Food Proteins EUROPE 2019,

17-18 Oct, 2019 - Copenhagen, DENMARK

Crowne Plaza Copenhagen Towers

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08:00

Registration

08:50

Chairman’s Remarks

09:00

Challenging Times for EU Starch Producers But Opportunities in the EU Bioeconomy and Protein Plans

09:40

EU Market for Plant Proteins : Food Market Segments and Outlook

10:10

Discussion followed by Morning Coffee

10:50

Commercializing Your Protein: Functionality versus Value

11:20

Production of Food Proteins from Carbohydrate Crops with Fermentation Technology

11:50

Collaboration to accelerate introduction of protein to market – important role of starch crops

12:20

Grand challenges for the organic industry and future opportunities for starches and proteins

12:50

Discussion followed by Lunch

14:10

Afternoon Chairman’s Introduction

14:15

How to close the protein gap by 2050

14:45

EU Novel Food Regulation in Connection with New Protein Ingredients

15:15

High Protein 100% Vegetable Meat Analogue

15:45

Discussion followed by Afternoon Tea

16:15

Ÿnsect & insects : innovative and premium ingredients

16:45

Dairy Proteins in the Key Nutritional Industries: Sports Nutrition, Infant Formula and Clinical Nutrition

17:15

Formulating Golden Chorella Protein into Healthy & Tasty Sustainable Food Products

17:45

Panel Discussion - Investing in Disruptive Solutions & Alternative Proteins to Feed the World

18:10

Discussion. End of Day One

18:30

Networking Cocktail Reception for all Speakers & Participants

08:30

Chairman’s Introduction

08:35

Upcycling Brewer's Spent Grain into High Protein and Deliciously Tasting Food Ingredients

09:05

Innovations in plant-based cheese

09:40

Masking Off Notes in Plant Protein with Novel Fermentation Solution

10:05

Meat Sounding and Regulatory Developments in Labeling of Plant Based Food

10:30

Discussion followed by Morning Coffee

11:00

Growing Meat Products with State-of-the-Art Cell Culture Techniques

11:30

Extracting Proteins from Seaweed & Commercialising it for Food Applications

12:00

Establishing insect as a food - our success in Switzerland

12:30

Final Discussion. End of Conference

12:50

Closing Lunch

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