Plant-Based Foods & Proteins Summit Europe
7-8 June 2023, The Hague, Netherlands
Take part in Summit Europe to position yourself amongst the top plant-based foods and proteins industry thought leaders and disruptors in The Netherlands, Europe, and the world. With three tracks to choose from, the Summit will have something for everyone working in the plant-based food formulation sector. If you work for innovative ingredients manufacturers, alternative proteins suppliers, food brands, retailers & foodservice, equipment & processing providers, or related fields, this Summit is for you!
The Summit will provide invaluable networking opportunities and experts will share the latest findings and insights of the entire value chain. The program will focus on the market, current trends, investments, and collaboration opportunities. Themes of affordability, accessibility, healthy diets & nutrition, and sustainability will be central, which are focal points of the Sustainable Development Goals.
We hope to see you there for many mouth-watering and sustainability-oriented presentations from some of the best experts in the field.
Our Partners
Optimizing Value Chains
We are the bridge between food professionals, by providing forums to build purposeful partnerships, generating new business opportunities, and ultimately unlocking potential that can achieve real impact. Join us for two days to learn the latest innovations and research, find solutions and strategies, grow your network, and discover where the plant-based sector is heading next. An event not to be missed!
Why Attend
Unique Plant-Based Foods & Proteins Industry Summit
We bring together the thought leaders, start-ups, researchers, and every one in between, to learn about the latest innovations in global protein sustainability and products of sensory excellence, discuss pressing issues facing the industry, and share solutions and opportunities.
- 400+ delegates
- Top ratings: Insights 8.0 – Networking 8.8 – Bridge2Food 8.8
- Access to a unique group of startups in plant-based foods
- Unique 1-to-1 networking meetings throughout the event
- 75+ speakers
- 40+ exhibitors
Program
Welcome Day
An informal meet & greet with your fellow delegates, friends, and colleagues. A great way to catch up and have fun.
Day 1
Welcome and Registration.
1-to-1 business meetings will be available to book in meeting rooms 1-7 and in the networking areas of the Fokker Terminal as well as during the Summit networking events. See the Event App for more details.
- Welcome & Opening Summit Chair - Vincent Brain General Manager Bridge2Food; Dr. Anne Louise Dannesboe Nielsen, Director, Ph.D., DTI
- Plant-Based Foods Industry: The Business of Driving Food Systems Change - Dr. Stacy Pyett, Program Manager Proteins, Wageningen University & Research
- Panel: Transforming Agriculture: From Farm to Fork - Matthias Krön, CEO, Donau Soja; Prof. Dr. Ir. Luisa Trindade, Professor Bioresources Breeding, and Genetics - Wageningen University & Research; Francisco Guerreiro, Member of the European Parliament; Cesar Gonzalez, Manager Public Affairs, Euroseeds; Ruud Tijssens, Group Director Public & Cooperative Affairs, Agrifirm; Nigel Moore Head of Nutritional Food Ingredients KWS Group; Geert Maesmans, Research & Innovation Leader, Cargill
10:30 - 11:00 Morning Networking Break
- Plant-Based Alternatives: Meeting Consumer Choices - Tom Rees, Industry Manager, Euromonitor
- Panel: The Elephant in the Room. Is the Plant-Based Industry Really Dead? Tom Rees, Industry Manager, Euromonitor; Tim York, CEO, v2food; Matteo Parenti, Director, Blue Horizon: Guillaume Fiches, Category Marketing Lead Culinary, Nourish Europe, IFF
- Textile Technology for Plant-Based Texture at Scale - Dr. David Schmelzeisen, Co-Founder and CTO, Project Eaden
- Consumer & Industry Challenges Track I Introduction - Kevin Camphuis, Co-Founder, Shakeup Factory; Marie Breysse, Head of Innovation, Shakeup Factory
- Delicious Food Innovations Track II Introduction - Laura Sena San Miguel, Sr. Global Specifications Manager, Danone Nutricia Research
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Sustainable Processing Innovations Track III Introduction - Dr. Joshua Mayers, Researcher, RISE; Danièle Karleskind, Deputy General Director, Improve
Lunch time! There will be:
- A range of (plant-based food) tastings waiting for you to tickle your taste buds
- The chance to network with other delegates whilst connecting over food!
