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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210601T140000
DTEND;TZID=America/New_York:20210601T150000
DTSTAMP:20260419T065155
CREATED:20210517T232855Z
LAST-MODIFIED:20210517T232855Z
UID:14146-1622556000-1622559600@foodindustryexecutive.com
SUMMARY:COVID-19 and the Meat Industry: One Year Later
DESCRIPTION:The National Provisioner looks back at the COVID-19 pandemic one year after the initial frantic storm hit the industry and companies were “figuring it out.” In summer 2020\, several months of the pandemic were already past\, and the industry by this time had started to stabilize around what would be the “new normal” of high demand at retail\, closings and cutbacks at foodservice\, and complete overhaul of employee safety measures in plants. \nNew research finds that half of the food industry thinks we’ll see another pandemic in the next 10 years\, but say they feel unprepared for it. By understanding and applying the key lessons from COVID-19\, you can position your company for a strong recovery and protect your business from the next pandemic. \nIn this webinar\, experts across the industry will share their research findings on: \n\nThe industry’s readiness for COVID-19\nHow COVID-19 impacted the industry and its costs\nRecommendations to prepare for the future\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/covid-19-and-the-meat-industry-one-year-later/
CATEGORIES:Industry News and Analysis
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210602T110000
DTEND;TZID=America/Denver:20210602T120000
DTSTAMP:20260419T065155
CREATED:20210430T112035Z
LAST-MODIFIED:20210430T112035Z
UID:14018-1622631600-1622635200@foodindustryexecutive.com
SUMMARY:The Staggering Cost of Poor Quality & How to Fix It
DESCRIPTION:Poor quality can waste 25% – 35% of an organization’s operating budget and cripple profitability. While quality deserves the utmost level of attention in any plant\, in today’s ultra-competitive manufacturing environment\, quality management can be a target for budget cuts or department downsizing. As a result\, quality managers are challenged to do increasingly more with less\, yet still contribute to profitable lines. \nThe good news is that while the cost of poor quality can be staggering\, you can control it. \nSpend an hour with Bill Levinson from Levinson Productivity Systems as he applies Cost of Quality (CoQ) lessons from several manufacturing industries to today’s CPG\, plastics\, industrial\, chemical\, and F&B manufacturers. \nIn this webinar\, you will learn: \n\nCoQ lessons from Ben Franklin\, Goldratt\, Masaaki Imai\, and Henry Ford\nCritical KPIs your CoQ analysis might be overlooking\nHow to identify Asymptomatic and Hidden Waste\nWhy Opportunity Costs – generally invisible to Cost Accounting systems\, can exceed the Cost of Poor Quality\nHow to get your Cost of Poor Quality down and competitiveness back (hint: it has something to do with data!)\nWhy the Rule of 10s can be your demise & how to ID non-conformances sooner\n\nWho Will Benefit\n\nQuality\, Operations\, and Production Professionals\nManufacturing Controllers\, CFOs\, and P/L Analysts\nContinuous Improvement and Innovation Specialists
URL:https://foodindustryexecutive.com/food-industry-webinar/the-staggering-cost-of-poor-quality-how-to-fix-it/
CATEGORIES:Manufacturing
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/04/SafetyChain-Software.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210604T090000
DTEND;TZID=America/Los_Angeles:20210604T093000
DTSTAMP:20260419T065155
CREATED:20210517T232439Z
LAST-MODIFIED:20210517T232439Z
UID:14145-1622797200-1622799000@foodindustryexecutive.com
SUMMARY:That Food Safety or FDA Question You’ve Always Wanted to Ask
DESCRIPTION:“So\, what’s wrong with using BB guns as a pest control?” The best time to ask questions is before you have a problem. The second-best time is right now. Join John Johnson from law firm Shook\, Hardy & Bacon and AIB International’s Judi Lazaro\, who have amassed decades of food safety and FDA compliance experience. They will ask each other those questions you’ve always wanted to ask and then answer with stories and practical tips. Come ready with your questions\, as they’ll end the session with an open Q&A. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/that-food-safety-or-fda-question-youve-always-wanted-to-ask/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210609T090000
DTEND;TZID=America/New_York:20210609T100000
DTSTAMP:20260419T065155
CREATED:20210526T184220Z
LAST-MODIFIED:20210526T184220Z
UID:14209-1623229200-1623232800@foodindustryexecutive.com
SUMMARY:Color-Coding as a Preventive Control: Improving Food Safety and Sanitation Using Color-Coded Tools
DESCRIPTION:Over the past 15 years as a food safety professional\, Amit M. Kheradia has been consulting companies on the regulations\, standards\, and best practices influencing the U.S. and global food industries. He believes that companies should work towards adopting simpler strategies for achieving food safety compliance. \nA color-coding system used as a preventive control can support compliance if it is designed\, implemented\, and reviewed properly by site management. In this live webinar\, Amit discusses how color-coding can be used as a zoning method to help minimize allergen cross-contact and bacterial or foreign-material cross-contamination. \nThe key topics covered by Amit include: \n\nRegulations and standards supporting a risk-based color-coding plan\nContamination control with identifiable hygienic and environmental monitoring zones\nFacilitating 5S and sanitary compliance using color-coded cleaning and material handling tools\nThe role of applying universal visual controls for promoting food safety culture among employees\nBenefits and challenges faced when implementing a color-coded tool management system A Q&A session with Amit will follow his presentation.\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/color-coding-as-a-preventive-control-improving-food-safety-and-sanitation-using-color-coded-tools/
