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Home » Events » Webinar

Webinar

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Webinar Sponsored

1/1/30
Contact: Meg McAnally

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

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Webinar Sponsored Webinars Sponsored

6/28/22 to 6/28/23
Contact: Meg M.

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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Webinar Sponsored Webinars

6/23/22 to 6/23/23
Contact: Meg M.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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Webinar Sponsored Webinars Sponsored

5/24/22 to 5/24/23
Contact: Meg M.

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

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Webinar

4/21/22 to 4/21/23
Contact: Meg M.

Improve Formability, Moisture, Texture and More in Meat and Dairy Alternatives With Enzyme Technology

ON DEMAND: The market for plant-based foods is growing exponentially. New science in enzyme technology has been growing in tandem to help transform plant protein into delicious alternative meat and dairy products. In this webinar, Amano, with over a century of experience in food enzyme development, introduces its latest enzyme innovation to help increase the binding ability, reduce cooking loss and improve the juiciness of meat analogs.

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Webinar

4/13/22 to 3/13/23
Contact: Meg M.

Exploring the Trend of Tart: Why Sour Hits the Sweet Spot for Product Development

ON DEMAND: Tart foods are gaining momentum as consumers seek sour, less sweet foods and beverages. This webinar will show manufacturers how to harness current consumer demand for tart cherries by sharing science-backed benefits, consumer trends, and inspirational concepts.

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Webinar

4/7/22 to 4/7/23
Contact: Meg M.

Smarten Up Your Sweets: Plant Based Desserts With Biogums

ON DEMAND: Many desserts today continue to be produced using animal-based ingredients (E.g. Gelatine). However, consumer insights show that vegan and plant based products continue to be on the rise. In this webinar, we examine the properties and impact of various hydrocolloids and how they are used to create two different desserts– A gel dessert and a coconut based dessert.

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Webinar

3/31/22 to 3/31/23
Contact: Meg M.

Growth Stock: Plant-Based Food Trends, Technologies Poised for More Fast-Paced Growth in 2022, Beyond

ON DEMAND: Plant-based foods sales have grown 43% in the past two years, which is nine times faster than total food sales. Where are white space opportunities for new plant-based products? What technologies also present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators an exclusive one-hour thought leadership webinar.

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Webinar

2/10/22 to 2/10/23
Contact: Meg M.

The Benefits of a Structured Data Approach for R&D and QC Teams

ON DEMAND: In this webinar, you’ll learn how a structured data approach can speed up your R&D teams process and let them spend more time on the science, rather than cleaning data and poring through spreadsheets.

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Webinar

1/27/22 to 1/27/23
Contact: Meg M.

Bakery & Snacks Meet Consumers' Evolving Preferences: What’s Ahead for 2022 and Beyond

ON DEMAND: Consumer eating behaviors are shifting. The challenge for 2022 and beyond will be to understand Consumer motivations within a broader and organized context that allows for aligning with the ingredients, products and benefits that they are seeking.

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Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Prepared Foods audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

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  • Tart Cherries Food & Beverages
    Sponsored byU.S. Tart Cherry Industry

    Tart Cherry Innovations are Rapidly Growing as More Shoppers Seek out the U.S. Grown Superfruit

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