Thursday, September 8, 2022
8:00 AM - 5:00 PM

REGISTRATION

9/8/2022  |  8:00 AM - 5:00 PM  |  Open to All Attendees!

Registration Open

9:00 AM - 10:00 AM

KEYNOTE

9/8/2022  |  9:00 AM - 10:00 AM  |  Open to All Attendees!

From Functional Foods to Sourdough: the "Why" Behind Today's Food & Lifestyle Trends

SPEAKER
 
Eve Turow-Paul
Author, Executive Director, Food for Climate League
Description

In this engaging and informational session, globally-recognized author Eve Turow-Paul will discuss our shared human needs and how they shape food and lifestyle trends in the plant-based world and beyond. During the hour, Turow-Paul will help you better understand the deeper motivations behind your customers' purchasing behaviors by illuminating the connections between food choice, mental health, sustainability, and the impact of COVID-19. You will be introduced to a framework that will help you decipher not just past and present trends, but also anticipate the trends of tomorrow.

Speaker: Eve Turow-Paul, Author, Executive Director, Food for Climate League

10:00 AM - 5:00 PM

EXHIBIT HALL

9/8/2022  |  10:00 AM - 5:00 PM  |  Open to All Attendees!

Exhibit Hall Open

10:30 AM - 11:00 AM

LEARNING GARDEN

9/8/2022  |  10:30 AM - 11:00 AM  |  Open to All Attendees!

From the Forest to the Table: How Brazilian Biodiversity Can Positively Impact People's Lives and Health

SPEAKER
Marina Reis
, Concepta Ingredients
Description

Concepta Ingredients will make a special appearance in the Learning Garden! With the presence of Marina Reis, Account Executive of the Brazilian company, the chat will address the history of Concepta Ingredients, some of it's successful cases, it's values as a business and, of course, the launch of the season, based on plants, which now incorporates the large portfolio of sustainable solutions: the Plant-Based Butter. In addition to the content previously prepared for her speech, the specialist will be available to the public to answer questions – conceptual and technical –, co-create insights and forward conversations that can be continued after the lecture.

And, of course, we look forward to seeing you at booth 552!

RETAIL

9/8/2022  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Understanding the Consumer Shift from Animal to Plant-Based

MODERATOR
 
Julie Emmett
Senior Director Retail Partnerships, Plant Based Foods Association
SPEAKERS
 
Meghan Barton
Merchandising, Kroger
 
Kate Holmstrom
Director, Business Acceleration Consulting, 84.51
Description

Recent years have shown dramatic increases in sales of plant-based foods, but are customers actually eating less meat as they shift to plant-heavier diets? In this session you will learn:

  • Learn what shoppers expect from plant-based foods.
  • How shoppers are shifting based on household shopper data.
  • What those shoppers say about why.
  • Develop a best in class merchandising strategy to meet consumer needs and grow your plant-based business.

FOODSERVICE

9/8/2022  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

What Are They Serving Over There?

MODERATOR
 
Larry Sashin
Founder & Senior Partner, L. Sashin and Associates
 
Fred Klashman
Publisher, Total Food Service
SPEAKERS
 
James Corwell
Certified Master Chef, Blue Dot Foods
 
Kristen Hartke
Food Journalist
 
Priyanka Naik
Chef, Food Network Champion, Author, TV Personality, Meatless Monday Ambassador
 
Rocco DiSpirito
Chef & TV Personality, Tindle
Description
Success in foodservice requires more than simply serving plant-based options, or even good plant-based options. In order to entice customers to try something new, your plant-based offerings must turn heads as they leave the kitchen. Learn how to make your plant-based offerings make dollars and sense from this roundtable of foodservice and culinary leaders.
11:00 AM - 11:45 AM

SPECIAL EVENTS

9/8/2022  |  11:00 AM - 11:45 AM  |  Open to All Attendees!

