- The history of, and standards of identity for, plant-based and cell-based proteins
- Commercial and technical aspects of alternative meat production, including: consumer trends, the impact of the COVID virus on production and distribution, and environmental concerns and regulations
- Current applicable regulations and the USDA/FDA partnership to guide and enforce science, production and marketing of alternative meat proteins
- Current litigation affecting the commercialization of alternative proteins in a variety of States
- Starting a plant-based alternative protein business – challenges and opportunities
- How can producers and sellers of alternative proteins market and label their products in light of existing and proposed Agency and legislative actions?
- Will consumer demand or need for alternative proteins as food sources be influenced by the COVID-19 pandemic?
- David Graham, Senior Counsel, Dykema Gossett, PLLC, Minneapolis, MN
- Susan Blum, Senior Lawyer (Food Law), Cargill, Incorporated, Minneapolis, MN
- Brian Sylvester, Special Counsel, Covington & Burling LLP, Washington, DC
- Dominique Harris, Strategy and Business Development Lead, Cargill, Incorporated, Minneapolis, MN
- Alyssa Rebensdorf, Counsel, Faegre Drinker Biddle & Reath LLP, Minneapolis, MN
- Kayla Beyer, CEO, Deeply Rooted, St. Paul, MN.