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.

Date: 5th August 2020

Time: 11am CEST

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

Date: 5th August 2020

Time: 11am CEST

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.

Webinar description:

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.

Speakers:

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.

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.

Date: 12th August 2020

Time: 5pm CEST // 8am PDT

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

Date: 12th August 2020

Time: 5pm CEST // 8am PDT

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.

Webinar description:

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.

Speakers:

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.

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.

Date: 19th August 2020

Time: 5pm CEST // 8am PDT

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

Date: 19th August 2020

Time: 5pm CEST // 8am PDT

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.

Webinar description:

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.

Speakers:

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!

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.

Date: 25th August 2020

Time: 5pm CEST // 8am PDT

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

Date: 25th August 2020

Time: 5pm CEST // 8am PDT

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.

Webinar description:

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.

Speakers:

Sandra Vennemann-Toppka

Senior Business Development Manager Food at Avebe

Sandra Vennemann-Toppka is Senior Business Development Manager at Avebe with a focus on good food ingredients. For the last 20 years, she has been a passionate food technologist, 10 of which she has been working for Avebe. The heart of Avebe’s business is the potato and Vennemann-Toppka is enthusiastic about the possibilities potatoes have to offer for plant-based food. It is the perfect raw material with which to create innovative solutions for plant-based alternatives with great taste and versatile textures.

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.

PREVIOUS WEBINARS

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

Date: 9th June 2020

Time: 6:30 – 8pm CEST

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

Date: 9th June 2020

Time: 6:30-8pm CEST

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

Webinar description:

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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European consumer survey on plant-based foods

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

European consumer survey on plant-based foods

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

Webinar description:

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.

Speakers:

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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