CATEGORIES:Health and Safety
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210610T110000
DTEND;TZID=America/New_York:20210610T114500
DTSTAMP:20260419T065155
CREATED:20210608T000225Z
LAST-MODIFIED:20210608T000225Z
UID:14301-1623322800-1623325500@foodindustryexecutive.com
SUMMARY:4 Best Practices Plant Managers Can Quickly Implement To Drive Compliance
DESCRIPTION:Hear advice from a Plant Manager with 30+ years of manufacturing leadership experience. \n\n\nJoin Parsable for a live webinar as Doug Haasis draws upon his experience as a plant manager and operations leader at organizations such as Tyson Foods\, Coca-Cola and PepsiCo to give you advice for running a productive and more resilient plant. \n\n\n\nThe webinar will discuss: \n\n\n\nHow to drive change management and challenge the status quo\n\n\nBring added value in Lean Manufacturing to restructure efficiency across teams\, departments and plant level\nHow to use technology to improve productivity\, safety and quality\nStrategies for driving continuous improvement at every level of the organization\n\nDon’t miss this exclusive opportunity to hear tips and strategies from an expert. Reserve your spot today. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/4-best-practices-plant-managers-can-quickly-implement-to-drive-compliance/
CATEGORIES:Manufacturing
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210617T090000
DTEND;TZID=America/Los_Angeles:20210617T093000
DTSTAMP:20260419T065155
CREATED:20210615T191311Z
LAST-MODIFIED:20210615T191311Z
UID:14392-1623920400-1623922200@foodindustryexecutive.com
SUMMARY:Cultured Meat: Can the Emerging Field Disrupt the $1 Trillion Meat Industry?
DESCRIPTION:Cultured meat\, otherwise known as cultivated meat or cell-based meat\, is an emerging technology area that uses lab-grown animal cells to create meat products without requiring animal slaughter\, potentially avoiding the environmental problems of conventional agriculture. Unlike many of today’s meat alternatives\, cultured meat has the potential to create a product that is completely identical to conventional meat\, containing exactly the same cells and tissue. \nOver the last five years\, cultured meat has grown from almost nothing to over 50 companies racing to bring the first products to market\, with over $600 million having been invested in the space. In December 2020\, the industry received a major boost when Singapore became the first country in the world to approve cultured meat for commercial sale. \nBut does the industry have what it takes to disrupt the $1 trillion global market for conventional meat? In this webinar\, Dr Michael Dent\, a Senior Technology Analyst at IDTechEx who has covered the cultured meat industry for over two years\, explores the growing industry around cultured meat and evaluates whether the industry is set to fulfil its potential. \nThe webinar will include: \n\n\n\nThe sustainability issues facing the meat industry and the need for alternatives.\nA definition of cultured meat and how it is produced.\nInvestments made into the cultured meat industry.\nAn overview of the start-ups in the field.\nA discussion of Singapore’s recent approval of cultured meat.\nAn evaluation of the challenges and barriers facing the industry.\n\n\n\nThis webinar shares some of the research for the new IDTechEx report\, “Cultured Meat 2021-2041: Technologies\, Markets\, Forecasts“. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/cultured-meat-can-the-emerging-field-disrupt-the-1-trillion-meat-industry/
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210617T120000
DTEND;TZID=America/Denver:20210617T130000
DTSTAMP:20260419T065155
CREATED:20210430T205147Z
LAST-MODIFIED:20210601T111729Z
UID:14028-1623931200-1623934800@foodindustryexecutive.com
SUMMARY:Own the Digital Shelf: Strategies for Food & Beverage Companies
DESCRIPTION:Large food & beverage companies often struggle to manage their product content and data\, which inhibits innovation and makes it difficult to meet consumer demands. \nGiven the surge in eCommerce and online shopping\, digital assets have become critical for ensuring that your products can be found on the digital shelf. \nThis webinar will highlight the importance of connecting content and data across seven key areas of the product development and launch process that can provide strategic value for food brands\, thereby increasing efficiency and reputation. \nDiscover how to connect: \n\nIngredients libraries\nProduct design and prototyping\nProduct photography\nCampaign development\nLabeling and packaging\nContent hubs and portals\nProduct knowledge management\n\nSpeaker:  \n \nAlan Porter\, CX\, Marketing\, and Content Thought Leader\, Nuxeo\, Alan.Porter@hyland.com \nAlan is an industry-leading content strategist and Nuxeo’s Director of Product Marketing. \nHe is the author of “CX Trinity\, Customers\, Content\, Context” and a regular conference speaker\, workshop leader\, and writer on Content Marketing\, Content Strategy\, Customer Experience\, Brand Management\, and Content and Localization Strategy. Named one of the Top 25 Content Strategy Influencers and a Digital Strategy thought leader in 2016 and 2017\, Alan is a catalyst for change with a strong track record in developing new ideas\, embracing emerging technologies\, and introducing operational improvements. When he’s not at work\, Alan makes even more creative content — like comic books (including the official Cars graphic novels for Pixar) and novels.
