Sustainable Plant Based Protein & Fermentation Solutions EU, Promising new proteins sources - Taste & texturisation challenges.

28-29 Sep, 2022 - Rotterdam, NETHERLANDS

Hilton Rotterdam

09:00

Chairman’s Introduction

09:10

The plant protein revolution: Does it all add up? A hard look at the economics of carbohydrate and protein crops

09:40

Protein combinations for a tailored approach to texturates for meat & fish alternatives

10:00

Discussion Followed by Coffee Break

10:30

Sustainable production of protein concentrates for dairy applications

11:00

The promising future for fava ingredients

Harnessing carbohydrate crops as feedstock for fermentation in the production of complete protein & functional ingredients

11:30

Leveraging fermentation to develop clean label healthy fat for plant based dairy

Tomas Turner, CEO & Co-Founder

Cultivated Biosciences

12:00

Converting low-value ag byproducts into high-value alternative meats

12:30

Leveraging brewer’s spent yeast to create a sustainable source of protein

13:00

Discussion. Followed by Lunch

14:00

Russian war and its consequences on the grain market/outlook

Guillaume Goudy, Head of Agriculture Research

DNext

14:30

Innovations in oats - oat protein in foods and beverages

Fredrik Härnby, Key Account Manager

Lantmannen Functional Foods

15:00

Discussion followed by Tea

15:30

Sunflower protein: The power of the sun on your plate

16:00

Novel food approval in Europe

  • consumer perceptions related to novel food products and appropriate labelling

Hannah Lester, CEO/Principal Consultant

Amgen Consulting

16:30

The Molecular Farming Tool Kit for the Alternative Protein Market

17:00

Discussion. Close of Day 1

09:00

Chairman’s Introduction

09:10

Power of microalgae for food (topic to be confirmed)

Eugene Wang, Co-Founder & CEO

Sophie's BioNutrients

09:40

Next generation of meat alternatives – Mycellium based whole cut meat

10:10

Discussion followed by Coffee

10:40

Potential of rapeseed - a new upcycled ingredient

11:10

Clean label plant based yoghurt

11:40

Sustainable burgers from crickets and plant based solutions

12:10

Functional, sustainable and full of protein, vitamins, fibre from insects

12:30

Final Discussion. Close of conference

12:45

Lunch

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