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


60  Mins


Basic & Intermediate & Advanced

Webinar ID


  • Basic ingredients of cell-based meat
  • Real Burgers, Impossible Burgers and Beyond Meat
  • New production Systems
  • Supply chain changes
  • Costs
  • Labor impact
  • Health and processing issues
  • Environmental Impact
  • Recipes
  • Cross-contamination
  • Vegan, Halal and Kosher certification
  • FDA approval
  • Market acceptance and Prejudices
  • GMO

Overview of the webinar

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

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

Why should you 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.

Faculty - Dr. John Ryan

Dr. John M. Ryan is currently working with various food and RFID/Traceability suppliers and a variety of sensor providers to implement an international RFID produce supply chain track and trace and food safety system between the State of Hawaii and the Asia-Pacific Region. He is a the quality assurance administrator over two branches within the department: Commodities and Measurement Standards which include labs used to test various processed foods and primary involvement with food safety. He previously implemented the nations' first RFID food traceability (farm-distribution-retail) project.


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