Exhibition
Plant-Based Foods & Proteins
Europe 2021

8-9 June 2021, starts at 9:00 am CEST (Amsterdam Time)

Unique Business Development & Networking!
100+ Exhibitors | 500+ Participants | > 2,500 1-on-1 Business Meetings
FREE BOOTH & Tickets for Food Brands Start-Ups, Retailers & Food Service

Programme

8 June

08:50 - 09:00
Welcome & Opening Exhibition Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:30
Next generation plant based foods => opportunities to connect
Joost Blankestijn, Program Manager Innovations for Responsible Food Choices, Wageningen University & Research, NL
09:30 - 10:00
Protein transition perspective from a flavour house: Much more than a matter of taste
Holger Doering, Category Director Culinary, Snacks & Petfood EMEA, MANE, FR
10:00 - 10:30
Extrusion applications for sustainable food production and resource valorization
Natasa Taseski, Process Technologist Food & Industrial Products Division, Wenger, US
10:30 - 10:50
Sweden FoodTech: The Nordics Outlook on Plant-Based Foods Investments
Johan Jörgensen, Founder and partner, Sweden Foodtech, SE
10:30 - 11:00
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
11:00 - 11:30
Making Consumers Crave for Plant-based Food
Moritz Kießwetter, Category Manager, Nextera by Solina, BE
11:30 - 12:00
INNOVATE NOW in plant based meat
Fleming Østergaard, EMEA Strategic Marketing Manager, IFF Nourish division, IFF – International Flavors and Fragances, Inc., DK
12:00 - 12:30
How to create inspiring dairy alternative products? The cheese challenge.
Thomas Grataloup, Technical Service Category Manager Dairy, Ingredion, DE
12:30 - 12:50
How to boost your innovation with startups
Jan Meiling, Managing Director, StartLife, NL
12:30 - 13:00
Lunch & Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
13:00 - 13:30
“The Plant Positive Way” in collaborative innovation with Cosun
Mike Vermeer, Senior Innovation Manager, Royal Cosun, NL
13:30 - 14:00
Bridging the gap between consumers’ expectations and the industry: outlook from a chef
Matthew Downes, Technical Development Chef, MANE, CH
14:00 - 14:30
Who says you need meat to make a great dish? Cooking at its best with wheat protein
Olivier Chevalier, Senior Product Manager Functional Proteins, Beneo, BE
14:30 - 15:00
Bridging the gap: Processing Solutions for Texturizing plant-based and hybrid proteins
Natasa Taseski, Process Technologist Food & Industrial Products Division, Wenger, US
15:00 - 15:30
Understanding consumers and identifying the next protein for plant based drinks
Leonardo Rubio Anselmi, Strategic Marketing Manager Beverages and Nutritional Bars, IFF – International Flavors and Fragances, Inc., DK
15:30 - 15:45
The value of creating clean & tasty protein solutions
Pascal Bieri, Co-Founder, Planted Foods, CH
15:45 - 16:00
EIT Food Accelerator Network: Collaborate NOW!
Dr. Christoph Mandl, Business Creation Manager CLC Central, EIT Food, BE
16:00 - 16:30
U.S. Identity Preserved-Added Attention. Added Advantage
Raquel Hansen, Consultant - Independent Farmer, Exhibition Plant-Based Foods & Proteins Europe 2021, US
16:30 - 16:50
Excelling in Acceleration: The Israeli Business Case
Amir Zaidman, VP Business Development, The KitchenHub FoodTech Hub, IL
16:50 - 17:10
Vevolution: The Home Of Plant-Based and Cell-Based Innovators Creating Solutions For A Better World
Damien Clarkson, Co-Founder, Vevolution, GB
17:10 - 17:30
Disrupting the Protein Sector: Emerging Technologies
José Luis Cabañero, CEO / President / VP, Eatable Adventures, ES
17:30 - 17:50
Being Global, Being European for Early Stage Investements
Andrew D. Ive, Founder & General Managing Partner, Big Idea Ventures, US
17:50 - 18:00
Summary & Wrap-Up: What did we learn?
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
18:00 - 19:00
The Last Networking Break Meeting

