10th protein summit 2017 - prominent protein – …...pre-order presentations 10th protein summit...

1. Registration Benefits 2. Partners 2017 3. 50 Exhibitors 2017 4. Partnering & Exhibiting Benefits 5. Quality Summit & Visitor Profiles 6. 1-on-1 Business Meetings 7. Digital Presentations 2014-2017 8. 4 Bridge2Food Protein Awards 9. Award Entry Rules 10. Protein Summit Aims & Objectives 11. 5 Summits: What & How? >Protein 2030 Future >Plant-Based Foods >High Protein Foods >Protein Ingredients >Protein Processing 12. Free Innovation Tours 13. Programme 26 September 14. Programme 27 & 28 September 15. 70 Speakers 16. Venue, Hotels & Transport 17. Speaker Interviews 2016 Summit 18. Bridge2Food Summits & Academy 2018 19. Media Partners 20. Connect & Build Your (Protein) Networks Creating New Protein Strategies2 26-28 September | Reims | France

Easy Networking & Planning


Registration: The Bridge2Food promise• Inspire: We inspire the industry and food value chain with trends and foresight to create

better innovation for a healthier life and sustainable planet, driven by 70+ speakers from leading industry players.

• Grow: We actively bridge business and technical expertise to ensure our programmes and networks drive action and successful outcomes, together with 300+ professionals

• Nurture: We ensure that with a welcome reception, a dinner and all great networking opportunities an easy going and convenient environment is created to do business. This result in more than 25 hours of high quality networking.

Package: Your registration includes...• Two day full platform participation, 26 - 28 September 2017• Welcome reception -26 September 2017• Dinner - 27 September 2017• Free Innovation Tours• Refreshments during breaks and lunches• Platform folder• Digital access to all presentations after the Summit• Great inspiration, learning and connecting opportunities• Opportunities to validate your strategies, develop new projects and grow your network

Your InvestmentBenefit from an early registration & save up to € 350: 31 August 2017

• Retail & food manufacturers> Special offer for plant-based foods manufacturers (meat-free and dairy-free)• Ingredient manufacturers,

technology suppliers & research institutes

• Start-ups / SME companies*

• Universities

Rate before 31 August€ 1,645 € 895

€ 1,645

€ 895

€ 895

Official Registration Rate€ 1,995 € 1,295

€ 1,995

€ 1,295

€ 1,295

*Start-up companies, please contact Bridge2Food for a special discount code.

> Special group packages for 3 or more registrations! Please contact Bridge2Food for more information.

326-28 September | Reims | France Creating New Protein Strategies

Registration Benefits


Co-Hosts

Gold

Silver

Bronze

Dinner Partner

Supporting Partners

Creating New Protein Strategies4 26-28 September | Reims | France

Partners 2017

mailto:gkleinessink%40bridge2food.com?subject=Protein%20Summit%202017%3A%20Interest%20in%20Partnering/Exhibiting

AM Nutrition “AMN - The natural and sustainable way”

Natural, healthy and functional ingredients.


50 Exhibitors 2017


Your gains in joining

Key suppliers to the proteins industry enjoy high visibility promoting their business to the specific target group before, during and after the Summit. Benefits include:> Meet and influence decision makers> Develop new business leads> Boost your company name and brand image> Strengthen your thought-leader position> Enjoy global publicity via Bridge2Food marketing channels and media partnersYour partnership will provide broad exposure, the possibility to excel as a thought-leader in the industry, excellent networking opportunities and information exchanges.

Summit Partner Packages including

> Speaker opportunities> Exhibition space at the Innovation Plaza> Hospitality partnership for beverage/food breaks> Dinner and lunch partner> Full colour advertisement in programme book> Partner listing, including logo and name in all written summit materials and website> Distribution of promotion materials> Co-branded emails> Video interviews during summit> Prominent venue- and on-site signage in meeting room and during registration.> Recognition during opening and closing> Press announcement - Company name and logo included in all press releases

Business Development & Profiling at Protein Innovation Plaza

Exhibitors at the Protein Innovation Plaza will enable delegates to interact, form new alliances, start projects and create new business opportunities. Taste also more than 100 new high protein foods and new protein ingredients. Learn also more about ongoing research and projects at various research institutes and actively participate in innovation processes.

Book Partnership & Exhibition Place Johan de Coninck - [email protected] + 33 689 14 54 38 G. Klein Essink - [email protected] +31 6 20039196


Partnering & Exhibiting Benefits


Guaranteed great insights & discussions, business development and networking + 70 Top level & well-known speakers+ 400 Delegates+ 50 Exhibitors+ 100 New products+ 25 hours Networking 2016 Protein Summit Results (300 Delegates) The Summit is well-known for its excellent networking during long coffee- and lunch breaks, dinner and the opening reception Delegate Evaluation (Based on 75% Feedback) (8 = very good, 9 = great, 10 = top) Insights 8.0 Information 8.2 Network 8.2 Bridge2Food organisation 9.5

Industry Profiles 10% Retail & Food Services Channels 30% Brands, Private Label Manufacturers from dairy, health, bakery, snacks, confectionery, convenience foods 30% Ingredient Manufacturers 10% Food Processing Manufacturers 5% Packaging Manufacturers 10% Universities | Research organisations and institutes 5% (N)GO

Leadership Profiles 40% CEO, CMO, CIO, CSO, CTO40% VP, Director, Business Unit Leader20% Manager

Function Profiles 25% Business Management 15% Category Management 15% Marketing, Sales and Brand Management 5% Sustainability Management 5% Purchasing

15% Product Development 10% Process Development 15% Research & Development 5% Nutrition & Regulatory


Quality Summit & Visitor Profiles


Maximise Business Outcomes & Networking at the Summit Make your visit to the 10th Protein Summit 2017 more meaningful by setting up advanced meetings with potential business, technology and research partners during pre-scheduled meetings. Our Business-to-Business brokerage event features 15 minute speed-meetings between registered exhibitors or visitors that would like to meet each other. Below are the 3 steps to participate.

