VOL. 4 ISSUE 8 : AUGUST 2026
THE POUR OVER OFFICIAL E-NEWS OF NIOP
Welcome back to
The Pour Over!
This issue: OILS UNIVERSITY LAST CALL
PAGES 02-08 TIMELY UPDATE FROM OFW
PAGE 09 PARTNER PERSPECTIVES
At NIOP, we don't want you to have to pour over tons of information to know what's going on with the association. Instead, we're hoping to provide a monthly quick click that gives updates, details, and reminders of association benefits and upcoming events. By clicking the links within, you have easy access to details on topics of interest.
PAGES 10-12 HAPPY HOUR INVITATION
PAGES 13-14 2026 CONVENTION INFO
PAGES 15-20 SPONSOR ENCORE SERIES
PAGES 21-24 CALENDAR OF EVENTS
PAGE 25 STAY CONNECTED
THE POUR OVER
PAGE 26
PAGE 01
LAST CALL FOR
OILS UNIVERSITY SEPTEMBER 16 - 17, 2026 HYATT PLACE DFW | DALLAS, TX $1,575 | NIOP Members Only Oils University is NIOP’s annual immersive industry education program designed to give attendees a stronger understanding of the oils and fats business from end to end. Over two days, participants will learn from experienced presenters, explore key topics across markets, processing, logistics, risk management, food and fuel applications, and more, and gain practical insight they can take back to their roles. If you’re looking for timely, relevant industry education that will strengthen your knowledge—or help develop someone on your team—Oils University is it.
VIEW THE AGENDA REGISTER THE POUR OVER
PAGE 02
What makes Oils University especially valuable is the
experience in the room. Attendees learn alongside seasoned NIOP Industry Experts who sit at their tables, answer questions, add real-world perspective, and help connect the course material to everyday industry situations. With well over 200 years of combined industry experience
among the presenters and experts, attendees have an incredible opportunity to learn from professionals who know this business inside and out.
MEET THE PRESENTERS LEADING OUR 2026 OILS UNIVERSITY
Dr. Neil Doty DOTY CONSULTING Dr. Neil Doty is an experienced agricultural and food industry leader whose career has focused on helping organizations build strong strategies, develop new markets, and successfully bring agricultural products from concept to commercialization. His expertise spans cereal grains, oilseeds, vegetables, and fruits, as well as the processing and distribution of food, feed, fuel, fiber, and other value-added products. Throughout his career, Dr. Doty has held senior executive leadership roles with organizations including Global Electric Motorcars in Fargo, North Dakota, and Sonne Labs/Giant Seeds in Wahpeton, North Dakota. Earlier in his career, he served as Director of Product Development for General Nutrition Corporation in Pittsburgh, Pennsylvania, where he helped guide the development of new consumer products. Dr. Doty holds a doctorate in cereal chemistry and technology from North Dakota State University and a Master of Business Administration from Minnesota State University Moorhead. His combination of scientific expertise, business leadership, and practical industry experience gives him a broad perspective on product development, agricultural processing, market strategy, and the evolving opportunities across the food and agriculture sectors. PAGE 03 THE POUR OVER
Mark Jirik ADA AG Mark is the owner of Ada Ag, an agricultural feed and services business in Ada, Minnesota. He acquired the company—formerly known as Ada Feed & Seed—in 2025, bringing extensive experience in agricultural markets, commodity merchandising, commercial management, and industry education to the business. Before joining Ada Ag, Mark served for six years as director of the Northern Crops Institute, where he helped lead educational programming, market development initiatives, and international outreach supporting northern-grown crops and agricultural commodities. Prior to NCI, he spent more than 17 years with Cargill in commodity merchandising and commercial management roles. Mark holds a master’s degree in agricultural economics from the University of Illinois and a bachelor’s degree in agricultural economics from North Dakota State University. His broad experience across commodity markets, supply chains, risk management, and agricultural education gives him a practical, real-world perspective on the forces influencing today’s oils, grains, and agricultural industries.
