Have you missed out on the
Exhibition Plant-Based Foods & Proteins Europe 2021?
You can still have access to the content! Check out the list of presentations below:
| Day 1 |
|
|
|
08:50 |
9:00 |
Welcome & Opening Exhibition
Chair |
| |
|
Gerard Klein Essink,
Bridge2Food, NL |
| 9:00 |
9:30 |
Next generation plant
based foods => opportunities to connect. |
| |
|
Joost Blankestijn,
Wageningen University & Research, NL |
| 9:30 |
10:00 |
Protein transition
perspective from a flavour house: Much more than a matter of taste |
| |
|
Holger Doering, MANE,
FR |
| 10:00 |
10:30 |
Extrusion
applications for sustainable food production and resource valorization |
| |
|
Natasa Taseski,
Wenger, US |
| 10:30 |
11:00 |
Sweden FoodTech: The
Nordics Outlook on Plant-Based Foods Investments |
| |
|
Johan Jörgensen,
Sweden Foodtech, SE |
| 11:00 |
11:30 |
Making Consumers
Crave for Plant-based Food |
| |
|
Moritz Kießwetter, Nextera by Solina, BE |
| 11:30 |
12:00 |
INNOVATE NOW in plant based meat |
| |
|
Fleming Østergaard, International
Flavors and Fragances, Inc., DK |
| 12:00 |
12:30 |
How to create inspiring dairy
alternative products? The cheese challenge. |
| |
|
Thomas Grataloup, Ingredion, DE |
| 12:30 |
12:50 |
How to boost your
innovation with startups |
| |
|
Jan Meiling,
StartLife, NL |
| 13:00 |
13:30 |
“The Plant Positive
Way” in collaborative innovation with Cosun |
| |
|
Mike Vermeer, Royal
Cosun, NL |
| 13:30 |
14:00 |
Bridging the gap
between consumers’ expectations and the industry: outlook from a chef |
| |
|
Matthew Downes, MANE,
CH |
| 14:00 |
14:30 |
Who says you need
meat to make a great dish? Cooking at its best with wheat protein |
| |
|
Olivier Chevalier,
Beneo, BE |
| 14:30 |
15:00 |
Bridging the gap:
Processing Solutions for Texturizing plant-based and hybrid proteins |
| |
|
Natasa Taseski, Wenger, US |
| 15:00 |
15:30 |
Understanding consumers and
identifying the next protein for plant based drinks |
| |
|
Leonardo Rubio Anselmi, IFF –
International Flavors and Fragances, Inc., DK |
| 15:30 |
15:45 |
The value of creating
clean & tasty protein solutions |
| |
|
Pascal Bieri, Planted
Foods, CH |
| 15:45 |
16:00 |
EIT Food Accelerator
Network: Collaborate NOW! |
| |
|
Dr. Christoph Mandl,
EIT Food, BE |
| 16:00 |
16:30 |
U.S. Identity
Preserved-Added Attention. Added Advantage |
| |
|
Raquel Hansen,
Consultant - Independent Farmer, US |
| 16:30 |
16:50 |
Excelling in
Acceleration: The Israeli Business Case |
| |
|
Amir Zaidman, The
KitchenHub, IL |
| 16:50 |
17:10 |
The Unovis Asset
Management Outlook on Plant-Based |
| |
|
Juliana Green, Unovis Asset
Management & New Crop Capital, US |
| 17:10 |
17:30 |
Disrupting the Protein Sector:
Emerging Technologies |
| |
|
José Luis Cabañero, Eatable
Adventures, ES |
| 17:30 |
17:50 |
Being Global, Being European for
Early Stage Investements |
| |
|
Andrew D. Ive, Big Idea Ventures, US |
| 17:50 |
18:00 |
Summary &
Wrap-Up: What did we learn? |
| |
|
Gerard Klein Essink,
Bridge2Food, NL |
| Day 2 |
|
|
| 8:50 |
9:00 |
Welcome & Opening Exhibition Chair |
