Industry leaders provide a deep dive into food innovation at SupplySide West 2024

SupplySide West 2024 is coming up fast. This must-attend event for professionals in the food and beverage industries promises a healthy (and healthful) lineup of sessions focused on important topics, ranging from the science of active nutrition to the lessons we learn from failure.

For example, one session titled “Active nutrition category updates: The regulatory, market, and scientific landscape of products and ingredients,” moderated by SupplySide Senior Editorial Content Director Cassie Smith, invites attendees to explore the evolving world of health-focused food products tailored to meet the goals of specific demographics. Scheduled for Oct. 28 from 2-4 p.m., this session will feature industry experts Ben Kane, Robert Marriott, Linda Alvarez, Todd Pauli, Scott Dicker and Susan Kleiner, who will discuss navigating the complexities of the active nutrition market.

Another unmissable session, “Conquer food and beverage science challenges: From fortification to food safety,” tackles key issues in product development, including nutrient fortification and cost management. If the previous session didn’t tickle your fancy, join this roundtable moderated by Audarshia Townsend, content director for SupplySide Food & Beverage Journal, to gain insights from a panel of seasoned industry professionals, including Candy Schibli, founder and CEO at Southeastern Roastery Coffee Lab; Sam Kressler, principal of Stir Innovation; Jessica Cusovich, senior R&D scientist from Caldic; and Tia Glave, co-founder of Catalyst LLC. It will also take place on Oct. 28 from 2-4 p.m.

Not good enough? The session, “Food and beverage trends: Demystifying the science,” scheduled for Oct. 30 from 9-10 a.m. and moderated by SupplySide Food & Beverage Journal Associate Editor Heather Carter, will delve into the latest in plant proteins, sustainable packaging, ethical sourcing and more. Gain expert analysis from Sarah Fitzgerald, culinologist III at culiNEX; Julie Johnson, president of HealthFocus International; Maryann Walsh, president of Walsh Nutrition Consulting; and Daniel Scharff, founder and CEO of Startup CPG.

Also, don’t miss “Failing forward: Lessons learned in the lab,” moderated by yours truly on Oct. 31 from 2:45-3:15 p.m., where innovators like Jill Houk of Culinary Culture, John Kim of Tastelli and Ben Kennedy of Fable Libations will share valuable lessons from their product development journeys — a part of the process of making consumer packaged goods that often involves messing up.

“If you can't laugh at yourself, you’re doing product development all wrong,” Houk said. “Failures are a normal part of the product development process, and not something to fear.”

Join us at SupplySide West 2024 to connect with industry leaders, enhance your knowledge and discover innovative solutions that address the ever-changing needs of the food and beverage sectors.