9 June

08:50 - 09:00
Welcome & Opening Exhibition Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:30
Plant-based colors for visually appealing plant-based food
Steven Taylor, Account Manager, EXBERRY, GB
Francisco Unates, Technical Sales Manager Spain & Portugal, EXBERRY, ES
09:30 - 10:00
From plant to pleasure: silky dairy-free desserts with rice ingredients
Benoit Tavernier, Product Manager Rice Ingredients, Beneo, BE
10:00 - 10:30
Introducing Cosun’s growing Plant protein portfolio
Paulus Kosters, Senior Project Manager Green Proteins, Royal Cosun, NL
Marcel van der Vaart, Business Development Manager Plant Proteins, Royal Cosun, NL
10:00 - 10:20
Innovation with Nordic Crops: The Finnish Example
Mirva Lampinen, Co-Creation Manager, VTT, FI
10:00 - 10:30
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
10:30 - 11:00
Plant Possible: Understanding consumer demands in meat alternatives and formulating new meat alternatives with textured pea and faba bean proteins.
Declan Rooney, Strategic Marketing Manager – Savoury & Plant Alternatives, Ingredion, GB
11:00 - 11:30
Balancing sensory & nutritional aspects in plant-based meat substitutes
Moritz Kießwetter, Category Manager, Nextera by Solina, BE
11:30 - 12:00
Plant Excitement – the rise of plant-based nutrition
Myriam Snaet, Head of Market Intelligence & Consumer Insights, Beneo, BE
Hanna Bean, Market Intelligence Expert, Beneo, DE
12:00 - 12:30
Roundtable: Clean Label in Plant-Based Products
Luis Angel Fernandez, Vice President Strategic Development Flavors - EMEA & International, MANE, FR
Lisa Ronquest, , MANE, FR
Dr. Stacy Pyett, Program Manager Proteins for Life, Wageningen University & Research, NL
Dr. Christophe Schmitt, Protein Expert - Group Leader, Nestlé Research Center, CH
12:30 - 13:00
Hungry Ventures: The Sweet Spot Between Corporates & Start-ups …
Prof. Dr. Bastian Halecker, Professor, Connector & Entrepreneur, Hungry Ventures, DE
13:30 - 13:50
The Unovis Asset Management Outlook on Plant-Based
Juliana Green, Senior Associate, Unovis Asset Management & New Crop Capital, US
13:30 - 14:00
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
13:30 - 14:00
Plant Possible: Holistic approach to plant based food and beverage development
Tim Von Burgsdorff, Ingredion Food System Lead EMEA, Ingredion, DE
Juliane Winzer, Senior Technologist Food Systems EMEA, Ingredion, DE
14:00 - 14:30
Challenges and opportunities in formulating plant based beverages
Jane Whittaker, Principal Application Specialist Beverages, IFF – International Flavors and Fragances, Inc., GB
14:30 - 15:00
A Wealth of Application Options with Cosun’s Fava HQ Isolate
Marlies Geerts, Protein Scientist, Royal Cosun, NL
Rob Vreeker, Senior Scientist Plant Proteins, Royal Cosun, NL
15:00 - 15:30
U.S. Identity Preserved - From the Ground Up
Bryan Stobaugh, Director of Licensing & Genetics, Missouri Soybean Merchandising Council, US
15:30 - 16:00
U.S. Identity Preserved (IP) - More You Should Know
Eugene Philhower, Technical Advisor, SSGA, US
16:00 - 16:30
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
16:00 - 16:20
Gastronomy First – Launching Food innovations with culinary experts
Frank Anders, Head of Strategy & Financial Planning, NX Food, DE
16:30 - 16:50
ProVeg Incubator - Shaping the future of food: The leading accelerator for plant-based and cultured food startups
Albrecht Wolfmeyer, International and National Head, ProVeg International, DE
16:50 - 17:10
Building a cutting edge ecosystem to boost food innovation in Latin America
Paulo Silveira, Director, FoodTech Hub Brazil, BR
17:10 - 17:30
ShakeUp Factory: How much of your innovation will you outsource in 3 years from now ?
Kevin Camphuis, Managing Director, ShakeUp Factory, FR
17:30 - 17:50
Roundtable: Looking at plant-based meat and fish alternatives? How to kick start your market entry
Thomas Landert, Area Sales Manager, Wenger, CH
Leonidas Bell, Co-Founder & General Manager, No Meat Factory, CA
17:50 - 18:00
Summary & Wrap-Up: What did we learn?
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
18:00 - 19:00
The Last Networking Break Meeting