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Theme: Healthy & Functional / Plant-derived Ingredients
Synopsis: Discovery is state-of-the-art platform created to rapidly study the potential functional applications of millions of plant proteins, derived from thousands of plant materials collected from over 70 countries around the world (Just Plant Library). This high-throughput, automated platform is patented in the U.S., and is celebrated widely as one of the most impressive systems created to drive sustainable food innovation in the world.
Session moderator: Judie Bizzozero, Senior Editor, Food & Beverage, Informa Markets
Title: Designing healthy bakery products
Synopsis: Reformulation of product categories such as bakery and confectionary is one of the possible ways to support the shift to a healthy planetary diet. However, the incorporation of such plant-based ingredients poses technological challenges as their chemical-physical properties and functionalities can differ substantially from the ingredients they are aimed to replace, thus altering end-product quality. In recent years, a mechanistic description of intrinsic food ingredient properties and ingredient interactions have been developed at WUR to better understand the functionality of ingredients such as sugars and fibres. Such understandings can support more efficient development of reformulated food products with improved nutritional composition without compromising on product quality. Within his talk, Joost Blankestijn, program manager at Wageningen Food & Biobased Research will provide examples of applications in which such approaches have been successfully implemented. The talk will also provide a perspective on how the reformulation challenges are coped within a Public-Private-Partnership project starting next year which aims at designing healthy bakery products. Overall, this presentation intends to showcase a way of working that results in targeted science-based reformulation strategies to hasten time to market of high-quality consumer products.
Speaker: Joost Blankestijn, Program Manager Food Innovations, Wageningen Food & Biobased Research
Title: Latest ingredient innovations for improving nutritional quality and freshness of bakery products
Synopsis: Healthier lifestyles and greater nutrition awareness have increased consumer demand for nutritional content in baked foods with low sugar, whole grain, zero trans-fat, etc. Bakery products range in complexity and there are key ingredients being investigated that contribute to enhance nutritional quality as well as the freshness of such products. However, although these research advances are important, bakery companies must bear in mind not to go too far from what consumers expect from bakery products. The most recent innovations in food ingredients by consumer preferences, meeting local regulatory requirements, will be reviewed.
Speaker: Clara Talens, Senior Researcher, AZTI
Title: How health and nutrition trends are impacting the bakery category - and how to turn them to your advantage
Synopsis: Fewer carbs, better carbs, plants, snackification, protein, sugar, provenance - the bakery category is being impacted by every consumer trend. How are companies successfully responding to these challenges?
Speaker: Julian Mellentin, Director, New Nutrition Business
Title: Plant-based clean label ingredient solutions for the bakery industry
Synopsis: Protein-rich ingredients are not only beneficial for protein enrichment, but they can also provide a wide range of functional benefits. Plant-based ingredients are known to have great functional properties such as foaming, emulsification and gelling due to their chemical composition which makes them a potential substitute for egg. They can also provide clean label alternatives to some traditional chemical preservatives. Consumers' growing interest towards more natural and minimally processed food products have increased interest in the use of natural compounds. The legume plant family (Fabaceae) is a potential source of antimicrobial phytochemicals, which might provide a natural alternative.
Speaker: Tiia Morsky, Ingredients Research Team Leader, Campden BRI
Company case study by Pulse Canada: Growing use of pulses as ingredients in cereal-based products
Speaker: Tanya Der, Director, Food Innovation & Marketing, Pulse Canada
Time: 13:00 - 14:15
Refreshments and networking
Clean label goes far beyond only reformulating to remove artificial additives from a product. Nowadays, it includes authenticity, traceability, organic or sustainable farming. Products made with simple ingredients consumers are familiar with, traditionally and sustainably processed by real people with total transparency about animal wellbeing and the origins of the ingredients.
With 73% of consumers willing to pay more for a food or drink product made with ingredients they recognize and trust, no wonder that food & beverage global sales of clean label products are projected to reach $180 billion by 2020 (Euromonitor and the global clean label ingredient market to reach $47.50 billion by 2023 (Mordor Intelligence).
Participating companies: Niacet, Micreos, Kemin Food Technologies, Weishardt, Tipiak, Avebe, Ingrebio, CP Kelco, IFF, Ingredion
Join the tour to discover new solutions to help you meet ever-growing consumer expectations towards clean label products.
