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| Alan Liddle - Moderator Senior Data & Events Editor NRN Restaurant & Food Group |
David Grotto, MS, RDN, LDN Senior Nutrition Manager Specialty Channels Division of Kellogg’s |
Not all protein sources are created equal when it comes to nourishing those who inhabit the planet. With an ever-spiraling population and limited resources to feed them, what does the future of protein look like given cultural diversity, dietary trends and evolving technology such as cellular agriculture? Join nutrition expert Dave Grotto as he examines future proteins, reviews the nutritional adequacy of plant based diets, and discusses the drivers behind the Flexitarian consumer’s behavior. Dave will also share examples how future proteins are coming to life in and out of the home.
Learning Objectives
- Learn about the consumers who are driving the plant based protein category
- Explore the evolving terrain of protein and how various options can help nourish an increasingly populated world
- Debunk concerns about the nutritional adequacy of plant based diets
- Incorporate on-trend proteins on menus to satisfy today’s vegans, vegetarians and flexitarians
CEU: 1 credit hour has been applied for from the Academy of Nutrition and Dietetics and the School Nutrition Association
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