Food Matters Live 2020, 13-14 October, virtual event

Registration now open


A growing consumer interest in meat alternatives and a recognised global need to find sustainable alternative proteins provides a catalyst for product development and investment. What are the latest developments in the market? What is on the horizon? This session explores advances in this exciting category, from emerging ingredients to cutting edge science and their barriers to mainstream adoption.

Chair: Mike Hughes, Head of Research & Insight, FMCG Gurus

14.00 - 14.15

What’s next in alternative proteins?

Thomas Ullram, Innovation Director Savoury EAME, Givaudan

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14.15 - 14.30

Reimaging Protein

Keiran Olivares Whitaker, Founder, Entocycle

14.30 - 14.50

Novel protein sources of the future 

Andrew Salter, Head of Nutritional Sciences, Professor of Nutritional Biochemistry, Faculty of Science, University of Nottingham

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14.50 - 15.10

Advances in developing cultured meat

Dr Neil Stephens, Wellcome Trust Research Fellow, Brunel University

15.10 - 15.30

Power up your plant-based protein – flavour pairing for vegan protein

Chris Whiting, European Nutrition Category Manager, Synergy Flavours

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