Member Spotlight

We are thrilled to announce Katie Ohotto as the third recipient of our Females in Food Spotlight Award, recognizing her remarkable contributions to the food and beverage industry. This award celebrates women who have exhibited exceptional leadership, innovation, and dedication, all while actively promoting the advancement of women within the industry.

Katie Ohotto epitomizes excellence in every sense. Through her career in Food Safety and Quality Assurance, she has made a transformative impact, taking its duties to new heights. With a systematic and strategic approach, Katie has elevated food safety and quality practices, ensuring that the highest standards are consistently met. Her dedication to excellence is unwavering, and her commitment to driving continuous improvement is truly inspiring.

Beyond her technical expertise, Katie possesses a unique talent for nurturing growth and fostering an environment where individuals can thrive. She believes in the power of empowerment, enabling each person to reach their full potential. Katie’s ability to recognize and celebrate the achievements of her colleagues has fostered a culture of mutual appreciation and recognition within the organization.

Katie’s leadership extends beyond the workplace. She is a passionate advocate for holistic well-being, leading invigorating yoga classes over the last eighteen years both within her communities and workplaces.  Additionally, her passion for reducing food waste and supporting local communities through substantial donations to food banks exemplifies her dedication to community welfare.

Moreover, Katie is a champion for sustainability and ESG practices, demonstrating her commitment to creating a better future for all. Her tireless efforts in promoting food safety and prioritizing the well-being of people make her an exceptional candidate for this recognition.

Katie’s commitment to empowering women extends beyond her professional role, as she actively mentors and supports aspiring female professionals in their career journeys. Her dedication to fostering diversity and inclusion sets a shining example for the industry, inspiring others to champion gender equality and create a more inclusive workplace for all.  

We are honored to recognize her as the March winner of the Females in Food Spotlight Award. Congratulations, Katie, on this well-deserved recognition. Katie Ohotto has recently joined Post Consumer Brands as Vice President of Quality & Food Safety, Pet as of March 25^th, 2024. We wish her continued success in her new role!

As the calendar rolls into February, we are thrilled to introduce our second winner of The Females in Food Spotlight Award, a recognition that celebrates outstanding contributions to the food and beverage industry. This month, we shine the spotlight on the remarkable Sandie Deas Ray, whose achievements and dedication are worth celebrating!

Sandie’s expertise in the food and beverage industry shines through her key achievements and expertise. She is a strategic thinker, renowned for crafting marketing strategies that consistently deliver tangible results. Her mastery of multi-channel marketing has led to innovative and highly successful campaigns. Sandie’s customer-centric approach, coupled with her ability to connect with customers and understand their needs, has played a pivotal role in her professional journey. As a cross-functional team leader, she has inspired teams to achieve exceptional results, fostering a culture of collaboration and success.

Sandie leads her team with passion, candor, and a respect for diverse perspectives. She excels in developing clear priorities, eliminating obstacles, and motivating teams to deliver exceptional results. Her infectious enthusiasm for both big and small wins is evident, and she takes pride in recognizing the accomplishments of her team and helping them reach their individual goals.

Beyond her professional accomplishments, Sandie is a strong mentor in her community and at work. She is leading the establishment of the first formal employee resource group at Ruiz Foods. Ruiz Women offers a forum to support, encourage and elevate women by providing training, career development, and mentorship to build key leadership competencies. This helps the organization immensely by strengthening the pipeline of women emerging leaders. It also provides and encourages seasoned women leaders at Ruiz an opportunity to uplift and coach emerging leaders as well as for each of us to celebrate our passion for industry.

Sandie’s advocacy for women is not limited to mentoring; it extends to her professional endeavors. She has played a crucial role in promoting women representation in leadership roles within the food and beverage industry, exemplifying the spirit of collaboration and growth that defines her.

In her current role, she has actively supported women-owned agencies and advocated for their success. Sandie’s belief that the entire F&B industry can collaborate and grow together reflects her sharp mind and commitment to fostering a thriving, symbiotic industry.

