When
Wednesday, April 17th: 5:00-8:00 p.m.
Thursday, April 18th: 8:00 a.m.-5:30 p.m.
Friday, April 19th: 8:00 a.m.-12:00 p.m.
Contact
Madison JacobsonUSA Dry Pea and Lentil Council/American Pulse Assn.
208-892-4155
mjacobson@usapulses.org
Register Now! 2019 Sprouting and Fermentation Pulse Innovation Summit
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This invite-only interactive summit and workshop event brings together sprouting and fermentation industry specialists, food and consumer researchers, pulse crop industry members, and more! Expect dynamic and insightful speaker presentations, workshop discussions, and solution-oriented conversation designed to address current barriers to industry innovation.
This event includes speaker presentations from:
Joanne Slavin – University of Minnesota
Darrell Cockburn – Penn State University
Vanessa Shelby – Mintel
Peggy Sutton – To Your Health Sprouted Flour Co.
Chad Nickels – Nickels Distilling
Bill Dance – Tucker Ellis LLP
Dale and Marianne Donaldson – Everspring Farms
Jeffrey Steiner – USDA NIFA
Brandon Ade – Blacklands Malt
And more!
Summit Moderator and Keynote Address: Richard Black – Quadrant D Consulting
The 2019 Pulse Innovation Summit: Sprouting and Fermentation agenda includes:
April 17th: Opening reception and hosted dinner with Keynote Address
April 18th: Hosted breakfast and lunch with speaker series and collaborative group workshop discussion
April 19th: Hosted breakfast and group workshop discussion
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The 2019 Pulse Innovation Summit: Sprouting and Fermentation Objectives:
Analyze and forecast consumer, foodservice, and market trends
Validate and demonstrate successful industry commercialization
Explore paths to flavor and texture transformations
Examine nutritional and digestive enhancement properties of sprouted and fermented pulses
Clarify food safety standards and regulations
Identify barriers to scaling and quality control at the commercial industry level
Understand the path to clean labels through sprouting and fermentation
