including with a product idea lab) and identifying data and analysis needed to successfully innovate.
Ingredients: New profit stream for grain sorghum: sensory profiles and consumer acceptance of dry dog food
Room 2504, Kansas City Convention Center
Brizio Di Donfrancesco, graduate teaching assistant at Kansas State University, shares new research designed to understand sorghum’s potential as a key pet food ingredient in terms of its sensory properties, pet owners’ acceptance and pets’ acceptance of the final products. The study included three samples containing different sorghum fractions (bran, flour and whole sorghum) and a control sample containing mixed grains. Results indicate the potential for an increased use of sorghum in dry dog food.
Nutrition: Emerging regulatory crisis for pet food ingredients
Room 2502, Kansas City Convention Center
Ray Matulka, PhD, director of toxicology for the Burdock Group, explains how the Food and Drug Administration’s Center for Veterinary Medicine (CVM) is contemplating finding new “legal homes” for nearly 500 pet food ingredients defined by the Association of American Feed Control Officials. While CVM has announced it will place approximately 250 of the ingredients under generally recognized as safe (GRAS) status, the remaining 250 would have to be supported with food additive petitions from pet food manufacturers. Matulka describes this phenomenal regulatory oversight, the methods available to adhere to federal law to preserve the use of these “adulterants” and the future for manufacturers who react too slowly.
1:45 pm - 2:15 pmAnalytical techniques for assessing carbohydrates in pet foods
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Yannis Vrasidas, PhD, scientific support manager for Eurofins Food Testing, outlines the most important analytical techniques and methods for a quantitative and qualitative assessment of carbohydrate and fibers in pet foods and their ingredients. These compounds are popular ingredients for pet food because they provide nutrients and can add palatability and functionality. Knowing their levels, structures and nutrient profiles is essential.
2:00 pm - 2:40 pmNutrition: Genetic make-up: a new path to understand cats’ taste preference drivers
Room 2502, Kansas City Convention Center
Emelie LeClerc, PhD, research scientist for Diana Pet Food, and Leslie A. Lyons, PhD, professor of comparative medicine at the University of Missouri, present new research demonstrating the existence of cat populations differing in their food preferences. It is well known that genetic background drives part of taste perception in several species. Understanding the relationship between cats’ genetic make-up and individual penchants could be an innovative path to developing customized cat foods.
Ingredients: Role of novel proteins in the future of pet food and treats
Room 2504, Kansas City Convention Center
Mark J. Mendal, founder of Pet Proteins, highlights the benefits of replacing traditional proteins (such as chicken, beef, lamb) with novel animal proteins (alligator, ostrich, crickets) in pet food and treat formulations, along with the challenges of doing so at scale and what can be done to overcome these challenges. As pet owners search for ways to combat food allergies and intolerances in their pets, and we confront other pet health issues like obesity, the pet food industry is also facing increasing competition for traditional proteins from the human food industry. Novel proteins can help address these issues yet have supply concerns of their own.
Market/product development: Concept to kibble: insights into pet food product development
Room 2505, Kansas City Convention Center
Ryan Yamka, PhD, senior vice president of R&D, QA and nutrition for Blue Buffalo Co., provides a fundamental understanding, based on his experience, on how and why certain pet food concepts are commercialized. He shares basic insights into how commercial diets are formulated and produced, integrated with his experiences, tips and lessons learned.
2:15 pm - 2:40 pmMarket session reprise: Making sense of pet food specialty trends in 2016
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Maria Lange, business group director for GfK’s pet specialty sales tracking, does a repeat performance, slightly shorter, of her morning general session, bringing you up to date on the trends driving the pet retail market today. Is “enhanced” kibble still the fastest growing pet food category (achieving 36% growth in just six months)? Is it a sub-set of the stronger-growth grain-free category, or will it revive the dry category? Lange also shares data on the emerging category of “raw infused” kibble and looks over the horizon for new trends likely to shape the market.
2:45 pm - 3:15 pmCoffee break
Exhibit Hall E, Kansas City Convention Center
3:20 pm - 3:50 pmFSMA animal feed preventive controls rule: mitigating risks, reducing compliance costs, achieving transparency
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Joan Archer, PhD, and Megan Galey, attorneys with Husch Blackwell, discuss practical ways to minimize risks and reduce implementation costs associated with the FSMA rules on preventive controls for animal feed and foreign supplier verification programs. They provide collaborative, transparent systemic legal strategies that can be implemented by pet food manufacturers and suppliers to minimize the pain and cost of compliance.
3:20 pm - 4:00 pmIngredients: “Fido“ nutrients: Plant-based extracts and syrups as a source of phytonutrients and other antioxidants
Room 2504, Kansas City Convention Center
Jeff Casper, technical director of Mill City Food Solutions, discusses the increasingly recognized importance of “non-essential” phytonutrients and Maillard reaction products (MRP) in preventing chronic diseases that concern pet owners, such as obesity, diabetes and cancer. Consumers have taken an interest in grain-free or low-carbohydrate pet foods to address these issues; yet phytonutrients and MRP that may play a role in chronic disease prevention can be found in grains and other grain-derived ingredient sources such as unrefined malt extracts and molasses. These materials may also have the potential to replace synthetic antioxidants to stabilize lipids in pet food and feed. Mill City Food Solutions is a consulting agency specializing in grain innovation.
Nutrition: New AAFCO dog and cat food nutrient profiles: Are you ready?
Room 2502, Kansas City Convention Center
David Dzanis, DVM, PhD, DACVN, CEO of Regulatory Discretion, explains why and what has changed in the Association of American Feed Control Officials (AAFCO) dog and cat food nutrient profiles, how the changes will affect pet food labeling and how soon pet food companies must comply. Several of the revisions are substantial, so manufacturers need to carefully review all numbers to ensure continued acceptability of their formulations and labels.
Market/product development: Menu to bowl: human food trends driving pet food product development
Room 2505, Kansas City Convention Center
Jessica Jones-Dille, category director for Mane, examines trends in the human food and beverage market - including convenience, seasonality, day-part and need-state blurring, functionality, value and product hybridization - to highlight implications for the future of pet food development and marketing. In the past 10 years, the food and beverage market has seen a huge shift in how products are labeled, formulated and marketed to the changing demographics of the US market; these same forces have greatly influenced pet owners and how they think about purchasing pet foods. Trending label claims and flavor varieties can help guide the pet food industry in developing products that meet the needs of pets as well as the desire of consumers to care for their pets as they would themselves.
3:50 pm - 4:20 pmNew research on microbial reduction and sanitization with dry acidifier
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Cassie Jones, PhD, assistant professor of feed technology at Kansas State University, shares results of research to identify effective and practical Salmonella decontamination methods for equipment surfaces, ingredients and pet food surfaces. With Salmonella having been isolated from pet food, ingredients and manufacturing equipment such as conveyors, bucket elevators and flooring, and with microbiological hazards capable of forming biofilms that can lead to continuous contamination, the industry is in search of further methods to lower those risks. One potential method is through the use of a dry acidifier to reduce pH to destroy or inhibit growth of bacteria.
4:05 pm - 4:45 pmNutrition: Dietary sustainability of modern pet foods: science, culture and marketing
Room 2502, Kansas City Convention Center
Joseph Wakshlag, DVM, PhD, associate professor of clinical nutrition at Cornell University Veterinary College, provides insights into how the growth of natural pet foods parallels an emerging, yet lagging, consumer interest in dietary sustainability. The current sustainability of individual pet foods is rarely explored, yet it is hypothesized that the moves toward high meat inclusion in pet diets and away from use of by-products is less sustainable. Alternative sources of protein provide possible solutions to pet foods’ sustainability problems, but cultural and consumer stigma require significant education on the merits of such ingredients. The search for novel ingredients with marketing appeal and cultural acceptance, and the inclusion of acceptable plant ingredients, appear warranted.
Ingredients: Using ingredients as a supplemental, natural color source
Room 2504, Kansas City Convention Center
Frank Ballard, CEO of HBH Pet Products and Ballard Manufacturing, explains how common ingredients and processes can be used to define or refine a pet food product’s color. He will compare over 50 different ingredients and how they can affect color, talk about common color issues when using natural colors and look at the effect of acids, fats, meats, temperature, mechanical work and other factors on color.
Market/product development: Rebranding pet food: strategies and success stories
Room 2505, Kansas City Convention Center
Stefan Hartung, executive creator for Ideas That Kick, and Melissa Ross, director of marketing and education for Oxbow Animal Health, describe how the pet industry “brandscape” has changed in recent years, with companies of all sizes rebranding and repackaging to remain competitive. Where do you begin? How far do you go? Are you due for a complete reinvention or a more modest upgrade? Which existing brand equities do you leverage? Which should you lose? Is it even possible to retain your existing customers at the same time you engage new audiences? Discover the answers to these questions, hear firsthand success stories and learn how to rebrand in a way that’s relevant to the consumers making pet products a multibillion dollar industry.
4:15 pm - 6:00 pmReception/Boulevard Beer Tasting
Exhibit Hall E, Pet Food Processing & Safety Learning Center
4:45 pm - 6:00 pmPoster reception—scientific posters presented by academic and industry researchers
Exhibit Hall E, Pet Food Processing & Safety Learning Center

04/20/2016
7:30 am - 8:30 amBreakfast
Grand Ballroom D, Kansas City Convention Center
7:30 am - 3:00 pmExhibitor lounge open (exhibitor personnel only)
Exhibit Hall E, Kansas City Convention Center
7:30 am - 4:30 pmRegistration desk open
Lobby 2300, Kansas City Convention Center
8:30 am - 9:15 amGeneral session: A pet retailing executive’s vision for meeting the needs of today’s and tomorrow’s pets and pet parents
Grand Ballroom A, Kansas City Convention Center

Evelia Davis, VP of Dog and Cat Consumables for PetSmart, addresses the changes in pet parents and pet trends, focusing on how these changes drive us to better understand pet parents and their pets, and become solution providers rather than sellers of dog and cat food. In addition, Davis will discuss how this leads to adding value for pet parents by increasing the relevance, credibility and trustworthiness of pet manufacturers, retailers and products.

8:30 am - 3:00 pmExhibit hall open
Exhibit Hall E, Kansas City Convention Center
9:15 am - 10:00 amGeneral session: How pet food businesses can work with state and local governments
Grand Ballroom A, Kansas City Convention Center
Jackie McClaskey, PhD, secretary of agriculture for the state of Kansas, provides insight into where pet food fits into the landscape for state and local government. Using her state and department as examples, she explains how state and municipal governments can work with and support pet food businesses, and how the pet food industry can serve as a model for other state-industry initiatives.
10:05 am - 10:45 amCoffee break
Exhibit Hall E, Kansas City Convention Center
11:00 am - 12:00 pmPetfood Forum Student Program Meet and Greet
Exhibit Hall E, Pet Food Processing & Safety Learning Center
11:45 am - 1:00 pmLunch
Grand Ballroom D, Kansas City Convention Center
1:00 pm - 1:30 pmNew processing methods for complete extrusion-baked pet food diets
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Galen Rokey, director of process technology for Wenger Manufacturing’s Companion Animal Division, discusses recent developments that make it possible to produce complete diets and treats with baking technologies at very high line rates, including a continuous process for dough development and baking using automated control systems. These new methods allow for much higher throughputs compared to conventional baking lines and can achieve a broad spectrum of unique textures by incorporating wet and dry versions of meat, vegetable, fruit and other co-products continuously into a dough matrix that is then shaped and baked using a thermal process at throughputs of up to 10,000 kg/hr.
1:00 pm - 1:40 pmNutrition: Does flavor variety stimulate food intake in kittens?
Room 2502, Kansas City Convention Center
Susan Jojola, PhD, behavioral research scientist for basic research at AFB International, shares results of a study in cats examining the role of feeding experience during early life on food intake, growth rate and food selection as adults. While extensive research in humans and other animals suggests food variety tends to promote food intake and flavor monotony has been linked to reduced intake, few studies until now have investigated the effects of variety or consistency of food flavor over a long-term period in cats. Results suggest flavor variety may impact cats differently than rodents or humans, and contribute to our understanding of factors influencing food intake and body weight in cats.
Market/product development: Freeze-dried pet food—fantastic if you can get it right
Room 2505, Kansas City Convention Center
Calvin Smith, director of Pet Nutrition NZ, covers the nutritional traits, production issues and key marketing considerations that surround the fast-growing freeze-dried category. Recent strong growth of over 40% annually has led many brands to look at extending their product offerings into this category. As the former CEO and director (and still shareholder) of a prominent New Zealand freeze-dried pet food brand, Smith provides his insights into the freeze-drying process, including how to overcome capacity issues, his analysis of why freeze-drying is the ultimate way to preserve nutrients and the pros and cons of using “raw” as a marketing claim for these products.
Ingredients: Use of dietary carnitine in Labrador Retrievers
Room 2504, Kansas City Convention Center
