The only event bringing the plant-based movement to a mainstream audience.
June 7–8, 2019 Jacob K. Javits Convention Center New York City
The plant-based foods industry is growing by double digits, while the rest of food sales remain flat. About one-third of Americans now identify as “flexitarians”, aiming to reduce their meat and dairy consumption, causing the industry to reach into the mainstream. With nearly 50 percent of consumers buying milk alternatives and meat alternative sales predicted to top $5 billion by 2020, this burgeoning market presents exciting new opportunities. Meanwhile, some conventional food players are feeling threatened and are flexing their political power, while current government policies continue to favor the status quo, unable to keep up with innovation and shifting consumer preferences. This expert panel of industry leaders will explain how retailers, brands, and food service operators can tap into this growing market, with lessons of best practices that will shape the growth of plant-based foods. You will also learn about the challenges this young industry faces in both the policy arena and the marketplace, and how companies are organizing to ensure a smooth path to market and continued success and how you can support these efforts.
Be sure to come and learn about how culture and branding work together to build your business.
Speaker: Tara O'Reilly RGD, Brand Strategist & Creative Director, O'Reilly Design Co.
40% of Americans are actively seeking to cut down on meat consumption. The number of consumers identifying as flexitarians is rapidly increasing, and food service establishments risk losing out on business if they cannot provide options for this audience. Even with that understanding there comes a whole slew of unique challenges. This diverse panel will discuss the best ways to add plant-based options to the menu with your client-base in mind.
According to Nielsen Retail Data Commissioned by the Plant Based Foods Association in 2018, Plant-based foods are outpacing dollar sales of all retail foods by 10X. Sales are up 20% (topping $3.3 billion) since the previous year and are showing no signs of slowing down. This panel will dive deep into the latest retail trends and data, including which specific categories are driving this explosive growth and what the implications are for food manufacturers and retailers.
Dr. Stoll’s presentation will be a scientific overview of the most up to date research regarding the biochemical, physiologic, and disease specific effects of a whole food plant-based diet. This presentation will build on the foundations of research from observational studies, interventional trials, longevity research, the study of complex biologic systems, and basic nutritional science to help guide sound scientific recommendations for nutritional interventions in healthcare.
The dairy alternative space has exploded in the past few years with plant-based milks now representing 15% of the total milk market. According to recent data, about 44% of milk-consuming Americans purchased both dairy and plant-based milk in the last year and Nielsen data from 2018 shows plant-based milk sales grew by 9% (up from 3% the previous year), while cow’s milk sales were down 6%. Almond milk still leads the category, but growing consumer awareness, coupled with improvements in processing, formulation and packaging are sparking interest in a wide variety of new offerings, including milk made from yellow peas, oats, macadamia nuts, and even bananas. This panel will focus on what's next in the plant-based milk space, and how established and new brands can take advantage of this growing segment, innovating with alternative non-dairy bases, unique flavors, applications, enhanced nutrition profiles, and beyond.
Whether it's a 100% vegan burger joint, an upscale restaurant adding plant-based menu options, or a classic fast food chain that's decided to add a vegan product to their menu, plant-based foods are becoming more prominent in the world of restaurants and food service. Around 40% of Americans order plant-based options in restaurants and eateries that introduce vegan or plant-based items on their menus often see a great increase in sales. This panel will focus on brands and companies that are captivating this new trend and working to provide a more diverse set of options for a wide audience.
Cardiovascular disease is the number one killer around the world but can be largely prevented and in many cases of stable angina reversed with a plant-based diet. Dr. Kahn’s presentation will be a comprehensive review of the cardiovascular literature creating a science and research based algorithmic approach to treating CVD according to the current standards of care while utilizing plant-based nutrition and lifestyle interventions.
Dish: Pan Seared, Peppercorn Crusted Tofu with Ragu of Spring Vegetables
At Rich's presentation you will learn that plant-based entrees can be so much more than just a pile of vegetables. Rich will demonstrate the versatility and functionality of tofu as a center of the plate protein.
Understanding plant-based cooking requires a fundamental overhaul of everything you've ever known as a chef or restaurant professional. Brad Barnes of The Culinary Institute of America specialized in helping culinary and food service professionals grasp this concept in a way that allows their careers and businesses to thrive like never before.
While all food companies have to comply with basic food safety and labeling rules, plant-based food companies face additional legal threats and challenges thanks to outdated definitions of meat and dairy terms. In addition, new food labeling rules are coming into effect at the federal level, while states across the country are passing laws that could impact your labels, while providing class action attorneys new opportunities to sue companies not in compliance. Don’t wait until you need an attorney when it’s too late, come learn how to minimize the risk of legal headaches and how to fight back.
Sugar, fat, and salt stimulate the dopamine reward system and activate the amygdala putting many people at risk for food addiction. Dr. Fuhrman will review the physiology of food addiction, identify the key triggers including common environmental and emotional components, and share his successful strategies for helping people permanently break free from food dependence and enjoy a healthy relationship with healthy foods.
#1 Chef-Driven Plant-Based Prepared Foods Developed for a Grocery Chain (Tesco)
Tesco recently brought on plant-based chef Derek Sarno to help develop a line of plant-based prepared foods to be sold in stores across the UK. This discussion will focus on the process of developing items for the line and will track the success and growth of Wicked Kitchen as an example of how other major retailers can capitalize on plant-based trends to diversify their clientele and expand offerings.
#2 Plant-Based Menu Items at a Fast Casual Burger Joint (Bareburger)
The fast-casual burger joint is a staple of American culture. New York based chain, Bareburger, is leading the way in maintaining the atmosphere and flavor that is typical of a burger restaurant while also integrating a diverse range of plant-based options. This case study will dive into the success that Bareburger has had generating over 25% of it's business from the plant-based side of the menu.
Less than 10 years ago, plant-based protein meant blocks of tofu and a plant-based burger largely meant an assortment of vegetables mashed up and formed into a patty. The dairy-free milk aisle featured soy milk and perhaps a few other unappetizing options. Cheese, egg and other protein alternatives? Fogetaboutit! Yet, here we are today, with plant-based burgers becoming nearly indistinguishable from "the real thing", dairy-free milks capturing 13% of market share of liquid milk sales and an assortment of cheese, egg and other protein alternatives being launched at a dizzying pace. As we witness this take place, we can't ignore the role that some people and organizations have been playing quietly for years. Some of them went from passionate activists to becoming leading voices at the forefront of the movement, using markets and food technology to transform our food system.
Bruce Friedrich of the Good Food Institute and Chris Kerr of New Crop Capital are two such people.
This discussion will provide a behind the scenes insight into how and when this strategic shift began. Chris and Bruce will share perspectives on how the industry itself has evolved in the past 10 years and where they predict things are heading from an investment, technology and cultural standpoint.
Research has shown that a plant-based diet can quickly improve type 2 diabetes necessitating rapid medication alterations. A growing body of research is describing the biochemical benefits of a plant-based diet in suspending and reversing insulin resistance. The management of medications during a dietary transition can be challenging unless the healthcare provider is prepared and trained to understand the physiologic changes that transpire over days to weeks. Dr. McMacken will review the current literature, describe the details of a dietary intervention for type 2 diabetes and help attendees to understand the safe management of medications.
Dish: Ganache Glazed Chocolate Cake with Vanilla Bean Pastry Cream and Spring Berries
At Fran's presentation you will learn that vegan desserts are for everyone. Fran will demonstrate how using only plant-based ingredients does not mean sacrificing the decadence we all love.
Unwind from a busy day and stroll through the aisles to take in the latest in plant-based products and solutions. Enjoy a drink and network with colleagues and exhibitors during this casual event in the Expo Hall.
