webinar register page

Beck Flavors Webinar :: How Can Coffee Adapt to the “Next Normal”?
Demand for premium made-to-order coffee was strong at the start of 2020 but the market was completely shaken by the pandemic. While the away from home coffee market is undeniably facing serious challenges, opportunities for growth still exist as the market adapts to the “next normal”.

Join Beck Flavors and Mintel's Associate Director of Food & Drink, Caleb Bryant, as we talk about consumers’ interest in innovative coffee beverages and how operators can position specialty coffee drinks as affordable luxuries to consumers bored of their monotonous home coffee routine.

Discussion Includes:
• The state of the foodservice industry, QSR, and C-Store landscapes, post-COVID.
• Top trending products, categories and flavors in coffee varieties: hot coffee, iced coffee, cold brew, nitro, espresso, etc.
• What LTOs and seasonal flavor trends are driving consumer interest and how can you apply them to your product offering?

Caleb Bryant, Mintel's Associate Director of Food & Drink
Megan Samson, Beck Flavors Sensory & Analytical Scientist
Nick Viriyasiri, Beck Flavors Flavor Scientist

Jul 28, 2021 11:30 AM in Central Time (US and Canada)

Webinar logo
* Required information


Caleb Bryant
Mintel's Associate Director of Food & Drink @Mintel
Caleb Bryant, Associate Director of Food and Drink Reports. Caleb is responsible for understanding consumer attitudes toward both alcoholic and non-alcoholic beverages, identifying emerging industry trends, uncovering what consumers want from beverages and why, and track beverage ingredient/flavor trends. Caleb also has experience researching both the CPG food and foodservice industries. Prior to joining Mintel, Caleb worked on custom research projects for foodservice brands, foodservice suppliers, and CPG brands. He has a background in research methodologies and quantitative/qualitative data analysis.
Megan Samson
Sensory & Analytical Scientist @Beck Flavors
Megan Samson has been a Beckster since January 2020 as a Sensory & Analytical Scientist. She completes a variety of sensory evaluation projects, with her current favorite being a descriptive analysis panel training for coffee and alcohol products. Since completing her master’s degree in Food Science, she has filled roles involving sensory analysis, winemaking, nutrition education, and product development. Her favorite flavor created here at Beck Flavors is Bourbon Cake… it is especially delicious in hot coffee with milk.
Nick Viriyasiri
Flavor Scientist @Beck Flavors
Nick Viriyasiri joined Beck Flavors as an intern in 2017 where he fell in love with Flavor Chemistry and discovered that becoming a Flavor Chemist was what he would pursue in college. Since then, Nick has joined the Beck Flavors team as a full-time Flavor Scientist. He has a passion for chemistry and the food and beverage industry, however, when he is not developing flavors, you might spot him at a local hibachi restaurant working the flattop. Nick is currently working towards becoming a certified flavor chemist, which is a 7-year apprenticeship program under a certified flavor chemist. Nicks’ favorite flavor is Peanut Butter Cotton Candy, which is delicious in a cold brew.