Designing sustainable food systems for a better future

Designing sustainable food systems for a better future - for the planet and for businesses

Date: 10 February 2021

Time: 1:30 pm - 2:30 pm

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Global warming, along with land and water use, resource waste, biodiversity loss, animal welfare, food security, and sustainability are just a few of the global issues we currently face. These problems are all exacerbated by the increase in demand for animal-based products. A global shift in diets is urgently needed in order to ensure a sustainable future.

 

In this webinar, Shirley Lu, Managing Director of Asia for ProVeg International, will be talking to a policy maker from Singapore’s Agency for Science, Technology and Research (A*STAR), along with food-industry professionals from Beyond MeatNestle, and Oatly who will share their visions and strategies for the future of plant-based innovation. The webinar will include a Q&A session with all participants, providing a unique opportunity for the audience to have their questions answered by experts.

 

Participants will come away with an in-depth understanding of food innovation and future market trends.

 

Speakers

  • Dr Ralph Graichen: Senior Director, Food & Consumer at Biomedical Research Council (BMRC), A*STAR, will discuss Singapore’s ‘30 by 30 vision’, a policy to improve the country’s food security by producing 30% of its nutritional needs by 2030, up from less than 10% when the policy was launched in 2019.
  • Ihab Lehata: Vice President of International Business Development, Beyond Meat
  • Fred Zhu: New Product Development Director, Asia, Oatly
  • Guglielomo Bonora: R&D Centre Head, Singapore, Nestlé

 

Chaired by Shirley Lu: Managing Director Asia, ProVeg International

 

If you are interested in learning more about food innovation and shifting to a sustainable lifestyle, don’t miss this opportunity! The webinar is free to attend but registration is required. We look forward to your attendance.

Dr Ralph Graichen

Senior Director, Food & Consumer, at A*STAR’s Biomedical Research Council (BMRC)

Dr Ralph is currently Senior Director, Food & Consumer, at the Agency for Singapore’s Agency for Science, Technology, and Research (A*STAR). In this capacity, Graichen is leading his team to develop A*STAR’s strategy in food and nutrition, consumer care, and human potential. He is responsible for driving activities across the public and private sectors in Singapore, as well as supporting economic activities, research funding, and national and international relations. He has a co-appointment as Adjunct Associate Professor at the School of Chemical & Biomedical Engineering at Nanyang Technological University. In his current position at A*STAR, Ralph works with strategic partners to administer and develop new initiatives and programmes. Graichen is a board member of the Singapore Food Agency as well as a member of the Singapore Food Standard Committee.

Ihab Lehata

Vice President International Business Development, Beyond Meat

Ihab is a pioneer in the plant-based movement, with over 25 years’ experience. In 2018, Leheta decided to bring his talents and experience to Beyond Meat and is currently VP of International Business Development, with the mandate of bringing Beyond Meat’s meaty taste, along with the vitality associated with plant-based protein, to over 80 countries worldwide. The Company’s flagship product, the Beyond Burger, has revolutionised the plant-based sector by being the first plant-based burger to be sold in the meat aisle at major grocery chains.

Fred Zhu

New Product Development Director, Asia, Oatly

Fred Zhu graduated from the Department of Chemistry at Fudan University and holds a Master of Engineering from Jiangnan University’s School of Food Science and Technology. He has served as a Senior Food Scientist for Coca-Cola’s Asia Pacific R&D Center, as well as Technical Manager at DSM Martek Alga Oil DHA in China, Senior Technical Manager of GlaxoSmithKline Nutrition, Research and Development Director of Silk in China, and Research and Development Director of Mengniu Dairy Beverage and its Plant-based Business Unit. He is currently Innovation Director of Oatly Asia, where he leads the team in oat-based product innovation, including oat milk, oat cream, oat ice cream, and oat yogurt.

Guglielomo Bonora

R&D Centre Head, Singapore, Nestlé

Guglielmo Bonora holds a MSc in Law and Business Administration from Bocconi University (Milan). He started his career with Nestlé in 2004 in the International Audit Team, one of the most important talent pools within Nestlé for future business leaders of the Group. In 2010, he moved to Nestlé Middle East where he performed various positions in Marketing & Sales before taking on the function of Group Product Manager for NIDO Growing-up Milks. In 2015 he moved back to Nestlé HQ as Global Category Leader for Children Ambient Dairy, responsible for setting the global strategy of iconic brands like NIDO and BEAR BRAND. As of December 2020 he was appointed R&D Singapore Centre Head, a multicategory ASEAN R&D Centre focused on delivering locally relevant and agile innovation for the region

Cultured meat: will Europeans eat it?