Plant-based is swiftly becoming mainstream, with plenty of competition in the marketplace. While consumers are more educated, they’re still confused by all the options. How do you know if you’re really connecting with them to explain your products and services? Enrich Creative, design experts in the plant-based movement, will show you how to direct your message in a consumer-first way.
Gretchen Schisla, President, Enrich Creative
Bruce Sachs, Creative Director, Enrich Creative
Seth Goldman co-founded Honest Tea in 1998 with the goal of developing a less sweet ice tea back when organic, low sugar, fair trade and sustainability weren’t buzzwords in the food industry. But Seth believed in his mission and grew Honest Tea into a successful business, which was eventually acquired by Coca-Cola. Today, low-sugar beverages are in high demand amongst consumers, and restaurants like McDonalds and Wendy’s offer organic drinks. In 2015, Seth expanded his focus to change the future of protein by joining Beyond Meat as Executive Chair. Since the debut of the company’s flagship product, the Beyond Burger, in May 2016, it has been sold in tens of thousands of grocery stores, including Safeway, Target, Kroger, Albertsons, and Whole Foods. Beyond Meat has also been added to menus in thousands of restaurants (including national food chains like TGI Fridays and Carl’s Jr.), as well as a number of hotels, college dining halls, and even sports stadiums.
This keynote interview will cover the lessons learned by Seth Goldman along his journey with Honest Tea and Beyond Meat, insights on what’s next for Beyond Meat as they seek to redefine the meaning of meat, thoughts on the growing plant-based food industry and what innovative new food trends he expects to emerge in the decades ahead.
Retailers and brands share success stories and strategies to get more plant-based options in stores and efforts to engage consumers who are interested in trying new options. From strategic placement, to branding and education campaigns, brands and retailers will share insights on how to they have been able increase visibility of their products and accessibility for consumers, which consequently translated into sales growth.
Protein has become a central focus in the weight loss and dietary lexicon of the general public. But, is more protein really beneficial or even healthful? Dr. Davis will review all of the current literature on ketogenic and high protein diets comparing and contrasting the outcome measures with the whole food plant-based diet literature.
One of the biggest questions facing the plant-based movement is how urban communities can find education and access to healthier, more wholesome food options. Hip Hop Is Green - the official non-profit partner of PBW - is leading the way by authentically merging healthy living together with hip hop culture. In 2016, HHIG created the official “10th Element of Hip Hop”, which is health and wellness, making plant-based eating, sustainability and animal welfare staples of hip-hop culture. This panel will discuss the true challenges facing urban communities and food deserts with regards to accessing and affording plant-based foods and highlight the creative solutions that Hip Hop Is Green and its allies are organizing across the country.
There are many ways to grow and scale a brand as interest in plant-based foods increases. This panel will explore the options that work best for different companies at different stages to help brands achieve optimal growth and scalability.
Dr. Stancic will describe her experience as a patient living with multiple sclerosis over more than 20 years that has irrevocably changed her approach as a practicing physician to one that is focused on the Lifestyle medicine; empowering and educating patients on the importance of behavior modification to prevent, better manage, and reverse chronic disease. She will present the obstacles to a shift in the culture of clinical medicine from disease management to health promotion and prevention. Finally, offering a solution with the ushering in of a new medical education model for physicians in training.
It is no secret that our kids should be eating more wholesome foods and less processed meats and animal products, but why then is this not reflected on the menus of our school cafeterias? Individuals around the country are working to bring awareness of healthier eating and more plant-based menus into school communities. Some take a more top-down approach, affecting policy and fighting for change on an administrative level, while others have established a more grass-roots effort, educating food service directors, parents, teachers and students and empowering them to add plant-based options which are more conducive to health, growth and learning. This diverse panel will showcase a variety of approaches with the intention of fostering deeper education and collaboration between all those who are working on this important issue.
A "deep dive" for home cooks into using Good Catch Plant-based Seafood.
