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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Programme

Block 2: New Plant Protein Innovations

In this block the full focus of each individual protein presentation is on:

• Properties of the various plant raw materials, proteins, functionalities & novel applications
• New protein innovations

Food proteins covered in this course (plant-based): Soy – Potato – Canola – Pea – Pulse Proteins & Flours, Concentrates & Isolates – Faba bean – Egg Albumin

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