TRACK: Business & Legal
Sunday, November 7, 2021
A look at recent years' retail sales of an array of fermented products - yogurt, kombucha, pickles and other fermented vegetables, condiments, sauces, etc. - to see trends and where these products are selling. Data comes from retail tracking by SPINS.
Monday, November 8, 2021
Fermenters new and old wrestle with how best to comply with the myriad health and safety regulations that affect their products. Hear from experts in the field as they suggest they best ways to make this compliance process as easy as possible, and also to suggest how the regulatory landscape could be improved in the future.
Hear from Johnny Drain - who works at the cutting edge of food, fermentation, design and sustainability, helping to rethink how we will feed the world of the future in a more delicious, regenerative, equitable and ecologically-friendly way - as he discusses the exciting new fermented and cultured foods that populate the "alt-universe."
Karen, a classically trained chef, certified nutritionist, food writer, expert fermenter, has launched three crowdsourced campaigns on Kickstarter. All were successfully funded and fulfilled. And, most importantly, they were all fermentation-related projects!
What you will learn:
How to prepare for a crowdsourcing campaign
Which platform to use
Best practices for designing your launch page
Do’s and don’ts during the campaign
What to do after the campaign is funded
How to leverage your campaign once you are in business
In this session we will cover: clarifying goals, considering resources and mapping out a realistic plan that will achieve objectives and build value in your business. We’ll discuss planks in the growth platform and tie in those drivers of value creation prized by investors as well as financial and strategic buyers. The framework offered here will be valuable to both early stage companies as well as those seeking to take their business to the next level.
Lack of consumer understanding of fermentation and its flavor and health attributes is consistently cited by producers the top obstacle to increasing sales and acceptance of fermented product. On this panel we bring together producers, scientists, retailers, and journalists to discuss ways to better educate the (potential) customer.
Do you want to expand your business and increase your distribution? Erica Gibson and Rodd Willis will walk through all the considerations and steps involved, highlighting not only the upside of doing so, but the risks and costs.
This year, two articles helped propel a conversation on diversity among fermenters: Miin Chan's Eater article "Lost in the Brine" (which explores cultural appropriation in fermentation) and Jiayang Fan's New Yorker piece "The Gatekeepers Who Get to Decide What Food is 'Disgusting'" (which highlights how Westerners' views of "disgusting" food require immigrants to assimilate to local food culture). Listen to these two writers and a trio of BIPOC producers as they debate the topics of diversity and cultural appropriation among fermenters, and discuss who gets to determine what "tastes good."
Tuesday, November 9, 2021
Cortney Burns brings together a group of practitioners to discuss their commitment to zero waste, and the various means - including upcycling - they use to achieve that goal.
Author/educator Alex Lewin brings together views from the worlds of craft beer, wine, mead, spirits, cider, and hard kombucha on where the craft alcohol industry is headed.
Cortney Burns collects expertise from a panel that has developed creative and effective means of interacting with farmers. They will discuss these activities along with their link to regenerative agriculture, reduced waste, and improved farm performance.
As things currently stand in the food manufacturing world, producing an innovative fermented food or beverage at commercial scale requires staggering (and often prohibitive) amounts of money and time. In this session, we'll dive into the challenges facing new food fermenters and discuss possible solutions for how to ease the path to scale.
A dialogue around the tension between how producers would like to describe and market their goods versus what claims meet scientific thresholds and parameters for, among other things, consistency and documentation.