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.

Welcome & Opening Summit - Dr. Lutz Grossman, Assistant Professor, University of Massachusetts; Charlotte Neher, Programme Coordinator, Bridge2Food

The plant-based foods and proteins ecosystems aim to enhance connectivity among various stakeholders, including consumers, retailers, brands, and more, to accelerate the protein transition in alignment with the UN Sustainable Development Goals 2030. This transition can impact goals such as Zero Hunger, Good Health and Well-Being, Responsible Consumption and Production, Climate Action, and Life on Land. The 2023 Bridge2Food Summits will provide insights, define a research agenda, unite industry leaders, and foster collaboration to achieve these objectives, focusing on affordability, healthy diets, delicious foods, and sustainability.

Welcome by Plenary Chair - Dr. Stacy Pyett, Program Manager Proteins for Life, Wageningen Food & Biobased Research

The History and Future of Alternative Protein Diets in Asia - Dr. Keri Matwick, Senior Lecturer, Nanyang Technological University

Alternative protein diets are seen as the future to combat environmental and food security challenges, featuring plant-based, algae, fungi, insects, and cultured meat proteins. Media and research spotlight their taste, cost, innovation, and safety, shaping our food choices and identity. These proteins have historical roots in diets, notably in Asia, shaping our perception and consumption trends.

Panel Discussion: Growth Perspectives and Challenges of Plant-Based Foods in Asian Markets - Chris Coburn, Head of Sales, v2food; Emil Fazira, Insight Manager, Euromonitor International - Kelvin Ng,  Executive Vice President,  Float Foods - Karin del Rey, Program Director, Big Idea Ventures; Eliza Tsun, Sales Manager Plant Protein, Roquette

This panel discussion will delve into the comparative analysis of Asian countries, highlighting variations and opportunities in their markets. It will explore the driving forces behind specific markets, particularly in developing nations, and identify regions experiencing significant growth. Additionally, the discussion will assess the diversity of products available, consumer preferences, and the reception of overly processed plant-based foods in the Asian market.

Networking time - Enjoy a break to network with other delegates whilst connecting over a coffee and a snack!

One Planet, Many Plates: Sustainable Ingredients & Technological Innovations - Prof. Dr. Michelle Colgrave, Professor of Food and Agricultural Proteomics, Edith Cowan University

The global population's increasing wealth drives a growing demand for animal protein, posing sustainability challenges. Technologists are exploring eco-friendly, cost-effective protein solutions, from plant-based options to lab-grown meat. This presentation delves into the latest developments in complementary proteins and their current applications in the food industry.

Panel Discussion: How does Innovation drive Affordability? - Allan Lim, Innovation & Partnership Manager, Nestlé; Prof. Dr. Michelle Colgrave,  Professor of Food and Agricultural Proteomics, Edith Cowan University; Ryan Xue, Executive Director, China Plant-Based Foods Alliance

This panel will focus on:

• Better nutritional properties
• Affordability
• what are the challenges? How to expand the market?
• What are the new trends? Ingredients/Technology. 
• Interaction between raw material production/availability and affordability of finished consumer goods

Shaping the Future Food System - Dan Pathomvanich, CEO, NR Instant Produce PCL

Shaping the future food system in 2023 means creating a sustainable, tech-driven, and nutrition-focused approach that ensures everyone's access to healthy food while safeguarding the environment and bolstering our resilience to disruptions.

Consumer & Industry Challenges Track I Introduction - Arjan Jongkees, Head of Agrifood Science Technology and Nutrition, SIMPLOT

The Aims of the Consumer & Industry Track are to create shared visions on:

• What are the key industry trends moving forward to 2024?
• How relevant are themes like Affordability, Healthy Diets & Nutrition, Delicious Foods, and Sustainability?
• What will drive consumers to buy more plant-based foods? How relevant is the climate when shopping for food?
• What is the perspective of retail and food service? More importantly, what can we learn from data? What do the numbers teach us?
• What is needed to crack the nuts for consumers when we talk vegan cheese, meat-free, fish-free and egg-free? 

Sustainable Processing & Delicious Food Innovations Track II Introduction - Dr. Lutz Grossmann, Assistant Professor, University of Massachusetts

The Aims of the Sustainable Process Innovations Track are to create shared visions on:

• How relevant for developing new process technologies are themes like Affordability, Healthy Diets and Nutrition, Delicious Foods, and Sustainability?
• What does the world of novel food processing technologies look like?
• What can we expect in the coming years?
• Which key new technologies will emerge and how can the value chain tap into these opportunities?
• Which new crops will be relevant?
  

Lunch and Networking Break. There will be:

• A range of (plant-based food) tastings waiting for you to try
• The chance to network with other delegates whilst connecting over food

Roundtable Discussions led by Gold & Silver Partners

1-on-1 Business Meetings

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.

Consumer & Industry Track Welcome - Arjan Jongkees, Head of Agrifood Science Technology and Nutrition, SIMPLOT

Panel Discussion: The Market, Category, & New Innovations - John Cheng, Founder & CEO,  Innovate 360; Jolene Lum, Head of Business Development, Nurasa; Margareta Anastasia, Marketing and Product Lead, Hegg

This panel will focus on:

• What are the Key Retail Growth Areas in Plant-Based?
• What are the main categories at present? 
• Retail Growth & Category Data Overviews
• Differentiation & New Growth
• Precision Investment?

Plant-Based Foods on a Pedestal: How Can Retail/Foodservice Drive the Sales of New Plant-Based Food Products - Addis Tan, Co-Founder & CFO, Lovehandle

Panel Discussion: How can Retail & Foodservice Drive the Sales of New Plant-Based Food Products - Helga Tjahjadi, Co-Founder & CEO, Green Rebel Foods; Addis Tan, Co-Founder & CFO, Lovehandle; Oliver Truesdale Jutras, Founder & Chef, Re:Growth

This panel will focus on: 

• What can we do better in retail and foodservice to drive sales of Plant-Based Foods?
• What can we do better in retail and foodservice to drive sales of products made with alternative proteins, including cell-based products?
• Which product categories do particularly well?
• What have we done well and what can be improved?

Sustainable Processing & Delicious Foods Track Welcome - Dr. Lutz Grossmann, Assistant Professor, University of Massachusetts

From Field to Fork: Turnkey processing solutions for plant-based food - Gugliemo Ferracin, R&D Technologist, GEA; Ekapat Bhakavu

How do extrusion and downstream food processing technology contribute to diversifying your plant-based foods while meeting consumer demands for texture, taste, appearance, and increased sustainability value? GEA Technology Centers – food technology expertise to support you at each step of the value chain.

Panel Discussion: How to Adjust Plant-Based Technologies to Different Markets, Different Raw Materials, and Consumption Habits  - Raavee Shanker, Founder, Vitality Foods; Chris Weng, Business Development Director Asia - Campus, dsm-firmenich

This panel will focus on:

- How taste remains a problem for many plant-based foods

- How affordability shares centre stage with taste in APAC

- A need to focus on microlocal taste and food preferences to succeed in APAC

- The Plant-Based Industry is very Western-centric. How to tailor this industry more to the Asian consumer?

-And more importantly, how to work together?

- What can be localised and what not? 

Upcycling New Generation of Nutritious and Functional Proteins - Andre Dacosta, Business Development Manager, dsm-firmenich

The production of plant-based proteins derived from upcycling by-products of major and local crops represents a very promising avenue of development to help humanity transition to a more sustainable food supply. Dsm-Firmenich recently introduced Vertis CanolaPro i90+ isolate. Canola (rapeseed) is the third largest oil crop in the world. The by-product (pomace) of the oil extraction is rich in proteins, proteins with versatile applications, non-allergenic, and with proven differentiated nutritional and functional benefits compared to soy, wheat, and pea proteins. This presentation will review broadly the manufacturing of the isolate and provide details about its nutritional characteristics and functional benefits. It will offer strategies on how plant-based food manufacturers can optimize the nutritional and sensory qualities of their products by combining proteins with different qualities.

Coffee break time! Time to network with other delegates whilst connecting over a coffee and a snack!

Unleashing the Complete Potential of Plant Proteins for Enhanced Well-Being - Dr. Werawat Lertwanawatana, CEO, SMS; Dr. Siwarutt Boonyarattanakalin, Assistant Innovation Director, SMS

Plant-based proteins are poised to become more cost-effective and affordable than animal-derived counterparts. They are expected to capture up to 11% of the protein market by 2035, driven by factors like resource efficiency, consumer health, and environmental concerns. Challenges in plant-based growth, including taste and texture issues, are being addressed, particularly by targeting the growing flexitarian market. SMS Corporation is at the forefront, offering innovative plant protein solutions like PHYTO 50, which provide higher protein content and cost savings while maintaining taste and texture. Research and innovation are vital in optimizing plant proteins for a sustainable food future.

Plant-Based Foods & Proteins in the Global Context: How does APAC compare globally?  - Nicholas Dahl, Founder & CEO, Alternative Proteins Global

This presentation will focus on detailed insights into the APAC Alternative Protein Investment Landscape. Details will be shared on investment deals, the amount invested, the location of companies receiving investment within APAC, and how the APAC region's investment compares with the rest of the world.

