2nd EU Sustainable Plant Protein & Fermentation Solutions,

03-04 Oct, 2023 - Prague, HYBRID

Grandium Hotel Prague

08:00

Registration

08:55

Chairman’s Introduction

Jorgen Larsson, CEO, Chief Executive Officer

G. Larsson Starch Technology AB

09:00

Re-using, retro-fitting existing facilities as the sustainable option for plant based scalability

Carlotte Lucas, Senior Corporate Engagement Manager

The Good Food Institute Europe

09:25

Lacto-fermented plant proteins tailored to enhance health and productivity of animals

Ninfa Rangel Pedersen, Senior Research Scientist

FermentationExperts AS

09:55

More broccoli in the menu

  • Clean-label, sustainable protein and ingredients from broccoli crop waste

Joe Sanderson, Innovation Project Lead

Upcycled Plant Power Ltd

10:25

Discussion followed by Morning Coffee

10:55

New textured vegetable protein from hemp

Dr. Sarah Gaunt, Director

SPG Innovation

11:20

Amaranth – a new source of environmentally friendly plant protein

Dr. Jennifer Bromley, Chief Scientific Officer

Vertical Future

11:50

Unveiling Consumer Acceptance of Plant-Based Foods: Insights from the EU-Funded Smart Protein Project

Elsa Guadarrama, Consumer & Market Research Manager

ProVeg International

12:20

EU Novel Food regulatory approach

Cesare Varallo, Partner

Food Law Latest

Partner
LegisLAB

12:50

Molecular farming of animal proteins in plants

 

Henk Hoogenkamp, Co-Founder and Chief Product Officer

Moolec Science

13:15

Discussion followed by Lunch

14:10

New challenges for EU starch industry & outlook

Jamie Fortescue, Managing Director

Starch Europe

14:45

Emerging cost competitiveness in inflationary times and its impact on the EU industry

Simon Bentley, Managing Director

Commoditia Ltd

15:20

Discussion. Followed by Tea

15:50

Taking plant protein to another level – Fungi/ Mycelium based protein through fermentation process

  • Feedstock from the sugar/ starch sector, upcycled waste streams and process economics
  • Many possibilities for fungi based protein in food applications

Paulo Goncalves Teixeira, Chief Innovation Officer

Mycorena AB

16:20

Extracting high value added protein from potatoes

Vidyanath Gururajan, Director

RootExtracts Ltd

16:50

Clean label citrus & apple fibre for texturizing plant based products

Raphael Naring, Head of Technical Centre

Herbafood Ingredients

17:15

Final Discussion. End of Day 1

09:00

Panel Discussion: Advancing to a sustainable food system – what can starch & plant based sector bring to the table ?

Jamie Fortescue, Managing Director

Starch Europe

Dominique Dejonckheere, Senior Policy Advisor

Copa-Cogeca

Cesare Varallo, Founder

Food Law Latest

Partner
LegisLAB

10:00

Discussion. Followed by Coffee Break

10:30

Upcycling of wheat milling by-products: food, nutrition, functionality

Dr. Kerstin Burseg, Head of R&D and Product Development

GoodMills Innovation GmbH

11:00

Elevating the protein transition with tasty sustainable plant based alternatives

Maria Rodriguez Jimenez, New Product Development

ME-AT The Alternative

11:35

Valorising agri side streams and turning them into functional plant-based proteins and other high-value ingredients

 

Kelly Vermeer, Strategic Business Development & Innovation Manager

Looop Company

12:05

Regenerative farming for carbon negative goals

Vaclav Kurel, CEO

Carboneg

12:40

Discussion. Followed by Lunch.

End of 2nd EU Sustainable Plant Protein & Fermentation conference.

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