At a Glance Programme
On the agenda this year are engaging sessions and discussions around insect protein, single cell technology, alternative proteins and many more. Take a look at the day-by-day agenda or discover more with the buttons below.
Day 1 – Wednesday 7 March
16:30 – 18:00 Protein Challenge 2040 Workshop
How do we feed 9 billion people enough protein in a way that is healthy, affordable and good for the planet? It is a huge challenge but also a huge opportunity for far-sighted businesses. Along with changing consumer tastes and expectations, there is a growing recognition of the need to transform the way we consume and produce protein in the future.
An intrinsic part of the puzzle is what we feed our animal protein sources. Feed Compass is a new initiative by the Protein Challenge 2040 partnership to help the food industry navigate the complexities of animal feed: from its impacts such as deforestation and worker rights issues, to the circular economy and innovative solutions that pave the way for better sustainability.
What’s the leading thinking on addressing future protein needs and animal feed? What are the business opportunities for retail, food service and food manufacturers?
Day 2 Thursday 8 March
09:00 – 11:00 Building a sustainable future for meat and dairy protein
Increasing demand for animal-based protein is placing greater pressure on the world’s resources. Emissions, water and land use are the most significant challenges facing the meat and dairy sectors today. How can food makers mitigate their negative environmental impact to ensure a sustainable future?
11:30 – 12.15 Plant Power! From traditional crops to ‘alt’ proteins
As desire for protein peaks, many consumers are shifting their diets to incorporate more plant-based options. We drill down on new plant protein sources and innovation drivers to forecast future trends in the plant protein space.
- Professor Atze Jan van der Goot, Wageningen University & Research
- Dr. Ir. F. (Fred) van de Velde, Nizo
14:30 – 16:00 The yuk factor? Exploring other protein opportunities, from insects to lab-grown meat
Insect-based foods and in-vitro meats have been hailed as innovative solutions to the sustainability quandary. But major challenges bar their path to mainstream distribution, from cost to consumer acceptance. What’s the future for these alternative protein sources and will they successfully broaden their appeal?
- Lars-Henrik Heckmann, Danish Technological Institute
- Peter Verstrate, Mosameat
- Katia Merten-Lentz, Keller and Heckman LLP
16:30 – 17:30 Accessing the growth channels, markets & categories in protein
From e-commerce to emerging export markets and expanding category reach, we investigate the best routes to grow your business, whether it’s for animal or plant protein, novel or traditional.
- Malachy Mitchell, Farrelly & Mitchell Business Consultants Limited
- Antoaneta Becker, China-Britain Business Council
- Nick Kirby, Bridgethorne
Day 3 – Friday 9 March
09:00 – 09:30 Health and functionality – Where are the major opportunities in mainstream foods and nutra industries?
Protein rich products are well-placed to capitalise on rising consumer demand for food natural functionality. What doors does this open for the food and nutra sectors?
Prof Emma Stevenson, Newcastle University
10:00 – 10:30 Product innovation case studies
Sigal Meirovitch, Equinom
11:00 – 13:00 Protein performance – What does emerging science show for protein’s health benefits?
Eating a high-protein diet has been associated with a range of health benefits, from weight management to concentration and energy boosts. We look at the latest scientific research to evaluate whether health enhancing protein is about more than meeting the needs of sports enthusiasts, bodybuilders and the elderly.
- Professor Ian Givens, University of Reading
- Dr. Emma Feeney, Food for Health Ireland (FHI)