Plant-Based Proteins & Foods Course Europe

31 May-2 June 2022, Netherlands

Innovations in Plant-Based Proteins & Building the Best Plant-Based Foods with Novel Ingredients

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Register by 26 May and save € 300

Insights

“I liked that the courses have the applicational approach to it and also the practical approach”.

Adam Diggle, Novozymes

“I loved the balance of really professional content delivery with a lot of fun and easy opportunities to just connect with different people and have really informal conversations”.

Lisa Ronquest, MANE

“There was an enthusiastic atmosphere and its really interesting to see the capacity and the abilities of what you can do with the proteins of all sources”.

Bart de Ruiter, Protifarm

“Great networking, fantastic interaction with people, high quality presentations and all engaging with the products so we really understand what we’re doing. I really loved it!”

Andreea Tolea, Givaudan

“It was interesting to see what is happening out there in the business with all the proteins that we are not yet working with but might be interesting for the future”.

Hubert Heijligers, Heinz

“This summit is a great opportunity for networking. A great opportunity to meet suppliers, end users and other colleagues. A lot of opportunities to speak with them and to debate and dig in into details. It’s very good for networking”.

Ines Plasencia, Gil Pladis

“I think it was a really wonderful opportunity to get to meet a diverse group of people all interested in animal and plant based proteins but coming from different perspectives. Wonderful opportunity to learn and stand new opportunities and insights from different parts of the world”.

Lisa Ronquest, Woolworth

“For me it’s a good refresher about all the different functionalities you can find in the ingredients and also the new ingredients that will become available in the future”.

Marie Helene Leclerq, Nestlé-Purina

“It was all about the proteins and also I came with a person from a different company. It was very good for me to make new relationships with other companies”.

Kim Sang Kab, Dong Su

“I learned a lot but also a memory refreshment about animal proteins. I also met a lot of nice people here”.

Joy Leegwater, Smilde

“It’s a good combination between the technical part, where it goes deep into the specifications and both practical parts where you see the applications”.

Jaap Stockman, Meelunie

Q&A: GEA helps customers scale up from plant-based to cell-based

GEA is one of the world’s largest suppliers of systems and components to the food, beverage and pharmaceutical industries. Its New Food division is primarily focused on the production of alternative protein foods and protein-rich components... more >

Q&A: Symrise experts on making lives tastier and healthier

Symrise develops, produces and sells fragrance, flavoring and food ingredients, as well as functional ingredients and solutions that enhance the sensory properties and nutrition of…
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Q&A: Denis Chereau of Improve on need for second-generation proteins

Many crops have been traditional source of protein for food, either in their direct form or after processing into ingredients such as concentrates or isolates. Despite this…
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Q&A: Jean-François Maréchal of Poittemill on latest innovations in fine milling and fractionation

Poittemill is a world leader in the field of powder processing, fine-grinding solutions and preparation from laboratory to industrial scale. Its know-how allows the company…
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EverGrain coffee-tea

EverPro is perfect for plant-based milks, sports and nutrition drinks

EverGrain creates high-nutrition, low-carbon plant-based proteins by upcycling the barley that is ”spent” – or, as we say, “saved” – from our brewing process. Its…
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Video: Could Europe be the next plant-based foods hub?

“We need a research strategy, we need an upscale strategy and this is something we should work on together. No one can do it alone….
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ULTIMATE™ C-Milling is good for ingredient makers and good for the planet

With ULTIMATE™ C-Milling, IMPROVE offers the ultimate technology for dry fractionation with a protein yield extraction improved by five per cent, 20 to 50 per…
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