The formulation and regulation of plant-based food and beverage products - VideoThe formulation and regulation of plant-based food and beverage products - Video

The world of plant-based food has exploded, but with explosive growth comes complex regulations and formulation hurdles. Dive into this video for expert insights on how to navigate the booming market and unlock the future of plant-based innovation.

Price: $59

Audarshia Townsend, Content Director, SupplySide Food & Beverage Journal

June 28, 2024

supplyside west plant based beverage

Already purchased?

At a Glance

Understanding the particulars of the regulation of plant-based products.  
Unique formulation challenges and how to overcome them.  
New technologies that could change the plant-based product creation game.

The global plant-based food market is expected to triple in the next decade, with a compound annual growth rate (CAGR) of 12.2%, according to Future Market Insights. With growth, however, comes challenges. Considering FDA’s recent draft guidance on the labeling of plant-based milk, companies producing plant-based food and beverage products should be prepared for the unexpected. In this video recorded at SupplySide West/FiNA 2023, you’ll learn more about the regulatory stipulations behind various aspects of these products, formulation opportunities and challenges, and how plant-based technology is bringing this ever-growing category to new heights.  

Timing 

0:00:00-0:03:00 – Introduction  

0:03:00-0:30:00 – Plant-based industry data and consumer research: Julie Johnson, president, HealthFocus International   

0:30:00-0:55:00 – Plant-based food regulation in various states, FDA naming guidance, packaging/labeling to reduce litigation, novel ingredients and GRAS: Justin Prochnow, shareholder, Greenberg Traurig LLP  

0:55:00-1:20:00– Developing nondairy alternatives and how sustainability plays a role: Laura Cuñer DuBois, founder and CEO, Avafina Organics  

1:20:00-1:50:00 – Landscape of the alt-seafood sector: Shelly Van Cleve, co-founder and CIO, The Plant Based Seafood Co.  

1:50:00-2:08:00 – Precision fermentation in the use of animal-free alternatives: Nick Toriello, VP and head of partnerships, The EVERY Co.  

2:08:00-2:42:00 – Panel discussion with all speakers moderated by SupplySide Food & Beverage Journal Content Director Audarshia Townsend, followed by audience Q&A  

Read more about:

Premium content

About the Author

Audarshia Townsend

Audarshia Townsend

Content Director, SupplySide Food & Beverage Journal, Informa Markets

A lifelong Chicagoan, Audarshia Townsend is an award-winning, veteran food and beverage journalist who serves as the content director for the SupplySide Food & Beverage Journal media brand. She is Informa Markets' 2023 "Star Storyteller" winner. Her experience as a visionary editor and writer spans 30 years, with an emphasis in print and digital magazines. Audarshia's professional passion is to champion and amplify underserved business communities.

Some of her most recent content includes her "The Month in 2" video series, a deep dive into sensory science at Cargill and a feature on women's wellness and fiber.

She also appears regularly on local and national media outlets to discuss food and beverage trends, most notably FOX-32 Chicago, plus WGN-TV, WXRT-FM, NPR-Chicago and the Travel Channel. She is often called on to serve as a judge for prestigious food, beverage and restaurant awards, including the James Beard Foundation, SupplySide Food & Beverage Journal's "Ingredient Idol" Awards, New Hope Network's NEXTY Awards, The Organic Center and Organic Voices' "Organic Excellence Awards," Naturally Network "National Pitch Slam" awards, Culinary Fight Club and Black Women in Food Awards.

Additionally, Audarshia has served as a keynote speaker at Niche Media Conference, moderated panels at SupplySide Global, Newtopia Now, Philly Chef Conference, the Chicago Tribune and Black Women in Food Summit, and participated on panels at Diversity.org, the National Association of Black Journalists Convention and countless other events.

She continues to write for Chicago magazine, and previously she has written for the likes of the Chicago Tribune, Eater Chicago, Esquire, Essence, The Huffington Post, Los Angeles Times, Playboy, Time Out Global and World’s Best Bars.

With food and beverage being her longtime, chosen beat in media, she has created content for a number of prestigious brands such as AOL, Google, Lawry’s Seasoned Salt, Lexus, MasterCard, Markon Cooperative Inc., Miller Brewing Co., Resy and Simplot Foods.

To date, Audarshia has guest lectured at the following higher-education institutions: Columbia College Chicago and Loyola University Chicago for undergraduate journalism students; Northwestern University for graduate journalism students; and Illinois Institute of Technology (IIT) for undergraduate, graduate and Ph.D. food science students. She also mentors aspiring young writers and journalists whenever she can. Email her at [email protected] and also connect with her on LinkedIn.

See more from Audarshia Townsend

You May Also Like