Craig Coon, PhD, co-owner of Four Rivers Kennel, offers insights gleaned from research to investigate the effects of L-carnitine (carnitine) on fuel efficiency, as an antioxidant and for muscle recovery in Labrador Retrievers. Carnitine is an exciting additive to any dog’s diet, and the industry is only just now discovering its many uses in overall health besides its role in weight control diets. The new research has uncovered additional benefits in performance and exercise recovery, including increase in lean mass, aid to muscle recovery and prevention of skeletal muscle damage after exercise, reduced oxidative stress, increased energy expenditure and oxygen consumption during exercise.
1:30 pm - 2:00 pmGuidelines for validating microbiological methods and verifying claims in selected pet foods
Exhibit Hall E, Pet Food Processing & Safety Learning Center
Wendy McMahon, general manager of Silliker’s Food Science Center, demonstrates the need for validation and verification of selected test methods for detecting Salmonella in pet food categories. One of the most difficult issues in detecting Salmonella in pet foods has been demonstrating method validation applicable to the product type. Verification of methods by the user for specific matrixes is necessary. McMahon presents studies demonstrating the need for validation and verification of selected test methods for detection of Salmonella.
1:45 pm - 2:25 pmMarket/product development: Investment, private equity and M&A trends in pet food
Room 2505, Kansas City Convention Center
Bryan Jaffe, managing director of Cascadia Capital, shares insights on investment, merger and acquisitions activity in the pet food market, whether and why it remains attractive to investors and the outlook for the next several years. Headline-grabbing transaction multiples and a lack of transparency fuel industry fascination with the capital markets; this session will focus on what you want to know—who buys whom, what do they pay and why.
Nutrition: Would developing technologies to measure micronutrients in vivo benefit pets and humans?
Room 2502, Kansas City Convention Center
Michael McBurney, PhD, FACN, vice president of science, communications and advocacy for DSM Nutritional Products, focuses on the need for much deeper insights into nutrient status and health-related outcomes to meet quality of life and longevity-related expectations we have for ourselves and our companion animals. Micronutrient requirements were established to prevent deficiency diseases. In 2011, the Institute of Medicine used a health-related criterion of adequacy, i.e. blood concentrations to maintain bone health, to set vitamin D requirements, thus introducing recommended dietary intake (RDI) values with higher levels for vitamin D. Should RDIs for other micronutrients be increased to support quality of life for both humans and companion animals?
Ingredients: Sustainably grown biomass ingredients for pet food
Room 2504, Kansas City Convention Center
John Greaves, PhD, vice president of specialty crops for Kemin Industries, discusses opportunities for pet food manufacturers and ingredient suppliers to meet consumer demand for sustainable choices in the expanding natural market. Modern cropping systems using good agricultural practices and following third-party certification standards provide assurance that the ingredients used are produced under conditions that meet environmental and socially responsible expectations. Greaves describes the process and subsequent oversight required to develop a “sustainably grown” source of natural ingredients for application in pet food, using rosemary and spearmint as examples.
2:30 pm - 3:00 pmCoffee break
Exhibit Hall E, Kansas City Convention Center
3:00 pm - 11:59 pmExhibitor tear-down
Exhibit Hall E, Kansas City Convention Center
3:05 pm - 4:30 pmDiscussion session: The changing dynamics of the pet food market: responding to current and pending issues
Grand Ballroom A, Kansas City Convention Center

The pet food industry is currently undergoing significant shifts in its landscape. Mergers and acquisitions, as well as start-ups consolidating with more established companies, are changing the industry’s manufacturing layout. On the consumer side, the make-up of pet numbers and types (seeing a shift to smaller pets) means the industry’s product market must adapt to accommodate this new pet-owning picture. At the same time, consumers are more involved in their pets’ nutrition and demanding transparency about what’s in their pets’ food and how and where it’s made.