1. Provide a profile describing your structure and your offer(s) or request(s) related to business or technology partnerships / participation to EU Innovation programs...

2. Browse the online catalogue and book meetings with participants you are interested in.

3. Prior to the event you will receive your individual meeting schedule (more information available here)

Registration for the B2B meetings will open 30 August. Delegates of the Protein Summit will receive an email invitation to register.

Organised by:

Supported by:


1-on-1 Business Meetings

https://www.youtube.com/watch?v=ZfKhDN2d4-M


Pre-order Presentations 2017 Summit or past Summits (2014-2016) (over 200 Presentations!)These presentations can assist: - expanding your business, - developing innovation and technology road maps, and - giving you new insights to building your strategies. When you will register to attend the 10th Protein Summit 2017, then you can also order the presentations during the registration process. Pre-order presentations 10th Protein Summit 2017, > Order here for only €495* 9th Protein Summit 2016, 19-21 September (Lille) Enjoy the full 9th Protein Summit 2016 Programme book here. > Order here for only €445* Keynote presentations from: Auchan (France), GoodBite (The Netherlands), Unilever (Netherlands), Soylent (USA), Algama (France), Aker Biomarine (Norway), Alver (Switzerland), Giract (Switzerland), Munich Venture (Germany), Tereos (France), AM Nutrition (Norway), New Protein Capital (Singapore), Rabobank (Netherlands), Improve (France), and 21 more! 8th Protein Summit 2015, September 2015 (Rotterdam) Enjoy the full 8th Protein Summit 2015 Programme book here. > Order here for only €395* 7th Protein Summit 2014, September 2014 (Rotterdam) Enjoy the full 8th Protein Summit 2014 Programme book here. > Order here for only €345*


Digital Presentation Summits 2014-2017

https://www.cvent.com/events/bridge2food-9th-protein-summit-2016-presentations/registration-9c0c59bbba5d4ef584baadbc57095087.aspx?fqp=true

https://custom.cvent.com/5D9C3DADC4AD4C928AAE5723AF26C582/files/1381f3620dab45a6a8b9be7827782862.pdf


https://custom.cvent.com/5D9C3DADC4AD4C928AAE5723AF26C582/files/1e2031def097441f9f6418effb088246.pdf


https://custom.cvent.com/5D9C3DADC4AD4C928AAE5723AF26C582/files/28029d4960d941b19d0f4edc66c82160.pdf


http://https://www.cvent.com/events/bridge2food-9th-protein-summit-2016-presentations/registration-9c0c59bbba5d4ef584baadbc57095087.aspx?fqp=true

Win a Protein Award! Showcase your products and raise the profile of your companyDesigned to recognise and promote innovation in the food, beverage and protein industry, the awards will celebrate the achievements of leading players who drive excellence with-in this sector. The winners will be announced at the 10th Protein Summit 2017 which takes place on 26-28 September 2017 in France. 4 New Awards

1. Best New Plant-Based Food2. Best High Protein Food & Beverage3. Most Novel Protein Ingredient4. Most Novel Protein Processing Technology

Award application before 30 August 2017The awards are now open and the closing date for entries is 30 August 2017 when an expert panel of judges will select a shortlist from all the entries received. To be eligible the product or campaign must have been introduced or launched after the 1 January, 2016.

Benefit from Global Marketing ExposureAll finalists will receive fantastic international marketing and public relations exposure. Final-ists will feature on Bridge2Food online communities, with a combined membership of over 40,000 food specialists, in Bridge2Food newsletters, distributed to over 25,000 readers in the food industry worldwide, and will gain media attention through promotion via our media partners and summit press releases.

www.bridge2food.com

APPLY NOW!By 30 August


Bridge2Food Protein Awards


www.bridge2food.com

General 1. The awards are organised by Bridge2Food (hereafter known as the

‘Organiser’) whose registered address is Jan Provostlaan 69, 3723 RC Bilthoven, The Netherlands.

2. By entering the awards, the entrant will be deemed to have read and understood these rules of entry and be bound by them. These include any instructions set out in the Entry Form.

3. The awards are open to anyone involved within the protein sector worldwide. Specific entry criteria for each of the award category can be found here.

4. To be eligible the product or campaign must have been introduced or launched after the 1 January, 2016.

Entry5. Any employees (and their families) of the Organiser, its agents and anybody professionally connected with

the awards are not eligible for entry. 6. There is no limit on the number of categories or the number of products that may be entered. 7. The Organiser reserves the right at its absolute discretion to reject any entry that it deems inappropriate. 8. Entry forms must be completed no later than 30 August 2017. Proof of posting will not be deemed to be

proof of delivery. Samples will be retained by the Organiser.

Rules of Entry Bridge2Food Protein Awards 2017 9. Entries will only be accepted if they are submitted via the entry form, completed in full. 10. When making your entry online you may email additional information to [email protected]. If

necessary, supporting material can be included with your submission – this could be a Pdf, Word, Excel, PowerPoint or Jpeg file. Please ensure that your full entry submission, including supporting material and logos combined do not exceed the maximum upload limit of 5MB per entry.

11. Entries must be signed by the person responsible for submitting the entry and to whom all correspondence concerning the awards should be addressed.

12. Please ensure that information submitted is accurate and relevant companies and / or individuals are credited as appropriate.

13. Responsibility cannot be accepted for any lost, late or mislaid entry and any entry which is damaged, defaced, illegible or incomplete, or which otherwise does not comply with these rules of entry may be deemed invalid at the sole discretion of the organiser.

