As ingredient costs increase, food and beverage manufacturers are being challenged to mitigate the impact of rising costs while still providing label acceptance and consumer eating experience. The consumer’s eating experience is a critical aspect of product development and acceptance, regardless of formulation. Food scientists and product developers are therefore often severely challenged to mitigate costs without sacrificing taste, texture, product quality and most importantly - the consumer’s eating experience.
This webcast first analyzes the topical issues affecting ingredient commodity markets and the effect these issues have on product development. It will help food scientists and product developers acquire an understanding of the current ingredient commodity market, identify relevant trends and potential headwinds that cause challenges in their product development and formulation projects.
Furthermore, the webcast highlights consumer perceptions of product labels to help food and beverage marketers better research true consumer needs and better understand the difference between what consumer say (perception) and what consumers do (behavior) when it comes to product ingredients. Consumer research is presented to demonstrate there is no link between consumer perception of certain label components and actual consumer purchase behavior.
Lastly, the webcast focuses on using specialty grain-based ingredient and sweetener solutions to help manufacturers mitigate rising formulation costs, while retaining product eating quality. It will underscore approaches to cost optimization like reduction of costly ingredients, capital avoidance, and energy cost savings.
- Examine recent ingredient costs and where these may present challenges, as well as to help marketers better research true consumer needs and to better understand the difference between what consumer say (perception) and what consumers do (behavior) when it comes to product ingredients.
- Determine approaches for optimizing overall costs using avariety of grain based ingredients and sweeteners.
- Product Developers
- Company Management
- Sales & Marketing Personnel
- Plant Production Personnel
- Quality Assurance Managers and Supervisors
- Food Safety Specialists
- Product manufacturers
- Research Staff
Learning Level: Intermediate