Sandie embodies the qualities and values that The FIF Spotlight Award celebrates. Her  journey in the food and beverage industry, her dedication to empowering others, and her unwavering support for women in leadership make her a true inspiration.

Join us in congratulating Sandie Deas Ray as the February winner of The FIF Spotlight Award. Her story, experiences, and wisdom will undoubtedly inspire the entire Females in Food Community.

As we kick off 2024, we are excited to recognize the first of 12 women who won the Females in Food Spotlight Award. This award is more than just a token of recognition; it’s a celebration of the achievements and unwavering dedication of these women. It’s a testament to their resilience, creativity, and passion, which have not only catapulted them to the top of their respective fields but have also inspired countless others to dream big and reach for the stars.

Join us in celebrating the first recipient, Danyel O’Connor. Danyel is more than a name in the food and beverage industry; she is an inspiring CEO and symbol of mentorship, empowerment, and leadership. 

Danyel’s belief in mentorship and visibility as key tools for female representation is not just a philosophy; it’s a practice she has embodied for years. Her dedication to mentoring women, especially working mothers, has created ripples of positive change. Her recent participation as a panelist at Naturally Minnesota’s “Women in CPG” event underscores her commitment to building a supportive network for women.

“Danyel represents the best of the best, always ready to uplift others with her wisdom and experience.” – A mentee’s testimony.

Her tenure at Good Foods saw increased profitability and significant growth. Her passion for sustainability led her to spearhead strategic planning initiatives and collaborate with the Wisconsin Sustainable Business Council. Now, as the CEO of Cravings by Chrissy Teigen, Danyel is applying her vast experience to spearhead growth in the brand’s CPG business. Her strategic insights have already marked significant impacts across commercial strategy, marketing, and product innovation.

Danyel’s influence isn’t confined to boardrooms and business strategies; it extends into her local community. Along with her son, she volunteers at The FOOD Pantry Serving Waukesha County, WI, demonstrating her belief in giving back and making a difference at the grassroots level.

As a leader, Danyel not only breaks barriers but also builds bridges for other women in the industry. Her journey and achievements are a beacon of hope and inspiration, showing what can be accomplished with passion, dedication, and a willingness to support and uplift others.

Danyel’s story is a testament to the power of mentorship, the importance of visibility for women in the food and beverage industry, and the incredible impact one individual can have in paving the way for future generations.

We congratulate Danyel O’Connor on her well-deserved recognition and look forward to witnessing her continued impact on the industry and beyond. As we celebrate Danyel’s incredible achievements and contributions, let’s also extend our warmest wishes to her as January is her birth month! Happy Birthday, Danyel! May this year bring you as much joy and success as you’ve brought to the industry and those around you.

Starting from a very young age, Kristin’s on-farm influences of feeding cattle and showing heifers helped define who she would become someday – an established futures & options broker helping to guide farmers and ranchers every day on making educated risk management decisions. Under the tutelage of an accomplished trader and and economist, Kristin took her passion from Animal Science at Texas A & M to a whole new level, carving out her own niche in the male-dominated world of commodity trading.

Q.  Let’s start from the beginning. Where did you grow up? What inspired you to start a career in the F&B industry?

A. I grew up with the best of both worlds.  Although I was born and raised in Austin, TX, we spent nearly every weekend working and feeding cattle, climbing trees, and running free on our family ranch outside of the city.  I developed a deep love and passion for agriculture at a young age.  Thankfully, my parents and grandparents cultivated this passion: I was enrolled in 4H, I raised rabbits, showed Simbrah heifers, and spent every moment possible with my horse, Deuce- my constant companion of twenty years.

Q. Can you share what your career journey has entailed? Where are you today? 

A. My passion for agriculture led me to pursue a degree in Animal Science (Production/Industry) from Texas A&M University in College Station.  While in school, I worked in the Animal Science Department’s main office. This enabled me to form connections with professors, graduate students, and other industry professionals. Upon graduation in 2014, my connections landed me a job as a Research Analyst and Broker in Corpus Christi with Daniel Bluntzer at New Frontier Capital Markets. Daniel is an accomplished trader and economist. He taught me the ins and outs of data analysis, commodity trading, and risk management. I continue to work closely with Daniel at New Frontier Capital Markets, although I am now located in my own office in Austin.

