Plant Protein Innovation Center Offers New Product Commercialization Workshop

Taking a new plant-based product from conception to the store shelf.

University of Minnesota campus, Minneapolis.
University of Minnesota campus, Minneapolis.

ST. PAUL, Minn. – The Plant Protein Innovation Center at the University of Minnesota is offering its first “Plant Protein Products Commercialization" workshop from June 9-10 in St. Paul.

This workshop will guide businesses in taking a new plant-based product from idea conception to the store shelf. Speakers will address topics including technology scale-up, co-manufacturer selection, project management, regulatory matters and marketing launch.  In addition, there will be time set aside for networking to connect with potential collaborators, customers, partners and fellow plant protein aficionados.

“Generally, PPIC is a source of information and production assistance for ingredients used in the development of plant-based food products,” said PPIC Director B. Pam Ismail. “We recognized that companies in our space were searching for help in getting their product further along the value chain, so we designed a new program which addresses that need.”

Confirmed speakers for the workshop include representatives from Oatly, Campbells, Cargill and Symrise. The day and a half program also features keynote speaker Julie Simonson, PhD, vice president, technology development, the Schwan’s Company. Simonson has a distinguished career in leading global commercialization and innovation, and is a member of PPIC’s executive board. Attendees also have the opportunity to attend a networking dinner with Seth Tibbott, founder of the Tofurky company, who will share the 40-year journey he pioneered in manufactured plant protein products.

To register for the conference, visit Registration is limited, so early registration is suggested.

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