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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260930T140000
DTEND;TZID=America/Detroit:20260930T150000
DTSTAMP:20260904T164516Z
CREATED:20260904T164516Z
LAST-MODIFIED:20260904T164516Z
UID:10001065-1790776800-1790780400@foodindustryexecutive.com
SUMMARY:Innovative Protein-Fortified R&D Strategies
DESCRIPTION:Register here \nToday’s consumer environment continues to emphasize the need for better nutrition throughout the day. Protein in particular is having a banner year\, and product formulators are looking for innovative ways to add protein to more everyday foods—including products not typically associated with nutritionally enhanced product positioning. \nIn this innovation-focused\, panel-style webinar\, three diverse industry experts will share their perspectives on the evolving market for protein enhancement\, including a look at possible strategies for new product research and development. \nLearning Objectives: \n\nIdentify emerging consumer trends driving demand for protein-enhanced foods across a wider range of product categories.\nExplore opportunities to incorporate protein into everyday foods not traditionally positioned around nutritional enhancement.\nEvaluate key formulation and product development considerations when creating protein-enhanced products.\nGain insights into R&D strategies for identifying and developing innovative protein-focused product concepts.
URL:https://foodindustryexecutive.com/food-industry-webinar/innovative-protein-fortified-rd-strategies/
CATEGORIES:Industry News and Analysis
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260521T140000
DTEND;TZID=America/Detroit:20260521T150000
DTSTAMP:20260508T115155Z
CREATED:20260508T115155Z
LAST-MODIFIED:20260508T115155Z
UID:10000997-1779372000-1779375600@foodindustryexecutive.com
SUMMARY:Sophisticated Sugar Reduction Strategies
DESCRIPTION:Register here \nWhen it comes to sweeteners\, food and beverage formulators can find consumer acceptance through a strategically nuanced ingredient vetting process. According to the 2026 Whole Foods Market trend report\, consumers today are looking for foods and beverages that satisfy their sweet tooth\, but they’re taking “mindful” approach toward sugar intake. A key variable is understanding which target consumer demographics and product areas dictate a more “natural” approach toward sugar reduction\, as well as areas more tolerant of artificial sweeteners. \nDuring this exclusive Prepared Foods webinar\, Jaime Reeves\, Ph.D.\, Chief Technology Officer\,  Mattson\, and Kantha Shelke\, Ph.D.\, CFS\, Principal\, Corvus Blue LLC\, will unlock key insights into formulation strategies for reducing sugar\, including a look at the industry’s latest market advancements and new ingredient options. \nWebinar registrants will hear about the latest: \n\nSugar reduction market topics and trends\nNew product examples involving low- and no-sugar products\nSugar reduction strategies in formulation\nNew and emerging natural sweetener ingredient options for 2026 and beyond
URL:https://foodindustryexecutive.com/food-industry-webinar/sophisticated-sugar-reduction-strategies/
CATEGORIES:Industry News and Analysis
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260512T140000
DTEND;TZID=America/Detroit:20260512T150000
DTSTAMP:20260413T055604Z
CREATED:20260413T055604Z
LAST-MODIFIED:20260413T055604Z
UID:10000979-1778594400-1778598000@foodindustryexecutive.com
SUMMARY:Reduce Sugar\, Maintain Taste: Smarter Solutions for High-Protein Beverages
DESCRIPTION:Register here \nThe demand for high-protein and functional beverages continues to grow\, driven by consumers seeking products that deliver enhanced nutrition–often with added protein\, fiber\, electrolytes\, and other functional benefits. At the same time\, reducing sugar has become a baseline expectation\, creating a complex formulation challenge for product developers. \nIn this webinar\, we will explore practical strategies for reducing sugar in high-protein and functional beverage systems without compromising taste\, stability\, or overall sensory performance. Learn how ingredients like erythritol can provide clean\, sugar-like sweetness\, support flavor balance\, and work synergistically with high-intensity sweeteners\, while also addressing challenges related to texture and stability in more complex formulations. \nThis session will deliver application-focused insights to help you deliver next-generation beverages that meet both consumer expectations and technical requirements. \nKey Takeaways: \n\nPractical strategies to reduce sugar in high-protein systems without sacrificing taste\nHow erythritol functions in beverage systems\nApproaches to balancing sweetness with high-intensity sweeteners\nFormulation considerations for protein astringency modulation and stability improvement
URL:https://foodindustryexecutive.com/food-industry-webinar/reduce-sugar-maintain-taste-smarter-solutions-for-high-protein-beverages/
CATEGORIES:Processing
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260326T140000
DTEND;TZID=America/Detroit:20260326T150000
DTSTAMP:20260225T142201Z
CREATED:20260225T142201Z
LAST-MODIFIED:20260225T142201Z
UID:10000955-1774533600-1774537200@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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251210T103000
DTEND;TZID=America/Detroit:20251210T113000
DTSTAMP:20251201T020347Z
CREATED:20251201T020347Z
LAST-MODIFIED:20251201T020347Z
UID:10000925-1765362600-1765366200@foodindustryexecutive.com
SUMMARY:Joint IAFNS/AOCS Webinar on Interesterified Oils in Food
DESCRIPTION:Register here \nInteresterified oils are used by the food industry as a replacement for partially hydrogenated fats\, offering the functionality of solid fats—such as texture\, stability\, and mouthfeel—without producing trans fatty acids. Through a chemical or enzymatic process\, the fatty acids on triglycerides are rearranged\, allowing manufacturers to tailor melting profiles and performance for baked goods\, spreads\, and confectionery. From a food science perspective\, this innovation has been critical in maintaining product quality while meeting regulatory and consumer demands. From a nutrition standpoint\, the picture is more nuanced. While interesterified fats eliminate trans fats\, questions remain about how these structural modifications influence lipid metabolism\, glucose regulation\, and long-term cardiovascular health. This webinar will explore both dimensions—the technological rationale driving their use in modern food systems and the emerging nutrition science.
URL:https://foodindustryexecutive.com/food-industry-webinar/joint-iafns-aocs-webinar-on-interesterified-oils-in-food/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251119T140000
DTEND;TZID=America/Detroit:20251119T150000
DTSTAMP:20251105T144857Z
CREATED:20251105T144857Z
LAST-MODIFIED:20251105T144857Z
UID:10000922-1763560800-1763564400@foodindustryexecutive.com
SUMMARY:Reformulate With Confidence: Natural Solutions for Sodium Reduction and Savory Flavor Enhancement
DESCRIPTION:Register here \nJoin Daesang and Mattson for an exclusive Prepared Foods webinar designed for product developers seeking to master sodium reduction without compromising flavor. This technical webinar will explore formulation strategies for sodium reduction and flavor optimization in complex food systems. The session will address formulating from scratch versus reformulating existing products\, with emphasis on ingredient interaction\, matrix compatibility\, and sensory optimization. Attendees will learn practical approaches to achieving sodium targets without compromising consumer liking\, including the use of synergistic flavor layering and sensory optimization. \nMattson’s product development expert will share her hands-on experience working with Daesang’s three key savory ingredients\, showcasing how these natural components enhance flavor depth and deliver meaningful sodium reduction in sauces\, dressings\, and soup applications. \nWhether you’re reformulating a classic or developing a new product line\, this webinar offers real-world examples\, technical guidance\, and expert perspectives to help you meet evolving consumer demands for healthier\, flavor-forward foods. \nLearning Objectives: \n\nUnderstand key formulation strategies for reducing sodium while maintaining flavor in complex food systems.\nCompare formulating from scratch vs. reformulating existing products\, with a focus on ingredient interaction\, matrix compatibility\, and sensory optimization.\nApply practical techniques such as synergistic flavor layering and sensory optimization to meet sodium targets without sacrificing consumer liking.\nExamine real-world formulation examples to understand how savory ingredients can support flavor and sodium reduction in applications like sauces\, dressings\, and soups.
URL:https://foodindustryexecutive.com/food-industry-webinar/reformulate-with-confidence-natural-solutions-for-sodium-reduction-and-savory-flavor-enhancement/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251112T110000
DTEND;TZID=America/Detroit:20251112T120000
DTSTAMP:20251017T025105Z
CREATED:20251017T025105Z
LAST-MODIFIED:20251017T025105Z
UID:10000911-1762945200-1762948800@foodindustryexecutive.com
SUMMARY:Prepared Foods' 23rd Annual Spirit of Innovation Awards
DESCRIPTION:Register here \nExplore cutting-edge food and beverage product innovation with the 2024-2025 Spirit of Innovation award winners. Since 2003\, these awards have celebrated innovation leaders\, food scientists\, and chefs who shape the product development process. \nState of Innovation: Where Trends Meet Tastes \nThis year’s award celebration opens with a 30-minute “state of innovation” discussion between Prepared Foods Chief Editor Bob Garrison and Sally Lyons Wyatt. \nListen in as Garrison and Lyons Wyatt discuss new product innovation strategy\, Circana’s New Produce Pacesetters\, and explore what links those trends to Prepared Foods’ Spirit of Innovation honorees. \nNext: Meet the Winners! \nWatch as Spirit of Innovation honorees share product details and tell their own stories—in their own words. It’s a rare\, behind-the-scenes opportunity to hear directly from company founders\, R&D team members and other executives. \nAward categories include: \n\nJudges’ Selection / Most Innovative\nRetail Food\nRetail Beverage\nFoodservice Front of House (addressing consumer trends)\nFoodservice Back of House (addressing operator needs)\nAlternative Channel (Retail In-Store / C-Store)\n\nTune In to Learn … \n… innovation strategy; what works & why \n… next year’s top trends \n… how SOI winners turned trends and tastes into new products \nPrepared Foods is proud to acknowledge the critical operational and judging role of Charlie Baggs Culinary Innovations in Spirit of Innovation competitions.
URL:https://foodindustryexecutive.com/food-industry-webinar/prepared-foods-23rd-annual-spirit-of-innovation-awards/
CATEGORIES:Leadership
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250930T130000
DTEND;TZID=America/Detroit:20250930T133000
DTSTAMP:20250903T043627Z
CREATED:20250903T043627Z
LAST-MODIFIED:20250903T043627Z
UID:10000877-1759237200-1759239000@foodindustryexecutive.com
SUMMARY:Science of Sizzle. How Dairy Does It
DESCRIPTION:Register here \nNeed to get that next new product project truly moo-ving? Dairy ingredients contribute both flavor and function to a wide range of on-trend applications—in everything from comforting entrees and snacks to functional foods and beverages. These “real\,” label-friendly ingredients enhance flavor\, mouthfeel\, color\, texture and more. Listen and learn about dairy ingredient strategy from Zal Taleyarkhan\, Director of Operations & Innovation/Corporate Research Chef at Charlie Baggs Culinary Innovations\, Chicago. \nLearning Objectives: \n\nIdentify the key flavor\, texture\, and functional benefits that dairy ingredients bring to a variety of on-trend food and beverage applications.\nExplain how dairy ingredients contribute to label-friendly product positioning through their “real” and recognizable qualities.\nEvaluate strategies for incorporating dairy ingredients to enhance sensory attributes such as mouthfeel\, color\, and overall appeal.\nApply insights from culinary innovation to develop or refine product concepts using dairy for both flavor impact and functional performance.
URL:https://foodindustryexecutive.com/food-industry-webinar/science-of-sizzle-how-dairy-does-it/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250731T140000
DTEND;TZID=America/Detroit:20250731T150000
DTSTAMP:20250722T093851Z
CREATED:20250722T093851Z
LAST-MODIFIED:20250722T093851Z
UID:10000860-1753970400-1753974000@foodindustryexecutive.com
SUMMARY:Green Means Go: Your Sustainable Product Development Toolbox
DESCRIPTION:Register here \nSustainability isn’t just good public relations. It’s good business. According to the latest 2024 Sustainable Market Share Index™ (SMSI) from NYU Stern and Circana\, products marketed as sustainable grew 2.3x faster than conventionally marketed products and outpaced the total U.S. market’s 6.8% CAGR. The message is clear: shoppers still care\, and smart companies are responding by embedding sustainability into the heart of innovation\, supply chain strategy\, and long-term value creation. \nHow do strategic innovation leaders\, scientists and ingredient buyers incorporate sustainability into food and beverage new product development? \nAttendees will learn about: \n\nConsumers’ sustainability attitudes and behaviors\nMeasuring corporate sustainability activities\nCertifying sustainable processes and ingredients\nFunding new\, cutting-edge sustainability ideas
URL:https://foodindustryexecutive.com/food-industry-webinar/green-means-go-your-sustainable-product-development-toolbox/
CATEGORIES:Processing,Sustainability
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250722T140000
DTEND;TZID=America/Detroit:20250722T150000
DTSTAMP:20250628T034014Z
CREATED:20250628T034014Z
LAST-MODIFIED:20250628T034014Z
UID:10000852-1753192800-1753196400@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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250625T140000
DTEND;TZID=America/Detroit:20250625T150000
DTSTAMP:20250615T180603Z
CREATED:20250615T180603Z
LAST-MODIFIED:20250615T180603Z
UID:10000841-1750860000-1750863600@foodindustryexecutive.com
SUMMARY:Market in Motion: Active Nutrition
DESCRIPTION:Register here \nOne of the industry’s most dynamic functional markets involves “active nutrition.” Once the domain of athletes and hard-core workout enthusiasts\, these products for pre-workout\, performance and post-activity recovery now appeal to everyday consumers. That’s because active nutrition product ingredients and formulation benefits—including focus\, energy\, hydration and protein—all help busy individuals get through the day. \nLearn more about this market from the experts at Chicago’s Imbibe\, a flavor supplier and formulator. Covering market trends and ingredient technologies are Imbibe’s Erin Smith\, senior marketing associate; and Adam Johnson\, associate principal scientist.
URL:https://foodindustryexecutive.com/food-industry-webinar/market-in-motion-active-nutrition/
CATEGORIES:Industry News and Analysis
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250618T140000
DTEND;TZID=America/Detroit:20250618T150000
DTSTAMP:20250521T074922Z
CREATED:20250521T074922Z
LAST-MODIFIED:20250521T074922Z
UID:10000831-1750255200-1750258800@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:20250611T130000
DTEND;TZID=America/Detroit:20250611T133000
DTSTAMP:20250521T064646Z
CREATED:20250521T064646Z
LAST-MODIFIED:20250521T064646Z
UID:10000826-1749646800-1749648600@foodindustryexecutive.com
SUMMARY:Natural Solutions: Formulate With Clean Label Colors
DESCRIPTION:Register here \nNewspapers might be black and white—but colors are driving the headlines. Federal and state regulators are banning certain artificial colors and it’s time for food and beverage formulators to embrace natural color alternatives in new product development and reformulation efforts. \nJoin this Prepared Foods exclusive 30-minute “Lunch & Learn” program to hear Jaime Reeves\, Mattson Chief Technical Officer\, discuss the trends and technologies surrounding color—how bans are impacting color options and natural color formulation. Mattson’s Principal Scientist Maya Galson also joins to field listener technology questions! \nLunch & Learn attendees will learn about: \n\nNatural colors market\, growth\nReview of state and federal regulatory efforts involving artificial colors\nNew natural color options\nFormulation strategies involving natural colors across food and beverage applications
URL:https://foodindustryexecutive.com/food-industry-webinar/natural-solutions-formulate-with-clean-label-colors/
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250522T140000
DTEND;TZID=America/Detroit:20250522T150000
DTSTAMP:20250430T074719Z
CREATED:20250430T074719Z
LAST-MODIFIED:20250430T074719Z
UID:10000815-1747922400-1747926000@foodindustryexecutive.com
SUMMARY:Sugar Reduction: How Low Can You Go?
DESCRIPTION:Register here \nInnova Market Insights reported in 2024 that half of North American consumers were “actively limiting their sugar intake.”  New research from 84.51° likewise finds “shoppers are increasingly prioritizing healthier food choices—yet they still face several challenges in balancing nutrition with value.” 84.51° concluded that\, “this shift in consumer behavior is creating valuable opportunities for brands to connect with health-conscious shoppers in meaningful ways.” \nThis continues to open doors of opportunity for food and beverage formulators as they explore an ever-evolving set of sweetener options to match the organoleptic and functional properties of full-calorie sugars. Those options include stevia\, erythritol\, monk fruit\, allulose and tagatose. This exclusive Prepared Foods webinar looks at the industry’s latest market advancements\, new ingredient options and evolving sugar reduction strategies and techniques. \nWebinar registrants will hear about the latest: \n\nSugar reduction market topics and trend lines\nNew product examples involving low- and no-sugar products\nSugar reduction strategies in formulation\nNew and emerging natural sweetener ingredient options for 2025 and beyond
URL:https://foodindustryexecutive.com/food-industry-webinar/sugar-reduction-how-low-can-you-go/
CATEGORIES:Health and Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250430T140000
DTEND;TZID=America/Detroit:20250430T150000
DTSTAMP:20250409T045348Z
CREATED:20250409T045348Z
LAST-MODIFIED:20250409T045348Z
UID:10000807-1746021600-1746025200@foodindustryexecutive.com
SUMMARY:Mind Over Matter: New Foods and Drinks for Cognition & Mood
DESCRIPTION:Register here \nWhether it’s in response to aging or the daily stress of life in a fast-paced\, polarized world\, consumers turn to supplements—and increasingly to finished foods and beverages—to address cognitive health and feelings of stress and anxiety. \nNot surprisingly\, New Hope Network’s Nutrition Business Journal (NBJ) reported that mood and brain health emerged as the second- and third-fastest growing condition categories in supplements in 2023\, with even better growth forecast for 2024. NBJ estimates are mood and mental health product sales grew to $1.53 billion in 2023 from $1.02 billion in 2019. In 2026\, NBJ projects a market just short of $2 billion. \nHow do food and beverage formulators respond to this market? Join Prepared Foods for an exclusive 60-minute\, two-part webinar exploring key industry challenges and opportunities. An opening TRENDS presentation covers a market overview\, consumer insights and behavior\, and examples of new finished functional foods and beverages. A matching TECHNOLOGY overview dives deeper into current and emerging related ingredients and hands-on formulation strategies. \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/mind-over-matter-new-foods-and-drinks-for-cognition-mood/