Theme: Clean Label
Synopsis: Ingredion has been actively supplying functional ingredients to the ever-growing trend of clean Label. Conducting its own proprietary research with consumers and manufacturers, we discovered the key trends and influencing factors that prevent or enable a switch to clean Label and would make consumer switch brands. We would like to share our latest insights into that space and what drives consumers to buy into the trend of clean label.
From a study performed in 2018 by Food Safety Experts, we learned that food manufacturing companies are losing around 5% of their annual turnover in terms of non-quality. Most companies fail to address this major loss in an effective manner. By the same token, the ASQ Global State of Quality report shows that only 39% of the companies around the globe do measure the financial impact of non-quality to some extent. In this presentation, Rob Kooijmans of Food Safety Experts will show what steps companies should take to address this and so deliver double digit improvement to their bottom-line performance.
Innova Market Insights releases its top ten trends for 2020, using its ongoing analyses of global developments in food and drink launch activity to highlight the trends most likely to impact the food and drinks industry over the coming year and beyond. In addition to the top ten trends identified for 2020, key themes from previous years, including “Discovery: the adventurous consumers,” “The plant kingdom,” “Alternatives to all,” “Green appeal” and “Snacking: the definitive occasion” will also continue to feature strongly.
Theme: Reduction & Reformulation
Synopsis: Food and drink producers across Europe continue to embrace the sugar reduction trend, driven in part by pressure from health departments who seek to curb the rise of dietary related disease like obesity. Consumers in Europe are keen to reduce the amount of sugar they consume, but sugar reduction does not come without challenges for the food industry. This presentation looks at consumer opinions towards ingredients used to deliver sugar reduction. Which types of ‘sugar’ claim are trending in food and drink, and which claims are of interest to consumers?
Natural ingredients such as seeds, fruits and nuts not only add texture to snacking products, but also have the positive side effect that the visual sense is also addressed by attractive, bright colors and pieces. BBS will demonstrate how snack manufacturers can reach a healthier level for their products and meet the global trend around better-for-you snacks. New convenient formats that can be nibbled at any time - this is what consumers want. Round, bite-sized formats, in particular, which retain the format of the original product and thus suggest a low level of processing, are attractive for the consumer.
Theme: Healthy & Functional
Synopsis: Collagen peptides are known for their holistic approach in healthy ageing. As bio-active ingredients backed up by science, they found their way into several applications for healthy ageing, mobility supplements and even beauty supplements. Many target groups can benefit from them such as elderly people, sportsmen and women, but there are many other groups can use collagen peptides as supplement for their internal and external wellbeing. If you want to create a higher level of wellness in your life, this healthy and clean – label ingredient can give that to you. Moreover, since it is a pure protein, it can also help to create innovative solutions for everyday food products with a healthier ingredients list.
Within our cooking shows at the Plant-based Experience, international cooks will show the variety of plant-based cooking within a variety of themes from hearty lunches and health-boosting dishes to sweet and tempting desserts.
Consumers have an increased interest in the “naturalness” of food products, i.e., less intensively processed in combination with clean labels. Because of this demand microbial food spoilage, food safety and quality during the complete shelf-life period is a huge challenge. At the same time, food losses are a major concern worldwide. Microbial spoilage plays an important role in these losses.
The reason for the addition of artificial preservatives to food products and stringent processing is evident: the destruction of microbial life, inactivation of enzymes and prevention of (future) outgrowth in foods. Reduction of these preservation hurdles leads to a shorter shelf life due to the growth of spoilage microorganisms, but in the case of pathogens, it may lead to public health concerns. Many foods do not rely on a single controlling factor but rather use combined preservation methods to assure safety and shelf-life. The use of new (combinations of) milder processes and natural ingredients requires an understanding of its effects on shelf-life, safety and sensory attributes.
Within this talk Joost Blankestijn, Program Manager “Food Innovation for responsible choices” at research institute Wageningen Food & Biobased Research in The Netherlands, will highlight how (new) combinations of mild processing, the use of natural preservatives and product intrinsic and extrinsic factors may enhance product quality and microbial stability during the aimed shelf-life.
He will illustrate how mild processes and fermentation technology can be used in clean label shelf life management.
Presentations addressing the latest changes in food safety regulations, labelling and functional foods communication.
