15th Plant-Based Foods & Protein Ingredients Summit North America 2020

25-26 August 2020, Toronto (CA)

Accelerating Consumer Acceptance

Register by 30 April and save C$ 400

Programme

May 12 Afternoon:
Welcome Reception

17:30 - 19:30
Welcome Reception

May 13 Morning:
Plenary Plant-Based Foods & Protein Ingredients Summit

Registration
08:00 - 09:00
Registration & Welcome
09:00 - 09:15
Summit Outline and Results
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
Leslie Ewing, Executive Director, Plant- Based Foods of Canada, CA
09:15 - 09:45
Plant-Based Foods: Industry Update & Outlook
Leslie Ewing, Executive Director, Plant- Based Foods of Canada, CA
09:45 - 10:15
Plant-Protein Ingredients: The Bigger Perspective
10:15 - 10:35
Connecting the Agri-Food Value Chains
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
10:35 - 11:15
Morning Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
11:15 - 11:35
Climate: A Driver and/or Qualifier?
11:35 - 11:55
Health & Nutrition: So what?
11:55 - 12:15
Retaling Plant-Based Foods in Canada
12:15 - 12:40
Panel Discussion on Challenges & Opportunities
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
Leslie Ewing, Executive Director, Plant- Based Foods of Canada, CA
12:40 - 14:00
Lunch Break with Plant-Based Foods Tastings & Protein Ingredient Innovations

May 13 Afternoon:
Track I - Plant-Based Foods Industry
Track II - Plant Protein Category Innovations
Track III - Pulse Value Chain Opportunities

Track I
Plant-Based Foods
Industry
14:00 - 14:05
Track Introduction
Beena Goldenberg, CEO, Hain Celestial, CA
14:05 - 14:30
What's driving Category Growth in Meat-Free Outside North America and why?
Ben Sussna, Head of Marketing and Innovation, Quorn, US
14:35 - 15:00
Do's and Don'ts for Category Extensions: The International Experience
15:05 - 15:30
tbc
15:30 - 16:00
Afternoon Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
16:05 - 16:30
The Grass Roots Approach: How Retailers, Brands and Society Can Collaborate?
16:35 - 17:00
Building New Category Plans for Growth: Take 5 Key Success Factors
17:05 - 17:30
Panel Discussion: How to Build a Sustainable Plant-Based Foods EcoSystem?
Track II
Plant Protein Category Innovations
14:00 - 14:05
Track Introduction
Dr. Shannon Hood-Niefer, VP - Vice President, Saskatchewan Food Industry Development Centre (Food Centre), CA
14:05 - 14:30
The Meat-Free Food Product Quality Challenge: Drilling Down the Top 10 Improvements
Representative for Givaudan, Switzerland
14:35 - 15:00
Chilled Meat vs. Meat-Free: Comparing the Bars
15:05 - 15:30
Panel Discussion: What's on the Meat-Free Road Map?
15:30 - 16:00
Afternoon Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
16:05 - 16:30
Category Building in Dairy Free: A Golden Opportunity!?
Varun Khanna, Director, Chobani, US
16:35 - 17:00
Pea Milk & Beyond - Challenges & Expanding Product Portfolio
Celia Homyak, Scientist II, Ripple Foods, US
17:05 - 17:30
Panel Discussion: How can Collaboration Create More Value?
Track III
Pulse Value Chain
Opportunities
14:00 - 14:05
Track Introduction
Prof. Dr. Bob Tyler, Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, CA
14:05 - 14:30
Beyond Wet Pulse Extraction: New Pulse Protein Functionalities
14:35 - 15:00
The Potato Starch Example: Natural Technologies Modifying Starch Properties
Prof. Dr. Gert Jan Euverink, Managing Director, Carbohydrate Competence Center (CCC), NL
15:05 - 15:30
New Flour & Starch Technologies: Better Taste & New Markets
Dr. Fabio Talamo, Sales Manager, VOMM Impianti e Processi SpA, IT
15:30 - 16:00
Afternoon Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
16:05 - 16:30
Modifying Starch: Creating New Food & Industrial Markets
Charles Berghuis, Starch Specialist, VOMM Impianti e Processi SpA, NL
16:35 - 17:00
Going for Low-Water and Low-Energy
Frank de Boeff, Entrepreneur - Owner, Bodec, NL
17:05 - 17:30
Panel Discussion on Accelerating Innovation to Maximise the Pulse Value Chain
Prof. Dr. Gert Jan Euverink
Dr. Fabio Talamo
Charles Berghuis
Frank de Boeff
17:30 - 18:30
1-on-1 Business Meetings

