Summit + Expo
Plant-Based Foods & Proteins
Americas 2021

27-29 September 2021, starts at 9:00 am CDT (Chicago Time)

1,000+ Participants | 100+ Exhibitors | > 3,500 1-on-1 Business Meetings | 30+ Speakers & Panels

Register by 26 September and save €250

Programme

September 28 – Day II – New Applications, Ingredients & Technologies

New Insights on plant-based food formulations and various ingredients with new concepts will be the focal points. New Technologies to reduce water, energy, and waste will be on the table, including an outlook LCA and Sustainability programs from farm to fork.

07:50 - 08:00
Welcome & Opening Summit Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
08:00 - 08:25
Redefine Meat: Science and Technology and the Future of Food
Daniel Dikovsky, , Redefine Meat, IL
08:30 - 08:55
Fostering your Ground Breaking Path Forward to the Proteins of 2nd Generation
Dr. Denis Chéreau, General Manager, Improve, FR
09:00 - 09:25
Bridging the Texture Gap in Plant Based Food with Ingredient Solutions from Potato
Michael Finfrock, Business Manager, AVEBE, US
09:30 - 09:55
Clean label optimisation of plant-based products by application of fermentation technology
Martijn Bekker, Project Leader, Wageningen Food & Biobased Research, NL
10:00 - 11:00
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carroussel
11:00 - 11:25
Membrane-Based Pea Protein Processing
Rodrigo Villas Boas, F&B Global Crossflow Product Manager, Pall Corporation, BR
11:30 - 11:55
How much of your innovation will you outsource in 3 years?!
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
12:00 - 12:25
How to Produce a Meat or Fish Substitute made by Twin-Screw Extrusion
Julie Prost, Pilot Plant Manager and Process Engineer, Clextral, US
12:30 - 13:30
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carroussel
13:00 - 13:25
Addressing Flavor Challenges in Plant-Based Foods Through Advances in Deflavoring Technology
Matt Yurgec, Business Scientist and Manager, Global Dairy and Plant-Protein Applications, Ingredion, US
13:30 - 13:55
Recreating the Taste of Cheese
Panchali Chakraborty, Technical Director, Savory and Snacks, Givaudan Flavors Corporation, Givaudan, US
14:00 - 14:25
Changing Plant-Based Innovation with Two Almond Ingredients
Henry Hill, Experienced R&D Chef, Almond Board of California, US
14:30 - 15:00
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carroussel
15:00 - 15:30
A Roadmap for Canada’s Plant-Based Foods Sector
Bill Greuel, Chief Executive Officer, Protein Industries Canada, CA
15:30 - 16:00
Action Plan To Create A Distinctive Sustainability Advantage for Plant-Based Foods & Proteins: Panel Discussion
Denis Trémorin, Director Sustainability, Pulse Canada, CA
Tim McGreevy, CEO, USA Pulses, US
Steve Savell, Director, External Affairs & Sustainability, Summit + Expo Plant-Based Foods & Proteins Americas 2021, US
16:00 - 16:30
Serving the Consumer with Natural and Local Products?
Clint Johnson, Director, R&D, Conagra, US
Carolina Garcia, Research Scientist, Sigma Alimentos, MX
Monjur Hossen, Principal Product Development Scientist, Kellogg’s, US
16:30 - 16:40
Summary & Closing
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
16:40 - 17:00
The Last Networking Break Meeting