Lunch & Learn: Plant-based Protein Innovations for the Modern Culinologist

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Join fellow RCA Members at Archer Daniel’s Midland Company in Cranbury, New Jersey as plant-based protein experts present relevant information on this trend-forward subject. Guests will enjoy a plant-based lunch and take part in interactive educational seminars from leading experts in this field. This event is eligible for 4 continuing education (CE) points to those of you who need them. You can find seminar descriptions are in more detail located under the schedule at a glance. Be sure to register today as space for this informative event is very limited.

Date: Wednesday, September 4, 2019
Time: 11:45 a.m. - 4:30 p.m.
Location: ADM 
                 4C Cedarbrook Drive
                 Cranbury, NJ 08512
Registration: RCA Members $45
                       Non-members  $55
                       Students $30

Any additional questions about this event, please contact Jessica Goldstein.

Schedule at a Glance:

11:45 – 12:00, Arrival & Check-in (please choose a seat)

12:00 – 12:15, Brief introduction to the menu followed by lunch service
                         Provided lunch items include: summer salad, taco/pita station, plant-based bites, desserts and beverages including
                         plant protein beverages and pomegranate molasses sparkling tea, freshly served by the Culinary team at ADM

                         Show & Share: Plant-Based Protein Lunch (Working Lunch)


                        Emerging Plant Proteins: Understanding their Sustainability, Nutrition and Functional Value


                        Sensory Evaluation of Meat and Plant-Based Meat Analogs – Sensory Attributes to Maximize Fidelity to Beef

4:00                 Networking & Closing Remarks

Session Information:

Show & Share: Plant-Based Protein Lunch. Chef Bill Cawley, Zandra Taylor (Manager PD&A, Base Development), Taraja Amoako-Poku (Sr. Beverage Application Specialist), ADM

  • Let Archer Daniel Midland take you on a plant protein journey through your taste palate!  During lunch, you’ll experience ADMs’ very own plant proteins combined with Culinary Food Bases that will appeal to the everyday meat consumer as well as the emerging flexitarian.  Refreshing curated beverages will be provided to compliment the dishes as well as showcasing unique plant-based protein beverages.  This will be a one-of-kind working lunch!

Emerging Plant Proteins: Understanding their Sustainability, Nutrition and Functional Value. Dina Fernandez, ADM: James R. Randall Research Center

  • The need for more nutritious & sustainable foods has boosted the demand for plant proteins worldwide. The major plant proteins utilized today are soy and wheat proteins, however, an overwhelming interest for alternative plant proteins has steadily driven food innovation. Pea, beans, garbanzo, sunflower, lupin and others, bring opportunities for new products with claims related to sustainability, nutrition, allergenicity, clean label, etc, but they also come with challenges. Plant proteins require a multidimensional understanding to potentiate their nutritional, functional and sensory value. This conference will provide a better understanding of the key differences among plant proteins and a practical view of how to choose the right protein.

Sensory Evaluation of Meat and Plant-Based Meat Analogs – Sensory Attributes to Maximize Fidelity to Beef. Bob Baron (Vice President), Sensory Spectrum.

  • Plant-based meat analogs are growing in popularity.  Companies like Beyond Meat and Impossible foods have formulated plant-based analogs that mimic ground beef.  Plant proteins from soy and pea are forming the base for these new beef analogs that are an improvement over previous veggie burgers.  We have conducted several studies evaluating the sensory characteristics of plant-based meat analogs.  We are bringing those learnings to you.  We will taste and discuss how a series of commercially available “burgers” compare to beef.

Thank you to our year-round Regional Program sponsor, ADM.



For questions or concerns about your event registration, please contact