Plant Power

Redefining Protein for a Sustainable Tomorrow

Join us for an inspiring evening at the intersection of science, sustainability, and community at the Sabeel Center on Thursday, August 21 from 5:30-8:30 PM. 

đź’ˇExplore the Future of Food

Discover how plant-based protein is transforming the way we eat—and the planet we share. This fundraiser event will feature our spice panel of experts as they discuss current trends in spices and recent discoveries of spice health benefits.

🎙️ Thought-Provoking Panel Discussion

Hear from industry leaders, scientists, and change-makers as they dive into the latest innovations and challenges in sustainable protein. Learn how plant power is shaping a healthier future for people and the planet.

🏛️ Exclusive Tour of the Sabeel Center

Get an inside look at this dynamic community hub and its role in supporting education, innovation, and sustainability.

🍽️ Themed Dinner Experience

Savor a specially curated plant-forward menu that celebrates global flavors and showcases the delicious potential of plant-based cuisine.

🧾 Tickets & Donations

All proceeds support education and outreach programs that promote food science, sustainability, and STEM awareness in under-served communities as part of our mission to grow and support the next generation of Food and Beverage Professionals.

🎟️ Reserve your seat today and be a part of redefining what’s on our plates—and what’s possible.

Let’s grow a greener, more equitable food future—together.

Speakers

Moderator

Charlotte Allen Founder / CEO Rebel Success for Leaders

Charlotte doesn’t just study change—she creates it. As the founder and CEO of Rebel Success for Leaders, she’s spent over two decades transforming how organizations innovate, with a particular passion for the intersection of food, sustainability, and breakthrough thinking.

During her 16-year journey at Kraft Foods, Charlotte was behind some of the innovations that shaped America’s favorite brands. But her real expertise lies in what happens next: helping leaders navigate the complex transformation from traditional food systems to the future of nutrition.

She’s guided Fortune 1000 companies, financial institutions, and scrappy startups through the kind of bold changes that don’t just improve bottom lines—they reshape entire industries.

Charlotte earned her stripes (and her doctorate from The Ohio State University) by challenging the status quo. Her international bestseller, Rebel Success for Leaders, isn’t just theory—it’s a playbook born from real-world experience in turning “impossible” into “inevitable.” When she’s not breaking barriers or simplifying complexity for her clients, she’s exploring how the next generation of plant-powered innovations will feed our future.

Her superpower? Making transformational change stick, especially in the STEM-driven organizations leading tomorrow’s food revolution.

Speaker

Eleanore Eckstrom Sr. Director of Product Development Nature’s Fynd

Eleanore has developed vegan products using Fy, a nutritional fungi protein, since October 2018.

Prior to this, Eleanore worked at The Kraft Heinz Company from 2015 to 2018 focusing on refrigerated new product platforms and leading teams through project milestones and commercialization challenges. She had a long history with Kraft Foods, from 2006 to 2015, primarily working on Philadelphia cream cheese and other initiatives in the Cheese & Dairy business.

Eleanore received a Bachelor of Science degree in Chemical Engineering from Montana State University-Bozeman and a Master of Science degree in Agriculture with a specialization in Dairy Products Technology from California Polytechnic State University-San Luis Obispo.

Eleanore excels in finding creative solutions to technical challenges and building cohesive teams.

Her hobbies include crafting, reading, and baking, and she enjoys cycling and camping with her family.

Speaker

John Hammerstone Co-Founder,
Symphony Foods Adjunct Professor IIT

John Hammerstone is a veteran food scientist with over 30 years of experience at Mars, Inc., where he served as a Senior Research Scientist specializing in natural products, flavor chemistry, lipid oxidation, and food safety technologies.

He is best known for his pioneering work in the analysis of proantho-cyanidins, which directly led to the development of the USDA’s database on proanthocyanidin content in foods—a foundational resource in nutrition science.

He holds over 30 patents related to the use of flavanols as pharmaceuticals and nutraceuticals, and contributed to two DARPA-funded programs focused on enhancing soldier performance through food-based interventions.

