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 17 June and save € 400

Programme

June 20 Afternoon & June 21 Morning:
EcoSystem Partners Only

June 21 Afternoon:
Summit Start with Innovation Tours!

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
Hélène Jolivet, Technical manager Dairy EMEA, Symrise, FR
Anthony Warner, Development Chef for Symrise Culinary UK, Symrise, GB
15:30 - 16:45
Afternoon Break
Research Innovation!
14:00 - 14:30
Tours WUR - Round 1 (topic of choice)
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
Dr. Jurriaan Mes, Expert leader Food Health Research, Wageningen University & Research, NL
14:45 - 15:15
Tours WUR - Round 2 (topic of choice)
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
Dr. Jurriaan Mes, Expert leader Food Health Research, Wageningen University & Research, NL
15:30 - 16:00
Tours WUR - Round 3 (topic of choice)
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
Dr. Jurriaan Mes, Expert leader Food Health Research, Wageningen University & Research, NL
16:15 - 16:45
Tours WUR - Round 4 (topic of choice)
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
Dr. Jurriaan Mes, Expert leader Food Health Research, Wageningen University & Research, NL

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
Registration
09:00 - 09:10
Welcome & Opening Summit Chair
Gerard Klein Essink, Founder & CIO, Bridge2Food, NL
Charlotte Neher, Network & Programme Leader, Bridge2Food, NL
09:10 - 09:20
The Global Perspective & Opportunities
Gerard Klein Essink, Founder & CIO, 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
Regenerative Agriculture – what we know (& don’t know)
Isabelle Privat, Head of Plant and Nutrition, Nestlé R&D (France), 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
Birgit Dekkers, Co-Founder, Rival Foods, NL
Anthony Warner, Development Chef for Symrise Culinary UK, Symrise, GB
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, Nestlé R&D (France), FR
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
12:20 - 12:30
Consumer & Industry Challenges Track I Introduction
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
12:20 - 12:30
Delicious Food Innovations Track II Introduction
Dr. Christophe Schmitt, Protein Expert - Group Leader, Nestlé Research Center, CH
12:20 - 12:30
Sustainable Process Innovations Track III Introduction
Dr. Anne Wagner, VP Global Food and Phosphate Specialities, ICL, FR
Dr. Denis Chéreau, General Manager, Improve, FR
12:20 - 12:30
Value Chain Research Investments Track IV Introduction
Dr. Michel Mellema, Global Innovation Director Re-Imagine Protein, IFF – International Flavors and Fragances, Inc., NL

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

12:35 - 13:55
Tastings Break: Vegan Cheese!

June 22 Afternoon:
Track I Consumer & Industry Challenges

13:55 - 14:00
Chair: Consumer & Industry Track Outcomes
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
14:00 - 14:30
Say Cheese to Vegan
Michelle Sinéchal, CX Marketing Lead, IFF – International Flavors and Fragances, Inc., BE
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
15:15 - 15:30
Q&A on Value Chain Support Pitches & Panel
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
15:30 - 16:15
Tastings Break: Meat-Free & Fish-Free!
16:15 - 16:20
Meat-Free Innovations: Value Chain Support Pitches of StartUps
Birgit Dekkers, Co-Founder, Rival Foods, NL
16:20 - 16:25
Meat-Free Innovations: Value Chain Support Pitches of StartUps
16:25 - 16:30
Fish Free Innovations: What is Big Consumer Barrier?
Dr. Guido Albanese, Co-Founder, Koralo Foods, DE
16:30 - 16:35
Fish Free Innovations: What is Big Consumer Barrier?
Charles Fouquet, Co-Founder & CEO, Onami Foods, FR
16:35 - 17:10
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 - 15:25
The Meat-Free Source Code Project
Alexander Lamm, Principal Food Designer I, IFF – International Flavors and Fragances, Inc., DE
15:30 - 16:15
Tastings Break: Meat-Free & Fish-Free!
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 - 16:50
New Plant-Based Foods & Research Projects from European Research Organizations
Ana Torrejon-Cabello, Head of Microbiology and Biotechnology, AINIA, ES
16:55 - 17:00
New Plant-Based Foods & Research Projects from European Research Organizations
Yvonne McMeel, KIC Partnership Manager, University of Reading, GB
17:05 - 17:10
New Plant-Based Foods & Research Projects from European Research Organizations
Evelina Höglund, Scientist Food Functionality, RISE, SE