Bill McBee RETIRED | CONSULTANT Bill McBee most recently served as Commercial Manager for North Dakota Soybean Processors, where he worked at the intersection of soybean procurement, processing, logistics, and product marketing. In this role, he helped connect regional soybean producers with the company’s Casselton processing facility while supporting markets for soybean oil, soybean meal, and soyhull pellets. Bill played an active role in the development and launch of the Casselton facility, including helping prepare the plant to receive soybeans and begin commercial operations. He also represented North Dakota Soybean Processors through industry presentations and interviews focused on soybean processing, feed ingredients, transportation, market development, and the growing role of domestic crush capacity. Before joining North Dakota Soybean Processors, Bill worked with CGB Enterprises in commodity trading and soybean processing. He is a graduate of Purdue University. His experience across merchandising, processing, logistics, and agricultural markets gives him a practical understanding of how soybeans move from the farm through the processing system and into food, feed, fuel, and industrial markets.
THE POUR OVER THE POUR OVER
PAGE 04 PAGE 03
MEET OUR CLASS FACILITATOR
Casey Peterson NORTHERN CROPS INSTITUTE Dr. Casey Peterson serves as Program Development Manager at the Northern Crops Institute, where he helps develop and deliver educational programs designed to meet the evolving needs of agricultural professionals and industry partners. He also contributes to the Institute’s long-term strategic planning and the continued growth of its educational offerings. Before joining the Northern Crops Institute, Casey spent 25 years working in higher education administration at North Dakota State University and Concordia College. That extensive background gives him a strong understanding of program development, organizational leadership, and creating effective learning experiences for professionals with a wide range of backgrounds and expertise. Casey holds a bachelor’s degree in music from Lawrence University, a master’s degree in educational leadership from North Dakota State University, and a doctorate in institutional effectiveness from North Dakota State University. His combination of educational leadership, strategic planning, and program-development experience helps ensure that Northern Crops Institute courses provide attendees with relevant information, meaningful discussion, and practical value. As our class facilitator, Casey Peterson will guide attendees through the Oils University experience, connecting each session and encouraging meaningful discussion throughout the program. His background in education and program development will help ensure an engaging, organized, and valuable learning experience.
MEET OUR INDUSTRY EXPERTS One of the most valuable parts of Oils University is the opportunity to learn alongside NIOP members who bring years of real-world industry experience to the table. Throughout the class, these seasoned professionals will sit with attendees, answer questions, help clarify the material, and share practical insight into how the concepts being discussed apply across the industry. Their presence makes each table discussion more meaningful, giving attendees the chance to learn not only from the presenters, but also from professionals who work with these issues every day. THE POUR OVER
PAGE04 05 PAGE PAGE 03
Doug Adams JOHNSRUD TRANSPORT - GENERAL MANAGER/COO Doug Adams brings over 42 years of hands-on experience in the oilseed and transportation industries. He began his career as a driver in 1981, hauling loads to and from California during summers while attending Simpson College. Doug joined Johnsrud Transport full-time in 1984, where he transitioned from driving to managing their Des Moines-based food grade tank wash. Under his leadership, the company expanded its cleaning operations with facilities in Lincoln, NE (1991) and West Fargo, ND (2005). Over the years, Doug has worn many hats—working in dispatch, sales, and now serving as General Manager and COO. His deep industry knowledge and operational insight make him an invaluable mentor and resource at Oils University.
Brian Owens SAINT BERNARD RENEWABLES – VICE PRESIDENT Brian Owens is a seasoned leader in the agricultural commodities sector with over 30 years of experience in domestic and international trading, procurement, and supply chain management. He currently serves as Vice President of Renewable Feedstocks at Saint Bernard Renewables, where he plays a key role in advancing the company’s renewable initiatives. Brian is also the Immediate President of the American Fats and Oils Association (AFOA) and a Past President of the NIOP, reflecting his long-standing leadership in the industry. His expertise and deep network make him a valuable resource for Oils University participants.
