David Lafond, Ph.D., MBA, CEO and Chief Visionary Officer, Celesta
and a member of Global Food Forums’ Advisory Board
David Lafond, Ph.D., MBA, is CEO and Chief Visionary Officer of Celesta. Dave brings almost 43 years of experience in food research and development to Celesta. Celesta is a new company that partners with cutting-edge manufacturers and highly attuned food and supplement brands to promote better sleep and relaxation through clinically validated ingredients and proprietary wellness technologies. Dave also founded Lafond Food Technology, LLC; a consulting company focused on identifying unmet consumer needs to create technologies and new business opportunities that position clients for success.
His celebrated career has included positions with Kraft, Quaker Oats, Keebler, and executive positions at the Kellogg Company. He has led innovation pipelines, strategic development, technology scouting, and product-to-market initiatives across food and beverage, health and nutrition, pet food, and cannabinoid ingredient industries.
He holds a Ph.D. in Food Science from Michigan State University and an MBA from Lake Forest Graduate School, with an emphasis in finance and marketing.
Global Food Forums Presentations by Speaker
2018 Protein Trends & Technologies Seminar – Pre-conference: Business Program: Protein Ingredients Strategies
As concerns about health, environment, sustainability and animal protection increase, US consumers are looking to alternative sources of protein over more traditional animal-based choices. Ingredient companies are exploring new plant-based sources of protein however, these proteins may not be as economical and or provide the same nutritional value. New technologies in genetics are providing tools to address some of these concerns. Using these technologies, startup companies are entering the protein market. This presentation will provide an overview of new protein sources and the technologies used to produce them.
Emerging Research in Nutrition-Related Factors of Weight Management
“Calories In, Calories Out” has historically been the guiding principle for anyone wishing to maintain or lose weight. Nutritionally, the story is far more complex. Emerging research points to multifaceted factors in weight control. They include the source of the calories consumed; the role of hormones in regulating metabolic processes including appetite; the influence of metabolic pathways and even “external” factors such the gut microbiota. This presentation reviews the complexities of conducting clinical research to support weight management benefits associated with foods, beverages and ingredients.