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UID:24856-1733209200-1733209200@foodindustryexecutive.com
SUMMARY:Alternative Meat
DESCRIPTION:Register for the webinar here \nFrom Food Navigator Europe: \nFoodNavigator asks which technologies and ingredients are winning with consumers\, and where whitespace for innovation remains. \nRegister here. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/alternative-meat/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/09/Food-Navigator-Europe-logo.png
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DTSTART;TZID=America/Detroit:20241203T070000
DTEND;TZID=America/Detroit:20241203T080000
DTSTAMP:20241113T144911Z
CREATED:20241113T144911Z
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UID:25257-1733209200-1733212800@foodindustryexecutive.com
SUMMARY:HPAI update on today’s epidemiology and experience with vaccination as part of strategy for prevention and control
DESCRIPTION:Register Here \nAvian Influenza can affect all species of birds in intensive poultry rearing systems young laying hens\, ducks\, and turkeys are usually the most affected species. Free-living birds may carry the influenza virus without becoming ill due to natural resistance. It is known that wild birds and waterfowl present a natural reservoir for these viruses and can be responsible for the primary introduction of infection into domestic poultry. Bird flu is a very serious and ongoing concern for the poultry industry and eventually other farm animals; the general population worries about the disease is often misplaced. Featured speakers include Jean-Luc Guérin\, DVM\, PhD\, Dipl. ECPVS\, professor in poultry medicine at the National Veterinary College of Toulouse\, France\, and Director of the “host-pathogens interactions” joint research unit (INRAEENVT); and Dr. Stéphane Lemière\, Head of Global Technical Services Poultry at Boehringer Ingelheim. \nThis webinar will broadcast at 6:00 AM CDT (Chicago) / 12:00 PM GMT (London) / 8:00 PM CST (Beijing) \nWHAT YOU’LL LEARN: \n\nThe spread of AI viruses from farm to farm is mainly by mechanical transfer\, infected manure\, and other vectors.\nDirect contact between wild birds and poultry is relevant but not always necessary for introducing viruses into poultry farms.\nEuropean experience with vaccination against HPAI H5.\n\nThis webinar is sponsored by Boehringer Ingelheim and presented by WATTPoultry.
URL:https://foodindustryexecutive.com/food-industry-webinar/hpai-update-on-todays-epidemiology-and-experience-with-vaccination-as-part-of-strategy-for-prevention-and-control/
CATEGORIES:Food Safety,Health and Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/04/WATT-Poultry-logo-1.png
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DTSTART;TZID=America/Detroit:20241203T100000
DTEND;TZID=America/Detroit:20241203T110000
DTSTAMP:20241113T145827Z
CREATED:20241113T145827Z
LAST-MODIFIED:20241113T145827Z
UID:25258-1733220000-1733223600@foodindustryexecutive.com
SUMMARY:Facilities Focus: Food Safety Factors to Consider in Hygienic Design and Infrastructure
DESCRIPTION:Register Here \nThis webinar\, featuring experts with industry backgrounds in sanitation\, food safety/quality assurance\, hygienic design\, allergen control\, training\, project management\, and business development\, will explore key elements when establishing hygienic design criteria\, based on common hygienic design principles considering the intended use of food manufacturing equipment and facilities. They will also review elements of effective hygienic design risk management\, as well as training protocols for hygienic design of equipment and facilities. \nFrom this webinar\, attendees will learn:  \n\nImportant factors to consider when specifying hygienic design requirements for equipment and facilities\nDifferent approaches to conduct hygienic design risk assessments for equipment and facilities\nHow to train personnel in understanding hygienic design and maintaining equipment and facilities in a hygienic manner
URL:https://foodindustryexecutive.com/food-industry-webinar/facilities-focus-food-safety-factors-to-consider-in-hygienic-design-and-infrastructure/
CATEGORIES:Equipment,Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
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DTSTART;TZID=America/Detroit:20241203T140000
DTEND;TZID=America/Detroit:20241203T150000
DTSTAMP:20241009T130606Z
CREATED:20241009T130606Z
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UID:25021-1733234400-1733238000@foodindustryexecutive.com
SUMMARY:How Fiber-Based Packaging Can Minimize Waste While Preserving Plastic Benefits
DESCRIPTION:Register Here \nSwitching from plastic to paper-based packaging often comes with new challenges such as: \n\nAn inability to deliver equal shelf life.\nInherent incompatibility with existing manufacturing lines.\nCustomer complaints regarding the integrity of the paper packaging.\n\nThis webinar will explore how an ovenable\, fiber-based packaging solution (Halopack by Aptar) can deliver the benefits of plastic with 90% less plastic usage. \nThe team from APTAR – FOOD PROTECTION will explore: \n\nThe holistic impact of switching from plastic to traditional fiber-based packaging in order to assure an overall positive impact on a product’s LCA.\nExamples of how companies have adopted a solution that addresses sustainability needs without sacrificing the benefits of plastic.\nResearch validating the ability of this packaging to hold MAP for 21+ days and how that compares to traditional fiber-based packaging solutions.\nHow to reduce materials usage and food waste while maximizing brand messaging with fiber-based packaging.
URL:https://foodindustryexecutive.com/food-industry-webinar/how-fiber-based-packaging-can-minimize-waste-while-preserving-plastic-benefits/
CATEGORIES:Manufacturing,Sustainability
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
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