Upcoming Webinars

Breaking Down Silos Around Clean Label

Sponsored by Dupont
July 13, 2016 at 2:00PM Eastern

Do you ever feel there are too many internal roadblocks when implementing your clean label initiatives? What about when leadership just can’t understand why replacing an ingredient causes such chaos in your manufacturing facilities? Join us as we uncover the nuances behind what motivates and challenges four key functions within your organization … Brand Management & Marketing … Research & Development … Operations … and Procurement. Because at the end of the day, understanding clean label from everyone’s perspective can help your company move faster, smarter, and in the same direction. And that’s an initiative we can all get behind.

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.