New Frontier Capital Markets (NFC Markets) is a full-service brokerage firm that also provides proprietary, fundamental market research and price analysis. I work closely with producers to provide tailored option and futures hedging strategies. Every day, I maintain our databases and send out fundamental research to our clients. In addition, I write bi-monthly commodity market updates. Currently, I am expanding the educational side of my job by giving commodity market overviews and outlooks at various conferences and meetings. I recently created my own website, Research by Ritchie, to distribute my writing and research to producers interested in receiving it.

Q. What career achievements have been the most impactful to you?

A. I’ve had several college professors and industry specialists who receive my monthly market newsletter exclaim the value that they find in my research and writing. In August, I was invited to return to my alma mater to present a Cattle & Beef Outlook to over 600 participates at the 68^th Annual Texas A&M Beef Cattle Short Course. The experience solidified the path that I am on within the industry.

I also consider it a great achievement every time that I gain a client through a referral. In my opinion, it is the ultimate pat-on-the-back.

Q. What are your areas of expertise for Females in Food members to connect with you on?

A.  I am well-versed in futures and options trading, proficient in excel, and experienced at creating presentations. If you want to learn more about the futures markets, or if you simply need someone to review your presentation for a speaking engagement, I am happy to help. I am also prolific in organizing data in excel and making it easy to access.

Q. What do you enjoy doing most in your free time?

A. When I am not behind the computer screen, you will most likely find me outside, whether I am riding my horse, tending to our chickens, or working in the garden.  In addition, my husband and I love to cook, spend time with our families, and help my parents on the ranch.

Q. What advice would you give your younger self? Or What advice do you have for those who are just coming into the food industry?  

A. I would tell my younger self to remember that experience gives you confidence and that gaining experience takes time. You do not need to have all the answers.

For those entering the industry, I think that it is important to be a walking question mark. You are surrounded by people who are eager to share their experiences and knowledge. There is great value in learning things by asking questions, rather than presuming that you know how to do something. By showing a genuine interest in others, you will gain their knowledge and their confidence in your abilities.

Q. What is your favorite “on the go” breakfast?

A. This is a loaded question because breakfast is life. I wake up every morning thinking about breakfast and since I leave a solid fifteen minutes every morning dedicated to it, I almost never take breakfast “on the go.” If I had to choose, however, my two favorite meals are biscuits with honey butter and pan-fried bacon, or vanilla Greek yogurt with berries and granola. I am not a “light” eater.

Despite Emma’s impressive experience and qualifications, you will observe in this Q&A that she remains an incredibly humble professional that clearly has no regrets for taking her career by the reins. While Emma has already advanced her vocation in Quality Assurance, that does not stop her from constantly striving to learn and shift certifications goals toward a sustainable future for the F&B Industry. The Females in Food Community is honored to have such a tenacious woman as part of our growing collective.

Q.  Let’s start from the beginning. Where did you grow up? What inspired you to start a career in the F&B industry?

A. I grew up in Elkhorn, WI and I moved north for college at UW-Stout where I achieved my Bachelor’s degree in Food Science and Technology. My choice to attend UW-Stout was what drove me towards a career in food and beverage. They were a specialized university and very far away from my hometown, and at 18 I couldn’t wait to get out and see the world (or at least the other end of Wisconsin).

Q. Can you share what your career journey has entailed? Where are you today? 

A. After graduating college, I knew I had to find a job as quickly as possible to make ends meet. An opening in my field popped up at Best Maid Cookie Company as a third shift QA Technician, and I applied and got the job! I have found that the year I spent on third shift taught me as much, if not more, than what I have learned in my “office” roles. After the company started to grow, I was given opportunity after opportunity to elevate my position to grow along with the company, for which I am extremely thankful. I am now a Corporate Quality Assurance Systems Manager and oversee the auditing and food safety compliance of 15 baked goods manufacturing facilities.

