3rd Sustainable Food Proteins Asia,

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#cmtfoodproteins

18-19 Feb, 2020 - Singapore, SINGAPORE

One Farrer Hotel

08:00

Registration

09:00

Chairman’s Introduction

09:05

Rise of Plant-Based and Clean Meat Food on the Global Landscape - Trends in Consumer & Investment Opportunities

Christian Cadeo, Managing Partner: Singapore

Big Idea Ventures

09:40

Optimising New Protein Sources to Deliver Health Benefits

Dr. David Cameron Smith, Professor in Human Nutrition

A*Star (Agency for Science, Technology & Research)

10:15

Discussion followed by Morning Coffee

10:50

Food Grade Protein from Microalgae

Eugene Wang, Founder & CEO

Sophie's Kitchen

11:20

Plant-based proteins for Food and Animal Nutrition applications

Kenneth Wang, Senior Customer Technical Service and Application Manager

Tereos

11:50

Masking Off Notes in Plant Protein with Novel Fermentation Solution

Quentin Claverie, Global Applicative Development Specialist

Biospringer

12:20

Discussion followed by Lunch

14:00

Harnessing the Power of Plant Proteins in Asia

Thomas Hayes, Analyst

Lux Research - APAC

14:40

Sustainable Nutrition & Promoting Zero Waste of Food- Implications on Protein Choices and Consumption Trends

Dr. Allan Lim, Group Manager, Open Innovation

Nestle R&D Center Pte Ltd / Nestle Quality Assurance Centres (NQAC)

15:10

Discussion followed by Afternoon Tea

15:40

Extraction of Plant Protein

  • Value added products from legume protein extraction
  • Market applications

Brendan McKeegan, Founder/ Director

Australian Plant Proteins Pty Ltd

16:10

Potential for Whole Plant Meat Substitutes

Daniel Riegler, Co-Founder

Karana

16:40

Protein fortification opportunities, challenges and solutions in functional beverage category

XiaoYu He, Asia Pacific Research Manager

Glanbia Nutritionals Singapore Pte Ltd

17:10

Discussion. End of Day 1

09:00

Chairman’s Introduction

09:10

Rethinking the Meat Industry - Innovating to Survive

Jago Pearson, Communications Director

Finnebrogue Artisan

09:45

Upcycling Waste by Products from Soy Processing to Innovative Beverages

Joint Presentation

Chua Jian Yong, Chief Technology Officer

SinFooTech Private Limited

Dr. Lin Jing, CEO

Soynergy

Research Fellow Department of Food Science and Technology 
National University of Singapore

10:20

Discussion followed by Morning Coffee

11:00

Sourcing Cereals and Proteins for Emerging Markets - A Pet Food Perspective

  • Trends we see in the market re novel proteins - brewers rice DDGS, exotics animal proteins

Mark Torrens, Strategic Sourcing Director

Mars Petcare Australia

11:40

Future of Cell Cultured Seafood to the Asian Market

Kai Yi, Carrie Chan, CEO

Avant Meats Company Limited

12:20

Final Discussion

12:30

Closing Lunch

13:30

End of Conference

13:32

Post-Summit Site Visit

Optional / Separately Bookable Tour to Department of Food Science and Technology National University of Singapore (NUS)

 

NUS - Food Science & Technology Department is Singapore’s first Department of Food Science and Technology in the university sector. This signifies NUS’s strategic move in enhancing food science education and research that assume increasing importance to Singapore.

 

In this tour you will get to view the FST research corridor and its facilities, all equipped with basic and special equipment for teaching and research purposes. The current research emphasis are in the areas of food processing and engineering, food biopolymer, food functionality, food bioactive molecules, flavour and food fermentation, molecular and clinical nutrition.

14:00

Assemble at Hotel Lobby

Leave for NUS Food Science Lab

14:20

Arrive NUS

Tour for one hour and 30 minutes

16:00

Leave NUS

16:20

Arrive back to hotel

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