The editorial team behind FoodNavigator is excited to bring you a two-day interactive broadcast series covering all things meat and dairy alternatives: Protein Vision 2023.
Over four sessions streamed 21-22 June, we will profile the technology, ingredients and culinary science powering the next generation of meat- and dairy-free innovation.
Our journalists will be asking how the sector can maintain momentum and truly take a bite out of conventional meat and dairy sales. The free-to-attend broadcast event is open for registration.
On 22 June at 15:00 CET (14:00 BST), we’ll be throwing the spotlight on alt dairy:
What’s next for animal-free dairy?
15:05 CET Fireside chat
Bright Green Partners talks the future of the alt dairy aisle
Innovation in ingredients and technology is predicted to transform animal-free dairy, but we’re not there yet. Which developments are catching the eye of alt dairy players and how can these be leveraged at scale?
Join us in conversation with Floor Buitelaar, managing partner, Bright Green Partners, to find out more.
15:20 CET Presentation
Enabling authentic dairy & meat from plants with Bunge
The top needs of plant-based dairy and meat brands remain achieving taste, texture, and price parity with animal options. To realize this, Bunge’s experts work alongside customers, using its specialty plant protein and lipid ingredients—core components and sensory drivers in alternative dairy and meat—to deliver perfectly melting cheese, creamy indulgent ice cream, succulent strips of steak, and more. They accomplish this with individual proteins or lipids, combinations, or next level innovations like their recent dairy-free replica of milk fat. Similar to how Bunge’s ingredient innovations step-changed confectionery and infant nutrition, they also solve tough application challenges in alt dairy and meat to drive growth.
Speaker: P. Mark Stravo, senior director of global marketing and product management, Bunge.
15:40 CET Panel discussion
Alt dairy 2.0: The next-gen tech and ingredients revamping dairy-free
Innovation in alt dairy is exploding. As pioneering companies – both big and small – work to propel the category forward, we take a look at their novel ingredients, processes and techniques. How will these innovations shape the dairy aisle of tomorrow? Join our panel of experts to find out.
- Alt dairy tech trends: from precision fermentation to cell cultivated dairy
- Where are the whitespace opportunities in next-gen dairy-free?
- What challenges and opportunities exist in bringing Alt Dairy 2.0 to market?
Panellists include:
- Will Van Den Tweel, project director, Those Vegan Cowboys
- Astrid Bonke, head of product development, FÆRM
- P. Mark Stravo, senior director of global marketing & product management, Bunge
- Panagiotis (Panos) Voudouris, researcher, food technology, Wageningen University & Research
But it’s not all about plant-based dairy. Over two days, 21-22 June, Protein Vision will take a deep-dive into four key topics:
Session 1: Dissecting plant-based meat: What’s working, and what’s not?
Plant-based has boomed in recent years, with flexitarians keen to try vegan alternatives of their meaty favourites. But signs that category growth is wavering suggests repeat purchases are not assured. How can plant-based meat makers reverse this trend and win over consumers for good?
Session 2: What’s next for the meat alternatives category?
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
Session 3: Innovative NPD making a splash in alt dairy
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to continue to grow alt-dairy, so what’s making a splash amongst consumers?
Session 4: What’s next for animal-free dairy?
Alt dairy brands want to achieve the experience of dairy, without the cow. Increasingly, tech pioneers are turning to next-gen solutions to achieve the creamy and indulgent profile consumers want. In this session, we’ll examine the R&D-fuelled innovation shaping the future of animal-free dairy.
You can find more information on the programme here, speakers here, and to register for free, click here.
