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DTSTART;TZID=America/Detroit:20260326T140000
DTEND;TZID=America/Detroit:20260326T150000
DTSTAMP:20260420T103328
CREATED:20260225T142201Z
LAST-MODIFIED:20260225T142201Z
UID:28341-1774533600-1774537200@foodindustryexecutive.com
SUMMARY:Moo-Ve Over! Plant-Based Dairy Advances in 2026
DESCRIPTION:Register here \nThe plant-based dairy category keeps moo-vin as branded and private label leaders — along with a growing wave of emerging brands — introduce new iterations of plant-based milks\, on-trend coffee creamers\, cultured products\, and spreads. As the market matures\, success is increasingly tied to improved taste and texture\, optimized protein systems\, cleaner labels\, and clear value differentiation for consumers. \nIn this timely discussion\, industry leaders explore how the category is positioned to grow and evolve in 2026. The conversation will cover 2025 market performance\, shifting consumer behaviors\, formulation and ingredient innovation\, retail dynamics\, and the role of fermentation and hybrid approaches in future product development — all with an eye toward scalable growth and competitive differentiation. Attendees will gain practical insights into where the biggest opportunities lie across milk\, creamers\, and plant-based food applications. \nLearning Objectives \n\nAnalyze key 2025 market trends and consumer behaviors shaping the plant-based dairy sector heading into 2026.\nUnderstand how advancements in protein systems\, fats\, and texture technologies are improving product performance and nutrition.\nEvaluate the role of fermentation\, hybrid formulations\, and emerging technologies in driving category innovation.\nIdentify strategic growth opportunities across milk\, creamer\, and plant-based food applications for branded and private label manufacturers.
URL:https://foodindustryexecutive.com/food-industry-webinar/moo-ve-over-plant-based-dairy-advances-in-2026/
CATEGORIES:Plant-based
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250826T100000
DTEND;TZID=America/Chicago:20250826T110000
DTSTAMP:20260420T103328
CREATED:20250822T013851Z
LAST-MODIFIED:20250822T132237Z
UID:27257-1756202400-1756206000@foodindustryexecutive.com
SUMMARY:Scaling Regenerative Agriculture: From Pilot to Practice
DESCRIPTION:Register Now \nAs climate pressures intensify\, regenerative agriculture is gaining momentum as a solution that benefits both the planet and producers. But how do we move from promising pilot projects to widespread\, supply chain-wide adoption? \nWhat You’ll Learn: \n\nFrom Pilot to Practice: How early regenerative initiatives are being scaled across supply chains\nAligning Incentives: How companies are funding and supporting producers through the transition\nMeasuring What Matters: Tools and frameworks for tracking soil health and climate outcomes\nBuilding Trust: How transparency and shared accountability are strengthening farm-to-shelf partnerships\n\nJoin us for a dynamic webinar exploring how leading companies\, producers\, and innovators are scaling regenerative agriculture across the U.S. food system. We’ll dive into the practical strategies\, partnerships\, and tools that are turning ambition into action.
URL:https://foodindustryexecutive.com/food-industry-webinar/scaling-regenerative-agriculture-from-pilot-to-practice/
CATEGORIES:Plant-based,Sustainability,Technology
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2025/08/t_500x300.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250722T140000
DTEND;TZID=America/Detroit:20250722T150000
DTSTAMP:20260420T103328
CREATED:20250628T034014Z
LAST-MODIFIED:20250628T034014Z
UID:26886-1753192800-1753196400@foodindustryexecutive.com
SUMMARY:Boost Flavour and Functionality in Plant-Based Beverages With Bio-Based Solutions
DESCRIPTION:Register here \nDemand for plant-based beverages is rising\, driven by health\, environmental\, and dietary trends. Yet\, challenges around taste\, texture\, stability\, and nutrition remain. \nIn this webinar\, we’ll explore key formulation hurdles and share actionable solutions to help you create superior plant-based drinks. Discover how Jungbunzlauer’s bio-based ingredients can enhance flavour\, improve functionality\, and meet evolving consumer expectations. Join us to gain valuable insights and practical strategies for developing beverages that are both enjoyable and sustainable. \nLearning Objectives: \n\nUnderstand how Jungbunzlauer’s multifunctional mineral salts can solve key formulation challenges in plant-based formulations.\nExplore clean-label strategies for masking off-notes and improving taste in plant-based formulations.\nLearn how biogums can optimise mouthfeel\, improve suspension\, and enhance the overall stability of plant-based drinks.\nDiscover how to boost the nutritional value of dairy alternatives using Jungbunzlauer’s highly bioavailable organic mineral salts.
