Supply chain disruptions and growing demand for biofuels have driven price increases and supply concerns for leading vegetable oils.  Mac Marshall, VP of Market Intelligence for United Soybean Board examines the issues behind these market factors and how US soybean farmers are working to ensure a stable, competitive supply for food manufacturers and restauranteurs.

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A taste of what's to come in 2022. The flavor profiles that will drive food and beverage innovation in 2022 are the focus of this exclusive 30-minute webinar. The editors of Food Business News have reviewed the trends driving flavor innovation in the year ahead and identified what top flavor trends from 2021 will carry over into 2022 and beyond. Taste remains king, and the attendees of this event will walk away a step ahead of their competition.

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Now more than ever consumers are seeking out sustainable, restaurant-quality ingredients, leading to a surge in demand for Maine Lobster. With its distinctly sweet flavor and variety of product formats, Maine Lobster is the perfect ingredient to elevate premium snacks, unique sausages, breakfast spreads and grab-and-go soups. Join the Maine Lobster Marketing Collaborative, and experts from Datassentials and East Coast Seafood for a discussion focused on the rising demand for seafood, consumer preference for Maine Lobster, ready-to-create product innovations and the variety of lobster product formats available today.

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The Food Entrepreneur® Experience is a digital event featuring engaging conversations with industry disruptors and visionaries. During the 90-minute session, participants will learn the latest trends and insights from the leaders of emerging brand incubators and accelerators, plus the founders of four early-stage brands will discuss the inspiration behind innovative products. A limited number of product sampling boxes will be available to purchase for $20.

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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.

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Ingredient markets emerged from the unprecedented “year of the pandemic” with multi-year high prices for some commodities as stocks declined due in part to strong export demand, especially from China. As vaccines curb the coronavirus, the political climate in Washington changes and weather is an ever-present threat, businesses are facing more unknowns 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 include expert presentations on grains, shortening, sweeteners, transportation, consumer trends, energy, weather and the economic outlook. Read More

The demand for plant-based foods and beverages continues to grow as a result of increasing consumer interest in health and sustainability. Hear from experts about the current market trends, consumer insights and future innovations that are shaping the plant-based food and beverage market. Learn how Ingredion is innovating in plant-based proteins and delivering solutions to meet the needs of this growing market.

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The domestic sugar market has recovered since last year’s crop disaster, short supplies and seven-year high prices. Supplies are adequate but not ample this year, and prices remain firm. COVID-19 has inserted major uncertainty into demand for both sugar and corn sweeteners as well as disrupted normal use by retail, foodservice and industrial sectors. Corn prices, meanwhile, recently hit seven-year highs. What impact will changes in Washington have on sugar policy and trade? Register for the Sugar and Sweeteners webinar to gain valuable supply, demand and pricing insights for the months ahead.  

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In reality, sugar reduction initiatives are actually calorie reduction 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 addressing fat and sugar? Optimize your brands nutrition with EPG and its ability to lower fat calories by 92% with zero impact on taste, texture or the functionality of fat. Take the lead in the calorie reduction revolution with EPG…or be forced to follow those who are!

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Chad Donvito, CMO at King’s Hawaiian joins Diana Hovey from the No Kid Hungry campaign to discuss the new competitive edge a partnership with a nonprofit brings.  In this brief 15-minute webinar, hear how King’s Hawaiian connected with its consumers in new ways through an authentic cause partnership with No Kid Hungry. Learn how you can connect with consumers, drive sales, and meet business objectives in addition to helping drive social good.

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