14th Food Proteins Course Europe 2019

10-12 September 2019, Bunnik (NL)

Theory & Practice for Plant & Animal Proteins

Register by 7 September and save € 350

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

IMPROVE can help you find the best technology for the best functionality

Plant-based proteins have versatile applications very dependent on functional properties such as solubility, gelling, emulsifying, foaming and water-holding capacity. Several techniques exist to modify the functional properties of proteins to meet your requirements. [video width="1920" height="1080" mp4="https://bridge2food.com/wp-content/uploads/2022/05/Bridge2Food3.mp4"][/video] IMPROVE can help you find the best technology for the... more >

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EverGrain barley

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