Alternative Protein From Policy to Consumer: The Indian Perspective - Dr. Siddharth Manvati, Co-Founder, Clear Meat

This presentation will highlight:

-Willingness to accept sustainability as a concept

-Market Understanding

-Policy Readiness  

Prospects for Sidestream Utilization in Alternative Protein Production - Dr. Maria Antipina, A*STAR (SIFBI); Christian Harmansen, Principal Investigator, A*STAR (SIFBI)

An overview of prospects of sidestream utilisation for alternative protein production with a focus on extraction, extrusion, and fermentation technologies and examples of R&D performed at the Singapore Institute of Food and Biotechnology Innovation.

Industrial Innovation: How New Protein Purification Processes Redefine the Market - Amadou Sidibé, R&D Project Manager, IMPROVE

Alternative protein market is currently facing challenges with the quality and cost of available protein ingredients. Fortunately, there are groundbreaking innovations ready to align with the needs of both formulators and consumers. In this presentation, we will explore how dry processes are set to play a pivotal role in shaping the future of this market. We will also present new developments in wet fractionation to produce 2nd generation protein isolate, opening new opportunities for the manufacturing of future products. Lastly, we will shed light on the pivotal role of IMPROVE, an R&D center specializing in alternative protein valorization, in supporting customer projects and pioneering novel technologies.

AI: How to use Machine Learning to Accelerate Fish-Free Product Development - Dr. Dhiraj Singh Head of R&D Umami Bioworks

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 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.

Consumer & Industry Track Welcome - Arjan Jongkees, Head of Agrifood Science Technology and Nutrition, SIMPLOT

Pushing Plant-Based Dairy Into The Mainstream in APAC - Emil Fazira, Insight Manager – Food, Asia, Euromonitor

This presentation will highlight Euromonitor's upcoming report showcasing key drivers and opportunities for dairy products in Asia Pacific. The presentation will provide some parallel, thought-provoking views on i) how plant-based food products could leverage these trends and consumption occasions; and ii) how plant-based products are affected by wider industry trends. Business strategies and innovations are then better equipped to align with consumer needs and expectations.

Panel Discussion: Consumer Choices & Drivers - Diem Fuggersberger,  Coco Lucas - Frantz Braha, Chief Growth Officer, SaladStop!? - David Vu, General Manager, Coco Lucas; Chris Langwallner, CEO and Co-Founder, WhatIf Foods 

This panel discussion will focus on:

• Which consumer drivers are key? Affordability, nutrition & health, variety, great taste and/or texture?
• Who is the main target group? GenZ? Millenials? GenY? Flexitarians? Other?
• How to attract first buyers, and how to keep them buying the product?
• How accepting are Asian consumers of plant-based analogues?
• How to nudge consumer behaviours and assess the trends, whilst building trust and acceptance?
• How can innovation and data help to do so? 

The Future of Eggs - Kelvin Ng,  Executive Vice President,  Float Foods

Sustainable Processing & Delicious Food Innovations Welcome - Dr. Lutz Grossmann, Assistant Professor, University of Massachusetts

Scaling Up Microbial and Precision Fermentation from Singapore to Asia and Beyond - Francisco Codoñer, CEO, ScaleUp Bio 

Our world urgently needs new ways of sustainably producing food for populations across the world, urgently. Industrial agriculture and food production have resulted in extremely adverse environmental impacts. This presents an opportunity for the novel foods industry, particularly, for new food innovations using microbial and precision fermentation. But what challenges do global food tech start-ups confront as they seek to ScaleUp for success? ScaleUp Bio’s Francisco Codoner will explain what challenges our industry faces and how ScaleUp Bio is seeking to deliver a one-stop shop of services to enable our industry to succeed, from Singapore, to Asia, and beyond. 

How can Cellular Agriculture Complement Conventional Agriculture - Calisa Lim, Program Director, APAC Society for Cellular Agriculture

Synergies between Plant-Based Proteins & Cultured Meat - Dr. Panagiotis Voudouris, Researcher, Wageningen Food & Biobased Research

Networking time - Enjoy a break to network with other delegates whilst connecting over a coffee and a snack!

Panel Discussion: The Future of Seafood - Matthew Tan, Chair for Sustainable Development in Agriculture & Fishery sectors, APEC Policy Partnership on Food Security; Mandy Hon, CEO & Co-Founder, ImpactFat; Roy Wakim, Founder, AltPlus Asia

This panel will focus on:

• Data: What are the Asian Consumption patterns?
• Why are there not so many sea alternatives out there?
• What is the market perspective on this?
• What are the opportunities and challenges?

