3rd Plant-Based Foods Course 2019

14-16 October 2019, Las Vegas (USA)

Easy combo with SSW 2019 (Oct 17-19)

Register by 13 October and save USD 400

Programme

Welcome Reception



Oct. 14, Evening

18:30 - 19:30
Welcome Reception

Plenary
Plant-Based Foods Innovation Opportunities

Oct 15, Morning

09:00 - 09:30
Welcome, Course Outline & Plant-Based Foods Industry Opportunities & Challenges
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:30 - 10:00
The Plant-Based Foods Future and Tipping Points
Dr. Koraljka Rade Kukic, Senior (Plant) Protein Specialist, Nestle, US
10:00 - 10:30
Plant-Based Foods Challenges: Take 7!
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
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
Dr. Michael Howeler, Sr. Process Engineer, Eurofinsus, US
11:45 - 12:15
Plant-Based Foods: Nutritional Strategies
Dr. Matthew G. Nosworthy, Research Scientist, University of Saskatchewan, CA
12:15 - 13:40
Break with Plant-Based Foods Tastings

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

Oct. 15, Afternoon

Dairy-Free & Beverages
13:40 - 13:45
Welcome & Opening by Track Chair
Dr. Koraljka Rade Kukic, Senior (Plant) Protein Specialist, Nestle, US
13:45 - 14:15
The Rise of Oat Milk
Dan Fedsin, Director Sales & Business Development, AVENA, CA
14:15 - 14:45
Non-Dairy - Which Way Forward?
Ravi Jhala, Head of Food Development, Perfect Day, US
14:45 - 15:15
Improving Mouthfeel and Creaminess in Dairy-Free
Dr. Vineet Jindal, Global Customer Innovation Manager - Plant Based Dairy, AAK, US
15:15 - 15:45
Break with Dairy-Free & Beverages Tastings
15:45 - 16:15
Protein – Culture Interactions: Understanding the Texture and Taste
Grace Arney, Beverage Associate Application Scientist, DuPont Nutrition & Biosciences, US
16:15 - 16:45
Innovative Texture Solutions for Plant-Based Dairy Alternatives
Jaap Harkema, Marketing Manager, AVEBE, NL
16:45 - 17:15
Flavor in Plant-Based Beverages
Ashley Sabo, R&D Food Scientist, Edlong, US
Adriana Yepez, R&D Food Scientist, Edlong, US
Meat-Free & Snacks
13:40 - 13:45
Welcome & Opening by Track Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
13:45 - 14:15
The Plant-Based Movement Escalates: Meeting Demands of Meat-Free in North America
Amy Alderton, Manager, Global Innovation Group, Ingredion, US
14:15 - 14:45
Building Tomorrow’s Burger: Ingredient Technologies for Refrigerated Meat Analogues
Dr. Austin Lowder, Application Specialist, DuPont Nutrition & Biosciences, US
14:45 - 15:15
Meat-Free Pieces: A Product Outlook from a Processing View
Julie Prost, Pilot Plant Manager and Process Engineer, Clextral, US
15:15 - 15:45
Break with Meat-Free & Snacks Tastings
15:45 - 16:15
Fattiness: Taking Things to the Next Level
Dr. Vineet Jindal, Global Customer Innovation Manager - Plant Based Dairy, AAK, US
16:15 - 16:45
Innovations with Texturized Protein and Starches for Plant Based Meats
Ansgar Balzer, R&D Professional, Emsland, DE
16:45 - 17:15
New Ingredient Sources: Mycoprotein
Jim Laird, General Manager, 3F BIO, GB

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

Oct. 16, Morning

Dairy-Free & Beverages
08:55 - 09:00
Welcome & Opening by Track Chair
Dr. Koraljka Rade Kukic, Senior (Plant) Protein Specialist, Nestle, US
09:00 - 09:30
High Protein Blends: Balancing the Nutritional Profile with Rice
Susanne Stoeger-Moore, Marketing Manager, Hill Pharma, US
09:30 - 10:00
Innovating in Dairy-Free with Novel Oleosomes
Dr. Jason Hargreaves, Research Manager, Botaneco, CA
10:00 - 10:30
Pea Milk and Beyond - Overcoming Pea Protein Challenges & Expanding its Product Portfolio
Andy Seaberg, Senior Director Product Research & Development, Ripple Foods, US
10:30 - 11:15
Break with Dairy-Free & Beverages Tastings
11:15 - 11:45
Formulating Vegetable Protein Dairy-Free & Beverages: Do & Don'ts
Dr. Michael Howeler, Sr. Process Engineer, Eurofinsus, US
11:45 - 12:15
Optimizing High Protein Plant-Based Beverages
Mindi McKibbin, Principal Scientist, Beverages, DuPont Nutrition & Biosciences, US
12:15 - 13:15
Break with Plant-Based Foods Tastings
Meat-Free & Snacks
08:55 - 09:00
Welcome & Opening by Track Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:30
From Alternative to Mainstream: Rethinking Plant Based Meat
Dr. Matthew McGuffey, Product Manager Savoury, Givaudan, US
09:30 - 10:00
Getting the Product Appearance & Color Right!
Tammi Higgins, Global Business Unit Head Coloration and Real Food Ingredients, Lycored, US
10:00 - 10:30
Cleaning up Labels: Replacing Methyl Cellulose in Meat Alternatives
Dr. Kurt Villwock, Director of R&D, Fiberstar, US
10:30 - 11:15
Break with Meat-Free & Snacks Tastings
11:15 - 11:45
Creating a New Development Platform with Flax Seed
Danielle Black, Sr. Product Manager, Plant-Based Nutrition, Glanbia Performance Nutrition, US
11:45 - 12:15
Opening Up the Box of Pulses for Meat-Free Snacks
Jennifer Evancio, Director Sales & Business Development, Avena Foods, CA
12:15 - 13:15
Break with Plant-Based Foods Tastings

Plenary
The Bigger Picture


Oct 16, Afternoon

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