Andy Seagren VENTURA FOODS – VICE PRESIDENT, OIL TRADING AND SUSTAINABILITY
Andy brings nearly 40 years of industry experience and a deeprooted understanding of commodity markets and oil trading. His career began on the floor of the historic Chicago Board of Trade, where he honed his skills as a trader in the fast-paced world of futures and commodities. In 2002, Andy joined Ventura Foods as Director of Commodity Operations and has since risen to the role THE POUR OVER
PAGE 06 PAGE 03
of Vice President of Oil Trading and Sustainability. His extensive market knowledge and leadership in the industry make him a trusted expert and invaluable resource for Oils University participants.
Nate Smithson
MOVING PARTS – VICE PRESIDENT
Nate Smithson is a seasoned professional with over 20 years of experience in the agriculture and oilseed industries. A graduate of the University of Minnesota, Nate spent 16 years at CHS, where he focused on vegetable oil sales, canola processing, and risk management. He now serves as Vice President at Moving Parts, bringing a strategic, solutions-oriented approach to the supply chain. Nate’s deep industry knowledge and practical experience make him a valuable mentor and contributor to Oils University. Nate is also the current President of NIOP.
David Tillman STRATAS FOODS – VICE PRESIDENT
David Tillman is a highly respected Vice President at Stratas Foods, where he has been a key leader since 1988. With over 37 years of experience in foodservice and food ingredients, David brings deep expertise in commodity risk management, product development, and supply chain operations. His career reflects a strong focus on food safety, innovation, and cross-functional team leadership. David’s long-standing industry knowledge and strategic perspective make him an invaluable resource for Oils University participants. David also serves as the Chairman of the Oils University Committee. Just as important as the education, O.U. gives attendees time to
build relationships. Small-table discussions, group activities, and dedicated networking opportunities make it easy to connect with fellow NIOP members and strengthen the relationships that make this industry so valuable.
THE POUR OVER THE POUR OVER
REGISTER
PAGE 07 PAGE 03
MEET THE ATTENDEES O.U. is not only an opportunity to strengthen your industry knowledge—it is also a chance to build relationships with the professionals you work alongside throughout the year. We know how valuable it is to meet the people behind the emails, phone calls, and day-to-day business, which is why the program includes ample time and space for meaningful connection. Attendees will learn together at small tables, work through group discussion prompts, exchange ideas, and have plenty of opportunities to simply get to know one another. Take a look at who is already registered and start thinking about the conversations and connections you could make by joining them in Dallas.
REGISTER & ADD YOUR NAME TO THE LIST!
NAME
COMPANY
POSITION
Ryan Jackson
Adams Group Inc.
Director of Sales
Brandi Osborn
Adams Group Inc.
Dir. of Sales - Ingred. & Foodserv.
Scott Martin
Ag Processing Inc.
CoProduct & Supply Chain Mangr.
Matt Smith
Ag Processing Inc.
Director of Supply Chain
Sue Farhoud
Bunge
Team Leading Trading Support
Paige Hercules
Bunge
Prod. Mgr. - Palm & Spec. Ingred.
MaryEllen Leverenz
Bunge
Associate Trader - Palm Oil
Brittany Nott
Bunge
Pricing Manager
Raven Kinnetz
Cargill, Inc.
Price Risk Solutions Associate
Emma Niapas
Daabon Organic USA, Inc.
Sales, North America
Gabriel Valencia
Foresta Foods Inc.
General Director
Riana Mello
J.G. Boswell Company
Customer Operations Manager
Ben Suber
MGM Marketing, Inc.
Procurement & Logistics
Jordyn Geddes
Riverina Natural Oils
Commodity Merchant
Kara Eddlemon
Saint Bernard Renewables
Renewable Diesel Scheduler
Garrett Rudiger
St. Bernard Renewables
Commodity Analyst/Trader
Deaver Arnett
Stratas Foods
Supply Chain Analyst
Ramsey Nielsen
VEOS
Client Service Manager
*Oils University registration is open to NIOP members only*
PAGE 08
PROPOSED RULE; SUBSTANCES GENERALLY RECOGNIZED AS SAFE
OLSSON FRANK WEEDA
FROM NIOP GENERAL COUNSEL
On August 10, 2026, during the HHS Food Policy Celebration, the FDA released its much-anticipated proposed rule, “Substances Generally Recognized as Safe” which was published in the Federal Register on August 11.
