Impact of Manufactured Proteins on the Food Supply Chain: Consumer, Manufacturing, Environmental, Market and Cost Changes

Live Webinar

  • 60 minutes

The world is changing. The way we eat is changing. The trend towards meatless “meat” products is just beginning.

Along with this new trend are arguments about health, safety, consumer acceptance and many environmental issues focused on critical environmental issues.

There are claims, based on recently published research, that the beef and dairy industries will undergo significant shrinkage over the next 10 or 15 years. Environmental and economic issues including land use, greenhouse gas emissions, deforestation, water consumption, costs of beef and dairy products, nutrition, jobs (old ones lost and new ones developed), supply chain changes away from decentralization, export reduction, and other factors will lead to the disruption of food and agriculture in a way not seen before.

Consumer choices based on increasing identification of climate change and pollution are expected to help fuel the new industry’s growth along with investor speculation.

The new trends, however, are not met without controversy. Issues regarding the health aspects of these manufactured protein products are under debate. Market tests by Burger King.

Join this session by expert speaker John Ryan, where he will discuss the environmental and economic issues.

Session Highlight:

  • Understand the meatless (manufactured protein) trend

  • Determine where your company exists in this trend

  • Know which ingredients are involved and which supply chains will be impacted

  • Understand the likely impact on the dairy and beef industries

  • Review the environmental and climate impact of this potential market

  • Understand the controversies

  • Review the scope of food supply chain changes.

  • Understand consumer change preferences

Why You Should Attend

The newly emerging trend towards manufactured proteins is forecast to significantly change the meat and dairy industries over the next 10 years. Meatless burgers, sausages and dairy products made in highly technological processing facilities are now being sold at some of the best-known outlets. With societal pressures for every individual to change their eating habits in order to contribute to reducing climate change caused by current farming, ranching, and consumer practices. Meatless meals will impact every aspect of today’s food supply chain and food supply chain members need to begin to prepare for the potential impact.

Who Should Attend

  • Upper and Mid-level personnel from all registered food operations

  • GMO specialists

  • Sales and marketing personnel

  • Shippers, carriers and receivers of processed foods

  • Managers in retail and restaurant operations

  • Compliance officers

  • Managers and supervisors in food operations

  • Food ingredient suppliers

  • Legal team members

  • Food safety leads and implementation team members

  • Food processing personnel

  • Food importers

  • Food Safety internal and external auditors and audit team members

  • Food Buyers and Supply Chain Qualifiers

*You may ask your Question directly to our expert during the Q&A session.

** You can buy On-Demand and view it as per your convenience.

John  Ryan

John Ryan

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PCQI) specializing in food safety process control and food safety plan validation.  He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator.  He currently operates two business divisions focused on food safety system validation ( and transportation controls ( 

He is the author of “Guide to Food Safety and Quality During Transportation:  Controls, Standards and Practices.” He has previously published books covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.

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