In our FREE digital summit Safeguarding the future of the food systemStarting tomorrow, November 15, moderated by Elaine Watson and Liz Crawford, we will explore three topics over three days in a combination of fireside chats and panel discussions interested personsAcross the entire supply chain, from producer (or bioreactor) to consumer…
- November 15: Focus on food tech (Precision Fermentation; Meat 2.0; Dairy 2.0)
- November 16: Food as medicine(Western Diet Upgrade; Emerging Functional Ingredients)
- November 17: The Circular Economy (climate friendly strategies, packaging, food waste, upcycling)
We know that not everyone can afford to attend a virtual event all day, so we’ve broken each day into two small sessions of around 90 minutes so that you can to registerfor the whole thing, or choose the sessions that interest you the most.
Tuesday, November 15:
11:00 a.m.-12:45 p.m. CT FOCUS ON FOOD TECHNOLOGY: Sustainable sourcing of colors, flavors and sweeteners; and envision a future for dairy…without cows
PANEL: Biosynthesis: Fermentation and the Future of Flavors, Colors and Sweeteners Does it always make sense to extract flavors, colors, sweeteners, and other food ingredients from plants when you can produce them more efficiently—and more sustainably—through microbial fermentation, “cell-free” approaches, or plant cell culture?
- dr Joshua Briton, Founder and CEODebut biotech
- Nusqe Spanton, Founder and CEOProvectus algae
- dr david welch, CSO and co-foundersynthesis capital
- Ricky Cassini, CEO and co-founderMichroma
- dr erin marasco, world leader in biologycargill
- PRESENTER: Elaine Watsoneditor-in-chief, FoodNavigator-USA
PANEL: Dairy 2.0: Plant-based milk now accounts for more than 15% of the liquid milk market, while plant-based cheese, cream, yogurt and ice cream continue to gain ground. So where is the market evolving next, where is the white space in the category, and what is the potential for a new wave of “animal-free dairy” made with real milk proteins and fats, sans the cows?
- Miyoko Schinner, Founder and CEOMiyoko’s dairy
- Dave Ritterbush, Managing DirectorCalifia farms
- Matt Gibson, Co-founder and CEOnew culture
- Sonja Huppert,As a global innovator in marketing, reimagine proteinIFF
- PRESENTER: Elaine Watsoneditor-in-chief, FoodNavigator-USA
13:30-15:00 CT FOCUS ON FOOD TECHNOLOGY: The future of meat
FIRESIDE TALK: Cell-cultured (aka “cultured”) meat: Foodtech fantasy or the future of meat?
dr Elliot Swartz, Senior Scientist, Cultured Meats, The Good Food Institute and Elaine Watson, Editor-in-Chief, FoodNavigator-USA
Logically, growing meat from cells in bioreactors instead of living breathing animals should be more efficient as resources are expended just growing the cells that make up the meat product rather than keeping an animal alive. So, is cultured meat a no-brainer, or does food-scale technology face “unsolvable” problems?
PANEL: Meat 2.0: What the future holds for meat alternatives, how the available options stack up, what will separate the winners from the losers in the category, and how consumers are faring with flagging sales in the meat alternatives segment leading to serious consideration about the next one meat generation?
- ethan brown, Founder and CEO, Beyond meat
- dr Lisa Dyson, Founder and CEOaerial protein
- dr Tyler Hugginsco-founder, Foods containing meat
- Abena Foli, Head of Regulatory AffairsOrbillionBio
- MODERATOR: Elaine Watson, Editor-in-Chief, FoodNavigator-USA
Wednesday 16.11
11:00am-12:30pm CT FOOD AS MEDICINE: Western diet upgrade
FIREPLACES: Is the Western Diet Killing Us? The Western diet—and the modern world, from the use of antibiotics to hypersanitary environments—wreaks havoc on our microbiome and metabolic systems. So how can we change our consumption patterns in a healthier direction?
dr Charles Platkin, Executive Director and Founder of the Center for Food As Medicine and Hunter College NYC Food Policy Center, and Liz Crawford, Associate Editor, FoodNavigator-USA
Presentation of IFF Nourish
Panel discussion: From food recipes to medically tailored meals and personalized nutrition: Integrating nutrition into the healthcare systemFood is a central force in life – it gives us the fuel we need to get us through our day, but unfortunately it’s also the number one cause of ill health in America, with an estimated 700,000 deaths annually linked to what we eat . But food doesn’t have to be the enemy. So how can we improve access and affordability of healthy food through innovative public-private partnerships that bring together retailers, manufacturers, healthcare providers, insurers and national leaders?
