Consumers expect food products to have a superior sensorial profile, better functional and nutritional properties with extended product shelf-life. Learn how to preserve textures of frozen, baked, shelf stable, and refrigerated foods with culinologist and ingredient expert, Connor Thompson from Ingredion. Learn to troubleshoot common texture flaws like crumbly cookies/crackers, icy ice cream, leeching pie fillings, gelled sauces, and many more. This course is directed at both food service […]

When you think of the word “brand”, it’s more than a logo, color, or name. Dive into the captivating world of brands that truly thrive! Forge deeper connections with your audience, amplify your business’s impact, and link emotions to your brand in powerful ways. Unconventional brand strategies that work Master customer, buyer, and investor communication […]

On average, it takes six months to a year for a brand to find a suitable manufacturer with the required capabilities and capacity to make your product, if at all. Contract manufacturing can offer numerous advantages, but it requires careful evaluation and considerations to ensure a successful and profitable partnership. This session will guide you […]

Consistent brand presentations across platforms increase revenue up to 23% (Forbes). In this class, we’ll delve into the art of brand naming and discuss the hidden power within the words you use to describe your brand. A successful brand goes beyond aesthetics; it communicates values, emotions, and your unique point of view. Throughout this class, […]

The number of class action lawsuits against food and beverage CPG companies reached an all-time high of 325 cases filed in 2021 alone (Perkins Coie). The last thing any business owner wants to deal with is a lawsuit. One of the best ways to protect your company is by preemptively managing product liability risk before […]