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• Quarterly Distillations (Free Virtual Series)

  • Start
    2 Feb 2021
  •  
  • End
    2 Nov 2021
  •  
  • Schedule
    4 sessions
  • Location
    (Virtual Event Series)

  

  Join CFBN & the team from Bader Rutter’s Intel Distillery for a recap of the latest happenings in food, beverage and agriculture.  These short webinars outline what you need to know to stay current with the latest in food policy, food business & marketing, and production trends.

  The Intel Distillery keeps you informed on the influential and ever-changing conversations across the food production system. Thank you to everyone who joined us in 2020 as CFBN tapped this great resource for our Monday @11 series! 

  

  We are excited to continue this great web series to keep the Network informed in its' new quarterly format!  This is a FREE series offering - all are welcome, register now to join us for the full series!

  
  

  JOINING US FOR OUR NEXT EPISODE: 

  
  

  
  

  Michelle McBride, Founder & CEO, GoodSport Nutrition

  Michelle will join our latest installment of Quarterly Distillations from food & ag agency Bader Rutter. She will discuss the unique path to market for GoodSport, a dairy-based electrolyte sports hydration beverage, in addition to our presentation of The Intel Distillery’s mid-year Top Ten Topics ranking of hot industry topics.

  Joining us for this conversation from Bader Rutter's Intel Distillery team:

  • Nick Praznowski, Team Leader - Editorial/Content – with a long background in food marketing, Nick helped start The Intel Distillery in 2011 and serves as the functional lead for strategy and content.
  • Dennis Ryan, Executive Creative Director –  celebrating a successful career advertising and marketing CPG food products, Dennis serves as creative director, copy editor and chief promoter to translate The Intel Distillery’s analysis into actionable insights for subscribers and clients.
  • Betsy Rado, Team Leader – with an extensive experience in food and ag marketing, Betsy has served as an adviser and content creator to bring clients business driving insights from The Intel Distillery since 2012.
  • Kyle Church, Content Specialist has been an integral part of The Intel Distillery team since 2014 and heads up the quantitative analysis and technical functions.  Kyle researches and writes a good share of The Intel Distillery content.

  Upcoming Episodes: 

  • Tuesday, August 3rd (11 am CT)
  • Tuesday, November 2nd (11 am CT)

  The team behind Bader Rutter’s The Intel Distillery has partnered with CFBN to host this quarterly chat series breaking down the headlines from the headlines impacting the food and beverage industry. Using The Intel Distillery’s Friday by Noon newsletter as a guide.

  Since 2012, The Intel Distillery has tracked the top stories from the most influential voices in the business. From farm fields to consumer plates, the Chicago-based team has diligently categorized and catalogued everything important in food, beverage and agriculture to outline a clear picture of what's happening and who's driving the conversations on our industry.

  (Subscribe here for Friday by Noon weekly.)

  Tuesday @11 is a quarterly webinar offering produced in partnership with CFBN member company, Bader Rutter!

  

  Missed an episode? 

  Visit our Virtual Library to catch up with all previous episodes!

  Show details
• Bringing Food Trends to Life

  • When
    30 Sep 2021
  •  
    4:00 PM - 6:00 PM
  • Location
    Virtual

  Register

  

  BRINGING FOOD TRENDS TO LIFE

  It's an exciting time to be working in the food & beverage industry. Change is everywhere, and the industry is literally reinventing itself in front of our eyes with emerging brands that meet new consumer needs and desires. At this virtual event, we will look at some of today's hottest industry trends: plant-based, upcycling, gluten-free, permissible indulgences, and others - and how emerging brands are bringing these trends to life in new and exciting ways. Working with the Québec Government Office in Chicago, this event features six companies and their exciting products in a virtual program with an optional personal tasting box, mailed to attendees before the event. Each founder will share with you the background of their product, the trends it delivers on, and you'll be able to "taste along" as we meet each company and later interact with each of the founders. Join us for a fun, delicious, and informative evening!

  Note:  This is an interactive event offering an optional custom tasting box.  We have a limited number of tasting boxes,  so please be sure to register and order your box by September 23rd to guarantee on time arrival. Boxes must be refrigerated upon arrival.

  Our Master Agenda for the event: 

  • 4:00 PM - 4:15 PM Welcome and Introductions
  • 4:15 PM - 5:15 PM  Product presentations from Quebec Innovators
  • 5:15 - 6:00PM Q&A Breakout Sessions with Quebec Innovators

  
  

  FEATURING:

  

  Marie Brossard, Founder/CEO, Lulubelle & Co

  Marie's venture for the past 3 years is Lulubelle & Co where she has developed a line of Organic and natural Gluten-free baking mixes & food coloringings."The secret of Lulubelle & Co? Your taste buds won’t believe it’s Gluten-Free!" Not yet available in the U.S.

  
  

  

  Michael Cantin, CEO, Snö -Dairy Free

  Michael has been working in the food industry for more than 10 years. He combined his diploma in nutrition with his Bachelors in business management to launch 2.0 food, INC. in late 2016. Passionate about ice cream, in 2018 the idea came to him to launch an oat based ice cream indulgente without compromise. Snö-Dairy Free is a vegan, allergen and palm oil free ice cream in tubs, bars and sandwiches. Not yet available in the U.S.

  
  

  Ralph Chauvin, Sales, Jelina Chocolatier

  Ralph is a visionary and strategic chartered accountant and sales leader with a comprehensive understanding of the fast moving consumer goods (FMCG) industry. He works to invigorate sales, promote brand awareness, and increase market penetration of confectionery products. Jelina Chocolatier is a chocolate company that offers no sugar added chocolate options and is currently available in the U.S.

