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On Demand until March 31, 2023
Abstract:
Total U.S. grocery marketplace data show plant-based foods’ US retail sales increased by double digits in 2020, growing 27% and bringing the total plant-based market value to $7 billion. That’s the latest assessment from the Plant Based Foods Association and The Good Food Institute who coded data supplied by SPINS and IRI. The two organizations add that plant-based foods sales have grown 43% in the past two years, which is nine times faster than total food sales. Furthermore, 57% of all U.S. households purchased plant-based foods in 2020 (more than 71 million households) and that figure is up from 53% in 2019. Elsewhere, a Bloomberg Intelligence report estimates global sales of plant-based dairy and meat alternatives reached $29.4 billion in 2020. Bloomberg forecasts five-fold growth by 2030 with sales reaching as much as $162 billion. Where are white space opportunities for new plant-based products? What technologies also present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators an exclusive one-hour thought leadership webinar. In this webinar, our speakers will discuss:
- Overall 2021 market growth and key product category activities
- New product innovation across both the retail and foodservice sectors and emerging ingredient options
- Plant-based ingredient, formulation advances in 2021
- Key opportunities and challenges for 2022 and beyond
SpeAkers
 Stephanie Lind Founder Elohi Strategic Advisors Stephanie Lind founded ESA (Elohi Strategic Advisors) in 2015. Though best known for leading the global sales initiatives for Impossible Foods during its 2018 break-out year, Stephanie spent 20+ years working for large and small, private equity and publicly held companies, including PepsiCo, Sysco, and Kerry. She has broad cross-functional experience, having spent time working in sales, marketing, and supply chain plus cross-channel experience in retail, foodservice and ingredient (industrial) channels.  Julia Thompson Culinologist III, Food Scientist CuliNex Julia is a Culinologist III at CuliNex. She is the teams leader in plant based food applications. Her background in food science has provided her with the base knowledge to dive into the science of plant based application work.
Julia joined CuliNex in 2020. Before CuliNex, she has worked as a food scientist and process technologist for many different food companies gaining knowledge in different areas of product development and manufacturing. These companies include Kettle Cuisine, High Liner Foods, Idaho Pacific, The Chia Co, and Ingredion.
Throughout her career, Julia has taken an interest in creating a food system that is shaped to support the planet and its people. She is continuing to learn about the social and environmental impacts of food.
Julia has a BS in Food Science and Technology from the University of Massachusetts Amherst and is a member of the Plant Based Foods Association.
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Growth Stock: Plant-Based Food Trends, Technologies Poised for More Fast-Paced Growth in 2022, Beyond
Registration Is Closed
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