- Consumer & Industry Track Welcome - Kevin Camphuis, Co-Founder, Shakeup Factory, Marie Breysse, Head of Innovation, Shakeup Factory
- Panel: The Market, Category & New Innovations - Marion Bazille, Senior Programme Manager, Big Idea Ventures; Carlotte Lucas, Senior Corporate Engagement Manager, GFI; Frankie Fox, CEO & Co-Founder, Foodsquared Earth
- Plant Based: Strategies in a Consolidating Market Phase: Julian Foerster, MSc, Extrusion Specialist, MIGROS Industrie
- The Future of Plant-Based Products: How Pork Can Lead the Way - Nikolai Mueller, Category Development Manager, Symrise
15:30 - 16:15 Afternoon Networking Break
- Panel: Consumer Choices & Drivers - Dr. Lisa Ronquest-Ross, CSO, v2food; Karin Lowik, Marketing Director, Vivera; Brice Le Roy, Consumer Lab Lead, Formo Bio
- Navigate the Alt Protein Consumer Reset or How to navigate the Alt Protein Consumer Reset - Randy Jagt, Future of Food & Strategy Partner within Consulting, Deloitte
- Delicious Food Innovations Track Welcome - Laura Sena San Miguel, Senior Global Specifications Manager, Danone Nutricia
- Let’s make some waves: Responding to consumers’ demand for delicious and nutritious fish alternatives - Emmy Nitert van Schijndel, Business Development Manager Fish Alternatives, DSM
- From Bland to Bold: How Flavors Can Revolutionize Plant-Based Products - Sylvaine Declerck, Creative Leader Bars, Bakery, Conf. & Dairy - Senior Flavorist, IFF
- Connecting Taste, Functionality, and Affordability with Plant-Based Innovations: Fréderic Fernandez, Product Manager Functional Proteins, Beneo; Bianca Lefevere, Product Manager Functional Proteins, Beneo
15:30 - 16:15 Afternoon Networking Break
- How to Define your Next Big Ingredient?: Floor Buitelaar, Co-Founder & Managing Partner, Bright Green Partners
- Protein bio-accessibility of mycoprotein elucidated using in vitro gastrointestinal digestion: Shanna Bastiaan-Net, Senior Project Leader, Wageningen University & Research
- Sustainable Processing Innovations Welcome - Dr. Joshua Mayers, Researcher, RISE
- Developing Partnerships to Solve Process Scale-Up Challenges in the Alternative Protein Industry - Lukasz Kaluza, Engineering Sales Manager CEE, Dedert
- Newest Processes Aiming to Create a New Generation of Protein Concentrates - Jean-Charles Motte, Head of the dry processes department, IMPROVE
- Sustainable Processing Solutions in Plant-Based Products - Astrid Heller, Dipl. Ing., GEA; Ángel Rubio Domenech, Product Manager Sales, GEA
15:30 - 16:15 Afternoon Networking Break
- Panel: Joint Integrated Solutions to Solve Processing Challenges for Plant Protein Ingredients and Foods - Antoine Perrault Business Development Manager Poittemill; Lukasz Kaluza, Engineering Sales Manager CEE, Dedert; Natasa Taseski, Process Engineer Wenger
- Assessing ESG Risks and Opportunities in Animal Protein Production Through Benchmarking: Isobel Rosen, Investor Outreach Analyst, FAIRR
A highlight event of the Summit! Each year partners and delegates have the opportunity to attend the Summit Dinner. This presents an opportunity to mingle and network, enjoy a meal, and relax!
The dinner will take place at the beautiful beach-front Barbarosa restaurant in The Hague. Tickets are €99 per person and will include food, wine, and beer.
Day 2
1:1 business meetings will be available to book throughout the day in meeting rooms 1-7 and in the networking areas of the Fokker Terminal as well as during the Summit networking events. See the Event App for more details.
- Consumer & Industry Track Introduction - Kevin Camphuis, Co-Founder, Shakeup Factory; Marie Breysse, Head of Innovation, Shakeup Factory
- Bridging Farm to Fork - from Sustainable Sourcing to Meeting Producer & Consumer Expectations (in plant-based foods as integrated raw material supplier) - Jutta Schock, Head of Marketing & Innovation, Goodmills; Dr. Kerstin Burseg, Head of R&D and Product Development, Good Mills Innovation
- Panel: Plant-Based Foods on a Pedestal: How can Retail Drive the Sales of New Plant-Based Food Products - Dr. Birgit Dekkers, Co-Founder, Rival Foods; Edwin Bark, Senior Vice President, Redefine Meat; Verena Wiederkehr, Head of Plant-Based Business Development, Billla Group
- Case Study: From Farm to the Supermarket Shelves - Michiel Meeuse, New Business Manager Protein, Agrifirm
10:30 - 11:00 Morning Networking Break
- Butchers’ answer to protein challenges in the Plant-Based category - Bart van de Ree, Technical Project Lead, Unilever
- Panel: How to Unlock Consumer Power for the Protein Diversification Transition? - Anna Handschuh, Head of Public Affairs and Impact, Onego Bio; Mathilde Do Chi, Food Law & Public Affairs Consultant, Rud Pedersen Public Affairs and Vegan Foodlaw
- Unlocking the Potential of Mycoprotein Beyond Meat Alternatives - Linda Pravinata, Lead Innovation Scientist, Marlow Ingredients
- How can Retail Drive the Sales of New Plant-Based Food Products - Frederic Vermeiren, Head of Commercial Development & Innovation, Colruyt Group
- The Changing Face of Plant-Based in the Eyes of AI - Michelle Vandamme, Business Development Representative at Foodpairing, Food Pairing
- Patent-Pending Food Tech To Revolutionize Alt-Proteins - Marc Coloma, CEO & Co-Founder, Heura
- The Importance of Novel Protein Sources in an Era of Food Shortages - Mike Hughes, Head of Research and Insight, FMCG Gurus
- Delicious Food Innovations Introduction - Laura Sena San Miguel, Senior Global Specifications Manager, Danone Nutricia
- Advancing Plant Protein Solutions: Exploring the Future of Protein and Meat Alternatives - Jake Mc Cammack, VP of EMEA Proteins, ADM
- Plant-based Food Solutions: A step ahead on sustainability and affordability - Mohamed Abd El Gawad, Head of Sales and Marketing, TIBA Starch & Glucose Manufacturing; Hesham El Ghoroury, President and CEO, TIBA Starch & Glucose Manufacturing
- From Food to Data to Food: New Approach for Meat Alternatives - Javier Zaratiegui, CEO, Cocuus
10:30 - 11:00 Morning Networking Break
- Panel: Meat-Alternatives and Beyond: Challenges and Solutions to Design Protein-Rich Foods with Plant Ingredients - Alexander Graber, Plant-Based Development Lead EU, ICL; Silvia Soragni, Product and Marketing Manager in Lallemand Bio-Ingredients, Lallemand; Luke Byrne, Director, THIS
- NPD made easy via Data and DoE - Dr. Wanrui Zhang, Senior R&D Manager, This; Lily Sulaiman, Senior Research Scientist, This
- Introduction: Value Chain Support Pitches of Startups - Marion Bazille, Senior Programme Manager, Big Idea Ventures
- Value Chain Support Pitches of StartUps - Paul den Dulk, CEO, Proteins of Tomorrow; Lucie Rein, CCO, Cultivated Bio; Florin Irimescu, CEO, Bluana; Eugene Golov, Co-founder & CBO, Upstream Foods Netherlands; Arek Kleszcz, CEO, My Egg; Constantin Marakhov, CEO, KIDEMIS GmdH; Dimitris Karefyllakis, CEO & Co-Founder, TTM
- What’s Happening with Novel Protein Foods in the EU? - Katia Merten-Lentz, Partner | Food Lawyer, Food Law Science & Partners
- Plant-Based Umami Additives: Comparing Sensory Panel Data and Consumer Study Data - Dr. Anne Louise Dannesboe Nielsen - Director, Ph.D., Danish Technological Institute
- Quality Requirements and Challenges of Ingredients for the Specialized Nutrition Industry - Laura Sena San Miguel, Sr. Global Specifications Manager, Danone Nutricia Research
- Sustainable Processing Innovations Introduction - Dr. Joshua Mayers, Researcher, RISE
- Current Agricultural Innovations that Will Drive the Future of Plant-Based Protein Ingredients - Nigel Moore, Head of Nutritional Food Ingredients, KWS Group
- Panel: From Protein Cultivation to Ingredient Quality: How can Vertical Integration and Supply Chain Connectivity Promote High-Quality Protein Ingredients? - Melanie Luangrath, Director of New Business Development Pofu, DSM; Dr. Firoz Amijee, Regulatory Professional: Food and Agriculture; Nigel Moore, Head of Nutritional Food Ingredients, KWS Group; Isabelle Privat, Head of Plant and Nutrition Dpt, Nestle; Maaike Nieuwland Researcher on food structure | Protein structural properties Wageningen University & Research
- Opportunities in Processing of Pulses to Optimize Protein Flavour and Functionality - Maaike Nieuwland, Researcher on food structure | Protein structural properties, Wageningen University & Research
10:30 - 11:00 Morning Networking Break
- Plenitude – Scalable Production of Sustainable Protein & The Role of Fermentation - Craig Johnston, CTO & Co-Founder, ENOUGH
- Panel: The Future of Pulse Processing - Roland Snel, Technical Lead Proteins & Plant-Based, ADM; Jean-Charles Motte, Head of the dry processes department, Improve; Thomas Landert, Area Sales Manager, Wenger
- Panel: EU Horizon Projects: What is Happening in EU on Alternative Proteins? - Iago Teles, Research Manager, Microalgal Biotechnology, Wageningen University & Research; Dr. Pekka Lehtinen, Adjunct Professor, VTT; Edward Sliwinski, Senior R&D Manager, Effost
- Current Status of Developing Plant-Based Ingredients in Australia - Prof. Dr. Pablo Juliano, Group Leader Food Processing and Supply Chains, CSIRO
- Maintaining protein functionality throughout processing: the full valorisation of starch and oil crops - Emma Teuling, Project Manager Protein Technology, NIZO
- Creating Future Food, Together, By Supporting Producers - Victoria Martin, Portfolio Manager EMEA, Tetra Pak
- Dry Fractionation and its Opportunities for New Powerful Crops -
Lunch time! There will be a range of plant-based food tastings waiting for you to tickle your taste buds – you have the chance to network with other delegates whilst connecting over food! If you please, you may also be matched 1-on-1 for some speeddating. Enough options to choose from – enjoy and see you in the next round!
- Consumer & Industry Challenges Outlook: Kevin Camphuis, Co-Founder, Shakeup Factory, Marie Breysse, Head of Innovation, Shakeup Factory
- Delicious Food Innovations Outlook - Laura Sena San Miguel, Senior Global Specifications Manager, Danone Nutricia
- Sustainable Processing Innovations Outlook - Dr. Joshua Mayers, Researcher, RISE; Danièle Karleskind, Deputy General Director, Improve
- Summary & Outlook - Dr. Anne Louise Dannesboe Nielsen, Director, Ph.D., DTI
- Closing - Vincent Brain, General Manager, Bridge2Food
The 1-on-1 Business Meetings will allow delegates to have short meetings of 10 minutes with potential business, technology, and research partners during pre-scheduled meetings.
Meet Our Speakers
Pricing
Get your ticket today!
| Official Registration Rate** | |
Standard Ticket | €1,995 |
| Start-up*, NGO, & University Ticket | €795 |
*This rate is only available to startups who have a turnover or balance sheet of less than EUR/USD 2 Million and fewer than 10 people, and who are not part of a multinational company.