| |
|
Gerard Klein Essink, Bridge2Food, NL |
| 9:00 |
9:30 |
Plant-based colors
for visually appealing plant-based food |
| |
|
Steven Taylor &
Francisco Unates, EXBERRY, ES |
| 9:30 |
10:00 |
From plant to
pleasure: silky dairy-free desserts with rice ingredients |
| |
|
Benoit Tavernier,
Beneo, BE |
| 10:00 |
10:30 |
Introducing Cosun’s
growing Plant protein portfolio |
| |
|
Paulus Kosters &
Marcel van der Vaart, Royal Cosun, NL |
| 10:30 |
11:00 |
Plant Possible:
Understanding consumer demands in meat alternatives and formulating new meat
alternatives with textured pea and faba bean proteins. |
| | Tim Von Burgsdorff & Juliane Winzer, Ingredion, DE
|
| 11:00 |
11:30 |
Balancing sensory
& nutritional aspects in plant-based meat substitutes |
| |
|
Moritz Kießwetter,
Category Manager, Nextera by Solina, BE |
| 11:30 |
12:00 |
Plant Excitement –
the rise of plant-based nutrition |
| |
|
Myriam Snaet &
Hanna Bean, Beneo, DE |
| 12:00 |
12:30 |
Roundtable: Clean
Label in Plant-Based Products |
| |
|
Luis Angel Fernandez,
Lisa Ronquest, MANE, FR, Dr. Stacy Pyett, Wageningen University &
Research, NL |
| |
|
and Dr. Christophe
Schmitt, Nestlé Research Center, CH |
| 12:30 |
13:00 |
Food needs Tech – How
corporates and startups can collaborate to solve real problems |
| |
|
Prof. Dr. Bastian Halecker, Hungry Ventures, DE |
| 13:00 |
13:30 |
Innovation with Nordic Crops: The
Finnish Example |
| |
|
Mirva Lampinen, VTT, FI |
| 13:30 |
14:00 |
Plant Possible: Holistic approach to
plant based food and beverage development |
| |
|
Tim Von Burgsdorff
& Juliane Winzer, Ingredion, DE |
| 14:00 |
14:30 |
Challenges and
opportunities in formulating plant based beverages |
| |
|
Jane Whittaker, IFF –
International Flavors and Fragances, Inc., GB |
| 14:30 |
15:00 |
A Wealth of
Application Options with Cosun’s Fava HQ Isolate |
| |
|
Marlies Geerts &
Rob Vreeker, Senior Scientist Plant Proteins, Royal Cosun, NL |
| 15:00 |
15:30 |
U.S. Identity
Preserved-From the Ground Up |
| |
|
Bryan Stobaugh,
Missouri Soybean Merchandising Council, US |
| 15:30 |
16:00 |
U.S. Identity
Preserved (IP)-More You Should Know |
| |
|
Eugene Philhower,
SSGA, US |
| 16:00 |
16:20 |
Gastronomy First –
Launching Food innovations with culinary experts |
| |
|
Frank Anders, NX
Food, DE |
| 16:30 |
16:50 |
ProVeg Incubator - Shaping the future
of food: The leading accelerator for plant-based and cultured food startups |
| |
|
Albrecht Wolfmeyer, ProVeg
International, DE |
| 16:50 |
17:10 |
Building a cutting edge ecosystem to
boost food innovation in Latin America |
| |
|
Paulo Silveira,
FoodTech Hub Brazil, BR |
| 17:10 |
17:30 |
ShakeUp Factory: How
much of your innovation will you outsource in 3 years from now ? |
| |
|
Kevin Camphuis,
ShakeUp Factory, FR |
| 17:30 |
17:50 |
Roundtable: Looking
at plant-based meat and fish alternatives? How to kick start your market
entry |
| |
|
Thomas Landert,
Wenger, CH and Leonidas Bell, No Meat Factory, CA |
| 17:50 |
18:00 |
Summary & Wrap-Up: What did we
learn? |
| |
|
Gerard Klein Essink,
Bridge2Food, NL |