September 9th, 2021 | 1:00 PM EST

The meat industry has been adapting to consumer interest in alternative protein products for many years.  From initial curiosity to current day meat companies with their own plant-based protein brands, the industry has come full circle in acknowledging these products are here to stay.  This webinar will explore 3 facets of the alternative protein conversation: consumer attitudes and desires, ingredient technology that is critical in bringing products to market, and the future of the alternative protein industry that co-exists with the meat industry. 

Attendees will learn:

  • Which consumers are interested in alternative proteins, and why
  • How brands are positioning their products to compete with meat
  • The latest in ingredient functionality and flavor trends for plant based products
  • What alternative protein manufacturers see as their biggest opportunities

This event is complimentary thanks to the generous support of Provisur:

 

The meat industry is uniting for the future by committing to the Protein PACT, which provides robust metrics for continuous improvement in food safety, among other operational areas. 

Lynn Dornblaser
Lynn Dornblaser
Mintel
Director of Innovation and Insight
Lynn Dornblaser brings more than 30 years of product trend knowledge to her work at Mintel, which she joined in 1998. She applies her unique perspective on the market and new product development to tailored client research and to extensive public speaking.

Prior to joining Mintel, Dornblaser covered new product trends at several trade magazine publishing companies, as editor and editorial director of publication New Product News. She has been quoted by major US news organizations, including The Wall Street Journal, USA Today, The New York Times, and CNN. In addition, Dornblaser has also served as keynote lecturer and speaker for numerous industry groups and sales forums.

Dornblaser holds a BS in Journalism from the University of Illinois and has also contributed to a textbook on new product development. She can usually be found in the aisles of a supermarket somewhere in the world.
Dina Fernandez
Dina Fernandez
Archer Daniels Midland Co
Global Director, Protein Nutrition Solutions
Dina Fernandez is the Global Director, Protein Nutrition Solutions at Archer Daniels Midland Co. (ADM). She has ten years of experience in plant-protein research, protein-ingredient development, and applied protein nutrition research. She leads the global alternative protein innovation initiatives at ADM and drives technical partnerships with major food and beverages companies to bring successful sustainable, nutritious and scalable food solutions to the flexitarian market. Dina is an active contributor to food technology & industry magazines in the areas of food science, plant proteins and dairy and meat alternatives. She has a degree in Food Engineering from Zamorano University in Honduras, a Master’s in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign, and a degree in Management from the University of Notre Dame, USA.
Elizabeth Gutschenritter
Elizabeth Gutschenritter
Cargill
Managing Director, Alternative Protein
Elizabeth is the Managing Director of Alternative Protein for Cargill. In this role, she is responsible for the global strategy, management, and execution of meat alternatives as well as investment in emerging technologies. Elizabeth bring over 15 years of experience in protein, having applied her creative, driven and collaborative approach to leadership for Cargill’s US and Canadian beef, grind, and case ready business, Cargill’s Retail Beef business and as VP/GM of Cargill’s Pet Treats business.
Cargill provides alternative protein customer solutions to domestic and international customers in Retail, Foodservice, and Manufacturing channels. Cargill’s alternative protein footprint includes a wide range of alternative protein sources and technologies.

We are a leading industrial food processing equipment manufacturer headquartered in Chicago, Illinois, with a global network of sales and service locations. In 2009, Provisur was formed as a wholly-owned subsidiary of CC Industries to consolidate its food processing acquisitions.

Provisur helps customers deliver value through new product applications, higher performance, advanced hygiene design, labor-saving automation and more. Our key solution areas include:

  • Grinding, mixing, forming, cooking, and freezing
  • Form pressing, slicing and sliced product handling
  • Protein recovery separation technologies
  • Defrosting, marinating and cooking tumblers and chambers
  • In package CookChill and Sous Vide

Contact Info:
222 North LaSalle Street, Suite 720
Chicago, IL 60601
United States

Phone: +1-708-479-3500
info@provisur.com