[CAFÉ] Fwd: FW: Future Food-Tech Webinar: Plant-based Trends Affecting Sourcing Strategy | Wednesday October 14

[Deborah Pagliaccia]

Thanks Jim!

---------- Forwarded message ---------
From: Jim Llano <james.llano at ucr.edu>
Date: Wed, Sep 30, 2020 at 10:01 AM
Subject: FW: Future Food-Tech Webinar: Plant-based Trends Affecting
Sourcing Strategy | Wednesday October 14
To: Norman Ellstrand <ellstrand at ucr.edu>, Deborah Pagliaccia <
deborahp at ucr.edu>


Hi Norm and Deborah,



This free webinar focused on *Plant-based Trends Affecting Sourcing
Strategy *may be of interest to the CAFÉ community.





WATCH LIVE as Roquette, Tyson Foods and Ripple Foods discuss trends in
sourcing plant-based ingredients

view in browser

[image: Future Food-Tech]
<https://go.rethinkevents.com/e/653923/stay-connected-/fsbd8/853351559?h=u1VnKAcXF_Tyu7R-28XdJUvQO9y4JpktEj6Qmtl7ovI>



Dear Jim,

We're delighted to announce our next Future Food-Tech Live Webinar, taking
place on October 14 with three heavyweight leaders in plant-based
innovation.

*WEBINAR: Plant-based Trends Affecting Sourcing Strategy
<https://go.rethinkevents.com/e/653923/efoodtech-plant-based-products/fsbdb/853351559?h=u1VnKAcXF_Tyu7R-28XdJUvQO9y4JpktEj6Qmtl7ovI>*

Date: Wednesday October 14, 2020
Time: 8am Pacific US / 11am Eastern / 4pm UK / 5pm CET / 11pm Singapore



*SIGN UP FREE TO JOIN
<https://go.rethinkevents.com/e/653923/eFoodTech-Plant-Based-Products/fsbdd/853351559?h=u1VnKAcXF_Tyu7R-28XdJUvQO9y4JpktEj6Qmtl7ovI>*



[image: Meet the speakers]
<https://go.rethinkevents.com/e/653923/eFoodTech-Plant-Based-Products/fsbdd/853351559?h=u1VnKAcXF_Tyu7R-28XdJUvQO9y4JpktEj6Qmtl7ovI>



*Save your free place now
<https://go.rethinkevents.com/e/653923/eFoodTech-Plant-Based-Products/fsbdg/853351559?h=u1VnKAcXF_Tyu7R-28XdJUvQO9y4JpktEj6Qmtl7ovI>
*to join them live as they discuss key questions including:

   - What new trends are affecting the way we source plant-based
   ingredients?
   - What technologies are proving effective in boosting the quality and
   the functionality of raw food materials?
   - How close are we to reaching a cost level close to meat and other
   staple commodities, and fundamentally making plant-based products price
   competitive?
   - Which key ingredients are being used to deliver a superior taste
   experience, whilst also providing optimal nutrition?

The interactive webinar format means you can submit your own questions to
the panel and enjoy the live audience chat!

We look forward to welcoming you as part of the lively audience online on
October 14.

All the best,

*Oliver Katz*
Conference Producer, Future Food-Tech
*oliver.katz at rethinkevents.com <oliver.katz at rethinkevents.com>*
+44 (0)1273 789989


Webinar Partner:

[image: Roquette]
<https://go.rethinkevents.com/e/653923/plant-protein/fsbdj/853351559?h=u1VnKAcXF_Tyu7R-28XdJUvQO9y4JpktEj6Qmtl7ovI>



[image: twitter]



[image: linkidin]

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-- 
Deborah Pagliaccia, Ph.D.
Professional Researcher, Department of  Microbiology and Plant Pathology
Managing Director, California Agriculture and Food Enterprise - CAFÉ
<http://cafe.ucr.edu/>
UCR Global Food Initiative <http://globalfood.ucr.edu/> Co-Chair
University of California
Riverside, CA 92521

California Citrus Nursery Society <http://ccns.info/> CCNS Executive
Director
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