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What's in a Name? Naming Plant and Cell-Based Foods and Beverages "Navigating the Minefield"

Thu, Jul 22, 2021 · 2:00 PM · EDT
About This Webinar

Demand for alternative meat, poultry, fish, milk, cheese and other foods and beverages has been growing exponentially. This trend is driven by consumers’ desires to transition to more nutritious and sustainable diets that protect their health and improve the welfare of the planet.

The food and beverage industry has heard the call and is developing hundreds of new products ranging from “Beyond Beef,” to “Almond Milk.” Enterprising companies however, are confronting strong pushback from traditional agricultural and food processing interests who wont to protect their markets and claim that such new products are misleadingly labeled.

Planning the introduction of a new plant or cell-based product can be a minefield:

• Attorneys for traditional agriculture interests are challenging the names of plant-based meats, dairy products, and other alternative foods as misleading;
• State legislatures are passing laws banning the use of such terms as “beef” or “milk” on the labels of products not derived from animals;
• Congress is being lobbied to pass legislation restricting the use of such terms to their traditional meanings;
• FDA is being pressured to crack down on the use of traditional names for foods made from unconventional sources;
• USDA is planning rulemaking to control when plant and cell-based products can be called “meat.”

The webinar will cover these and other developments on the federal, state, and local levels that can directly impact your company’s innovation, research, and marketing plans.

Get ahead of the curve with this webinar, sponsored jointly by the Food Institute and OFW Law, which will provide a step-by-step guide on how to name and responsibly market plant and cell-based foods and beverages, while staying within regulatory boundaries that can be difficult to ascertain.

The webinar will provide a comprehensive look at emerging trends, the most recent court decisions, the validity of new state laws, the latest legislative and policy developments from Congress, the FDA, and the USDA.

Who Should Attend:
• Food and Beverage Industry Professionals
• VP Marketing
• VP Innovation
• Food Manufacturers
• Retail Executives
• Regulatory Affairs Professionals
• Chief Sustainability Officers
• Eco Business Consultants

This online course will be recorded and available for replay.

Agenda
  • What companies are doing now to get products on the market without facing a barrage of opposition
  • Factors to consider when naming plant based and cell-derived foods and beverages;
  • How to choose a third party accreditation and certification program
  • A review of the legal framework for food nomenclature
  • The role of the US Department of Agriculture and Food and Drug Administration
  • Best practices and safe harbors for naming foods
Categories:
PROFESSIONAL DEVELOPMENT
Who can view: People who attended or registered for the webinar only
Webinar Price: $149.00
Featured Presenters
Webinar hosting presenter
Principal at OFW Law
Bruce Silverglade is a principal at OFW Law. His practice includes tracking food labeling trends, resolution of competitive disputes involving food labeling and advertising claims, proactive responses to FDA regulatory proposals, management of class action lawsuits, FDA and FTC enforcement actions challenging food labeling and advertising claims, and implementation of food labeling regulations.

Bruce has extensive experience with such issues on both the national and international levels working with top officials at FDA, FTC, USDA, the Canadian government, the Japanese government, the European Commission, and international agencies including the Codex Alimentarius Commission and the World Health Organization. He speaks and lectures extensively on such issues and is often quoted in the media as a recognized expert in the field.
Hosted By
The Food Institute webinar platform hosts What's in a Name? Naming Plant and Cell-Based Foods and Beverages "Navigating the Minefield"
The Food Institute's conferences and webinars
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