BEGIN:VCALENDAR VERSION:2.0 PRODID:icalendar-ruby CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Food Business News BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT DTSTART:20220313T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20221106T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Atikokan BEGIN:STANDARD DTSTART:19450930T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0500 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20220313T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20221106T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Atikokan BEGIN:STANDARD DTSTART:19450930T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0500 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20220313T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20211107T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20220313T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20211107T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20210314T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD 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DTSTART:20201101T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20200308T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20201101T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20190310T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20191103T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20190310T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20191103T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20190310T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20191103T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20190310T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20191103T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20181104T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20181104T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20181104T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Indiana/Indianapolis BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20181104T010000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Atikokan BEGIN:STANDARD DTSTART:19450930T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0500 TZNAME:EST END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTAMP:20220520T071043Z UID:bc248365-f4bf-4947-b5a0-a80162a581c2 DTSTART;TZID=America/New_York:20220511T140000 DTEND;TZID=America/New_York:20220511T150000 DESCRIPTION:Slowing category sales indicate current products may be missing the mark. The latest Trends &\; Innovations virtual conference from Fo od Business news will identify the reasons meat alternative sales have slo wed and offer insights into what consumers may want from future innovation .Join Food Business News May 11th to learn about one of the food and bever age industry's most dynamic markets and what future category innovation ma y look like.\n\nhttps://www.foodbusinessnews.net/events/64-trends-innovati ons-what-do-consumers-want-from-meat-alternatives SUMMARY:Trends & Innovations: What do consumers want from meat alternatives ? END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071043Z UID:5264bbc5-4e44-4a43-a90c-0adb07cf5e36 DTSTART;TZID=America/Atikokan:20220413T130000 DTEND;TZID=America/Atikokan:20220413T143000 DESCRIPTION:The Food Entrepreneur Experience is a free\, digital event fe aturing engaging conversations with disruptors and visionaries. During the 90-minute session\, participants will learn the latest trends and insight s from industry leaders\, plus the founders of four early-stage brands wil l discuss the inspiration behind innovative products. A limited number of product sampling boxes will be available to purchase for $25.\n\n\nhttps:/ /www.foodbusinessnews.net/events/62-food-entrepreneur-experience SUMMARY:Food Entrepreneur Experience END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:5b7bd2d6-81a1-4405-9d3c-08fc6835e035 DTSTART;TZID=America/Indiana/Indianapolis:20220330T140000 DTEND;TZID=America/Indiana/Indianapolis:20220330T150000 DESCRIPTION:New research has recently opened up a whole new world of functi onal use opportunities for lentil flour\, including breading and coating s ystems for fried foods including fried chicken\, fried fish\, and potato p roducts. Explore the positive attributes that lentil flour can bring to im prove your existing breading and coating systems to:Increase crispiness I mprove color development and uniformityIncrease hold times related to crun ch/crispiness