Consumer acceptance will be crucial to the success of cellular agriculture. But will Europeans be willing to try and buy cultured products? This webinar will explore consumer acceptance of cultured meat in Europe, with a special focus on a study conducted in France and Germany, that ProVeg collaborated on.

Date: 18 February 2021

Time: 11:00 am - 12:00 pm

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While cellular agriculture presents many promising opportunities, a large part of the population has not yet heard about this new method of sourcing animal-based products. The success of cultured products, which are produced without the need to breed, raise, or slaughter animals, will largely depend on whether consumers will want to eat it. Join this webinar to better understand attitudes towards cellular agriculture in Europe.

Chris Bryant

Director Of Social Science at the Cellular Agriculture Society

Chris Bryant is a social scientist, animal advocate, and effective altruist. Having completed his PhD at the University of Bath in 2020, his research has focused on consumer perceptions of alternative proteins including plant-based and cultured meat, as well as the broader social psychology around the consumption of animal-based products. Chris continues to do research to further the acceptance of alternative proteins, including work with The Good Food Institute, Animal Charity Evaluators, ProVeg International, and others.

Nathalie Rolland

Executive Director Of Agriculture Cellulaire France

Nathalie Rolland works on the development of cellular agriculture, especially in Europe, in order to transition to a food system that is sustainable for humans, animals, and the planet. She has conducted studies on consumer acceptance and worked on projects with research institutions. She is now the executive director of the nonprofit organisation Agriculture Cellulaire France.

Previous Webinars

Future Food Series: Seafood

ProVeg Incubator and NX-Food present ... the foods of the future! For the the third event in our Future Food Series, we tackled the topic of seafood alternatives. We chatted to startup founders from Europe and Asia about which products the plant-based and cultivated seafood sectors have to offer, how to successfully launch them into a huge market full of potential and what the future is going to bring.

A recent consumer survey on plant-based foods suggests that seafood alternatives is one of the key areas for innovation and also what customers are interested in.*
Hosts:
Albrecht Wolfmeyer, Head of ProVeg Incubator
Fabio Ziemssen, Founder & Director Food Innovation of NX-Food
Speakers:
Carrie Chan, Co-Founder and CEO of Avant Meats
Sandhya Sriram, Founder and CEO of Shiok Meats Emil
Wasteson, Co-Founder of Hooked
Georg Baunach, Managing Partner & Co-Founder of Hatch
ProVeg Incubator is the world’s leading Incubator of plant-based and cultured food startups. Our 40+ alumni startups come from all over the world and have raised over €18 million and launched more than 40 products. For more information, visit https://provegincubator.com.
NX-Food stands for Next Generation Food and is a food innovation hub of the wholesaler METRO. We are proud to be working in partnership together to accelerate food innovation in the plant-based space. Go to https://nx-food.com for more information.

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European consumer survey on plant-based foods

Describing the product landscape and uncovering priorities for product development and improvement.

The demand for plant-based food is growing, along with a corresponding increase in plant-based alternatives across many categories. ProVeg International recently surveyed several thousand consumers across nine European countries in order to identify priorities for product improvement and development based on consumers’ experiences of purchasing and consuming plant-based products.

During this webinar you will learn about the enormous potential for developing and launching new plant-based products in multiple food categories with clear growth opportunities.

DR. KAI-BRIT BECHTOLD

SENIOR CONSUMER RESEARCH SCIENTIST

Dr. Kai-Brit Bechtold is a Senior Consumer Research Scientist and lecturer with extensive expertise on developments, trends, and data in the food sector. Before holding positions on agency side for Nielsen and then on industry side for Upfield (formerly Unilever), she worked as Scientific Researcher (PhD and Postdoc) at the Department of Food Economics and Consumption Studies at the University of Kiel and investigated consumers‘ preferences and willingness-to-pay for innovative food products. Her passion for sustainable food and her knowledge of insights into consumer trends and behaviour position her as a true food industry expert.