If finalized, the proposed rule would replace the current voluntary GRAS notification process with a mandatory notification and submission requirement for substances intended for use (including food-contact substances) in human and animal food. The proposed rule would apply to both new and existing GRAS substances, with a streamlined pathway for products already on the market. FDA states the rule is intended to increase premarket oversight and visibility into food substances; however, questions remain regarding the agency’s statutory authority to require GRAS notifications.
Comments on the proposed rule are due December 9, 2026. CLICK HERE FOR OFW‘S FULL MEMO ON THE PROPOSED RULE If you would like assistance with comments on the Proposed Rule and/or with any of your public policy, scientific, and regulatory questions or needs, please contact NIOP staff (janamarie@niop.org) who can connect you with the OFW Office.
John Dillard
Kyla Kaplan
Co-Managing Principal Attorney USDA Practice Chair
Associate Attorney
PAGE 09
PARTNER PERSPECTIVES Our industry is strongest when organizations work together toward shared goals. That's why NIOP is proud to collaborate with sister organizations across the industry, recognizing that each brings unique expertise and perspective while sharing a common commitment to advancing our profession. The Pour Over occasionally features guest contributors from these partner organizations, providing insights on topics that matter to our members. By sharing knowledge, expertise, and different perspectives, we can all stay better informed and better equipped to navigate the opportunities and challenges facing our industry.
We're pleased to welcome Claudia Larson, President & CEO of the Edible Oil Producers Association (EOPA) as she shares her perspective on an important topic impacting our industry today.
Conversations and Speculation on the Federal Ultra-Processed Food (UPF) definition continues... by Claudia Larson, EOPA President & CEO Conversations and debates on ultraprocessed foods (UPFs) continue to increase, highlighting both the significance of the concept as well as the multiple points of disagreement surrounding UPF. Overall, there appears to be general agreement that an unhealthy diet is highly related to negative health impacts. The debate is on how the term "ultra-processed foods" should be used in efforts to improve dietrelated health.
A recent study presented at the annual meeting for the American Society of Nutrition shows that the nutritional quality of an individual's diet matters more than processing levels when it comes to longterm health. The study investigated more than 200,000 people, and its finding affirm that a person's diet is strongly associated with their risk of heart disease, type 2 diabetes, and death. However, the associations were related to the overall quality of the diet and not based on the degree with which the food is processed. (continued) PAGE 10
Xiaowen Wang, Ph.D. — a postdoctoral research fellow in the Department of Nutrition at Harvard T. H. Chan School of Public Health and the researcher presenting the study — explained: "While many ultra-processed foods tend to be of poor nutritional quality and should generally be limited or avoided, processing itself is not inherently harmful." "Advising people to universally 'avoid ultra-processed foods' can lead to lower diet quality since healthy ultraprocessed foods are beneficial and unhealthy minimally processed foods are detrimental." "People should prioritize the quality of foods rather than focusing solely on the level of processing. Aim for more nutrient-dense, high-quality foods to help lower your risk of chronic diseases." Dr. Wang's research affirms what many scientists and medical professionals have been saying for years, that not all UPFs are the same, and they we must assess the nutrient content of the food, not just degree of processing. Click here for more on Dr. Wang's research. Similarly, the June edition of Science ran a perspectives piece reviewing what randomized controlled trials (RTCs) have found regarding the health impacts of consuming ultra-processed foods (UPF). The article concluded, "Collectively, available randomized controlled trials provide weak support for an ultra processing-specific effect of UPFs on body weight regulation and cardiometabolic function that is independent of established nutritional determinants." Click here for the article full text. While nutritional quality is increasingly
