12th Plant Protein Ingredients Summit 2019

29-31 May 2019, Saskatoon (SK, Canada)

Building Global Protein Eco-Systems - Shifting Innovation Gears

Register by 31 May and save USD 500

Programme

3 Tracks on New Ingredients, Processing & Applications

May 29 Afternoon:
Innovation Tours & Research Pitches

Tour 1
10:30 - 10:45
TCU Place to Food Centre
35 22nd Street East, Saskatoon
10:45 - 11:55
Food Centre Tour
2335 Schuyler Street, Saskatoon
11:55 - 12:15
Food Centre to Innovation Place
111 Research Drive, Saskatoon
12:15 - 12:35
Lunch break – Innovation Place Candle/Span Room
111 Research Drive, Saskatoon
12:35 - 12:45
Innovation Place to College of Agriculture
51 Campus Drive, Saskatoon
12:45 - 14:30
College of Agriculture Building - University of Saskatchewan –
51 Campus Drive, Saskatoon
14:30 - 14:40
College of Agriculture to CLS (Canadian Light Source)
44 Innovation Blvd., Saskatoon
14:40 - 15:40
Canadian Light Source – Innovation Tour
44 Innovation Blvd., Saskatoon
15:40 - 15:55
CLS to TCU Place
35 22nd Street East, Saskatoon
Tour 2
10:45 - 11:00
TCU Place to CLS (Canadian Light Source)
TCU, 35 22nd Street East, Saskatoon
11:00 - 12:00
Canadian Light Source - Innovation Tour
44 Innovation Blvd., Saskatoon
12:00 - 12:10
CLS to Innovation Place
111 Research Drive, Saskatoon
12:10 - 12:35
Lunch break – Innovation Place Candle/Span Room
111 Research Drive, Saskatoon
12:35 - 12:45
Innovation Place to College of Agriculture
51 Campus Drive
12:45 - 14:30
College of Agriculture Building - University of Saskatchewan
51 Campus Drive
14:30 - 14:45
College of Agriculture to Food Centre
2335 Schuyler Street
14:45 - 15:45
Food Centre Tour
2335 Schuyler Street
15:45 - 16:00
Food Centre to TCU Place
35 22nd Street East

May 29 Afternoon:
VC Forum & Pitches

15:00 - 15:15
Opening Remarks
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
Sean O´Connor, Venture Capital Fund Manager, Conexus Credit Union, CA
15:15 - 16:15
Panel Discussion - "Why Canada is Poised to Become a Leader in Ag Innovation"
Murad Al-Katib, President, AGT – Food and Ingredients, CA
16:15 - 16:30
Break
16:30 - 18:00
Company Pitches
Protein Ingredient Summit Reception Starts

May 29 Evening:
Welcome Reception

18:30 - 19:30
Welcome Reception - TCU Place

May 30 Morning
Breakfast

08:00 - 09:00
Breakfast

May 30 Morning:
Plenary

09:00 - 09:15
Welcome & Opening Summit Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:15 - 09:35
Saskatchewan – Open to Plant Protein and Ingredient Business
Scott Moe, Premier, Government of Saskatchewan, CA
09:35 - 10:05
Securing Western Canada’s Advantage in Plant Protein
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
10:05 - 10:30
Moving Protein Panels: Which Way Forward?
Sean Westcott, Head, NPTC Food, Nestle, DE
10:30 - 11:15
Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:15 - 11:40
Drinking the Plant-Based Kool-Aid: Canada’s New Food Guide, Opportunities and Challenges
Prof. Dr. Sylvain Charlebois, Professor in Food Distribution and Policy, Dalhousie University, CA
11:40 - 12:05
Closing the Innovation Funnel: The Importance of Working Together
Murad Al-Katib, President, AGT – Food and Ingredients, CA
12:05 - 12:30
Panel Discussion on Innovation, Nutrition & Sustainability
Sean Westcott
Prof. Dr. Sylvain Charlebois
Murad Al-Katib
Bill Greuel
12:30 - 13:50
Lunch Break with Plant-Based Foods Tastings & Ingredient Innovations

