Food Valley Summit
Green Proteins | Technology meets Creativity
11 October 2017, Ede, The Netherlands
How do I establish an international foothold for a new, plant-based protein? What should I take into account when designing the product and packaging? How do I find a launch customer for an innovative protein ingredient, concept or technology? These questions and more will be addressed during this summit, for professionals in the food industry, organized by Food Valley NL and taking place on Wednesday October 11. The meeting also marks the kick-off of The Protein Cluster, a unique collaboration between the Dutch provinces of Gelderland and Overijssel.
From vegetable alternatives for cheese, to nuggets made of water lentils, and cooked beans in stand-up pouches, manufacturers are increasingly able to extract proteins from plant sources and make them available for human consumption.
The art is to translate these innovations into products and packaging that appeal to consumers, so they become and remain a commercial success.
How to achieve this forms a key part of the Green Proteins summit, featuring lectures by, amongst others, DSM, Ruitenberg Ingredients, the Green Protein Fund and The Food Cabinet and pitches by innovative start-ups.
Food designer Katja Gruijters will share her vision and will offer visitors a taste of plant based bytes from her own design lab, developed using ingredients from two Gelderland manufacturers.