New Proteins webinar
Event description
Americans’ appetite for protein continues to grow—and so does the need for sustainable, diverse sources. On November 20, GFI’s Corporate Engagement Manager Abby Sewell will join Food Processing Magazine’s expert webinar panel to explore the rise of plant-based and novel proteins.
Together with industry leaders, Abby will unpack how pulses, nuts, fungi, and biofermented ingredients are being used to create new product categories and replace traditional proteins in everything from snacks to center-of-plate meals.
Attendees will gain practical insights into:
- Ingredient innovation across novel protein categories
- Emerging consumer preferences and health motivators
- The opportunities driving industry adoption of diversified proteins
Don’t miss this one-hour session! Register here to save your spot.
Abby Sewell, Corporate Engagement Manager at the Good Food Institute, will explore how companies are navigating shifting consumer preferences and emerging marketing trends in the protein landscape. She’ll also touch on the technical considerations shaping the future of protein diversification—highlighting how innovation in this space can deliver on taste.
GFI speaker
Abby Sewell
CORPORATE ENGAGEMENT MANAGER
Abby serves as GFI’s Corporate Engagement Manager, supporting food manufacturers and other food companies upstream to inspire and accelerate their shift toward alternative protein. Prior to joining GFI, Abby worked in marketing collaborating with leading food, beverage, and CPG brands to develop and execute multifaceted marketing campaigns grounded in data-driven insights. With a BS in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU, Abby brings a unique blend of strategic marketing expertise and an understanding of sustainable food practices to her role at GFI.
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