May 30 Afternoon:
1-on-1 Business Meetings

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

May 30 Afternoon:
3 Tracks

Track I - New Plant Protein Ingredients
13:55 - 14:00
Welcome & Opening Track Chair
Ben van der Deen, Business Development Manager, NIZO, NL
14:00 - 14:25
Sustainability, Climate & Nutrition - Our Needs
Michel Mellema, Science & Technology Program Leader, Unilever, NL
14:30 - 14:55
Sustainability of Pulses: The Metric Challenge
Gordon Bacon, CEO, Pulse Canada, CA
15:00 - 15:25
Panel Discussion: A Common Sustainability Ground ?
Michel Mellema
Gordon Bacon
15:30 - 16:15
Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:15 - 16:40
Protein Nutrition: Comparing Plant and Animal Proteins in Muscle Health
Dr. Tim Snijders, Assistant Professor, Maastricht University, NL
16:45 - 17:10
Protein Nutrition: What is a 'Good Protein'? Challenges of Brands to Use Proteins
Prof. Dr. James House, Professor and Head of Department, University of Manitoba, CA
17:15 - 17:30
Panel Discussion: New Canadian Food Guide
Prof. Dr. James House
Dr. Tim Snijders
Track II - New Plant Protein Processing Technology
13:55 - 14:00
Welcome & Opening Track Chair
Prof. Dr. Bob Tyler, Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, CA
14:00 - 14:25
The Pulse Puzzle: Challenges of Adding Value to All Ingredients
Mehmet Tulbek, Director, AGT – Food and Ingredients, CA
14:30 - 14:55
Generating Value from Pulse Starch Based on its Unique Functionality
Dr. Yongfeng Ai, Professor, University of Saskatchewan, CA
15:00 - 15:25
Panel Discussion: What's Needed to Cook a Road Map?
Dr. Yongfeng Ai
Mehmet Tulbek
15:30 - 16:15
Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:15 - 16:40
Quantum Leap Forward: The Road Map to Making Pulse Ingredients Better via Cross Value Chain Cooperation
Aidin Milani, Sales & Development Manager Pulses & Spices, Bühler, US
16:45 - 17:10
Infrared Technology for Plant Proteins: What's Next?
Mark Pickard, President, InfraReady Products, US
17:15 - 17:30
Panel Discussion: New Proteins, New Technologies - Which Way forward?
Mark Pickard
Aidin Milani
Track III - New Plant Protein Applications
13:55 - 14:00
Welcome & Opening Track Chair
Shannon Hood-Niefer, VP - Vice President, Saskatchewan Food Industry Development Centre (Food Centre), CA
14:00 - 14:25
Creating Great Taste Experiences: Where is the Bar?
James Xu, Senior Applications Scientist, Givaudan, US
14:30 - 14:55
Challenges in Formulating Plant Protein Snacks and Baked Goods
Shannon Hood-Niefer, VP - Vice President, Saskatchewan Food Industry Development Centre (Food Centre), CA
15:00 - 15:25
Dairy-Free Innovations: The Next Challenge?
Matt Yurgec, Senior Associate of Dairy Applications, Ingredion, US
15:30 - 16:15
Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:15 - 16:40
Past, Present and the Future of Plant-Based Meat
Dariush Ajami, Chief Innovation Officer, Beyond Meat, US
16:45 - 17:10
From Concept to Commercialisation: Scaling and Making it Happen!
Robin Young, Chief Operating Officer, Food Development Centre, CA
17:15 - 17:30
Panel Discussion: The Meat-Free Bar & New Conceptualisation
Dariush Ajami
Robin Young

