Learning Opportunities in Plant-based Foods and Proteins
By Michelle Pelletier Marshall, Women in Agribusiness Media (September 26, 20023)
It’s a well-known fact that the global population is growing with such great vigor that we need alternatives to provide sustenance. And while animal protein is filling much of that bill, alternative proteins are gaining headway as an optimal choice – so much so that it has animal protein producer giants like Cargill and Tyson are jumping on the bandwagon as well.
As the plant-based protein sector endeavors to mimic a comprehensive comparison in regard to taste, texture, mouthfeel, melting behavior, and cooking performance to their animal protein counterparts, the market is growing at a steady pace – from $14.7 billion in 2022 to $16.22 billion in 2023 with a compounded annual growth rate of 10.4 percent.
Many opportunities exist to learn more about the trends and outlook in the world of alternative proteins and plant-based foods, such as at conferences like our Unconventional Ag, and adding to the lineup this year through our partnership with Bridge2Food is Course Americas, which will be held October 18-19 in Minneapolis.
The Course Americas conference proceedings seamlessly combine theory and practice in its interactive presentations and workshops, and the networking time allows opportunities to connect with other like-minded individuals, fostering collaboration and sharing of ideas.
“Our driving force is to advance actions for a better food world and to help accelerate the protein transition,” said Vincent Brain, general manager and event director. “Our specially crafted Course gives you the inside scoop on the latest developments in the field. It's not just about listening passively - you'll actually roll up your sleeves and get involved in the food-making process from start to finish during our hands-on workshops, learning directly from experienced industry professionals.”
Some of these expert speakers, who will provide technical and R&D-focused details on plant-based alternatives, include: George Cherian, director of open innovation at Kellogg Company; Scientist Yi Jin from Impossible Foods; Jonathan Blutinger, design engineer from Redefine Meat; and Kathy Greaves, expert in plant protein nutrition with Nutrition Outside the Box, LLC.
Four key topic areas will be covered during this two-day immersive event: New Plant Protein Innovations; Latest Insights on Plant Protein Nutrition, Functionalities, & Applications; Designing Your New Plant-Based Foods; and Workshops Plant Proteins & Plant-Based Food Innovations.
Past attendees have had this to say about the event:
“The event allowed me to meet many new suppliers as well as to reconnect to contacts in the field. Great opportunity to get up-to-date.” – Cornelly from Danone
“Really great to understand the whole industry current challenges and outlook.” – Haishan from KraftHeinz
“The event was super well organized, and I gained a lot of value and generated many leads from it. Thanks a lot for the work you have done.” – Mathilde from Vegan Food Law
To learn more and take advantage of early bird pricing, which ends September 30, visit Course Americas 2023. WIA Today readers get a 10% discount using the code: B2FAMERICAS10.
