Jason Robertson

Vice President, Food + Beverage

Kansas City, MO

Jason Robertson CRB

Jason Robertson serves as Vice President, Food + Beverage at CRB, championing integrated design, construction and delivery solutions to bring innovative solutions to clients and drive the company’s growth in both traditional and emerging F&B markets.

Blending manufacturing and production expertise across traditional food segments with market-leading project delivery for producers of alternative proteins, Robertson has more than twenty years of experience in design and construction, with more than 15 of those years serving CRB clients.

He is a member of the Industrial Asset Management Council and Design-Build Institute of America (DBIA), Mid-America Region. Robertson acted as president of the DBIA, Mid-America Region in 2014 and served as president of the International Society for Pharmaceutical Engineering, Midwest chapter in 2012. He was named an Engineering News-Record Top 20 Under 40 honoree in 2014.

Insights By Jason

close up image of cells

The current trends and challenges in alternative proteins production

Our latest Horizons: Alternative Proteins report reveals significant growth in the industry, with cultivated meat and fermentation-derived proteins producers making the most notable leaps. However, manufacturers are still facing obstacles around scale-up, sustainability, and regulatory approvals.

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close up texture of meat

Emerging trends in pet food manufacturing

Optimism, innovation, and the dynamics of a changing pet food manufacturing industry.

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Avocados

Food and beverage manufacturing: 6 trends to watch

Food and beverage manufacturing trends driven by innovative new processes and products, consumer demand and evolving market conditions.

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plant cell used in alternative proteins

The reward and risk of alternative proteins

Cost, regulation, and scalability pose stiff challenges to feeding a hungry world.

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The current state of cultivated meat: the science, challenges and opportunities

The science of manufacturing cultivated meat has progressed significantly in the last few years, but manufacturers still face hurdles to get their products to market. This is a look at that evolving science and the future of cultivated meat.  

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