The Business of Alt Protein: Leveraging sensory research to improve plant-based meat

Name: The Business of Alt Protein: Leveraging sensory research to improve plant-based meat
Start: 2024-08-28T12:00:00-04:00
End: 2024-08-28T13:00:00-04:00

Past

August 28, 2024 @ 12:00 pm – 1:00 pm EDT

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.

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.