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Italian Food: Emerging trends in North America

The global health emergency has heavily influenced the progressive affirmation of new trends. Among these, the growing sensitivity of North American consumers to issues such as health, organic food, sustainability and a green approach to shopping. This scenario places Italian food products among the first options of choice. In order to understand how the demand will evolve in the next years, on the occasion of the Summit 2021 (online June 22 at 5pm) Italianfood.net invited some important representatives of North American chains and Italian industry to speak about these issues.

- How to exploit Italian Food potential in the retail and foodservice channels
- The restart strategies implemented by distribution chains and the food industry
- The main consumer trends emerged in the post-pandemic
- The latest product innovations developed by Italian F&B producers to fit the North American market

William Magistrelli – Wakefern Food Corp.
Trent Brookshire – Brookshire Grocery Company
Cathy Strange – Whole Foods Market
Emilio Mignucci – Di Bruno Bros
Pam Hide & Roger McElroy – Schnuck Markets
Deborah Jones – Pavilions
Alberto Marrassini - Coop Italian Food North America
Donato Loscalzo – Principe Foods USA Inc
Franco Denari & Umberto Marino – Zucchi 1810
Massimo Fabio - KPMG
Pat Pessotto & Jenny Longo – Longos (video contribution)

> La Contadina
> Coop Italian Food North America
> Principe Foods USA Inc
> San Benedetto
> Zucchi 1810

Jun 22, 2021 05:00 PM in Rome

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