Food Proteins EUROPE 2019,

17-18 Oct, 2019 - Copenhagen, DENMARK

Crowne Plaza Copenhagen Towers

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Accelerating Adoption of New Wave of Alternative Proteins
Picking the Right Protein Ingredient for Meat Alternatives  

Alternative proteins are experiencing significant growth with even the meat, dairy industry jumping into the bandwagon.


But as companies like Tyson Food, Fonterra make investments into the alternative protein space, they recognize the reality is that overtime culinary expertise, the ability to make great-tasting food, matters more than science.


Consumers are looking for ingredients with great texture and taste that meat brings but also with no compromise.


Which plant protein has those functionalities ? Can you replace the meat with  mushrooms that also have a meat-like texture, moisture retention properties and an umami taste ?


While many restaurant chains have added plant-based burgers to their menus, the plant protein sources have expanded beyond the use of soy. How can the Horeca sector and the retail chains drive the growth of alternative proteins ?


With plant protein on the rise, Europe’s starch industry can indeed play an important role to fill the protein gap. More innovations are coming on stream with ancient grains, beans, nuts/seeds, peas delivering not only protein but also the necessary textures.


How do you pick the right protein ingredient for meat alternatives ?


With plant protein dominating today’s food conversation, dairy protein industry has joined forces to communicate the nutritional superiority and health benefits of whey and milk- based proteins.


What is the market size for dairy proteins in sports nutrition, infant formula and clinical nutrition  ?


It is much more challenging to make a product with only plant-based proteins. The inclusion of dairy improves taste, appearance and even mouthfeel.

“Dairy proteins don’t have the flavor challenges plant proteins have, and from a nutritional standpoint, dairy will always be better" says Kimberlee Burrington, dairy ingredient applications coordinator, Center for Dairy Research at the University of Wisconsin.


Another platform that is driving interest among investors ,offering clear advantages such as less use of animal products, feed and less emissions is fermentation based alternative protein. Producing proteins from genetically engineered microbes through fermentation is deserving attention and has attracted high profile investors like Bill Gates, Louis Dreyfuss, Fonterra.


Can microbial fermentation to secrete protein revolutionize the food space ? How do you scale up fermentation facilities cost effectively ?


In recent years, cellular agriculture has moved from just a few curious academics to numerous companies seeking to challenge the status quo in the food industry. How does lab grown meat technology stack up ?

Why Copenhagen ? 


The city of Copenhagen has adopted an overall goal of becoming CO2-neutral by 2025 and food is part of the plan. Consumption patterns and attitudes are shifting in the Nordic area towards a more plant-based diet. In 2018, a survey from Ernst & Young found that 24 percent of Nordic consumers predict they will eat less meat in the next five years, primarily due to health and environmental reasons, and 34 percent of the Nordic consumers indicated that they would eat more vegetarian food.


Food Protein EUROPE aptly placed in Copenhagen has lined up a Key Authoritative panel to share on the latest developments with proteins and the disruptive solutions offered by meat alternatives.





  • Beyond Starch: challenging times for EU starch producers but opportunities in the EU bioeconomy and protein plans
  • EU market for plant proteins :  food market segments and outlook
  • Commercializing your protein: functionality versus value
  • Production of Food Proteins from Carbohydrate Crops with Fermentation Technology
  • Masking off notes in plant protein with novel fermentation solution
  • EU Novel Food Regulation in connection with new protein ingredients
  • High protein 100% vegetable meat analogue
  • Dairy proteins in the key nutritional industries: sports nutrition, infant formula and clinical nutrition 
  • Meat sounding" and regulatory developments in labeling of plant based food
  • Formulating Golden Chorella Protein into healthy & tasty sustainable food products
  • Upcycling brewer's spent grain into high protein and deliciously tasting food ingredients
  • Driving the growth of plant proteins – Role of Retailers & Horeca sector
  • Growing meat products with state-of-the-art cell culture techniques
  • Extracting proteins from seaweed & commercialising it for food applications       
  • Sustainable protein from insects

Don’t delay. Register now with and take advantage of the group discounts.

Be a Sponsor or Exhibitor!

This event is an excellent platform to promote your organization to influential players and investors in the industry. Sponsorship opportunities available include Corporate, Exclusive luncheon & Cocktail sponsor.

