Join IFMA’s new Insights & Trends Webinar Series, conducted in collaboration with Datassential. This series of webinars will provide you with the latest industry trends and insights to keep you plugged into factors that are shaping the industry, from global flavors to consumer trends.
Thursday, Sept 5th | 2p CDT
Eat the World: Native American and Indigenous Foods are providing global influences that are captivating consumers and culinarians such as The Sioux Chef, Sean Sherman. Additionally Incubators are the engine fueling manufacturers' growth and providing nimble new ways to Feed the World.
Learn what an incubator does, get insight into how some programs are supporting their surrounding communities, and explore a diverse range of products that includes everything from plant-based seafood to egg white chips to re-imagined sauerkraut.
Thursday, Sept 12th | 2p CDT
There’s a lot to learn about the latest trends in college and university foodservice. Traditional offerings and venues still account for much of this segment’s sales, but student interest in new service formats, menus, and digital perks makes higher education an area all operators should study. Today’s consumers are coming to campus with more sophisticated attitudes toward food and higher expectations for convenience — and while they’re generally satisfied with their options, they’re not easy graders. Master students’ changing preferences and perceptions around dining.
Thursday, Sept 19th | 2p CDT
Healthy is always a moving target, for consumers and for operators, but the latest trends help give the definition shape. Even if few people follow a strict, specific eating regimen, many of them do take a considered approach to what they put in their bodies. The functional, personalized benefits they seek are different from what the last decade's diets point them toward. The New Healthy helps decode today's healthy landscape and look to what the future might bring.