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03-04 Oct, 2023
Prague, HYBRID

Grandium Hotel Prague

08:00

Registration

08:55

Chairman’s Introduction

09:00

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

09:25

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

09:55

More broccoli in the menu

10:25

Discussion followed by Morning Coffee

10:55

New textured vegetable protein from hemp

11:20

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

11:50

EU Novel Food regulatory approach

12:20

Molecular farming of animal proteins in plants

12:50

Discussion followed by Lunch

14:00

Chairman's Remark

14:10

New challenges for EU starch industry & outlook

14:45

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

15:20

Discussion. Followed by Tea

15:50

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

16:20

Extracting high value added protein from potatoes

16:50

Clean label citrus & apple fibre for texturizing plant based products

17:15

Final Discussion. End of Day 1

17:30

Networking Reception for Speakers & Delegates

08:55

Chairman's Remark

09:00

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

10:00

Discussion. Followed by Coffee Break

10:30

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

11:00

Elevating the protein transition with tasty sustainable plant based alternatives

11:35

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

12:05

Regenerative farming for carbon negative goals

12:40

Discussion. Followed by Lunch.

|Day 1 |Day 2

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