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!
900 Delegates
25 Hrs Thought Leading Speakers & Panels
35 Hrs Networking Breaks with Business Meetings & Live Chats
Insights
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 the taste, texture,... more >
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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Perfecting Plant-Based Meat Alternatives
A quick look at any grocery case or restaurant menu will show that plant-based meat alternatives are becoming mainstream. What started with the ‘veggie’ burger…
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The Benefits of Wheat Protein
As more consumers choose to follow a meat-reduced or meat-free diet, new meat substitute launches are predicted to have a CAGR of +5.3% in Western…
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