3rd Plant-Based Foods Course 2019

14-16 October 2019, Las Vegas (USA)

Easy combo with SSW 2019 (Oct 17-19)

Register by 30 June and save USD 400

Programme

October 14

18:30 - 19:30
Welcome Reception

October 15

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 Meat-Free Future and Tipping Points
Koraljka Rade Kukic, Scientist - Specialist, Nestle, US
10:00 - 10:30
Plant-Based Dairy: Taste, Product & Nutritional Category Outlook
Michelle Manderfeld, Manager, General Mills Inc., US
10:30 - 11:15
Break with Plant-Based Foods Tastings
11:15 - 11:45
Plant-Based Foods: The Market Opportunities and Product Challenges
Dr. Michel Mellema, Science & Technology Program Leader, Unilever, NL
11:45 - 12:15
Building Plant-Based Road Maps for Better Products, Applications, Ingredients and Technologies with Industry
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
12:45 - 13:15
Break with Plant-Based Foods Tastings
19:00 - 22:00
Course Dinner

October 16

13:15 - 13:45
Plant-Based Foods: Nutritional Strategies
Speaker tbc
13:45 - 14:15
The Regulatory Landscape: Opportunities & Pitfalls
Speaker tbc
14:15 - 14:45
Plant-Based Foods Associations in USA, Canada, and Europe
Mrs. Michele Simon, Executive Director, Plant Based Foods Association, US
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
14:45 - 15:00
Summary & Outlook
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
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