Sustainably Sourced: How to Capture and Prove the Environmental Benefits of Alternative Meat Products: some Case Studies - Sonia Pignatelli, Environmental consultant, Project Manager and Senior LCA Analyst, LCE

After a brief overview of the Horizon 2020 project Plenitude, in which LCE takes part, a Life Cycle Assessment (LCA) study on mycoprotein is presented, as well as the related preliminary environmental impact results. Then the results of an LCA study on beef production are presented, connecting the two different food products (traditional meat and mycoprotein) to hybrid products as innovative and alternative production. LCA is a useful tool to support the choice of different alternatives, giving benefit to all the involved parties (producers and consumers) and it pushes for improvement.

Status of Plant-Based in the Australian Market - how does that shape what happens in Asia? - Kathy La Macchia, General Manager, Grains & Legumes Nutrition Council

The options for our centre-of-plate proteins are growing, and with one in three Australians consciously reducing their meat intake, this trend will continue to transform the food industry. The Grains & Legumes Nutrition Council conducted a report on the plant-based market in 2022, which captured plant-based meat, milk, dairy alternatives and ready meals in Australia and analysed trending ingredients, nutritional profiles, emerging claims, and broader market trends. Kathy will delve into the report’s key findings, discuss exciting market opportunities, and share how the rise of plant-based foods in Australia may influence and shape the Asian food market.

From Bland To Bold: Tailoring Flavour Profiles for The Different Asian Consumers - Xuess Wee, Principle Flavorist, IFF

New Technological Innovations in Dry Processing - Antoine Perrault, Business Development Manager, Poittemill

This panel will focus on:

- What are the newest technological innovations in dairy-free applications, when it comes to flavour, taste, and texture?

- What are the synergies between plant-based & precision fermentation?

- Can local ingredients be used? What role does the use of biobased materials play? 

Panel Discussion: New Technological Innovations in Dairy-Free Applications - Didier Chanove, Plant Proteins & Innovation Business Director, APMEA, Kerry; Andrew May, Co-CEO, Unigrain; Bobby Randhawa, CEO, MAD

Chair Introduction: Value Chain Support Pitches of Startups - Karin del Rey, Program Director, Big Idea Ventures

Dairy-Free

Meat-Free - Dr. Gaurav Sharma, Co-Founder, Shandi Global

Meat-Free - Dr. Siddharth Manvati, Co-Founder, Clear Meat

Fish-Free - Dhiraj Singh, Head of R&D, Umami Bioworks

Fat/Oil - Shigeki Sugii, Founder, ImpactFat

Egg-Free - Margareta Anastasia, Marketing and Product Lead, Hegg 

Ingredient - Juliana Romero,  CEO & Co-Founder, Canoela

Petfood - Yoonchan Hwang, CEO & Co-Founder, Everything but..

Q&A: Value Chain Support Pitches of Startups

Lunch and Networking Break

Lunch time! There will be:

• A range of (plant-based food) tastings waiting for you to try
• The chance to network with other delegates whilst connecting over food

1-on-1 Business Meetings

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.

Alt Protein Consumer Opportunities & Challenges: Learnings from Plant-Based Research - Jerome Linder, APAC Lead, Consumer & Market Insights, ofi

What to eat on a Space mission? Can Meat be brought to Mars? - Dr. Regine Stockmann, Principal Research Scientist, CSIRO

The current focus of human space missions is on the Moon and Mars. However, relying on Earth-grown supplies for space travelers' nutrition poses challenges due to payload and shelf life limitations. Future missions may require sustainable food production in space. Adapting terrestrial agriculture for extraterrestrial needs demands advancements in various disciplines, including agriculture, nutrition, robotics, and machine learning. Research on Controlled Environment Farming on Earth provides insights for space agriculture, offering potential benefits for both space missions and Earth's agricultural practices.

Emerging trends in Plant-Based Foods & Proteins in APAC - Nandhini, Senior Consultant, KANTAR

The plant-based food and protein market in APAC is growing rapidly, driven by several factors, including increasing health consciousness, environmental concerns, and a growing awareness of animal welfare issues. In this presentation, we’ll explore these drivers of plant-based protein along with emerging trends in the category and look at case studies of how some brands in the region have capitalized on APAC consumers’ unique flavour needs.

Summary & Outlook - Dr. Lutz Grossmann, Assistant Professor, University of Massachusetts - Charlotte Neher, Programme Coordinator, Bridge2Food; Arjan Jongkees, Head of Agrifood Science Technology and Nutrition, SIMPLOT; Dr. Stacy Pyett Program Manager Proteins for Life Wageningen Food & Biobased Research

Closing - Charlotte Neher, Programme Coordinator, 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.

Coffee will be served to send off the attendees on a sweet note!