Other benefits including reduced cook time\, and potential removal of allergens\n\nhttps://www.foodbusinessnews.net/events/61-improve -texture-color-hold-time-of-fried-foods-with-lentil-flour SUMMARY:Improve Texture\, Color & Hold Time of Fried Foods with Lentil Flou r END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:b4490bb7-6ebe-4af7-8fdc-9178b5e2bbf9 DTSTART;TZID=America/Atikokan:20220316T174000 DTEND;TZID=America/Atikokan:20220418T120000 DESCRIPTION:Chickpeas\, garbanzos\, pulses – no matter what you call them \, these on-trend beans are packed with protein\, fiber\, and nutrients\, ready for use across applications. Chickpeas can be found in everything fr om pizza crust to pasta here in the US and overseas. They are also a key n utritional and functional component of next-generation plant-based applica tions customers crave. Learn what is fueling these innovations and explore products in the market.\n\n\nhttps://www.foodbusinessnews.net/events/63-c hickpea-on-trend-and-on-the-rise-in-product-development SUMMARY:Chickpea – on trend and on the rise in product development END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:9848c6db-e33d-4fa9-91ca-aeb8313a17aa DTSTART;TZID=America/Indiana/Indianapolis:20220125T093500 DTEND;TZID=America/Indiana/Indianapolis:20220226T000000 DESCRIPTION:Supply chain disruptions and growing demand for biofuels have d riven price increases and supply concerns for leading vegetable oils.  Ma c Marshall\, VP of Market Intelligence for United Soybean Board examines t he issues behind these market factors and how US soybean farmers are worki ng to ensure a stable\, competitive supply for food manufacturers and rest auranteurs.\n\n\nhttps://www.foodbusinessnews.net/events/60-ensuring-stabl e-soybean-oil-supply-amid-supply-chain-disruption SUMMARY:Ensuring Stable Soybean Oil Supply Amid Supply Chain Disruption END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:bc51edd0-dbb7-47dc-99b0-9f1a89583b60 DTSTART:20220124T000000 DTEND:20220224T000000 DESCRIPTION:A taste of what's to come in 2022. The flavor profiles that wil l drive food and beverage innovation in 2022 are the focus of this exclusi ve 30-minute webinar. The editors of Food Business News have reviewed th e trends driving flavor innovation in the year ahead and identified what t op flavor trends from 2021 will carry over into 2022 and beyond. Taste rem ains king\, and the attendees of this event will walk away a step ahead of their competition.\n\n\nhttps://www.foodbusinessnews.net/events/59-flavor -trends-to-watch-in-2022 SUMMARY:Flavor Trends to Watch in 2022 END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:7e98a685-6ccb-447a-b663-7ab2538759bb DTSTART;TZID=America/Indiana/Indianapolis:20211108T052000 DTEND;TZID=America/Indiana/Indianapolis:20211201T151400 DESCRIPTION:Now more than ever consumers are seeking out sustainable\, rest aurant-quality ingredients\, leading to a surge in demand for Maine Lobste r. With its distinctly sweet flavor and variety of product formats\, Maine Lobster is the perfect ingredient to elevate premium snacks\, unique saus ages\, breakfast spreads and grab-and-go soups. Join the Maine Lobster Mar keting Collaborative\, and experts from Datassentials and East Coast Seafo od for a discussion focused on the rising demand for seafood\, consumer pr eference for Maine Lobster\, ready-to-create product innovations and the v ariety of lobster product formats available today.\n\nhttps://www.foodbusi nessnews.net/events/58-seafood-interest-on-the-rise-maine-lobster-innovati ons SUMMARY:Seafood Interest on the Rise: Maine Lobster Innovations END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:028779eb-b1dd-4bea-8f66-f087e6472b65 DTSTART;TZID=America/Indiana/Indianapolis:20210915T140000 DTEND;TZID=America/Indiana/Indianapolis:20210915T153000 DESCRIPTION:The Food Entrepreneur® Experience is a digital event featuring engaging conversations with industry disruptors and visionaries. During t he 90-minute session\, participants will learn the latest trends and insig hts from the leaders of emerging brand incubators and accelerators\, plus the founders of four early-stage brands will discuss the inspiration behin d innovative products. A limited number of product sampling boxes will be available to purchase for $20.\n\nhttps://www.foodbusinessnews.net/events/ 57-food-entrepreneur-experience SUMMARY:Food Entrepreneur Experience END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:dbc25ea5-fa82-4ec2-9827-2b3a86108fdc DTSTART;TZID=America/Indiana/Indianapolis:20210825T140000 DTEND;TZID=America/Indiana/Indianapolis:20210825T160000 DESCRIPTION:Join Food Business News for the 2021 Trends and Innovations Web Series to keep pace with the rapidly evolving marketplace. This two-hour event brings together a mix of today's food industry experts to provide a look into tomorrow's food trends during a FREE live\, digital experience.\ n\nhttps://www.foodbusinessnews.net/events/56-trends-and-innovations-the-f uture-of-food SUMMARY:Trends and Innovations - The Future of Food END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:c819b81d-3c47-4de1-960d-72e8dea1034f DTSTART;TZID=America/Indiana/Indianapolis:20210608T110000 DTEND;TZID=America/Indiana/Indianapolis:20210608T140000 DESCRIPTION:Ingredient markets emerged from the unprecedented “year of th e pandemic” with multi-year high prices for some commodities as stocks d eclined due in part to strong export demand\, especially from China. As va ccines curb the coronavirus\, the political climate in Washington changes and weather is an ever-present threat\, businesses are facing more unknown s than ever and need all the input they can get to help make smart buying\ , selling and food manufacturing decisions. This 4-session webinar will in clude expert presentations on grains\, shortening\, sweeteners\, transport ation\, consumer trends\, energy\, weather and the economic outlook.\n\nht tps://www.foodbusinessnews.net/events/55-sosland-publishing-purchasing-sem inar-webinar-series SUMMARY:Sosland Publishing Purchasing Seminar - Webinar Series END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:0ef45ea3-7204-42d2-a33c-f80b7a7411d5 DTSTART;TZID=America/Indiana/Indianapolis:20210526T140009 DTEND;TZID=America/Indiana/Indianapolis:20210526T150009 DESCRIPTION:Consumer interest in reducing sugar intake keeps rising — but success in your low/no-sugar initiatives requires formulating just-right taste to go with consumer-friendly labels. With allulose\, a rare sugar\, formulators have a unique solution that offers similar functionalities and taste attributes to sugar but is exempt from Total and Added Sugar labeli ng and contributes minimal to no calories.  \n\nhttps://www.foodbusinessn ews.net/events/53-is-allulose-a-game-changer-for-sugar-reduction SUMMARY:Is allulose a game changer for sugar reduction? END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:834d3734-108c-4d72-8675-efef4cc8b943 DTSTART;TZID=America/Indiana/Indianapolis:20210510T000000 DTEND;TZID=America/Indiana/Indianapolis:20210611T000000 DESCRIPTION:Identify the trends that will drive snack innovation by attendi ng this exclusive webinar from the editors of Food Business News. Viewers will learn what snack segments are growing the most rapidly and the trends driving product formulation. Emerging flavors\, functions and product for mats will be topics of discussion.\n\n\nhttps://www.foodbusinessnews.net/e vents/54-what-s-next-in-snack-innovation LOCATION: SUMMARY:What’s next in snack innovation? URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:91a0d35c-55ce-462b-bf4d-026f709f269e DTSTART;TZID=America/Indiana/Indianapolis:20210412T053500 DTEND;TZID=America/Indiana/Indianapolis:20210512T000000 DESCRIPTION:The demand for plant-based foods and beverages continues to gro w as a result of increasing consumer interest in health and sustainability . Hear from experts about the current market trends\, consumer insights an d future innovations that are shaping the plant-based food and beverage ma rket. Learn how Ingredion is innovating in plant-based proteins and delive ring solutions to meet the needs of this growing market.\n\nhttps://www.fo odbusinessnews.net/events/52-the-future-of-plant-based-eating SUMMARY:The future of plant-based eating END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:b788edd5-1f3e-46d7-a9fb-f5936b7a6d34 DTSTART;TZID=America/Indiana/Indianapolis:20210406T000000 DTEND;TZID=America/Indiana/Indianapolis:20210507T000000 DESCRIPTION:The domestic sugar market has recovered since last year’s cro p disaster\, short supplies and seven-year high prices. Supplies are adequ ate but not ample this year\, and prices remain firm. COVID-19 has inserte d major uncertainty into demand for both sugar and corn sweeteners as well as disrupted normal use by retail\, foodservice and industrial sectors. C orn prices\, meanwhile\, recently hit seven-year highs. What impact will c hanges in Washington have on sugar policy and trade? Register for the Suga r and Sweeteners webinar to gain valuable supply\, demand and pricing insi ghts for the months ahead.  \n\n\nhttps://www.foodbusinessnews.net/events /51-sugar-and-sweeteners-navigating-uncertain-markets SUMMARY:Sugar and Sweeteners: Navigating uncertain markets END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:b049eef2-5fd3-44c2-a421-ef1553f67da4 DTSTART;TZID=America/Atikokan:20210317T150000 DTEND;TZID=America/Atikokan:20210419T000000 DESCRIPTION:In reality\, sugar reduction initiatives are actually calorie r eduction programs. Consumers are demanding healthier foods and beverages\, and today’s market opportunities for these products are off the charts! Why do just a sugar reduction when you can reduce overall calories by add ressing fat and sugar? Optimize your brands nutrition with EPG and its abi lity to lower fat calories by 92% with zero impact on taste\, texture or t he functionality of fat. Take the lead in the calorie reduction revolution with EPG…or be forced to follow those who are!\n\n\nhttps://www.foodbus inessnews.net/events/50-beyond-sugar-reduction-how-caloric-reduction-wins- with-consumers SUMMARY:Beyond Sugar Reduction ... How Caloric Reduction Wins With Consumer s END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:c09fb58a-09be-4d77-bb87-86a0524e1afb DTSTART;TZID=America/Indiana/Indianapolis:20210223T144900 DTEND;TZID=America/Indiana/Indianapolis:20210325T000000 DESCRIPTION:Chad Donvito\, CMO at King’s Hawaiian joins Diana Hovey from the No Kid Hungry campaign to discuss the new competitive edge a partnersh ip with a nonprofit brings.  In this brief 15-minute webinar\, hear how K ing’s Hawaiian connected with its consumers in new ways through an authe ntic cause partnership with No Kid Hungry. Learn how you can connect with consumers\, drive sales\, and meet business objectives in addition to help ing drive social good.\n\n\nhttps://www.foodbusinessnews.net/events/49-how -partnering-with-a-nonprofit-creates-a-competitive-edge SUMMARY:How partnering with a nonprofit creates a competitive edge END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:3b758cc6-8a7a-49e2-8f3d-81aa8004d22c DTSTART:20210121T000000 DTEND:20210222T000000 DESCRIPTION:Following one of the most disruptive years in modern history\, what flavors will trend as the world enters a post-pandemic period in 2021 and beyond? Don’t miss this special webinar from the editors of Food Bu siness News that will highlight the events of 2020 and how they have resha ped the flavor trends of the future.\n\nhttps://www.foodbusinessnews.net/e vents/48-flavor-trends-to-watch-in-2021 LOCATION: SUMMARY:Flavor Trends to Watch in 2021 URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:71322ca0-af41-479c-b65c-5112ee2e02c7 DTSTART:20201111T000000 DTEND:20201212T000000 DESCRIPTION:The right oil and fat solution in plant-based meat is a key ele ment that is often overlooked.  With over 140 years of experience in plan t-based oils and fats\, AAK is a perfect collaborator in your development process. Learn from AAK why fats and oils are important\, what the technic al challenges are\, and a few solutions for plant-based meat formulations.   Together we are making better happen.\n\nhttps://www.foodbusinessnews.n et/events/47-plant-based-oils-and-fats-selecting-the-right-one-for-your-pl ant-based-meat-application LOCATION: SUMMARY:Plant-based oils and fats: Selecting the right one for your plant-b ased meat application URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:32d0a5af-4e17-4f07-a26a-887471837ec9 DTSTART;TZID=America/Indiana/Indianapolis:20201026T000000 DTEND;TZID=America/Indiana/Indianapolis:20201126T000000 DESCRIPTION:With increased interest in health and wellness\, the category o f sports nutrition is going beyond fueling for intense training to fueling for everyday athletes. In this webinar\, we will discuss the latest tren ds in sports nutrition\, and you’ll gain insight into what’s next for health and wellness innovation with a focus on personalized nutrition and microbiome health.\n\nhttps://www.foodbusinessnews.net/events/46-sports-nu trition-for-the-game-of-life LOCATION: SUMMARY:Sports Nutrition for the Game of Life URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:670bfbca-e8f4-43ef-9d64-7f4cd774f863 DTSTART;TZID=America/Indiana/Indianapolis:20201001T000000 DTEND;TZID=America/Indiana/Indianapolis:20201102T000000 DESCRIPTION:Walnuts are a versatile ingredient with applications throughout food and beverage categories\, ranging from plant-based meat alternatives to snack bars. They also are a powerhouse of important nutrients for opti mum health and the only nut that is a significant source of ALA omega-3 fatty acids. In this webinar\, the California Walnut Commission will det ail what makes walnuts unique and how they can be used in a variety of foo d and beverage applications.