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Alternative Proteins: Sustainability, Is the Importance and Impact Understood?

June 27 @ 4:00 pm - 5:15 pm

We are delighted to have Julie Emsing Mann join us to share her insights on the topic of alterative proteins and sustainability.

Founder of Appropriately Rogue Consulting, LLC, Julie is a food and beverage innovation leader with a primary goal to link and convert insights to action for the food and beverage marketplace. She also is a seasoned ingredient and food research/development advisor, and previously was the Chief Innovation Officer at PURIS Holdings, LLC. Her responsibilities included managing the R&D innovation process, while developing and executing new technologies in finished food and beverage products. Julie was also responsible for identifying new business opportunities and innovation strategies in the growing market of plant-based foods. The integration of this role lead to new capabilities, new architectures with partners, new business models and new industry structures to educate and serve those opportunities-all while driving the growth of the plant-based arena.

Previously, Julie developed and led Ingredion’s global plant protein strategy and innovation program. This role was essential to Ingredion’s future growth in plant protein and pulse-based ingredients. Mann was tasked with identifying, building, and maintaining strategic relationships with partners and customers in the global plant protein landscape and driving internal go-to-market and technical teams to achieve global leadership and breakthrough innovation in plant protein.

Before taking the position at Ingredion, Mann spent 20 years at the Hershey Company. Her most recent role there was as senior manager of protein research and technology in the snacks division. She holds five U.S. patents.

In addition, she holds the following board positions: Institute of Food Technologists BOD (2022-2026), International Pulse Ingredient Consortium, The Good Food Institute Scientific Advisory Board, and Naturally Network Minnesota. The board positions drive strategy, direction and influence in the critical and emerging topics in food science, nutrition, and sustainability arenas.

Julie has a master’s degree in food science and nutrition from Penn State and Drexel University.


Areas of expertise: Ingredient discovery, supply chain development, ingredient utilization, and business development connection from brand and value proposition to consumer/customer. Ingredient expertise includes plant-based ingredients, all varieties of protein ingredients as well as health forward ingredients. Additionally, ideation, insight and trend mapping, concept and product development, technology development, breakthrough innovation, supply chain development, overall thought leadership.


June 27
4:00 pm - 5:15 pm




IFT British Section