2nd EU Sustainable Plant Protein & Fermentation Solutions

Key Topics

• Next generation plant based protein from sustainable cabbage & brassica
• Re-using, retro-fitting existing facilities as the sustainable option for plant based scalability
• Amaranth – a new source of environmentally friendly plant protein
• Lacto-fermented plant proteins tailored to enhance health and productivity of animals
• EU Novel Food regulatory approach
• Cleaning up labels in meat alternatives with plant based proteins
• New challenges for EU starch industry & outlook
• Molecular farming of animal proteins in plants
• Taking plant protein to another level – Fungi/ Mycelium based protein through fermentation process
• Emerging cost competitiveness in inflationary times and its impact on the EU industry
• Clean label citrus & apple fibre for texturizing plant based products
• Extracting high value added protein from potatoes
• Upcycling of wheat milling by-products: food, nutrition, functionality
• Panel Discussion: Advancing to a sustainable food system – what can starch & plant based sector bring to the table ?
• Valorising agri side streams and turning them into functional plant-based proteins and other high-value ingredients
• Elevating the protein transition with tasty sustainable plant based alternatives
• Regenerative farming for carbon negative goals