Virtual
16th Plant-Based Foods & Proteins Summit
Europe 2020

13-14 October 2020, starts at 9:00 am CEST

Unique Virtual Live Video Networking Summit!

300 delegates
20 Hrs Thought Leading Speakers & Panels
20 Hrs Networking Breaks with Business Meetings & Live Chats
200 speed dating sessions

Programme

14 October – Track II – New Formulations & Ingredients

This unique Track will focus on new Insights on plant-based foods 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.

Joining…!
Research, Development, and Innovation Leaders
from food brands, food manufacturing, food ingredient, and processing technology companies, research institutes, and universities.

Your Take-Homes: 5 Strategies for Winning
New Formulation Propositions
#1 Plant-Based Foods Category & Product Opportunities
#2 Plant-based foods quality (taste, texture, nutrition, clean label) supply & demand challenges
#3 New ingredient formulation innovators
#4 New technology platforms offering new ingredients
#5 Buiding your Global Plant-Based Foods Ecosystem

Participating organisations

 

08:50 - 09:00
Welcome & Opening Summit Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:15
Global Plant-Based Foods EcoSystem: A Road Map for 2025
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:15 - 09:45
Co-creating the Future with Plant-based Innovations- Nordic Insights
Helle Nedergaard, Chief Commercial Officer, Nisco ApS, DK
Dr. Laura Gil Martens, R&D Manager, AM Nutrition, NO
09:45 - 10:15
Formulation of Tasty & Sustainable Plant-based Foods with Textured Wheat Protein
Olivier Chevalier, Business Development Manager Meat Applications, Beneo, BE
10:15 - 10:45
Plant Based Meat Analog
Dr. Sylvie Brunel, Process Director, Clextral, FR
10:45 - 11:30
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carrousel
11:30 - 12:00
New Texture Solutions for Plant-based Dairy Alternatives
Meleknur Tüzün, Business Development Manager, Dairy & Plant Based Dairy, AVEBE, TR
12:00 - 12:30
Perfecting Plant-based Meat Alternatives - Improve the Taste, Texture and Nutritional Value of your Meat Alternatives!
Gilbert Verschelling, Director Business Development and Innovation for Savory, DSM, NL
12:30 - 12:55
Green Leaf Proteins from Farm to Plate
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
12:55 - 13:20
Panel on Plant-Based Food Innovation: Clean Label, Naturally Processed or Ultra Processed?
Emma Lewis, Group Head of R&D Veg & Meals & Culinary Lead, Nomad Foods, GB
Varun Khanna, R&D Director, Plant Based Ventures, Sabra, US
13:20 - 14:10
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carroussel
14:10 - 14:40
IP Supply Chain and Importance of Traceability
Chris Crawford, Product Group Manager, The Scoular Company, AF
14:40 - 15:10
Lentil 2025: The Grand Plan
Janelle Courcelles, Senior Manager, Food Innovation & Marketing, Pulse Canada, CA
15:10 - 15:40
Culinary Influence in the Plant-based World – The Top Trends & their Impact
Andreea Tolea, Technical Category Manager Proteins, Givaudan, CH
Lucas Huber, Category Manager Proteins EAME, Givaudan, CH
15:40 - 16:40
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carroussel
16:40 - 17:10
Bridging the Gap - Texturizing Plant-based and Combinatorial Proteins
Natasa Taseski, Process Technologist Food & Industrial Products Division, Wenger, US
17:10 - 17:40
Bringing your “A” Game to Creating Enticing Plant-based Meat Alternatives
Tammi Higgins, Global Business Unit Head Coloration and Real Food Ingredients, Lycored, US
17:40 - 18:05
Panel on Meat-Free Innovations?! Grand Meat-Free Challenges
Dan Garland, Head of Innovation, Hain Daniels, GB
Patrick Lesueur, Group R&D Director, Bonduelle, FR
18:05 - 18:30
The Canadian Pulse Innovation Value Added Programme
Chris Anderson, CTO, Protein Industries Canada, CA
18:30 - 18:40
Summary & Closing
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
18:40 - 20:00
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carrousel