Futureproofing the Food System starts Tues November 15! Have you registered yet?

In our FREE-TO-ATTEND digital summit Futureproofing the Food System hosted by Elaine Watson and Liz Crawford beginning tomorrow, November 15, we are going to discover three themes over three days by way of a mixture of fireplace chats and panel debates with stakeholders from throughout the provision chain, from farm (or bioreactor) to fork…

November 15: Meals Tech in Focus (precision fermentation; meat 2.0; dairy 2.0)
November 16: Meals as Drugs (upgrading the western eating regimen; rising purposeful components)
November 17: The Round Financial system (climate-smart methods, packaging, meals waste, upcycling)

We all know not everybody can afford to spend all day attending a digital occasion, so we’ve damaged down every day into two bite-sized classes of round 90 minutes, so you’ll be able to register for the entire thing, or decide and blend the classes you’re most fascinated with.

Tuesday November 15:

11am- 12.45pm CT FOOD TECH IN FOCUS: Sustainable Sourcing for Colours, Flavors, and Sweeteners; and plotting a future for dairy… with out cows

PANEL: Biosynthesis: Fermentation and the way forward for flavors, colours and sweeteners Does it at all times make sense to extract flavors, colours, sweeteners and different meals components from crops in the event you can produce them extra effectively – and extra sustainably – by way of microbial fermentation, ‘cell-free’ approaches or plant cell tradition?

Dr Joshua Britton, founder and CEO, Debut Biotech
Nusqe Spanton, founder and CEO, Provectus Algae
Dr David Welch, CSO and co-founder, Synthesis Capital
Ricky Cassini, CEO and co-founder, Michroma
Dr Erin Marasco, world biology lead, Cargill
MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA

PANEL: Dairy 2.0: Plant-based milks now account for greater than 15% of the fluid milk market, whereas plant-based cheese, creamers, yogurts and ice cream proceed to achieve traction. So the place is the market going subsequent, the place’s the white house within the class, and what’s the potential of a brand new wave of ‘animal-free dairy’ merchandise made with actual milk proteins and fat, minus the cows?

Miyoko Schinner, founder and CEO, Miyoko’s Creamery
Dave Ritterbush, CEO, Califia Farms
Matt Gibson, co-founder and CEO, New Tradition
Sonia Huppert, world innovation advertising and marketing chief, re-imagine protein, IFF
MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA

1.30pm-3pm CT FOOD TECH IN FOCUS: The Way forward for Meat

FIRESIDE CHAT: Cell-cultured (a.ok.a. ‘cultivated’) meat: Foodtech fantasy or the way forward for meat?

Dr Elliot Swartz, lead scientist, cultivated meat, The Good Meals Institute and Elaine Watson, senior editor, FoodNavigator-USA

Rising meat from cells in bioreactors as a substitute of dwelling respiration animals ought to logically be extra environment friendly, as assets are spent on rising solely the cells that make up the meat product somewhat than retaining an animal alive. So is cultivated meat a no brainer, or does the expertise face ‘intractable’ issues at meals scale?

PANEL: Meat 2.0: With weakening gross sales within the alt-meat phase prompting some critical soul-searching, what does the long run maintain for meat options, how do the obtainable choices stack up, what is going to distinguish the winners from the losers within the class, and the way do customers really feel in regards to the subsequent era of meat?

Ethan Brown, founder and CEO, Past Meat
Dr Lisa Dyson, founder and CEO, Air Protein
Dr Tyler Huggins, co-founder, Meati Meals
Abena Foli, head of regulatory affairs, Orbillion Bio
MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA

Wednesday November 16

11am- 12.30pm CT FOOD AS MEDICINE: Upgrading the Western Weight-reduction plan

FIRESIDE CHAT: Is the western eating regimen slowly killing us? The western eating regimen – and the trendy world, from antibiotic use to hyper-sanitary environments – are wreaking havoc with our microbiome and our metabolic system, so how can we shift consumption patterns in a more healthy course?

Dr. Charles Platkin, govt director and founder Middle for Meals As Drugs and Hunter Faculty NYC Meals Coverage Middle, and Liz Crawford, deputy editor, FoodNavigator-USA

Presentation from IFF Nourish

PANEL: From produce prescriptions to medically tailor-made meals and customized diet: Integrating diet into the healthcare system Meals is a central pressure of life – giving us the gasoline we have to go about our days, however sadly it us additionally the primary reason for poor well being in America with an estimated 700,000 deaths yearly associated to what we eat. Meals doesn’t should be the enemy although. So how can we increase entry and affordability to wholesome meals by means of modern public-private partnerships that carry collectively retailers, producers, well being care suppliers, insurers and nationwide leaders?