Moderator: Peter Rixon, Managing Editor, IEG Policy, Agribusiness Intelligence
Time: 12:00 - 12:30
Title: The General Food Law Regulation: state of play
1. The ongoing fitness check of general food law
2. Commission’s proposal, toward more transparency?
3. Adoption of Regulation (EU) 2019/1381 on the transparency and sustainability of the EU risk assessment in the food chain
Speaker: Katia Merten-Lentz, Keller and Heckman
Time: 12:30 - 13:00
Title: Correct labelling of product names – ginger beer, happy Cheez, beyond Burger & co
- the difference between the (marketing) product name and the name of the food which is mandatory in view of the FIC 1169/2011
- legal requirements for a) marketing name of the product b) mandatory name of the food
- protection of names like beer / milk producs
- examples / case law on product labelling
Speaker: Bärbel Ines Hintermeier, LL.M. Attorney at Law, meyer.rechtsanwa
Time: 13:00 - 13:30
Title: Cannabis and cannabinoids in food and drink - a European overview
Synopsis: An overview of the cannabis plant and its uses as a medical product, health supplement and food and drink ingredient:
- Historical use of cannabis
- The endocannabinoid system
- A look at the main cannabinoids (THC & CBD)
- What is the evidence base for cannabis-derived products
- Current regulations around CBD in Europe
- How will the CBD wellness market shift in the coming years
Speaker: Tom McDonald, Senior Cannabis Industry Consultant, Hanway Associates
In this new age of informed consumers, there is a higher demand for transparency and simplicity in product labelling. They prefer to have labels read like a ‘Kitchen Cupboard’, with familiar ingredients. This has raised challenges in the industry regarding unravelling the ingredients and simplifying products. Ingredient suppliers are now required to work more closely with food processors to understand and address their challenges. At Kancor Mane, we believe the future demands transparency and simplicity in product declarations, labelling and end-to-end traceability in order to provide label-friendly solutions. The session will address this new trend for ‘Clean Label’ ingredients.
Theme: Healthy & Functional
Synopsis: The human microbiome, being a complex agglomeration of microscopic organisms, which interact with each other as well as with the host, has a profound impact on human health. The composition of the microbiome is unique to the individual and can vary markedly throughout a lifetime. In her presentation, Ewa will focus on the opportunities for probiotic products that modulate the human microbiome at different life stages. Special emphasis will be placed on products that target different parts of the human microbiome, specifically gut, skin, vaginal and oral, as a shift to promoting the concept of human microbiome on that basis could advance business opportunity.
Consumer food formats continue to expand to cater to the demands of active and on-the-go consumer lifestyles. Come hear how NZMP’s SureProtein™ ingredients allow food manufacturers to capture this market. Learn how NZMP ingredients not only deliver on consumers nutritional desires for great tasting and convenient foods, but how they are also optimized in the delivery of a soft, smooth texture with excellent stability in bar formulations, plus ingredients that can help support to maintain a healthy gut.
Themes: Healthy & Functional / Plant-derived Ingredients
Synopsis: Over the past decades it has become clear that the gut microbiota plays an important role in health and diseases. This ranges from diseases related to the gut (such as colon cancer, IBD and IBS), to those distally from the gut, such as allergy of skin and lungs, obesity, and even brain related disorders. In these diseases, dysbiosis has been observed, defined as a different composition of the gut microbiota compared to a healthy population. The composition and activity of the gut microbiota can be modulated by dietary components, and hence the diseases and disorders may be prevented or cured.
- Professor Dr. Carol Wallace, Professor and IUFoST Chair, Food Safety Committee 2018 – 2020
- Professor Cristina L.M. Silva, Professor and IUFoST Chair, Education Committee 2018 – 2020
ime: 13:30 - 14:00
Title: Linking culture to food safety management practice
Synopsis: The need for food safety capacity building resulted in the establishment of the multi-stakeholder Global Food Safety Partnership (GFSP), facilitated by the World Bank, to respond to operational and country needs to safeguard public health. The International Academy of Food Science and Technology (IAFoST) and International Union of Food Science and Technology (IUFoST) were commissioned to lead an initiative to benchmark existing food safety programming, identify gaps in food safety curricula and establish and harmonize core competencies with a view to benchmarking BSc/MSc Programmes in Food Safety. This presentation will update on the progress of the Global Food Safety Curricula Initiative.