'Hungry' Book Signing with Eve-Turow Paul

SPEAKER
Eve Turow-Paul
Author, Executive Director, Food for Climate League
Description

Join PBW's keynote speaker Eve Turow-Paul as she signs copies of her new book, Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning.

 

About Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning:

We wait in lines around the block for scoops of cookie dough. We photograph every meal. We visit selfie performance spaces and leave lucrative jobs to become farmers and craft brewers.

Why? What are we really hungry for?

In 
Hungry, Eve Turow-Paul provides a guided tour through the stranger corners of today's global food and lifestyle culture. How are 21st-century innovations and pressures are redefining people's needs and desires? How does "foodie" culture, along with other lifestyle trends, provide an answer to our rising rates of stress, loneliness, anxiety, and depression?

Weaving together evolutionary psychology and sociology with captivating investigative reporting from around the world, Turow-Paul reveals the modern hungers—physical, spiritual, and emotional—that are driving today's top trends:

   • The connection between the "death" of the cereal industry and access to work email on our smartphones
   • How posting images of our dinners on social media both fulfills and feeds our hunger for human connection in an increasingly isolated world
   • The ways "diet tribes" and boutique fitness gyms substitute for organized religion 
   • How access to round-the-clock news relates to the blowback against GMO foods
   • Wellness retreats, astrology, plant parenthood, and other methods of easing modern anxiety
   • Why "eating local" might be the key to solving not just climate change, but our current global sense of disconnection

From gluten-free and Paleo diets to meal kit subscriptions, and from 
mukbang broadcast jockeys to craft beer, Hungry deepens our understanding of why we do what we do, and helps us find greater purpose and joy in today's technology-altered world.

11:15 AM - 11:45 AM

LEARNING GARDEN

9/8/2022  |  11:15 AM - 11:45 AM  |  Open to All Attendees!

Delivering Tasteful Health with CJ Bio's TasteNrich and FlavorNrich Ingredients

SPEAKER
Christine Shiinoki
Application Manager, CJ Bio
Description

Learn how formulators can achieve vegan, clean label, and nutritional goals using TasteNrich and FlavorNrich. TasteNrich labels as a natural flavor, functioning as an unparalleled taste building block in many food formulations. Enhance salt perception, fresh flavor notes and achieve clean, full flavors with our vegan, non-GMO ingredient. Learn how you can achieve your sodium reduction targets without compromising on flavor impact. FlavorNrich is our natural Cysteine, produced strictly through fermentation and meets strict FDA and USDA standards. FlavorNrich is a reaction compound used to produce meaty type flavors through the Maillard reaction, enabling meat alternative products to taste as delicious as their animal-based forms. Take your food products to the next level with TasteNrich and FlavorNrich!

12:00 PM - 12:30 PM

LEARNING GARDEN

9/8/2022  |  12:00 PM - 12:30 PM  |  Open to All Attendees!

Unlocking Plant-Based 2.0: Learnings from the European Flexitarian

SPEAKERS
Doug Raeder
Senior Manager, Market Insights & Analytics, MycoTechnology, Inc.
Lisa Wetstone
Senior Director, Marketing, Innovation & Growth Strategy, MycoTechnology, Inc.
Description
Despite exceptional growth, U.S. plant-based brands and manufacturers are still searching for the key to unlock the mass market and move consumers from "trial" to "adoption". To help usher in "Plant-based 2.0" and appeal to the U.S. flexitarian, the team at MycoTechnology looked across the pond for answers. With a deeper history (and broader acceptance) of various plant-based solutions, the European consumer sheds light on the factors that brands should focus on to attract new consumers and drive repeat purchase. In this presentation, MycoTechnology debuts insights from a new report that examines European consumer awareness, usage, drivers and barriers for key alternative meat and dairy markets - and how mushroom fermentation can help take plant-based to new heights.
12:45 PM - 1:15 PM

LEARNING GARDEN

9/8/2022  |  12:45 PM - 1:15 PM  |  Open to All Attendees!