VERENA WIEDERKEHR

INTERNATIONAL HEAD OF FOOD INDUSTRY & RETAIL

Verena Wiederkehr heads a dedicated team focused on accelerating the plant-based market. Her passion for nutrition as well as her knowledge of the latest plant-based market developments position Verena as a leading speaker on the future of food. Wiederkehr has master’s degrees from the University of Vienna in both International Business and European Studies and is a certified nutrition trainer. She has given presentations at numerous high-profile food industry events, including SIAL in Paris and Seeds&Chips in Italy.

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Climate-Resilient Development, Transformative Food Systems & Covid-19

This session explores the effects of COVID-19 on food systems worldwide and attempts to find solutions to these problems

This webinar will address the challenges of the Covid19 crisis in a world already challenged by the impacts of climate change and malnutrition and will identify key short and long term opportunities for transformation towards resilient, healthy and just food systems

MODERATION:
CRISTINA TIRADO

Dr. Tirado is Director of International Climate Initiatives at the LMU Center for Urban Resilience and serves as Secretariat of the Mediterranean Cities Climate Change Consortium. She is an IPCC lead author and co-founder of the SHE foundation.

DR DAVID NABARRO

Dr David Nabarro currently serves as Special Envoy of the WHO Director-General on Covid-19. He also serves as Special Representative of the UN Secretary-General for Food Security and Nutrition and Coordinator of the Scale up Nutrition Movement as well as Senior UN System Coordinator for Avian and Pandemic Influenza.

MUSONDA MUMBA

Musonda is currently the head of the UN Environment’s Terrestrial Ecosystems Programme and was previously the coordinator for UNEP’s Ecosystem-based Adaptation (EbA) Programme within the Climate Change Adaptation team.

DR. MARTIN FRICK

Dr. Martin Frick is the Senior Director for Policy and Programme Coordination at the UNFCCC. He previously served as the Director of the Climate and Environment Division at FAO and as representative of Germany to the International Organizations based in Germany.

STINEKE OENEMA

Stineke Oenema is a Coordinator at the United Nations System Standing Committee on Nutrition.

STEVE CHIU

Steve Chiu works with the Tzu chi Foundation in New York City and is Youth Representative to the UN.

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Developments of the plant-based market in India: the impact of COVID-19 and beyond

Fireside Chat with Abhishek Sinha, Co-Founder and CEO of Good Dot This fireside chat explores the plant-based protein landscape in India, how supply chains have been impacted by COVID-19, and what opportunities have arisen under the circumstances.

Abhishek Sinha is the CEO of Good Dot, a producer of plant-based meat alternatives in India. Good Dot is revolutionising plant proteins with scalable products that are affordable and accessible to all, one of the major challenges plant-based alternatives are still facing. In this webinar, we will explore how COVID-19 has impacted Good Dot’s supply chain, how Abhishek and his team have adapted to the situation, and what direction plant-based meat alternatives in India are forecast to take in the long run.

ABHISHEK SINHA

CO-FOUNDER AND CEO OF GOOD DOT

Abhishek Sinha is the Co-founder & CEO of GoodDot, the leading plant-based meat company in India. A chemical engineer and an ex-senior taxation bureaucrat, he has wide expertise in strategic alignment, product development, process engineering, and the regulatory landscape. The ethical benefits of a plant-based lifestyle are the major driving force behind GoodDot’s activities. With a focus on taste, price, and the shelf life of its products at room temperature, GoodDot has a unique and distinct approach to mainstream meat alternatives across the globe.

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Alternative protein startups: opportunities and challenges in the face of COVID-19

In this engaging webinar, we will explore the challenges and opportunities young entrepreneurs in the plant-based and cultivated protein sphere are facing in the light of the current pandemic.

Startups are some of the most vulnerable players in the market as a result of the current pandemic. This webinar explores what their biggest challenges are, how alternative protein startups are weathering the storm, and how they can benefit from the accelerated shift towards resilient food solutions. Leaders from three different European startup acceleration hubs will share their insights from closely working with some of the most promising food startups.

