Business, Legal and Regulatory
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Continental Breakfast
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Continental Breakfast
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Keynote: Definition of fermented foods. What counts as a fermented food? History of fermented foods and different fermented food categories.
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Robert Hutkins
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Keynote: The global nature of the fermentation revival, with a focus on regulatory challenges.
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Sandor Katz
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Networking Coffee Break
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Setting Standard for Kombucha
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Hannah Crum
The head of Kombucha Brewers International reviews the recently-announced Global Standards of Identity that have been established to define kombucha, and the years-long process that lead up to that accomplishment.
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Marketing to the Consumer (Part 1)
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Abraham Langer, Brian Petro, Steven Rustad
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Launching A Fermentation Business
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Joshua Rood
The CEO of a high-alcohol kombucha/kombucha beer walks through the start-up process, from stages of fund-raising through product testing and market launch.
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Marketing to the Consumer (Part 2)
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Abraham Langer, Brian Petro, Steven Rustad
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The Retail Perspective
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Retailers and distributors give their perspectives on fermented products - individual categories as well as overall - and discuss successes in the marketplace, as well as continuing challenges to growth.
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Marketing to the Consumer (Part 3)
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Abraham Langer, Brian Petro, Steven Rustad
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Marketing to the Consumer (Part 3)
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Abraham Langer, Brian Petro, Steven Rustad
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Panel: Growing A Fermentation Business. Expanding retail distribution; scaling production; recruiting and training talent; and product development.
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Dave Ehreth (Moderator) with TFA Advisors and Pilot R & D
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Panel: Managing Microbiomes to Improve Flavor
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David Ehreth, Mateo Kehler, Richard Preiss
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TFA Advisory Board Lunch & Meeting (by invitation only)
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Lunch
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Lunch (grab-and-go)
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Grab & Go Lunch
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Grab & Go Lunch
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Workshops and Special Presentations
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Panel: The Regulatory Perspective. State officials discuss the mistakes, either of omission or commission, that producers make, and what could be done to avoid them.
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Joseph Corby, Adam Inman, Casey McCue, and Abigail Snyder
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Food Safety in 2020
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Charlie Kalish
The state of the art in managing your fermentation business to keep your product safe for consumers, and what to do if there’s a problem.
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New Ways of Working with Farmers
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Cortney Burns
Producers, copackers, and farmers are finding new ways to work together to satisfy production needs while maintaining a healthy agricultural ecosystem.
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Keynote: What’s Selling? What’s Not? An overview of trends in retail sales for the major categories of fermented foods and beverages
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SPINS: The Wellness-Focused Data Technology Company
This is the description
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Networking Coffee Break
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Welcome Networking Reception
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Keynote: An overview to the connection between the microbes that ferment our food, how they make flavor and affect gut health and how we feel.
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Kirsten & Christopher Shockey
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Networking Reception
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