PepsiCo, Campbell Soup Company among Presenters at Food and Beverage Innovation Conference

    CHICAGO, IL, March 11, 2016 /24-7PressRelease/ -- Innovators in the food manufacturing industry will be meeting at the Food & Beverage Innovation: Increasing Product Success Rates Conference April 14-15, 2016 in Chicago, IL. This conference, hosted by Q1 Productions, will provide the opportunity for food manufacturing professionals to share ideas, network, and discuss the most top-of-mind issues in the industry.

During this two-day event, conference delegates will hear peer-driven presentations and panels about the issues they are most concerned with. Flavor trends, distribution channels, and nutrition demands will be discussed from a product development perspective tailored to the interests of manufacturing professionals. In addition, controversial topics like food waste and GMOs will be addressed by leaders at the forefront of these issues.

Among the distinguished presenters will be Thomas Griffiths of The Campbell Soup Co., Zachary Ellis of PepsiCo, Inc., and Katina Talley of ConAgra Foods.

For more information on the Food & Beverage Innovation: Increasing Product Success Rates Conference, please visit http://www.q1productions.com/food-beverage-innovation/or email [email protected]. You can also follow the conference on Twitter @Q1Productions, #Q1Food.

About the Organizer
Q1 Productions designs and develops webinars, training courses, conference programs and forums aimed at specifically targeted audiences throughout highly regulated industries in order to provide strategic learning and timely program content. Through a highly structured production process focused on research calls with end-users and key stakeholders in the industry, our team is able to understand the immediate business concerns of today's leading executives. Whether focusing on new or pending legislative and health policy issues or enhanced technologies or processes that will drive efficiency, our programs provide solutions to the urgent educational and information needs of our attendees.

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