Impacting Taste: Regenerative Brands, Put to a Taste Test

Taste regenerative food and drink against conventional, blind, then meet the people who can help these brands grow. This year Anderson-Berens Consulting scored 94 regenerative food and beverage brands on how they treat farmers, land and climate. The top 75 are revealed at a free online workshop on Thursday 15 October. A week later, we put them to a simpler test: taste. Stations are laid out like the aisles of a grocery store: produce, protein, pantry and drinks. At each one, you'll taste a regenerative product and its conventional counterpart without knowing which is which, and score both. At the end, we share how the room voted, including anywhere conventional won. Between tastings, a short programme: • Mary Purdy, MS, RDN, Advisor to the Culinary Institute of America's Menus of Change, in a recorded segment on what the evidence does and doesn't yet show about regenerative farming and nutrient density • Dylan Anderson-Berens, Anderson-Berens Consulting, on how the 94 brands were scored and what it takes to get them onto more shelves and menus • A short lesson in how sensory and consumer researchers run a taste test, and what a brand can take from one • More speakers to be announced Then eat and drink what you've been tasting: a small bowl with a vegan option, plus wine and non-alcoholic drinks, from brands on the list wherever we can source them. Who it's for: people whose decisions move these brands: chefs, sourcing managers, retail and foodservice buyers, dietitians, food writers and impact investors. Chefs and sourcing managers can email [email protected] for a complimentary ticket.