14. Each category will have three finalists and a winner will be selected from the three finalists. 15. All of the finalists will be confirmed in September 2017 at the judges meeting against the criteria set out in

the entry form by a panel of judges selected by the organiser and will be notified by post. 16. The winners will be announced at and will be required to attend the awards ceremony and dinner of the

10th Protein Summit 2017 in France17. The judges may decline to make some or all of the awards in any category if in their opinion there are

insufficient entries of an appropriate standard. 18. The Organiser reserves the right to change the categories and the judging panel without prior notice to

entrants. 19. The decision of the chairman of the judges on all matters affecting this competition is final and legally

binding. 20. No correspondence will be entered into. 21. There is an entry fee for each award category of EUR 65,- (excluding VAT). Payment should be made

online. 22. Winners may be required to take part in some post-event publicity and consent to their name and

photograph being used for such purposes. 23. By entering the awards, all entrants will be deemed to consent to the transfer of their personal data to the

data controller for the purposes of the administration of the awards and any other purposes to which the entrant has consented.

24. For the purposes of judging, all information provided will be treated in the strictest of confidence and will only be viewed by the judging panels for each category. However, content from your submission may be included in promotional material for the awards.

25. The first round of judging will be based solely on the information supplied in the entry. 26. The judging panel will select 3 finalists from the initial information supplied on the application form, based

on selection criteria per category. The selection criteria can be found at www.bridge2food.com.


Award Entry Rules


The 10th Protein Summit 2017 will focus Creating New Protein Strategies for the future. Concern over future food and nutritional security realted to protein supply & demand is rapidly rising on the global and European agenda of governments, industries, and agricultural value chains in view of stabilizing crop yields and a fast growing population. Growing more plant protein in Europe is very important from a sustainability, climate and self-sufficiency point of view. The demand for plant protein ingredients is increasing and there are many economic opportunities. Consumers are also seeking more healthy and sustainable diets and they are increasing their plant-based foods intake. Governments and industry are working together to increase the shift from animal-based to plant-protein diets. Is there a need for a protein agenda 2030 in Europe? When so, what are the key elements and how can industry and government across the national borders work together. And how can we meet the protein needs of 9 billion people in a sustainable, healthy & environ-mentally friendly way? How can the food industry tap into growing consumer appetites new foods, tastes & plant-based foods? What is the actual potential for alternative proteins to move into the mainstream & gain scale to make a larger commercial impact? The programme of the 2017 Protein Summit has been made the great help of the following industry leaders of the Advisory Board:- Ellen de Brabander, Senior Vice President, PepsiCo- Frederique Respondek, Scientific & Regulatory Affairs Manager, Tereos- Christophe Schmitt, Leader of R&D Protein Expert Network, Nestle

2017 Protein Summit Theme: ‘Creating New Protein Strategies’

Unique 5-in-1 Industry Summit + Exhibition:

- Protein 2030 Future Summit

- Plant-Based Foods Future Summit

- High Protein Foods Growth Summit

- Protein Ingredients Summit

- Protein Processing Summit


Protein Summit Aims & Objectives


Unique 5-in-1 Industry Summit - Protein 2030 Future Summit - Plant-Based Foods Future Summit - High Protein Foods Growth Summit - Protein Ingredients Summit - Protein Processing Summit

Protein 2030 Future SummitThe ambition is to get a better understanding on the various protein initiatives in Europe and around the world. Growing more plant protein in Europe is very important from a sustainabili-ty, climate and self-sufficiency point of view. The demand for plant protein ingredients is increasing and there are many economic opportunities. Consumers are also seeking more healthy and sustainable diets and they are increasing their plant-based foods intake. Govern-ments and industry are working together to increase the shift from animal-based to plant-protein diets. Is there a need for a protein agenda 2030 in Europe? When so, what are the key elements and how can industry and government across the national borders work together.

How to achieve this? Presentations followed by interactive panel discussions with the thought leaders.

Which parts of the value chain are covered? Consumers, Retailing, Food Manufacturing, Protein Ingredient production, Agriculture, Policy Making and Cross Value Chain Cooperation.

Plant-Based Foods SummitThe ambition is to share views, ideas and opinions on the growth and the challenges to accelerate further growth of consumer and market demand in the retail, food service and other channels.

How to achieve this? A mix of presentations and interactive panel discussions with provoca-tive ideas and lots of new insights from various parts of the world, including contributions of CEO’s of the leading brands and market insight companies.

Which parts of the value chain are covered? Consumers, Retailing, Food Brands, Food Manufacturing and Research & Insight companies with a focus on plant-based foods.


5 Summits: What & How?


High Protein Foods SummitThe ambition is to create new insights on consumers, understanding the benefits and com-municating them to the consumers and establish some key points where industry can work together to grow the pie.

How to achieve this? A mix of presentations and interactive panel discussions with provoca-tive ideas and lots of new consumer insights from various parts of the world, including contri-butions of CEO’s of the leading brands and market insight companies.

Which parts of the value chain are covered? Consumers, Retailing, Food Brands, Food Manufacturing and Research & Insight companies with a focus on dairy, meat, bakery and other foods.

Protein Ingredients SummitThe ambition is to create a platform for discussion on the role of new protein ingredients for a better and more sustainable food, pet food and feed world. New sources offer new oppor-tunities, what are challenges and where can the value chain work more closely together?


Which parts of the value chain are covered? Protein Ingredient Production, New Raw Materi-als, New Technologies, Research & Development and Value Chain Cooperation.

Protein Processing SummitThe ambition is to open up new opportunities for novel technologies, which can bridge a major gap in science and create a better understanding on the future challenges from a sustainability, zero-waste and water perspective as well as creating a better taste and texture.


Which parts of the value chain are covered? Protein Processing, New Raw Materials and Ingredients, New Technologies, Research & Development and Value Chain Cooperation.


5 Summits: What & How?


Free innovation tours to ADM Chamtor and A-R-D

Enjoy the power of protein and innovation in Northern France. And combine the 10th Protein Summit 2017 with free visits to the research facilities of ADM Chamtor and A-R-D on 26 September afternoon.

Part of the ADM Group, created in 1992 by farming partners, the CHAMTOR plant is located in France, in the heart of the Champagne Ardenne region. It transforms and processes only regional wheat and is an important player in the transformation of cereals into starch-based products. Its 200 collaborators work 24/7 in the processing of 450,000 tonnes of wheat per year. CHAMTOR has an annual sales turnover of 155M€, half of which for export.

