February Dinner Meeting		Meeting Information
Successful Innovation at Tate & Lyle Join members and friends of Chicago Section IFT as we hear from Tate & Lyle President, Karl Kramer share how they have placed innovation at the very heart of their future growth strategy. The presentation will illustrate the importance of open innovation and partnerships as catalysts as well as the need for early engagement of both customers and consumers so as to ensure that only commercially relevant novel ingredients are brought to market. $45.00 Members $55.00 Non-members (Join today for only $15.00!) $25.00 Student Members, Emeritus Members, & Unemployed Members (use voucher #UNEMP-1010050) Monday, February 13, 2012 4:00-5:00 PM Executive Board Meeting 5:00-6:00 PM Social Hour 6:00-8:30 PM Dinner & Presentation		When: Monday February 13, 2012
		Where: Maggiano's 175 Old Orchard Shop Center North Ring Road Skokie, IL 60077 (847) 933-9555 View Larger Map
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Successful Innovation at Tate & Lyle
Karl Kramer, President, Innovation & Commercial Development for Tate & Lyle

Tate & Lyle is a $4 billion, global food ingredient and solutions provider.  In a recent reorganization of the business, it placed innovation at the very heart of its future growth strategy by establishing a new Innovation and Commercial Development group (ICD) who are scheduled soon to relocate to a brand new, state-of-the-art facility in Hoffman Estates.  

Karl Kramer, President of ICD, provides us with an insight into the innovation process at Tate & Lyle and how this is facilitated through its Stage Gate process. The presentation will illustrate the importance of open innovation and partnerships as catalysts as well as the need for early engagement of both customers and consumers so as to ensure that only commercially relevant novel ingredients are brought to market.  All of these concepts are brought together in a detailed case study on how Tate & Lyle launched its novel PUREFRUIT™ Monk Fruit Extract – a natural, great tasting, no calorie fruit-based sweetener - in 2011.

Karl Kramer, President, Innovation & Commercial Development for Tate & Lyle

Karl was appointed President of the newly-formed Innovation and Commercial Development Group at Tate & Lyle on June 1, 2010, after serving two years as President of the Tate & Lyle Sucralose Division.

He has close to 30 years experience in the food and beverage industries in a variety of functional and international capacities.  Upon obtaining his Bachelors degree in Chemical Engineering from the New Jersey Institute of Technology, he began his career in R&D at General Foods, where he received 5 U.S. patents for his work in product and process development.  His early career also included a brand management assignment at Nestle. 

Later, Karl worked in the NutraSweet Kelco Division of Monsanto in several domestic and international sales management roles.  Prior to joining Tate & Lyle, Karl worked for the flavor division of Givaudan where he served in various General Management roles including international assignments in Mexico, Brazil and Switzerland.  In additional to his engineering degree, Karl holds an MBA from the New York University Stern School of Business.

Dinner Meeting Menu

• Appetizers (served at buffet): Spinach and Artichoke al Forno, Calamari Fritte
• Salads:
  1. Spinach with prosciutto, red onions, pine nuts, and gorgonzola with a sweet vinaigrette
  2. House Chopped Salad (prosciutto will be served on the side for vegetarians)
• Dinner: (served family style)
  1. Four Cheese Ravioli with Pesto Alfredo Sauce (vegetarian)
  2. Gnocchi & Italian Sausage
  3. Chicken Saltimbocca
  4. Eggplant Parmesan (vegetarian)
• Dessert: New York Style Cheesecake and Nonna's Toasted Pound Cake

For more information:
Program Information contact: Vijay Arora Program Chair and Chair Elect, (847) 646-5146
Meeting Registration contact: Marty Roth, Chicago Section IFT BusinessOffice, (630) 916-4960