Webinars

Joanna Griffiths

Join us to explore sustainable packaging: what it means, how to reduce environmental impact while maintaining product integrity, and the latest trends and best practices in global sustainability...

Jeff Gholson

Join Jeff Gholson, Senior Vice President of Procurement at Rise Baking, for a the last commodity outlook of 2024. Jeff will share insights on grains, butter, cocoa, sugar and help you prepare for the challenges and opportunities you'll be facing in the...

Ramin Ghamkhar

Join us for an engaging webinar on 'Optimizing Efficiency and Sustainability in the Food Sector: A Life Cycle Assessment...

Christopher Eastwood

Prosciutto di Parma is a pinnacle of Italian culinary craftsmanship, renowned for its exquisite flavor, delicate texture, and centuries-old tradition.  In this webinar, we'll delve into the rich history and artisanal techniques behind the production of...

Join Miles Agatha-Currier, Education Coordinator and Cure-ator of the IDDBA's Charcuterie Professional Certification Exam, for a study session. Attendees will be informed of exam processes for both in-person and virtual...

Jeff Gholson

Join Jeff Gholson, Senior Vice President of Procurement at Rise Baking, for a quarterly bakery commodities outlook. Jeff will share insights on grains, butter, cocoa, sugar and help you prepare for the...

Jeff Sindelar

Fermented sausages were invented out of need for food preservation and have evolved over time embracing science based technologies and “art” driven techniques. Today, fermented meat products continue to gain...

Jeff Gholson

Join Jeff Gholson of Rise Baking for a spring price outlook for grains, dairy, eggs, sugar and prepare for the challenges and opportunities you'll be facing this year.

Carlos del Hoyo

Join us for a journey into the world of Spanish cured ham as Carlos del Hoyo Marketing manager at Consorcio del Jamón...

Stefano Scarso

Join Stefano Scarso from Rovagnati as he provides insight on how to enhance the enjoyment experience through pairings of Italian "salumi" with different foods and drinks.

Stefano Scarso

The Guide on How to Best Handle, Slice and Preserve Whole Pieces of Italian Charcuterie: Prosciutto Cotto, Prosciutto Crudo, Mortadella, Salame… the Italian Way.