Challenges of developing new plant-based foods applications

During the 12th Plant Protein Ingredients Summit, taking place May 29-31 in Saskatoon, Canada, delegates will be able to join a track focused on Plant Protein Applications where experts of the industry will discuss about the challenges of developing new plant-based foods applications and improving existing categories like dairy-free, beverages, meat-free and snacks. How to bridge the major gap between a bette, texture and nutrition and the science needed? Who is needed at the design table and which disruptive thinking is required to accelerate?

Join our summit and also enjoy the tracks on Plant Protein Processing Technology and Plant Protein Ingredients

This Summit is endorsed by global leaders from Nestlé, General Mills, PepsiCo, Unilever, Beyond Meat, Quorn Foods, Inc., Protein Industries CanadaAGT Food and Ingredients Inc., Givaudan, and the Provinces of Alberta and Saskatchewan

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About the 12th Plant Protein Ingredients Summit

The 12th Plant Protein Ingredients Summit 2019 will focus on:

  • New Plant Protein Ingredients
  • Novel Plant Protein Process Technologies
  • New Plant Protein Applications

Shifting Gears will be more and more important to meet concerns over future food and nutritional security related to protein supply & demand is rapidly rising on the global and European agenda of governments, industries, and agricultural value chains in view of stabilizing crop yields and a fastly growing population.

Growing more plant protein in Canada and North-America is very important from a sustainability, climate and self-sufficiency point of view. The demand for plant protein ingredients is increasing and there are many economic opportunities. Consumers are also seeking more healthy and sustainable diets and they are increasing their plant-based foods intake. And how can we meet the protein needs of 9 billion people in a sustainable, healthy & environmentally friendly way? How can the food industry tap into growing consumer appetites new foods, tastes & plant-based foods? What is the actual potential for plant protein ingredients to move into the mainstream & gain scale to make a larger commercial impact?

Which processing technologies are needed to improve the texture, taste and nutrition of plant protein ingredients? Is there a need for a global protein research agenda? When so, what are the key elements and how can industry and government across the national borders work together. More info