How to Make Your Way in Plant-Based Alternatives

Now Available On-Demand


Plant-based meat and dairy alternatives represent a nascent and growing market. As such, many food producers are still learning how to scale their manufacturing processes as demand grows. Is it enough to take the systems made for the food industry and use them with, in some cases, experimental ingredients? Or is more custom help needed? How can co-manufacturers help? Experts from plant-based food manufacturers will talk about their pain points and give guidance for some ways forward.
In this discussion, you will learn:

  • Tips for scaling up a plant-based protein manufacturing operation
  • How to work with co-manufacturers and co-packers
  • The ways that non-traditional ingredients are changing demands on manufacturing - equipment


Greg Flickinger
Greg Flickinger
Chief Operating Officer
Nobell Foods

Aaron Hand
Aaron Hand
Editor in Chief
ProFood World

Christie Lagally
Christie Lagally
Founder & CEO
Rebellyous Foods

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*If you’re interested but not able to attend the live broadcast, register anyway and we’ll send you a link to the recording and presentation slides once they’re available.