Plant-Based Proteins & Foods Course Americas
18-19 October 2023, Chicago, USA
Innovations in Plant-Based Proteins to Create Better Foods with Novel Ingredients
Register by 31 October and save $ 450
Insights
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| Akshay Arora, Ingredion | “I loved the balance of really professional content delivery with a lot of fun and easy opportunities to just connect with different people and have really informal conversations.”
Lisa Ronquest, MANE |
“There was an enthusiastic atmosphere and it’s really interesting to see the capacity and the abilities of what you can do with the proteins of all sources.”
Bart de Ruiter, Protifarm |
“Great networking, fantastic interaction with people, high-quality presentations and all engaging with the products so we really understand what we’re doing. I really loved it!”
Andreea Tolea, Givaudan |
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| Mark Stavro, Bunge | “This summit is a great opportunity for networking. A great opportunity to meet suppliers, end users and other colleagues. A lot of opportunities to speak with them, and to debate and dig in into details. It’s very good for networking.”
Ines Plasencia, Gil Pladis |
“I think it was a really wonderful opportunity to get to meet a diverse group of people all interested in animal and plant-based proteins but coming from different perspectives. Wonderful opportunity to learn and understand new opportunities and insights from different parts of the world.”
Lisa Ronquest, Woolworth |
“For me, it’s a good refresher about all the different functionalities you can find in the ingredients and also the new ingredients that will become available in the future.”
Marie Helene Leclerq, Nestlé-Purina |
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| Rebecca Bradley, Terra Bio | “I learned a lot but also a memory refreshment about animal proteins. I also met a lot of nice people here.”
Joy Leegwater, Smilde |
“It’s a good combination between the technical part, where it goes deep into the specifications, and both practical parts where you see the applications.”
Jaap Stockman, Meelunie |
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