Today, John is the co-founder of Symphony Foods, a plant-based food company innovating with the sustainable grain sorghum to create flavorful, nutrient-dense products that are vegan and free
from major allergens.

Through Symphony Foods, he continues to advance the intersection of science, sustainability, and nutrition.

Speaker

Brian Klopf Proteins Lead – Global Ingredient Science Mars Inc.

Brian Klopf is a food scientist and innovation leader specializing in sustainable protein innovation.

With a Bachelor’s in Food Science from Iowa State University and a Master’s in Food Technology & Engineering from Wageningen University & Research, Brian has led product development formulations for brands like Beyond Meat and Nature’s Fynd.

He now heads the Sustainable Protein Research Platform at Mars Wrigley and serves on the advisory board for AOAC International’s Novel Foods Program.

Learn more about Mars’ efforts towards GHG reduction through “recipe optimization” in our net-zero roadmap. For more information: https://www.mars.com/sustainability-plan/healthy-planet/net-zero-2050.

Mars is one of the largest peanut buyers and processors globally as well – plant protein highlighted in brands such as Snickers and KIND.

Speaker

Dan Kennedy Senior Sales Manager, Protein Fortification Ingredion

Dan has a Bachelor of Science Degree in Nutrition and Dietetics from the University of Minnesota, Twin Cities. An avid and lifelong long distance runner Dan turned to nutrition from engineering while at the University of Minnesota. Not satisfied with the opportunities available in nutrition Dan turned to food technology starting his career with ConAgra where he become the subject matter expert on marshmallows and worked on core brands such as Chef Boyardee, Crunch n’ Munch and Pam. Dan furthered his technology experiences with Nuvex in extruding protein for lifestyle brands such Kashi, Clif Bar and Balance Bar. Dan moved into the business side to continue to develop markets for protein with H&W Ingredients, Solae, DuPont, PureCircle and Ingredion. Dan unintentionally has worked in the protein space for over 25 years in both technology and business and sales development.

About Our Hosts

IFANCA (Islamic Food & Nutrition Council of America) is a not-for-profit organization committed to helping consumers and industry source authentic halal products since 1982.

IFANCA promotes halal by helping industries produce halal-certified products, increasing awareness through education, and building and supporting institutions.

The Sabeel Center is an Islamic Museum and community space dedicated to the life of Prophet Muhammad (SAW). It features various galleries that illustrate the history and legacy of Islam’s last prophet.

It is a place where visitors can develop a greater understanding of Islamic culture and heritage through the arts, both learned and practiced.

Furthermore, the Sabeel Center serves as a base for community development. From offering a robust elder services program, to youth empowerment & education, a learning resource center for new immigrants and refugees, as well as a Halal community kitchen and pantry.

The Sabeel Center strives to offer impactful social services, honoring the teachings of Muhammad (SAW). The Sabeel Center is an initiative of the Islamic Food and Nutrition Council of America (IFANCA®), a global leader in halal certification.

Register Now Add to Calendar

Date

Thursday, August 21, 2025

  • 5:30-6:15 PM
    Networking & Tour of Sabeel Center
  • 6:15-6:25 PM
    Welcome from CFSF
  • 6:25-7:20 PM
    Dinner & Creation of Protein Blend
  • 7:20-7:35 PM
    All You Need to Know About Plant Power in 15 minutes!
  • 7:35-7:55 PM
    Dessert
  • 7:55-8:25 PM
    Panel: Redefining Protein for a Sustainable Tomorrow

Fees

  • $50 Normal Registration
  • $25 Student Registration

Menu

Appetizer

  • Chinese Chicken Pakora ( Made with Graham Flour)
  • Falafel

Salad

  • Asian Sesame Salad with Snow Peas and Seeds

Main Course

  • Addas Pulao
  • Chick Peas and Chicken
  • Mixed Vegetables or Long Squash with Lentils
  • Hummus
  • Naan or other bread

Dessert

  • Lokhi Halwa ( Dessert made with Squash)
  • Fruit
  • Cake

Locations

Sabeel Center

8800 Ballard Rd.
Des Plaines, IL 60016

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