Plant-Based Foods & Proteins Summit Europe

21-23 June 2022, Netherlands

Optimizing Value Chains

Unique 4-in-1 Summit on Industry, Startups, Ecosystems, Research & Government Strategies

Register by 30 May and save € 500

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Summit menu

Programme

June 20 Afternoon:
EcoSystem Meeting - Partners Only

16:00 - 16:15
Welcome & The Plan!
Charlotte Neher, Network & Programme Leader, Bridge2Food, NL
16:15 - 17:00
Round Tables: Plant-Based Protein & Ingredient Challenges 2025
17:00 - 17:30
Round Tables: Plant-Based Crop & Processing Technology Opportunities 2025
18:45 - 21:00
EcoSystem Dinner!

June 21 Morning:
EcoSystem Meeting - Partners Only

09:00 - 09:30
Introducing Veeva: Supporting your Product Journey with the Speed of the Cloud
Geert van Kempen, Head of Food & Beverage Strategy, Veeva, US
09:30 - 10:30
Andritz: New Processing Innovation
Diko Kalkdijk, Regional sales manager, ANDRITZ, NL
10:00 - 10:30
New Ingredient Introductions from EcoSystem Partners
10:30 - 11:00
Break with New Plant-Based Food & Food Ingredients
11:00 - 12:00
Projects 2022 Update

June 21 Afternoon:
Innovation Festival!

13:30 - 13:45
Welcome at Campus in Ultra Plus II
Business Innovation!
14:00 - 15:30
Leveraging Innovation to Deliver Best-In-Class Taste In Plant-Based Products - Presentations, Tastings & Discussion
Florian Herkner, Global Growth Platform Plant Based, Symrise, AT
Lars Grohmann, Master Technologist / Manager Flavor Analysis, Symrise, DE
15:30 - 16:00
Afternoon Break
Research Innovation!
14:00 - 15:30
Agenda WUR
Florian Herkner, Global Growth Platform Plant Based, Symrise, AT
14:00 - 15:30
Leveraging Innovation to Deliver Best-In-Class Taste In Plant-Based Products
Lars Grohmann, Master Technologist / Manager Flavor Analysis, Symrise, DE
15:30 - 16:00
Afternoon Break

June 21 Evening:
Great 1-on-1 Business Networking Sessions

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

June 21 Evening:
Welcome Reception

18:30 - 19:30
Welcome Reception with Plant-Based Foods Tastings

June 22 Morning:
The Bigger Picture

08:00 - 09:00
Welcome & Registration
09:00 - 09:10
Welcome & Opening Summit Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
Charlotte Neher, Network & Programme Leader, Bridge2Food, NL
09:10 - 09:20
The Global Perspective & Opportunities
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:25 - 09:50
The Plant-Based Foods Industry Perspective: Opportunities & Challenges
Vinciane Patelou, Director, ENSA-European Plant-Based Foods Association, BE
09:55 - 10:20
Growing the Plant-Based Foods Pie
Isabelle Privat, Head of Plant and Nutrition, Nestle USA, FR
10:25 - 10:50
Creating High Fidelity Plant-Based Product for Your Consumers through Taste and Sustainability: Panel Discussion
Catherine Trillo-Blanco, Global Growth Platform Manager · Plant Based, Symrise, DE
Lars Grohmann, Master Technologist / Manager Flavor Analysis, Symrise, DE
Birgit Dekkers, Co-Founder, Rival Foods, NL
10:50 - 11:35
Morning Networking Break with Plant-Based Foods Tastings
11:35 - 12:15
The Plant-Based Foods & Protein Moonshot Journey - Panel Discussion
Siska Pottie, Secretary General, European Alliance Plant-based Foods, BE
Matthias Krön, President, Donau Soja, AT
Meghan Gervais, CTO, Protein Industries Canada, CA
Isabelle Privat, Head of Plant and Nutrition, Nestle USA, FR
12:20 - 12:30
Consumer & Industry Challenges Track I Introduction
12:20 - 12:30
Delicious Food Innovations Track II Introduction
12:20 - 12:30
Sustainable Process Innovations Track III Introduction
Dr. Anne Wagner, R&D corporate director, Plant-Based Foods & Proteins Summit Europe, FR
Dr. Denis Chéreau, General Manager, Improve, FR
12:20 - 12:30
Value Chain Research Investments Track IV Introduction

June 22 Afternoon:
Tastings Break: Meat-Free & Dairy-Free!

12:30 - 13:55
Tastings Break: Meat-Free & Dairy-Free!

