KEYNOTE
Thursday, December 9, 2021 | 9:00 AM - 10:00 AM
Opening Keynote - Growth of the Plant-Based Industry
Much has evolved in the plant-based marketplace since we last gathered for Plant Based World Expo in June of 2019. This panel of industry leading experts and decision makers will highlight the progress and growth of the plant-based category and preview what the future has in store.
Attendees will learn how major retailers, foodservice operators and product manufacturers are evolving their business and the industry as a whole.
KEYNOTE
Friday, December 10, 2021 | 9:00 AM - 10:00 AM
Welcome to the Plant-Based Family
When Tyler Lorenzen ended his NFL career, his true mission was just beginning. Tyler became CEO of Puris Proteins, continuing a family legacy of bringing healthy, organic foods to market all the way from the seed to the tip of the fork. Puris is the only company that has been growing plant-based food for generations, now 100% vertically-aligned and doing business in all areas of the supply chain. Feeding happy customers all starts with healthy soil and proper farming - attend this session and learn how it's all connected!
Hottest Trends of 2021
Open to Conference Attendees Only
Do it Yourself! A Private Label Conversation
Open to Conference Attendees Only
E-Commerce - The Future and How We Get There
Open to Conference Attendees Only
Merchandising: A Total Store Strategy
Open to Conference Attendees Only
Menu Makeover Live!
Open to Conference Attendees Only
The Meaning of Clean Label - Communicating with the Empowered Consumer
Open to Conference Attendees Only
Professor, Dept of Food and Hospitality Management and Director, Drexel Food Core Lab, Drexel University
- Why all "Clean Labels" are not made equal
- Why a true clean label makes a difference to consumers
- How to ensure a clean label tastes delicious
Case Study: Transforming New York City with Plantega
Open to Conference Attendees Only
What Motivates the Flexitarian Consumer?
Open to Conference Attendees Only
Fast Evolving Meat-alternatives and Dairy-alternatives Products
Open to All Attendees!
Consumers are looking for more plant-based items on the menu as they continue to explore this continuously growing movement and expand their palate. Bringing meat alternatives and dairy products to market poses challenges to the food and beverage industry. Ingredion can help you develop plant-based products to take advantage of this growing trend and expand your customer base.
Speakers:
Maria Tolchinsky
Global Sr Marketing Manager, Plant Based Proteins, Ingredion, Inc.
Karen Constanza
Marketing Manager, Meat & Meat Alternatives, Ingredion, Inc.
From Small Seeds to Big Business: 30 Years of Learnings Growing Plant-Based Brands in the US & Europe
Open to All Attendees!
Hear from David Wilson, founding partner of Green Seed Group North America. Green Seed Group is a boutique brand incubator with 30 years of experience growing food & bev brands including plant-based businesses such as Quorn, Violife, Pukka, Meatless Farms, Fullgreen, The Coconut Collaborative, Raglan Yogurt, LikeMeat and Fry's.
Learn plant-based best practices throughout the brand lifecycle from pre-revenue concept to brand launch, incubation, national rollout, raising capital and scaling to exit through strategic acquisition. Additionally, David will discuss observations in building consumer adoption and transforming brands from one product to multi-category international businesses.
Speaker: David Wilson, Founder & Partner, Green Seed North America
Innovations the Plant Based Industry
Open to All Attendees!
Speaker: Certified Master Chef James Corwell
Perfect Pairings for Plant-Based Cuisine
Open to All Attendees!
Get ready to elevate your holiday hosting. Forget "white wine goes with red meat, red wine goes with red meat", we're bringing wine pairings into modern times! Join Priya Rao, co-author of The Social Herbivore: Perfect Pairings for Plant-Based Cuisine--the world's FIRST book on vegan food & wine, now available on Amazon.
In this informal chat we will discuss:
- What makes wine vegan (or not)
- Why pairing wine with plant-based food is different from animal foods
- 5 of the best wine varietals to pair with plant-based dishes
Books will not be sold on site but order yours in advance and Priya will sign at her session.