URL:https://foodindustryexecutive.com/food-industry-webinar/boost-flavour-and-functionality-in-plant-based-beverages-with-bio-based-solutions/
CATEGORIES:Plant-based
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250618T140000
DTEND;TZID=America/Detroit:20250618T150000
DTSTAMP:20260420T103328
CREATED:20250521T074922Z
LAST-MODIFIED:20250521T074922Z
UID:26622-1750255200-1750258800@foodindustryexecutive.com
SUMMARY:Master the Art of Plant-Based Dairy
DESCRIPTION:Register here \nFormulating high-performing plant-based dairy products requires overcoming complex technical challenges. From achieving ideal mouthfeel and protein content to improving stability and functionality in various applications\, the right ingredient solutions are critical to product success. \nIn this technical webinar\, formulation experts will showcase how targeted enzyme technologies can solve common formulation issues in plant-based milks and cheeses. Discover how to address issues such as separation and curdling\, poor foam stability\, lack of body in zero-sugar formulations in plant-based beverages\, and inadequate stretch and melt in plant-based cheese. \nLearning objectives: \n\nDevelop plant-based milks with improved viscosity\, emulsification\, and sensory appeal\nEnhance zero-sugar plant-based milks by improving body and reducing watery texture\nModulate sugar content and unlock natural sweetness through enzymatic conversion\nCreate high-protein\, plant-based cheeses with improved meltability and elastic texture\n\nWhether you’re in R&D\, formulation\, or innovation\, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.
URL:https://foodindustryexecutive.com/food-industry-webinar/master-the-art-of-plant-based-dairy/
CATEGORIES:Plant-based
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250325T140000
DTEND;TZID=America/Detroit:20250325T150000
DTSTAMP:20260420T103328
CREATED:20250303T131007Z
LAST-MODIFIED:20250303T131007Z
UID:26042-1742911200-1742914800@foodindustryexecutive.com
SUMMARY:Plant-Based: Where’s It Going? Where’s It Growing?
DESCRIPTION:Register here \nIn summarizing its 2023 “State of the Industry\,” the Good Food Institute cut right to the meat of the matter and noted\, “U.S. sales of plant-based foods declined as inflation continued and many consumers signaled that products weren’t yet meeting their expectations on taste\, texture\, and affordability.” \nSo where does the industry go—and how does it grow in 2025? \nJoin us for an exclusive 60-minute panel discussion exploring key industry challenges and opportunities\, led by industry veteran Stephanie Lind\, Founder and CEO of Elohi Strategic Advisors. Stephanie will moderate a high-level conversation featuring expert insights on market trends\, processor perspectives\, and consumer behavior. Don’t miss this opportunity to gain valuable industry knowledge from top professionals. \nAttendees will hear: \n\nMarket overview data and observations\nConsumer insights & attitudes\nProduct challenges\, opportunities involving taste\, texture\, and more\nIndustry prospects for 2025 and beyond
URL:https://foodindustryexecutive.com/food-industry-webinar/plant-based-wheres-it-going-wheres-it-growing/
CATEGORIES:Plant-based
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250325
DTEND;VALUE=DATE:20250327
DTSTAMP:20260420T103328
CREATED:20250312T154412Z
LAST-MODIFIED:20250312T160035Z
UID:26108-1742860800-1743033599@foodindustryexecutive.com
SUMMARY:Pet Food Digital Summit 2025
DESCRIPTION:Register here \nThe Pet Food Digital Summit 2025 will take place on the 25 & 26 of March 2025 and will focus on key innovations and trends shaping the future of the pet food industry. Key themes will include Alternative Proteins & Sustainability Drivers and the Microbiome. \n\n\nThe summit will explore responsible sourcing of ingredients and evaluate emerging protein sources like plant-based\, insect\, and lab-grown proteins\, and how these novel inputs might address environmental concerns while also supporting nutritional goals. We will ask whether including human-grade meat in formulations is the most responsible approach and how might pet food companies lower manufacturing linked emissions. \nExperts will also discuss the role of gut health and the microbiome in improving pet nutrition\, wellness\, and overall health. Insights into new research on how microbiome-friendly ingredients can enhance digestion\, immunity\, and overall animal health\, will also be shared. \nThis event will bring together industry leaders\, researchers\, and innovators to discuss how these trends are shaping the future of pet food. \nKnow more on www.petfoodsummit.com.