URL:https://foodindustryexecutive.com/food-industry-webinar/own-the-digital-shelf-strategies-for-food-beverage-companies/
CATEGORIES:Technology
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210624T130000
DTEND;TZID=America/New_York:20210624T140000
DTSTAMP:20260419T065155
CREATED:20210616T164958Z
LAST-MODIFIED:20210621T210132Z
UID:14399-1624539600-1624543200@foodindustryexecutive.com
SUMMARY:Weekly Webinar: The State of the Specialty Food Industry 2021
DESCRIPTION:Join the team behind the Specialty Food Association’s annual research as they explore the retail and foodservice sales data of specialty foods and sales forecasts\, including analysis and commentary on the continuing impact of COVID-19 on the industry. Bring your questions and engage with this live update on where the specialty food industry is headed. \nThursday\, June 24 \n1 p.m. ET \nThis webinar is free for members and $19 for non-members. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/weekly-webinar-the-state-of-the-specialty-food-industry-2021/
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2021/06/Specialty_Food_Association_SOI_2021.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210624T130000
DTEND;TZID=America/Chicago:20210624T140000
DTSTAMP:20260419T065155
CREATED:20210621T185848Z
LAST-MODIFIED:20210621T190844Z
UID:14416-1624539600-1624543200@foodindustryexecutive.com
SUMMARY:Increase Your Product Discoverability and Convert More Customers with Deep Product Information
DESCRIPTION:Are you a retail or CPG company administering manual product attributes and struggling to keep up with the demands for relevant content? \nHave you identified a need for deeper product knowledge to drive search and discovery of your products? \nJoin Label Insight\, A NielsenIQ Company and their guest Forrester as they explore the automation of all things related to product content\, data attributes\, and their impacts on the organization as a whole. \nThese attributes drive chatbot interactions\, search discovery on your sites and apps\, and relevant content in the consumer purchase cycle. \nWe’ll cover the enhanced consumer experience as well as the tangible/intangible benefits to the entire organization that result from deep product content\, and the automation which makes this possible with limited resources. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/increase-your-product-discoverability-and-convert-more-customers-with-deep-product-information/
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210630T120000
DTEND;TZID=America/Chicago:20210630T130000
DTSTAMP:20260419T065155
CREATED:20210610T214255Z
LAST-MODIFIED:20210610T214255Z
UID:14337-1625054400-1625058000@foodindustryexecutive.com
SUMMARY:Water Resilience in the Food Industry
DESCRIPTION:Produced in Partnership with FMI\, the Food Industry Association. \nAs we look to the future\, the food industry as a whole is facing a daunting task – how do we feed a growing population using fewer resources and amid a changing and unpredictable climate? And in many ways\, it all comes down to water. Demand for water is increasing as population\, agriculture and energy needs grow\, while supply is becoming more unpredictable due to the impact of climate change. Food companies need to play an active role\, both in mitigating water stress and in adapting to it to ensure the resilience of their business and their communities. Companies are coming together to share best practices and tools and take collective action in at-risk watersheds to address these issues at scale. Join the discussion with key leaders in the Water Resilience Coalition to hear how companies are prioritizing water in practical ways. This session will be live to facilitate Q&A and will be recorded for on demand viewing. Register now and stay tuned for additional Sustainability Conversations. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/water-resilience-in-the-food-industry/
CATEGORIES:Sustainability
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