Exhibition / catalogue display can be arranged upon request. Contact or (65) 6346 9138

News Feed

Biospringer’s fermentation ingredient neutralizes aftertaste of sweeteners and plant proteins

Posted on : 04 Oct, 2019

Responding to consumers’ demand for lower sugar content food and beverages as well as substitutes of animal proteins, manufacturers are using alternative ingredients such as stevia or acesulfame K in iced teas and producing soy-based milk or yogurts.
However, these alternative ingredients often leave an aftertaste and change the final taste of a product. Consumers often say they taste off-notes in stevia based iced teas while soy or pea proteins leave metallic, astringent and beany notes.
To address this, Biospringer has launched a new ingredient that can neutralize bitterness, metallic off-notes from sweeteners and the lingering effects of plant proteins.
The ingredient is produced using fermentation and is also vegan-friendly. Fermentation can also add extra nutrition to food and beverages as it is considered heathy and natural.
It enables manufacturers to address issues related to aftertaste and develop flavorful and indulgent foods as well as beverages.
Biospringer [Lesaffre Culinary Solutions] Strasbourg facility produces yeast extract for food markets, biotechnologies and animal health.
Biospringer presents a session on ’Masking Off Notes in Plant Protein with Novel Fermentation Solution’ at CMT’s Food Proteins EUROPE on 17-18 October, 2019 in Copenhagen, Denmark.
Contact Hafizah at or call +65 6346 9128 for more details on the program.

Fonterra invests in bio-engineered animal and food ingredients company

Posted on : 29 Aug, 2019

New Zealand’s Fonterra has invested in a US start-up, Motif Ingredients, that develops and commercialises bio-engineered animal and food ingredients.
Alternative meat products’ global sales are expected to reach US$7.5 billion (NZ$11.3b) by 2025, and attracting a lot of investors. Motif raised US$90m in its first funding round.
With so many investments in the alternative meat market, what are the consumers’ views on lab cultured meat? Main concerns for them is from the health and safety aspects. While some consumers says “they would eat a few vegetarian meals a week to reduce meat consumption than go for alternatives”, others favor that “lab-gown used less land and less water than conventional agriculture” and are fine with the shift to alternatives.
However, most available alternative meat proteins in the market are using plants such as soy, peas etc. In some cases like Quorn, a mince substitute, uses protein obtained from fungi. Most known is the Impossible Burger made with lab-cultured plant proteins that mimics real meat with its ability to 'bleed'. It uses DNA from soy plants and inserts it into genetically engineered yeast, and then ferments it to produce the blood-like heme!
Yet another company - Sunfed produces chicken alternative with pea protein - that closely mimics the texture of chicken meat.
However, what Motif aims is to produce is proteins derived from dairy, egg and meat, using genetic engineering and fermentation.
Find out more about alternative proteins at CMT’s Food Proteins EUROPE 2019 on 17-18 October, 2019 in Copenhagen.
Learn more about the program from Ms. Hafizah - email or call +65 6346 9218.

EU proposes Ban on ‘Burger’, ‘Sausage’ Labels on Vegan and Vegetarian Food

Posted on : 17 Jun, 2019

European Union is proposing a prohibition on the use of labels such as sausage or burger in vegan or vegetarian food. The argument is that these words are traditionally used for animal-based foodstuffs and cannot be used on plant based products.
According to the new proposal vegan or vegetarian food producers cannot use words such as ‘sausage’ or ‘milk alternative’ in naming their products. Some say that it could also mean vegan and vegetarian food cannot be labelled as ‘veggie burgers’ and ‘seitan steaks’.
Many groups in EU such as ProVeg are challenging the proposal already as they see it as ‘disadvantaging’ vegan and vegetarian food manufacturers, as well as consumers who prefer non-meat and non-dairy alternatives. They also claim that inclusion of burger or sausage words in a vegetarian product is critical in highlighting  the flavour or texture of certain products.
Although still at the proposal stage and not a law yet, it can impact plant based products that are becoming more popular in the EU, as many consumers want alternatives to meat based products. As the proposal gets ratified at a plenary meeting of the European Parliament this year, ProVeg, the European Vegetarian Union and the Good Food Institute Europe are looking at a viable solution that doesn’t interfere with the interests of both consumers and producers, but supports plant-based foods as sustainable and fair alternatives.
Find out more about plant based foods at CMT’s Food Proteins EUROPE on 17-18 October, 2019 in Copenhagen.
Learn more about the program from Ms. Hafizah - email or call +65 6346 9218.