Plant-Based Proteins & Foods Course Americas

3-4 November 2022, Las Vegas, USA

Innovations in Plant-Based Proteins to Create Better Foods with Novel Ingredients

Register by 31 October and save $ 450

Programme

November 2
Evening
Welcome Reception

18:30 - 19:30
Welcome Reception

November 3
Morning
Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications

09:00 - 09:25
Welcome Address, Course Overview
Vincent Brain, General Manager, Bridge2Food, GB
Javier Berterreche, Business Development Manager, Bridge2Food, ES
09:30 - 09:55
What's happening during food processing with protein denaturation and aggregation
Dr. Judy Kotler, Associate Scientist, Ingredion, US
10:00 - 10:25
Designing Plant-Based Foods: Tips to New Ingredient Suppliers
Dr. Gabriela Perez-Hernandez, Former Director External Partnerships Plant-based Protein, Kellogg’s, US
10:30 - 11:00
Morning Refreshment Break
11:00 - 11:25
From Single Cells to Plant Proteins: The Required Science to Design the Next Generation of Sustainable Foods
Dr. Lutz Grossmann, Assistant Professor, University of Massachusetts Amherst, US
11:30 - 12:00
New Nutritional & Health Benefits of Plant Proteins
Dr. Kathy Greaves, Authoritative expert in protein nutrition, Nutrition Outside the Box, LLC, US
12:00 - 13:00
Lunch for Delegates and Speakers

November 3
Afternoon
Block 2: New Plant Protein Innovations

13:00 - 13:25
Secrets to replacing wheat flour with pulses
Brittany VanBuskirk, Senior Associate, Plant Based Proteins Applications Lead, Ingredion, US
13:30 - 13:55
Bridging the texture gap; Unlocking the potential of potato protein in Plant-Based Foods
Mr. Joseph Lombardi, Sales & Marketing Director - Specialty & Innovation, AVEBE, US
14:00 - 14:25
Hydrated Protein Fiber Technology
Prateek Jain, Global Product Manager, ICL, US
Allison Fayfich, Alternative Proteins Business Manager, ICL, US
14:30 - 14:55
Creating Authenticity in Meat Analogs with Integrated Solutions
Erica Boyd, Technical Sales Specialist, Givaudan, US
15:00 - 15:25
Afternoon refreshment break with healthy snacks
15:30 - 15:55
Realizing the Potential of Upcycled Barley: Taste, Nutrition, Functionality
Rosa Sanchez, Global R&D/Applications Director, EverGrain, US
16:00 - 16:25
Tips and tricks on choosing the right natural color for plant-based products
AnnMarie Kraszewski, Senior Application Scientist, Oterra, US
16:30 - 16:55
Texturizing Plant-Based Proteins via Extrusion
Christopher Dohl, Product Development Scientist, Wenger, US
17:00 - 17:25
Plant-Based Meat and Fish through Wet Extrusion
Alexandre Riethmuller, Extrusion Food Process Engineer, Clextral, FR
17:30 - 17:35
Questions & Answers with Speakers and Wrap-Up of 1st day
Javier Berterreche, Business Development Manager, Bridge2Food, ES

November 3
Evening
Course Dinner

18:30 - 21:00
Course Dinner

November 4
Morning
Block 3: Workshops Plant Proteins

09:00 - 09:25
Workshop on sensory perception and creation of new food applications utilizing pulse proteins & flours - 20 min with the Experts in Small Groups
Brittany VanBuskirk, Senior Associate, Plant Based Proteins Applications Lead, Ingredion, US
Dr. Judy Kotler, Associate Scientist, Ingredion, US
09:30 - 09:55
Workshop on Barley Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min with the Experts in Small Groups
Rosa Sanchez, Global R&D/Applications Director, EverGrain, US
10:00 - 10:25
Workshop on Protein Innovations - 20 min with the Experts in Small Groups
Prateek Jain, Global Product Manager, ICL, US
10:30 - 11:00
Coffee and refreshment break
11:00 - 11:25
Workshop on Texturizing Ingredients via Extrusion - 20 min with the Experts in Small Groups
Eduardo Martinez, Sales Manager, Clextral, US
Alexandre Riethmuller, Extrusion Food Process Engineer, Clextral, FR
11:30 - 11:55
Workshop on Practical Applications of Dry Textured Plant-Based Proteins - 20 min with the Experts in Small Groups
Christopher Dohl, Product Development Scientist, Wenger, US
12:00 - 12:25
Workshop on Demonstrating the impact of the right natural color for plant-based meat - 20 min with the Experts in Small Groups
AnnMarie Kraszewski, Senior Application Scientist, Oterra, US
12:30 - 13:30
Lunch for Delegates and Speakers
13:30 - 13:55
Workshop on Potato Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min with the Experts in Small Groups
14:00 - 14:25
Workshop on North American Pepperoni Analogs- 20 min with the Experts in Small Groups
Erica Boyd, Technical Sales Specialist, Givaudan, US
15:30 - 15:35
Summary & Closing
Vincent Brain, General Manager, Bridge2Food, GB
Javier Berterreche, Business Development Manager, Bridge2Food, ES