experts will address the trends and challenges shaping opportunities in the high-protein beverage category today, how consumer perception of different protein sources should inform protein choice and positioning, matching protein choice to desired formulation outcomes and how a “protein strategy” can drive profitable and successful brand growth Read More
The progressive beverage consumer has a plethora of beverage options from which to choose. For the non-alcohol beverage market, bottled water continues to make volume gains bringing it closer and closer to carbonated soft drinks. For the alcohol beverage market, craft brands in beer, spirits and wine are increasing their market share. Yet, large domestic brands still account for the majority of the categories fulfilling a variety of need states. Read More
On Demand This webinar will cover what trends are driving new product innovation, how brand owners are fulfilling consumer need states, maintaining brand messaging in new launches and the impact channel migration has on shopping patterns. Read More
On Demand Attendees will learn about functional beverage innovations, trends, and consumer purchase drivers, what Millennials expect from healthy beverage products and how to make and keep your brand relevant and sensory challenges in functional beverages and flavor/odor masking solutions to meet consumer expectations for great taste Read More
AVAILABLE ON DEMAND Concerns over food safety, reliability, and traceability get a great deal of attention within plants. Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.
AVAILABLE ON DEMAND Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
Using cost-effective design solutions, food and beverage processing facilities can meet the rigorous performance demands required in a processing and production environment and, at the same time, focus on sustainability.
The need for food and beverage processors to drive down unit costs never ends. How can new/retrofitted plants be designed to optimize productivity? What solutions will have the biggest influence on productivity?