\n\nhttps://www.foodbusinessnews.net/events/45 -formulating-foods-and-beverages-with-walnuts LOCATION: SUMMARY:Formulating foods and beverages with walnuts URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:abefb058-6b75-4614-8578-8851953fde8e DTSTART;TZID=America/Indiana/Indianapolis:20200916T000000 DTEND;TZID=America/Indiana/Indianapolis:20201020T000000 DESCRIPTION:Food Business News and Mintel are partnering to deliver a compr ehensive view of the market for plant-based food and beverages. The 30-min ute webinar will cover all aspects of the marketplace\, including consumer insights\, business and category developments and product introductions.\ n\n\nhttps://www.foodbusinessnews.net/events/44-the-plant-based-opportunit y-understanding-the-shopper-segments-and-innovation LOCATION: SUMMARY:The Plant-Based Opportunity: Understanding the shopper\, segments a nd innovation URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:89de5599-f1d7-41cb-a838-d93c285ea580 DTSTART;TZID=America/Indiana/Indianapolis:20200902T000000 DTEND;TZID=America/Indiana/Indianapolis:20201001T000000 DESCRIPTION:Today’s consumers want balance\, nutrition\, comfort—and of course\, great taste. They’re looking for less added sugars\, PLUS prod ucts that support proactive nutrition\, positive-packed ingredients and p ermissible indulgence. But\, these better-for-you foods don’t have to be bland. We’ll share how to deliver delicious health-forward nutrition in delightful indulgences. Find out how to deliver real solutions that give you an edge\, in our webinar. Brought to you by ADM.\n\nhttps://www.foodbu sinessnews.net/events/43-the-sweet-side-of-holistic-health-wellness-what-c onsumers-want-today LOCATION: SUMMARY:The Sweet Side of Holistic Health & Wellness - What Consumers Want Today URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:22e79f11-c5c3-441f-97ab-531a001db793 DTSTART;TZID=America/Chicago:20200826T140000 DESCRIPTION:The Food Business News Trends and Innovations Web Series keeps pace with the rapidly evolving marketplace during an unprecedented time. L earn what’s new and what’s next for e-commerce\, consumer eating patte rns\, plant-based and clean label innovation by top industry experts.\n\nh ttps://www.foodbusinessnews.net/events/38-trends-and-innovations-web-serie s LOCATION: SUMMARY:Trends and Innovations Web Series URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:e27dd324-5fe8-498f-846a-76c0111797b9 DTSTART;TZID=America/Indiana/Indianapolis:20200826T000000 DESCRIPTION:The Food Entrepreneur™ Expo\, was an interactive tasting even t held on Aug. 26. For a fee\, participants received a curated box of inno vative products to sample as they heard the stories behind the concepts di rectly from the founders. View the session to get the flavor of the event and let us know if you would like to participate in our next product sampl ing. Space is limited. Email Christina Sullivan at csullivan@sosland.com i f you’re interested in participating in the next Food Entrepreneur Expo. \n\n\nhttps://www.foodbusinessnews.net/events/42-food-entrepreneur-expo-ta sting-event LOCATION: SUMMARY:Food Entrepreneur Expo Tasting Event URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:41c446b6-6f3a-44f6-8837-ae42efd8b6cc DTSTART;TZID=America/Indiana/Indianapolis:20200819T140000 DTEND;TZID=America/Indiana/Indianapolis:20200919T000000 DESCRIPTION:Imagine a world without allergies\, inflammation\, obesity and more. Calyxt\, a plant-based technology company does. It is leveraging adv anced technologies and insights to bring healthier\, more sustainable prod ucts to market. It accelerates the breeding process with proprietary TALEN ® technology to enhance the unique characteristics that naturally exist i n plants and is doing what farmers have done for hundreds of years in the fraction of the time. It developed the first commercialized gene edited fo od product in the U.S.\, and possibilities for solutions to address unmet consumer\, environmental and marketplace demands are vast. Join us for a d iscussion about the Future of Food to learn more.