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DTSTART;TZID=America/Halifax:20211020T130000
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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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211020T120000
DTEND;TZID=America/New_York:20211020T120000
DTSTAMP:20210924T023406Z
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211013T120000
DTEND;TZID=America/New_York:20211013T120000
DTSTAMP:20210924T023121Z
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210915T113000
DTEND;TZID=America/Chicago:20210915T123000
DTSTAMP:20210903T202651Z
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210708T120000
DTEND;TZID=America/Denver:20210708T130000
DTSTAMP:20210608T124623Z
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
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