15th Food Proteins Course North America 2021

21-23 July 2021, Chicago (USA)

Innovations & Workshop for Plant & Animal Proteins

Register by 30 November and save $ 500


“It was very inspiring. I think there was a good balance of people from the industry, suppliers, flavour companies and also food manufacturers, all bringing their own competence, knowledge, and also questions, issues, challenges. So I think it was a very nice environment to come to solutions”.

Jaap Harkema, Avebe

“It was a very interesting opportunity to network and also to learn about new opportunities in the market regarding ingredients. There was a good balance between practical sessions and also presentations”.

Urlik Madsen, Source Technology

“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

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Sustainability of the Pulse Value Chain as a Major Future Agri-Food Industry Challenge

Denis Trémorin, Director Sustainability at Pulse Canada will be presenting the talk “Life Cycle Analysis & Sustainability of Pulses” at Track III: New Ingredients and…
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Grain Millers’ Growth In Saskatchewan

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Environmental, Nutritional and Cost Impacts of Beef/Lentil Blended Burgers

As the interest in nutritious and environmentally-responsible food increases, and most consumers continue to keep meat on their plates, the industry must rise to meet…
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The Future of Plant Protein Processing. Frank Hrach (ST Equipment & technology) shares his views

Frank Hrach, Engineering Manager at ST Equipment & Technology USA will be presenting the talk “Protein Enhancement by Water-free Electrostatic Processing” at Track III: New…
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Why invest in Saskatchewan?

Saskatchewan, centrally located in Western Canada, has all the components that food processing and ingredient manufacturing companies need to be successful. We are leaders in…
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How to Produce High-Quality Proteins with Optimum Functionality

In the past, consumers accepted a bland taste and a long list of ingredients in their plant-based products. Today their expectations are much higher; many…
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