\n\nhttps://www.foodbusin essnews.net/events/41-the-future-of-food-using-plant-based-technology LOCATION: SUMMARY:The Future of Food using Plant-based Technology URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:b1ac5556-3775-4053-9792-06948ab826bd DTSTART;TZID=America/Indiana/Indianapolis:20200721T000000 DTEND;TZID=America/Indiana/Indianapolis:20200821T000000 DESCRIPTION:Whether you call it alternative meat\, meat analogues\, plant-b ased meat or veggie meat\, one thing is clear: Formulating for this growin g market takes consumer and ingredient savvy. In this presentation\, you' ll learn about this complex market and the multiple ingredient technology solutions available to help optimize your products for success.\n\nhttps: //www.foodbusinessnews.net/events/40-meat-alternatives-stay-ahead-of-a-fas t-moving-segment-with-ingredient-innovation LOCATION: SUMMARY:Meat alternatives: Stay ahead of a fast-moving segment with ingredi ent innovation URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071045Z UID:9e4ea231-1ed5-4ade-a634-c592eaeb0a50 DTSTART;TZID=America/Indiana/Indianapolis:20200720T000000 DTEND;TZID=America/Indiana/Indianapolis:20200814T000000 DESCRIPTION:Formulating baking and snack foods with honey offers countless benefits ranging from flavor to function to marketing. In this engaging we binar\, we’ll tell the story of honey from bee to the bottle\, then deta il the science behind honey’s composition and how the all-natural\, unpr ocessed ingredient balances flavor\, naturally extends shelf life and attr acts consumers.\n\nhttps://www.foodbusinessnews.net/events/39-formulating- baking-and-snack-foods-with-honey LOCATION: SUMMARY:Formulating Baking and Snack Foods with Honey URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:2201ad5d-9e35-41f8-a6f3-2a0475e41c70 DTSTART;TZID=America/Indiana/Indianapolis:20200504T010000 DTEND;TZID=America/Indiana/Indianapolis:20200524T000000 DESCRIPTION:Reduced calorie food no longer must mean boring\, bland and tas teless. With 45% calorie reduction and 0% taste reduction you can make red uced calorie food products that consumers will actually WANT to eat! As th e fats and oils ingredient category evolves there is now an ingredient tec hnology that changes the game. Epogee is producing EPG\, a modified plant -sourced oil\, an alternative fat that can reduce total calories by up to 45% per serving without sacrificing taste\, texture or appearance. Join u s for this 20-minute webinar to learn about this revolutionary new food te chnology ingredient.\n\nhttps://www.foodbusinessnews.net/events/37-complet ely-rethinking-fats-now-you-can-have-your-donut-and-eat-it-too LOCATION: SUMMARY:Completely Rethinking Fats. Now you can have your donut…and eat i t too! URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:59ab4b34-5e5d-48f3-bf38-772bb8bedf96 DTSTART;TZID=America/Indiana/Indianapolis:20200424T125300 DTEND;TZID=America/Indiana/Indianapolis:20200504T000000 DESCRIPTION:Domestic sugar prices are at seven-year highs and huge imports are needed after poor sugar beet and cane crops in North America\, despite a global sugar deficit. And that was before the coronavirus sent retail d emand for sugar skyrocketing. What will the impact be on prices\, supply a nd demand going forward? How will corn sweeteners be affected? Will the cl osure of restaurants and schools reduce sugar consumption? Register for th e Sugar and Sweeteners webinar to gain valuable supply\, demand and pricin g insights for the coming months during an unprecedented time in sweetener markets.\n\nhttps://www.foodbusinessnews.net/events/36-sugar-and-sweetene r-markets-supply-and-pricing-in-unprecedented-times LOCATION: SUMMARY:Sugar and Sweetener Markets: Supply and pricing in unprecedented ti mes URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:f04c3548-8318-4bf5-948a-cd43307a3188 DTSTART:20191113T140000 DESCRIPTION:Today\, everyone is talking about plant-based protein. Yet\, as consumers demand more tailored nutrition\, it’s going to take more than just protein to win with consumers. Join this webinar to learn how to com bine the benefits of plant-based protein with other in-demand nutrients fo r skin health\, gut health\, brain health\, clean energy and recovery– –and do it all without compromising on taste.