CATEGORIES:Industry News and Analysis,Technology
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250325T140000
DTEND;TZID=America/Detroit:20250325T150000
DTSTAMP:20250303T131007Z
CREATED:20250303T131007Z
LAST-MODIFIED:20250303T131007Z
UID:10000780-1742911200-1742914800@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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20241203T140000
DTEND;TZID=America/Detroit:20241203T150000
DTSTAMP:20241009T130606Z
CREATED:20241009T130606Z
LAST-MODIFIED:20241009T130606Z
UID:10000729-1733234400-1733238000@foodindustryexecutive.com
SUMMARY:How Fiber-Based Packaging Can Minimize Waste While Preserving Plastic Benefits
DESCRIPTION:Register Here \nSwitching from plastic to paper-based packaging often comes with new challenges such as: \n\nAn inability to deliver equal shelf life.\nInherent incompatibility with existing manufacturing lines.\nCustomer complaints regarding the integrity of the paper packaging.\n\nThis webinar will explore how an ovenable\, fiber-based packaging solution (Halopack by Aptar) can deliver the benefits of plastic with 90% less plastic usage. \nThe team from APTAR – FOOD PROTECTION will explore: \n\nThe holistic impact of switching from plastic to traditional fiber-based packaging in order to assure an overall positive impact on a product’s LCA.\nExamples of how companies have adopted a solution that addresses sustainability needs without sacrificing the benefits of plastic.\nResearch validating the ability of this packaging to hold MAP for 21+ days and how that compares to traditional fiber-based packaging solutions.\nHow to reduce materials usage and food waste while maximizing brand messaging with fiber-based packaging.
URL:https://foodindustryexecutive.com/food-industry-webinar/how-fiber-based-packaging-can-minimize-waste-while-preserving-plastic-benefits/
CATEGORIES:Manufacturing,Sustainability
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20241023T130000
DTEND;TZID=America/Detroit:20241023T140000
DTSTAMP:20241009T121024Z
CREATED:20241009T121024Z
LAST-MODIFIED:20241009T121024Z
UID:10000727-1729688400-1729692000@foodindustryexecutive.com
SUMMARY:Powerful Prebiotics: Weaving Fiber Into Better-for-You Benefits
DESCRIPTION:Register Here \nPrebiotic fibers are key ingredients for digestive health and immunity. Fibers such as oligosaccharides\, polysaccharides\, acacia gum\, pectin\, cellulose\, and maltodextrin are critical sources of prebiotic fiber that can feed probiotic microbes. These and other prebiotic fibers are appearing in an increasing variety of foods and beverages—ranging from familiar cultured dairy and dairy analogs to soft drinks and even alcohol beverages. \nListen in as dietary fiber\, fermentation\, and immunity expert Dana McCurdy\, PhD\, describes how consumption of prebiotic fibers bolsters gut health and supports overall well-being\, including cognitive health and mood. \nWebinar attendees will learn: \n\nKey prebiotic fibers and their roles in digestive health\nMechanisms by which prebiotics enhance gut health and immunity\nBroader health benefits of prebiotic fiber consumption\, including its role in supporting cognitive health and mood\nApplications of prebiotic fibers in various foods and beverages and their functional roles
URL:https://foodindustryexecutive.com/food-industry-webinar/powerful-prebiotics-weaving-fiber-into-better-for-you-benefits/
CATEGORIES:Health and Safety,Manufacturing
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2024/10/prepared-foods.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20241015T140000
DTEND;TZID=America/Detroit:20241015T150000
DTSTAMP:20241008T140533Z
CREATED:20241008T140533Z
LAST-MODIFIED:20241008T140533Z
UID:10000724-1729000800-1729004400@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
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