Ins and Outs, Pros and Cons of Working with Co-packer (Contract Manufacturer)
Thursday, November 29, 2012 from 4:00 PM to 6:00 PM (PST)
Los Angeles, CA
Ins & Outs, Pros & Cons
of Working with a
- Are you thinking of moving from a commercial kitchen to your own facility or a contracted manufacturing facility? (co-packer)
- Do you have a mutually beneficial relationship with your contract manufacturer?
- What are the legal implications of working with a contract manufacturer related to: protection of intellectual property, food safety and recall procedures, contractual obligations, etc.
- What are the best practices in contract manufacturing of food products?
- Are you planning on starting a food-based business and want to understand the fundamentals of manufacturing a food product?
GET ANSWERS TO ALL OF THE ABOVE.
During this two hour event, a food scientist, a local contract manufacturer and an attorney will address issues related to working with co-packers.
You will be able to ask the experts the questions you may need answers to on this topic.
Principal, Salmas Law Group
For more than two decades, food industry and other business clients have turned to George Salmas for guidance and counsel.
After graduating law school at UCLA, Mr. Salmas devoted four years to Navy service where, as a Lieutenant and JAG officer, he represented the United States in criminal trials in Greece, Spain, Morocco, and on ships at sea. Opening his own law firm in 1985, he focused on the food industry. Over the years, Mr. Salmas has successfully tried a number of litigation matters including a food trade secret case resulting in a $28 million judgment.
Under Mr. Salmas’ direction, Salmas Law Group provides food sector clients with full service representation in such areas as trademarks, patents, antitrust, contracts, real estate, regulatory, litigation and all other manner of legal support that a food business needs to function.
Derek and Dawne Walker, principals, Heiden's Foods.
Since 1938, Heiden’s Inc. unique products have been formulated with love, care and pride creating a tradition of manufacturing high quality food products.
They develop time-proven formulas using unique blends of rich, high quality ingredients while maintaining competitive prices and high-priority certifications (HACCP & Bio-terrorism).
In addition to their own formulas, they offer custom formulations and blending, private labeling and convenient packaging to meet the specific needs of their retail, foodservices, institutional and industrial customers.
Heiden’s Foods continues as a family owned and operated company with a skilled team of experienced professionals who have earned a reputation for quality, competitive pricing and personalized customer service.
Barry Weinstein has over thirty years of experience in research and development and project management in the O-T-C, food and personal care products industries.
Since 1999 he has been the president of Barry M. Weinstein & Associates, a consulting firm focused on the development and initial production of new food products. He holds Masters and Bachelors Degrees in Chemical/Biochemical Engineering from Rutgers University and has a proven record of building and directing successful cross-functional project teams.
Mr. Weinstein holds 5 processing patents on agglomeration and saponification technologies and is the author and instructor of multiple continuing education and university extension programs. Related projects include development of multiple sauces, dressings, marinades, rubs and frozen food processing systems for pizza and Italian specialty products.
Michel Algazi has spent over 20 years building consumer brands at large and small companies, like The Walt Disney Co and Diageo. In addition to being a successful food entrepreneur, he is founding partner of The Radical Clarity Group (RCG), a consulting firm that works with food companies to creating strong brands and growing profitable businesses. He also helps his clients to raise working capital.
Michel serves as advisor to Pacific Community Ventures in the food and beverage and consumer products categories. He sits on a number of company boards and has been guest lecturer, on product innovation, at UCLA’s Anderson School of Management.
He is founder of The Fine Foods Group, a professional network of 630+ natural, specialty and artisan food companies in Southern California.
YOU MUST BE REGISTERED TO ATTEND
When & Where
The Fine Foods Group & The Hood Kitchen Space
The Fine Foods Group
The Fine Foods Group (FFG) is a professional networking organization for natural, specialty and artisan food entrepreneurs based in Southern California.
Its focus is on creating a productive networking and acceleration environment in which its 900+ member companies can share best practices and contacts in the industry and benefit from other members’ insights on issues facing their businesses.
Visit our website to find out more about our organization.
The Hood Kitchen Space
The Hood Kitchen Space, an Orange County Health Department-certified commercial kitchen space in Costa Mesa, California, offering culinary professionals and entrepreneurs a reliable space on a 24/7 basis.
Visit our website to find out more, or email firstname.lastname@example.org with any questions or inquiries.