** Excluding VAT and credit card payment surcharge
Gold Partners
Silver Partners
Bronze Partners
Media & Supporting Partners
Gold & Silver Partner Roundtables
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Partners
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DAY 1: Roundtable Discussions Day 1, 7th June | 17:30 - 18:30h |
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Day 1: Combining faba bean and rice protein, nutritionally perfect! Room 6 |
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Day 1: How to create the most delicious plant-based meat & fish alternatives that are game-changing on Taste & Texture, with sampling – Schlemmer Filet and Whole Muscle Nuggets*. Room 7 |
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Day 1: How to fully realize the potential of alternative protein? Room 5 |
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Day 1: Affordability and challenge of plant-based proteins industry: Roadmap of qualities and functional properties of plant-based proteins Room 4 |
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Day 1: Sustainable solutions and processes for dry powder processing. Room 3 |
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Day 1: Yeast: a primary and/or complementary source of Protein in Plant Based Foods Room 2 |
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Day 1: Creating Value: Identifying and elaborating consumer needs Room 1 |
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Day 1:
Private meetings Room 8 |
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Day 1: Sustainable DSP: Implementing Alternate Technologies for Ingredients Processing Room 15 |
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Day 1: The reality of the nutritional challenges for meat & fish alternatives – consumer perceptions and solutions to boost the growth of the category. Room 14 |
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Partners
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DAY 2: Roundtable Discussions Day 2, 8th June | 07:50 - 08:50h |
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Day 2: Meatless: dive into the world of texturates for meat & fish alternatives
Room 6
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Day 2: How to create the most delicious plant-based meat & fish alternatives that are game-changing on Taste & Texture, with sampling - Cumberland Sausage and Cold Cuts*.
Room 7
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Day 2: Sustainable processing solutions in plant-based products
Room 4
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Day 2: Sustainable solutions and processes for dry powder processing.
Room 3
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Day 2: Planting the seeds for sustainable product solutions
Room 1
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Day 2:
Private meetings
Room 8
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Day 2: Sustainable DSP: Implementing Alternate Technologies for Ingredients Processing
Room 15
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Day 2: Innovative plant-based protein solutions, the sustainable route to grow your business. Join the conversation and participate on the Why, What, How dynamic this scene is.
Room 5 |
Wageningen University & GEA Innovation Tour
9 June, 2023 | Wageningen & Bakel, Netherlands
Register for an optional free tour, taking you to Wageningen University & Research (WUR) and GEA’s facility in Bakel. The excursion will take you to the Wageningen University & Research campus, including meeting some of the academic teams involved in the protein transition and seeing Unilever’s “The Hive”. The tour will continue at GEA’s state-of-the-art Food Technology Centre with live demonstrations of meat-alternative processing, in addition to addressing factors influencing quality, upscaling, validation, and optimisation – from concept to production. Register for free today. Open to the first 100 people on a first come, first serve basis - attendance is subject to confirmation.
The Details:
08:15, Fokker Terminal, Den Haag - Coach buses will pick you up and will bring attendees to GEA's facility and WUR (or vice versa).
16:00, Ede-Wageningen train station - Buses will drop everyone off at the station, where you can continue your journey onward (Schiphol Airport - 1 hour 2 minutes; Den Haag Centraal Station - 1hr 11 minutes.)
Venue
Fokker Terminal | The Hague, The Netherlands
The Fokker Terminal is a monumental and inspiring industrial building in the beautiful, coastal city of The Hague. The heart of the building is an impressive 9 meter high airplane hangar - the perfect venue for a unique Summit Europe.
Address: Fokker Terminal, Binckhorstlaan 249, 2516 BB, The Hague, The Netherlands
Booking Your Stay: We recommend that you stay at the NH Hotel in The Hague. Rooms are filling up quickly, so if you are joining us for Summit Europe, please book your accommodation today.
