Main Programme

How are cutting-edge scientific advancements in ingredient innovation, driving the development of natural plant-based solutions and alternative proteins? What role can marine ingredients play in innovating and enhancing the nutritional profile and sustainability of plant-based foods? How are innovative ingredients being used to improve the taste, texture and overall sensory experience of alternative proteins?

14:45 - 15:00 - Converting carbon dioxide into food without fertile land
Dr Kaly Chatakondu, Global Commercial Director, Arborea
15:00 - 15:15 - A new look at Ultra Processed Foods
Emke van Wijlen, R&D Director, Vivera
15:15 - 15:30 - Sustainable proteins: turning potential into reality for the food industry
Géraldine Stevenin Ortega, R&D Manager Dairy and Dairy Alternatives, Migros Industrie
15:30 - 15:35 - Q&A Session