"Wicked" Case Study: How Wicked Kitchen Keeps Growing (and Why They Don't Plan to Slow Down)

SPEAKERS
 
Pete Speranza
CEO, Wicked Foods, INC
Suzy Richard
Director, Global Partnerships, SPINS, LLC
Description
Plant-based continues to be the rock star of the grocery world with an expanding customer base and innovative offerings. But that doesn't mean success is guaranteed for any brand -- emerging or established. Wicked Kitchen has established itself as a major player in the plant-based market while expanding their retail footprint and product lineup. Wicked Kitchen's CEO, Pete Speranza, will sit down with Suzy Richard, Plant Based Expert from SPINS to discuss how the plant-based market offers a unique opportunity for success right now and why he considers data an essential part of every decision he makes. Speranza will explain how he and his team built a strategy that has recently allowed them to successfully enter the frozen category, double their retailers globally, and add food service to their offerings.

FOODSERVICE

9/8/2022  |  12:45 PM - 1:45 PM  |  Open to Conference Attendees Only

Restaurant Case Study - Infinite Cafe

SPEAKERS
 
Michelle Adelman
Co-founder & CEO, Infinite Foods
Description
Embracing the plant-based movement goes beyond just vegans or vegetarians. It is so much more than strict diets and kale salads. In this restaurant case study session, learn how Infinite Cafe has used creative menu development, collaboration with leading plant-based product manufacturers, and a deep understanding of their client base to deliciously cater to eaters across all spectrums in Cape Town, South Africa.

PLANT-BASED INDUSTRY

9/8/2022  |  12:45 PM - 1:45 PM  |  Open to Conference Attendees Only

Celebrating, Elevating, and Amplifying Diversity in Plant-Based Foods

MODERATOR
 
Sabina Vyas
Senior Director, Impact Strategies, Plant Based Foods Association
SPEAKERS
 
GW Chew
Chef and Owner, Something Better Foods LLC
 
Palak Patel
Chef & Owner, Dash & Chutney
 
Deborah Torres
Founder & CEO, Atlas Monroe
 
Le'Spencer Walker
Director of Merchandising Vendor Development, Target
Description

Calling all BIMPOC (Black, Indigenous, Multi-Racial, People of Color) leaders in plant-based foods! Join us for an exclusive discussion on key steps you can take to grow your plant-based brand. Learn relevant strategies from leaders who are creating opportunities for businesses in the space, whether you are creating a delicious CPG product, or meals. You’ll hear about how to be retail ready, how to best navigate financial landscapes to help build capital, and how you can pave your own path.

By the end of this session, attendees will be able to:

  • Identify key components of your brand that help you stand out in retail
  • Learn about key financial tools to consider as you are growing your business
  • List factors to consider if you are going out on your own to launch a business
  • Reflect on examples of how your fellow BIMPOC leaders have raised awareness of plant-based foods in their communities
1:15 PM - 1:45 PM

CULINARY THEATER

9/8/2022  |  1:15 PM - 1:45 PM  |  Open to All Attendees!

Incorporating Plant Based Products into your Biscotti Recipe

CHEF
 
Tina Zaccardi
, Winner of The Great American Baking Show - Season 4
Description
This session will show you how Tina took her biscotti recipe and replaced the eggs and butter with plant based products. She will also talk about the changes she needed to make to have a successful recipe.
1:30 PM - 2:00 PM

LEARNING GARDEN

9/8/2022  |  1:30 PM - 2:00 PM  |  Open to All Attendees!

Wanted: Manufactured Vegan Food for the School Food Service Sector

SPEAKER
 
Amie Hamlin
Executive Director, Coalition for Healthy School Food
Description
One of the biggest challenges to K-12 schools adding vegan food to their menus is the lack of healthy manufactured options that meet the USDA requirements for school meals in the "Meat/Meat Alternate" category. Learn about the market, the need, the price points, and the nutrition requirements required to enter this market.
2:00 PM - 3:00 PM

RETAIL

9/8/2022  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

Connecting the DOTS - an Industry Ripe for Growth

MODERATOR
 
Benjamin Davis
VP of Content, Plant Based World Expo
SPEAKER
 
Rodd Willis
Director of Natural and Specialty, Dot Foods
Description
"I do believe the outlook for plant-based long term is excellent and to add to that point, when we look at our growth rate across different categories at DOT Foods and different pieces of our business, it is still one of the highest performing categories in our business as of now." - Rodd Willis, Dot Foods
 
According to Rodd Willis, Director of Natural and Specialty at Dot Foods, we are still experiencing the very early stages of growth for plant-based foods. This one-on-one fireside chat will break down the long term growth potential of the plant-based foods market and offer an inside look at what the nation's largest re-distributor is seeing across different plant-based product categories. Learn which categories are oversaturated and which ones are ripe for innovation and better understand the role that redistribution plays in effectively getting products onto shelves. Bring your questions for an extended Q&A to end the session. 

FOODSERVICE

9/8/2022  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

Thriving in Foodservice

MODERATOR
 
Sabina Vyas
Senior Director, Impact Strategies, Plant Based Foods Association
SPEAKERS
 
Marika Azoff
Corporate Engagement Specialist, The Good Food Institute
 
Jennifer DiFrancesco
Director, Culinary Innovation, Sodexo Campus
 
Marie Molde
Trends Analyst, Registered Dietitian, Datassential
Description

What do foodservice and distribution operators need to lean into expanding plant-based options? Hear from foodservice and distribution experts, and plant-based companies on strategies they have adopted that supported their success in foodservice.

By attending this session, you will be able to:

  • Identify key opportunities and pain points from foodservice operators on expanding plant-based foods
  • Learn common pitfalls and how you can overcome for plant-based food companies and operators
  • Identify at least three strategies to consider in expanding your foodservice portfolio
2:15 PM - 2:45 PM

LEARNING GARDEN

9/8/2022  |  2:15 PM - 2:45 PM  |  Open to All Attendees!

Disrupting the Plant-Based Category by Prioritizing Sustainability

SPEAKERS
Amber Brandimarte
VP Marketing & Innovation, jack & annie's
Description
jack & annie's is committed to providing foods that help consumers cut down on meat consumption, shrink their carbon footprint and reduce the negative environmental impacts of animal agriculture. Amber Brandimarte, VP Marketing & Innovation, of the jackfruit-based brand, will discuss the sustainable meat alternatives made from jackfruit and how jackfruit is really a "whole plant" alternative. In addition, she will share how the brand aims to show flexitarians and meat eaters the power of whole-plant foods like jackfruit and open their minds to delicious products that contribute to a more sustainable food system without sacrificing on taste & texture.

CULINARY THEATER

9/8/2022  |  2:15 PM - 2:45 PM  |  Open to All Attendees!

Rewriting Food Memories: Nowadays x Aunts et Uncles reimagine chicken with the 'So Simple Chicken Sandwhich'

SPEAKERS
 
Michael and Nicole Nicholas
, Aunts et Uncles
Description
Taste can reignite so many memories; memories we grow up with, memories that represent a specific person in our family, our heritage, or that can even transport us to a place in time. For many, the taste of 'chicken' can bring up that feeling of nostalgia. That's why Nicole and Michael from Aunts et Uncles, an award-winning vegan cafe in Brooklyn, knew they wanted to create a chicken sandwich for their restaurant menu, to tie in those flavor memories. That's when Nowadays met Aunts et Uncles. Nowadays plant-based chicken has reinvented the same crisp and juicy chicken flavor that is loved without the junk. Made with just a handful of simple, animal-free ingredients that are better for you, your family and the planet, they make it easy to create crave-worthy dishes. On the Culinary Theater, Nicole and Michael will share how they pair Nowadays crispy, plant-based chicken with hot maple syrup, and Caribbean flavors in their 'So Simple Chicken Sandwhich' at their Brooklyn Restaurant. This is a dish that brings together many of their own memories and will hopefully inspire a few new ones for you.
3:15 PM - 3:45 PM

CULINARY THEATER

9/8/2022  |  3:15 PM - 3:45 PM  |  Open to All Attendees!

