2nd Sustainable Plant Based Protein & Fermentation Solutions ASIA,

01-02 Feb, 2023 - Bangkok, THAILAND

Hilton Sukhumvit Bangkok

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08:25

Chairman's Remarks

08:30

Keynote Speech

08:45

Growing opportunities with next generation waxy tapioca

09:20

Global opportunities for cassava including pathways for protein production

10:00

Discussion followed by Morning Coffee

10:40

Applications of starch and protein raw materials in alternative protein production

11:05

The glycemic index - making carbohydrates more “marketable” in the pandemic of “diabesity

11:30

Valorising food waste for human nutrition – A case study on SBG valorization

12:00

Texturizing, taste & nutritional challenges for elderly friendly foods

12:30

Discussion followed by Lunch. Farewell to delegates of 11th Starch Value Chain ASIA Conference.

13:50

Chairman’s Remark

14:00

Plant based egg with konjac & enzyme technology

14:30

Upcycling of okara to produce healthy & sustainable protein

15:00

Discussion followed by Tea

15:30

Using microalgae to improve flavor, texture and the nutritional profile of plant-based meat products

16:00

Comparing the functionality of many protein sources including recent breakthroughs on Extracting Protein from Leaves

16:30

Ground breaking fermentation technology and upcycling agri waste to produce vegan meat

17:00

Discussion. End of Day 1 Protein

08:25

Chairman's Remark

08:30

Nestle's perspective on Sustainable Foods and Songspore Standards supporting food and nutrition security?

09:00

The Growing Acceptance of Plant Based Food in Thailand

i) Navigating the waters of sustainable seafood with plant based options

ii) First hand experience in launching Thailand’s first vegan burger

iii) Mushroom based protein – Towards clean label recognition

iv) World's first plant based milk from sesames

10:30

Discussion followed by Morning Coffee

10:50

Jackfruit as healthy clean label meat substitute

11:10

Sustainable and innovative plant-based chicken from peanuts with distinctive texture and umami taste profile

11:40

Taking plant based meat to the next level with high moisture extrusion technologies

12:10

Panel Discussion

12:50

Discussion followed by Lunch. End of Conference

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