At the FTRAC Conference from October 21 to 22 (co-located with ABA Technical Conference in Atlanta), Howard Popoola, VP of Corporate Food Technology and Regulatory Compliance at The Kroger Co., will discuss how blockchain will become the basis for an integrated food safety system.
Blockchain in Baking – A Changing Marketplace
We have reached the intersection of Food Safety and Food Waste, every food safety event in the supply chain has a domino effect on humans and the environment. The baking industry must take proper measures to break the cycle of food contamination and outbreaks associated with it. By engaging with the blockchain ecosystem, the baking industry could be in the forefront of innovation in food safety from farm to fork and prevent the collateral damage in food waste from recalls.
“Blockchain can only be good for us, quite frankly,” said Papoola. “It saves us time. It will remove those redundant costs.”
About FTRAC’s Fall Conference
Where: Atlanta Marriott Marquis
When: October 21-22, 2019
The two-day conference will also feature presentations, panels, and discussions about baking with cannabis, allulose as a sweetener, and more.
About Howard Popoola
In his role as the Vice President of Corporate Food Technology and Regulatory Compliance for The Kroger Company, Cincinnati, OH. Howard has the overall strategic responsibility and direction for food safety, quality assurance and product development for the entire Kroger company, this includes approximately 2800 retail stores and Kroger’s 36 own manufacturing facilities – Dairy, Bakery, Pet Food and Grocery plants. Prior to joining Kroger, he led product integrity and regulatory compliance functions as Vice President at Topco Associates – a private label procurement company in Elk Grove Village, IL.
A member of the board of directors of global food safety initiative (GFSI), Howard has over 25 years of experience in the food industry with 15 of those in executive leadership roles, he started his career with the United Nations and he has had the opportunity to work at several food companies and in progressive food safety and quality functions including US Foods, Nestle, Kraft and Darigold, Howard is a food microbiologist by training and has advanced degrees in Integrated supply chain management from Michigan State University.