2025 Program

Leaders from the food industry have a candid discussion on how they are driving innovation across the protein and food value chains. The conversation will highlight how purposeful leadership, collaboration, and long-term strategy are shaping the future of food - while addressing evolving consumer expectations, market dynamics, and sustainability goals.

Addresses the rising critique of ultra-processed foods (UPFs) within the plant-based and alt-protein sectors. Experts debate nutritional science, clean-label strategies, and how brands can balance processing with functionality, nutrition, and taste. Topics covered will include the rising concern over food dyes and other additives, seed oils, and other ingredients commonly used in the plant-based industry and beyond.

This presentation analyzes the sweeping impact of GLP-1 weight-loss drugs on food choices, snacking habits, and product design. Food companies are racing to meet demand for high-protein, portion-controlled, and functional foods that support satiety and wellness.

This session examines how U.S. politics and trade shifts under the Trump administration are influencing food prices, product availability, and consumer spending. From tariffs on key ingredients to regulatory changes and inflation pressures, panelists will explore how policy is shaping what Americans eat, how it’s made, and what it costs.

Highlights cutting-edge research on cultivated, fermented, and plant-based proteins. Topics include protein functionality, nutrient bioavailability, novel protein sources, sustainability metrics, and novel scaffolding materials. Bringing world experts in the academic world is critical for bridging lab breakthroughs with commercial scalability.

Examines the bifurcation in food tech funding between “moonshot” innovation (e.g., cell-cultured meat) and “back-to-basics” trends (e.g., whole-food simplicity). VC leaders share where capital is flowing amid cautious market sentiment and pressure for near-term returns.

The FDA is tightening labeling rules for plant-based products, with new guidance encouraging nutrient comparisons to dairy for plant-based milks and requiring clearer naming (e.g., “soy-based burger”). A proposed Front‑of‑Pack (FOP) nutrition label will flag saturated fat, added sugars, and sodium—driving reformulation and more transparent packaging.
The 2025–2030 Dietary Guidelines for Americans emphasize plant-forward, nutrient-dense eating, reinforcing the need for health-focused product development. Meanwhile, FDA funding cuts and staffing shortages are reducing resources for food safety, GRAS (Generally Recognized as Safe) reviews, and new ingredient approvals—potentially delaying innovation for novel plant-based products.
Adding to the shift, a national phase-out of synthetic food dyes—starting with a ban on Red Dye No. 3—will impact formulation for many brands.
This session will explore how these regulatory changes reshape consumer perception, packaging, and marketing—and how plant-based brands can stay ahead by aligning with evolving nutrition policy, ingredient safety standards, and leaner FDA oversight.

This panel explores how regenerative agriculture is shaping sourcing strategies and storytelling in alternative proteins. Food companies are embedding soil health metrics into procurement, partnering with growers, and using verified claims to build consumer trust. Transparency and third-party validation are key to avoiding greenwashing and meeting evolving retailer and ESG expectations.