ALBRECHT WOLFMEYER

HEAD OF THE PROVEG INCUBATOR

Albrecht Wolfmeyer heads the ProVeg Incubator. The ProVeg Incubator is the first incubator in the world to exclusively support startups that are replacing animal-based foods. The incubator has worked with over 30 startups from more than 16 countries, helping them to raise over €8 million and launch more than 40 products. Wolfmeyer has extensive professional experience in international profit and non-profit organizations and is an expert in NPO management, marketing and communications, strategy and project lead. Wolfmeyer was the co-founder and managing director of an online fundraising startup. He studied in Berlin, Toronto, Paris, and Fribourg.

Fabio Ziemßen

DIRECTOR OF FOOD INNOVATION AT NXFOODS (METRO AG)

In his role as Director of Food Innovation at NX-FOOD, a METRO AG subsidiary, Fabio Ziemssen is responsible for food technology and innovation. As a blogger for the e-Food blogs, he organized meetings throughout Germany for the food startups scene. Since 2017, Ziemssen has also been co-founder of the Coworking Space Super7000 and the #FoodNext Initiative. In 2019, he co-founded the German Association for Alternative Protein, Balpro e.V., and was honored by the Capital Magazin as “Top40under40”.

JOSÉ LUIS CABAÑERO

FOUNDER AND CEO OF EATABLE ADVENTURES

As the founder of Eatable Adventures, José Luis Cabañero pioneered the nascent Food Entrepreneurship movement in Europe, which resulted in an emerging ecosystem of new companies that are improving the way we eat. He also led the launch of Gastroemprendedores, the largest global network of food-and-beverage startup founders and entrepreneurs, reaching well over 25,000 individuals. He also launched Food Business Angels, the first global network of early-stage investors in early stage phases of food-and-beverage startups. Prior to his involvement in the food space, he has been active in the innovation and new technologies industry for almost 30 years, working with international corporations such as Cisco, Oracle, BBVA, and Unisys as EMEA and LATAM New Markets and Emerging Sectors Development Business Director.

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Transforming our food system with cultured meat: the latest developments and future perspectives

Cultured proteins have the potential to transform our food system as we know it. In this webinar, we will be talking to those working towards making cultured meat a reality, and explore where they are in the process of creating a more sustainable and just way of satisfying the world’s hunger for meat.

Alternative proteins can enhance food security – a topic that’s more relevant than ever in the light of COVID-19. Cultured products, which are animal products produced from cellular cultures rather than directly from animals, aim to resemble conventional meat, eggs, and dairy in terms of taste and structure, while offering significant benefits for human health, the environment, and animal welfare. This webinar will shine a light on the scientific progress that has been achieved over the past, the role of plant-based/cell-based hybrid products as an initial means of introduction to the public, and the responsibility of governments in regulation and funding of cultured products.

HÉLÈNE MILLER

HEAD OF EUROPEAN AFFAIRS AT ALEPH FARMS

Helene Miller is the Head of European Affairs at Aleph Farms, a pioneer in the field of cultured meat, who is working passionately to grow delicious, real beef steaks from the cells of cows. Aleph Farms’ thin-cut steaks mirror the same taste, texture, and nutritional quality as conventional steaks, and are safely grown without any harm to animals and with far less impact on the environment. Prior to Aleph Farms, Miller worked as a French lawyer and a consultant for about 10 years for major law firms in the regulatory Life Sciences (Dentons, Norton Rose, DLA Piper). Her area of expertise covers notable European regulation, marketing authorisations, market access, labeling, and the advertising of regulated products.

PROF MARK POST

CSO OF MOSA MEAT

Mark Post is a Dutch medical doctor who is Professor of Vascular Physiology at Maastricht University and was previously Professor of Angiogenesis in Tissue Engineering at the Eindhoven University of Technology. On 5 August 2013, he was the first in the world to present a proof of concept for cultured meat. Post first got involved in a Dutch government-funded programme investigating clean meat in 2006, when he was a part-time Professor of Tissue Engineering at the Eindhoven University of Technology. Motivated by the potentially high social impact, Post continued research even after the funding had ended in 2010. In 2013 he presented the world’s first hamburger cultured from bovine muscle stem cells.