For over 50 years, French farmers have been striving to take their destiny into their own hands, through vertical integration. The first investments in food processing started in the 1960’s in the malt, milling and corn industries. In the 80’s, the notion of value creation trough non-food applications emerged, a vision which led to the creation of ARD (Agro-Industrie Recherches et Développements). A stakeholder in the Bazancourt-Pomacle biorefinery, ARD is a mutualised private research structure, owned by major players in French agribusiness as well as regional farming cooperatives. It was created in 1989 to find new opportunities for creating value from its shareholders’ produce (cereals, sugar beet, alfafa, oilseeds, etc.). ARD has developed expertise in: plant fractionation and biorefining, white (industrial) biotechno-logy, bio-based chemistry and agro-materials, the environment. ARD has 95 employees.


Free Innovation Tours


26 September

Afternoon - Innovation Tours13:30-17:30 Enjoy free Innovation Tours to: ADM Chamtor & A-R-DDeparture from the main entry of Reims Summit Convention Centre, 12 Boulevard du Général Leclerc, 51100 Reims.

Programme ADM Chamtor (Wheat Gluten Factory & Innovation Application Centre) innovation tour: > Visit facilities > Presentation & Discussion > Taste the Innovation

Programme A-R-D (Food and Bio-based Facility Research & Pilot Factory) innovation tour: > Visit pilot facilities > Presentation

Evening - Welcome Reception18.30 - 20.00 Welcome reception Summit


Programme: 26 September 2017


27 September

Plenary08.55 - 09.15 Welcome and opening by Summit Chair - Mr. Gerard Klein Essink, Director, Bridge2Food (The Netherlands)

09.15 - 09.30 Welcome to Northern France: The Protein Capital of Europe - Vivescia (France)

09.30 - 09.45 Food 2030: How can ‘protein’ fit in the food systems approach?

09.45 - 10.15 Future Food Trends - Speaker tbc

10.15 - 10.45 Summits Panel Introduction: What is trending and topical in each Summit? Summit Chairs will topic shortly what the aims and objectives are for each Summit:- Protein 2030 Summit- Plant-Based Foods Summit- High Protein Foods Summit- Protein Ingredients Summit- Protein Processing Summit

10.45 - 11.30 Morning Networking Break

Break-out11.30 - 13.00 Start of the Break-out Summits: Time to select and join a Summit of your interest of this unique 5-in-1 Summit or join various presentations and discussions from differ-ent Summits

13.00 - 14.15 Networking Lunch

14.15 - 17.30 Break-out Summits (continue): Time to select and join a Summit of your interest of this unique 5-in-1 Summit or join various presentations and discussions from different Summits

17.30 - 18.15 Networking Reception

20.00 - 22.30 Summit Dinner with Protein Awards Ceremony - Welcome by Dr. Jerome Tauzin, Head of Product Group, Proteins, Lipids and Insoluble Fibres


Programme: 27 September 2017


27 September11.30 - 11.35 Summit Chair Introduction - Mr. Thiery Stadler, President Pole IAR Director (France)

11.35 - 11.55 Consumer Global Supply & Demand of Proteins & Protein Foods - Mr. Michel Portier, Director General, Agritel (France) What is outlook of protein consumption and production? Which scenario’s exist to meet supply & demand globally and in Europe?

12.00 - 12.25 The Dutch Protein Consumption Agenda 2025 - Mr. H. Schouten, CEO GoodBite / Green Protein Alliance (The Netherlands)A multi-stakeholder initiative supported by the Dutch government is working on strategies to create a sustainable diet based for 50% on plant proteins and 50% on animal proteins.

12.30 - 12.55 European Soy: Bridging Sustainable Protein Demand with Supply - Mr. Matthias Kroen, President, Danube Soy (Austria)What is the outlook of increasing protein/soya production in Europe? What is the success for this multi-stakeholder platform? What are the pitfalls and where the bridges with a European protein Strategy?


14.15 - 14.40 French Protein Ingredient Strategy - Protein France (France)Protein ingredient manufacturers from the plant- and animal-based industry are developing a new strategy for innovation in close cooperation with the French government.

14.45 - 15.10 Protein Crop Strategy in Germany - Dr. Hanns-Christoph Eiden, President, Federal Office for Agriculture & Food (Germany)Growing more pulses as part of a sustainable agriculture growth plan cycle is key. What can be learned from implementing this strategy, what are future challenges in the value chain and in the European context.

15.15 - 15.40 Protein Challenge 2040 - Mr. Simon Billing, Principal Sustainability Advisor (United Kingdom)Cross value chain cooperation for a better, more sustainable food world: Where did we start in 2014, and what is driving the cooperation now and in the coming years.

15.45 - 16.30 Afternoon Networking Break

16.30 - 16.55 Food 2030 & Protein 2030? - European Commission (Belgium)Food 2030: from idea to implementation and how this is connected with a value chain approach and the sustainable development goals.

17.00 - 17.25 Round table discussion on Protein 2030 Future: A need for a joint European agenda?



Protein 2030 Future Summit


28 September08.55 - 09.00 Summit Chair Introduction - Mr. Gerard Klein Essink, Director, Bridge2Food (The Netherlands)

09.00 - 09.25 The Year of Pulses: Review & Outlook - Mr. Gordon Bacon, CEO, Pulse Canada (Canada)2016 was the Year of Pulses. What has happened during this year and what has been the effect?

09.30 - 09.55 The FAO View on Protein Production: Beyond the long shadow - Speaker tbc (Italy)From the Livestock long shadow report to adoption and implementation: A systems and stakeholder review and outlook on the global agenda for the coming years.

10.00 - 10.30 KIC (Knowledge and Innovation Community) EIT Food: Protein in the Innovation Context - Dr. Ir. Bram Pareyt, Research Manager Proteins, Puratos (Belgium) and EIT Food PartnerThe opportunities for new protein initiatives and cooperations in Europe via the KIC programme.


