How do I establish an international foothold for a new, plant-based protein? What should I take into account when designing the product and packaging? How do I find a launch customer for an innovative protein ingredient, concept or technology? These questions and more will be addressed during this summit, for professionals in the food industry, organized by Food Valley NL and taking place on Wednesday October 11. The meeting also marks the kick-off of The Protein Cluster, a unique collaboration between the Dutch provinces of Gelderland and Overijssel.
From vegetable alternatives for cheese, to nuggets made of water lentils, and cooked beans in stand-up pouches, manufacturers are increasingly able to extract proteins from plant sources and make them available for human consumption. The art is to translate these innovations into products and packaging that appeal to consumers, so they become and remain a commercial success. How to achieve this forms a key part of the Green Proteins summit, featuring lectures by, amongst others, DSM, Ruitenberg Ingredients, the Green Protein Fund and The Food Cabinet and pitches by innovative start-ups. Food designer Katja Gruijters will share her vision and will offer visitors a taste of plant-based bytes from her own design lab, developed using ingredients from two Gelderland manufacturers.
The Protein Cluster
The summit also celebrates the kick off of The Protein Cluster, a unique collaboration between the Dutch provinces of Gelderland and Overijssel. More than a third of the companies in our country, working on sustainable proteins, are located in this area. The provinces will provide support that enables these companies to establish an international foothold for their new technologies, ingredients and applications. In addition, they will create extra business activities around the theme that will include encouraging development of (mostly) local consortia.
The meeting is open to professionals working with ingredient suppliers, food manufacturers, retailers, food service and catering companies and research organizations.
Food Valley Summits 2017
The Green Proteins summit is the second in a series of summits organized this year by Food Valley NL. In addition to sustainable proteins, the series will cover topics such as Salt Reduction, Personalized Nutrition (12 October) and Food Packaging (7 December).