DAVID BRANDES

MANAGING DIRECTOR AT PEACE OF MEAT

David Brandes’s passion evolves around doing well by doing good – for the planet, for animals, and for innovation. He focuses on generating business opportunities while reducing the human destruction of our planet, starting with the highest impact opportunity – our food system. Brandes is a former Engagement Manager at McKinsey & Company and ex-CCO of Migros Online. Today, he is dedicated to establishing Peace Of Meat as Europe’s leading B2B supplier for tasty and textured cultured fats – a sustainable sensation that carnivores crave!

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Local, functional, convenient: the 2nd evolution of plant-based products and the role of high-quality ingredients

Novel plant-based alternatives to meat, dairy, and eggs are flooding the supermarket shelves on almost a weekly basis. Hence, the question is no longer if plant-based products will penetrate the market but rather how fast.

With a growing consumer base, the demand for high-quality products is also increasing. It is no longer sufficient for a meal to be free of animal products – food is increasingly perceived as a holistic means to increase health and wellbeing without compromising on sensory experiences. Consumers are asking for clean-food items that meet their need for nutrition, convenience, and taste while fitting into their busy lifestyles. In this webinar, we will be exploring how functional ingredients are a key element in creating plant-based products that live up to such expectations.

GERTJAN KLIJNSTRA

BUSINESS DEVELOPMENT MANAGER AT AVEBE

After studying food technology Gertjan Klinjstra worked as project manager NPD at Leaf International for 5 years, and introduced several new candy and chewing gum products in the European market. Then he worked as an application specialist at Solanic BV, doing more fundamental research on the functional behavior of plant proteins resulting in 2 application patents. After receiving his master’s degree in business administration, Gertjan started working as technical sales manager at Royal Steensma, servicing the Benelux bakery industry. After 2 years it was time for a more international role, so he started at Avebe where he introduced the first food grade potato protein in the market. Now as New Business Development Manager he is constantly looking for new market opportunities. With more than 20 years of experience in the food industry he has built a substantial technical knowledge base and excellent commercial business insight.

DR ALEXANDER SMERZ

HEAD OF BUSINESS UNIT NUTRITION AT DÖHLER

After finishing his PhD in Chemistry 1996, Alexander Smerz joined the R&D department of the Döhler Group in Germany, with responsibility for basic research raw materials and technology, focusing on the development of new functional ingredients and the identification of market opportunities. Three years later, he moved into the business development of FTNF flavours, which paved the way for more commercially-oriented roles. Thereafter, he headed various functions, from concept management to B2C product management and global responsibility of product management of flavours, before moving to Celanese and heading Innovation Management, with a focus on natural sweetening and preservation. In 2013, he joined ICL as Global Market Segment Lead Beverages, helping to extend the phosphate business into a solution-oriented protein unit. In late 2017, he moved back to Döhler, where he is now globally responsible for the Business Units Health and Texture.

LEONARDO RUBIO ANSELMI

STRATEGIC MARKETING MANAGER BEVERAGES AND NUTRITIONAL BARS AT DUPONT NUTRITION & BIOSCIENCES

Leonardo Rubio Anselmi joined DuPont in 2017 and has more than 15 years of experience in market-research consulting, commercial development, and product and marketing management on a regional (Europe, Middle East and Africa) and global level. For the last 10 years, Anselmi has been focusing on the food industry in areas such as foodservice and ingredients – across a wide range of segments such as beverages, dairy alternatives, bakery, savory, and nutrition. Anselmi has a Colombian-Italian background and holds a degree in business administration from Universidad del Rosario in Bogota (Colombia), a Masters’ in International Business from Hochschule für Technik und Wirtschaft in Berlin (Germany), and a Strategic Management Diploma from the Business School Lausanne in Switzerland. Anselmi is currently based in Copenhagen (Denmark) and is fluent in six languages.

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The future of plant-based post COVID-19

Fireside Chat with Heather Mills, founder of VBites and Plant-Based Valley. Heather Mills has been in the plant-based business for more than 25 years, continuously expanding her brand with a vision to continue creating innovative and tasty products. In this fireside chat Heather will share her experience on the effects of COVID-19 on the plant-based market and what developments she predicts to see in the future.

