Next generation plant-based trends – SupplySide Intensive webinar

Learn what resonates for consumers embracing plant-based eating and how new ingredients are helping to take their taste, texture and value to a new level.

May 22, 2024

1 Hr View
Next generation plant-based trends – SupplySide Intensive webinar
Next generation plant-based trends – SupplySide Intensive webinar

Date: Jun 12, 2024

Duration: 1 Hr

The rise of plant-based eating has been one of the most interesting and fastest growing food trends in a long while. According to data from the Plant Based Foods Association, the Good Food Institute and SPINS, the market has jumped from $3.9 billion in 2017 to $8.1 billion in 2023 in the United States alone. This rise has largely been due to ingredient suppliers and product developers creating new products meeting consumer expectations for taste, texture and functionality that are comparable to traditional animal-based products. That said, the market continues to evolve as consumers deal with inflation and tighter budgets and are demanding better value from plant-based products.

This means product developers need to stay on top of quickly changing consumer attitudes and the latest ingredient developments so they can continue to innovate with new sensorial eating experiences while also meeting demand for great taste, good value and ease of use.  Please join us for this SupplySide Food & Beverage Insider Sponsored Intensive featuring a wide range of industry experts to address all these elements from consumer market insights to innovative new ingredients.


  • Understand the latest consumer attitudes about plant-based products and gain insights on their understanding and acceptance of innovations in plant-based ingredients.

  • Learn how plant-based ingredients can contribute to a product’s color, taste and texture to enhance the eating experience.

  • Get the scoop on innovative new plant-based ingredients that enhance protein content in a variety of applications and offer demonstrated health benefits. 

Time: June 12 at 11:30 a.m. ET / 8:30 a.m. PT 


Karen Raterman
Associate Director, Content Marketing, SupplySide


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.


Eric Rosenberg
Sales and business development manager, North America, FrieslandCampina

Eric Rosenberg is an advocate for making a positive impact on improving consumer health through nutrition and physical activity. By leveraging FrieslandCampina Ingredients’ more than 100 years of experience in proteins, Eric supports brand owners and contract manufacturers with ingredients that deliver exceptional quality and nutritional standards. As a proponent of linking the importance of dietary supplementation with scientific substantiation and superior sensory characteristics, Eric serves as a sales and business development manager for FrieslandCampina Ingredients, North America to facilitate cross-disciplined product developments in the performance and active nutrition segments.


Shawn Baier 
Vice President of Business Development, TSI Group

Shawn Baier holds a Master of Science degree from Iowa State University and a Master of Business Administration from the University of Iowa. In 1997, he was hired by MTI Biotech as a research scientist with specific responsibilities related to overseeing outside research projects related to HMB (beta‐hydroxy‐beta‐methylbutyrate) and muscle performance and health, as well as work on marketing and sales of HMB to the sports nutrition and adult nutrition markets. In 2003, Baier accepted a position at Iowa State University Center for Designing Foods as an assistant to the director responsible for managing all research projects at the Center. In one project in particular, Baier was responsible for the administration of a year-long, NIH/NIA-funded research study investigating the benefits of an HMB-containing nutritional supplement on muscle mass and function in older adults. In 2007, Baier returned to MTI Biotech as director of sales and marketing, and in 2008, he was promoted to COO.


Elaine Lee
Applications manager, Lycored

Elaine Lee has worked in the food and beverage industry for more than 30 years after achieving her B.S.c in food science from Reading University in the UK.  Prior to joining the Lycored team, Elaine began her career overseeing quality control departments for the manufacture of cream, milk and juices within the dairy industry. She then transitioned into the beverage industry where she created and led quality, R&D and technical divisions, and managed new product launches into the market for major brands and retailers. Since joining Lycored, Elaine’s expertise within application development and technical support has branched out beyond beverages and UHT dairy to now include a variety of apps like plant-based meats and beverages.

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