The topic of food industry disruption has never as relevant as it is today.
From recent extreme weather events to Amazon’s purchase of Whole Foods - it’s hard to talk about food innovation without discussing the disruption.
Disruption is a topic Stacie Sopinka of U.S. Foods tackled during our Innovation Breakfast series on September 14. As Vice President of Innovation & Product Development, Sopinka and her team spends their days working on products clients will hopefully buy three or four years from now. Sopinka says all new product development must take into account potential pitfalls. She recognizes these three food disruptors heavily impacting consumer demands today:
Sopinka was full of real-world answers to many audience questions. You too can join us at our next Chicagoland Food & Beverage Network Innovation Breakfast on October 12. The discussion: Food entrepreneurs,start up investments, and Food 2.0.
Chicagoland Food & Beverage Network
1 W Monroe Street
Chicago, IL 60603
Tel (312) 525-9653