4th Plant-Based Foods Course Europe 2020

3-4 December 2020, Germany

Register by 31 December and save € 500

Programme

Welcome Reception



2 Dec, Evening

18:30 - 19:30
Welcome Reception

Plenary
Plant-Based Foods Innovation Opportunities

3 Dec, Morning

09:00 - 09:30
Welcome, Course Outline & Plant-Based Foods Industry Opportunities & Challenges
09:30 - 10:00
The Plant-Based Foods Future and Tipping Points
10:00 - 10:30
Plant-Based Foods Challenges: Take 7!
10:30 - 11:15
Break with Plant-Based Foods Tastings
11:15 - 11:45
Vegetable Proteins: What is the Value and How to Balance New Formulations
11:45 - 12:15
Plant-Based Foods: Nutritional Strategies
12:15 - 13:40
Break with Plant-Based Foods Tastings

Tracks for 2 Industries
- Dairy-Free & Beverages
- Meat-Free & Snacks

3 Dec, Morning

Dairy-Free & Beverages
08:55 - 09:00
Welcome & Opening by Track Chair
09:00 - 09:30
High Protein Blends: Balancing the Nutritional Profile with Rice
09:30 - 10:00
Innovating in Dairy-Free with Novel Oleosomes
10:00 - 10:30
Pea Milk and Beyond - Overcoming Pea Protein Challenges & Expanding its Product Portfolio
10:30 - 11:15
Break with Dairy-Free & Beverages Tastings
11:15 - 11:45
Formulating Vegetable Protein Dairy-Free & Beverages: Do & Don'ts
11:45 - 12:15
Optimizing High Protein Plant-Based Beverages
12:15 - 13:15
Break with Plant-Based Foods Tastings
Meat-Free & Snacks
08:55 - 09:00
Welcome & Opening by Track Chair
09:00 - 09:30
From Alternative to Mainstream: Rethinking Plant Based Meat
09:30 - 10:00
Getting the Product Appearance & Color Right!
10:00 - 10:30
Cleaning up Labels: Replacing Methyl Cellulose in Meat Alternatives
10:30 - 11:15
Break with Meat-Free & Snacks Tastings
11:15 - 11:45
Creating a New Development Platform with Flax Seed
11:45 - 12:15
Opening Up the Box of Pulses for Meat-Free Snacks
12:15 - 13:15
Break with Plant-Based Foods Tastings

2 Tracks for 2 Industries
- Dairy-Free & Beverages
- Meat-Free & Snacks

4 Dec, Morning

Dairy-Free & Beverages
13:40 - 13:45
Welcome & Opening by Track Chair
13:45 - 14:15
The Rise of Oat Milk
14:15 - 14:45
Non-Dairy - Which Way Forward?
14:45 - 15:15
Improving Mouthfeel and Creaminess in Dairy-Free
15:15 - 15:45
Break with Dairy-Free & Beverages Tastings
15:45 - 16:15
Protein – Culture Interactions: Understanding the Texture and Taste
16:15 - 16:45
Innovative Texture Solutions for Plant-Based Dairy Alternatives
16:45 - 17:15
Flavor in Plant-Based Beverages
Meat-Free & Snacks
13:40 - 13:45
Welcome & Opening by Track Chair
13:45 - 14:15
The Plant-Based Movement Escalates: Meeting Demands of Meat-Free in North America
14:15 - 14:45
Building Tomorrow’s Burger: Ingredient Technologies for Refrigerated Meat Analogues
14:45 - 15:15
Meat-Free Pieces: A Product Outlook from a Processing View
15:15 - 15:45
Break with Meat-Free & Snacks Tastings
15:45 - 16:15
Fattiness: Taking Things to the Next Level
16:15 - 16:45
Innovations with Texturized Protein and Starches for Plant Based Meats
16:45 - 17:15
New Ingredient Sources: Mycoprotein

Plenary
The Bigger Picture -5 Dec, Afternoon

13:15 - 13:40
Building Plant-Based Foods Ecosystems
13:45 - 13:50
Summary & Outlook
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL