3rd Sustainable Food Proteins Asia,

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#cmtfoodproteins

18-19 Feb, 2020 - Singapore, SINGAPORE

One Farrer Hotel

"Most Suitable Plant Protein Sources for the Asian Market –
Key Commercialization and Nutritional Factors."

 

"Beyond Plant Based Proteins to Fermentation-Based Protein –
What Role will Microbes Play in the Future of Protein
."

Plant-based proteins are obviously the most mainstream of the alternative protein sources. Despite the best efforts of vegetarians, burgers made from black beans and quinoa or cheese made from almonds just doesn’t appeal to most flexitarians.

 

Synthetic biology start ups and a whole new generation of biotech companies have been brewing and building alternative protein sources that might someday match meat and dairy in both texture and taste.

 

From growing beef in a lab to engineering microorganism to create milk, eggs using fermentation technologies,  our food system is evolving to an exciting landscape than ever before!

 

Methane, microbes, microalgae, insects  – who knew there were so many alternative protein sources? Some are obviously highly experimental and niche, while others like those peddling plant-based burgers and milks are rapidly maturing.

 

Many of these new cohort of start ups today  are using genetically modifying microorganisms like bacteria/yeast in order to use fermentation to brew proteins.

 

Rather than fight the inevitable, meat producers, agriculture companies and food companies like Cargill are hedging their bets with some serious investments and acquisition.

 

Attend CMT’s 3rd Sustainable Food Proteins ASIA conference and keep abreast on latest issues in the alternative protein space.

 

Key Highlights : 

 

  • An investor’s perspective on the   rise of plant-based and clean meat food on the global landscape
  • Harnessing the Power of Plant Proteins in Asia

    Plant proteins will continue to be, a key near-term opportunity within the realm of alternative proteins for the food industry.

    How can companies across the agrifood ecosystem engage productively with plant proteins, both as competitive threats to existing animal protein businesses and as opportunities for new business growth ?

  • Nutritional  profile of alternative proteins and optimising new protein sources to deliver health benefits
  • Single Cell Food Grade Protein from Microalgae  
 

Single Cell Proteins (SCP) that are not only highly nutritious, but they’re extremely fast-growing and can be cultivated with waste products, co2 or methane. Hear from Eugene Wang on how his award winning food technology firm has come up with the single cell food-grade microalgae protein - an alternative to animal-and plant-based protein.

 

  • Plant-based proteins for Food and Animal Nutrition applications

  • Masking Off Notes in Plant Protein with Novel Fermentation Solution
  • Sustainable nutrition & promoting zero waste of food-implications on protein choices and consumption trends
  • Extraction of protein from faba beans
  • Potential for whole plant meat substitutes

Karana, a Singapore-based company, curates jackfruit, an ingredient available abundantly in Asia, to optimize the way it can be used as a meat replacement in dishes.

 

  • Rethinking the meat industry - innovating to survive

Hear from Finnebrogue – a major meat processor on  how the entire food industry, particularly the meat industry must innovate to survive,  the key issues at play for the meat industry at the moment, both in relation to health and to the environment/climate change.

 

  • Upcycling waste /by products from soy processing to innovative beverages

Food waste accounts for approximately 10% of Singapore’s total waste.  In September 2019, the Singapore Parliament passed the Resource Sustainability Bill as part of Singapore's Zero Waste Masterplan.

 

Singapore’s food tech company – Sinfootech has come up with a zero-waste patented fermentation technology to upcycle soy whey waste into innovative beverages.

 

  • Sourcing cereals and proteins for emerging markets - a pet food perspective
  • Future of cell cultured seafood to the Asian market

Cell-based seafood startup Avant Meats is riding the wave in the interest in lab-grown meat.

 

Grown in exacting and controlled conditions in a laboratory environment, cell-based meat and seafood is viewed by many as an important solution to reduce our dependency on factory farming and feed our growing appetite for meat and seafood.

 

Sign up NOW for early bird discounts.

Contact huiyan@cmtsp.com.sg for more information.

 
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Testimonial from last Protein conference :

Inspiring conference, good place for networking. 

~ Improve  


Very good perspective of the emerging opportunities.

~ Nestle R&D Centre Pte Ltd  


Very good and useful information are given by speaker.

