Give

Encore! Walnut Ground Meat: The Shelf Stable 3-Ingredient Ground Meat Alternative

Walnut Encore Feb 24 2022.jpg

ENCORE! Thursday, February 24th at 1:00pm ET

If you missed this great presentation in October, here's your chance to see it live! 

Register by February 10 to receive a free sample kit for the program!


It’s ground meat, just without the meat. Or the fillers, additives, preservatives and complicated processing equipment needed to make it. So maybe it’s not like ground meat at all. It’s better. It’s cleaner and it’s where consumers want to be. A plant-based ground meat alternative formulated with three simple ingredients, made on standard processing equipment and designed to scale-up easily and quickly. So yes, it’s definitely better. 

This educational session, hosted by the California Walnut Commission, is designed for food manufacturers who want to simplify their plant-based ground meat product development efforts by using walnuts, legumes and a seasoning blend. You'll learn the nutritional profile of walnut ground meat as well as applications and new product ideas. It's a winning combination designed to satisfy consumers and easily scale-up for nationwide distribution. 

Attendees of the session earn one (1) continuing education credit hour. 

Questions? Reach out to your Regional Chairs, Chase Sindoni Chase@nu-spice.com or Jessica Goldstein Jessica@nu-spice.com

Be sure to register by February 10th so you can receive your sample kit in time for the presentation!!

Date:  Thursday, February 24, 2022
Time:  1:00pm ET
Hosted on Zoom*
Registration: 
Members $45.00
                       Students $30.00
                       Non-Members $55.00

Presentation and Demonstration Information:

Keith Seiz, Ingredient Marketing, For the last 21 years, Keith has been immersed in the food and beverage industries. He started his career as a journalist covering the commercial baking industry, where he developed in-depth ingredient technology and category trend articles. Keith left the journalism industry in 2005 to work directly with food companies and ingredient suppliers. Today, he spends his time talking to food and beverage manufacturers about walnuts and their applications in everything from energy bars to plant-based meat alternatives. 

Thank you to our year-round Regional Program sponsor, ADM.
5e14d13642b5c.image.jpg


BEGIN REGISTRATION


ALREADY REGISTERED




For questions or concerns about your event registration, please contact rca@culinology.org