11.15 - 11.40 The African context of Protein Consumption & Production - Speaker tbcWhat are the challenges to grow more protein in Africa and where are the needs for co-ope-ration with the Western world?

11.45 - 12.30 Round table on Cooperation & NetworkingThe protein challenge is clear in many ways. A lot of energy, know-how and expertise is available. Money is often not an issue as well. So what is missing to raise the bar? And who should be in the bus?


Plenary13.30 – 14.30 Summit Chairs report about the discussion, conclusions and recommendations

14.30 – 14.40 Summary and closure of the Summit by the Chairs




27 September11.30 - 11.35 Summit Chair Introduction - Mr. Gerard Klein Essink, Director, Bridge-2Food (The Netherlands)

11.35 - 11.55 The US plant-based investment opportunity - Speaker tbcThe investments in plant-based foods are huge and beyond any border. Consumers in the USA welcome high quality plant-based foods and are ready for a wave of market launches. What is the real perspective and driver for the investors?

12.00 - 12.25 Plant-Based Foods as a category: Is there a future? - Speaker tbcHow does an overall category of plant-based foods look like? What are the opportunities for the industry to develop this umbrella? What are the pitfalls? What is relation between plant-based, vegan, vegetarian, meat-free and or dairy-free? What are objectives of the North-American Plant-Based Foods Association? What has happened since its start in 2016? What are the goals and challenges for the coming years?

12.30 - 12.55 Panel Discussion on Developments in North-America


14.15 - 14.40 The Global Context: Building the Meat-Free Category - Mr. Kevin Brennan, Chief Executive, Quorn Foods (United Kingdom) What are the learning points in rolling out a meat-free brand in new markets? How do the Asian consumers and retailers think different and what can the European markets learn from the Far East?

14.45 - 15.10 Finalists presenting for the Bridge2Food Best Plant-Based Foods Award 3 Finalists presenting their innovations and why they should win an Award!

15.15 - 15.40 The European Market for Meat-Free Foods – Mr. Edwin Bark, Managing Director, Tivall Europe at Nestle (The Netherlands) How does a leading European brand look at the past years of growth and the outlook in Europe? Where are the opportunities for the sector? Where is a need to cooperate? Where are the challenges for a brand and for the industry?


16.30 - 16.55 The German Meat-Free Perspective - Speaker tbc The German consumer was a die-hard meat lover. What has happened in the last years and where will it go from here in the coming years?

17.00 - 17.25 Round Table Discussion on Meat-Free 2030 Which drivers connect the brands and players in the market and where are the opportunities to work together at national or international level?



Plant-based Foods Summit


28 September08.55 - 09.00 Summit Chair Introduction - Mr. Gerard Klein Essink, Director, Bridge-2Food (The Netherlands)

09.00 - 09.25 Consumer drivers in the plant-based foods market - Mr. Pieter-Paul Verheggen, CEO, Motivaction ( The Netherlands)Why are consumers looking for plant-based foods? How relevant is the concept of sustainability, climate, health, nutrition and variety in their buying decision?

09.30 - 09.55 The European Market for Dairy-Free Foods - International Market Rese-arch AgencyA review of the market growth and the consumer household spending an penetration is important to predict market growth in the future? Which tipping points have taken place and which will need to occur to make a quantum leap forward?

10.00 - 10.30 The Global context: Building the Plant-Based Foods Category - Speaker tbcWhat are the market drivers and how to translate them into an actionable brand promise for consumers? How will future retailing and consumer interest change the way we market and position plant-based foods?


11.15 - 11.40 Retailing Plant-Based Foods in France: A Retailer Perspective - Speaker tbcRetailing of plant-based foods in France has changed quickly in the past years in France. How will the category develop? What can brands do to provide more conditions for market growth? What’s in for the retailer?

11.45 - 12.30 Round table on Dairy-Free and Plant-based Foods RetailingWhich drivers connect the brands and players in the market and where are the opportunities to work together at national or international level? Panel members: > Mr. Koen Boekaert, VP Strategy & Business Development, Alpro (Belgium)> Dr. Wolfgang Goldenitsch, CEO Mona Group (Austria)





Plant-based Foods Summit


27 September11.30 - 11.35 Summit Chair Introduction - Mr. Nick Morgan, Managing Director, Sports Integrated (United Kingdom)

11.35 - 11.55 The Growth of High Protein in the USA: Quo vadis? - Innova Market Insights (The Netherlands) tbcThe market for high protein foods in the USA has grown substantially in the past years. Most food categories have a vast line of protein extensions. What is currently hot and trendy and where are signs of decline? How will the market evolve in the coming years?

12.00 - 12.25 Consumer Awareness and ‘Protein Understanding’ - Mr. Pieter-Paul Verheggen, CEO, Motivaction ( The Netherlands) What is the awareness of the concept of ‘protein’? Where are the touch points for different consumer segments and groups? How does the ageing consumer fit in?

12.30 - 12.55 Panel Discussion on Consumer Developments


14.15 - 14.40 Paleo diet & Higher Protein - Ms. Suzie Walker, Founder, The Primal Kitchen (United Kingdom)The paleo diet continues to gain momentum among consumers. Changing the snack concept into a healthy snacking moment with extra protein can enlarge the captive market? The case from the Primal Kitchen.

14.40 - 15.10 The High Protein Platform in Scandinavia - Mr. Assan Njie, Managing Director, Njie (Sweden) High protein is still flying in Scandinavia. What are the consumer believes and where are the opportunities in view of an entrepreneurial company, which is active in the food market in different categories?

15.15 - 15.40 Finalists presenting for the Bridge2Food Best High Protein Food & Beverage Award3 Finalists presenting their innovations and why they should win an Award.


16.30 - 16.55 Maximising the Role of Protein Innovation in the Online Environment - Mr. Simon Jurkiw, Product Director, Bulk Powders (United Kingdom)Who is your consumer, and what products are they looking for? Has the consumer profile changed, or shifted in the last 2 years? What products are most important, and what has been the most successful product launches?

17.00 - 17.25 Round Table Discussion on Consumer Communication ChallengeWhich communication challenges exist? Where are the mutual touch points?



High Protein Foods Summit


28 September08.55 - 09.00 Summit Chair Introduction - Mr. Nick Morgan, Managing Director, Sports Integrated (United Kingdom)

09.00 - 09.25 The 30/30/30 concept - Speaker tbcWhich opportunities exist to leverage a concept of communicating about a recommended 30 grams of protein consumption for breakfast, lunch and dinner?

09.30 - 09.55 Creating More Usage Moments for Proteins - Speaker tbcTaking an extra evening shake or dairy snack can improve a fatigue feeling after sleep. How can consumer experience from sport brands, who are working with active consumer be used for mainstream brands?

10.00 - 10.30 Protein Nutrition: Comparing plant and animal proteins for a better health - Prof. Dr. Luc van Loon, Dept. Human Movement Sciences, Maastricht University (The Netherlands)A new cross-industry research project has started on comparing the nutritional value for muscle building of different plant and animal proteins. Why? What is the challenge?


11.15 - 11.40 What is a ‘good protein’? Challenges of Brands to use Proteins - Dr. Mat-thew G. Nosworthy, Ph.D., Department of Food & Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba (Canada)The discussion on PDCAAS and DIAS has been taken to a different level with new nutritional studies by international partners. What is the scope and what are the challenges?

11.45 - 12.30 The European Regulatory Environment: What is happening in EFSA? -Prof. Daniel Tome, Director, AgriParisTech (France)What is the current view of scientists on the benefits of proteins? What may change this view? How can isotopic labeling change the know-how on conversion of proteins in the body and the nutritional benefits?







27 September11.30 - 11.35 Summit Chair Introduction - Ms. Dr. Stacy Pyett, Business Development Manager, NIZO Food Research (The Netherlands) & Dr. Anne Wagner, R&D Director, Tereos (France)

11.35 - 11.55 Genesis of plant-protein specialties, from soy to new sources - Mr. Bruno Gehin, Board Member, EUVEPRO (Belgium) What is happening in the plant protein industry? Where is the market moving into? What are the legal issues for industry?

12.00 - 12.25 Strategies to tackle the protein challenge - Mr. Roland Snel, Senior Tech-nical Manager, ADM EMEA (The Netherlands) Plant Based Proteins: Current & Future? What is the status of ingredient and application development? Importance to connecting with entrepreneurs.

12.30 - 12.55 The Future of Single Cell Proteins - Mr. Alan Shaw, CEO, Calysta (USA)Scaling single cell protein production is the half way market introduction and launch in the USA. What is the outlook? What are the new insights about market capitalization?


14.15 - 14.40 Milking the pig for high quality meat proteins - Mr. Morten Kyed, Direc-tor, Technical Sales - Danish Crown Ingredients (Denmark) Cross value chain cooperation for a better, more sustainable food world: Where did we start in 2014, and what is driving the cooperation now and in the coming years.

14.45 - 15.10 Building the Insect Case in China - Speaker tbc The Chinese market offers unique opportunities to scale insect production and industry uptake. What is need to bring things to the next level? A unique business case of a value chain cooperation will presented.

15.15 - 15.40 Cracking the Egg: What’s in and has always been there? - Mr. Thomas Domoras, Marketing & Sales, Rembrandt Foods (USA)Product differentiation is possible! New technology developments has set the way free for more product innovations in egg proteins. What is the next barrier?


16.30 - 16.55 Finalists presenting for the Bridge2Food Most Novel Protein Ingredient Award3 Finalists presenting their innovations and why they should win an Award.

17.00 - 17.25 Challenges in Ingredient Innovation in Dairy - Mr. Harri Kallioinen, Technology Manager, R&D Valio (Finland)An outlook will be shared on new technologies and new applications from a technology and ingredient point of view.



Protein Ingredients Summit


28 September08.55 - 09.00 Summit Chair Introduction - Ms. Dr. Stacy Pyett, Business Development Manager, NIZO Food Research (The Netherlands) Dr. Anne Wagner, R&D Director, Tereos (France)

09.00 - 09.25 Mycoproteins: A New Future? - Mr. Jim Laird, CEO, 3fBio (United Kingdom)Myco proteins are in the market since the 1960’s. A new development has started in the Uni-ted Kingdom, which can be a great breakthrough to develop affordable proteins for the aqua, pet food and feed industry? What is the status of the start-up company?

09.30 - 09.55 Round Table on Alfalfa: Usage and New Developments - Chair Mr. Anthony Bresin, CSO ARD,(France)Science and market updates will be presented, followed by a discussion on the outlook.

10.00 - 10.30 2 Presentations of EU Horizon 2020 and other Joint Research Projects> Prof. Dr. Atze-Jan de Groot, Dept. Agrotechnology & Food Sciences, Wageningen University (The Netherlands) on the Meat-Free Steak Project (Start 2017)> Prof. Dr. Kaisa Poutanen, VTT Technical Research Centre (Finland) on the Promiment Project (Bio-Based Industries - Joint Initiative/Horizon 2020) (Start 2015)Science leaders and industry will highlight their research projects in short presentations: What is the goal , impact and where are we now? What is the opportunity and when will it possibly fly?


11.15 - 11.40 2 Presentations of EU Horizon 2020 and other Joint Research ProjectsScience leaders and industry will highlight their research projects in short presentations: What is the goal, impact and where are we now? What is the opportunity and when will it possibly fly?

11.45 - 12.30 Round table discussion on Protein 2030 Future: A need for a joint protein ingredients research agenda?





Protein Ingredients Summit


27 September11.30 - 11.35 Summit Chair Introduction - Dr. Denis Chereau, Managing Director, Improve (France)

11.35 - 11.55 Changing the Paradigm of Electrostatic Separation of Functional Food Ingredients - Prof. Dr. Atze-Jan de Groot, Dept. Agrotechnology & Food Sciences, Wageningen University (The Netherlands) New breakthrough technologies offer new opportunities to reduce water usage during separation of functional food ingredients like proteins. outlook of protein consumption and production? Which scenario’s exist to meet supply & demand globally and in Europe?