Exceptional Plant-Based Desserts for Everyone. It's 2022 and a fruit plate for dessert won't do.

SPEAKERS
 
Fran Costigan
Director of Vegan Pastry, Rouxbe Cooking School
Description

This session is about offering unapologetically delicious, appealing, innovative plant-based desserts suitable for everyone, whether dietary considerations are an issue or not. Nothing's missing from these desserts, except eggs, dairy, conventional white sugar.

Chef Fran Costigan, Director of Vegan Pastry at the Rouxbe Online Culinary School will be demonstrating the ease of making the only Chocolate Cake you'll ever need-- or want and lots of variations. Fran will discuss accommodations for allergies and sensitivities within the plant-based world.

RETAIL

9/8/2022  |  3:15 PM - 4:15 PM  |  Open to Conference Attendees Only

The Importance of Collaborating with Brands in Retail

MODERATOR
 
Nil Zacharias
Host, Eat for the Planet Podcast
SPEAKER
 
Ryan Rogers
Founder, Retail Optics
Description
Now more than ever, success for retailers is found in customizable strategies and creative partnerships with the product manufacturers offered on their shelves. In his many years with Target, and now independently with Retail Optics, Ryan Rogers is a food buyer with a passion for outside-the-box thinking and collaboration. In this fireside chat, we invite retailers to learn how to best understand your product-partners' strengths and goals. Use these resources to most effectively find shelf space for plant-based products and entice your customers to give them a try.

PLANT-BASED INDUSTRY

9/8/2022  |  3:15 PM - 4:15 PM  |  Open to Conference Attendees Only

Securing a Resilient Plant-Based Future: Building Domestic Supply Networks

MODERATOR
 
Renee Smith Nickelson
Policy Associate, Plant Based Foods Institute
SPEAKERS
 
Bill Green
Executive Director, The Common Market Southeast
 
Alex Heilman
Director of Supply & Trading, Mad Agriculture
Jessica Hulse Dillon
Director, Network Engagement, Soil Carbon Initiative, Green America
 
Landon Plagge
Owner, Plagge Farms Inc.; Green Acres Seed Co.
 
Isabelle Steichen
Co-Founder, Lupii and DSI Company participant
Description
During this interactive session, we'll hear from leaders across the plant-based foods industry - from farm to store shelves - about current supply network challenges and opportunities to source U.S.-grown ingredients. The panelists will share insight on resilient supply networks, role of sustainable farming and business practices, and offer their experience while participating in PBFI's Domestic Sourcing Initiative (DSI). The DSI connects plant based-food companies with domestic supply network partners, such as farmers, processors, ingredient suppliers and manufacturers, creating collaborative opportunities for American farmers and rural communities.
3:30 PM - 4:30 PM

SPECIAL EVENTS

9/8/2022  |  3:30 PM - 4:30 PM  |  Open to All Attendees!

World Plant-Based Awards Presentation

Description

Now in their third year, The World Plant-Based Awards are a celebration of innovation and excellence across the plant-based food and drink industry.

These awards celebrate plant-based excellence and innovation from around the world, across 15 different categories.

Join us in the Learning Garden Theater in the Expo Hall to find out who this year's lucky winners and finalists are!

4:00 PM - 5:00 PM

SPECIAL EVENTS

9/8/2022  |  4:00 PM - 5:00 PM  |  Open to All Attendees!

