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9th Protein Summit 2016, 19-21 September, Lille Grand Palais, France

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9th Protein Summit 2016, 19-21 September, Lille Grand Palais, France

9th Protein Summit 2016, 19-21 September, Lille Grand Palais, France
September 01
09:47 2016

Consumer awareness of the benefits of proteins has soared, prices for dairy protein have dropped, new plant proteins, ingredients and technologies have come to market. How do retailers and food service organisations see the future across Europe and the world? Availability of new vegetable protein sources such as pulses, rapeseed, rice, insect, algal, oat, potato, sugar beet and duckweed is increasing. How to accelerate and scale-up introduction and investment in new protein sources and ingredients for both the food and drink industries? Which new technologies accelerate change? What is the legal framework?

Increased Consumer Understanding and Demand

Many consumers understand the value of proteins and global food companies develop high protein foods which are often more nutritionally balanced. There is a need for better understanding of the market and consumer insights. How does awareness of proteins change, how is awareness linked to shopping behavior?

High Protein Foods: Taste v Texture

The quality of food and drinks with a higher protein content have increased but there remains a ‘taste’ and ‘texture’ gap. How can the development of better tasting protein food and drinks to delicious food and drinks be accelerated? What is needed, what is available but not used and which know-how from outside the food sector could be ‘sourced in’?

Plant-Protein Foods: A Tipping Point?

Is the consumer market for plant protein foods at a tipping point? Influx of new capital offers great opportunities. How do retailers and food service organisations see the future? Availability of new vegetable protein sources is increasing. How to accelerate and scale-up introduction and investment in new protein sources?

Bridge2FoodLogo2August2016A Great Place to Develop Your Protein Strategy – 9th Protein Summit 2016

At this networking and insights platform 250 delegates will share visions and gain inspiration in the global proteins world. More than 40 high level corporate and start-up speakers will inspire the audience to take the next step and raise the protein bar for creating new business and a better food world.

Free Innovation tours to the research facilities of IMPROVE – the first open European platform for research and development dedicated to the valorisation of plant-based proteins, and Roquette – a family owned group specialising in the processing of plant based raw materials: maize, wheat, potato and pea.

Unique 3-in-1 Industry Summit + Exhibition

Track I: Consumer Insights & Target Groups – Get a better understanding on the food protein consumer. Be inspired by thought leading speakers from: Auchan, General Mills, GEPV, GfK, Nestle, Watch Me Think, Nutrikeo, Mintel, Motivaction, Wageningen University, INRA.

Bridge2FoodLogoAugust2016CompressedTrack II: New Protein Ingredients & Processes – Accelerate market access for new protein sources and technologies for agriculture, ingredient suppliers, technology and research organisation and food manufacturers.

Focus on pea, pulses, wheat, rice, faba beans, milk, animal by-products, insects, single cell protein and fish by-products. Thought leading speakers from: Tereos, VTT, IMPROVE, Clextral, Rousselot, Mosa Meat, MycoTechnology, NIZO, EAPA, IPIFF, GIRACT and Ingredia.

Track III: New Protein Foods & Channels for acceleration of market access for new protein foods in different channels, from brands to retail, food service and investment funds and venture capitalists. Start-ups speaking: Muscle Food, Gold & Green, Protein Pow, WheyHey, Tereos, Fortified Food Coatings, Fresh Fitness Food. Venture Capitalist: NewProteinCapital, Seventure, Munich Venture Partners.

Bridge2FoodTrophyAugust2016Bridge2Food is a specialist knowledge and network agency which develops specialist platforms on food category trends such as Sports & Performance Nutrition, Healthy Ageing, Ingredients with a specific focus on Protein and Food Technology.

Bridge2Food is hosting the 11th Food Proteins Course, 8-10 November in Amsterdam. This unique event is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands on know-how and know-where.

For more information, please visit: www.Bridge2Food.com

New Awards Celebrate and Reward Protein Innovation!

New Protein Awards from Bridge2Food are designed to showcase and celebrate entrepreneurs and organisations driving growth and innovation in protein industry. Awards for Best New Category Development, Best New Protein Product, Most Novel Protein Ingredient, and Most Disruptive Technology will be presented at 9th Protein Summit.

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