What must the next generation of plant-based meat alternatives do to really win in the market? Do you know how your new packaging design is driving (or driving away) purchase, subconsciously? What will make people really care about sustainability?
What do these seemingly disparate questions have in common? Their answers can be found in neuroscience. Join us, JPG Resources and Creative Food Solutions for this year’s Taste the Trends to look at the big trends driving food and beverage innovation today, and how—through the lens of neuroscience—we can uncover an entirely new way to shape the trends that will disrupt the future.
It wouldn’t be a true CFBN Taste the Trends event without a sampling of incredible foods prepared by local chefs. Allow us to bring the latest trends to life in unexpected and delicious ways. Stimulate both your brain and taste buds as we explore neuroscience’s role in what we eat and why we buy.
And be sure to come hungry -- there will be a wide variety of on-trend dishes, drinks, and delights for you to experience and enjoy!
FEATURED SPEAKERS (more to come).......
Chef Brian Brindza, Director of Culinary Innovation, Creative Food Solutions
Chef Brian Brindza is the Director of Culinary Innovation for Creative Food Solutions, the commercial culinary division of The Food Group, which merges advanced product design with food marketing. Chef Brian is a passionate product innovator with 17 years of experience and his focus is culinary product development, creative food innovation, and food marketing. Bringing new and exciting products to market with global food manufacturing companies, leaders in CPG, and top national restaurant chains both domestically and internationally.
Chef Aliza Katz, Vice President, Creative Food Solutions
Chef Aliza Katz is the Vice President of Creative Food Solutions, the commercial culinary division of The Food Group, which merges advanced product design with food marketing. In this role, she provides creative culinary leadership while working directly with culinary, agency associates and client services to invoke a food innovation culture at all levels of the organization. As lead for the Chicago culinary innovation center, she and her team provide research & development expertise to food companies of all sizes from concept to commercialization.
Jane Ko, PhD, Brand & Marketing Lead, JPG Resources
Jane has a PHD in Neuroscience from Harvard University and over 15 years of marketing and innovation experience in start-up, CPG and luxury sectors, and she combines breadth of expertise with future-facing thinking to create short & long-term business solutions—from driving immediate growth strategies to building world class brands. In everything she does, Jane leverages neuroscience as a basis to approach the art of marketing as a science, creating an end-to-end consumer experience that maximizes brand value.
This event is produced in collaboration with: