University and we sponsor the Michael Hayden center for intelligence policy and International Security that put on a number of wonderful programs over the past few years and we will continue to do so. Very flattered by this turn out. I look forward to this special event. For those of you who dont know George Mason University has policy and government that provides academic programs in fairfax and arlington, virginia and we have a number of professional degree programs primarily in arlington and Public Policy and public administration, International Security studies which has been ranked number 2 by u. S. News world report that we are very proud of and i think, the Michael Hayden ctr. Center for Security Policy studies, a number of other entities at this school are an important component of the recognition we receive are being leaders in the field of Security Studies so again, thank you for being here. I look forward to a great event and want to acknowledge the provost of our university
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By Almond Board of California
When it comes to plant-based snacking, product developers are just getting started. According to Innova Market Insights, plant-based claims for global food and beverage launches are experiencing strong growth with a compound annual growth rate of 57% over the 2015 to 2019 period.
As a result of such growth, snack brands are wondering how to remain relevant and deliver more healthful appeal in an increasingly crowded category. Chef Christine Farkas, Innovation Lead and founder, IHeartFood Consulting, says to let almonds inspire innovation. Almonds are incredible foundations for plant-based snacking, she says. With so many ingredient formats, textures, flavors and the 6 grams of healthy plant-based protein per serving that consumers want they make exploring plant-based snack opportunities really exciting.