Plant-Based Foods & Proteins Summit Americas

10-12 May 2022, Chicago, United States

Optimizing Value Chains

Unique 3-in-1 Summit on Industry, Startups, Ecosystems, Research Strategies

Only 15 exhibit spots available!

Register by 8 May and save US$ 700

Programme

May 10-12 Summit:
What's Hot?! How to Plan Your Experience?

May 10 Afternoon:
Global Plant-Based Foods & Proteins EcoSystem Walk-in (Partners only)

16:45 - 17:30
Walk-In EcoSystem

May 10 Afternoon:
Great 1-on-1 Business Networking Sessions

17:30 - 18:30
1-on-1 Business Meetings

May 10 Evening:
Welcome Reception

18:30 - 19:30
Welcome Reception

May 11 Morning:
The Bigger Picture

08:00 - 09:00
Registration
09:00 - 09:15
Welcome & Opening Summit Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:15 - 09:40
The Plant-Based Foods Industry Perspective: Opportunities & Challenges
Christian Flinn, Policy Associate, Plant-Based Foods Association, US
09:45 - 10:30
The Market, Category & New Innovation - Presentation & Panel Discussion
Meghana Kodali, SPINS Financial and Professional Services Group - Associate, SPINS, US
Russell Barnett, Managing Director and Chief Marketing Officer, My/Mochi, US
10:30 - 11:15
Morning Networking Break with 1-on-1 Business Meetings
11:15 - 11:40
The Protein Transformation: A Critical Driver of the Net-Zero Economy
Lindsay McCorkle, Director, Blue Horizon Corporation, US
11:45 - 12:10
Beyond Burgers? How to Scale the Plant-Based Foods Market
Dr. David Sabbagh, Global Business Development Lead, Protein, IFF – International Flavors and Fragances, Inc., US
12:10 - 12:35
The Plant-Based Foods & Protein Collaboration Opportunity … Panel Discussion
Michael Peters, Global Director Flavour Innovation, Mista, US
Prof. Dr. Alejandro Marangoni, Professor, University of Guelph, AF
Dr. Monjur Hossen, Experiential Food Designer, Kellogg’s, US
James Street, Director, Business Development, Protein Industries Canada, CA
Greg Paul, Marketing Director, IFF – International Flavors and Fragances, Inc., US
12:35 - 12:45
Consumer & Industry Challenges Track I Introduction
Gabriela Perez-Hernandez, Sr. Manager R&D External Partnerships, Kellogg’s, US
12:35 - 12:45
Delicious Food Innovations Track II Introduction
Ricky Lam, Manager & Scientist, Ingredient Innovation, Saskatchewan Food Industry Development Centre (Food Centre), CA
12:35 - 12:45
Sustainable Process Innovations Track III Introduction
Dr. Akshay Arora, Global Technical Director - Plant-Based Proteins, Ingredion, US

May 11 Afternoon:
Lunch Networking Break Meeting with 1-on-1 Business Meetings

12:45 - 13:55
Tastings Break: Meat-Free & Dairy-Free!

May 11 Afternoon:
Track I Consumer & Industry Challenges

13:55 - 14:00
Consumer & Industry Track Outcomes
Gabriela Perez-Hernandez, Sr. Manager R&D External Partnerships, Kellogg’s, US
14:00 - 14:25
Trends & Developments in Plant-Based Online Shopping
Kory Zelickson, CEO & Co-Founder, Vejii, CA
14:30 - 14:55
"Plant-based Eating and Regenerative Agriculture: Consumer Interest in a Tastier, Healthier and More Sustainable Future "
Dr. Shelley Balanko, Senior Vice President, The Hartman Group, Inc., US
15:00 - 15:25
Consumer Choices & Drivers: Panel Discussion
Dr. Shelley Balanko, Senior Vice President, The Hartman Group, Inc., US
Greg Paul, Marketing Director, IFF – International Flavors and Fragances, Inc., US
Kory Zelickson, CEO & Co-Founder, Vejii, CA
15:30 - 16:15
Networking Break with 1-on-1 Business Meetings
16:15 - 16:40
Delivering Magic Moments with Vegan Cheese
Adam Janczuk, Vice President, Global R&D -Nourish, IFF – International Flavors and Fragances, Inc., US
16:45 - 17:15
The Vegan Cheese Challenge: How to Crack On?
Tim Wildin, CEO, Vertage Foods, US

