Webinars

Nothing can compare to attending the New Products Conference in person, however you will be able to join select sessions remotely through our Broadcasting Live program. See below for available sessions and register in advance to participate in these informative webinars. In addition to attending these sessions while they are happening, by registering you will be able to view them on-demand to play back as you like after the event ends.

Tuesday, October 1, 2019

2:00 pm (CDT)

Plant-Based Foods From All Angles: Investment, Ingredients and Innovation

Moderator: Stehpanie Lind, Founder, Elohi Strategic Advisors

Panelists:

Investment: Steve Sanger, Partner, Evolv Ventures

Ingredients: Melissa Facchina, CEO, Siddhi Shot Corp.

Innovation: Kerry Song, Founder and CEO, Abbot's Butcher

Plant-based food sales more than doubled from 2017 to 2018 to reach more than $3.3 billion (up 20% year over year) according to Nielsen retail sales data and a report from the Plant Based Foods Association. Without a doubt, this type of fast-paced growth bring opportunities for everyone involved—including entrepreneurs, big CPG companies, investors and ingredient suppliers. Elohi Strategic Advisors was founded to help emerging natural and sustainable food and beverage companies navigate the world of foodservice. Come hear Elohi Founder and Chairman Stephanie Lind lead a multi-dimensional panel discussion about where industry stakeholders can quickly identify and pursue new opportunities and technologies.

Sponsored by edlong

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Tuesday, October 1, 2019

3:00 pm (CDT)

Where We Work: How a Building Design Literally Facilitates Collaboration, Innovation

Speakers: Roselia Harris, Senior Interior Designer and Bryon Sutherly, Senior Project Architect and Leader of Workplace Strategies, Hixson Architecture, Engineering & Interiors

Ready to see the future of new product development? The innovation center of tomorrow promises to look nothing like the sterile industrial offices and labs from decades ago! Today’s multi-disciplinary teams of professionals—including consumer insights, packaging, R&D, chefs and operating engineers—now must quickly and easily collaborate in spaces expressly designed to enhance their work. Moreover, these new facilities will come equipped with tools and technologies to support ideation, speed and precision. One expert with broad industry experience—across a host food and beverage applications—is Cincinnati’s Hixson Architecture, Engineering & Interiors. Come get a glimpse of the very best in new food and beverage innovation center designs from Hixson’s Roselia Harris, Senior Interior Designer; and Bryon Sutherly, Senior Project Architect and Leader of Workplace Strategies.

Sponsored by Prepared Foods

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