\n\nhttps://www.foodbusines snews.net/events/33-plant-based-proteins-the-future-is-functional LOCATION: SUMMARY:Plant-Based Proteins: The Future is Functional URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:455950de-fefc-483f-9c17-ad737248802b DTSTART;TZID=America/Indiana/Indianapolis:20191023T140000 DTEND;TZID=America/Indiana/Indianapolis:20191023T000000 DESCRIPTION:Learn how to protect your facility from flies and other insects which can impact your products and ultimately your bottom line. Join IFC entomologist\, Sharon Dobesh\, for an informative session where you will l earn what constitutes a defense against invaders and come away with a proa ctive plan for helping to prevent\, correct and control pests that you can implement immediately. \n\nIn this webinar you will: \n• Learn about th e common types of flies in logistics\, and their harmful threats \n• Und erstand the ins and outs of a successful pest prevention program \n• Gai n the skills to defend your facility against pests and occasional invaders \n\n\nhttps://www.foodbusinessnews.net/events/32-building-a-strong-pest-ma nagement-program LOCATION: SUMMARY:Building a Strong Pest Management Program URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:5c64a5c7-db92-41f2-b8bc-8aee9b9b7148 DTSTART;TZID=America/Indiana/Indianapolis:20190712T140000 DTEND;TZID=America/Indiana/Indianapolis:20190729T000000 DESCRIPTION:Do you want to know what’s next in food and beverage product development? Register for this free webinar from the editors of Food Busin ess News to learn about the hottest trends and technologies from IFT19\, t he Institute of Food Technologists annual meeting and food expo. Our learn ings from education sessions and interviews with food manufacturers and in gredient suppliers at the show will help industry executives adapt to the dynamic changes occurring in the food and beverage marketplace.\n\nhttps:/ /www.foodbusinessnews.net/events/31-innovation-and-insights-from-ift19-wha t-s-next-in-food-and-beverage-product-development LOCATION: SUMMARY:Innovation and Insights from IFT19: What’s next in food and bever age product development URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:2043f4e4-6d13-4850-934c-44a98b83ec3c DTSTART;TZID=America/Indiana/Indianapolis:20190514T140000 DESCRIPTION:High protein\, vegan\, allergen/gluten-free and grain-free are some of the hottest trends in the food &\; beverage markets right now. But formulating a great product – par­ticularly at higher protein level s or in allergen/gluten-free applications – often requires work arounds and production issues.\n\nhttps://www.foodbusinessnews.net/events/30-formu lating-gold-standard-protein-fortified-vegan-and-allergen-gluten-free-prod ucts LOCATION: SUMMARY:Formulating Gold Standard Protein-Fortified\, Vegan and Allergen/Gl uten-Free Products URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:3185e2fd-11e5-4c0f-b52d-3dc490064977 DTSTART;TZID=America/Indiana/Indianapolis:20190417T160000 DTEND;TZID=America/Indiana/Indianapolis:20190429T010000 DESCRIPTION:Domestic sugar prices are expected to be stable but firm for th e remainder of this year and into 2019-20\, although sales for next year w ere slow early in the season. Supplies appear to be a bit tighter. The U.S .D.A. expects a very modest increase in sugar deliveries this year\, while corn sweetener use continues to slide. But how much are regulatory and su gar-reduction efforts affecting demand? Register for this 45-minute Sugar and Sweeteners webinar to gain valuable supply\, demand and pricing insigh ts for the coming months.\n\nhttps://www.foodbusinessnews.net/events/29-su gar-and-sweeteners-driving-forces-in-today-s-market LOCATION: SUMMARY:Sugar and Sweeteners: Driving forces in today's market URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:3943b9be-5e24-44b4-bde6-b82b1ee13aa9 DTSTART:20181205T143000 DESCRIPTION:Large crops and trade disruptions\, particularly with China\, h ave buffeted grain and oilseed markets in 2018-19 creating considerable in gredient market uncertainty. This 90-minute Purchasing Seminar webinar wil l review what has transpired in markets since June and offer insights into what may be in store for the balance of the year. Steve Freed will offer a review of the grains and oilseeds markets\, Paul Meyers will cover short ening\, Craig Ruffolo will address sugar and corn sweeteners\, Robbie Fras er will give an energy update and Drew Lerner will discuss weather. An opp ortunity for questions will follow the presentations.