Dr. A. Elizabeth Sloan - President
Consumer Trends & Marketing Editor, Food Technology Magazine, North American Marketing Columnist, Functional Foods & Nutraceuticals Magazine (U.K), Contributing Editor, Flavor & the Menu magazine
Liz has more than 30 years' experience in nutrition trend-tracking, market assessment, and creating business-building ideas. She is contributing editor and consumer trends columnist for Food Technology Magazine and marketing editor for Nutraceuticals World Magazine.
Dr. Sloan served as Editor-in-Chief of McCall's magazine and Asst. Editor-in-Chief of Good Housekeeping magazine, each with a readership of more than 30 million women per month. She was also the Director of the Good Housekeeping Institute, managing the laboratories that reviewed consumer products for the Good Housekeeping Seal as well as the editorial pages of the magazine. Institute departments included: beauty/cosmetics; food; over-the-counter drugs; personal and home care; appliances; nutrition, diet and fitness; engineering/home improvement and market research. The 1st Director of Institute was Dr. Harvey Wiley, the Founder of the U.S. Food & Drug Administration.
She was also Senior Vice President and International Director of Food and Nutrition for Hill and Knowlton Public Relations operating in 21 countries. She received two John W. Hill Awards for excellence in public relations for Kraft's Fat-Free Communications program and Wendy's International for Founder's R.D. Thomas Platform.
She was the first Scientific Director of the Am. Assoc. of Cereal Chemists; Editor-in-Chief of Cereal Foods World and Cereal Chemistry and Manager of Nutrition Communications and Technical Services for General Mills, Inc.
Dr. Sloan has written over 400 articles on consumer trends and food/nutrition marketing; co-authored two college textbooks on nutrition and served as trends/marketing columnist for Food Business, Food Engineering, Processed Prepared Foods and Food Product Development magazine.
Dr. Sloan holds a Ph.D. in Food Science/ Nutrition with a minor in Mass Communications /Journalism from the University of Minnesota and a B.S. degree in food technology from Rutgers University.
Dr. Catherine Adams Hutt - Chief Science & Regulatory Officer
Following a career in the public and private sectors, Dr. Adams Hutt launched a consulting career and serves as Chief Regulatory and Science Officer for SloanTrends and is President and CEO of RdR Solutions Consulting, specializing in food safety, nutrition and wellness, regulatory compliance, and quality management. She is also CEO and Principal for a food regulatory consulting firm, Food Regulatory Solutions (FRS) and Founder, Executive Director for a not-for-profit forum, "The Rialto Conference".
Catherine has had senior leadership roles in the public and private sectors. She led quality and food safety programs for Fortune 200 manufacturing and food service companies, including HJ Heinz, Campbell Soup Company and Tricon Restaurants, before they became YUM! Brands. She was Chief Quality Officer for McDonald's Corporation and Coors Brewing Company. Dr. Adams Hutt also led McDonald's nutrition strategy. Prior to joining the private sector, Catherine was Assistant Administrator for the US Department of Agriculture Food Safety and Inspection Service, the regulatory agency for meat and poultry. There she led the global development for the principles of HACCP as we know it today, led the US Delegations for the Codex Food Hygiene Committee and Import and Export Certification Committee, and played key roles in the adoption of HACCP as a regulatory tool and the development of the Sanitary and Phytosanitary Standards that are part of WTO agreements today. She has also worked for ILSI-Nutrition Foundation and the Grocery Manufacturers of America, in Washington, DC.
Dr. Adams Hutt received her doctoral degree from the University of Illinois, Masters of Science from Michigan State University and undergraduate degree from the Pennsylvania State University. She is a Registered Dietitian. Dr. Adams Hutt has been recognized as Distinguished Alumnus of Penn State and was inducted as a Fellow of the University earlier this year. She is also a Fellow of the Institute of Food Technologists.
Catherine is married to Peter Barton Hutt and lives in both Washington, DC and Texas. She owns and operates a working ranch near Dallas, Texas where she breeds and raises cutting horses and registered Angus cattle. The ranch used uses wind energy.