Q. What career achievements have been the most impactful to you?

A. My nomination for the SQF Excellence award has been my most proud achievement. It came at a point in my career where I have felt that each move I make is a battle against the status quo, and the reinforcement that I am on the right path to continue making an impact in food safety is not lost on me.

Q. What are your areas of expertise for Females in Food members to connect with you on?

A.  I am well versed in multiple food safety codes, HACCP, and PCQI as well as nearly all auditing standards. I have a strong technical writing skill and have much experience developing, implementing, and training individuals for programs related to food safety, quality assurance, and continuous improvement. I am currently working on my Lean Six Sigma Green Belt certification for lean manufacturing.

Q. What do you enjoy doing most in your free time?

A. When I am not traveling for work, I enjoy traveling for fun! I love to explore new areas, stores, and restaurants around me that I haven’t seen yet. I also love hiking with my dog and visiting my friends and family whenever possible.

Q. What advice would you give your younger self? Or What advice do you have for those who are just coming into the food industry?  

A. To my younger self, I would say….be patient. Not everything needs to be perfect right now nor do you need to achieve all your goals right this second. You have lots of time and progress can be slow, but it is ongoing and so very worth the wait. Plus, as corny as it sounds, the journey really is the fun part!

Q. What is your favorite “on the go” breakfast?

A. I am not much of a “breakfast” person, but you will rarely catch me without a cup of coffee in my hand if it is before noon on any given day.

From developing one of the first Candy Chemistry Classes to being inducted into the Candy Hall of Fame, Michelle Frame’s journey as a food chemist and entrepreuner is nothing short of inspirational. In this candid Q&A she opens up about how she got her start, the setbacks she experienced along the way and the advice she has for others just starting out or looking to make a pivot!

Q. Let’s start from the beginning. Where did you grow up? What inspired you to start a career in the F&B industry?

A. I grew up in the country outside of Chesterton Indiana; and come from a long line of farmers from both sides of the family. My dad was also an engineer at Midwest/National Steel until he retired, and my mom was “The Kitchen Lady” at my elementary school – all the kids loved her! Both my parents were all about trying new things, testing our skills, and learning new ones. My mom, aunts, grandma, and sisters sharing the arts of cooking and baking led the way. I learned the making of food as a shared experience where there were a lot of laughs, tons of singing, and a bit of dancing. My inspiration for Food Science specifically came from my mom, who was always testing if a different brand of brown sugar, or a different ratio of eggs would make cookies better and she encouraged me to constantly experiment in the kitchen too.

Q. Can you share what your career journey has entailed and how you decided to become an entrepreneur?

A. An internship at M&M/Mars solidified my passion for the confectionery industry and led to my first role in the industry. That was followed by JustBorn, where I was blessed with opportunities to learn from the best consultants in the industry. I realized then my heart wasn’t attached to one manufacturer as much as it was the whole industry. The women and men who consulted with us knew the technical chemistry side, and the application production side equally well. I loved that! And I knew I could provide a different but equally important service by taking that same skill and knowledge and using it for product development and technical training.

I also saw so many brilliant women scientists whose insights into products, customers, consumers were dismissed because they didn’t match the wants of a board of directors that didn’t look like them. It boggled my mind that when women are the decision makers for 80%+ of household purchases, companies weren’t using this in-house user expertise! I learned if I wanted to see this change, I would have to start from the ground up with a company that was designed around the values I held as important.

