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

> Only 10 places available

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Register by 26 May and save € 300


Block 4: Designing Your New Plant-Based Foods

New ingredients to make the best plant-based foods will be presented, such as flavours, colours, fibres, fats & oils, hydrocolloids, vitamins, minerals, and other functional ingredients. The focus is on developing new and better meat-free, dairy-free, fish-free, egg-free, beverages, ready meals, bakery & confectionery products as well as snacks.

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, AVENA, 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