Amy Jolin, growth director, Healthful Wave
Leslie Jefferson, group well being program supervisor, Large Meals
Mark Walker, co-founder and CEO, Dugout Ventures
MODERATOR: Liz Crawford, deputy editor, FoodNavigator-USA

1.30pm- 3pm CT FOOD AS MEDICINE: Scorching & Rising Practical Substances

FIRESIDE CHAT: Mushrooms for well being with Dr Sandra Carter, founder, Om Mushroom Superfood, and Liz Crawford, deputy editor FoodNavigator-USA

From cordyceps and reishi to chaga, lion’s mane, turkey tail and shiitake, so-called ‘medicinal’ mushrooms are gaining traction in meals and drinks, buoyed by rising curiosity in adaptogens and immunity. However as with every trending purposeful components, patrons ought to do their homework.

Presentation: Dr Justin Inexperienced, director of scientific affairs, EpiCor (Cargill)

PANEL: From immune assist to temper moderation: A highlight on scorching and rising purposeful components COVID-19 has accelerated curiosity in meals and drinks that assist the immune system, with scores of manufacturers now looking for to fortify their pictures, drinks, and snacks with nutritional vitamins, minerals, probiotics, botanicals, and different components claimed to assist the physique’s pure defenses. We discover what customers are on the lookout for, which components manufacturers want to, and whether or not this can be a fad, or a sustainable development.

Scott Frohman, founder an CEO, Odyssey Wellness
Jim Simon, founder and CEO, JimmyBar!
Rachel Yarcony, founder and co-CEO, MyAir
Dr Justin Inexperienced, director of scientific affairs, EpiCor (Cargill)
MODERATOR: Liz Crawford, deputy editor, FoodNavigator-USA

Thursday November 17

11am- 12.45pm CT THE CIRCULAR ECONOMY: What does Sustainable Sourcing Actually Imply?

PANEL: The local weather sensible roadmap… Just about each meals & beverage model now makes some sort of enchantment to the buyer about its inexperienced credentials, spanning every little thing from ‘carbon-neutral’ and ‘sustainably-sourced’ to ‘climate-friendly,’ ‘water-positive,’ ‘regeneratively-farmed’ and ‘zero-waste.’ However how do business patrons – and customers – assess these claims, make significant comparisons between merchandise in the identical class, and keep alert to the ever-present menace of greenwashing?

João Brites, director of development & innovation, HowGood
Jeremiah McElwee, chief merchandising officer, Thrive Market
Matthew Hayek, environmental scientist, NYU
Andrew Utterback, senior supervisor sustainability, Ingredion
MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA

Presentation- Andrew Utterback, senior supervisor sustainability, Ingredion

PANEL: Sustainable packaging… from recyclable to compostable to re-usable, to edible packaging What progress is the business making on lowering the environmental impression of meals packaging, and what wants to alter inside business or at a regulatory degree to make this occur?

Christine Yeager, director of sustainability, Coca-Cola Firm North America
John Hewitt, VP Packaging and Sustainability, Client Manufacturers Affiliation
Sadrah Schadel, co-founder and CEO, No Evil Meals,
Anne Greven, International Head of Meals and Agribusiness Innovation and the FoodBytes! platform, Rabobank
MODERATOR: Liz Crawford, deputy editor, FoodNavigator-USA

1.30pm- 3pm CT THE CIRCULAR ECONOMY: Meals Waste & Upcycling in Focus

FIRESIDE CHAT Sherri Livengood, director of environmental affairs, Danone North America, and Elaine Watson, senior editor, FoodNavigator-USA

‘Meals waste… an invisible tax on your entire meals system…’ Waste is generated at each degree of the meals provide chain, from produce that by no means makes it off the farm to byproducts of business meals manufacturing from acid whey to sugary wastewater. So how can meals firms cut back the waste they produce and divert waste from landfill to be reused, recycled, or composted?

PANEL: Upcycling in focus: From ‘rescued produce’ to barley milk from brewer’s spent grains From snacks made with espresso fruit, and pale ale comprised of surplus bread, to diet bars made with spent grains, enterprising startups are exploring modern methods to sq. the circle and create value-added merchandise and aspirational manufacturers utilizing byproducts from meals processes or components that will in any other case be thrown away. We carry collectively CPG manufacturers to discover how they constructed manufacturers and provide chains utilizing upcycled components, how they convey the advantages to customers, and what new components or alternatives they’re exploring.