• Welcome & Opening - Dr. Luis Angel Fernandez, Vice President Strategic Development Flavours, MANE and Vincent Brain, General Manager at Bridge2Food
• Advice and 'Secrets' from the Boardroom- Malte Clausen, Boston Consulting Group

This presentation and chat will focus on:

- Where are plant-based, cultivated meat & precision fermentation currently heading?

- Where is the difference between the US and EU market?

- If you would have $1B, which research/development/start-up would you invest in?

- How important is more VC and research funding to make a pivotal change happen?

• Global & EU Market Overview: the Plant-Based & Alternative Proteins Landscape - Lu Ann Williams, Global Insights Director, Innova Market Insights

Despite the sector facing challenges, plant-based offerings are found around the globe and the market continues to evolve. Sustained consumer interest for alternative proteins and a demand for better flavor, taste and texture push plant-based innovation forward, with Innova research revealing great potential for the conversion of established and popular dishes. Consumers eager to embrace plant-based options as part of their diet are interested in offerings they recognize. Learn more about the current status of and new opportunities for the plant-based sector in this exclusive presentation, offering a clear and insightful overview of the global and EU Market.

• From Extinction to Inspiration: A Journey of Protein Transition and Biodiversity Resurgence - Dan Saladino, Author, journalist and broadcaster

Embark on a captivating journey through the intertwined narratives of extinction and resurgence in our food systems. From reflecting on past transitions to exploring the rapid evolution of protein sources, delve into the inspiring tale of the Swabian Alb Linse lentil's revival and the transformative potential of mycoprotein. Discover the vital role of biodiversity in shaping our ecosystems and understand the latest insights from nutrition science, illuminating the path towards a more diverse and sustainable future of food.

• Panel Discussion: Unpacking Ultra-Processed & Dispelling Myths: Examining Ultra-Processed Foods Through a Plant-Based Lens - Edwin Bark, Redefine Meat, Luke Byrne, THIS, Klara Kalocsay, Food Frontier, Dr. Clare Mills, University of Surrey & Dr. Adam Adamek, EIT Food
  This panel discussion will focus on:
   - What is the definition of (ultra-)processed foods?
   - What are consumers attitudes?
   - How can the sustainable protein industry work convey the right messages?
• Sensational Sausage! - How to Turn a Leading Meat Business into the Market Leader for Plant-Based Meat Alternatives in Germany - Patrick Bühr, Rügenwalder Mühle
  In this presentation, Patrick will dive into the transformation of Rügenwalder Mühle from a leading meat processor to a market leading manufacturer of plant-based meat alternatives and why keeping those portfolios within the same brand can actually work. Innovation as a driver for economic growth needs to come from within, product quality is the inherent reason to succeed. Patrick will also cover why value is more important than price alone.

• Track I: Consumer & Market Insights Introduction - Lu Ann Williams, Innova Market Insights
• Track II: New Product Development & Formulation Challenges Introduction - Dr. Christophe Schmitt, Nestle
• Track III: Processing Innovations Introduction - Dr. Anne Louise Dannesboe Nielsen, Danish Technological Institute
  

• Track I Welcome & Opening - Lu Ann Williams, Innova Market Insights

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

• Panel Discussion: What's Going on in the Mind of the Consumer? Bridging the Gap - Nicolas Schweitzer - La Vie, Isabel Boerdam - Week Without Meat Europe & Green Food Lab, Laura Vimercati, QSRP

This panel will focus on:

- Examining how consumer perceptions of plant-based foods align with the industry's offerings and addressing the gaps

- Why are consumers not adopting alternative proteins at the speed that was envisioned?

• A Journey Inside the Mind of the Retailer – What to Expect in Retail Development over the Next 10 Years - Bart Fischer - The MedGuide Company

This presentation will highlight the increasingly pivotal role supermarkets play within the food industry, particularly in the burgeoning "plant-based" market. As these retailers grow more dominant, they are set to reshape the landscape to their advantage. Join us as Bart delves into the rapidly evolving zeitgeist, retail developments, and the strategic considerations of retailers. This insightful presentation will offer a comprehensive look into the shifts shaping our food consumption and distribution channels.

• Track II Welcome - Dr. Christophe Schmitt, Nestle

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

• Tech Driven Ingredient Development - Accelerating Innovation - Rene Fonteijn, Symrise
• Alternative Protein Selection for Dairy Like Applications: criteria, challenges and prospects  - Dr. Vaida Urbonaite-Zuke, Senior R&D Plant Protein Expert, Upfield

Dairy products as butter, creams, cream cheese and cheese have unique structural properties and flavor. Latter properties are predominantly originating from milk proteins. Plant-based alternatives to dairy are composed of fats and hydrocolloids with no or little proteins added, where texture is delivered by hydrocolloids and taste by flavors added. Market demands for protein inclusion to close nutritional gap between dairy and plant-based. However, plant protein incorporation compromises final product texture, taste, color as well as costs to a high extent. This presentation will address key requirements and challenges of proteins for dairy-alternative product applications from different alternative protein categories.

• Track III Welcome & Opening - Dr. Anne Louise Dannesboe Nielsen, Danish Technological Institute

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead.

