Research Conference
Plant-Based Foods & Proteins
Americas 2021

19-20 October 2021, starts at 9:00 am CST (Chicago Time)

Unique Virtual Live Video Networking Conference!

20 Hrs Thought Leading Speakers & Panels
20 Hrs Presentations & Networking with Live Chats

Register by 31 August and save €300


Global Plant-Based Foods & Proteins EcoSystem Advisory Board: Anne Louise Dannesboe from DTI

We welcome Anne Louise Dannesboe Nielsen from Danish Technologic Institute (DTI), as one of fourteen fantastic partners of the Global Plant-Based Foods & Proteins EcoSystem Advisory Board. Anne Louise is the Director of... more >

The Unovis Asset Management Outlook on Plant-Based with Juliana Green

The alternative protein space is rapidly expanding at a global level. Consumers and companies are seeking solutions to decrease factory farming in an effort to…
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Improving the Taste, Texture, and Nutritional Value of Meat Alternatives

Gilbert Verschelling, Director of Business Development and Innovation for Savory at DSM Food Specialties gave a talk recently on plant-based Meat Alternatives: how to improve…
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Lycored natural-colors deliver consumer-ready plant-based products’ for industry success

Tammi Higgings, Global Business Unit Head Coloration and Real Food Ingredients at Lycored  will be presenting the talk “Bringing your “A” Game to Creating Enticing…
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Driving forward the Wheel of Innovation with Pea Texturates

Helle Nedergaard, MSc., Chief Commercial Officer, NISCO A/S. and Laura Gil Martens, Chief Nutritionist and R&D Manager at AM Nutrition will be presenting the talk…
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Opportunities for Lentils as a Value-added Ingredient within the Food

Janelle Courcelles, Senior Manager, Food Innovation & Marketing at Pulse Canada, will be presenting the talk: Lentil 2025: The Grand Plan at Track II: New Formulations &…
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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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