Holly Adrien is the Natural and Organic Strategy and Innovation Manager for The Kroger Co, the nation’s largest traditional grocer. With a deep background in customer insights, analytics and merchandising, Holly leads development of The Kroger Co’s strategic focus for natural and organic, and is responsible for execution of top activations to meet customer’s needs in natural and organic across the total store. In her role, she has the privilege of collaborating with all Kroger banners and both established and emerging brands to continuously innovate in terms of new items, promotions, and communication to customers. Her passion for natural products started as an opportunity to improve health and performance in athletics, then blossomed when she was responsible for the Baby department for Kroger and recognized the opportunity that existed to provide the best to The Kroger Co. customers!

Frozen Foods Category Manager - Thrive Market, April 2021 - Present

Regional Grocery Buyer - Whole Foods Market Florida, February 2017 - April 2021

Natural Foods E-commerce Merchant - Vitacost/Kroger, July 2015 - February 2017

Lives in South Florida with husband, 11 month old daughter, rescue dog & cat

Ryan Rogers has spent nearly two decades working in the food retail industry in various merchandising, sales and sourcing positions. After 18 years at Target Corp., where he held various buying and sourcing roles within its Grocery division, he joined FDM Sales in 2021 to help guide and sell emerging brands into retail. Now as a Full-time consultant and founder of Retail Optics, Ryan spends his time helping brands navigate complex problems within the CPG space.

Alison Cayne is the founder and CEO of Haven's Kitchen, a creative cooking company with a mission to change the way people feel about cooking.

Alison has been helping people cook, not just follow recipes, since 2012, when she opened the Haven’s Kitchen Cooking School in NYC. In 2018, Haven’s Kitchen launched its first product — a line of fresh, globally-inspired sauces in a pouch, now available online, as well as in over 1500 stores across the U.S.

Alison is the author of Haven’s Kitchen Cooking School (Artisan 2017) and has contributed to publications such as The New York Post, Forbes, Architectural Digest, and Cherry Bombe.

She is an adjunct professor of Food Studies at NYU, a guest lecturer at ICE, Columbia Business school, and was a featured speaker at TEDxManhattan.

Alison is on the board of Naturally NY and works to support other early-stage food entrepreneurs as an advisor and as host of In the Sauce, a podcast about building consumer brands.