[country music]

Eric Cohen:

We're putting on a sustainable food showcase with the intent to highlight a number of companies that are doing really exciting and innovative things in the food tech space. We think this is going to be a nice, intimate event for a lot of these companies to showcase what they're doing and an ecosystem of investors and nonprofits and financiers and other folks that are spending time in and around the food space. 

Kelsey Tenney:

Voyage is presenting what we're calling the Voyager tart. We're utilizing our cocoa-free chocolate in a ganache with a raspberry coulis. And these events are really important for us because I think a lot of people are still a little bit isolated from the food technology space. It's seen as sort of a fancy, not for me, very sciencey, petri dish thing. And every time we're able to showcase these ingredients in a real food consumption experience really enables us to take that stigma out of the product and ensure that people really get it. 

Mazen Rizk:

Climate change is moving faster than we imagined. Sustainability is a key topic for every company. We've seen that if we approach it from that perspective, really looking for positive partnerships with different stakeholders, we're able to create faster and bigger impact. J.P. Morgan has done a great job introducing us to different stakeholders, mainly on the financial side and the business side.

Kelly Belcher:

Food tech companies are really good at developing technologies, thinking about the end users. But the hard part about food technology is marketing their products. So the genesis of the event was, why don't we have these founders come in, showcase their products, prepare the products, and have thought leaders, investors, and folks from J.P. Morgan come and try it out, and taste it, and give feedback.

Michael Fox:

In our space in food, people do want to eat sustainably, but they won't compromise on taste or price. Tonight, we're presenting two products: our Pulled Shiitake Mushrooms, which is a shiitake mushroom-based product that has the taste and texture of a pulled beef or a pulled pork. And then we're also showcasing our ground shiitake mushroom ingredient, which is designed to be blended with ground beef.

Andy Kleitsch:

Events like tonight are so important because, as we're out there trying to disrupt the world and get people to make more sustainable choices, the first thing you have to do is get your product into the customer's hands, get it into their lips, let them taste it. And what I say is, there's this "Aha" moment that happens.

Eric Cohen:

We cover a wide selection of companies and industries, from startup all the way through publicly traded. So our role is to support the entire movement globally, across all size companies, and across a wide variety of technologies that all have a role to play in the energy transition. 

END