Speaker: Professor Carol Wallace, Food Safety Management Systems and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, United Kingdom
Time: 14:05 - 14:35
Speaker: Associate Professor Vasilis Valdramidis, Department of Food Sciences and Nutrition, Faculty of Health Sciences University of Malta
Time: 14:40 - 15:10
Title: Sustainable emulsions made without surfactant to meet consumer demands
Synopsis: The emulsifying properties of a minimal-processed food byproduct were studied in order to generate added value. The main objective was to stabilize emulsions without surfactant using only apple powder. 16 products were made with different oil and powder contents. We obtained a toolbox giving predictive models of the main characteristics of the emulsions, such as viscosity, gel strength and fat globules size. The experiments were carried out during 2 months. 4 formulas were selected in order to be submitted to accelerated aging tests and 1 of them was successfully scaled-up towards pilot scale (12 L).
Speaker: Professor Delphine Huc-Mathis, AgroParisTech (Paris Institute of Technology for Life, Food and Environmental Sciences), Paris, France
Time: 15:15 - 15:45
Title: Design of functional and sustainable food ingredients by extrusion technology
Synopsis: Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods, which address the increased consumer awareness of the role of food products and processes on the environment, health, and well–being. Extrusion technology offers the flexibility to process a wide range of raw materials to desired product characteristics and functional properties. However, although the history of food extrusion processing goes back to the late-1800s, the control of this process and design of new extruded products are still mostly based on empirical knowledge. During extrusion, there are strong interactions between mass, energy and momentum transfer, coupled with complex physicochemical transformations, which govern thermomechanical properties of the food materials. This limits the application of the empirical approach. With increased complexity, empirical approach generally fails to provide the fundamental understanding and is not efficient in finding a rational compromise between the large numbers of parameters influencing the structure and functionality of the food product. To utilize the potential of the extrusion process, we have developed a research approach and tools allowing us to characterize the process at mechanistic level. The approach is based on the fractionation of the process into fundamental sections and analysis of the dynamic interrelations between the process conditions and the change in material structure and properties in these sections. This contribution will focus on this approach and the corresponding tools developed with respect to the design of sustainable and functional food ingredients.
Speaker: Dr. M. Azad Emin, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology
Time: 15:50 - 16:20
Title: Shelf life dating- New tools for best quality and waste reduction
Synopsis: Reliable information on the cold chain conditions, the main shelf life determining post-processing parameter, is an essential prerequisite for effective shelf life management of food products. Uncertainty in shelf life declaration has been recognized as a significant contributor of food product waste. Application of an optimized quality and safety assurance system for the distribution of chilled and frozen products requires continuous monitoring and control of storage conditions. At all stages of the cold chain quantitative information on deviations between real cold chain data and targeted specifications is sought. A systematic data collection and processing will allow identification and management of the cold chain of chilled and frozen products. Within FRISBEE, a Food Refrigeration Innovation for Cold Chain European project, a user friendly web-based cold chain database (www.frisbee-project.eu) was built and is maintained by NTUA. Data and meta-data from all stages (production to consumption) of the cold chain originating from researchers, industry, distributors, retailers and consumers linked to appropriate shelf-life predicting tools offers the potential to effectively manage and improve cold chain weak links using appropriate shelf life decision systems leading to an optimized handling.
Trough the use of smart labels, Time-Temperature Integrators (TTI), providing an easily measurable, time-temperature dependent signal reflecting the temperature history of the food product, the integral effect of temperature can be quantitatively translated to food safety and quality, from production to the point of consumption. SLDS (Shelf Life Decision System) and SMAS (Safety Monitoring and Assurance System) are TTI chill chain management systems that lead to an optimized handling of products in terms of quality and safety risk allowing for a more realistic approach to shelf life labelling and reduction of unduly waste.
Speaker: Professor Petros Taoukis, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, GREECE
Time: 16:25 - 17:00
Title: Pulsed Electric Field Processing of Foods
Synopsis: Pulsed electric field (PEF) is an innovative non-thermal treatment of food plants and bio-suspensions of very short duration (from several microseconds to several milliseconds) with pulse amplitude range from 100-300 V/cm to 20-80 kV/cm. Under the effect of PEF, the biological membrane of plants and microorganisms is electrically pierced and loses its semi-permeability temporarily or permanently. The electrical permeabilisation of biological membranes (called electroporation) may be reversible or irreversible. In biological systems the electroporation can induce different effects: the small and/or large molecules can be introduced into the cells or extracted from them, proteins can be inserted into the membrane, and cells can be fused. One of the most important functional features of electroporation is creating a good conditions for selective recovery of smaller or larger compounds through cellular membrane and cell wall structure. Conventional mechanical and thermal treatments lead to the breakage of both cell membranes and cell walls, and lead to the uncontrolled release of intracellular and extracellular substances. PEF differs from other treatments by better controlled damage of cellular membranes and preservation of cell walls from important destruction.