• Panel Discussion: Advancements in Processing, Protein Characterization, and Nutritional Assessment - Dr. Mette Skau Mikkelsen, FOSS & more speakers TBC

This panel will focus on:
 - What are the key challenges and considerations for selecting proteins derived from plant-based and alternative sources, particularly in terms of assessing protein quality, functionality, and bioavailability?
- How do researchers and industry stakeholders assess the nutritional composition and quality of plant-based and alternative protein products, and what methodologies are commonly employed for nutritional analysis and assessment?
 - What strategies and protocols are essential for ensuring quality control throughout the production process of plant-based and alternative protein products, and how can companies maintain consistency and safety while scaling production?
 - How can processing can enhance or lower nutritional quality, and how might it be considered as UPF? Is that even fair?

• Optimizing Protein Extraction Processes - Abderrafik Mermouri, IMPROVE
  Protein extraction and purification is still a hot topic of interest worldwide. Due to the importance of this resource for today's and tomorrow's needs. IMPROVE aims at adding a new step to the development of purified protein ingredients. Nowadays, process development traditionally involves lab scale conceptualization, pilot scale prototyping and industrialization phases. This schematic presentation does not fully suit with the complexity of protein purification which also includes side reactions that impact protein and byproducts quality (functional and sensorial properties). Today, IMPROVE offers a continuous demonstrator at micro-pilot scale, that allows to reduce processing time, to anticipate protein functionality and quality at industrial scale, to anticipate industrial levers, to ease scaling up taking into account at an early-stage process water consumption. This combination of equipment setup and analytical capabilities is an innovative way to reflect about industrialization.
  

Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack!

• Brand Loyalty and Trust: Driving a Movement - Linda Nordgren, Oatly

With a mission to make it easier for people to eat better and live healthier lives without recklessly taxing the planet’s resources, Oatly is driving a movement to get people to replace cow’s milk with oat drink, using communication as one of the key drivers. If you’re committed to driving a movement, there’s no room for people-pleasing. Stay true to your mission, fearlessly so. And be prepared to get involved in complex, difficult conversations. Driving a movement is about getting people to take action, to change habits. Can a company really take on a big task like that?

• How to Navigate in a Red Ocean - Henrik Lund, Naturli

This presentation will delve into the success of the Naturli brand amidst economic challenges. It will examine how Naturli manages to maintain price parity with animal-based products and explore its market strategy, including venturing into categories like seafood, contrasting with the trend of other brands focusing on enhancing core products rather than diversifying. Additionally, it will discuss Naturli's target demographic, the mainstream consumer, and the rationale behind this strategic focus.

• Cross Industry Collaboration and Innovation Partnerships: Innovation Partnerships and Co-creation with Customers for Success - Sandy De Houwer, Cargill

This presentation will highlight Cargill’s mission in the Meat & Dairy Alternatives categories, how Cargill works with customers to co-create solutions that fit their business needs, and Cargill’s investment in partnerships to accelerate emerging technologies and scale-up production.

• Panel Discussion: Regulatory Challenges for Cultivated Ingredients (Cultivated Meat, Novel Cultivated Ingredients) in Europe - Dr. Hannah Lester - ATOVA Consulting, Didier Toubia, Aleph Farms, Cornel Herrmann, ELSA Group, Lucie Racault, Nestle 

This panel discussion navigates the regulatory landscape surrounding cultivated ingredients in Europe, addressing key areas such as safety standards, labelling requirements, and the novel food approval process. It compares European regulations with those in other regions and explores efforts to harmonize international standards for trade facilitation. Additionally, it anticipates future trends in regulatory frameworks, considering the influence of emerging technologies and the role of industry stakeholders in shaping policies and standards.

• Revolutionizing Protein: Exploring the Frontier of Molecular Agriculture - Henk Hoogenkamp, Moolec Science

• Panel Discussion: How to (Re-)Formulate Products? - Rene Fonteijn, Symrise, and Christine Guilmin, Cargill

This panel discussion focuses on optimizing ingredient profiles, exploring how companies reformulate products to meet evolving consumer preferences and nutritional needs while preserving taste, texture, and nutritional value. It delves into the incorporation of novel ingredients to enhance product functionality without sacrificing taste or consumer acceptance, considering factors like texture, shelf life, and nutritional content. Additionally, it addresses the challenge of balancing affordability and quality in reformulation efforts to ensure product accessibility without compromising sensory experience. The discussion also examines strategies for maintaining brand consistency and consumer trust throughout the reformulation process, emphasizing transparent communication to mitigate confusion or scepticism among consumers.

• Creating the Future of Food Together, by Supporting Producers - Ashish Acharya, Tetra Pak 
• Upcycling Food Ingredients: A Journey through Triumphs and Trials in Real-World Case Studies - Rebecca Palmer - Terra Bio Industries 
• Panel Discussion: Resource-Efficient Processing Solutions: Sustainability Challenges - Prof.Dr. Alexander Mathys - ETH Zurich, and more speakers TBC!

This panel discussion centers on optimizing resource consumption (including Energy) in processing: what innovative approaches and technologies can companies implement to reduce resource consumption including energy and increase efficiency in processing operations while maintaining product quality and safety standards? It also addresses the broader scope of sustainability across the value chain: how can companies extend their focus on resource efficiency beyond processing to incorporate sustainability considerations across the entire value chain, including packaging, transportation, and distribution? What strategies can be employed to minimize environmental impact and promote a more sustainable approach to production and distribution? Additionally, the discussion highlights advancements in sustainable packaging solutions and other processes: what advancements have been made in the development of sustainable packaging solutions and other processes within the value chain to reduce waste, minimize resource use, and lower carbon emissions? How can companies collaborate with suppliers and partners to integrate these innovations into their operations effectively?