Networking Reception in the Expo Hall

Description

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 Exhibit Hall.

Sponsored By:

       

5:00 PM - 6:30 PM

SPECIAL EVENTS

9/8/2022  |  5:00 PM - 6:30 PM  |  Separate Registration Required

PBFA Member Appreciation Happy Hour

Description

After the showfloor ends we will continue to network at PBFA's Member Appreciation happy hour. Come unwind over drinks and light appetizers and continue to make connections in this thriving community.

Friday, September 9, 2022
8:00 AM - 4:00 PM

REGISTRATION

9/9/2022  |  8:00 AM - 4:00 PM  |  Open to All Attendees!

Registration Open

9:00 AM - 10:00 AM

KEYNOTE

9/9/2022  |  9:00 AM - 10:00 AM  |  Open to All Attendees!

Driven by Curiosity: Chef Spike Journeys Into Plant-Based

SPEAKER
 
Spike Mendelsohn
Chef, Restauranteur, Television Personality, PLNT Burger
Description
Chef Spike Mendelsohn had always felt called to be a force for positive change through his culinary work, but when he tasted his first Beyond Burger 6+ years ago, his purpose became activated on a whole new level. Quickly realizing that plant-based cooking both ignited his creative spirit while offering a concrete opportunity to have a lasting impact on the planet and human culture, he took on the mission and dove in from multiple angles. Chef Spike launched PLNT Burger, his restaurant chain that strives to capture All-American flavor with an all-plants approach, and Eat the Change, his retail CPG company that encourages experimentation in the kitchen with lower-footprint crops and ingredients. In this keynote presentation, Chef Spike will share his story of re-invigorating his career, offer solutions to the challenges he faces in both the foodservice and retail worlds and sit down for a Q+A session to dialogue with attendees on the future of our shifting food system.
10:00 AM - 4:00 PM

EXHIBIT HALL

9/9/2022  |  10:00 AM - 4:00 PM  |  Open to All Attendees!

Exhibit Hall Open

10:30 AM - 11:00 AM

LEARNING GARDEN

9/9/2022  |  10:30 AM - 11:00 AM  |  Open to All Attendees!

Latest Ingredient Trends in Plant Based Foods

SPEAKERS
Caroline Davidson
Director, Channel Partnerships, SPINS
Description
Many new ingredients have popped up as formulators try to perfect the texture, taste, and nutrition of plant based alternative. Join SPINS Director of Channel Partnerships Caroline Davidson and a panel of experts as they talk through the state of the market, what challenges they are being faced with today, and what ingredients we should be on the lookout for in the coming months and years.

RETAIL

9/9/2022  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Plant-Based Food Pricing and the Impact of Inflation

MODERATOR
 
Devrim Ikizler
Director of Research, Intelligent Analytics and Modeling
SPEAKERS
 
Marcel Goldenberg
Head of Proprietary Pricing, Mintec
 
Jodie Kenny
Product Lead, Textured Plant Proteins, Kerry Group
 
Andrea Zweig Wagner
Director of Brand Management, Peapod Digital Labs/Ahold Delhaize
Description
Effective pricing is key to profitability. In this session, tap into the wealth of research conducted by Mintec for pricing plant-based products across a variety of applications. Learn how this economic cycle differs from those in the past and how to navigate it, from modeling and real world examples.

FOODSERVICE

9/9/2022  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Addressing Operational Challenges of Plant Based Menus

MODERATOR
 
Scott Swiger
Director of Business Development, JBH Consulting
SPEAKERS
 
Buddy Gillespie
Director of Culinary, JBH Consulting
 
Alexis Kukuka
Director of Operations, JBH Consulting
Description

The foodservice industry is facing unprecedented challenges while adapting to ever changing consumer preferences.