June 22 Afternoon:
Track III Sustainable Process Innovations

13:55 - 14:00
Chair: Sustainable Process Innovations is What We Need!
Dr. Anne Wagner, VP Global Food and Phosphate Specialities, ICL, 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
Friederike Grosse-Holz, Director, Blue Horizon Corporation, GB
14:30 - 14:55
How can Capturing Plant-Proteins 2.0 contribute to Affordability & Sustainability?
Roselyne Chane, Managing Director, Alimentos Sanygran, ES
Rob Versluijs, Business Development Director, Siccadania, NL
Fabrice Garrigue, Business Development Director, 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: Meat-Free & Fish-Free!
16:15 - 16:40
Introduction to Plant-Based Protein Extraction
Christian Landbo, Manager, Global Sales & Technology, Agro Business, Alfa Laval, DK
16:45 - 16:50
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Eugene Wang, CEO, Sophie’s Bionutrients, NL
16:50 - 16:55
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Paul McKey, , Protera Biosciences, FR
16:55 - 17:00
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Ninna Granucci, Co-Founder & President, Green Spot Technologies, FR
17:00 - 17:05
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Mine Uran, Co-Founder, Alver, CH
17:05 - 17:10
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Bosco Emparanza, CEO, MOA Foodtech, ES
17:10 - 17:15
New Ingredient Processing Innovations: Value Chain Support Pitches of StartUps
Petra Vossenberg, Market Exploration Lead, Greencovery, NL
17:20 - 17:40
Q&A on Value Chain Support Pitches & Panel
Dr. Anne Wagner, VP Global Food and Phosphate Specialities, ICL, 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
Dr. Michel Mellema, Global Innovation Director Re-Imagine Protein, IFF – International Flavors and Fragances, Inc., NL
14:00 - 14:15
The Need for More Research & Budgets for Plant-Based Foods
Siska Pottie, Secretary General, European Alliance Plant-based Foods, BE
CEO Gerard Klein Essink
14:20 - 14:55
The Bigger Investment Picture & Discussion
Gerard Klein Essink, Founder & CIO, Bridge2Food, NL
15:00 - 15:25
Connecting the Dots with StartUps & Corporates
Nicolas Meneses, Accelerating Startups | Sustainable Food Systems Vertical Lead, Masschallenge, CH
15:30 - 16:15
Tastings Break: Meat-Free & Fish-Free!
16:15 - 16:40
Field of Europe: Creating New, Regional and Integrated Protein Supply Chains for Retailers
Matthias Krön, President, Donau Soja, AT
16:45 - 17:10
Scaling Fermentation Techologies in a Dutch EcoSystem
Peter Flippo, Business Development Manager, Bioprocess Pilot Facility, 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

