Food Valley Summit: Green Proteins, 11 October 2017

Technology meets Creativity

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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 launching 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.

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 that they become and remain a commercial success. How to achieve this forms a key part of the Green Proteins summit, also featuring various lectures pitches, tastings, and a role play between Food Designer Katja Gruijters, and Jeroen Willemsen (Food for Impact). During the meeting Willemsen and Gruijters show how products with plant proteins – in this case made in Gelderland and Overijssel – can help consumers switch to a healthier and more sustainable dietary pattern.

Food professional
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).

General information


Ticket per summit €95 | Food Valley Society ticket per summit €65 | Prices VAT excluded.


Nieuwe Kazernelaan 2 D-42
Ede, The Netherlands

Date and time

11 October 2017 | 09.30 - 18.00hrs

+31 (0) 317 42 7095