Mary Wagner’s career has taken her on a most fascinating food industry journey. A doctorate in food science and nutrition launched her on a path managing innovation, research, product development, and quality and regulatory issues for many of the nation’s top food companies. Prior to joining Starbucks, Dr. Wagner held senior level roles at Mars, E. & J. Gallo Winery, YUM, Unilever, and General Mills, Inc.
In her current Starbucks role as senior vice president, Global Product Innovation/Food Safety and Quality, she covers the globe innovating new products and ensuring the safety of every latte that’s served up. Mary’s luncheon presentation will deal with how macro trends, such as multifaceted innovation, farm to fork, premiumization of convenience and healthy product options are shaping product innovation and food quality and safety.
Be sure to buy your luncheon ticket for what is certain to be a fascinating global tour of changes that are — and will — affect the almond industry’s customers and consumers.
To register for the 2016 Almond Conference and to reserve a seat at the luncheon, please visit AlmondConference.com.