Heather’s award-winning brand VBites offers 130 plant-based products, and her Plant-Based Valley in the UK can accommodate 200,000 sq ft of manufacturing and warehouse space to assist scale up for plant-based manufacturing companies. Her decades of experience as a plant-based entrepreneur and pioneer in this field gives her an outstanding level of expertise that is hard to find elsewhere. There are not many people in this world who have such oversight over the whole of the plant-based supply chain from farm to table as Heather does. In this webinar, we will dive into how she experienced the effects of the ongoing pandemic, how it has disrupted supply chains and affected consumer choices.

HEATHER MILLS

ENTREPRENEUR | PHILANTHROPIST | INVESTOR | FOUNDER OF VBITES AND PLANT-BASED VALLEY

Heather Mills is the founder of the plant-based ethical Vegan food company VBites. She has encountered an unusual life of extraordinary circumstances. A woman that has an inert ability to defy and conquer anything that falls in her path. In 1993 Heather suffered the loss of her left leg below the knee due to an accident. To save her amputated leg from constant infection she went on a plant-based diet. Heather created the pioneering international plant-based ethical Vegan food company, VBites, which exports to 24 countries, offers 130 plant-based products and has won 80 awards. Heather has managed to push through incredible boundaries to become a very successful entrepreneur, charity campaigner, world record holder and paralympic ski racer amongst many other things.

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What is the Smart Protein project?

Find out more about the aims, objectives and scope of the Smart Protein project in this one hour webinar. During this session we will hear from partners working on different areas of this cross-disciplinary project, from crop production to food processing.

Smart Protein is a €10 million, EU-funded project that seeks to develop the next generation of foods which are cost effective, resource efficient, and nutritious. As part of the project, alternative protein sources such as legumes and side streams of beer and pasta production are used to generate ingredients and plant-based meat, seafood, dairy products and baked goods.

Find out more about the aims, objectives and scope of the Smart Protein project in this one hour webinar. During this session we will hear from partners working on different areas of this cross-disciplinary project, from crop production to food processing.

This webinar is aimed at members of the Smart Protein project Stakeholder Advisory Board, in addition to professionals working across a wide range of industries that are linked to the project. This includes those working in the agricultural sector, in addition to those linked to food and beverage research, development, manufacturing or retail.

You will be able to ask questions via the Q&A in Zoom. If you already have questions that you would like answered during the webinar, please reach out via email to [email protected].

DR EMANUELE ZANNINI

SMART PROTEIN PROJECT COORDINATOR AND SENIOR RESEARCH COORDINATOR AT SCHOOL OF FOOD AND NUTRITIONAL SCIENCES, UNIVERSITY COLLEGE CORK

Emanuele Zannini studied Agricultural Science at the Universita’ Politecnica delle Marche. During his PhD, in Applied Biomolecular Science, he focused on the selection of antifungal lactic acid bacteria as biopreservatives in food products. Since November 2009 he has been working as a Senior Researcher at the School of Food and Nutritional Sciences, UCC. He is particularly interested on fundamental and orientated research activities on food microbiology, food engineering, and food nutrition in order to formulate the next generation of food and beverage products able to address consumers’ preference and dietary needs as well as complement the medical therapy requirements. He is currently appointed in UCC as Senior Research Coordinator and is the Lead Coordinator of the Smart Protein project.

DR PATRIZIA BULDO

SENIOR APPLICATION SCIENTIST, CHR. HANSEN

Patrzia is working at Smart Protein partner Chr. Hansen, which will be linked closely to all work related to Food Processing. Patrizia has a Bachelor in Food Science and Technology from the Agriculture Faculty of Perugia University (Italy); Master in Food Technology, 2009, Wageningen University (The Netherlands); PhD, 2012, Aarhus University (Denmark) in addition to other qualifications. Patrizia previously worked as a Postdoctoral researcher at University of Copenhagen (Denmark), researching food microstructure and functionality, exopolysaccharides, dairy ingredients and fermented milk products. Patrizia joined the Chr. Hansen team in 2015 as a senior application scientist. As part of her role, she is chairman of the Global Texture Competence, where she is responsible for securing the global texture competences, including characterization and understanding of the textural properties of fermented products, development methods and training of scientists.Patrizia has over 10 peer reviewed publications in scientific journals, 1 patent and has written chapters for encyclopedia and books.