being used in UPF definitions, often nutritional elements are included in addition to degree of processing. Most recently: A definition rising from the Duke Health Eating Research effort proposed a definition based on the NOVA Category 4, which exempts certain "healthy" foods. Known as the "HERs Definition," the proposal uses Nova Category 4 as the scientific basis for defining UPF in policy “because almost all studies linking UPFs to adverse health outcomes use the Nova classification,” but then exempts from the definition any food that qualifies as "healthy" under FDA's 2024 final rule. Click here for an explanation of the HERs definition. More recently, public health scientists in India have proposed a “dual-axis” framework to classify foods based on nutritional content and processing levels. Published in the recent The Lancet, Regional Health – Southeast Asia edition, scientists from the ICMRNational Institute of Nutrition (ICMRNIN), a government-owned public health and nutrition center in Hyderabad, have proposed to label UPFs and foods high in fat, sugar and salt (HFSS) by combining a product’s nutritional content with the degree of processing. Click here for a news article on the proposed approach, and click here for original piece published in The Lancet, Regional Health – Southeast Asia edition. We have also seen some public health advocates argue against a nutritionbased definition. Earlier this summer, researchers leading the American Journal of Public Health (AJPH) "Fed UP!" public education campaign actively argued against a nutrition-based definition of UPF. As explained during the launch event (cont.) PAGE 11
— an event titled "Big Food’s Tobacco Moment: Evidence on the harms of ultraProcessed Foods” — food companies would use a nutrition-based definition as a way to avoid making more meaningfully healthier options, instead only making minor adjustments to their formulations to avoid falling under the technical definition. They instead call for a "sciencebased UPF definition" incorporating the Nova food classification system.
potential restrictions on particular products or ingredients. More broadly, the Administration's efforts to define UPF also illustrate its central challenge: moving from broad political opposition to "ultra-processed" foods in the abstract to a legally and scientifically defensible classification system that can distinguish between nutritionally problematic products and foods whose processing may not itself make them unhealthy.
These debates continue as the U.S. federal government continues forward with its own UPF definition. Last week USDA and HHS submitted to the White House Office of Management and Budget (OMB) a white paper defining UPF. While the contents of the white paper and UPF definition have not been released to the public, HHS has described the definition as a "proposed definition" which "incorporates feedback from thousands of stakeholders, including industry, consumer organizations, researchers, and members of the public." Click here for the OMB review page for the white paper.
Looking ahead, the UPF debate is likely to become increasingly focused on implementation rather than simple recognition of the problem. In the United States, the immediate question is whether the federal government will release its proposed definition and, if it does, whether the definition will emphasize NOVA-style processing characteristics, particular ingredients, nutritional composition, or some combination of these approaches. Internationally, governments are likely to continue experimenting with labeling, marketing restrictions, school-food standards, and other interventions while researchers work to clarify causality and identify which components of UPFs matter most.
The Administration continues to tell stakeholders that the definition will be used "for research purposes," explaining that we must better understand the health impacts of UPF consumption before we take action, and we must define UPF in order to perform the essential research. D.C. insiders have noted that Calley Means, MAHA leader and a special advisor within HHS, continues to say the definition will be used for "research and labeling," although it is unclear what this could mean. The policy significance of a U.S. federal UPF definition is substantial because it may very well become the foundation for future front-of-package labeling, federal nutrition policy, research standards, and
The most important scientific developments to watch will therefore be research capable of separating processing from diet quality and randomized or mechanistic studies that can explain why particular UPFs may affect appetite, metabolism, cardiovascular health, or cancer risk. Overall, the next phase of the debate is likely to be less about whether UPFs deserve attention and more about how precisely they should be defined, which products should be targeted, and what regulatory interventions can be justified by the evidence.
Claudia Larson EOPA President & CEO
Happy Hour! at the AFOA Annual Meeting
If you're planning to attend the AFOA Annual Meeting in Kansas City, or you’re located near the area, join us for our annual happy hour! Each year, the AFOA Annual Meeting brings together many members of the NIOP community, making it the perfect opportunity to reconnect with colleagues and catch up with industry friends. To celebrate those connections, NIOP is once again hosting our annual Membership Happy Hour.
Join us on Tuesday, October 6, from 4:00–5:00 PM at the Loews Kansas City Hotel for an hour of conversation, networking, and camaraderie before the conference gets underway. Whether you're a longtime member or new to the industry, we'd love to have you there! Know someone who isn't currently an NIOP member but should be?
