July 2017 – Prof. Kaisa Poutanen speaking at 10th Protein Summit 2017 (26-28 September in Reims)


Protein Ingredients Summit

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The ambition of this Protein Ingredients Summit is to create a platform for discussion on the role of new protein ingredients for a better and more sustainable food, pet food and feed world. New sources offer new opportunities, what are challenges and where can the value chain work more closely together?
How to achieve this? Presentations followed by interactive panel discussions with the thought leaders.
Which parts of the value chain are covered? Protein Ingredient Production, New Raw Materials, New Technologies, Research & Development and Value Chain Cooperation.

27 September


11.30 – 11.35          Summit Chair Introduction –
 Ms. Dr. Stacy Pyett, Business Development Manager, NIZO Food Research (The Netherlands) & Dr. Anne Wagner, R&D Director, Tereos (France)

11.35 – 11.55
          Genesis of plant-protein specialties, from soy to new sources – Mr. Bruno Gehin, Board Member, EUVEPRO (Belgium)
What is happening in the plant protein industry? Where is the market moving into? What are the legal issues for industry?

12.00 – 12.25
          Strategies to tackle the protein challenge – Mr. Roland Snel, Senior Technical Manager, ADM EMEA (The Netherlands)
Plant Based Proteins: Current & Future? What is the status of ingredient and application development? Importance to connecting with entrepreneurs.

12.30 – 12.55
          The Future of Single Cell Proteins – Mr. Alan Shaw, CEO, Calysta (USA)
Scaling single cell protein production is the half way market introduction and launch in the USA. What is the outlook? What are the new insights about market capitalization?

13
.00 – 14.15          Networking Lunch 

14.15 – 14.40          Muscle2Muscle – New hydrolysed meat protein meets the nutrition and sustainability challenges – Mr. Morten Kyed, Director, Technical Sales – Danish Crown Ingredients (Denmark)
The growing global meat consumption demands even better utilization (harvesting) of the high quality meat proteins available in pig and beef meat. Next to collagen a new category of meat proteins has been created. What are the applications and benefits?

14.45 – 15.10          
Building the Insect Case in China – Mr. Tarique Arsiwalla, Founder, Protix B.V. (The Netherlands)
The Chinese market offers unique opportunities to scale insect production and industry uptake. What is need to bring things to the next level? A unique business case of a value chain cooperation will presented.

15.15 – 15.40          Cracking the Egg: What’s in and has always been there? – Mr. Thomas Domoras, Marketing & Sales, Rembrandt Foods (USA)
Product differentiation is possible! New technology developments has set the way free for more product innovations in egg proteins. What is the next barrier?

15.45 – 16.30          Afternoon Networking Break


16.30 – 16.55          Finalists presenting for the Bridge2Food Most Novel Protein Ingredient Award
3 Finalists presenting their innovations and why they should win an Award.

17.00 – 17.25          Challenges in Ingredient Innovation in Dairy – Mr. Harri Kallioinen, Technology Manager, R&D Valio (Finland)
An outlook will be shared on new technologies and new applications from a technology and ingredient point of view.

17.30 – 18.15          Networking Reception


28 September

08.55 – 09.00         
Summit Chair Introduction – Ms. Dr. Stacy Pyett, Business Development Manager, NIZO Food Research (The Netherlands) Dr. Anne Wagner, R&D Director, Tereos (France)

09.00 – 09.25         Mycoproteins: A New Future? – 
Mr. Jim Laird, CEO, 3fBio (United Kingdom)
Myco proteins are in the market since the 1980’s. A new technology has been developed to produce the lowest cost sustainable food protein, and build on the functional advantages of mycoprotein. Can this transformative breakthrough provide a genuine economically and environmentally sustainable solution to global protein needs?

09.30 – 09.55         Alfalfa: New Usage & Developments – 
Mr. Anthony Bresin, CSO ARD,(France)
Science and market updates will be presented, followed by a discussion on the outlook.

10.00 – 10.30         2 Presentations of EU Horizon 2020 and other Joint Research Projects
> Prof. Dr. Atze-Jan de Groot, Dept. Agrotechnology & Food Sciences, Wageningen University (The Netherlands) on the Meat-Free Steak Project (Start 2017)
> Prof. Dr. Kaisa Poutanen, VTT Technical Research Centre (Finland) on the Promiment Project (Bio-Based Industries – Joint Initiative/Horizon 2020) (Start 2015) 
Science leaders and industry will highlight their research projects in short presentations: What is the goal , impact and where are we now? What is the opportunity and when will it possibly fly?

10.30 – 11.15         Morning Networking Break

11.15 – 12.30         
Round table discussion on Protein 2030 Future: A need for a joint protein ingredients research agenda?

12.30 – 13.30         Networking Lunch