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Future Food Series: Dairy

ProVeg Incubator and NX-Food present… the foods of the future!

WEBINAR DESCRIPTION:

For the second event in our Future Food Series, we tackled the topic of dairy alternatives. Our group of experts discussed how exciting new products are helping consumers and the food industry to move away from conventional dairy.

Hosts:
Albrecht Wolfmeyer, Head of ProVeg Incubator
Fabio Ziemssen, Founder & Director Food Innovation of NX-Food

Speakers:
Christian Krause, Co-Founder of Zveetz
Luke Saldanha, Co-Founder of Pink Albatross
Steve Grün, CEO of Yofix
Maximilian Peter Pahn, Director Innovations of mymuesli
Peter Dorfner, Head of Investments of Katjesgreenfood

ProVeg Incubator is the world’s leading Incubator of plant-based and cultured food startups. Our 40+ alumni startups come from all over the world and have raised over €18 million and launched more than 40 products. Learn more at

https://provegincubator.com.

NX-Food stands for Next Generation Food and is a food innovation hub of the wholesaler METRO. We are proud to be working in partnership together to accelerate food innovation in the plant-based space.

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Smart Protein: What does the consumer want?

During the webinar we will bring together a panel of expert speakers who will share knowledge gained from market trends, consumer surveys, retail insights and research into consumer perceptions. Throughout the session we will explore what the consumer of today and tomorrow will look for in the plant-based products that they consume.

WEBINAR DESCRIPTION:

Smart Protein is a €10 million, EU-funded project that seeks to develop the next generation of foods which are cost effective, resource efficient, and nutritious. As part of the project, alternative protein sources such as legumes and side streams of beer and pasta production are used to generate ingredients and plant-based meat, seafood, dairy products and baked goods.

During the webinar we will bring together a panel of expert speakers who will share knowledge gained from market trends, consumer surveys, retail insights and research into consumer perceptions. Throughout the session we will explore what the consumer of today and tomorrow will look for in the plant-based products that they consume.

This webinar is aimed at professionals with an interest in food and beverage development, manufacturing or retail, in addition to Smart Protein project consortium members and members of the Smart Protein Stakeholder Advisory Board.

You will be able to ask questions via the Q&A in Zoom. If you already have questions that you would like answered during the webinar, please reach out via email to [email protected].

DR KAI-BRIT BECHTOLD

SENIOR CONSUMER RESEARCH SCIENTIST AT PROVEG INTERNATIONAL

Dr. Kai-Brit Bechtold is a Senior Consumer Research Scientist and lecturer with extensive expertise on developments, trends, and data in the food sector. Before holding positions on agency side for Nielsen and then on industry side for Upfield (formerly Unilever), she worked as Scientific Researcher (PhD and Postdoc) at the Department of Food Economics and Consumption Studies at the University of Kiel and investigated consumers‘ preferences and willingness-to-pay for innovative food products. Her passion for sustainable food and her knowledge of insights into consumer trends and behaviour position her as a true food industry expert.

David Hedin

CONSULTANT AT EUROMONITOR INTERNATIONAL

David Ingemar Hedin is an industry expert on food and nutrition with in-depth knowledge of trends in staple foods, contributing to the content and quality of Euromonitor International’s research. David provides global expertise and forward-thinking insights identifying latest product developments and key market trends in baked goods, ethical positioning, meat successors, frozen potatoes and more. He is also an appreciated speaker at leading food events and round tables, delivering custom insights for large audiences. He holds a MSc in Agricultural Business Management from the Swedish University of Agriculture.

CHRIS BRYANT

DIRECTOR OF SOCIAL SCIENCE AT THE CELLULAR AGRICULTURE SOCIETY

Chris Bryant is a social scientist, animal advocate, and effective altruist. Completing his PhD at the University of Bath in 2020, his research has focused on consumer perceptions of alternative proteins including plant-based and cultured meat, as well as the broader social psychology of animal product consumption. Chris continues to do research to further alternative proteins, including work with The Good Food Institute, Animal Charity Evaluators, ProVeg International and others.

NICOLAS DHERS

STRATEGIC DIRECTOR ON FOOD TRANSITION AT CARREFOUR

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