By attending this session, you will be able to:

  • Review the key challenges foodservice operators are facing today
  • Understand the pros and cons of plant-based items in relation to operational challenges such as staffing, waste, and supply chain
  • Learn strategies to address operational challenges related to incorporating plant-based menu items
11:00 AM - 11:45 AM

SPECIAL EVENTS

9/9/2022  |  11:00 AM - 11:45 AM  |  Open to All Attendees!

Heru the Happy Dragon Book Signing with Doc G

Description

Join Fred Beasley II, aka Doc G, as he signs copies of his children's book Heru the Happy Dragon.

 

About Heru the Happy Dragon:

A DECORATED ROYAL DRAGON GUARD OF THE HIGHEST RANK DECIDES TO TRADE HIS SWORD AND SHIELD FOR AN APRON AND SPATULA. HOWEVER, BEFORE HE CAN LIVE HIS DREAM; HE MUST FIRST FACE HIS MOST POWERFUL OPPONENT, HIMSELF!

11:15 AM - 12:00 PM

LEARNING GARDEN

9/9/2022  |  11:15 AM - 12:00 PM  |  Open to All Attendees!

Power of Plant-Based Food and Beverages

PANELISTS
Steve Markenson
Director, Research & Insights, FMI
Sherry Frey
Vice President, Total Wellness, NielsenIQ
Description

FMI - The Food Industry Association recognizes the growing interest among consumers in plant-based foods and beverages and set out to explore everything under the "plant-based" umbrella. The inaugural Power of Plant-Based Foods and Beverages, report aims to shed light on the rapid evolution of all things plant-based, literally from soup to nuts. Join us to discuss some of the report findings and insights as we look at the plant-based topic broadly, addressing not just products considered alternatives to traditional animal-derived items, but also naturally plant-based foods such as fruits, vegetables, beans and whole grains.

The objectives of this presentation are to :

- Understand consumer perceptions, attitudes and motivations around plant-based foods and beverages.

- Gain insights from the discussion about all the particular plant-based food and beverage categories explored in the report.

- Inform your business strategy for plant-based foods and beverages in-store, online and direct to consumers

12:30 PM - 1:00 PM

LEARNING GARDEN

9/9/2022  |  12:30 PM - 1:00 PM  |  Open to All Attendees!

Delivering Customer Preferred Solutions for Gluten-free & Better-For-You Batters and Breadings

SPEAKERS
Ying Bian
Business Scientist, Ingredion, Inc
Ron Pagoa
Sr Marketing Manager, Savory Batters & Breadings, Ingredion, Inc
Description

The batters and breadings category have experienced growth in recent years due to the QSR (Quick Service Restaurant) foodservice segment and the popularity of these products in the retail frozen space. As consumers continue to purchase traditional products made with wheat flour by manufacturers, both are also looking for new alternatives in coating ingredients that can be gluten-free and enhance nutrition, as well as meet supply and sustainability needs, while maintaining the current taste, texture and appeal of battered and breaded foods.

This presentation will give an overview of pulse-based ingredients such as pea, lentil, faba bean and chickpea flours and proteins and their use in battered and breaded foods.

12:45 PM - 1:45 PM

FOODSERVICE

9/9/2022  |  12:45 PM - 1:45 PM  |  Open to Conference Attendees Only

Feeding Growing Minds - A Foodservice Journey in Schools

MODERATOR
 
Karyn Knox
Chief Development and Partnerships Officer, Educated Choices Program
SPEAKERS
 
Jonathan Deutsch
Professor, Dept of Food and Hospitality Management and Director, Drexel Food Core Lab, Drexel University
 
Amie Hamlin
Executive Director, Coalition for Healthy School Food
 
Stephen O'Brien
Director of Strategic Partnerships and Policy, NYC Department of Education
Description
Food in American schools tends to reflect American food culture. At the same time, schools are responsible for shaping healthy, growing minds and food culture is not always in alignment with the healthiest lifestyle. From New York City schools to universities across the country, school food departments are looking to plant-based options as a way to feed kids wholesome foods that they actually want to eat. In this panel session, discover how leaders across the school food landscape are learning to better serve their unique clientele in a way that makes their customers both happy and healthy. Apply these strategies to grow your plant-based offerings in your foodservice operation or restaurant.

PLANT-BASED INDUSTRY

9/9/2022  |  12:45 PM - 1:45 PM  |  Open to Conference Attendees Only

Sustainability 360 - How to Measure Impact from Farm to Fork

MODERATOR
 
Noah Hymes
Founder & Senior Partner, Vegpreneur
SPEAKERS
 
Rachel Calomeni
SVP of Growth & Innovation, HowGood
 
Albert Tseng
Co-founder, Dao Foods International
Description
How sustainable is your product? This session breaks down the nuances between different plant-based products and their footprints. Learn how to measure the level of impact your company has and make strides towards communicating a true sustainability message to your customers.
2:00 PM - 2:45 PM

LEARNING GARDEN

9/9/2022  |  2:00 PM - 2:45 PM  |  Open to All Attendees!

The Politics of Plant-Based

MODERATOR
Nicole Negowetti
VP of Policy and Food Systems, Plant Based Foods Association
SPEAKERS
Bev Paul
Federal Lobbyist, Plant Based Foods Association
Description
During this session, we'll have a candid conversation about the policies affecting the plant-based foods industry, including state and federal labeling, agricultural policy and the upcoming farm bill, nutrition policy and government procurement.

RETAIL

9/9/2022  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

Finding a Healthy Balance in Retail

MODERATOR
 
Bridget Goldschmidt
Managing Editor, Progressive Grocer
SPEAKERS
 
Molly Hembree
Dietitian, Kroger
 
Julie Mann
Chief Innovation Officer, Puris
 
Scott Stoll MD
Co-Founder, The Plantrician Project
Description

Customers in 2022 want more plant-based options to choose from in their grocery stores. At the same time, there is also major demand for less processed foods - a category that many plant-based offerings, to some degree, fall into. In this session: 

  • Learn how retailers can navigate a confusing landscape where not all plant-based products are created equal.
  • Learn how to find a healthy balance on your shelves and see how leading retailers are providing in-store nutrition support to guide their customers choices.

PLANT-BASED INDUSTRY

9/9/2022  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

Plant-Based Investing in a New Era

SPEAKER
 
Elysabeth Alfano
CEO, VegTech Invest
Description
Money is being poured into the plant-based space at incredible rates, and for the first time ever there are real opportunities to get involved at any level. In this action-packed session with The Plant-Based Business Hour's Elysabeth Alfano, learn how to dive into the plant-based market from personal investments to venture capital and public trading on the New York Stock Exchange! Elysabeth will share current investment trends and where the public and private markets are headed. Join us!
2:15 PM - 2:45 PM

CULINARY THEATER

9/9/2022  |  2:15 PM - 2:45 PM  |  Open to All Attendees!

Mediterranean Cuisine: A World of Plant Based Flavors

CHEF
 
Amy Riolo
Award-Winning, Best-Selling Author, Chef, Television Personality, .
Description
Plant based foods have always been the foundation of daily culinary traditions throughout the Mediterranean region. Join Award-Winning Chef/Author Amy Riolo for a virtual vegan culinary tour. The Ambassador of the Mediterranean Diet in the United States will share wellness and longevity tips from her recently released Mediterranean Lifestyle for Dummies book while preparing two recipes from her best-selling Mediterranean Diabetes Cookbook. Learn how to elevate the flavor of legumes with her Moroccan Lentils with Stewed Tomato recipe and enjoy a sweet and fiery Italian pepper recipe featuring Chef Amy's private label products. After attending this fun and informative demo you'll be able to recreate the aromas and tastes of Southern Europe and North Africa in your own kitchen with ease. Best of all, you'll learn easy strategies to make vegan cooking a cinch.