May 11 Afternoon:
Track II Delicious Food Innovations

13:55 - 14:00
Delicious Food Innovations Results
Ricky Lam, Manager & Scientist, Ingredient Innovation, Saskatchewan Food Industry Development Centre (Food Centre), CA
14:00 - 14:25
Creating Remarkable Plant-Based Seafood Products
Molly Czopek, Savory Application Scientist II, Givaudan, US
Dr. Matthew McGuffey, Product Manager, Savory & Protein Solutions, Givaudan, US
14:30 - 14:55
Taking Protein to the Next Level
Mark Stavro, Senior Director, Marketing & Product Management, Bunge, US
15:00 - 15:30
The Meat-Free Source Code Project
Dr. Monjur Hossen, Experiential Food Designer, Kellogg’s, US
15:30 - 16:15
Networking Break with 1-on-1 Business Meetings
16:15 - 16:40
Food Innovation Canada 2.0
Ricky Lam, Manager & Scientist, Ingredient Innovation, Saskatchewan Food Industry Development Centre (Food Centre), CA
16:45 - 17:10
The New Research EcoSystem for Plant-Based Foods & Proteins
Anusha Samaranayaka, Research Officer, Food Processing, National Research Council (NRC), CA

May 11 Afternoon:
Track III Sustainable Process Opportunities

13:55 - 14:00
Sustainable Process Innovations is What We Need! Track Introduction by Chair
Dr. Akshay Arora, Global Technical Director - Plant-Based Proteins, Ingredion, US
14:00 - 14:25
GEA, the enabler for the New Food industry
Mark Braun, International Business Development Manager, GEA Group, US
14:30 - 14:50
How can Capturing Plant-Proteins 2.0 contribute to Affordability & Sustainability?
Dr. Denis Chéreau, General Manager, Improve, FR
14:50 - 15:10
Weigh and Measure Inline without Process Interrupt
Ryan Kromhout, Global Industry Division Manager Food, Krohne, DE
15:10 - 15:30
Tackling the Affordability Challenge for Food & Ingredient Processing: Panel Discussion
Fabrice Garrigue, Business Development Director, Improve, FR
Ryan Kromhout, Global Industry Division Manager Food, Krohne, DE
Harshal Kshirsagar, VP - Vice President, Tyson Foods, US
15:30 - 16:15
Networking Break with 1-on-1 Business Meetings
16:15 - 17:15
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Fei Luo, CEO & Co-Founder, Liven Proteins Corp., CA
Rebecca Bradley, Outreach & Marketing, Terra Bio, CA
Deb Anderson, Director New Business Development, The Protein Brewery, US
Katie Spear, Director Operations, Back of the Yards Algae Sciences, US

May 11 Afternoon:
Great 1-on-1 Business Networking Sessions

17:15 - 18:40
1-on-1 Business Meetings

May 11 Evening:
Summit Networking Dinner

19:30 - 21:30
Summit Dinner

May 12 Morning:
Great 1-on-1 Business Networking Sessions

07:50 - 08:50
1-on-1 Business Meetings

May 12 Morning:
Track I Consumer & Industry Challenges

08:55 - 09:00
Raising the Bar for Meat-Free & Fish-Free Track Outcomes
Gabriela Perez-Hernandez, Sr. Manager R&D External Partnerships, Kellogg’s, US
09:00 - 09:25
The Changing Face of Plant-Based in the Eyes of AI
Amit Ashkenazi, Head of Strategic Engagements, Tastewise, US
09:30 - 09:55
A Startup Perspective: Overcoming Barriers to Consumer Adoption through Insights-Led Innovation
Emilie Fitch, Chief Growth Officer, Nowadays, US
10:00 - 10:25
The Future of Plant Based is Clean Label
Tyler Mayoras, Co-founder & Co-CEO, Cool Beans, US
10:30 - 11:00
Morning Networking Break with 1-on-1 Business Meetings
11:00 - 11:25
Consumer Challenges
Harshal Kshirsagar, VP - Vice President, Tyson Foods, US
11:30 - 11:55
Leveraging AI to Unlock the Next Generation of Plant Based Foods
Noah Gerber, Product Developer/Food Scientist, NotCo, US
12:00 - 12:25
Meat-Free & Fish-Free Innovations: Value Chain Support Pitches of StartUps
Chenfeng Lu, Founder & CEO, Fybraworks Foods, US
Emilie Fitch, Chief Growth Officer, Nowadays, US

May 12 Morning:
Track II Delicious Food Innovations

08:55 - 09:00
Delicious Food Innovations Results
Ricky Lam, Manager & Scientist, Ingredient Innovation, Saskatchewan Food Industry Development Centre (Food Centre), CA
09:00 - 09:25
Making Fat & Oil Technology work for Plant-Based
Prof. Dr. Alejandro Marangoni, Professor, University of Guelph, AF
09:30 - 09:55
Plant-Based Fat & Oil Innovations: Value Chain Support Pitches of StartUps
Sujala Balaji, Founder & CEO, Rainfed Foods, CA
Chris Gregson, Food Materials Scientist, Paragon Pure, US
10:00 - 10:25
Next Generation Plant-Based Foods via Public-Private-Partnerships
Dr. Joost Blankestijn, Program Manager Innovations for Responsible Food Choices, Wageningen University & Research, NL
10:30 - 11:00
Morning Networking Break with 1-on-1 Business Meetings
11:00 - 11:25
Insights Driven Formulation Opportunities for Plant-Based Meat
Jane Whittinghill, Manager, Ingredion, US
Karen Constanza, Marketing, Ingredion, US
11:30 - 11:55
Enhancing the Viability of Plant Proteins Through Various Innovative Approaches
Pam Ismail, Professor, University of Minnesota, US
12:00 - 12:25
Action Plan To Create A Distinctive Sustainability Advantage for Plant-Based Foods & Proteins: Panel Discussion
Dr. Julianne Curran, Vice President Market Innovation, Pulse Canada, CA

May 12 Morning:
Track III Sustainable Process Opportunities

08:55 - 09:00
Value Chain Process Innovations! Track Introduction by Chair
Dr. Akshay Arora, Global Technical Director - Plant-Based Proteins, Ingredion, US
09:00 - 09:20
Get it all out - Full Valorization of Starch and Oil Crops via Wet Fractionation
Dr. Mathias Aschenbrenner, Sales Engineer Chemical, Pharmaceutical and Food, Flottweg, DE
09:25 - 09:45
Making Ingredient Dry Processing More Sustainable and More Qualitative
Jean-François Marechal, Managing Director, Poittemill, FR
09:50 - 10:10
Integration and Innovation of Sustainable Process Technology Solutions for Plant-Based Ingredients
Gregory See Hoye, Market Manager, Dedert, CA
10:10 - 10:30
Q&A on Future of Pulse Processing
Dr. Mathias Aschenbrenner, Sales Engineer Chemical, Pharmaceutical and Food, Flottweg, DE
Jean-François Marechal, Managing Director, Poittemill, FR
Gregory See Hoye, Market Manager, Dedert, CA
10:30 - 11:00
Morning Networking Break with 1-on-1 Business Meetings
11:00 - 11:25
Plant-Based Meat - Anticipating 2030 Production Requirements
Priera Panescu, Senior Scientist – Plant-Based Specialist, Good Food Institute (GFI), US
11:30 - 12:30
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Tony Martens, Co-Founder, Plantible Foods, US
Zvonimir Sedlic, CEO, Nutris, HR
James McQueen, VP Business Development, Grainfrac, CA

May 12 Afternoon:
Lunch Networking Break Meeting with 1-on-1 Business Meetings

12:30 - 13:30
Lunch Networking Break Meeting with 1-on-1 Business Meetings

May 12 Afternoon:
How to Build Future Collaboration?

13:30 - 13:40
Consumer & Industry Challenges - Outlook
Gabriela Perez-Hernandez, Sr. Manager R&D External Partnerships, Kellogg’s, US
13:40 - 13:50
Delicious Food Innovations - Outlook
Ricky Lam, Manager & Scientist, Ingredient Innovation, Saskatchewan Food Industry Development Centre (Food Centre), CA
13:50 - 14:00
Sustainable Process Innovations - Outlook
Dr. Akshay Arora, Global Technical Director - Plant-Based Proteins, Ingredion, US
14:00 - 14:05
Summary & Outlook
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL