April 8, 2019 Dinner Meeting

Address: Maggiano’s
4999 Old Orchard Shopping Ctr.
Skokie, IL 60077

4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Butler Passed Appetizers
6:00-7:00 PM Dinner
7:00-8:30 PM Presentation

Meeting Sponsor
Dinner Meeting Information
Title: How to Use Strategic Thinking to Navigate 2019 Consumer, Beverage, Food & Flavor Trends

The Food and Flavors, Consumer, and Beverage patterns all note a pull-back from extreme behaviors and activities; less risk taking, playfulness, courage, and vulnerability. This shift to caution affects what goes on the plate and how consumers approach food. The swings in behavior and desire are simultaneously wider and more extreme in nature. It also paints a more complex landscape to have to navigate, but at the same time more freedom to focus in areas of interest or expertise for the industry. Food industry players should understand the issues influencing food, flavor and beverage trends in order to successfully navigate them and uncover white space not yet explored.

Influencers including consumer, and health forces will be discussed as they pertain to the shaping of marketplace trends and how they impact the creation of new products and menu items. Participants will be able to better recognize and predict the opportunities and pathways for making food and beverage products and menu items successful in the marketplace. Equally important is the ability to recognize and adapt to upcoming changes in trend direction as the recovery unfolds and to differentiate between long and short-lived trends.

  1. Participants will be able to understand the issues pertaining to elements influencing food, flavor and beverage trends in order to successfully navigate them
  2. Participants will be able to cross analyze trend information to generate actionable intelligence
  3. Participants will be able to better recognized upcoming changes in trend direction

Speaker: Suzy Badaracco

Suzy Badaracco is a toxicologist, chef, and registered dietitian. She holds a Bachelors of Science degree in Criminalistics, an Associates degree in Culinary Arts, and a Masters of Science degree in Human Nutrition.

Suzy has worked as a trends forecaster for food industry clients since 1992. Suzy has been trained in military intelligence, chaos theory, and predictive analysis techniques used by both corporate and government bodies and has been practicing trends intelligence and predictive forecasting for more than 15 years.

Using these techniques, she has been able to successfully predict and profile government, technology, adversary and ally, food, flavor, consumer, industry, and health trends.

Until Thursday, April 5th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, April 5th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
  • Stuffed Mushrooms
  • Calamari Fritté
  • Chopped Salad w/ Cheese, Bacon, and Dressing on the side
Pasta & Entrees
  • Gnocchi & Italian Sausage
  • Rigatoni & Vegetables with Tomato Pesto Broth
  • Salmon Lemon & Herb
  • Eggplant Parmesan
  • Apple Crostada

New Professionals

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