In our new International Business Webtalk series “Update”, we will discuss the most pressing issues in the ongoing protein transition.
In this series of talks, the future of the industry will be presented and discussed with key market players based on the latest news, data and facts.
Join conversations with experts across a range of fields and learn why and how talking “under the hood” is important in many ways for new industries.
Session 2: Inside the product: a recipe for a new ingredient dialogue
July 11, 10:30 AM CT (Chicago) | 5:30 PM CEST (Berlin) | 4:30 PM BST (London)
Following a successful launch, the next episode of vegconomist’s new “Update” series will take place on July 11th, this time focusing on the core of the protein transition: the taste and texture of alternative proteins.
To get there, companies are working on healthy, plant-based recipes for the future, but the conversation seems to be straying from sustainability, taste and clean proteins.
How do we change the conversation? Does it make sense to talk about ingredients? What do we mean when we talk about ingredients? Are ingredients necessary for the mass market? How do ingredients relate to more sustainable food systems and circularity?
participant
- Ian Bosello, Business Developer, Protein Distillery
- Guest Speaker (to be announced)
- Nadine Filko, Moderator
Read on to gain insight into the relevance of next-generation alternative protein ingredients and the recipes of the future.
- Materials 2.0
- Elements necessary for functionality
- Correlation between processing and raw materials
- New Story
>> Register now!
If you can’t attend the live event, you should still register – a recording will be emailed to all registrants.
