Infused Products Virtual Conference

Four back-to-back one-hour webinars to help cannabis companies get ahead of regulations with proactive safety and quality planning, plus tools and tricks cannabis companies can adopt from the food industry that will help them streamline their businesses and gain a bigger chunk of the market share.

Food Safety Tech Hazards Series:  Listeria

The CDC estimates that nearly 48 million people fall ill and 3000 people die annually as a result of foodborne illness. Listeria is a concern due to the high percentage of fatalities that occur as a result of contracting Listeriosis. Many of these cases are preventable. During this virtual event, experts will discuss tangible best practices in Listeria detection, mitigation and control. Recorded June 7, 2022.

Food Safety Tech Hazards Series: Supply Chain

The past two years have pushed food companies to the limit, as they have worked tirelessly to ensure that safe, quality food is delivered to the consumer amidst a global pandemic that continues. This virtual event brings together subject matter experts with decades of experience at food companies who will help you recognize when and how to pivot in the face of global supply chain issues, how to be nimble during these challenges, and how to establish the adaptable mindset required to navigate these ever-changing circumstances.

2022 Food Safety Consortium

Back in person this year, the 10th annual Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with sponsors & exhibitors to learn about cutting-edge solutions, explore three high-level educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.

Food Safety Tech Hazards Series:  Salmonella

From leafy greens to poultry, Salmonella continues to cause outbreaks and trigger recalls in food products. Experts will review the incidence of Salmonella and relevant recalls, and how companies can approach reducing the pathogen’s presence, along with a review of the incidence of Salmonella in food products and strategies that focus on prevention as the goal.

The Ever-Evolving ‘Last Mile to the Consumer’ – What’s the Risk?

An expert panel explores the impact of the rapidly increasing demands of consumers on the food industry for faster, simpler and better ways to fill their pantry. Exploring the plethora of innovative options provided to consumers in the name of convenience (Q-commerce) and sustainability (packaging reduction / food waste) the panel discusses untested or yet to be identified risk management strategies, sharp shifts in the last mile to consumer present in food safety, and key considerations to help mitigate the impact on products/brand reputation.

Supporting the Plant-Based Boom: Applying Intuitive Analytical Methods to Enhance Plant-based Dairy Product Development

In recent years, plant-based dairy alternatives have stormed supermarket shelves around the world, offering a new generation of consumers alternatives to traditional milk, cheese and butter products. During this webinar, data and results on combined plant milk protein, solid, and sugars will be presented alongside the spectra of the material and the calibration regions chosen. Additionally, experts will compare some plant-specific calibrations to the generic calibration for traditional milk.

Food Safety Hazards Series: Physical Hazards

Recalls as a result of foreign material contamination have increased—for reasons that include higher regulatory scrutiny, increased automation in food plants and more effective technology that aids in detection. This virtual event will discuss the current landscape of foreign matter contamination in food products and strategies companies should implement to prevent and detect foreign materials.