Webinars

Lynn Ducharme

Your business was built to create impact that outlasts you. In this bold session, Harry T. Jones from Cultivating Impact helps founders confront the elephants in the boardroom and begin building a plan to Finish Well with purpose and momentum.

Renee Lee Wege, Jaclyn Marks

Discover new classic foods, flavors, and beverages redefining menus and retail shelves, from ube to Basque cheesecake as well as foods and flavors of the future like creamy stracciatella cheese and piloncillo, an unrefined sugar that can add depth to a variety of baked goods. In this fast-paced session, we’ll connect these on-the-rise ingredients to the powerful macro forces transforming the year ahead including the rise of fiber as the next big health trend and the resurgence of animal meat. Walk away with clear implications and inspiration for your 2026 innovation strategy.

Chetanya Rai

Classic bakery products remain timeless, but today’s consumers are looking for innovation, authenticity, and bold flavor experiences. This presentation explores how traditional bakery staples can be elevated using fresh techniques, natural fermentation, and globally inspired flavors—without compromising structure, scalability, or customer familiarity.

Sabrina Alberghi

This webinar will break down how Easter has evolved from a single-meal holiday into a multi-day, brunch-led revenue window, and what that shift means for bakery innovation, assortment strategy, and retailer conversations. We’ll unpack the four highest-impact bakery plays brands can deploy now to drive trade-up, basket build, and repeat consumption across the Easter weekend.

Scott Halpern, Leigh Ann Schwarzkopf

Food licensing has exploded and now accounts for almost $22B at retail! Famous and emerging brands are licensing out their IP to grow their brand footprint and manufacturers are licensing in food brands (and flavors!) to reach new consumers and open new channels of distribution.

Kari Skibbie

Join us in experiencing the vertical flight of aged Cheddar ranging from three years to fifteen years. Each cheese is hand-selected and reserved by our Wisconsin Licensed Cheese Graders, with the knowledge and expertise of what it takes to craft exquisite aged Cheddars.

Jonna Parker, Miles Agatha-Currier

Join Jonna Parker, Principal of Fresh Foods at Circana, and Miles Agatha-Currier Education Coordinator at the IDDBA, for an insightful discussion of the latest Dairy, Deli, and Bakery trends.

Nick Lenzi

Nick Lenzi, SVP of Marketing at Lipari Foods, shares insights into two of the fastest growing global food types in the US - Mexican/Central & South American and Middle Eastern/Mediterranean.

Suzy Badaracco

Breakfast is no longer confined to traditional formats or limited to one department. Today’s consumers want flavor-forward, global, functional, and emotionally satisfying morning options that reflect their evolving routines. From za’atar-spiced egg wraps and croissant-style kolaches to savory yogurt parfaits with cornbread crumble, the most exciting breakfast innovations are cross-departmental. Dairy, deli, and bakery are uniquely positioned to collaborate—merging flavor, convenience, and format flexibility to dominate the AM daypart. This session explores how the breakfast landscape is shifting and how to use category synergy to deliver bold, craveable solutions. Attendees will learn how to time launches with seasonal and cultural cues, optimize breakfast for grab-and-go, and blend global familiarity with regional comfort. Whether targeting health, indulgence, or all-day snacking, cross-category breakfast innovation is the next growth engine for the perimeter.

Daniel J. Smith

Daniel Smith of BSI provides an overview of evolving environmental considerations for the food packaging industry, most notably regulatory trends and requirements associated with emerging contaminants such as Per- and Polyfluoroalkyl Substances (PFAS), microplastics and phthalates. The presentation will also briefly discuss Extended Producer Responsibility (EPR) programs and why the food packaging industry may be more impacted than other industries. Although these emerging environmental issues are not intended to target the food industry, the nature of materials used and manufacturing processes implemented will have a significant impact on the industry and the future of how products are made, tracked and managed. This presentation will provide an overview of recent regulatory trends and some of the specific regulations that will directly affect the food packaging industry as well as risk management strategies to identify and prioritize activities to mitigate risks.

Stephen Owens, Rick Prow

Whether you’re a home chef or restaurant operator, our flavored butter can take your meal from basic to bold in seconds. It’s the minor touch that makes a major impact. Join the Epicurean Butter team in a virtual tasting session while expert Chef Rick Prow and CEO Stephen Owens discuss how flavored butter will be your next secret weapon in the food industry.

Miri Eliyahu

Explore the forces shaping how consumers will shop, eat, and engage with deli, dairy, and bakery in 2026, from evolving tastes and values to global cultural influences. This webinar delivers fresh insights and practical inspiration to help you stay ahead of trends and turn change into opportunity.