Betsy McGinn, CEO, McGinn eComm
Ecommerce certainly is not a future concept. It’s already here, growing—and dramatically changing the landscape for everything from food and beverage R&D to consumers’ purchase decisions. Each day brings more new foods and drinks exclusively developed for online sales—ranging from Amazon’s Wickedly Prime teas, snacks, soups and spreads; to PepsiCo’s “Drinkfinity” flavor pods.
What do leading CPG innovation leaders and small industry disruptors need to know? Listen in as Betsy McGinn, CEO, McGinn eComm, shares perspectives about what’s new, what’s working—and what’s next in the realm of E-Commerce.
Rizal Hamdallah, Head of Innovation Lab, Tyson Foods
This year Tyson Foods launched the Tyson Innovation Lab which is about exploring new approaches to accelerate the pace of innovation. The lab brings together a lean team of designers, chefs, scientists and supply chain experts in a dedicated space at the company’s Chicago office and gives them six months to go from an idea to an in-market solution. For the first product launch, they have explored opportunities to help fight food waste. Utilizing what goes unused in the food supply chain as ingredients, they have developed a line of snacks – ¡Yappah! brand Protein Crisps. More recently, Tyson Innovation Lab partnered with Toronto’s Flashfood Inc., to create an affordable home food delivery business serving the Detroit market with surplus produce and proteins. Come hear Rizal Hamdallah, head of the Innovation Lab at Tyson Foods talk about his group’s new mission and methods!
Prepared Foods’ 36thannual New Products Conference will focus its efforts on how companies in the Food and Beverage industry can re-think their business efforts to help them obtain an edge on their competition. With the latest information and trends presented by the industry's top experts, this powerful 3-day event will allow companies to do just that.
As a result, attendees will not only be able to develop new business relationships that can help catapult their company to new heights, but they’ll also be able to learn how they can cultivate products that can not only appeal to their customers, but also change the way people perceive food.