Laura Shumow
Executive Director, American Spice Trade Association

Laura Shumow has been the Executive Director of the American Spice Trade Association (ASTA) since 2018. In this role, she works with the ASTA Board of Directors to set the strategic direction of the association and with the ASTA staff to ensure the goals are met.

Laura has a strong background in domestic and international regulatory advocacy and issue management, and a proven track record of success addressing challenges related to the supply chains of food ingredients sourced from origin countries around the world.

Prior to joining ASTA, she previously worked at the National Confectioners Association as the vice president of scientific and regulatory affairs and oversaw the Chocolate Council, a decision-making body that handles issues specific to the cocoa and chocolate industry.

Laura received her masters of health sciences from the Johns Hopkins Bloomberg School of Public Health and bachelor’s degree in food science from the University of Wisconsin. She is an active member of several professional societies, including the Institute of Food Technologists (Past President DC Divisions, Past Chair of the Food Laws and Regulations Section), and is Treasurer of the Food and Beverage Issue Alliance.

Ed Dudley
Senior Director of Innovation, ofi

Ed Dudley, Senior Director of Innovation at ofi, is an accomplished Innovator with 30+ years of experience spanning R&D, Sensory, and functional ingredient research. He has led PD, Sensory, and Innovation teams in the development and commercialization of many products for companies such as Kraft, Barilla, PepsiCo, and Griffith Foods.

Ed has a passion for the fuzzy front of development - leveraging his creativity in synthesizing consumer and industry trends into breakthrough technologies and products. He has a B.S and M.S. in Food Science and Technology from Cornell University, and is an active member of IFT and RCA.

Paul Hoffman
Scientist, Food Business Unit, McCormick Flavor Solutions

Paul works on a broad spectrum of food applications from snacks and savory applications, to pet food, ice cream, meatless products, and really anything that simply needs to taste better.  Paul’s experience and passion have centered around food for 15 years, having worked in food service, catering, fine dining, and production kitchens.  Paul leans into his past food experiences in his current role at McCormick Flavor Solutions to deliver taste advantages with the use of flavors, seasonings, and spices. 

Since joining FONA & McCormick Flavor Solutions team in 2015, Paul’s knowledge and appreciation has deepened and expanded after the McCormick acquisition.  Paul has learned of the many potential health benefits and layers of flavors herbs and spices provide to maximize the eating experience.

Paul holds a B.S. in food science from the University of Illinois Urbana-Champaign.

Amy Jones
Vice President R&D North America, Griffith Foods

Amy is currently Vice President R&D North America at Griffith Foods and recently celebrated her 28th anniversary at Griffith! Since joining Griffith, Amy has built her technical leadership skills by holding positions focused on snack and protein seasonings, sauces, and coating system development, productivity initiatives and global foodservice technical project management with a specific focus on formula security management.

Amy serves as a member of Griffith Foods North America Leadership Team, the Global R&D Leadership Team, and the Global Innovation Council.

Amy is an IFT Certified Food Scientist, volunteers with the Institute of Food Technologists, and is an active member of WFF and FEW. She continually applies her purpose of using her enthusiasm to unify and engage people to unleash their creative potential. She holds a B.S. in Food Science from Purdue University.

Sebnem Karasu
CEO, Karasu Consulting

Sebnem is a highly accomplished, award-winning entrepreneur, recognized with honors such as “High-Impact Global Entrepreneur” and “Woman Entrepreneur of the Year.” With over 25 years of experience in the food industry, she excels as an executive and consultant.

She holds a degree in Food Engineering and an MSc in Biotechnology. Throughout her career, she has successfully launched ten start-up companies, two of which she currently owns, and has achieved a 100% success rate in helping consultancy clients obtain top-quality certifications, significantly enhancing profitability through innovative business models.

Sebnem is an expert in sterilization systems for dried food ingredients, having established the first steam sterilization toll-processing facility in Turkey. After selling her company, she moved to the US in 2011, became a BRC auditor in London, and gained extensive experience in the spice industry, both conventional and organic. Her food safety expertise led her to roles such as Global Account Director of BRC Global Standards and the development of the Food Division for the German certification body TUV in the US.

Through her company, Karasu Consulting, she has represented various international spice suppliers, including Kreyenborg in Germany for the past six years, facilitating the installation of infrared sterilization equipment in North America, and Purity-IQ from Canada for authenticity testing of food products. Sebnem has been a member of the American Spice Trade Association (ASTA) for over 20 years and currently serves on its Board.

She is also the Chair-Elect for the Chicago Section of the Institute of Food Technologists (IFT), and is a member of the Chicagoland Food and Beverage Network, the International Society of Female Professionals, the US Tennis Association, and the Libertyville Sunrise Rotary Club.

Fluent in English and Turkish, and proficient in intermediate German, Sebnem balances her professional achievements with her role as a mother to one son.