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

Programme

30 May
Evening
Welcome Reception

18:30 - 19:30
Welcome Reception

31 May
Morning
Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications

08:45 - 09:00
Welcome address, course overview
Gerard Klein Essink, Founder & CIO, Bridge2Food, NL
09:00 - 09:25
Protein Consumption: The Vibrant Market Opportunities & Challenges
Gerard Klein Essink, Founder & CIO, Bridge2Food, NL
09:30 - 10:10
New Nutritional & Health Benefits of Food Proteins
Prof. Dr. Harry Wichers, Scientist Food Quality & Health Effect, Wageningen Food & Biobased Research, NL
10:15 - 11:00
Coffee and refreshment break
11:00 - 11:40
What's happening during Food Processing with Protein Denaturation & Agglomeration?
Dr. Floor Schreuders, Assistant Manager Plant Meat Structuring, Unilever, NL
11:45 - 12:25
Understanding Your Food: Protein Stabilization & Emulsification Challenges
Prof. Dr. Leonard Sagis, Associate Professor, Wageningen University & Research, NL
12:10 - 13:30
Lunch for Delegates and Speakers

31 May
Afternoon
Block 2: New Plant Protein Innovations

13:30 - 13:55
Novel Soya Proteins & Applications?!
Roland Snel, Global Lead New Proteins and Technology, ADM, NL
14:00 - 14:25
Pea proteins: Creation of new foods– challenges and opportunities
Pernille Høstrup, Design Director Culinary Europe, Ingredients, IFF – International Flavors and Fragances, Inc., DK
14:00 - 14:25
Pea proteins: Creation of new foods– challenges and opportunities
Fatemeh Piroozian, Beverage Design Director – Europe, IFF – International Flavors and Fragances, Inc., NL
14:30 - 14:55
Potato proteins: Better texture solutions for plant-based foods
Jaap Harkema, Business Development Plant-based Meat, AVEBE, NL
15:00 - 15:30
Afternoon refreshment break with healthy snacks
15:30 - 15:55
Chickpea Protein for Innovative Clean Label & Tastier Applications
Kevin Bael, Key Account Manager Europe, Innovopro, BE
16:00 - 16:25
Novel Barley Proteins & Applications
Dr. Steffen Münch, Global Senior Director R&D, EverGrain, BE
16:30 - 16:55
Mycoprotein for Innovative & Sustainable Plant-Based Foods
Katarzyna Polanowska, Senior R&D Technologist, Enough Food, PL
16:30 - 16:55
Mycoprotein for Innovative Plant& Sustaibale Plant-Based Foods
Michael Kilkie, Head of Culinary, Enough Food, GB
17:30 - 17:05
Questions & answers with Speakers and Wrap-Up of 1st day

31 May
Evening
Course Dinner

18:30 - 21:00
Course Dinner

1 June
Morning
Block 3: Workshops Plant Proteins

09:00 - 12:30
Soya Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Pea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
Ulrik Madsen, Culinary Designer II Meat Alternatives, IFF – International Flavors and Fragances, Inc., DK
09:00 - 12:30
Potato Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Chickpea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Barley Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Faba Bean Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Mycoprotein for Innovative & Sustainable Plant-Based Foods
12:30 - 13:30
Lunch for Delegates and Speakers

1 June
Afternoon
Block 4: Designing Your New Plant-Based Foods

13:30 - 13:55
Using clean-label colors for plant-based perfection
Steven Taylor, Account Manager, EXBERRY, GB
14:00 - 14:25
Faba Bean Protein Isolate opportunities
Martina Gogić, Chief Research and Development Officer, Nutris, HR
14:30 - 15:00
BlackGrain from Yellow Fields - new ingredient with new application opportunities
Juha-Pekka Järvinen, Product Development Manager, Apetit, FI
15:00 - 15:45
Afternoon Refreshment Break with Healthy Snack
15:45 - 16:05
Micro-Algae: Properties & New Functionalities
Dr. Massimo Castellari, Senior Researcher, Institute of Agrifood Research and Technology (IRTA), ES
16:15 - 16:35
New Algae Isolates & Applications - 25 min with the Experts in Small Groups
16:40 - 17:00
Innovative new ingredient: Fermotein®
Maloe Kleine Haar, Food Scientist, The Protein Brewery, NL
17:00 - 17:10
Questions & answers with Speakers and Wrap-Up of 1st day

1 June
Evening
Free Evening: Invite your Course Peers for Dinner or City Walk

19:00 - 22:00
Free Evening: Invite your Course Peers for Dinner or City Walk

2 June
Morning
Block 5: Workshops Plant-Based Food Innovations

09:00 - 12:20
New Myco Proteins for Plant-Based Foods - 25 min with the Experts in Small groups
Michael Kilkie, Head of Culinary, Enough Food, GB
09:00 - 12:20
Choosing Your Colouring Agents for Best Performance - 25 min with the Experts in Small Groups
09:00 - 12:20
New Algae Isolates & Applications - 25 min with the Experts in Small Groups
Eugene Wang, CEO, Sophie’s Bionutrients, NL
09:00 - 12:20
New Micro Algae & Applications - 25 min with the Experts in Small Groups
09:00 - 12:20
New Creamy Plant-Based Fats creating Better Plant-Based Foods - 25 min with the Experts in Small Groups
Eleftheria Athanasiadi, Applications Expert, Time-Travelling Milkman, NL
09:00 - 12:20
New Binding and Flavors Systems and Optimizing Nutrition with Plant-Based Protein Blends
09:00 - 12:20
New rapeseed powder for Food Applications
09:00 - 12:20
Textured protein and Faba Bean ingredients solutions
IFF logo
09:00 - 12:20
Soy Milk – Mimicking milk taste, texture and nutritional values
Fatemeh Piroozian, Beverage Design Director – Europe, IFF – International Flavors and Fragances, Inc., NL
12:30 - 13:30
Lunch for delegates and speakers