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 5: Workshops Plant-Based Food Innovations

Various workshops will be on 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 for new and better meat-free, dairy-free, fish-free, egg-free, beverages, ready meals, bakery & confectionery products as well as snacks.

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