OVERVIEW

The world is changing. The way we eat is changing. The trend towards meatless “meat” products is just beginning. Along with this new trend are arguments about health, safety, consumer acceptance and many environmental issues focused on critical environmental issues.  

There are claims, based on recently published research, that the beef and dairy industries will undergo significant shrinkage over the next 10 or 15 years. Environmental and economic issues including land use, green house gas emissions, deforestation, water consumption, costs of beef and dairy products, nutrition, jobs (old ones lost and new ones developed), supply chain changes away from decentralization, export reduction, and other factors will lead to the disruption of food and agriculture in a way not seen before. Consumer choices based on increasing identification of climate change and pollution are expected to help fuel the new industry’s growth along with investor speculation.

The new trends however are not met without controversy.  Issues regarding the health aspects of these manufactured protein products are under debate.

WHY SHOULD YOU ATTEND

The newly emerging trend towards manufactured proteins is forecast to significantly change the meat and dairy industries over the next 10 years.  Meatless burgers, sausages and dairy products made in highly technological processing facilities are now being sold at some of the best-known outlets.  With societal pressures for every individual to change their eating habits in order to contribute to reducing climate change caused by current farming, ranching and consumer practices. Meatless meals will impact every aspect of today’s food supply chain management and food supply chain members need to begin to prepare for the potential impact.

AREAS COVERED

•  Basic ingredients of cell-based meat
•  Real Burgers, Impossible Burgers and Beyond Meat
•  New production systems
•  Changes in supply chain management
•  Costs
•  Labor impact
•  Health and processing issues
•  Environmental impact
•  Recipes
•  Cross contamination
•  Vegan, Halal and Kosher certification
•  FDA approval
•  Market acceptance and Prejudices
•  GMO

LEARNING OBJECTIVES

•  Understand the meatless (manufactured protein) trend
•  Determine where your company exists in this trend
•  Know which ingredients are involved and what is the impact of manufactured proteins on the food supply chain
•  Understand the likely impact on the dairy and beef industries
•  Review the environmental and climate impact of this potential market
•  Understand the controversies
•  Review the scope of changes in supply chain management in food industry
•  Understand consumer change preferences

WHO WILL BENEFIT

•  Upper and Mid-level personnel from all registered food operations
•  GMO specialists
•  Sales and marketing personnel
•  Shippers, carriers and receivers of processed foods
•  Managers in retail and restaurant operations
•  Compliance officers
•  Managers and supervisors in food operations
•  Food ingredient suppliers
•  Legal team members
•  Food safety leads and implementation team members
•  Food processing personnel
•  Food importers
•  Food Safety internal and external auditors and audit team members
•  Food Buyers and Supply Chain Qualifiers

SPEAKER

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation.  He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator.  He currently operates two business divisions focused on food safety system validation and transportation controls. He has previously published books entitled “Food Fraud”, “Guide to Food Safety and Quality During Transportation 2nd edition”, “Validating Preventive Food Safety and Quality Controls, and “Teams and Teamwork”. All are available on Amazon or Barnes & Noble.

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