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DTSTART;TZID=America/New_York:20210422T130000
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DTSTAMP:20210427T224517Z
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SUMMARY:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020
DESCRIPTION:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020Past\n\n\n\n\n\n\nThis webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market\, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.  \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n	\n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nThe U.S. plant-based retail market is a multi-billion dollar market\, and growing rapidly. This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market\, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.  \n\n\n\nThe webinar will cover:  \n\n\n\nCategory insights for overall plant-based foods\, plant-based meat\, eggs\, milk\, other dairy\, meals\, baked goods\, and more\, further segmented by protein source\, format\, and product type.Consumer demographic information\, as well as purchase dynamics for plant-based food categories\, including household penetration\, repeat rates\, and dollar sales per trip and per buyer.Plant-based vs. animal-based category sales and growth.Perspectives on the growth of plant-based foods during Covid-19 and what it means for the future of plant-based performance at retail.\n\n\n\n\n\n\n\nSpeakers\n\n\n\nKyle Gaan\, Research Analyst\, GFIJulie Emmett\, Senior Director of Retail Partnerships\, Plant Based Foods AssociationJeff Crumpton\, Manager\, Retail Reporting\, SPINSEmma Ignaszewski\, Corporate Engagement Project Manager\, GFI\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-u-s-retail-market-for-plant-based-foods-the-accelerated-sustainable-growth-of-plant-based-foods-in-2020/
CATEGORIES:GFI - virtual event
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210423T120000
DTEND;TZID=America/New_York:20210423T130000
DTSTAMP:20210427T225907Z
CREATED:20210315T204047Z
LAST-MODIFIED:20210427T225907Z
UID:10000308-1619179200-1619182800@gfi.org
SUMMARY:The Business of Alt Protein: Unlocking food safety in plant-based meat
DESCRIPTION:The Business of Alt Protein: Unlocking food safety in plant-based meatPast\n\n\n\n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and demystify those challenges into actionable insights. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n	\n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nFood Protection & Preservation is about protecting and perfecting food. We’re excited to welcome Kerry\, a global leader in this space with an extensive portfolio in beverage\, food and meat to discuss how to unlock food safety in plant-based alternatives. \n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and strategic marketing to demystify those challenges into actionable insights. \n\n\n\nCome ready to learn about: \n\n\n\nWhy food protection in plant-based alternatives is important and why consumer-friendly ingredients are key. \n\n\n\nWhen to build food protection into your formulations and products to quickly and successfully go to market. \n\n\n\nHow food protection works\, to get your products out of the freezer and into the refrigerator\, ensuring quality throughout their shelf life. \n\n\n\nSpeakers\n\n\n\nEmma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the U.S. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice\, both from University College Dublin\, Ireland. Prior to Kerry\, Emma has held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board. Emma challenges herself to uncover new consumer insights and partners with her technical colleagues\, and translate these insights into the next innovation for the rapidly growing\, consumer-friendly food protection area. \n\n\n\nJennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit\, Wisconsin. Jennifer leads a team focused on developing clean label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois\, Urbana-Champaign. \n\n\n\nRenetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She has been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors remove chemical preservatives\, replacing them with clean label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin – Madison. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-business-of-alt-protein-unlocking-food-safety-in-plant-based-meat/
CATEGORIES:GFI - virtual event
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210428T130000
DTEND;TZID=America/New_York:20210428T143000
DTSTAMP:20210331T161819Z
CREATED:20210329T223150Z
LAST-MODIFIED:20210331T161819Z
UID:10000312-1619614800-1619620200@gfi.org
SUMMARY:Developing nutritionally superior pulse proteins for better human health
DESCRIPTION:Developing nutritionally superior pulse proteins for better human healthPast\n\n\n\n\n\n\nJoin Dr. Dil Thavarajah\, Associate Professor at Clemson University\, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDil Thavarajah\, Ph.D.\n\n\n\nAssociate Professor\, Clemson University \n\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nHow can plant breeding optimize the protein quality and bioavailability of pulses for plant-based meat applications? Globally\, the plant-based protein market will increase to a $9.5 billion industry by 2025. The demand for plant-based protein is growing due to increased awareness of ecosystem health\, climate change\, animal welfare\, and antibiotic resistance. To meet this demand\, ingredient suppliers are seeking novel clean\, pesticide-free plant proteins from organic pulses\, cereals\, and oil crops. The development and selection of nutritionally superior organic pulse crops have the potential to bring significant economic value and agricultural sustainability benefits to organic growers as well as health and nutritional value to consumers. Join Dr. Dil Thavarajah\, Associate Professor at Clemson University\, as she discusses her research on the production of organic pulses to improve protein quality and bioavailability. \n\n\n\nMeet the speaker\n\n\n\nDr. Dil Thavarajah is an Associate Professor in the Department of Plant and Environmental Sciences at Clemson University and a GFI grantee. Dr. Thavarajah leads Clemson’s Pulse Biofortification and Organic Nutritional Breeding program and also co-leads the phenomics component of the Feed the Future Innovation Lab for Crop Improvement at Cornell University. Her research focuses on the genetic biofortification of lentil\, field pea\, and chickpea to improve human nutrition\, and she is internationally recognized as a leader in pulse biofortification\, especially for iron\, zinc\, and selenium. Before her current position\, Dil worked at the Canadian lentil breeding and biofortification program at the University of Saskatchewan\, Canada. Additionally\, she started the national Pulse Quality and Nutrition Laboratory at North Dakota State University to support the US Pulse industry in their nutritional marketing efforts. Dr. Thavarajah holds a Ph.D. in Plant Science and MSc in Soil Science from the University of Saskatchewan\, Canada\, and a BSc in Soil Science from the University of Peradeniya. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/
CATEGORIES:GFI - virtual event
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LOCATION:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/
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