Plant-based innovations in alt meat, alt dairy and more: Making taste and texture count – intensive webinar

Consumers are adopting plant-based lifestyles in record numbers driven by values-based preferences that are amplifying in their lives and carrying over into the foods and beverages they eat. The overall segment saw continued growth of 6.6% in 2022, reaching $8 billion in sales in the United States according to data from the Plant Based Foods Association and SPINS. But as more consumers try these products, they are becoming increasingly discriminating about how they taste and the ingredients they contain. Clearly, consumers want plant-based options for dairy and meat without sacrificing the texture, mouthfeel and flavor they get from animal products. They also want to understand where these ingredients come from and how they are sourced. 

This SupplySide Sponsored Intensive will delve into these evolving trends and provide insights on the stable of ingredients and food technologies needed to meet demand for delicious, sustainable, healthy plant-based foods. 

Takeaways 

Moderator:

Karen Raterman
Associate Director, Content Marketing, SupplySide

Speakers:

Mark Fahlin
Marketing and Business Development Manager, Cargill

Mark Fahlin is a business development manager for Cargill and a frequent speaker at industry events. For over twenty years, he has supported innovation here in the U.S. and abroad, including a half-dozen international assignments that included stints in Thailand, Indonesia, United Kingdom and the Netherlands. Mark is currently based at Cargill’s world headquarters in the Minneapolis area, where he leads the company’s dairy, plant-based and meat alternatives development efforts. Prior to joining Cargill, Mark worked for Royal DSM as a business lead for the company’s cultures, enzymes and probiotics line.  His previous experience includes roles in marketing and general management for General Mills and Häagen-Dazs.

Ozan Kahraman
R&D Food Process Engineer, Applied Food Sciences

Dr. Ozan Kahraman is an R&D food process engineer at Applied Food Sciences (AFS) Inc. In his present role, he oversees the food laboratory at the AFS Innovation Center in Coralville, Iowa, where he develops formulations using plant-based ingredients, establishes mechanisms to improve their functional properties, and works on process development and refinement projects. Ozan has master's and Ph.D. degrees in food science and human nutrition from the University of Illinois at Urbana-Champaign, with a concentration in food and bioprocess engineering. His master's and doctoral studies concentrated on the use of ultrasound technology in food processing.

Jayme Caruso
Chief Commercial Officer, Epogee

Jayme is a seasoned professional with a passion for the food industry that spans decades, working closely with brand and innovation teams to yield positive sales results. He launched his career in 1991 in the baking world, eventually venturing out to start his own bakery business. After successfully selling his business, he went to work for Caravan Products (Caravan Ingredients excels in technical roles, sales, business development and administration). In 2012, Jayme transitioned into the flavor industry, heading up sales at Sensient Flavors and Synergy Flavors—eventually making his way to food-tech startup Epogee, where he currently serves as chief commercial officer.

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