This panel, moderated by Greg Aldrich, PhD, president of Pet Food Ingredients & Technology and research associate professor/pet food program coordinator at Kansas State University, will delve into these issues and build a predictive picture of what the pet food industry will look like in the coming years. What is the future of the pet food industry? What changes will be necessary to accommodate the various shifts? How can we, as an industry, continue to balance consumer needs with our own? Panelists include Michael Dennis, VP of marketing and sales for Interflex Group; Cathy Enright, PhD, president and CEO of the Pet Food Institute; John Kuenzi, president and CEO of Rubicon Scientific; and David Sprinkle, research director for Packaged Facts.

4:45 pm - 7:00 pmClosing reception: Kansas City BBQ bash
Barney Allis Plaza, outdoor park across from Marriott Downtown

Greg Aldrich PhD
Research Associate Professor/President
Kansas State University/Pet Food Ingredients & Technology
 
Joan Archer PhD
Attorney
Husch Blackwell
 
Frank Ballard
CEO
HBH Pet Products and Ballard Manufacturing
 
Jeff Casper
Technical Director
Mill City Food Solutions
 
Craig Coon
Co-Owner
Four Rivers Kennel
 
Evelia Davis
VP of Dog and Cat Consumables
PetSmart
 
Michael Dennis
VP Marketing, Sales and Technical
The InterFlex Group, Inc.
 
Brizio Di Donfrancesco
Graduate Teaching Assistant
Kansas State University
 
David A Dzanis DVM, PhD, DACVN
CEO
Regulatory Discretion Inc.
 
Cathy Enright PhD
President and CEO
Pet Food Institute
 
Megan Galey
Attorney
Husch Blackwell
 
John Greaves PhD
Vice President of Specialty Crops
Kemin Industries
 
Stefan Hartung
Executive Creator
Ideas That Kick
 
Anders Haubjerg
Senior Process Engineer
Graintec A/S
 
Bryan Jaffe
Managing Director
Cascadia Capital
 
Susan Jojola PhD
Behavioral Research Scientist for Basic Research
AFB International, Inc.
 
Cassie Jones PhD
Assistant Professor of Feed Technology
Kansas State University
 
Jessica Jones-Dille
Category Director
Mane
 
John Kuenzi
President and CEO
Rubicon Scientific
 
Maria Lange
Business Group Director
GfK USA
 
Emelie LeClerc PhD
Research Scientist
Diana Pet Food
 
Leslie A Lyons PhD
Professor of Comparative Medicine
University of Missouri
 
Ray Matulka PhD
Director of Toxicology
Burdock Group
 
Michael McBurney PhD, FACN
Vice President of Science, Communications and Advocacy
DSM Nutritional Products
 
Jackie McClaskey
Secretary
Kansas Department of Agriculture
 
Wendy McMahon
General Manager
Mérieux NutriSciences
 
Mark J. Mendal
Founder of Pet Proteins
Pet Proteins LLC
 
Eric Pierce
Director of Strategy and Insights
New Hope Natural Media
 
Galen Rokey
Director of Process Technology for Companion Animal Division
Wenger Manufacturing
 
Melissa Ross
Director of Marketing and Education
Oxbow Animal Health
 
Calvin Smith
Director
Pet Nutrition NZ
 
David Sprinkle MBA
Research Director
Packaged Facts
 
Victoria Stilwell
CEO
Victoria Stilwell Positively Dog Training
 
Yannis Vrasidas
Scientific Support Manager
Eurofins Food Testing
 
Joseph Wakshlag DVM, PhD
Associate Professor of Clinical Nutrition
Cornell University Veterinary College
 
Ryan Yamka PhD
Senior Vice President of R&D, QA, and Nutrition
Blue Buffalo Co.