3rd Plant-Based Foods Course 2019

14-16 October 2019, Las Vegas (USA)

Easy combo with SSW 2019 (Oct 17-19)

Register by 13 October and save USD 400

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Partners

Rating previous Course: 8.4

Partners

Rating previous Course: 8.4
Summit menu

Why should you attend?

The Course “Plant-Based Foods” is designed to give participants a theoretical and practical overview of best innovations in meat-free, dairy-free & plant-based beverages.

Summary

  • Best Plant-Based Foods Course in class with 2 Tracks on developing the best Meat-Free & Snacks and Dairy-Free & Beverages
  • Focus presentations: Trends, New applications, New ingredients, Stabilizers, Fats & Oils, New Processing Technologies, Delivery Formats
  • Target audience: Food, Food Ingredients & Food Service Industries
  • Combining theory & practice by Plant-Based Foods Course Industry Experts
  • Participation: 150+ experts. Exhibition: 30 places
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Keynote speakers

Dr. Koraljka Rade Kukic

Dr. Koraljka Rade Kukic

Senior (Plant) Protein Specialist,
Nestle USA (US)

Dr. Austin Lowder

Dr. Austin Lowder

Application Specialist,
DuPont Nutrition & Biosciences (US)

Mindi McKibbin

Mindi McKibbin

Principal Scientist, Beverages,
DuPont Nutrition & Biosciences (US)

Jim Laird

Jim Laird

General Manager,
3F BIO (GB)

Andy Seaberg

Andy Seaberg

Senior Director Product Research & Development,
Ripple Foods (US)

Dr. Kaj Winther

Dr. Kaj Winther

Adjunct Professor of Clinical Nutrition and Natural Medicine at the Department of Nutrition, Exercise and Sports,
University of Copenhagen (DK)

Dr. Mehmet Tulbek

Dr. Mehmet Tulbek

Director, Research & Development,
AGT – Food and Ingredients (CA)

Dr. Michael Howeler

Dr. Michael Howeler

Sr. Process Engineer,
Eurofinsus (US)

Gerard Klein Essink

Gerard Klein Essink

Founder & CIO,
Bridge2Food (NL)

Dr. Jason Hargreaves

Dr. Jason Hargreaves

Research Manager,
Botaneco (CA)

Julie Prost

Julie Prost

Pilot Plant Manager and Process Engineer,
Clextral (US)

Dr. Matthew G. Nosworthy

Dr. Matthew G. Nosworthy

Research Scientist,
University of Saskatchewan (CA)

Testimonials

Program format, the overview of all major proteins, kept the focus on proteins categories and not on the companies of speakers (General Mills)

Good timing and time management of organisation (Kerry Ingredients)

Interesting to have all suppliers in one room (Nestlé)

I have a difficult time being overly critical, since this course is so unique (Pepsico)

Good quality of speakers and delegates (Volac)

Great to have global information about protein denaturation (Dannon)

The collective power of all presentations (Unilever)

Exhibitors

Your gains in joining

Key suppliers to the proteins industry enjoy high visibility promoting their business to the specific target group before, during and after the food proteins course. Benefits include:

  • Meet and influence decision makers
  • Develop new business leads
  • Boost your company name and brand image
  • Strengthen your thought-leader position
  • Enjoy global publicity via Bridge2Food marketing channels and media partners

Your partnership will provide broad exposure, the possibility to excel as a thought-leader in the industry, excellent networking opportunities, and information exchanges.

Choosing your package and more information
We can advise you on the most effective means to tailor your partner package to achieve your sales and marketing goals. Options are:

  • Keynote presentation
  • Chairing
  • Track presentation
  • Exhibiting
  • 1-on-1 Business Meeting Partner
  • Innovation Tour Partner
  • Marketing Partner with global publicity via Bridge2Food marketing channels and media partners
  • Break, Lunch, Dinner Partner
  • Delegate Bar Partner
  • Enjoy global publicity via Bridge2Food marketing channels and media partners
  • Lanyard Partner
  • Advertisement in Brochure and Programme Book

Contact us by email or phone (+31 30 3200 196) for more information.

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