BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Food Industry Executive - ECPv6.17.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://foodindustryexecutive.com
X-WR-CALDESC:Events for Food Industry Executive
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Detroit
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20270314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20271107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260707T120000
DTEND;TZID=America/Detroit:20260707T130000
DTSTAMP:20260618T081059Z
CREATED:20260618T080915Z
LAST-MODIFIED:20260618T081059Z
UID:29119-1783425600-1783429200@foodindustryexecutive.com
SUMMARY:Make It With Dairy: Making Better Bakery Products With Dairy Ingredients
DESCRIPTION:Register here \nConsumers are always looking for more from the bakery products that they know and love. Product developers are always looking for ways to improve the nutritional and organoleptic properties of those bakery products with ingredients that provide functional benefits and a clean label. Whether your interest is adding protein\, improving texture\, reducing sodium\, or reducing cost\, this webinar will help product developers understand how to select a dairy ingredient to meet those goals. KJ Burrington of the American Dairy Products Institute will discuss the composition and functionality of different dairy proteins and permeate ingredients and share formulation tips on how to optimize their use in bakery products.
URL:https://foodindustryexecutive.com/food-industry-webinar/make-it-with-dairy-making-better-bakery-products-with-dairy-ingredients/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2026/06/IDDBA-logo.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260708T121500
DTEND;TZID=America/Detroit:20260708T124500
DTSTAMP:20260702T120256Z
CREATED:20260702T120243Z
LAST-MODIFIED:20260702T120256Z
UID:29189-1783512900-1783514700@foodindustryexecutive.com
SUMMARY:Advancements in RO for Dairy Processing
DESCRIPTION:Register here \nReverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance\, reduce energy use\, and increase operational longevity. The latest developments in RO membrane technology will be explored with case studies from actual dairy processors\, illustrating the scope and scale of efficiency gains across everything from pump design and CAPEX through operating efficiencies and waste reduction.
URL:https://foodindustryexecutive.com/food-industry-webinar/advancements-in-ro-for-dairy-processing/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2025/02/dairy-foods.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260708T124500
DTEND;TZID=America/Detroit:20260708T133000
DTSTAMP:20260702T115126Z
CREATED:20260702T115126Z
LAST-MODIFIED:20260702T115126Z
UID:29187-1783514700-1783517400@foodindustryexecutive.com
SUMMARY:Chemical Elimination and Water Reuse for Sustainable Dairy Processing
DESCRIPTION:Register here \nBIOIONIX® was originally founded through a NASA grant focused on space shuttle water reuse. While developing advanced water-recycling technologies\, BIOIONIX inadvertently created a chemical-free sanitation platform capable of safely disrupting and destroying the DNA and RNA of harmful pathogens. Today\, this technology is applied to food and dairy processing to reduce reliance on traditional chemical sanitizers. BIOIONIX first entered cheese processing through chemical-free brine disinfection\, extending brine life\, improving product quality\, and delivering measurable savings in water\, labor\, and operating costs. The technology has since expanded to additional dairy applications\, including clean-out-of-place (COP)\, clean-in-place (CIP)\, and emerging on-farm use cases. For dairy membrane operations\, chemical-free sanitation presents both sustainability and operational benefits. Electrolyzed water systems generate hypochlorous acid on demand\, reducing long-term chemical exposure to membrane polymers while maintaining effective sanitation. Lower chemical aggressiveness is expected to reduce polymer degradation\, minimize micro-structural damage\, and help preserve pore and fiber integrity over time. In addition\, effective cleaning performance and reduced fouling stress support stable membrane operation without harsh acids or alkalis. The BIOIONIX system is also used to recondition and reuse process water and sanitizer. The BIOIONIX platform combines controlled electrolysis\, naturally occurring hypochlorous acid\, and nanobubble technology to enhance surface contact\, penetration\, and soil removal. The system is PMO-accepted\, EPA-registered\, and aligned with FDA and USDA guidelines for dairy applications.
URL:https://foodindustryexecutive.com/food-industry-webinar/chemical-elimination-and-water-reuse-for-sustainable-dairy-processing/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2025/02/dairy-foods.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260708T133000
DTEND;TZID=America/Detroit:20260708T140000
DTSTAMP:20260702T113438Z
CREATED:20260702T113438Z
LAST-MODIFIED:20260702T113438Z
UID:29185-1783517400-1783519200@foodindustryexecutive.com
SUMMARY:From Farm to Consumer: Building an Intelligent Supply Chain
DESCRIPTION:Register here \nManaging the dairy supply chain means keeping producers\, haulers and customers all moving in the same direction. Once milk hits the plant floor\, the challenge shifts to processing a product that’s never quite the same twice. This session explores how connecting the right knowledge and technology at every touchpoint\, from farm to consumer\, can turn the intelligent supply chain from an idea into a reality.
URL:https://foodindustryexecutive.com/food-industry-webinar/from-farm-to-consumer-building-an-intelligent-supply-chain/
CATEGORIES:Processing,Technology
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2025/02/dairy-foods.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260730T090000
DTEND;TZID=America/Detroit:20260730T100000
DTSTAMP:20260702T121924Z
CREATED:20260702T121924Z
LAST-MODIFIED:20260702T121924Z
UID:29193-1785402000-1785405600@foodindustryexecutive.com
SUMMARY:Transform Formulation with AI
DESCRIPTION:Register here \nWhen it comes to formulated products\, most organizations are focusing on AI-generated formulas. The real challenge? Dealing with continuous change in ingredient restrictions\, reformulations\, regulatory shifts and more. \nOver 70% of product development teams’ work is reactive or change-driven. Which is why AI only creates real formulation value when it accelerates decision-making. \nJoin our upcoming webinar to discover what speed really means when it comes to AI-orchestrated business decisions\, and dive into how your organization can harness AI to coordinate decisions across functions—faster. Because the next competitive advantage in formulated products is not faster formulation. It’s faster\, coordinated decision-making.
URL:https://foodindustryexecutive.com/food-industry-webinar/transform-formulation-with-ai/
CATEGORIES:Processing,Technology
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/12/centric-software.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260730T100000
DTEND;TZID=America/Detroit:20260730T110000
DTSTAMP:20260717T143728Z
CREATED:20260717T143728Z
LAST-MODIFIED:20260717T143728Z
UID:29277-1785405600-1785409200@foodindustryexecutive.com
SUMMARY:Positive Nutrition Broadcast Series 2026: Functional beverages
DESCRIPTION:Register here \nHydration is giving way to ‘hydration-plus’\, seeing beverage reformulation hit a new stride. Protein is\nmoving into mainstream drinks and sugar reduction is colliding with clean label expectations. This\nbroadcast shows how manufacturers are redesigning functional beverages to deliver on gut health\, satiety\,\nfocus and more\, and all without overloading on claims too. \nAt the same time\, makers are responding to tighter regulations and the rising influence of GLP-1 needs.\nFrom protein sodas and prebiotic soft drinks to texture-led satiety and simplified ingredients lists\, we\nexplore what strong functional beverage reformulation looks like now and where the rapidly growing sector\nis moving next.
URL:https://foodindustryexecutive.com/food-industry-webinar/positive-nutrition-broadcast-series-2026-functional-beverages/
CATEGORIES:Industry News and Analysis,Processing
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/07/Food-Navigator.png
END:VEVENT
END:VCALENDAR