URL:https://foodindustryexecutive.com/food-industry-webinar/pet-food-digital-summit-2025/
CATEGORIES:Plant-based,Sustainability
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2025/03/pet-food-digital-summit-2025.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20241015T140000
DTEND;TZID=America/Detroit:20241015T150000
DTSTAMP:20260420T103328
CREATED:20241008T140533Z
LAST-MODIFIED:20241008T140533Z
UID:25000-1729000800-1729004400@foodindustryexecutive.com
SUMMARY:Crafting Delicious Gluten-Free and Vegan Waffle & Pancake Mixes
DESCRIPTION:Register Here \nJoin us to explore the impact of stabilizers and leavening acids on dough properties\, and learn how to create moist\, flavorful gluten-free waffle and pancake mixes using Jungbunzlauer’s ingredients. Gain insights into the challenges of developing vegan gluten-free products and discover the benefits of using Glucono-delta-Lactone in enhancing dough volume and structure. \nThis webinar is formulated to help you design delicious gluten-free and plant-based baked goods that help meet the evolving demands of today’s consumers. \nLearning Objectives: \n\nExplore the utilization of hydrocolloids in vegan gluten-free baking\nLearn about Glucono-delta-Lactone’s benefits in dough volume and structure\nUnderstand the challenges of developing vegan gluten-free products
URL:https://foodindustryexecutive.com/food-industry-webinar/crafting-delicious-gluten-free-and-vegan-waffle-pancake-mixes/
CATEGORIES:Manufacturing,Plant-based
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/Prepared-Foods.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230322T110000
DTEND;TZID=America/Chicago:20230322T120000
DTSTAMP:20260420T103328
CREATED:20230310T222813Z
LAST-MODIFIED:20230310T222813Z
UID:20403-1679482800-1679486400@foodindustryexecutive.com
SUMMARY:Plant-Based Meat: Beyond the Honeymoon Period
DESCRIPTION:Register for the webinar here \nFrom FoodNavigator USA: \nThe meat alternatives market is becoming increasingly crowded\, with legacy brands now competing with titans from the animal meat industry as well as a wave of innovative startups deploying fermentation-based approaches. But are plant-based meats really delivering what consumers are looking for\, what will the next generation of products look like? \nRegister here. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/plant-based-meat-beyond-the-honeymoon-period/
CATEGORIES:Plant-based
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/03/Food-navigator-logo-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20220614T100000
DTEND;TZID=Europe/Paris:20220614T113000
DTSTAMP:20260420T103328
CREATED:20220602T203603Z
LAST-MODIFIED:20220606T181843Z
UID:17518-1655200800-1655206200@foodindustryexecutive.com
SUMMARY:Navigating the Plant-Based Market: Consumer & Product Insights
DESCRIPTION:Register for the webinar here \nFrom Fi Global Insights: \nIn this morning session\, experts from Mintel and FMCG Gurus will share information on the latest consumer insights and market trends in the plant-based space. \nDon’t miss the live Q&A with our experts\, and join the discussion on which ingredients\, products and claims are resonating most with consumers.\nWhy are consumers choosing pant-based options and how are health and sustainability concerns influencing product formulation and branding?\nCan products that mimic meat and dairy and have longer ingredients list deliver on health promises? \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/navigating-the-plant-based-market-consumer-product-insights/
CATEGORIES:Plant-based
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2022/06/Fi-Global-Insights-logo-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220208T110000
DTEND;TZID=America/Chicago:20220208T110000
DTSTAMP:20260420T103328
CREATED:20220204T161129Z
LAST-MODIFIED:20220204T161129Z
UID:16380-1644318000-1644318000@foodindustryexecutive.com