12.00 - 12.25 The Industry View of Electrostatic Separation - Mr. Frank Hrash, VP Process Engeneering, ST Equipment and Technology LLC (USA)What potential does a world leader in electrostatic separation of minerals offer for protein ingredient industry?

12.30 - 12.55 Shear-Cell Protein Extraction: A State-of-Technology Review - Wageningen University tbcThe know-how of shear-cell protein extraction and application for the industry is at a tipping point. The food industry is investing together with research institutes and universities: why? What can be expected in the coming years?


14.15 - 14.40 The Faba case: Where to Go from Here? Linking Processing to Final Product Quality - Dr. Michel Lopez, Director of Projects, Improve (France)What is the next research challenge in improving the quality and market update of faba bean flours?

14.45 - 15.10 Co-formulating Plant and Animal Protein: New Approaches & New Insights - Speaker tba The future of protein formulation work is very much based on using a blend of animal (dairy) proteins and plant proteins. Which new approaches need to be considered and taken to improve the product quality?

15.15 - 15.40 Processing Plant and Animal Protein: New Approaches & New Insights - Speaker tba The future of the quality of protein foods can be improved substantially when more attention is paid to co-processing animal (dairy) proteins and plant proteins. The industry agenda and outcry to the ingredients industry to cooperate.


16.30 - 16.55 The fish protein challenge - Speaker tba The availability of fish proteins and hydrolysates has increased since the new EU regulations on by-catch have been implemented. Is there also a science breakthrough?

17.00 - 17.25 Finalists presenting for the Bridge2Food Most Novel Protein Processing Technology Award3 Finalists presenting their innovations and why they should win an Award.

17.30 - 18.15 Networking ReceptionCreating New Protein Strategies26 26-28 September | Reims | France

Protein Processing Summit


28 September08.55 - 09.00 Summit Chair Introduction - Dr. Denis Chereau, Managing Director, Improve (France)

09.00 - 09.25 2 Presentations of EU Horizon 2020 ProjectsScience leaders and industry will highlight their research projects in short presentations: What is the goal , impact and where are we now? What is the opportunity and when will it possibly fly?

09.30 - 09.55 2 Presentations Joint Research Projects - Speakers tbaScience leaders and industry will highlight their research projects in short presentations: What is the goal, impact and where are we now? What is the opportunity and when will it possibly fly?

10.00 - 10.30 Round table discussion on Protein 2030 Future: A need for a joint protein processing research agenda?


11.15 - 11.40 Advances in Protein Processing of Algae - Speaker tba The macro algae industry has made considerable progress with masking high protein algal flour for the various industries. What is the next big hurdle?

11.45 - 12.30 CRISPR-Cas and the Possible Impact on Protein Crops - Mr. Herco van Liere, Business Develpment Manager, Keygene (The Netherlands)Growing more protein crops as well as increasing the content of protein in these crops is getting easier and quicker. What can be expected from this new technology for the self-sufficiency of protein production in Europe? And when?


Programme continues with Plebnary







70 Speakers16-8-2017 Bridge2Food - 10th Protein Summit 2017 - Speakers | Online Registration by Cvent

http://www.cvent.com/events/bridge2food-10th-protein-summit-2017/custom-17-3724d396600d4b72976c88e187db025d.aspx 1/4

Plenary

Bridge2Food

Mr. Gerard KleinEssinkFounder

Speaker TBC

Speaker TBC


IAR

Dr. Thierry StadlerPresident Pole IAR

Director

Agritel

Mr. Michel PortierDirector General

Goodbite

Mr. Henk SchoutenCEO

Donau Soja

Mr. Matthias KroenPresident

Pole IAR/ ProteinFrance

Mr. Antione Peeters head of partnerships &

External Relations

Federal Office forCulture & Food

Dr. Hanns-Christoph Eiden

President

Forum for theFuture

Mr. Simon Billing

Principal SustainabilityAdvisor

Speaker TBC

Pulse Canada

Mr. Gordon Bacon

CEO

Speaker TBC

Puratos

Dr. Ir. Bram PareytResearch Manager

Proteins

Speaker TBC


16-8-2017 Bridge2Food - 10th Protein Summit 2017 - Speakers | Online Registration by Cvent


Plant-Based Foods Summit

Bridge2Food


Speaker TBC

Speaker TBC

Quorn Foods

Mr. Kevin BrennanChief Executive

Tivall Europe/ Nestlé

Mr. Edwin BarkManaging Director

Speaker TBC

Motivaction

Mr. Pieter-PaulVerheggen

CEO

Speaker TBC

Speaker TBC

Speaker TBC

Alpro

Mr. Koen Bouckaert

VP Strategy & BusinessDevelopment

Mona Group

Dr. WolfgangGoldenitsch

CEO


Sports Integrated

Mr. Nick Morgan

Managing Director

Speaker TBC

Motivaction


CEO

The Primal Pantry

Ms. Suzie Walker

Founder

Njie

Mr. Assan Njie

Managing Director



Plant-Based Foods Summit

Bridge2Food


Speaker TBC

Speaker TBC

Quorn Foods

Mr. Kevin BrennanChief Executive

Tivall Europe/ Nestlé

Mr. Edwin BarkManaging Director

Speaker TBC

Motivaction


CEO

Speaker TBC

Speaker TBC

Speaker TBC

Alpro

Mr. Koen Bouckaert

VP Strategy & BusinessDevelopment

Mona Group

Dr. WolfgangGoldenitsch

CEO


Sports Integrated

Mr. Nick Morgan

Managing Director

Speaker TBC

Motivaction


CEO

The Primal Pantry

Ms. Suzie Walker

Founder

Njie

Mr. Assan Njie

Managing Director

70 Speakers


70 Speakers16-8-2017 Bridge2Food - 10th Protein Summit 2017 - Speakers | Online Registration by Cvent


Bulk Powders

Mr. Simon JurkiwProduct Director

Speaker TBC

Speaker TBC

MaastrichtUniversity

Ass. Prof. Dr. TimSnijders

Human MovementSciences

University ofManitoba

Dr. Matthew G.Nosworthy

Food & Human NutritionalSciences

AgroParisTech

Prof. Daniel TomeDirector

Protein Ingredient Summit

NIZO FoodResearch

Ms. Dr. Stacy PyettBusiness Development

Manager

Tereos

Dr. Anne WagnerR&D Director

EUVEPRO

Mr. Bruno GehinBoard Member

ADM EMEA

Mr. Roland SnelSenior Technical Manager

Calysta

Mr. Alan ShawCEO

Danish CrownIngredients

Mr. Morten Kyed

Director, Technical Sales

Protix B.V.