June 22 Afternoon:
Track I Consumer & Industry Challenges

13:55 - 14:00
Chair: Consumer & Industry Track Outcomes
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
14:30 - 14:30
The Market & The Category Outlook
14:30 - 15:10
Vegan Cheese Innovations: Value Chain Support Pitches of StartUps
Brad Vanstone, Founder, Willicroft, NL
Kevin Storms, Co-owner, Pa’lais (Future Foods), BE
Will van den Tweel, Project Director, Those Vegan Cowboys, BE
Javier Romero, Head of Food Design, Formo, DE
Vincent Poulichet, CTO, La Vie Foods, FR
15:10 - 15:30
Q&A on Value Chain Support Pitches & Panel
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
15:30 - 16:15
Tastings Break: Vegan Cheeses!
16:15 - 16:40
Meat-Free Innovations: Value Chain Support Pitches of StartUps
Birgit Dekkers, Co-Founder, Rival Foods, NL
Dr. Francisco Kuhar, Co-founder & CSO, Innomy, ES
16:45 - 17:15
Q&A on Value Chain Support Pitches & Panel
Itziar Ortega, Senior Vice President of Global Operations, Eatable Adventures, ES
Kim Odhner, Managing Partner, Europe & Asia, Unovis Asset Management & New Crop Capital, NL

June 22 Afternoon:
Track II Delicious Food Innovations

13:55 - 14:00
Chair: Delicious Food Innovations Results
Dr. Christophe Schmitt, Protein Expert - Group Leader, Nestlé Research Center, CH
14:00 - 14:25
Plant Attitude Next Generation– From Innovators to Mainstream Consumers, how to cross the gap?
Basak Oker, Marketing & CSI Director Europe, Givaudan, CH
Flavio Garofalo, Global Category Director Savoury Taste, Givaudan, CH
14:30 - 14:55
Barley Proteins & Fiber for New, Most Sustainable and Tasty Applications
Dr. Steffen Münch, Global Senior Director R&D, EverGrain, BE
15:00 - 15:30
Adapting Plant-Based Products to Emerging Markets: Panel Discussion
Dr. Ariette Matser, Senior scientist Sustainable Processing, Wageningen University & Research, NL
15:30 - 16:15
Tastings Break: New Ingredients!
16:15 - 16:40
Greenfield Design for Plant-Based Innovation
Sonia Huppert, Global Innovation Marketing Leader, Re-Imagine Protein®, IFF – International Flavors and Fragances, Inc., FR
16:45 - 17:15
Harnessing Microorganisms to Improve Plant-Based Foods
Jasper Zwinkels, Researcher , Wageningen University & Research, NL

June 22 Afternoon:
Track III Sustainable Process Innovations

13:55 - 14:00
Chair: Sustainable Process Innovations is What We Need!
Dr. Anne Wagner, R&D corporate director, Plant-Based Foods & Proteins Summit Europe, FR
Dr. Denis Chéreau, General Manager, Improve, FR
14:00 - 14:25
CBA & Precision Fermentation: The White Space - Panel Discussion
Heinz-Jürgen Kroner, Senior Vice President BU Liquid Technologies & New Food, GEA Group, DE
Daniel Bussmann, Director Process Technology & Innovation Beverage & Dairy - BU Separator, GEA Group, DE
Joachim Schulze, Chairman Of The Board at BioEconomy Cluster, Planetary, DE
Andrés Montefeltro, Chief Executive Officer, Cubiq Foods, ES
14:30 - 14:55
How can Capturing Plant-Proteins 2.0 contribute to Affordability & Sustainability?
Dr. Denis Chéreau, General Manager, Improve, FR
15:00 - 15:30
Plant-Based Meat & Fish Analogues by High Moisture Extrusion
Emmanuel Lavocat, Food Extrusion Process Engineer & Protein Market Manager, Clextral, FR
15:30 - 16:15
Tastings Break: New Ingredients via Novel Processes!
16:15 - 16:40
Introduction to Plant-Based Protein Extraction
Christian Landbo, Manager, Global Sales & Technology, Agro Business, Alfa Laval, DK
16:45 - 17:10
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Eugene Wang, CEO, Sophie’s Bionutrients, NL
Zvonimir Sedlic, CEO, Nutris, HR
Miguel Pertierra Rodríguez, R&D Technician, MOA Foodtech, ES
Petra Vossenberg, Market Exploration Lead, Greencovery, NL
Majbritt Byskov-Bridges, Co-Founder, Alver, CH
Leonardo Alvarez, CEO & Co-Founder, ProTera Bio, FR
Ninna Granucci, Co-Founder & President, Green Spot Technologies, FR
17:15 - 17:30
Q&A on Value Chain Support Pitches & Panel
Dr. Anne Wagner, R&D corporate director, Plant-Based Foods & Proteins Summit Europe, FR
Dr. Denis Chéreau, General Manager, Improve, FR

June 22 Afternoon:
Track IV Value Chain Research Investments

13:55 - 14:00
Chair: Value Chain Research Investment Opportunities
Siska Pottie, Secretary General, European Alliance Plant-based Foods, BE
CEO Gerard Klein Essink
14:00 - 14:25
The Bigger Investment Picture
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
14:30 - 14:55
The Need for More Research & Budgets for Plant-Based Foods
Siska Pottie, Secretary General, European Alliance Plant-based Foods, BE
15:00 - 15:30
The Agricultural Research Investment Opportunity
15:30 - 16:15
Tastings Break: New Ingredients!
16:15 - 16:40
What is the Ambition for the Protein Transition? Panel Discussion
16:45 - 17:15
The Value Chain Consumer Connection with Quality & Pricing
Dr. Peter Haring, Chairman, True Animal Protein Price (TAPP) Coalition, NL

June 22 Afternoon:
Build your Business! Networking Sessions

17:40 - 18:40
Make New 1-on-1 Business Connections!

June 22 Evening:
Summit Networking Dinner

19:30 - 21:30
Summit Networking Dinner

June 23 Morning:
Take 6 Networking Sessions

07:50 - 08:50
Get 6 New Business Contacts during Networking Sessions

June 23 Morning:
Track I Consumer & Industry Challenges

08:55 - 09:00
Chair: Raising the Consumer Bar for Egg-Free & Fish-Free
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
09:00 - 09:25
Consumer Choices & Drivers: The Experience?!
Lisa Stel, Founder & Influencer, Lisa Goes Vegan, NL
09:30 - 09:55
What Consumers Tell Us from a New & Experimental Study on Current Meat Analogues named “Tasty proteins”
Ass. Prof. Elke Scholten, Associate Professor, Wageningen University & Research, NL
10:00 - 10:30
Fish Free Innovations: What is Big Consumer Barrier?
Gilbert Verschelling, Director Business Development and Innovation for Savory, DSM, NL
Sina Albanese, Co-Founder & Lead Marketing & Sales, Koralo Foods, NL
Charles Fouquet, Co-Founder & CEO, Onami Foods, FR
Tom Johansson, Co-Founder & CEO, Hooked Foods, SE
10:30 - 11:15
Tastings Break: Egg-Free & Fish-Free!
11:15 - 11:55
Egg-Free Innovations: Value Chain Support Pitches of StartUps
Fabien Sauleman, COO, Yumgo, FR
Oscar Castellani, CSO & Co-Founder, The VERY Food Company, FR
Arnaud Delacour, Founder, The VERY Food Company, FR
12:00 - 12:25
Q&A on Value Chain Support Pitches & Panel
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
12:30 - 13:00
Variation in Personal Protein Digestion and its Consequences for Sustainable Diets
Dr. Jurriaan Mes, Expert leader Food Health Research, Wageningen University & Research, NL

June 23 Morning:
Track II Delicious Food Innovations

08:55 - 09:00
Chair: Delicious Food Innovations Outlook
Dr. Christophe Schmitt, Protein Expert - Group Leader, Nestlé Research Center, CH
09:00 - 09:25
Making Fat & Oil Technology work for Plant-Based
Dr. Jack Yang, Postdoctaral Researcher, Wageningen University & Research, NL
09:30 - 10:10
Plant-Based Fat & Oil Innovations: Value Chain Support Pitches of StartUps
Gustav Waschatko, Co-Founder, Time-Travelling Milkman, BE
Christoph Pitter, CEO, ProteinDistillery / SACCHA, DE
Andrés Montefeltro, Chief Executive Officer, Cubiq Foods, ES
Anders Lorén, CTO, Green-On, SE
10:15 - 10:30
The Meat-Free Source Code Project
Julia Sackers, Technologymanager, Hilcona, CH
10:30 - 11:00
Morning Networking Break
11:00 - 11:25
Consumer Insights to Drive Brand Growth in Plant-Based Meat - Panel Discussion
Rene Krebs, Head of Business Unit Cereals, Dairy Ingredients, Dairy Alternative, Döhler, DE
Mr. Henrik Lund, Founder & CEO, Naturli’ Foods, DK
11:30 - 11:50
Mycoprotein Innovations: Value Chain Support Pitches of StartUps
Dr. Craig Johnston, Co-Founder and Director of Strategic Partnerships & IP, Enough Food, GB
12:00 - 12:25
Research Project Pitches for Co-Funding
Ana Torrejon-Cabello, Head of Microbiology and Biotechnology, AINIA, ES
12:00 - 12:25
Q&A on Value Chain Support Pitches & Panel
Dr. Anne Louise Dannesboe Nielsen, Director, PhD, Danish Technological Institute, DK