Speaker: Priya Rao, Co-Owner, www.TheSocialHerbivore.co and Co-Author of "The Social Herbivore: Perfect Pairings for Plant-Based Cuisine"
Plant Protein: What I've Learned as a Vegan Athlete
Open to All Attendees!
Jerrod has been competing in submission grappling (Brazilian Jiu Jitsu) for over 15 years and is the cofounder of WildHeart Nutrition. In this talk, he’ll summarize what he has learned about the science of protein and how he meets his nutritional needs as a vegan athlete.
Speaker: Jerrod Appenzeller, Co-Founder, WildHeart Nutrition
BREAKING NEWS: Investment Trends for 2022
Open to All Attendees!
What will be the breaking news for investing in 2022? What are the biggest investment trends? Public investing? Private investing? Plant-based? Algae? Microbes? Which technologies will garner the most funds: fermented or cultivated? Which companies are expected to IPO? Get the biggest news in investing with Elysabeth Alfano in this comprehensive and exciting session.
Speaker: Elysabeth Alfano, Founder, Plant Powered Consulting
Regenerative Food Systems: Soil, Biodiversity, and Resiliency in the Face of Climate Change
Open to All Attendees!
How can mission-driven food brands create the momentum needed to shift our food system to a regenerative agriculture model? Join Joni Kindwall-Moore, Botanist, RN, and Snacktivist Foods founder, to learn more about the role of food in helping us to reconnect with nature and restore the balance of our planet.
Speaker: Joni Kindwall-Moore, Founder/CEO, Snacktivist
Is Cost the Final Driver for Mass Plant-based Adoption?
Open to All Attendees!
Why, on average, is plant-based still more expensive than meat and what needs to be done to achieve price parity between the two?
Are you planning to launch a product in a market that is not the US? What should you be aware of?
What could 'fast-food' be like in 15 years?
What is happening to the prices of soy & pea proteins?
Join this session with Marcel Goldenberg of Mintec to find out more.
Speaker: Marcel Goldenberg, Head of Proprietary Pricing, Mintec
Growing Your Plant-Based Brand in Retail
Open to All Attendees!
Consumers need to experience the taste and texture of emerging plant-based brands, and where products are sold in retail matters! This session is hosted by retail merchandising experts Survey.com and will discuss the best tips, tricks, and strategies for successfully growing your brand on grocery store shelves.
Speakers:
Lauren Abda, Co-Founder, Branch Venture Group
Zoe Croft, Atlantic Sea Farms
Mark Whilhite CRO, Alpha Foods
Changing the Carnivore to an Omnivore One Plate at a Time
Open to All Attendees!
We all know that plants and plant based foods time has come. But to actually get diners to order and reorder these dishes there must be a well thought out path to menu success...
Speakers:
Rocco DiSpirito, Healthy Lifestyle Crusader
Larry Sashin, Founder & Sr. Partner of L. Sashin& Associates, Ltd, LLC
Bob Heiss, Founder and Sr. Partner of StrategicAdvisoryboard.net
Christine Mulen, CEO, Aspire Digital Solutions
The Future of Women in the Plant-based Industry
Open to All Attendees!
The Future of Women in the Plant-based Industry will dive into the state of women founders in the plant-based industry, recent trends across the industry, and how suppliers, vendors, and companies can build a more diverse and equitable company.
Speaker: Jennifer Stojkovic, Founder, Vegan Women Summit
Healthy, Climate-Friendly Food in Schools
Open to All Attendees!
There are 7 BILLION meals served in schools in the US every year. The entrée portion of the meals are almost always meat or cheese. This is a HUGE opportunity for the plant-based food industry. Many schools don’t have cooking kitchens and are looking for healthy manufactured vegan options. Find out what it takes to enter this space and the impact on students, the environment, and social justice issues.
Speaker: Amie Hamlin, Executive Director, Coalition for Healthy School Food
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