Meeting population demand whilst mitigating concerns for sustainability and food security requires innovation and investment. The last few years has seen a huge change in demand for plant-based diets, but what will our diets look like by 2050? What are the protein alternatives to meat and will consumers readily accept them? This session explores the landscape for new and alternative proteins sources, their environmental impact and market opportunity.

Chair: Professor D Ian Givens, Director, Institute of Food, Nutrition and Health, University of Reading

12.30 - 12.55

Examining advances in protein alternatives to meat

Florian Wild, Consultant, Food Technology Consulting

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12.55 - 13.20

Plant attitude showcase

Thomas Ullram, Category Manager Savoury and Plant Attitude, Givaudan International

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13.20 - 13.40

NPD case study

Professor Emma Stevenson, Professor of Sport and Exercise Science, Newcastle University and Project Lead for 'Protein for Life'

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13.30 - 14.00

The role of protein in plant based innovation

Carole Bingley, Technical Specialist, RSSL Product & Ingredient Innovation

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