Sponsored By:
From the Forest to the Table: How Brazilian Biodiversity Can Positively Impact People's Lives and Health
Open to All Attendees!
, Concepta Ingredients
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!
Delivering Tasteful Health with CJ Bio's TasteNrich and FlavorNrich Ingredients
Open to All Attendees!
Application Manager, CJ Bio
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!
Unlocking Plant-Based 2.0: Learnings from the European Flexitarian
Open to All Attendees!
Senior Manager, Market Insights & Analytics, MycoTechnology, Inc.
Senior Director, Marketing, Innovation & Growth Strategy, MycoTechnology, Inc.
"Wicked" Case Study: How Wicked Kitchen Keeps Growing (and Why They Don't Plan to Slow Down)
Open to All Attendees!
Wanted: Manufactured Vegan Food for the School Food Service Sector
Open to All Attendees!
Disrupting the Plant-Based Category by Prioritizing Sustainability
Open to All Attendees!
VP Marketing & Innovation, jack & annie's
Latest Ingredient Trends in Plant Based Foods
Open to All Attendees!
Director, Channel Partnerships, SPINS
, IFF
, Kerry
, Ingredion
Power of Plant-Based Food and Beverages
Open to All Attendees!
Director, Research & Insights, FMI
Vice President, Total Wellness, NielsenIQ
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
Delivering Customer Preferred Solutions for Gluten-free & Better-For-You Batters and Breadings
Open to All Attendees!
Business Scientist, Ingredion, Inc
Sr Marketing Manager, Savory Batters & Breadings, Ingredion, Inc
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.
Breaking the Mold: Innovating for the Next Generation of Consumers in a Plant-Based Space.
Open to All Attendees!
Executive Chef and Senior Manager of Research and Development, Saputo Cheese USA Inc.
Director, U.S Marketing, Saputo Cheese USA Inc.
The Politics of Plant-Based
Open to All Attendees!
VP of Policy and Food Systems, Plant Based Foods Association
Federal Lobbyist, Plant Based Foods Association
, ALDF
Inspiring the Next Generation - "Heru The Happy Dragon" Children's Book Reading
Open to All Attendees!
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!