Upcoming Webinars

Risk Management for Wheat Flour Buyers: Understanding and Applying Key Principles in Today's Market

Sponsored by Ardent Mills
December 2, 2015 at 3:00PM Eastern

Regardless of wheat market trends - up, down or range bound - volatility and uncertainty present flour buyers with both risks and opportunities. Combining your business' procurement goals with a well-developed and properly executed risk management plan is key to support business success and profitability. Join Ardent Mills Customer Risk Management Professionals Kyle Sieren and Kevin Pray to demystify this seemingly complex topic and learn the essentials of flour risk management. You'll explore the different types of goals that buyers have and their potential benefits and pitfalls. You’ll also learn through real-world examples how risk management structures such as Vanilla, Cap and Floor, Range, Averaging and Accumulating work, and how they can help manage your company’s risk in today's, and future, markets.

On-Demand Webinars

Formulating Snacks with High Quality Whey Protein

Sponsored by Davisco
January 28, 2016 at 2:00PM Eastern

Whey protein is a popular option for creating high quality protein-fortified foods due to its nutrition, sensory and functional properties. Even so, formulating products high in protein can present unique challenges. With a little foresight and some ingredient solutions in their toolbox, product developers can design great tasting snacks that meet nutrition, sensory, and processing expectations.

FSMA Requirements: Validation of the Kill Step in Bakery Products

Sponsored by AIB
February 10, 2016 at 2:00PM Eastern

AIB International has successfully completed a first-of-its-kind research study to validate the kill step for baked products. Out of this research, AIB and its partners have created a Baking Process Kill Step Calculator for hamburger buns. This tool enables bakeries of all sizes to meet new requirements that are part of FDA’s Food Safety Modernization Act (FSMA) without having to invest in costly microbiological challenge studies. Webcast attendees will learn about how AIB International and its partners validated the kill step in baked products, how this is related to new FSMA requirements, how the research protocol can be applied in the bakery, and how the calculator works. Future research efforts will also be discussed.