---- FREE TO ATTEND ---RSVP REQUESTED CLICK HERE TO RSVP NOW
Bring them along! We'd love the opportunity to introduce them to fellow members and share how NIOP brings industry professionals together through education, networking, and collaboration. PAGE 13
Happy Hour! A GATHERING OF OUR MEMBERS AND FOR THOSE WHO WANT TO KNOW MORE ABOUT BEING AN NIOP MEMBER!
TUESDAY, OCTOBER 6, 2026 4:00 PM - 5:00 PM
LOEWS KANSAS CITY HOTEL 1515 Wyandotte Street, Kansas City, MO 64108 Prefunction South | 6th Floor
CLICK HERE TO RSVP
THE POUR OVER
PAGE 14
DRIVE.
LEARN.
THE POUR OVER
NIOP’S 2026 ANNUAL CONVENTION | MARCH 21 -24 | THE WESTIN KIERLAND
CONNECT.
PAGE 15
THE NIOP ANNUAL CONVENTION is where the oilseed industry comes together face-to-face. Each year, hundreds of decision-makers and industry professionals representing every segment of the supply chain—from CPGs and processors to importers, brokers, food packagers, transportation and logistics providers, manufacturers, producers, and more—gather in one place to CONNECT, DRIVE business forward, and LEARN what is impacting today’s market in preparation for what is ahead.
BEYOND THE CONVERSATIONS AND CONNECTIONS, the Convention also delivers timely education on the issues shaping the industry right now. Attendees hear from knowledgeable speakers and industry experts on the trends, challenges, and opportunities that matter most, making the NIOP Convention a valuable place to build relationships, stay informed, and keep pace with a constantly evolving marketplace.
THE POUR OVER
PAGE 16
NIOP 2027 ANNUAL CONVENTION March 21 - 24, 2027 | The Westin Kierland | Scottsdale, Arizona
BRINGING THE INDUSTRY TOGETHER More than 500 industry professionals attend the NIOP Annual Convention each year, making it one of the best opportunities to strengthen relationships, grow your network, and make new connections.
STAY AHEAD OF THE CURVE Already confirmed for 2027 are Thomas Mielke (Oil World) and Joe Pawlak (Technomic)—two globally recognized speakers who will provide valuable insights into the forces shaping our industry.
MORE THAN MEETINGS The NIOP Annual Convention isn't all business. Enjoy memorable receptions, local experiences, and plenty of opportunities to relax and spend time with colleagues from across the industry.
LEARN MORE THE POUR OVER
PAGE 17
2027 CONVENTION
registration opens October 14, 2026 LEARN MORE
THE POUR OVER
PAGE 18
Share the NIOP Experience One of the most common ways people discover NIOP isn't through an advertisement—it's through someone they know. That’s why we’re excited to introduce the
NIOP Member Invitation Program a new initiative that empowers our members to personally invite qualified industry colleagues, customers, suppliers, partners, and other professionals to experience the NIOP Annual Convention at the member registration rate rate. The goal isn't to "sell" membership—it's to give prospective members the opportunity to experience firsthand what makes NIOP such a valuable professional community.
THE POUR OVER
PAGE 19
Think about the people in your professional network. Is there a customer, supplier, colleague, or industry partner who would benefit from the education, relationships, and insights that NIOP provides? If so, we'd love for you to extend an invitation. Some of the strongest members of our community joined because someone took the time to introduce them to NIOP.
