Plant-based conference: Meatless Farm, Mintel and GFI to discuss trends

Michael Hunter, managing director of Meatless Farm, Edward Bergen, global food and drink analyst at Mintel and Zak Weston, foodservice and supply chain manager at the Good Food Institute, will pinpoint emerging trends.

Hunter is the former vice president of global sales for Kellogg Company. During more than 20 years at Kellogg, Michael led the sales and strategy at the company’s frozen food division. He drives Meatless Farm's UK commercial business strategy, leading the sales, technical and marketing teams. He has helped steer its commercial growth despite the pandemic, with retail sales more than trebling.

Weston works at the GFI, an international nonprofit focused on creating a healthy, just, and sustainable food system through plant-based protein innovation, fermentation-derived proteins, and cellular agriculture. He consults with leading foodservice operators, food manufacturers, and alternative protein supply chain companies to help increase the quality and quantity of their plant-based meat, egg, and dairy offerings and meet the growing consumer demand for alternative protein foods.

Bergen joined the Mintel Global Food & Drink platform team in 2017, having spent more than two years as a trends and innovation consultant. He tracks global trends and innovation in selected categories. Before joining Mintel, Edward worked for Tesco and Morrisons in various commercial roles.

In addition to the focus on trends, Food Manufacture​'s The​ Future of Plant-based Proteins: Roots of Further Growth​​​ conference will include input from a host of other experts.

Tyson Foods, Micarna, Marks and Spencer, Winterbotham Darby​

Felipe Castillo, director of marketing and innovation at Tyson Foods Europe, will offer his perspectives on the company's plans and some of the lessons that can be transferred from meat to meat analogue production.

Ralph Langholz, head of alternative proteins at Swiss processor Micarna, will address plant-based production challenges based on his experience in developing insect protein products and, now, launching into plant-based.

James Fisher, product development lead for Marks and Spencer's vegan sub-brand Plant Kitchen, will cover what the retailer looks for from plant-based suppliers and common supplier issues.

An afternoon session will drill down to nutritional issues surrounding plant-based products.