Speaker: Dr. Tonya C. Schoenfuss (University of Minnesota)
This session will highlight how changes starting with milk source and continuing through the time you receive it to use, affect your experience when using cheese in food products.
Speaker(s): Tim Hand and LeAnne Garoutte (Kinetic12 Consulting) and 3 industry innovation experts
Hear about an exciting new industry best practice called “Foodservice Collaborative Innovation”, developed by a board of 35 manufacturers and chain operators, and the RCA.
Speaker: Chrstina Meyer-Jax (Nutrition Up, LLC)
This interactive session will explore the science, trends, and solutions to help you create delicious food solutions that just happen to be "free from" ingredients consumers are avoiding.
Speaker(s): Linda Gilbert (EcoFocus Worldwide) and Lucina Lampila (Evergreen Packaging)
This presentation will share trends in consumer attitudes and actions toward healthy and sustainable food and beverage choices, and offer thought leadership for innovation.
Professional and Student Abstract Presentations