RFA Technical Webcasts

 

The RFA hosts quarterly Technical Webcasts on timely food safety and regulatory topics affecting
the prepared foods industry. The Webcasts are live, interactive events that you can join from your office!

See below for details on the latest Technical Webcast.

RFA Members can access slide presentations from past Technical Webcasts at anytime in the Member Center.

June 17, 2026 RFA Webcast:

 
"Ultra-Processed Update: Tracking Shifting Consumer Attitudes"

 

REGISTER HERE for this live, interactive Event that you can join from your office!

Non-member registration form

Date and Time:

* Wednesday, June 17, from 2:00 p.m.- 3:00 p.m. Eastern Time
(1:00 p.m.-2:00 p.m. Central, 12:00 p.m.-1:00 p.m. Mountain, 11:00 a.m.-12:00 p.m. Pacific) 


Overview:

At this year’s Annual Conference, we revealed some surprising, even shocking, data on consumers’ views of ultra-processed foods, like the fact that 12% of Gen Z thinks that apples are ultra-processed. In this session, Menu Matters’ Vice President Mike Kostyo will unveil the follow-up research that dives deeper into these ever-changing attitudes around UPFs and how the refrigerated foods industry can support their

needs. What makes a food ultra-processed in the consumers’ mind? Where are they getting their information on UPFs and regulations? Is it changing how they are shopping and eating? Which processing options do consumers fear the most? Would they trust government regulation and labeling? And, more importantly, how do views on UPFs impact the food industry as a whole when it comes to trust and loyalty? You’ll leave with a clearer picture of the consumer mindset around UPFs at a critical juncture in discussions and future actions.


Presenter:

Mike Kostyo, Vice President, Menu Matters

Mike Kostyo has been a leading voice in food industry trends and insights for over a decade, known for digging through the messy information landscape to uncover unique insights that help brands think differently. Viewing food through a human-first, anthropological lens—shaped by his master’s degree in gastronomy—Mike brings depth and expertise to industry research and analysis. He excels at collaborative problem-solving with clients, bringing high energy, humor and a personal touch to every project.

His cross-disciplinary background, ranging from magazine journalism to advertising to political communications, allows him to communicate complex trends and ideas with clarity and impact, earning him coverage in the New York Times, a featured profile on Huffington Post (“This Food Trendologist Knows What We’ll Be Eating Before Anyone Else”), on NBC Nightly News, as a recurring guest on Fusion TV’s The AV Club Show, and even as a judge on Food Network’s Eating America. He is also a sought-after speaker who has presented to over a hundred industry events on topics like innovation and AI, as well as his still-talked-about “How to Be Weird” presentation.

Based in Chicago, Kostyo is also a freelance writer who regularly contributes to food industry publications. In addition to his gastronomy degree from Boston University, he has certificates in the culinary arts, baking arts, wine, and artisan cheese production and he proudly serves on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks.

 

How does the Webcast work?

It's easy and convenient! A virtual seminar is one that you can "attend" and participate in right from your offices. There is no travel time, and now provided at NO COST to RFA members!

The RFA Webcast will include live audio along with a slide presentation on the Web. You just need a phone connection for the audio and an Internet connection.

In addition, the webcast will allow you to comment and ask questions at specified times during the event using your phone.

You can invite staff members to listen and participate too! To get the most out of a webcast, it is recommended that you have no more than five people at any one computer connection. If you have multiple locations, please register each location separately.


Credits

The Institute of Food Technologists (IFT) and the Research Chefs Association (RCA) have confirmed that continuing education credits are available for numerous RFA technical functions. Depending on the specific educational criteria of these two organizations, credits will be accepted for attendance at 1) RFA Webinars, 2) the RFA Fall Symposium and 3) the RFA Annual Conference.

Contact the RFA office for more information or for proof of participation.

 

Registration Information:

The cost for this event is as follows:

  • RFA Members: NO CHARGE - Now Included as a Member Benefit!

  • Non-Members: $310 per computer/audio connection

To attend the meeting, you can either:

  • Just send an email to [email protected] to register. There is no cost for members.  Nonmembers: checks must be made payable to the Refrigerated Foods Association. Payment should be received no later than June 15, 2026.

Once you have registered for the meeting, you will receive an email message inviting you to attend the web conference with instructions on how to attend. This message will provide the information that you need to join the meeting.



If you have questions about the RFA Technical Webcasts, please e-mail the RFA office at [email protected].