May 30 Evening:
Summit Dinner

19:00 - 21:30
Summit Dinner - Delta Bessborough Hotel

May 31 Morning:
1-on-1 Business Meetings

08:00 - 08:50
1-on-1 Business Meetings

May 31 Morning:
Breakfast

08:00 - 09:00
Breakfast

May 31 Morning:
3 Tracks

Track I - Plant Protein Ingredients
08:55 - 09:00
Welcome & Opening Track Chair
Ben van der Deen, Business Development Manager, NIZO, NL
09:00 - 09:25
Faba Beans: New Research, New Opportunities
Prof. Dr. Lingyun Chen, Canada Research Chair, Department of Agricultural, Food and Nutritional Science, University of Alberta, CA
09:30 - 09:55
Consumers, Protein & Plant-Based Foods, - The Drive for Protein-Centric Foods Continues
Jerome Tauzin, Head of Product Group, Proteins Lipids and Insoluble Fibres, Roquette, FR
10:00 - 10:25
Innovation Meets Sustainability with New Extraction Technology for Canola Meal
Dr. Delaney Ross Burtnack, Executive Director, Manitoba Canola Growers, CA
10:30 - 11:00
Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25
Valorisation of the Hemp Value Chain
Kelley Fitzpatrick, President, NutriScience Solutions Inc, CA
11:30 - 11:55
The Future of Hemp (Protein)
Rick Green, President, Intellectual Capital Generation, Keyleaf, CA
12:00 - 12:30
Panel Discussion: Hemp - Ingredient, Processing, Nutrition, Regulatory Challenges & Opportunities
Rick Green
Kelley Fitzpatrick
Track II - Plant Protein Processing
08:55 - 09:00
Welcome & Opening Track Chair
Prof. Dr. Bob Tyler, Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, CA
09:00 - 09:25
From Seed to Society: Breaking the Technology Barriers for the Next Generation Plant Proteins
Prof. Dr. Fred van de Velde, Expertise Group Leader Protein Functionality, NIZO, NL
09:30 - 09:55
Next Generation Plant Protein Processing for Better Sustainability and Health
Prof. Dr. Remko Boom, Professor, Wageningen University, NL
10:00 - 10:25
Join Our Road Map for Plant Proteins: The Oat Example
Prof. Dr. Lingyun Chen, Canada Research Chair, Department of Agricultural, Food and Nutritional Science, University of Alberta, CA
10:30 - 11:00
Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25
Water-Free Electrostatic Processing of Plant Proteins
Frank Hrach, Vice President, Process Engineering, ST Equipment & Technology, US
11:30 - 11:55
The French Eco-System for Plant Protein Processing
Dr. Denis Chéreau, General Manager, Improve, FR
12:00 - 12:30
Panel Discussion: Building New Global Road Maps - Our Moonshot?
Prof. Dr. Remko Boom
Prof. Dr. Lingyun Chen
Prof. Dr. Fred van de Velde
Track III - Plant Protein Applications
08:55 - 09:00
Welcome & Opening Track Chair
Shannon Hood-Niefer, VP - Vice President, Saskatchewan Food Industry Development Centre (Food Centre), CA
09:00 - 09:25
Future Challenges & Opportunities for Cellular Agriculture
Chris Somogyi, Chairman, BlueNalu, US
09:30 - 09:55
Combining the Benefits of Oat & Pro-Biotics: The Ultimate Challenge
George Barreras, Founder & CEO, Oatdeal, CA
10:00 - 10:25
Moving Protein Panels: Which Way Forward?
Dave Dzisiak, COO, Botaneco, CA
10:30 - 11:00
Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25
The Next Plant Protein Crops: From Breeding to Food Road Maps
Mike Cey, Director of Corporate Initiatives, Ag-West, CA
11:30 - 11:55
Plant Proteins in Pet Food
Prof. Dr. Lynn P. Weber, Toxicology Graduate Chair, University of Saskatchewan, CA
12:00 - 12:30
Pulse Ingredient Nomenclature in Research: Challenges and Opportunities
Chris Marinangeli, Director of Nutrition, Scientific & Regulatory Affairs, Pulse Canada, CA

May 31 Afternoon:
Plenary

12:30 - 13:30
Lunch Break with Plant-Based Foods Tastings & Ingredient Innovations
13:30 - 13:50
Track Chair Report on Road Map Outcomes
Prof. Dr. Bob Tyler
Shannon Hood-Niefer
Ben van der Deen
13:50 - 14:20
Panel Discussion: What’s Next? - Investor Forum
David Gauthier, Vice President Investment, Natural Products Canada, CA
Sean O´Connor, Venture Capital Fund Manager, Conexus Credit Union, CA
14:20 - 14:45
Panel Discussion: Building the Eco-System Knowledge Capacity
Prof. Dr. Remko Boom, Professor, Wageningen University, NL
Dr. Zsuzsanna Papp, Director, Mitacs, CA
Prof. Dr. Bob Tyler, Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, CA
Dr. Denis Chéreau, General Manager, Improve, FR
14:45 - 15:10
The Development of Plant Proteins in the European Union
Karel Van Bommel, Market Officer Plant Proteins, European Commission, BE
15:10 - 15:30
Panel Discussion: Policy Approaches in Canada and the European Union
Karel Van Bommel
Dee Pannu
Wilf Keller
15:30 - 15:40
Summary & Closure of Summit Chairs
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
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