Nasoya to Sponsor the Culinary Institure of America’s Global Plant-Forward Culinary Summit
Nasoya, the nation’s leading brand of tofu and Asian-inspired plant-based foods, announced today it will be showcasing its plant-based innovations at this year’s Global Plant-Forward Culinary Summit, presented by The Culinary Institute of America (CIA). Nasoya and its parent company, Pulmuone – one of the largest tofu companies in the world, will serve as Grand Platinum sponsors of the event, taking place April 26 – April 28 at the CIA’s Copia campus in Napa, Calif. As leaders in the plant-based movement, the brands’ role will help further discussions celebrating the importance of plant-forward cuisine from around the world.
The summit will welcome more than 300 chefs, foodservice operators and experts in food, flavor development, cooking, agriculture and food production, media and food system transformation from around the world and feature cooking demonstrations and culinary discussion surrounding sustainability, health and the future of American and global menus.
“The Global Plant-Forward Culinary Summit is an important forum to showcase the impact food can have in bringing together varying cultures and experiences,” said Sung Yoon Nam, Vice President of Marketing at Pulmuone. “Consumers are increasingly looking for more sustainable and healthy options that don’t compromise on taste or quality. Meeting this demand, we are thrilled to be involved in an event that shares in our mission of building a more sustainable future while also emphasizing innovation and the integration of authentic, global flavors in the plant-based space.”
Nasoya and Pulmuone products will be highlighted in sponsored meals, sessions and demonstrations throughout the summit. Jeong Kwan, a Buddhist nun and director of Chunjinam Hermitage Baegyangsa Temple in South Korea who is world-renowned for her “temple food” which emphasizes clean and simple ingredients, will share recipes featuring Nasoya tofu and Pulmuone tofu noodles. Judy Joo, chef, TV personality, author and restaurateur at Seoul Bird in London, will demonstrate recipes using Nasoya Plantspired products including Toss’ables, Classic Bolognese Meal Solutions and Plantspired Steak, Nasoya’s newest innovation which features a classic Korean BBQ flavor with notes of sweet, savory and smoky bulgogi.
As a leader and driver of innovation in the plant-based sector, Nasoya continues to bring craveable, accessible plant-based and Asian-inspired meal options to consumers in new and exciting ways. Nasoya has built on its success in grocery with new food service accounts, recently expanding to reach consumers at universities and fast-casual restaurants. On the heels of the exciting retail launch of Nasoya’s Plantspired Steak, The Global Plant-Forward Culinary Summit will bring the opportunity to connect with chefs and foodservice experts around trends in the plant-based industry and innovations in high-quality products.
“Following two years of a virtual format, we are excited to welcome attendees back in person at this year’s Global Plant-Forward Culinary Summit,” said Rupa Bhattacharya, Executive Director-Strategic Initiatives Group at The Culinary Institute of America. “When choosing our valued sponsors, we look for brands that share in our passion for innovation and building a better future. We are happy to have Nasoya and Pulmuone as Grand Platinum sponsors at this year’s summit and admire the brands’ shared interest in elevating the quality and diversity of offerings in the plant-based space, providing quality and sustainable plant-forward options.”
The Global Plant-Forward Culinary Summit is inspired by the CIA’s Worlds of Flavor® International Conference & Festival as well as Menus of Change®, a joint initiative of the CIA and Department of Nutrition at Harvard T.H. Chan School of Public Health. For more information on the summit, click here.