May 13 Evening:
Summit Dinner

19:00 - 21:30
Summit Dinner

May 14 Afternoon:
Plenary Plant-Based Foods & Protein Ingredients Summit

12:30 - 13:30
Lunch Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
13:30 - 13:55
Panel Discussion: Building a Sustainable Plant-Based Foods EcoSystem in North America: Why, What, Where, When & How?
14:00 - 14:25
Panel Discussion: The Integration of Agri-Food Value Chains: What Consumers Want?!
14:30 - 14:55
Panel Discussion: The International Context, A Global Agenda & Bi-Lateral Collaboration
15:00 - 15:10
Summit Outlook
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
Leslie Ewing, Executive Director, Plant- Based Foods of Canada, CA

May 14 Morning:
Track I - Plant-Based Foods Industry
Track II - Plant Protein Category Innovations
Track III - Pulse Value Chain Opportunities

08:00 - 09:00
1-on-1 Business Meetings
Track I
Plant-Based Foods
Industry
09:00 - 09:05
Track Introduction
Beena Goldenberg, CEO, Hain Celestial, CA
09:05 - 09:30
The Supply Challenge: To backward Integrate or Not?
09:35 - 10:00
How to Manage Supply? Short, Anything or Not at all? What's happening Investment Wise?
10:05 - 10:30
Soy, Pea, Faba Beans: What are the Winners and Losers?
10:30 - 11:00
Morning Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
11:05 - 11:30
The Packaging Difference: How to Save Money and Live Up to the Consumer Demand?
11:35 - 12:00
Setting New Industry Standards of Identity
12:05 - 12:30
The Global Plant-Based Foods EcoSystem: Beyond Challenges
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
Track II
Plant Protein Category
Innovations
09:00 - 09:05
Track Introduction
Dr. Shannon Hood-Niefer, VP - Vice President, Saskatchewan Food Industry Development Centre (Food Centre), CA
09:05 - 09:30
Wholeness, Naturality, and/or Refined Processing? Which Way Forward?
09:35 - 10:00
What is the Bio-Availability of Plant Proteins & Plant-Based Foods?
10:05 - 10:30
Protein Nutrition: Comparing plant and animal proteins for a better health
Prof. Dr. Luc van Loon, Professor of Physiology of Exercise and Nutrition, Maastricht University, NL
10:30 - 11:00
Morning Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
11:05 - 11:30
Faba Beans: A Future?!
11:35 - 12:00
Innovating in the Traditional Coating Industry
12:05 - 12:30
New Plant Protein Sources: What is the Next Frontier?
Track III
Pulse Value Chain
Opportunities
09:00 - 09:05
Track Introduction
Chris Anderson, CTO, Protein Industries Canada, CA
09:05 - 09:30
Making an Action Plan from Seed to Fork? Why and Where do We Go from Here?
09:35 - 10:00
The Consumer Sustainability Perspective: Implementing Block Chain in the Beer Industry
10:05 - 10:30
The Role & Metrics on Sustainability of the Protein Ingredient Industry
10:30 - 11:00
Morning Break with Plant-Based Foods Tastings & Protein Ingredient Innovations
11:05 - 11:30
What Pulse Growers think of Sustainability? Where is the White Space?
11:35 - 12:00
Breeding 5.0: What You Want is What You Get!
12:05 - 12:30
Panel Discussion: Action Plan To Create A Distinctive Sustainability Advantage