\n\nhttps://www.foodb usinessnews.net/events/28-sosland-publishing-s-purchasing-seminar-winter-w ebinar LOCATION: SUMMARY:Sosland Publishing's Purchasing Seminar Winter Webinar URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:e913799b-fa64-46ea-8d25-e576a7d9ae3d DTSTART;TZID=America/Indiana/Indianapolis:20181024T140000 DESCRIPTION:High in fat and healthy?  The Ketogenic (Keto) Diet is the hig h fat\, low carb\, healthily beneficial diet gaining popularity with consu mers.  In this webinar\, we will discuss:\n\nBenefits of the keto diet \ n\nCurrently available keto products\n\nKey nutritional parameters for the keto diet\n\nChallenges in formulating new products that will appeal to y our customers\n\nJoin Keto experts as we help you unlock best practices an d need to knows of the diet that goes against everything you’ve heard be fore.\n\nhttps://www.foodbusinessnews.net/events/27-keys-to-keto-insights- into-benefits-market-data-and-formulation LOCATION: SUMMARY:Keys to Keto: Insights into benefits\, market data\, and formulatio n URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:bb81e246-9875-43d1-8630-e63c61765d46 DTSTART;TZID=America/Indiana/Indianapolis:20180822T140000 DTEND;TZID=America/Indiana/Indianapolis:20180822T150000 DESCRIPTION:The sugar reduction trend is growing. How can product formulato rs best reduce sugar while keeping the taste and texture consumers expect? Join our sweetness experts for insights and solutions to help you deliver in-demand reduced-sugar products\, including:\n\n\n Proprietary research on consumers’ sugar reduction and sweetener preferences\n Reduced-sugar market trends\n Beverage\, dairy and bakery case studies\, with common for mulation challenges\, recommended ingredients and process solutions\n\n\nh ttps://www.foodbusinessnews.net/events/25-sugar-reduction-insights-and-sol utions-for-sweet-success LOCATION: SUMMARY:Sugar reduction insights and solutions for sweet success URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:126fbdf9-f28f-48d1-9546-88351889283b DTSTART;TZID=America/Indiana/Indianapolis:20180808T130000 DTEND;TZID=America/Indiana/Indianapolis:20180901T000000 DESCRIPTION:Food and beverage product developers are always wondering what ’s next. This exclusive webinar from the editors of Food Business News w ill provide an answer. Nearly every segment of the food and beverage indus try is being buffeted by changes in consumer and customer behavior. Our le arnings from education sessions and interviews with food manufacturers and ingredient suppliers from IFT18 will help product developers adapt to the dynamic changes occurring in the marketplace.\n\nhttps://www.foodbusiness news.net/events/26-innovation-and-insights-from-ift18 LOCATION: SUMMARY:Innovation and Insights from IFT18 URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:a4f1b5db-445d-419a-a184-556cbd76d0aa DTSTART;TZID=America/Indiana/Indianapolis:20180509T140000 DTEND;TZID=America/Indiana/Indianapolis:20180509T150000 DESCRIPTION:Demand for protein continues to grow\, and consumers are seekin g variety in the way they consume protein-fortified foods. With that in m ind\, formulators are designing and developing foods beyond protein shakes and beverages. Whey protein is a highly functional nutrition ingredient f or these products. To help add crunchy texture to foods\, and incorporate airiness in the food matrix\, Agropur Ingredients is offering new Whey Pr otein Pods with 70% whey protein. In this webinar learn how to use Whey Protein Pods in product development.\n\nhttps://www.foodbusinessnews.net/e vents/23-adding-crunch-and-texture-to-protein-fortified-foods-with-whey-pr otein-pods LOCATION: SUMMARY:Adding crunch and texture to protein-fortified foods with Whey Prot ein Pods URL: END:VEVENT BEGIN:VEVENT DTSTAMP:20220520T071046Z UID:0728b117-2a8a-4f28-b416-c5ca6dff4839 DTSTART;TZID=America/Atikokan:20180427T000000 DTEND;TZID=America/Atikokan:20180516T000000 DESCRIPTION:Domestic sugar supplies are tightening\, making imports from Me xico more critical than ever amid ongoing trade uncertainty. Rising transp ortation costs have added a new wrinkle to the market. A new farm bill is being debated with challenges to the sugar program. At the same time\, new regulations are forthcoming amid evolving consumer attitudes are promptin g the industry to reformulate many products. Get up-to-date input on how t hese and other factors are affecting sugar and sweeteners markets.\n\nhttp s://www.foodbusinessnews.net/events/24-sugar-and-sweeteners-driving-forces -in-today-s-market LOCATION: SUMMARY:Sugar and Sweeteners: Driving forces in today's market URL: END:VEVENT END:VCALENDAR