Developing Innovative Plant-based Food and Beverages with Natural Ingredients

Rene Krebs, Head of Business Unit Cereals, Nuts & Pulses at Döhler Group, will be presenting an interesting talk on "How to Meet Evolving Client Expectations in Plant-based Nutrition... more >

Creating Value with Potato Texture Solutions

Meleknur Tüzün, Business Development Manager EMEA, Dairy & Plant-Based Dairy at AVEBE will be presenting the talk “New Texture Solutions for Plant-based Dairy Alternatives” at…
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Rethinking Food and Agriculture 2020-2030

We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals…
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New Texture Solutions for Plant-Based Dairy Alternatives. Jaap Harkema (Avebe)

Jaap Harkema, Marketing Manager at Avebe will give a presentation at the 3rd Plant-Based Foods Course about new texture solutions for plant-based dairy alternatives. “Manufacturers…
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What are the Dairy-Free Market Trends & Developments? Join the Dairy-Free Summit!

If you are interested in new trends on the growth of the dairy-free industry, and the challenges to accelerate consumer uptake and market demand in…
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Learn about New Ingredients and their Functionalities. Marie-Helene Leclercq (Nestlé Purina Petcare Europe)

Marie-Helene Leclercq (Nestlé Purina Petcare Europe) shares her experience at the Food Proteins Course: “For me it’s a good refresher about all the different functionalities…
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New Insights & Networking Opportunities! Food Proteins Course – Lisa Ronquest (MANE)

Lisa Ronquest (MANE) shares her experience at the Food Proteins Course: “I loved the balance of really professional content delivery with a lot of fun…
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