Potential of food and environmental applications of electroporation is very important: cold extraction of sugar from sugar beets; selective extraction of valuable compounds from various food plants, co-products, and microalgae; non thermal preservation of liquid foods; enhancing of mass and heat transfer, etc. This presentation will be mainly focused on the food ingredients subjects: recovery of natural compounds (carbohydrates, polyphenols, proteins, colorants,..) from plant tissues, impregnation of sugars, salts and fat by food matrix, preservative food processing with pulsed electric field.
Speaker: Professor Eugene Vorobiev, Chemical Engineering Department and a head of the group Agro-Industrial Technologies at the University of Technology of Compiegne (UTC), France.
Consumers are more and more aware of the link between their diet and their health. Around three in five consumers globally say they are always or often influenced by a product’s impact on their health and wellbeing when choosing food (62%) and soft drinks (60%) (GlobalData). Most of them take a holistic approach to their health, with not only a focus on healthier food alternatives but also on more physical activity, less alcohol and cigarettes.
The challenge is to age and even die in good health. The increase in consumption of fortified food, coupled with the growth in health awareness among consumers is projected to drive the functional food ingredients market to grow from USD 64.75 billion in 2017 to reach USD 94.21 billion by 2023, at a CAGR of 6.6% (Marketsandmarkets).
Participating companies: Bouwhuis Enthoven B.V., Lactalis Ingredient, Rousselot, Fonterra, Novastell, Stern-Wywiol Gruppe, Griffith Laboratories
Join the tour to discover the latest ingredients for a healthy life.
This award recognizes an organisation or company that has developed an innovative plant-based ingredient or consumer product that helps the customer easily replace a similarly used animal-derived product without making compromises in quality.
Themes: Reduction & Reformulation / Clean Label
Synopsis: Re-formulating new free-from products requires an understanding of how the new ingredients will interact as this impacts subsequent processing, shelf-life and consumer perception. The application of microstructure tools to develop new products and monitor product will be discussed.
What we will eat in the future is determined by collective trends and challenges, some of which are already known today. What answers will the market, the states, or even the philosophical reflection bring to these trends and challenges? Can the future of the agri-food sector be read in cornflakes?
Session moderator: Jukka Likitalo, Secretary General, European Association of Dairy Trade (Eucolait)
Title: Focus on protein
Synopsis: With the growing popularity of plant-based food, consumers are building awareness and interest in different types of protein. To stay relevant to consumers, and fit into their changing eating habits, dairy brands need to update their message. Although consumers eat/drink dairy for its protein content, not all of them are looking for a high content. Products with better/high-quality protein can appeal to consumers who think that their balanced diet already provides the amount of protein their body needs.
Speaker: Caroline Roux, Global Food & Drink Analyst, Mintel
Title: Health benefits of dairy ingredients across key life stages
Synopsis: The different life stages give rise to important nutritional challenges some of which are related to increasingly aged populations in many Western societies. There is, however, increasing evidence that diets during childhood and adolescence can impact on health in later adulthood. For example, undernutrition in childhood can lead to stunted growth which is associated with reduced cognitive ability and increased risk of chronic diseases and co-morbidities in adulthood. Despite recent worldwide improvements, stunting in sub-Saharan Africa remains about 40 % and some countries have an even higher prevalence. Milk is a key food for reducing stunting with milk proteins having a crucial role. In some Western societies recent reductions in milk consumption have led to sub-optimal intakes of calcium and magnesium by teenage females in particular, at a time when bone growth is at its maximum and of iodine during pregnancy needed to ensure that supply/production of thyroid hormones to the foetus is adequate. It is of note that the concentration of some key nutrients, particularly iodine is influenced by the iodine intake of the dairy cow. Low intakes of calcium is a particular concern since many populations are also of sub-optimal vitamin D status. This may already have had serious consequences in terms of bone development which may not be apparent until later life.
Speaker: Prof. Ian Givens, Director of the Institute for Food, Nutrition and Health, University of Reading
Title: Application of whey protein aggregates as clean label texturizing ingredients
Synopsis: Whey proteins are known for their excellent functional properties and can be considered as a perfect example of so-called “clean label” food ingredients, i.e. simpler ingredients recognized as healthy by consumers. In particular, they can be used as texturizing ingredients, for example, in order to change product viscosity, for gelation or enrichment in protein. It is known that heating whey proteins improve significantly their functionality. As a result of thermal treatment, whey proteins denature and form different types of protein aggregates that can be directly used as a food ingredient. In the current presentation, we will see how different whey protein aggregates can be formed and how their morphology influences their functional properties and therefore their application.
Speaker: Dr. Anna Kharlamova, Paris-Sud University (Paris XI), Laboratoire de Physique des Solides (Solid States Physics Laboratory).
Title: Dairy trade developments and outlook
Synopsis: Global trade in dairy products increased at a decent pace in 2018 after two slower years and this positive trend has continued in the first half of 2019. The dairy market seems to be in relatively good balance for the time being with more modest milk production growth globally no longer outstripping demand. In principle dairy consumption and trade are expected to continue increasing, primarily due to rising populations and incomes in emerging markets. We should however not take the continuous growth of the dairy market for granted as sustainability considerations are becoming increasingly relevant. Key trends, such as veganism and demand for plant-based drinks as well as for various kinds of dairy products perceived as more natural or sustainable (organic, GMO-free, pasture based, locally produced etc.) than conventional dairy products will certainly influence market developments over the coming years.
Speaker: Jukka Likitalo, Secretary General, European Association of Dairy Trade (Eucolait)
Title: Understanding dairy components and their interactions: key to successful development of dairy products
Synopsis: Milk is a versatile ingredient, with unique components. The characteristics of milk and its components can be tailored by processing. These components can act as building blocks of various ingredients and products, with a wide range of desired textures and flavours.
Therefore, understanding the complexity how the various dairy ingredients behave in a wide range of different environments is a key for obtaining the desired product characteristics.
Examples of product applications will be used to give more insight :
- Interaction of casein - whey proteins in influencing the texture of yogurt
- Interaction of dairy protein and microbe in contribution to flavour profile of cheese
- Comparing the functionality of various dairy protein ingredients in high protein bars
- Understanding relationship of casein micelle behaviour with the characteristic of dairy powder ingredient
Speaker: Jovian Bunawan, Project Manager, NIZO
Themes: Healthy & Functional / Plant-derived Ingredients
Synopsis: Consumers increasingly demand foods that are better for their health or performance, that are more sustainable, or that require less or no sacrifice of higher animals. Governments also increasingly use influencing tools to improve health and sustainability. Anticipating a growing and shifting demand, innovative foods and ingredients are developed at an ever higher speed. Safety and regulatory clearance are critical to the successful introduction of innovative foods, ingredients and technologies. In this presentation, examples will be given to identify 'core safety data' which proved sufficient in fulfilling the requirements of the EU novel food Regulation or the US GRAS system (e.g. algal and fungal biomasses and oils, plant sterols/stanols, new carbohydrates). Starting from the core safety data, their stepwise planning and costs, it will be discussed what may be left out or what should be added for new food sources, ingredients and technologies including insects, cultured meat, duckweed, fungi, algae, traditional crops from third countries and New Plant Breeding Techniques (CRISPR-Cas9).
The most exciting innovations are coming from small startups who are largely unknown to the wider industry.
We are giving a handful of startups the chance to share their research and pitch their latest innovations live at Fi Europe & Ni. Our panel of industry judges will then select the company with the most exciting idea as winner of the Startup Innovation Challenge.
- Most Innovative Food or Beverage Ingredient
- Most Innovative Plant- or Cereal-based Food or Beverage Ingredient
- Most Innovative Alternative Food or Beverage Ingredient
- Most Innovative Process, Technology or Service Supporting F&B
In response to the expected growth of the plant-based sector, companies are increasingly willing to invest in the R&D and production facilities required to manufacture high-quality products. Beyond Meat’s successful IPO in 2019 and growth projections of e.g. the plant-based milk market at a CAGR of over 14% between 2018 and 2024 to more than $38 billion are indicative of that development. Burgeoning consumer interest in health, sustainability and ethics, as well as their exposure to plant-based products, are spurring this popularity. ProVeg International has identified the most promising products in the plant-based sector for you to learn about innovative plant-based solutions, their different applications and how they will benefit your bottom line.
Are you developing the next plant-based product that consumers all over the world will love? Then join this guided tour and discover the best ingredients and solutions that meet the needs of the consumer.
There is a need for increasing fiber content in food while keeping taste and convenience up to consumer’s expectations. Chicory root fiber (inulin) is a natural soluble dietary fiber with a substantial body of strong science research supporting benefits for human health. Fermentation of this established prebiotic modulates gut microbiome and gives superior benefits that are supported by numerous papers of reputable scientists. Due to its versatility and broad range of applications, chicory root fiber represents a convenient way to fill the fiber gap in the western world.
Theme: Clean Label
Synopsis: The food industry challenge in trying to get rid of petro based process aids could now be addressed by a new bio-based breakthrough solution. Several years of intense research and developments make that possible for edible oil extraction and consequently human plant based protein production. Supported by extended safety studies and environmental harmlessness, this solution appears to be a selection of choice for that industry, strictly regulated in each continent and country. Results obtained on several seed substrates insure full compliance with industrial standards and comply with targeted applications in the food chain. Here is a solution for a better world.
Recent food crises have sharpened consumer attention over the years. Today, consumers are empowered with new technologies and demand not only more information, but also proof that product promises are really respected.
INGREDIA, part of the cooperative group Prospérité Fermière, is at the forefront of innovation. Third global player in milk proteins, INGREDIA signed a one-of-a-kind partnership with CONNECTING FOOD: a unique blockchain platform tracking and auditing products in real-time. We invite food manufacturers to get on board : with our Via Lacta product range, digitally certified by Connecting Food, we help you prove your promises to your consumers!
Themes: Plant-derived Ingredients / Healthy & Functional / Reduction & Reformulation
Synopsis: Plant proteins are dominating the trends in the food and beverage market. In these trends we see that plant proteins or plant protein ingredients from many different sources are being applied and developed. Some plant proteins are clearly consumers’ favourites in the beverage market, while others are used for their technical functionality. A clear trend is exchanging some the these plant proteins for upcoming plant proteins for nutrition, sustainability or for a better image in the market. Technologies to develop, optimise and apply the plant proteins will be discussed.
- New developments in improving taste and aroma of plant proteins and plant protein ingredients
- The role agriculture and breeding in plant protein production and optimisation
- Plant proteins in healthy products, safety aspects, mineral content and replacers of animal proteins.
Themes: Healthy & Functional / Plant-derived Ingredients
Synopsis: The plant-based foods trend is an opportunity for every type of business – but what’s the best strategy for success? Meat substitutes are attracting huge investment, but in fact cauliflower-based pizza is selling even better. Why? What are the strategy choices for brands and for ingredient companies?
Active older adults are foodies with huge potential for consumer segment specified products. Target for healthy ageing is clear while the needs and motives guiding the food choices and preferences vary greatly. This gives significant potential to develop special nutrition products to meet the evolving needs of the elderly. The key topics discussed are the diversified needs of older adults, maintaining activity and cognitive health, and tasty food for healthy ageing.
Within our cooking shows at the Plant-based Experience, international cooks will show the variety of plant-based cooking within a variety of themes from hearty lunches and health-boosting dishes to sweet and tempting desserts.
Theme: Plant-derived Ingredients
Synopsis: Plant proteins have muscled into the global food and drink market as food trends have converged with environmental and health concerns. Although the focus is often on how consumers replace commonly consumed animal proteins, the protein content of meat and dairy alternatives is just one part of their appeal. General interest in such products is about much more than protein, as consumers perceive that a plant-based diet may have an edge from an ethical perspective as well as a nutritional one.
The number of new products launches is on the rise, but how to do it right? What proteins to use and how to secure great flavours? How to source ingredients, assuring best quality and covering sustainability grounds? How to develop products that will resonate with consumers?
Moderator: Jon Benninger, Vice President & Market Leader - SupplySide at Informa Markets
- Udi Lazimy, Senior Sourcing and Sustainability Director, JUST
- Julian Mellentin, Director, New Nutrition Business
Tiia Morsky, Ingredients Research Team Leader, Campden BRI