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

28-29 Sep, 2022 - Rotterdam, NETHERLANDS

Hilton Rotterdam

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08:20

Chairman’s Introduction

08:30

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

09:00

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

09:30

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

11:30

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

12:00

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

12:30

Discussion. Followed by Lunch

14:00

Russian war and its consequences on the grain market/outlook

14:30

Innovations in oats - oat protein in foods and beverages

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

16:30

The Molecular Farming Tool Kit for the Alternative Protein Market

17:00

Discussion. Close of Day 1

09:00

Chairman’s Introduction

09:05

Development of Microalgae Milk & Cheese Alternatives

09:35

i) Next generation of meat alternatives – Mycellium based whole cut meat

09:55

ii) Mycoprotein as a nutritious and scalable source of protein

10:15

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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