Have someone in mind? It all starts with a conversation. If you know someone who would benefit from being part of the NIOP community, contact NIOP staff and we'll gladly help you get the process started! janamarie@niop.org (803) 406-2798
NIOP 2027 Annual Convention March 21-24 | The Westin Kierland Scottsdale, Arizona
THE POUR OVER
PAGE 20
SPONSOR ENCORE SERIES: CELEBRATING LASTING PARTNERSHIPS In recognition of the sustained
This month, we are pleased to feature
commitment shown by our sponsors— many of whom have supported NIOP for five years or more through convention participation and sponsorship—we are proud to continue our Sponsor Encore Series. This new feature highlights the organizations whose enduring
who shared their perspective on the value of investing in the profession!
partnerships have helped shape our programs, elevate our events, and strengthen our community year after year. Through this series, we’re spotlighting the voices behind these long-standing relationships, offering
If you enjoy the Puppy Break at the convention every year, then you can thank Columbus Vegetable Oils! They’ve been proudly sponsoring this attendee favorite for the past 4 years!
insight into why their continued support of NIOP matters—not just to their organizations, but to the future of the industry as a whole.
Here’s what Logan Kuch, Director of Sales & Commodity Oil Purchasing, had to say on the value of partnering with NIOP.
PAGE 21
At Columbus Vegetable Oils, we believe a strong industry depends on
why we prioritize membership year after
strong partnerships. NIOP provides a
year. NIOP consistently brings together
forum where processors, suppliers and
knowledgeable professionals who are
other industry stakeholders can work
committed to improving the industry.
together, share knowledge and address
Every meeting and gathering, whether
issues that impact our business.
virtual or in person, provides
Supporting NIOP is an investment in the
opportunities to learn, exchange ideas
continued success and advancement of
and strengthen connections that benefit
the edible oils industry.
our company and the industry as a
Participation in NIOP gives our
The people and the relationships are
whole.
employees access to industry expertise, technical knowledge and a network of experienced professionals. That translates into better-informed decisions, continuous improvement, and ultimately better service and solutions
Logan Kuch Director of Sales & Commodity Oil Purchasing
for our customers. The edible oils industry faces evolving regulations, supply chain challenges, sustainability expectations and changing customer needs. These are issues no single company can solve alone. Collaboration through organizations like NIOP allows members to share perspectives, develop practical solutions and advocate for the industry's collective interests.
PAGE 22
SUPPORTING NIOP YEAR-ROUND NIOP’s sponsoring companies play a vital role in the success of our Annual Convention, but their impact extends far beyond a few days each spring. Their support helps strengthen NIOP throughout the year by supporting educational programs, member services, leadership development opportunities, and other initiatives that advance our industry. That’s why we’re proud to continue recognizing these valued partners through our Sponsor Encore Series. Rather than limiting our appreciation to convention week, we’ll be highlighting our 2026 sponsoring companies throughout the year in The Pour Over as well as on the Continued Supporters page of our website.
CLICK HERE TO SEE COMPANIES WHOSE ONGOING COMMITMENT HELPS MAKE NIOP’S WORK POSSIBLE
OUR 2026 SUPPORTERS DIAMOND LEVEL
PLATINUM PLUS LEVEL
TERMINALS
PLATINUM SPONSORS
PAGE 23
GOLD LEVEL
SILVER LEVEL
BRONZE LEVEL
We are sincerely grateful for these companies and their partnership. We look forward to continuing to showcase the organizations and individuals whose commitment helps advance our mission and serve our members.
LOOKING AHEAD If your company is interested in partnering with NIOP, we’d love to hear from you! Connect with NIOP staff to learn more about sponsorship opportunities and how your organization can get involved. leigh@niop.org (803) 252-7128
THE POUR OVER
PAGE 24
WHAT’S BREWING? Want to stay on top of everything happening at NIOP? Our Calendar of Events webpage is the perfect place to start. Whether you're planning your travel schedule, looking for upcoming educational opportunities, or simply trying to stay informed, the NIOP Calendar of Events helps you stay in the know—and stay ahead.
VIEW THE CALENDAR place, making it easy to plan ahead and make the most of your membership. Don't miss what's brewing at NIOP. Visit the Calendar of Events regularly and mark your calendar for the programs and meetings that matter most to you.
The calendar includes dates, times, and locations for all upcoming NIOP meetings and events, including committee meetings, Board meetings, educational programs, webinars, networking opportunities, and the Annual Convention. Everything is conveniently listed in one
THE POUR OVER
PAGE 25
Stay Connected
WITH NIOP
THE POUR OVER
PAGE 26