Food and Flavor
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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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Fermentation & Zero Waste
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Cortney Burns (Moderator), with Jessica Alonzo, Jori Jayne Emde, and Jeremy Kean
How chefs and restaurants are using techniques of fermentation and preservation to get value out of kitchen scraps and discards, to maximize the yield on purchases and reduce waste while creating new flavors and textures
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The State of Dairy
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Julie Smolyansky
The evolving world of dairy, from the perspective of a leading producer of kefir in America
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The State of Wine
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Innovative approaches to fermentation from an iconoclastic California winemaker.
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Ancient Techniques/Modern Flavors
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Cortney Burns (Moderator), with Rich Shih, Jeremy Umansky, and Jessica Wang
Chefs and authors how ages-old techniques and processes are being used today to create new, exciting flavors, in restaurants and at home
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The State of Cider
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Christopher Shockey
Discussions of the skills needed to make hard cider and perry from a variety of fruit, and the growing popularity of these beverages and their craft producers.
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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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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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Flavors of Southeast Asia
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Robert Danhi
The Fermentation Cultures of SE Asia: A story of Survival, Civilization, Nourishment and Innovation
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Flavors of Mexico
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Galia Kleiman
The traditional fermentation techniques of Mexico, with an in-depth look at pulque - Mexico’s oldest alcoholic beverage (fermented fresh sap of the maguey [agave] plant)
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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
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Koji & Miso
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Rich Shih & Jeremy Umansky
An overview of mold-based fermentation and its growing role in today’s cooking
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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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