SUMMARY:Plant-and Cell-Culture-Based Meat Analogs: Development\, Environmental Impact\, and Consumer Acceptance
DESCRIPTION:Presented by David Kaplan\, Distinguished Professor and Director of the Tissue Engineering and Research Center\, Tufts University. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/plant-and-cell-culture-based-meat-analogs-development-environmental-impact-and-consumer-acceptance/
CATEGORIES:Plant-based
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211112T193000
DTEND;TZID=America/New_York:20211112T210000
DTSTAMP:20260420T103328
CREATED:20211025T144641Z
LAST-MODIFIED:20211025T144641Z
UID:15499-1636745400-1636750800@foodindustryexecutive.com
SUMMARY:Vegan Voices. with Joanne Kong. Veganism\, Nutrition\, Compassion\, and Sustainability
DESCRIPTION:Joanne is among the most compelling advocates for plant-based nutrition today.  \nShe has given numerous presentations at festivals\, TedX talks\, conference\, and universities around the globe including Yale\, Tufts\, M.I.T\, the Univ. of Southern California\, and the Univ. of Pennsylvania. She completed a speaking tour of India in 2018\, and numerous\, other international presentations. Joanne appears in the documentaries “Eating Our Way to Extinction\,” narrated by Kate Winslet\, and “Taking Note” (about vegan musicians). \nJoanne’s extended biography is here. \nVEGAN VOICES: ESSAYS BY INSPIRING CHANGEMAKERS\nJoanne is editor of the newly-released Vegan Voices: Essays by Inspiring Changemakers and author of If You’ve Ever Loved an Animal\, Go Vegan.  Vegan Voices is a comprehensive collection of compelling testimonials about how our food choices are deeply connected to the pressing challenges and issues of our time. Authors represent the great diversity of roles through which veganism has moved into the mainstream. The book can be a source of continuing inspiration and motivation for those desiring to create a world of greater compassion and equality. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/vegan-voices-with-joanne-kong-veganism-nutrition-compassion-and-sustainability/
CATEGORIES:Plant-based
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211027T120000
DTEND;TZID=America/New_York:20211027T120000
DTSTAMP:20260420T103328
CREATED:20210924T023644Z
LAST-MODIFIED:20210924T023644Z
UID:15159-1635336000-1635336000@foodindustryexecutive.com
SUMMARY:Where Next for Seafood Alternatives? From Tuna to Shrimp
DESCRIPTION:From plant-based tuna to crabcakes\, many players believe plantbased seafood represents a significant untapped opportunity in a sector dominated by beef\, pork and chicken alternatives. \nAnd while fish is considered to be healthier than\, say\, burgers and sausages\, the laundry list of problems linked to seafood – from overfishing to contaminants\, pollution\, microplastics\, fraud\, mislabeling\, illegal labor practices\, habitat damage\, and bycatch – is driving interest in greener\, cleaner\, and kinder alternatives. \n\nIngredients: The evolving toolkit for seafood alternatives\nFormulation trends: Improving the taste\, color\, and texture of seafood alternatives\nNutrition: Are they good for you\, and are consumer expectations changing?\nThe addressable market for seafood alternatives and go-to-market strategies\, DTC\, retail\, foodservice etc.\nWhat are the primary purchase drivers for meat alternatives and how do shoppers feel about the next generation of products?\nWhat are consumers looking for and how do we engage them?\nExploring the white space in the market\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/where-next-for-seafood-alternatives-from-tuna-to-shrimp/
CATEGORIES:Plant-based
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20211020T130000
DTEND;TZID=America/Halifax:20211020T140000
DTSTAMP:20260420T103328
CREATED:20211018T150916Z
LAST-MODIFIED:20211018T150916Z
UID:15412-1634734800-1634738400@foodindustryexecutive.com
SUMMARY:Plant-Based Meat Industry Trends and Food Safety Concerns
