Tomorrow’s trends critically inform today’s business strategies. The issues propelling change throughout the food and beverage industry will be explored at the inaugural Trends and Innovations Seminar, sponsored by Sosland Publishing Company and presented by Food Business News. The seminar will be held March 27-28 at McCormick Place in Chicago.

“The dynamism gripping the food sector today has left no corner of the industry untouched,” says Joshua Sosland, president of Sosland Publishing Company in Kansas City. “Entrepreneurs driving change in the food industry as well as experts carefully tracking these changes will be presenters at the upcoming Trends and Innovations Seminar, sponsored by Sosland Publishing Company. Understanding the currents driving the transformations underway in the food industry is critical for executives seeking to capitalize on these trends rather than being swept away by them.”

In its first year, the Trends and Innovations Seminar will highlight some of the hottest topics reshaping the food and beverage landscape, including hemp and cannabidiol (CBD), changing perceptions of health and wellness and the implications of shifting demographics. Participants will learn how to decipher and leverage consumer buying behaviors to drive new product development.

The event begins at 5 p.m. March 27 with a panel discussion of trendsetters and innovators moderated by Monica Watrous, managing editor of Food Business News, and including Peter Rahal, co-founder of RXBAR; Dan Kurzrock, co-founder and chief grain officer of ReGrained; and Natalie Shmulik, CEO of The Hatchery Chicago. A cocktail reception sponsored by Hippo Extracts, a PHM Brands Co., will follow.

Sessions will resume at 8 a.m. through noon on March 28. Presenters include David Portalatin, vice-president and industry adviser, The NPD Group; Shelley Balanko, Ph.D., senior vice-president, The Hartman Group; Jill Houk, corporate research and development chef, Olam Spices; Justin Singer, CEO, Stillwater Foods; and Kathleen Sanzo, partner, Morgan, Lewis & Bockius L.L.P.

“Industry stakeholders look to Food Business News for the cutting-edge trends driving new product development and transforming the food and beverage sector,” says Monica Watrous. “We are proud to offer another forum to deliver unparalleled insights and expertise.”

For more information and to register online, go to www.soslandtrends.com. Registrants of the Trends and Innovations Seminar will be eligible to receive free entry to ProFood Tech, held March 26-28 at McCormick Place.