Mr. TariqueArsiwalla

Founder

Rembrandt Foods

Mr. ThomasDomoras

Marketing & Sales

Valio

Mr. Harri Kallioinen

Technology Manager, R&D

3fBio

Mr. Jim Laird

CEO

CSO ARD

WageningenUniversity

VTT TechnicalResearch Center


70 Speakers



Mr. Anthony Bresin

Chair

Prof. Dr. Atze-Jande Groot

Dept. Technology & FoodSciences

Prof. Dr. KaisaPoutanen

Marketing & Sales


Improve

Dr. Denis ChereauManaging Director




ST Equipment &Technology LLC

Mr. Frank HrashVP Process Engineering

Speaker TBC

Improve

Dr. Michel LopezDirector of Projects

Speaker TBC

Ederna

Dr. Fabrice GasconsViladomat

CEO

Speaker TBC

Speaker TBC

Speaker TBC

Pharma Food

Mr. Gary BrennerConsultant Algatec / CEO

Keygene

Mr. Herco van LiereBusiness Development

Manager



Bulk Powders

Mr. Simon JurkiwProduct Director

Speaker TBC

Speaker TBC

MaastrichtUniversity

Ass. Prof. Dr. TimSnijders

Human MovementSciences

University ofManitoba

Dr. Matthew G.Nosworthy

Food & Human NutritionalSciences

AgroParisTech

Prof. Daniel TomeDirector

Protein Ingredient Summit

NIZO FoodResearch

Ms. Dr. Stacy PyettBusiness Development

Manager

Tereos

Dr. Anne WagnerR&D Director

EUVEPRO

Mr. Bruno GehinBoard Member

ADM EMEA

Mr. Roland SnelSenior Technical Manager

Calysta

Mr. Alan ShawCEO

Danish CrownIngredients

Mr. Morten Kyed

Director, Technical Sales

Protix B.V.

Mr. TariqueArsiwalla

Founder

Rembrandt Foods

Mr. ThomasDomoras

Marketing & Sales

Valio

Mr. Harri Kallioinen

Technology Manager, R&D

3fBio

Mr. Jim Laird

CEO

CSO ARD


VTT TechnicalResearch Center



Mr. Anthony Bresin

Chair



Prof. Dr. KaisaPoutanen

Marketing & Sales


Improve

Dr. Denis ChereauManaging Director




ST Equipment &Technology LLC

Mr. Frank HrashVP Process Engineering

Speaker TBC

Improve

Dr. Michel LopezDirector of Projects

Speaker TBC

Ederna

Dr. Fabrice GasconsViladomat

CEO

Speaker TBC

Speaker TBC

Speaker TBC

Pharma Food

Mr. Gary BrennerConsultant Algatec / CEO

Keygene

Mr. Herco van LiereBusiness Development

Manager

Summit Hotels: Convenient via booking tool!Bridge2Food has secured with Reims Convention Centre an easy way to book your hotel room in Reims with a discounted price for Summit delegates. Since there are many relatively small hotels (in comparison to other cities in France), Reims Convention Centre, and the total number of hotel rooms in Reims is very limited, as well as September is a busy business period in Reims, Reims Convention Centre has pre-booked 200 rooms for the Bridge2Food Summit to ensure availability. As we expect 300 delegates fro the Summit, it is even more important to book soonest.

Access the booking platform and choose you preferred hotel quality (stars) and prices here. The block booking will expire 31 August. Act fast!

Summit Venue12 Boulevard du Général Leclerc51100 ReimsFrancePhone: +33 3 26 77 44 44http://www.reims-evenements.fr/

How to get to Reims? By Road:A4 – E50 (Paris –Strasbourg - Germany) | A26 – E17 (Calais - Lyon –Mediterranean) | A34 – E46 (Ardennes –Belgium). Your route: GoogleMap | ichelin

By Train:From Paris: It take 45 minutes to get to Reims from Paris with the fast train network called TGV. From the International Airport Roissy Charles De Gaulle it takes 30 minutes to get to Reims via the so-called TGV Est/East line. When booking your train trip, do notice that there are 2 TGV stations which can bring you to Reims City. These are:> Gare TGV Reims Centre (short walking distance from the Congress Centre): 8 trains to Paris taking 45 minutes> Gare TGV Reims Champagne-Ardenne in Bezannes (5 KM from Reims City Centre): 3 trains to Paris in 40 minutesYou can book your ticket at this website of the national French railways: SNCF.

Returning 28 September from the Reims to International Airport Roissy Charles De Gaulle? There is a convenient train schedule: From Gare TGV Reims Champagne-Ardenne in Bezannes (5 KM from Reims City Centre): Departure 16:28 hours – and arrival at International Airport Roissy Charles De Gaulle 16:59 hours.


Venue, Hotels & Transport



Speaker Interviews Summit 2016

Platform for Industry and Innovation12-14 June | Amsterdam | The NetherlandsTheory & Practice for Plant & Animal ProteinsApril | Amsterdam | The Netherlands

13th FoodProteins Course 2018


Bridge2Food Academy 2018

Creating New Protein StrategiesSeptember 2018 | Lille | France

11th ProteinSummit2018


Bridge2Food Summits 2018

@Bridge2Food #ProteinSummit

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