- amy jolin, development manager, healthy wave
- Leslie Jefferson, Community Health Program Managergiant fodder
- Markus Walker, co-founder and CEO, Dugout Ventures
- PRESENTER: Liz Crawford, Deputy Editor, FoodNavigator-USA
1:30pm – 3:00pm CT FOOD AS MEDICINE: Hot & Emerging Functional Ingredients
Fireside Chat: Mushrooms for Health with Dr. Sandra Carter, Founder of Om Mushroom Superfood, and Liz Crawford, Associate Editor of FoodNavigator-USA
From cordyceps and reishi to chaga, lion’s mane, turkey tail, and shiitake, so-called “medicinal mushrooms” are gaining traction in food and beverages, fueled by growing interest in adaptogens and immunity. But as with all trendy functional ingredients, buyers should do their homework.
Presentation: Dr. Justin Green, Director of Scientific Affairs, EpiCor (Cargill)
PANEL: From immune system support to mood moderation, a spotlight on hot and upcoming functional ingredients COVID-19 has increased interest in foods and drinks to support the immune system, with numerous brands now trying to fortify their shots, drinks and snacks with vitamins, minerals, probiotics, botanicals and other ingredients that claim to help the the body’s natural properties support defense. We examine what consumers are looking for, what ingredients brands are looking for, and whether this is a fad or an enduring trend.
- Scott Frohman, Founder and CEOOdyssey Wellness
- jim simon, Founder and CEOJimmyBar!
- Rachel Yacony, Founder and Co-CEO, My air
- dr Justin Green, Director of Scientific Affairs, EpiCor (Cargill)
- PRESENTER: Liz Crawford, Deputy Editor, FoodNavigator-USA
Thursday, 11/17
11:00 a.m.-12:45 p.m. CT THE CIRCULAR ECONOMY: What does sustainable procurement really mean?
PANEL: The Climate Smart Roadmap… Pretty much every food and beverage brand is now appealing to the consumer in some way about their eco-friendliness, which includes everything from “carbon neutral” and “sustainably sourced” to “climate friendly” to “water positive”. regeneratively managed” and “zero-waste”. But how do industry buyers – and consumers – evaluate these claims, make meaningful comparisons between products in the same category, and stay alert to the ever-present threat of greenwashing?
- João Brites, Director of Growth and InnovationHow well
- Jeremiah McElwee, Chief Merchandising Officer, market thrive
- Matthew Hayek,environmental scientist, NYU
- Andrew Utterback, Senior Manager SustainabilityIngredion
- PRESENTER: Elaine Watsoneditor-in-chief, FoodNavigator-USA
Presentation – Andrew Utterback, Senior Manager SustainabilityIngredion
PANEL: Sustainable packaging… from recyclable to compostable and reusable to edible packaging What progress is the industry making in reducing the environmental impact of food packaging and what needs to change within the industry or at the regulatory level to achieve this?
- Christine Jaeger, Director of Sustainability, Coca-Cola Company North America
- John Hewitt, VP Packaging and Sustainability, Association of Consumer Brands
- Sadr skullco-founder and CEO, No bad foods,
- Anne Greven, Global Head of Food and Agribusiness Innovation and the FoodBytes! Platform, Rabobank
- PRESENTER: Liz Crawforddeputy editor, FoodNavigator-USA
1:30pm – 3:00pm CT THE CIRCULAR ECONOMY: Food waste & upcycling in focus
FIRESIDE TALK Sherri Livengood, Director of Environmental Affairs, Danone North America, and Elaine Watson, senior editor, FoodNavigator-USA
“Food waste… an invisible tax on the entire food system…” Waste is generated at all levels of the food supply chain, from produce that never leaves the farm to by-products of industrial food production, from sour whey to sugary wastewater. So how can food companies reduce the waste they produce and divert waste from landfill for reuse, recycling or composting?
PANEL: Focus on upcycling: From “rescued products” to barley milk made from spent grainsFrom coffee fruit snacks and pale ales made from leftover bread to nutrition bars made from spent grains, entrepreneurial startups are looking for innovative ways to square the circle and create value-added products and emerging brands that use by-products of food processes or ingredients that would otherwise be thrown away . We bring CPG brands together to examine how they have built brands and supply chains with upcycled ingredients, how they are communicating the benefits to consumers, and what new ingredients or opportunities they are exploring.
- Turner Wyatt, Managing DirectorUpcycled Food Association
- Caroline Cotto, Co-founder and COOrenewal mill
- Molly Laverty, Senior Manager of ESG, Del Monte groceries
- PRESENTER: Liz Crawforddeputy editor, FoodNavigator-USA
To learn more about it FREE event, which is sponsored by EpiCor Postbiotic (Cargill), IFF, Ingredion, cargilland FoodBytes! From Rabobank, amano enzyme, Evergrain (ABInBev), spoon shotand Exberry by GNT,and supported by Oat Vitaclick on the following links:
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