DESCRIPTION:Highlights of this webinar will include: \n\nIndustry Growth Trends\nProper Sanitary Design\nHaving the Right Master Sanitation Schedule\nThe Importance of Environmental Monitoring\n\nPSSI is North America’s leading provider of contract sanitation and food safety services for food processing facilities\, supporting more than 450 partner plants every day. We’re a team of 17\,000 food safety experts committed to protecting the quality of your products\, the integrity of your brand\, and the well-being of your customers. Whether you’re an FDA\, USDA\, or CFIA operation\, you can rest assured you will always have a clean plant\, delivered audit-ready\, safely\, on time & on budget. We work tirelessly to ensure the safety of your products and the people who perfect them.\nLearn More \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/plant-based-meat-industry-trends-and-food-safety-concerns/
CATEGORIES:Plant-based
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211020T120000
DTEND;TZID=America/New_York:20211020T120000
DTSTAMP:20260420T103328
CREATED:20210924T023406Z
LAST-MODIFIED:20210924T023406Z
UID:15158-1634731200-1634731200@foodindustryexecutive.com
SUMMARY:Where Next for Dairy Alternatives? From Oatmilk to ‘Real’ Cheese (Minus the Cows)
DESCRIPTION:Plant-based milks now account for more than 14% of the fluid milk market\, while plant-based cheese\, creamers\, yogurts and ice cream continue to gain traction. \nSo where is the market going next\, where’s the white space in the category\, and what is the potential of a new wave of ‘vegan dairy’ products made with real milk proteins and fats\, minus the cows? What are the primary purchase drivers for plant-based or ‘non-animal’ dairy\, and how do shoppers feel about the next generation of products? We sit down with category disruptors to explore the brave new world of dairy. \n\nThe evolving toolkit for dairy alternatives: From nuts\, legumes & oats to ‘animal-free’ dairy proteins from microbes – Formulation trends: Improving the taste\, color\, and texture of dairy alternatives\nNutrition: Are they good for you\, and are consumer expectations changing?\nThe addressable market for meat alternatives: is there a ceiling\, and if so\, where is it?\nWhat are the primary purchase drivers for meat alternatives and how do shoppers feel about the next generation of products?\nWhat are consumers looking for and how do we engage them?\nExploring the white space in the market\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/where-next-for-dairy-alternatives-from-oatmilk-to-real-cheese-minus-the-cows/
CATEGORIES:Plant-based
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211013T120000
DTEND;TZID=America/New_York:20211013T120000
DTSTAMP:20260420T103328
CREATED:20210924T023121Z
LAST-MODIFIED:20210924T023121Z
UID:15157-1634126400-1634126400@foodindustryexecutive.com
SUMMARY:Where Next for Meat Alternatives? From Plant-Based Burgers to Fungi-Fueled Bacon
DESCRIPTION:The meat alternatives market is heating up rapidly\, with legacy brands now competing with titans from the animal meat industry as well as a wave of innovative startups. So where is this dynamic market heading next\, how do we calculate the size of the prize\, and what will the next generation of products look like? \n\nThe evolving toolkit for meat alternatives: From soy\, pea\, wheat and faba beans to barley\, chickpea and canola proteins\, mycelium\, and novel microbes\nFormulation trends: Improving the taste\, color\, and texture of meat alternatives\nNutrition: Are they good for you\, and are consumer expectations changing?\nThe addressable market for meat alternatives: is there a ceiling\, and if so\, where is it?\nWhat are the primary purchase drivers for meat alternatives and how do shoppers feel about the next generation of products?\nWhat are consumers looking for and how do we engage them?\nExploring the white space in the market\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/where-next-for-meat-alternatives-from-plant-based-burgers-to-fungi-fueled-bacon/
CATEGORIES:Plant-based
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BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210915T113000
DTEND;TZID=America/Chicago:20210915T123000
DTSTAMP:20260420T103328
CREATED:20210903T202651Z
LAST-MODIFIED:20210903T202651Z
UID:14937-1631705400-1631709000@foodindustryexecutive.com
SUMMARY:Protein 2.0: From Plant-Based to Fungi\, Lemna\, Bacteria\, and More
DESCRIPTION:Plant-based proteins continue to dominate the so-called ‘alternative protein’ category\, but new options are emerging. In this webinar\, moderated by FoodNavigator-USA editor Elaine Watson\, we’ll look at the latest on plant-based proteins\, but we’ll also examine Euglena\, bacteria\, fungi and lemna as microscopic protein factories\, and how to talk to consumers about everything from ‘animal-free’ dairy proteins to ‘air protein’. We’ll explore the market potential\, quiz some key players\, and look at how to communicate the benefits of next-generation proteins. \nWe’ll explore: \n\nProtein potential: Assessing the market opportunity for plant-based and ‘alternative’ proteins\nThe investor perspective: How are investors viewing the protein landscape?\nYield and sustainability: What’s the greenest\, most efficient way to make high-quality food protein?\nComparing proteins: Taste\, performance\, nutrition\nConsumers and next-generation proteins: Labeling\, marketing\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/protein-2-0-from-plant-based-to-fungi-lemna-bacteria-and-more/
CATEGORIES:Plant-based
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BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210708T120000
DTEND;TZID=America/Denver:20210708T130000
DTSTAMP:20260420T103328
CREATED:20210601T202819Z
LAST-MODIFIED:20210608T124623Z
UID:14236-1625745600-1625749200@foodindustryexecutive.com
SUMMARY:The Rise of Food & Beverage Private Label in Retail
DESCRIPTION:Private label is here for good. And if the recent activity in the space is any indication of its popularity\, it is on fire. Sales have been on an upward trend for the past several years and show no signs of stopping. After a bumpy year for all retailers in 2020 with some sectors experiencing gains and others losses\, food retailers have mainly flourished. \nHere are five trends that we’ve spotted in food and beverage private label: \n\nRetailers are adding more private label food and beverage products to their lineup.\nAmazon has opened its Amazon Fresh brick-and-mortar stores as a companion to their online grocery service. Walmart leads grocery by a hefty margin with a 19.2% share of the category.\nOmni-channel selling. Despite the rise in online grocery growth\, private label sales account for only 4% of grocery e-comm sales\, but that is still 4x the sales of two years ago[1].\nPremium private label has been trending up over the past several years.\nPlant-based food products have increased by 27% in 2020 alone[2]. As the category grows\, so do private label plant-based offerings.\n\nJoin Centric Software®\, the leader in Product Lifecycle Management (PLM)\, for a live discussion with food and beverage experts. Learn about the rise of private label including consumer attitudes\, the effect of workplace shifts on retail\, and doing more with less thanks to innovative technologies. \n[1] Jeff Wells\, “Private label growth poised to reignite in 2021\,” April 27\, 2021\, retaildive.com. \n[2] PYMNTS\, “Grocery Roundup: Private Label Brands Take On Plant-Based Category\,” May 13\, 2021\, www.pymnts.com. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/the-rise-of-food-beverage-private-label-in-retail/
CATEGORIES:E-commerce,Plant-based,Private Label
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2021/06/21Q2_NAM_WEB_5.25_ALL_Private-Label_FIE-post-logo.jpg
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