New opportunities for novel technologies and processes

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 New Plant Protein Processing Technology, chaired by Dr. Bob Tyler, Professor at the University of Saskatechewan.

The key questions are: what are the  new opportunities for novel technologies and processes, which can bridge the gap the challenges from a sustainability, zero-waste and water perspective as well as creating a better taste and texture and the currently available technologies? Which experts are needed and how should we work together to advance quickly?

These are the main challenges which are driving the partners, chairs, speakers & delegates at the 12th Plant-Protein Ingredients Summit, 29-31 May (Saskatoon, Canada).

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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