~ National Starch 

High quality presentations throughout from technical to marketing.

~ Sicca Dania  


Food Proteins ASIA is a great platform for Asian players in plant and alternative proteins sector to connect with each other.

~ Shiok Meats 

 

 
Be a Sponsor or Exhibitor!

This event is an excellent platform to promote your organization to influential players and investors in the industry. Sponsorship opportunities available include Corporate, Exclusive luncheon & Cocktail sponsor.

Exhibition / catalogue display can be arranged upon request. Contact fiona@cmtsp.com.sg or (65) 6346 9138

News Feed

Rise of algae as an alternative and sustainable protein source

Posted on : 05 Dec, 2019

 
With global warming accelerating and water resources getting scarce, consumers are switching to more sustainable protein sources. Already alternative protein options via launch of Impossible Foods and Beyond Burger in Singapore and other Asian cities, are making waves for plant-based meat that looks, feels and tastes like real meat.
 
Apart from plant based proteins there are algae products that are sustainable as they require a fraction of the land, water and other resources needed to produce the same amount of beef and other animal protein.
 
Recently, Californian plant-based seafood company Sophie’s Kitchen won S$1 million from Temasek Foundation to produce microalgae from food waste and “transform Singapore into a protein export powerhouse”.
 
In line with Singapore’s vision to reduce food waste, Sophie’s Kitchen uses food waste such as spent grains and okara (by-products of breweries and soy manufacturers) as feed for microalgae, which is grown in a fermentation tank. The innovation can save large amounts of arable farmland required in agriculture. The food-grade microalgae protein can be used as an ingredient in plant-based burgers and seafood.
 
Only 0.02 hectares of land is needed to grow a tonne of microalgae protein at Sophie’s Kitchen, compared to 141 hectares of land needed for the same amount of beef.
 
Apart from Sophie’s Kitchen, Israeli-Singapore agri-technology start-up Simpliigood Asia has also launched its online store selling frozen spirulina, a blue-green algae with a mild nutty taste, in Singapore.
 
Simpliigood Asia plans to expand to the rest of the region and set up a local manufacturing facility if demand is strong.
 
Another company -  agritech firm Life3 Biotech has partnered with Temasek Polytechnic in Singapore to produce food-grade microalgae on a large scale in bioreactor tanks.
 
Eugene Wang, Founder of Sophie’s Kitchen will present a session on ‘Food Grade Protein from Microalgae’ at CMT’s 3rd Sustainable Food Proteins Asia on 18-19 February 2020 in Singapore.
 
Email huiyan@cmtsp.com.sg or call +65 6346 9113 for more details.
 

Asia’s rising protein consumption, environmental impact and alternative proteins

Posted on : 30 Sep, 2019


China and India are expected to consume 360 million tonnes of protein by 2025, up from 171 million tonnes in 2000.
 
The high protein demand in Asia has helped to boost the livestock industry – driving its value to increase from $192 billion to nearly $517 billion in the last 30 years.
 
However, the thriving livestock market in Asia has also come under the scanner for its poor handling of greenhouse gas emissions, deforestation, water resources and other negative fallouts.
 
The Coller FAIRR Protein Producer Index, that assesses 60 of the world's leading animal protein producers across nine sustainability categories, found that on the average, Asian companies scored 17%, demonstrating some of the lowest average scores on greenhouse gas emissions disclosure, deforestation, water scarcity and antibiotics management.
 
Food safety is another major concern in the Asian proteins production market as only 57% of Asian companies demonstrated some level of certification by schemes recognized by the Global Food Safety Initiative.
 
The rise of plant based as well as lab meats that have proven to provide the same taste, texture and flavor of animal proteins without using the actual animal – is the biggest disruption to the livestock and animal agriculture industry. The growing popularity of Beyond Meat and Impossible Burger, and the exciting possibilities of cultured meat and dairy, show that consumers are keen to go beyond real animal based food.
 
How are Asia’s animal based protein producers addressing these issues? Can investors in the industry play a role in pushing for more greener practices? How will the alternative protein market and traditional proteins compete against each other?
 
For answers, attend CMT’s 3rd Food Proteins Asia on 18-19 February 2020 in Singapore.
 
Email huiyan@cmtsp.com.sg or call +65 6346 9113 for more details.