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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
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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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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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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
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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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