  
  

  David Cote, Co-Founder/Superhero, LOOP Mission

  LOOP Mission is a circular economy project that aims to reduce food waste by repurposing the outcasts of the food industry into awesome cold pressed juices, sour beers, gin, soaps, and probiotic sodas. Since the company was founded in 2016, it has saved more than 5,388 tons of food, avoided the emission of 4,351 tons of GHGs and saved more than 415 million liters of water. The entrepreneurs behind the project represented Canada at "Get in the Ring" Global Startup Competition, winning the Public Choice Award and placing 2nd out of 25,000 applicants in the Grand Finale round, and are also the first duo to have emerged from the Dragons Den and return as guest Dragons themselves. LOOP Mission is not yet available in the U.S.

  
  

  

  Jake Karls, Co-Founder, Nick Saltarelli, Co-Founder, Mid-Day Squares 

  Jake and Nick like to say that; "Mid-Day Squares is what Hershey would be if it started in 2018." Their goal was to create the first functional chocolate bar: a bar that is rich in protein/fibre, made with REAL chocolate and REAL (plant based) food ingredients. Mid-Day Squares was first launched in August 2018 in Montreal, Canada and sold 5 MILLION CHOCOLATE BARS in their first 3 years. They built out their own fully automated manufacturing plant which can produce 90,000 bars per day. Currently available in the U.S.

  
  

  Christina Peters-Domenech, US Sales Director, Evive Nutrition  

  Christina is the National Director of Sales for Evive for the US retail market.  She has 25 years of experience in Consumer Package Goods, including food, health and beauty care. Christina is originally from Barcelona, Spain, and now lives in Boston, MA. Evive is a smoothie in cubes, which allowes customers to make a high quality smoothie in just a few seconds, without using the blender and for a fraction of the price of a smoothie bar. Now the brand has expended into frozen meals and soups and is growing both fast online and in grocery stores in Canada and the USA.

  
  

  We appreciate the support and collaboration of our sponsors for this event:

  Celebrating over 50 years in Chicago, the Québec Government Office in Chicago represents the Québec government in 12 states across the Midwest.   This vast mandate involves working on a wide range of economic, political, environmental, and cultural interests that promote a robust and flourishing partnership between the two regions. Among the many ties Québec has to the Midwest is the commitment to high quality foods and drinks.  Drawing on its rich agricultural traditions, abundance of fresh local products, and global culinary influences, Québec is well-positioned as a reliable, safe, and innovative partner in the Midwest and across North America in food manufacturing.  The Québec Government Office in Chicago strives to continue its collaboration with its partners across the Midwest to provide the finest quality food and drink products to the region. 

  We appreciate the support and collaboration of participating companies:

  

    
  
  

                    
  

  
  

   
  

  Missed an Event?

  Don't worry!  All previous events in the Innovation Series are available for viewing in our Virtual Content Library - FREE to all CFBN Members!

    

  Show details
• Innovation Series: Technology Behind The Scenes

  • When
    7 Oct 2021
  •  
    9:00 AM - 11:00 AM
  • Location
    Virtual Event

  Register

  

  Join us for our next event in the 2021 Innovation Series.  The Innovation Series is the longest running series in CFBN's programming and originated in partnership with Fifty Gazelles as  "Innovation Breakfasts" originally hosted at Blue Dog in the West Loop. 

  Today, this virtual series tackles a series of innovation topics of interest to all of us in the food and beverage industry.  Our attendees join us every other month on the second Thursday to explore where food is headed, what companies are making a true impact in the market, and who is helping to change the way we all do business!

  At Technology Behind the Scenes, you'll hear from ingredient and taste technology experts and get firsthand insights, trend take-aways, and new ideas and technologies for your next creative product. You’ll also hear from industry leaders in enabling technologies in food and beverage for an insider’s scoop on disruptive ideas and technologies within the market. More information coming soon.

  Agenda:

  • 9:00 am General Welcome 
  • 9:05 am  Taste & Ingredient Technology Panel
    
  • 9:50 am  Enabling Technology Panel 
  • 10:35 - 11:00 am Post-Panel Networking

  
  

  First Panel:  Taste and Ingredient Technology

  

  Jeremy Anderson (Moderator), Founder, Fifty Gazelles 

  Jeremy is a business development professional with a passion for getting new ideas into market.  Fifty Gazelles’ practice focuses on building long-term contract manufacturing partnerships and adding capacity and external expertise to commercialization teams.

  

  Mervyn de Souza, Chief Innovation Officer,   Edlong  Corporation                                                 

  A graduate of the University of Minnesota’s College of Biological Sciences, Mervyn holds a Master’s degree in Microbial Engineering and a Ph.D. in Biochemistry, Molecular Biology, and Biophysics. Mervyn brings with him a multi-disciplinary skillset and deep category experience. Prior to joining Edlong, Mervyn held high-level leadership roles within the industry and is the recipient of multiple patents for his work.

  
  

  Andy Dratt, EVP & Chief Commercial Officer,   Imbibe
  

  Andy has over 20 years of experience in the flavor and ingredient industry, working with and developing products for some of the largest companies in the food industry. I joined Imbibe eight years ago and have led the company to become one of the leading beverage development resources for CPG, QSR and private label brand owners.

  Jennifer Howell, Director of Regulatory Innovation, FONA International 

  A FONA leader for over 18 years, Jennifer is a passionate advocate for helping customers find solutions to their regulatory challenges.  A strong voice in the food and beverage landscape, she is adept at communicating complex and future-forward ideas in effective ways, embodying the spirit of FONA’s “dare to be different” approach.  Jennifer is a lead faculty for FONA’s Flavor University and has spoken at conferences for IFT, FlavorCon, PMCA and the Product Stewardship Society.  

  Second Panel:  Enabling Technologies