Barry Callebaut is launching BC LIVE, a new digital events platform, the week of June 22 with a series of “bite-sized” webinars to understand lifestyle trends and how chocolate can play a role to meet these specific consumer needs.
“BC LIVE is a curated and high-touch digital experience, led by our in-house industry experts, that will deliver all the information that food manufacturers need to know about today’s chocolate trends and solutions,” said TJ Mulvihill, v.p. of marketing, North America.
Ideally suited for food manufacturers in the U.S. and Canada, viewers will learn about trends in wellness and sustainability; product solutions, including the launch of two new solutions for vegan and other growing lifestyle categories; plus a behind-the-scenes, new concepts creation experience of “Better For You” treats created by our chefs in real-time.
BC LIVE will consist of three digital sessions with Barry Callebaut’s insight experts on Monday, June 22, Tuesday, June 23 and Thursday, June 25 from 12-12:40 p.m. CST.
Centennial Chocolate Trends – Monday, June 22
Meet the Gen Z & Millennial consumers who are shaping and accelerating “Good For You” and “Good For The Planet” trends. Learn how their choices are influencing innovation in categories such as snack bars, cookies, ice cream, drinks and more in North America today.
Chocolate Solutions for Eating Lifestyles – Tuesday, June 23
More consumers are exploring and adopting lifestyles like vegan and keto, and they want snacks and treats that fit with those choices. You will learn about chocolate, compound, cocoa and nut solutions that help support different eating lifestyles, including two innovative solutions which will be revealed during the session.
New Chef Concepts LIVE – Thursday, June 25
Join the Barry Callebaut chef team as they create in real time! They’ll make a selection of healthier treats and snacks that meet lifestyle eating choices. Learn more about chocolate and how it can play a role to meet these specific consumer needs.
Learn more about BC LIVE here.
