This series will focus on stories about the people changing the face of the food processing in the Garden State through innovation, hard work and lending a caring hand. The NJFPA will endeavor to tell the stories that might now get attention in other mainstream channels.
If this series inspires and provides actionable ideas, it will achieve its aims.
Sponsored by
Jun 1, 2021
Welcome to the sixth episode of
the NJFPA Stradley Ronon Food Forum. In this episode,
Bill
Mandia, Partner
at Stradley Ronon Stevens &
Young, LLP, speaks
with Kelsey Stockton Commercialization Planner at Lassonde Pappas and
Company. Bill and
Kelsey talk
about younger perspectives on food
and packaging trends and how to develop the next generation of food
processors.
Guest Bio:
Kelsey Stockton joined Lassonde Pappas as a Commercialization Planner nearly two years ago while graduating from Rutgers University with a Bachelor’s degree in Food Business in May 2019. Past work experiences include working at a local Farmer’s Market in customer service and the Rutgers Food Innovation Center - Bridgeton as an intern then “promoted” to a part-time project management assistant throughout high school/early college. While being a student of her high school agriculture/food science program, Kelsey made it her mission to become a working member of the food industry.
Listeners will hear:
- How an internship at the Rutgers Food Innovation Center and attendance at the NJFPA Spring Conference set her on a path to a career in food processing.
- How the COVID shut down affected her differently as a brand new professional.
- What trends in both food and packaging she has seen at Lassonde over the last year that she thinks will last past the pandemic.
- What younger professionals bring to the food processing industry.
- How the food processing industry can attract more young talent to the field.
- Her forecasts for the role of private label brands.