Presenter: Pete Cervoni, Chef, Good Catch Foods
Speaker: Danny O'Malley, The Presiplant and Founder, Before the Butcher
From selling at farmer's markets, cooking up product ideas in their apartment kitchens, experimenting with new ingredients, to launching with e-commerce first, these new leaders in the plant-based food world are proving you don't always need to "follow the rules" to succeed. This panel will focus on the underdogs who were able to turn their passion projects into full-blown profitable businesses and have now broken into retail, while maintaining their company mission and brand integrity. Panelists will discuss the evolving retail space and share tips and strategies for entrepreneurs looking to elevate their brands to the next level, while staying firmly grounded in authenticity.
Drawing upon the largest observational trial to date on cancer and diet, Dr. Campbell will describe the findings from his personal research, review the current literature, and unpack the molecular biology of nutrition. Research fields such as epigenetics, angiogenesis, and the microbiome will be included in the discussion and relevant studies cited linking diet to cancer prevention or progression.
The topic of whether we should eat animals is a widely debated issue. However, what we can all agree on is that we should create a more just, humane food system than what we have now. This panel will shine a light on the problems we’re currently facing to reach that goal and the solutions at hand to solve them. Join us in creating a dialogue on how we can work together and create a food system that we can all be proud to participate in.
Within the alternative protein space, seafood is the most underserved category. This panel will discuss innovation in the plant-based food space to create superior seafood products that can be used in a variety of applications from sushi to sandwiches as well as get into the promising new world of cellular-aquaculture.
A fast paced, research dense presentation that reviews the most current data supporting plant-based nutrition in the prevention, suspension, and reversal of disease. Built upon the most comprehensive literature review to date, the lecture will provide scientific support for dietary recommendations with direct quotes from the research and researchers.
Countless scientific studies have demonstrated that a whole-food, plant-based diet can prevent, halt, and in some cases reverse some of the most common and deadly chronic conditions of our time, including heart disease, type 2 diabetes, and obesity. The idea of switching to a more wholesome diet can be intimidating for some, particularly those who have grown accustomed to the standard American diet, a.k.a. the SAD diet. This expert panel, composed of top physicians in the field and people who have transformed their heath by changing the way they eat, will discuss the tangible benefits of a whole-food, plant-based diet and offer tips and strategies to make it easy and enjoyable.
As the global demand of plant based foods increase, there is a need to consider how technology can play a role to impact nutrition through the development of plant-based foods. What are the ways new plant based alternatives are targeting to achieve healthy products? This session will discuss the intersection of food science and nutrition guidelines. Join us in creating a dialogue on how we can build a sustainable food system while addressing nutrition concerns.
The top researchers and thought leaders in the Food as Medicine movement will participate in a guided conversation to answer questions from the audience and discuss challenging topics in nutrition. Utilizing current research articles, the panel will bring clear, honest answers and share practical information to help guide safe and effective nutritional interventions.
For generations we have been fed the myth that animal product consumption is an essential part of a high-performance athletic diet. Today, world-class athletes across all spectrums are shedding light on this misconception and speaking out about the benefits of a plant-based diet for strength, endurance, recovery and longevity. This panel will survey athletes who are at the top of their field and share success stories of how they switched to plant-based and are never going back!
Derrick Morgan, Linebacker for the Tennessee Titans and Chef Charity Morgan are leading the way in demonstrating to mainstream culture that you don't need to eat meat in order to be a play maker. Derrick made the transition to a plant-based diet to improve his performance on the field only to receive backlash and ridicule from his teammates. But after seeing the delicious meals his wife Charity was whipping up, combined with his ability to play better and recover faster, the ridicule quickly turned to curiosity. This keynote presentation will dive into the myths that have run their course in our society regarding the perceived need for animal products in order to be strong and athletic. Derrick and Charity will share their story of breaking down barriers by bringing plant-based eating into the NFL locker room and discuss their vision for the future of sports, food and nutrition.