June 23 Morning:
Track III Sustainable Process Innovations

08:55 - 09:00
Welcome & Introduction Chair
Dr. Anne Wagner, R&D corporate director, Plant-Based Foods & Proteins Summit Europe, FR
Dr. Denis Chéreau, General Manager, Improve, FR
09:00 - 09:20
Integrating Pulse Processing for Higher Efficiency
Dr. Mathias Aschenbrenner, Sales Engineer Chemical, Pharmaceutical and Food, Flottweg, DE
09:25 - 09:45
Making Ingredient Processing More Sustainable
Benoit Fradin, Sales Manager, Pall Corporation, FR
09:50 - 10:10
Integration and Innovation of Sustainable Process Technology Solutions for Plant-Based Ingredients
Jean-François Marechal, Managing Director, Poittemill, FR
10:10 - 10:30
Q&A on Future of Pulse Processing
Jean-François Marechal, Managing Director, Poittemill, FR
Dr. Mathias Aschenbrenner, Sales Engineer Chemical, Pharmaceutical and Food, Flottweg, DE
Benoit Fradin, Sales Manager, Pall Corporation, FR
10:30 - 11:00
Tastings Break: New Ingredients via Novel Processes!
11:00 - 11:25
Toward Less Refined Ingredients, Challenges, and Opportunities
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
Kerstin Burseg, Head of R&D and Product Development , GoodMills Innovation GmbH, DE
Jan Bühler, R&D Specialist, Vivera, NL
11:30 - 11:55
Exploiting Proteins from Agricultural Residues
Prof. Luisa Trindade, Full Professor Bioresources Breeding & Genetics, Group Leader Biobased Economy, Wageningen University & Research, NL
12:00 - 12:30
Algae: Finding New Applications for Innovative Ingredients
Dr. Marie-Christin Baune, Post-doctoral Researcher at Product Innovation, German Institute of Food (DIL), DE

June 23 Morning:
Track IV Value Chain Research Investments

08:55 - 09:00
Chair: Value Chain Research Investment Opportunities
Siska Pottie, Secretary General, European Alliance Plant-based Foods, BE
09:00 - 09:25
The contribution of circular food systems to the protein transition
Ass. Prof. Hannah van Zanten, Associate Professor, Wageningen University & Research, NL
09:30 - 10:30
Connecting the Food-Agri Value Chain: Panel Discussion
Isabelle Privat, Head of Plant and Nutrition, Nestle USA, FR
Virginie Bortolussi, Global Seed Program Leader Canola and Sunflower / Europe Seeds Program Leader, Corteva, CH
10:30 - 11:00
Morning Networking Break
11:00 - 11:25
Building EcoSystems: Lessons & Do's!
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
Jasmijn de Boo, , ProVeg International, GB
11:30 - 11:55
Pathways and challenges in the Protein Transition
Dr. Barbara van Mierlo, Associate Professor, Wageningen University & Research, NL
12:00 - 12:30
Global Collaboration: What's the Ambition & Opportunity? Panel Discussion

June 23 Afternoon:
Plenary

12:30 - 14:00
Tastings Break: Snacks & Ready Meals!
14:00 - 14:10
Consumer & Industry Challenges Outlook
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
14:10 - 14:20
Delicious Food Innovations Outlook
Dr. Christophe Schmitt, Protein Expert - Group Leader, Nestlé Research Center, CH
14:20 - 14:30
Sustainable Process Innovations Outlook
Dr. Anne Wagner, R&D corporate director, Plant-Based Foods & Proteins Summit Europe, FR
Dr. Denis Chéreau, General Manager, Improve, FR
14:30 - 14:40
Value Chain Research Investments Outlook
Siska Pottie, Secretary General, European Alliance Plant-based Foods, BE
14:45 - 14:50
Summary & Outlook
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

Beyond Value Chains