- The meat problem and the search for alternative proteins
- Consumers need to change, but the issue is: in what direction?
- The challenge of getting policy-maker engagement, or will they be forced to?
- Key factors that are driving the future protein agenda
- Examining different pathways to developing healthy, affordable, sustainable protein rich diets
- What’s the role of food manufacturers, retailers, investors, NGOs and governments in ensuring high supply and demand for alternative proteins?
- Leading education through the supply chain
- Collaborating across the protein supply chain to shift production and consumption of protein onto a more sustainable path
- Examining the future protein landscape on alternative protein sources:
- Reviewing current and emerging protein classes and its key developers
- Benchmarking the resource consumption and footprint of alternative proteins
- Discussing the key bottlenecks to alternative protein adoption
- Forecasting long-term market shares of future protein sources
- Finding the winning formula for alternative protein sources
- Examining work on the novel technology for meat alternatives and the new opportunities it offers
- The importance of making suitable ingredients in a sustainable manner for this application
- Demonstrating that optimal ingredients for meat alternatives are obtained by mild fractionation rather than complete fractionation
- Defining future research goals
- Examining developments in waste stream valorisation:
- algae, whey, Insect, potato, green vegetables
- Overview of sector-wide collaboration in exploiting the potential of these new protein sources
- Growing meat in the lab – the answer to future protein requirements?
- Tracking developments towards affordable cultured meat
- Addressing regulatory and consumer hurdles to bringing cultured meat to market
- Edible insects: types, market landscape & key factors
- The challenge of gaining consumer acceptance
- How much protein is too much protein?
- Matching protein ingredients with nutritional functions and examining the impact protein structure has on function, digestibility and satiety
- Novel proteins and allergies
- Innovative extraction processes
- Formulation challenges and trade-offs
- Strategies for minimising adverse effects
- Satiety and functional benefits of proteins
- Consumer acceptability and mainstream opportunities
How Can Alternative Proteins Make Commerical Sense, Achieve Scale-Up and Make It to the Mainstream?
Prof. Bryan Hanley, Food Specialist, Innovate UK - Knowledge Transfer Network
Hear updates from innovators who are pioneering the development of new, protein formulations & making NPD a key objective including:
Showcase 1: Driving Protein Shifts With Innovation In New Product Development
- Identifying on-trend areas and developing novel propositions that encourage protein shifts:
- fish protein noodles
- Key considerations when selecting proteins for different applications
- Quality and taste: the key to mainstream customer acceptance
Matthew McAuliffe, Head of Product Development and Inspiration, Winterbotham Darby
Showcase 2: Introducing Peck Drinks
PECK drinks' are the world's first natural protein drink made using egg white, soya milk and real fruit. Egg white provides nature's finest quality protein with little need for harsh processing, whilst also providing consumer's with a dairy free alternative.
Matthew Havers, Founder/Director, Peck Drinks
Showcase 3: The role of Artificial Intelligence in discovering new value in protein from peptides
Founded in 2014 by mathematician and computational biologist, Dr Nora Khaldi, Nuritas™ is revolutionising the discovery of novel, natural and scientifically proven active ingredients that can manage and improve human health. The company’s disruptive computational approach to discovery uses deep learning and DNA analysis to, for the first time ever, rapidly and efficiently target, predict and unlock bioactive peptides from food.
Neil Foster, Commercial Manager, Nuritas
Interested in showcasing your product? Contact email@example.com today!
- Best ways to market functional ingredients and promote health claims
- Measuring customers’ perception of health claims
- How to make customers connect with health claims
- Comparing approaches to educating consumers about protein functions and benefits
- How best to hook into current consumer trends in ‘free from’ and ‘natural’ foods to promote alternative proteins
- Changing customers’ perception and create acceptability for alternative and novel proteins
- Developing strategies to overcome the taste it once hurdle
- Comparing market positioning strategies for ‘instead of’ proteins versus new concept protein products
Moderator: Jennifer Pardoe, Founder of Zest