The FOODBIZ+ series is a program of online conversations between FBS hosts and food industry experts exploring the latest opportunities—and threats—in food business.
Plant-forward is one of the most significant culinary mega-trends underway in America and in global foodservice. It is changing how chefs think about menus and it is a growing passion of young people—and older generations as well. Plant-based proteins are playing a significant role in plant-forward menus. Although plant-based burgers are one of the hottest trends in foodservice, burgers aren’t the only way that the plant-based concept is disrupting center-of-plate protein. Join us on March 31st for a conversation with Zak Weston, Foodservice & Supply Chain Manager at The Good Food Institute (GFI), a nonprofit that serves as a think tank, incubator, and accelerator for the fields of plant-based and cultivated meat. We will talk about GFI’s research into what consumers are looking for next in plant-based foods. We will explore emerging technologies and products that are poised to enter mainstream foodservice over the next few years. Finally, we will discuss marketing strategies for plant-based foods, and find inspiration for innovative menu items and products that can appeal to generations of eaters—all with a focus on deliciousness.
Zak will also be presenting at The CIA’s food industry thought leadership conferences in April at the Global Plant-Forward Culinary Summit at The CIA at Copia in Napa, CA, and Menus of Change at The CIA’s Hyde Park, NY campus in June.
After the conversation, stick around to chat with FBS Admissions to hear more about our programs, ask questions, and find out what FBS course might be right for you.
Sign up below and we will send you the link to join this interactive webinar.
Every month FBS hosts sits down with leading industry experts to find out what’s next in the business of food. Sign up for upcoming events and watch past sessions, here.