18:30 - 18:50
Bus Leaving From Reehorst to Fletcher Hotel Wageningen
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
Russell Barnett, Managing Director and Chief Marketing Officer, My/Mochi, US
Claire Nuttall, Founder, The Brand Incubator, GB
09:30 - 09:55
A Scientific Approach for Developing Plant-Based Whole-Cut Meat
Oded Halevi, Senior Researcher & Chemistry Team Leader, Redefine Meat, IL
10:00 - 10:25
Fish Free Innovations: What are the Big Barriers (and possible solutions) to Create Winning Products?
Dr. Gilbert Verschelling, Director Business Development and Innovation for Savory, DSM, NL
Dr. Guido Albanese, Co-Founder, Koralo Foods, DE
Dr. Anne Louise Dannesboe Nielsen, Director, PhD, Danish Technological Institute, DK
10:30 - 11:00
Tastings Break: Egg-Free & Fish-Free!
11:00 - 11:25
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
11:30 - 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
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, Postdoctoral Researcher, Wageningen University & Research, NL
09:30 - 09:35
Plant-Based Fat, Oil & Protein Innovations: Value Chain Support Pitches of StartUps
Gustav Waschatko, Co-Founder, Time-Travelling Milkman, BE
09:35 - 09:40
Plant-Based Fat, Oil & Protein Innovations: Value Chain Support Pitches of StartUps
Christoph Pitter, CEO, ProteinDistillery / SACCHA, DE
09:40 - 09:45
Plant-Based Fat, Oil & Protein Innovations: Value Chain Support Pitches of StartUps
Yann Kervoern, Chief Commercial Officer, Cubiq Foods, ES
09:45 - 09:50
Plant-Based Fat, Oil & Protein Innovations: Value Chain Support Pitches of StartUps
Anders Lorén, CTO, Green-On, SE
10:00 - 10:25
Talking Affordability when Talking Plant-Based - Panel Discussion
Dr. Ariette Matser, Senior scientist Sustainable Processing, Wageningen University & Research, NL
Ivanna Hidayat, Global Key Account Manager, DSM, NL
Henk Schouten, Chairman, Schouten Food, NL
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 - 11:55
Mycoprotein Innovations: Value Chain Support Pitches of StartUps
Craig Johnston, Co-founder, Director of Strategic Partnerships, Enough Food, GB
12:00 - 12:25
Harnessing Microorganisms to Improve Plant-Based Foods
Jasper Zwinkels, Researcher , Wageningen University & Research, NL

June 23 Morning:
Track III Sustainable Process Innovations

08:55 - 09:00
Welcome & Introduction Chair
Dr. Anne Wagner, VP Global Food and Phosphate Specialities, ICL, 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
Benoît 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 - 10:25
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
Benoît 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
Dr. 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 - 12:25
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

Michel Mellema
08:55 - 09:00
Chair: Value Chain Research Investment Opportunities
Dr. Michel Mellema, Global Innovation Director Re-Imagine Protein, IFF – International Flavors and Fragances, Inc., NL
09:00 - 09:25
Building EcoSystems: Lessons & Do's!
Jan Meiling, Managing Director, StartLife, NL
Meghan Gervais, CTO, Protein Industries Canada, CA
Dr. Anne Louise Dannesboe Nielsen, Director, PhD, Danish Technological Institute, DK
09:30 - 09:55
The contribution of circular food systems to the protein transition
Ass. Prof. Hannah van Zanten, Associate Professor, Wageningen University & Research, NL
10:00 - 10:25
The Value Chain Consumer Connection with Quality & Pricing
Dr. Peter Haring, Chairman, True Animal Protein Price (TAPP) Coalition, NL
10:30 - 11:00
Morning Networking Break
11:00 - 11:25
Connecting the Food-Agri Value Chain: Panel Discussion
Isabelle Privat, Head of Plant and Nutrition, Nestlé R&D (France), FR
Virginie Bortolussi, Global Seed Program Leader Canola and Sunflower / Europe Seeds Program Leader, Corteva, CH
Frank Peters, Senior-Key-Account-Manager Retail, GoodMills Innovation GmbH, DE
11:30 - 11:55
Pathways and challenges in the Protein Transition
Dr. Barbara van Mierlo, Associate Professor, Wageningen University & Research, NL
12:00 - 12:25
The New Research EcoSystem for Plant-Based Foods & Proteins
Gerard Klein Essink, Founder & CIO, Bridge2Food, NL

June 23 Afternoon:
Plenary

12:30 - 14:00
Tastings Break: Protein & Oils & Fats Innovations
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, VP Global Food and Phosphate Specialities, ICL, FR
Dr. Denis Chéreau, General Manager, Improve, FR
14:30 - 14:40
Value Chain Research Investments Outlook
Dr. Michel Mellema, Global Innovation Director Re-Imagine Protein, IFF – International Flavors and Fragances, Inc., NL
14:45 - 14:50
Summary & Outlook
Gerard Klein Essink, Founder & CIO, Bridge2Food, NL

Beyond Value Chains