Featured
The Rise of Food & Beverage Private Label in Retail
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 […]
Loading view.
Food Industry Webinars & Online Events
Plant-based
Protein 2.0: From Plant-Based to Fungi, Lemna, Bacteria, and More
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 […]
Where Next for Meat Alternatives? From Plant-Based Burgers to Fungi-Fueled Bacon
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 […]
Where Next for Dairy Alternatives? From Oatmilk to ‘Real’ Cheese (Minus the Cows)
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. So where is the market […]
Plant-Based Meat Industry Trends and Food Safety Concerns
Highlights of this webinar will include: Industry Growth Trends Proper Sanitary Design Having the Right Master Sanitation Schedule The Importance of Environmental Monitoring PSSI is North America’s leading provider of […]
Where Next for Seafood Alternatives? From Tuna to Shrimp
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. And while fish is considered […]
Vegan Voices. with Joanne Kong. Veganism, Nutrition, Compassion, and Sustainability
Joanne is among the most compelling advocates for plant-based nutrition today. She has given numerous presentations at festivals, TedX talks, conference, and universities around the globe including Yale, Tufts, M.I.T, […]
Plant-and Cell-Culture-Based Meat Analogs: Development, Environmental Impact, and Consumer Acceptance
Presented by David Kaplan, Distinguished Professor and Director of the Tissue Engineering and Research Center, Tufts University. Register here.
Navigating the Plant-Based Market: Consumer & Product Insights
Register for the webinar here From Fi Global Insights: In this morning session, experts from Mintel and FMCG Gurus will share information on the latest consumer insights and market trends […]
Plant-Based Meat: Beyond the Honeymoon Period
Register for the webinar here From FoodNavigator USA: The meat alternatives market is becoming increasingly crowded, with legacy brands now competing with titans from the animal meat industry as well […]
Crafting Delicious Gluten-Free and Vegan Waffle & Pancake Mixes
Register Here Join 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 […]