Session Track: Learning Garden

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!

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!

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.

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.

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.

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.

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.

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

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.

At Saputo innovation isn't just a word, it is our motivation! As an innovator, Saputo continues to stay up to date with industry shifts and developments. This includes expanding into new categories. Our experience in traditional dairy gives us a unique perspective and insight into the dairy free, plant based frontier. As a leader in culinary innovation at Saputo, Chef Nikki will share her unique perspective on the magic of innovation and how to create high quality products in this growing category.

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.

Join Fred Beasley II, aka Doc G, as he reads his children's book Heru the Happy Dragon and shares his vision to inspire chefs, industry professionals and children alike through the power of story and illustration!

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!