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Start Date:OCTOBER 14, 2020

Start Time:9:30am PST (San Francisco)

Duration:60 minutes


Once a niche market confined to the ‘vegetarian’ section of the freezer aisle, plant-based meat has now moved firmly into the mainstream as high-profile brands aggressively target meat eaters with next-generation products stocked alongside fresh meat that more precisely mimic the taste, texture and appearance of the real thing. We’re also seeing a new generation of blended burgers, sausages and nuggets that combine meat and plant-based proteins.

But what will distinguish the winners from the losers in this market, how is the toolbox expanding, and how much attention are consumers paying to the ingredients lists and Nutrition Facts panels of these products?


Exberry Givaudan
Firmenich Lycored


Chuck MUTH

Chief growth officer

Beyond Meat

Chuck Muth joined Beyond Meat as chief growth officer in May 2017. Muth leads the company’s growth initiatives and has been instrumental in building a high performing sales and commercial organization. Under Muth’s leadership, the company has rapidly grown net revenues by expanding distribution into approximately 94,000 retail, restaurant and foodservice outlets in more than 75 countries worldwide as of March 28, 2020.



Planterra Foods

With 15 years of experience in the food industry, Darcey Macken has developed, coached and advocated for strong performers leading up to her current role as CEO at Planterra Foods. Establishing the company in October 2019, Darcey is passionate about providing healthy, sustainable food for consumers while creating change to improve the planet. Darcey grew up in Wooster, Ohio, earned a Bachelor of Business Administration in marketing from Mercer University (Macon, Ga.) and completed a full year of Executive Leadership at Harvard Business School. Her focus on delicious, high quality food took off when she started as the Chief Customer Officer of noosa yoghurt (Bellvue, Colo.) in 2015. Having tripled the business in three years, Darcey most recently served as General Manager at the private equity company. Prior, she worked at Kellogg Company (Battle Creek, Mich.) from 2005 through 2015, climbing the ranks from sales to customer accounts and landing in the food company headquarters as Senior Vice President of Global Sales. Today, she serves on the Board of Directors for Basis Drinks and also volunteers for special needs organizations including the Special Olympics.

David LEE

Chief financial officer

Impossible Foods

David led the business functions as COO from 2015- 2019, helping transform Impossible from pre-revenue to hyper-growth, with global sales, commercial manufacturing, and supply chain capability. He has successfully raised over $650 million debt and equity to fund commercialization. Previously as CFO of Zynga, David was responsible for leading Zynga’s finance and corporate development teams. Prior to Zynga, David led corporate finance and strategy for Best Buy during its turnaround in 2013. He previously led the $2bn-topline set of brands at Del Monte Foods as SVP of Consumer Products, consummating in the take-private transaction of Del Monte Foods to KKR for $5.5 billion, resulting in over 40% return to shareholders. His prior experience includes leading, PG&E’s turnaround during the California Energy Crisis, strategy consulting at McKinsey, venture capital investing, and advertising at the Leo Burnett Company. David received his MBA from the University of Chicago and a BA from Harvard College.

David WELCH, PhD

Director of science and technology

The Good Food Institute

David oversees GFI’s team of scientists and industry experts, combining his background in plant biology and cell therapy to help entrepreneurs, companies, investors, and universities accelerate the development and commercialization of alternative protein technology. David holds a bachelor's degree in biology from the University of California at Berkeley and a Ph.D. in plant developmental cell biology from Utrecht University. He has more than 15 years' experience in the life science industry, including the product development and commercialization of cells, scaffolds, cell reprogramming tools, and cell culture media for cell therapy and bioprocessing applications.


CEO and co-founder

Meati Foods

Dr. Huggins is co-founder and CEO of Meati Foods, an innovative food company focused on using proprietary, clean technologies to provide nutrient-dense, fungi-based meat. Huggins is passionate about the application of technologies to facilitate sustainable human development. He firmly believes that clean technologies can be both economically and environmentally advantageous. Huggins received a PhD in environmental engineering and worked on highly selective programs within the Department of Energy.

Elaine Watson



An award-winning journalist with 20 years’ experience in multimedia business-to-business journalism and events management on both sides of the Atlantic, Elaine has covered a diverse range of topics from nutrigenomics to corporate espionage. Elaine moved from the UK to the US in 2011, and as editor of – a leading online b2b title in the US food and beverage industry – she has helped to establish the site as a pre-eminent source of news and analysis on hot button issues from cell-cultured meat and CBD to labeling conventions in plant-based foods and beverages.

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