Q. Can you share a bit more about your business and the type of people/businesses you help today?

A. Our clients are Biotech/Pharma, VMS, Confectionery, and Ingredient companies. They range from visionary entrepreneurs, to the some of the largest CPG, Healthcare, and ingredient companies around the globe. We function in several ways including:

• Product Development – All of our Technical Managers have years of production experience, so when we design it’s with a mindset of not only tasting good, but food safety and a robust recipe that can withstand production, distribution, and storage stresses as well.
• Taste Modulation – We take our product development to another level because of our skills in flavor masking and making the off-notes of supplement and pharma actives palatable. Sometimes a masker will work, but often it’s about the whole base recipe of a gummy, chocolate, or chew that must contribute to provide a pleasant eating experience.
• Pilot Plant Show Room – We are thrilled to be partnering with high end equipment companies to build our pilot plant and act as their Americas Showroom! Specifically, the VMS gummy market has grown by double digits for over 20 years – with no signs of slowing down. Because of the actives, it requires a new kind of gummy manufacture instead of the traditional starch molding.
  • We will soon have Hänsel’s Batch Cooker, WDS’s Lab Depositor, and Pinco SA’s Conditioning Cabinet at our lab. We are so excited for the capabilities this equipment set will bring! Clients will be able to test new formulas on a small line that performs like a large line. It will also give our partners’ clients the opportunity to understand how their equipment will work.
• Technical Training – We are also excited that we are designing a full set of coursework for technical training on confectionery chemistry, technology, and technique. We expect to start rolling that out this summer.

Q. The road to success is rarely easy, what have been some of your most memorable and impactful career achievements?

A. The most recent was being inducted into the Candy Hall of Fame! Along with being an incredible honor to be listed with some of the biggest names in candy history, it has brought me additional friendships and business partners because of the credentials it imparts.

But my “achievements” haven’t all been so lovely. I was at M&M/Mars at their Dove Ice Cream factory in the 1990’s, when there was a recession. That led to an announced layoff. I went to the Plant Director and asked to be part of the layoff. I knew it was not mentally healthy for me to stay, and the severance would help me take a breath and better consider my future. It was a horribly painful conversation, and the day they announced those who were being laid off was equally awful. Even though I had requested it, seeing my name on that list was crushing.

My next role at JustBorn was the exact opposite! My skills, personality, and vision for how we could improve and innovate was celebrated and rewarded. As an example: I noted that the plant personnel didn’t have a strong understanding of the ingredients they were working with every day, so I developed a “Candy Chemistry” class. Watching people transform from scared-to-walk-into-the-room, to being excited about what experiments we would be doing; and finding products on the store shelves to bring and discuss in class was incredibly fulfilling. I had amazing mentors and managers at JustBorn to whom I will always be grateful.

Reaching the $1 million mark as a woman owned business was achieved through many sleepless nights, panicked prayers, and family dropping everything to come up and wash dishes for me or package samples. I could not have done it without them. Only 4.2% of women owned businesses have reached that benchmark, and I’m pleased to have built a team of such capable, wonderful people.

Q. What are your areas of expertise for Females in Food members to connect with you on?

A. I mentor a few women who are starting their own businesses in the food industry, and happy to take time to talk to others who are starting out or established and looking to vent about the trials and tribulations of owning a business. Of course, celebrating and cheering successes is key as well.

Q. What do you enjoy doing most in your free time?

A. Being quiet. Reading. Enjoying restaurants, museums, and festivals in Chicago. And being with family and friends. I’m also learning how to swim. Check back in a year to see if I can kick and breath at the same time…

Q. What advice would you give your younger self? Or What advice do you have for those who are just coming into the food industry?

A. The advice I’d give myself is two-fold: One, find out sooner that girls with mild Tourette’s present differently than boys – and medication for the related OCD can help. At Victus Ars, no topic is sacred if approached respectfully, and we recognize and make accommodations for hidden conditions. Secondly, I’d say start your business sooner – you are going to be fine, and LOVE that you get to live your values at work. People are waiting – stop making excuses and go for it.

For those just starting, stop apologizing for your existence. You were meant to be here.

Q. What is your favorite “on the go” breakfast?

A. ProBar Chocolate Chip Oatmeal

Learn More about Victus Ars and connect with Michelle Frame by visiting their website www.victusars.com or on LinkedIn.