The Business of Alt Protein: Leveraging sensory research to improve plant-based meat
Event description
Join GFI for our next Business of Alt Protein webinar, which will focus on how insights from plant-based meat sensory studies can help improve the taste of plant-based meats. Caroline Cotto, director of NECTAR, an initiative of Food System Innovations, will kick off the presentation by summarizing key takeaways from NECTAR’s inaugural publication: Taste of the Industry 2024, a large-scale sensory analysis of plant-based meats. Attendees will also learn how to interpret NECTAR’s study and how insights from the report can inform their involvement in the plant-based protein industry. The presentation will be followed by an audience Q&A.
Meet the speaker
Caroline Cotto
DIRECTOR, FOOD SYSTEM INNOVATIONS
Caroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR, an initiative accelerating the protein transition with taste. Prior to FSI, Caroline co-founded Renewal Mill, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association, the world’s first trade association for upcycled brands. A food and entrepreneurship expert, Caroline has experience at the UN World Food Programme, the White House (for Michelle Obama’s Let’s Move! Initiative), Techstars Farm to Fork accelerator, and HubSpot. She regularly advises and mentors food, tech, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow in Taiwan. She has been named to both Forbes 30 Under 30 and the 50 Best’s 50 NEXT lists.
Upcoming events
View all events
Plant Based World Expo
Join GFI’s Corporate Engagement Manager Abby Sewell at Plant Based World Expo, the only professional 100% plant-based trade event in the U.S.
The 7th Industrializing Cultivated Meat & Seafood Summit
GFI’s Elliot Swartz, Ph.D., will share insights at the 7th Industrializing Cultivated Meat & Seafood Summit in Boston. Join Elliot and other experts as they discuss R&D innovations that can…
Alt Protein Pipelines: Training for commercialization with production facility partnerships
Join us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation.
Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable, scalable, and sustainable protein production
Explore new findings from a first-of-its-kind analysis.
The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein production
Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production.
Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist
Explore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable…
