Virtual
15th Plant-Based Foods & Proteins Summit
North-America 2020

22-26 June 2020, starts at 9:30 am EDT/GMT-4

Unique Virtual Live Video Networking Summit!

25 Hrs Thought Leading Speakers & Panels
35 Hrs Networking Breaks with Business Meetings & Live Chats

Registration Still Open > 50 Places Left to Reach 1,000 Participants 1,000 > U$149 only

Programme

June 24 – Track III – New Ingredients & Processing Technologies

This Track is an ideal environment to understand the challenges and opportunities to make better plant-based foods with new ingredients and processing technologies.

Joining…!
Research, Development, and Innovation Leaders
from food brands, food manufacturing, food ingredient, and processing technology companies, research institutes, and universities. As well as C-Leaders with a Purchasing, Sustainability, Value Chain background from Retailers, Food Brands, Food Manufacturing, Food Ingredient Brands, and VC’s.

Your Summit Take-Homes: 7 Strategies for Winning Value Chains
#1 New Demand Drivers: A Food Systems Approach
#2 Sustainability & Food Security
#3 Linking Supply with Demand
#4 Accelerating Impact in the Supply Chain
#5 Protein Ingredient Diversification
#6 Sustainability & Food Security
#7 Building New Value Chains: Natural of Highly Processed?

09:30 - 09:40
Welcome & Opening
Chris Anderson, CTO, Protein Industries Canada, CA
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:40 - 10:05
Going for Low-Water and Low-Energy: New Technologies for Pulse Flours & Starches
Frank de Boeff, Entrepreneur - Owner, Bodec, NL
10:05 - 10:30
New Flour & Starch Technologies: Better Taste & New Markets
Dr. Fabio Talamo, Sales Manager, VOMM Impianti e Processi SpA, IT
10:30 - 10:55
How to Produce High-Quality Proteins with Optimum Functionality
Jacques Guibaud, F&B Crossflow Product Manager, Pall, FR
10:55 - 11:20
Plant Protein Enhancement by Water-free Electrostatic Processing
Frank Hrach, Vice President, Process Engineering, ST Equipment & Technology, US
11:20 - 12:05
Networking Break Meeting Partners Pall Corp. and Roquette, 1-on-1 Video Chat Business Meetings & Speed Dating for 3 Min. with Fellow Leaders
12:05 - 12:35
Pea Proteins: Taste Progress and Outlook
Silvia Schnicker, Head of Marketing - Americas, Roquette, US
12:35 - 12:50
Faba Beans: A Road Map to Success from a SME point of view
Brad Goudy, President, Faba Canada, CA
12:50 - 13:05
The Advantages of Fava Beans
Hailey Jefferies, Co-Founder, Prairie Fava, CA
13:05 - 13:30
Accelerating Innovation to Maximise the Pulse Value Chain: Panel Discussion
Dr. Shannon Hood-Niefer, VP - Vice President, Saskatchewan Food Industry Development Centre (Food Centre), CA
Robin Young, Chief Operating Officer, Food Development Centre, CA
Ken Gossen, Executive Director, Food Processing Development Centre, CA
13:30 - 14:15
Meet Networking Break Partners with 1-on-1 Video Chat Business Meetings & Speed Dating for 3 Min. with Fellow Leaders
14:15 - 14:30
Life Cycle Analysis & Sustainability of Pulses
Denis Trémorin, Director Sustainability, Pulse Canada, CA
14:30 - 15:00
Action Plan To Create A Distinctive Sustainability Advantage: Panel Discussion
Dr. Dave Greenshields, Director Research & Development, Saskatchewan Pulse Growers, CA
Claire Abbott, Head of R&D Programme Management, Quorn, GB
Denis Trémorin, Director Sustainability, Pulse Canada, CA
15:00 - 15:20
Global Plant-Based Foods EcoSystem: Developing a Road Map for 2025
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
15:20 - 15:25
Summary & Closing
Chris Anderson, CTO, Protein Industries Canada, CA
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
15:25 - 16:00
Meet Networking Break Partners with 1-on-1 Video Chat Business Meetings & Speed Dating for 3 Min. with Fellow Leaders