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.

KEY HIGHLIGHTS:  

• 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 Hafizah@cmtsp.com.sg and take advantage of the group discounts.