INFORMATION

We specialize in organizing high-quality business events, which provide only need-to-know information from leading industries’ experts.

CONTACT INFO

Email: registration@curtiswyss.com

Phone: +420 222 280 104

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Plant-Based Foods & Alternative Proteins
On behalf of Curtis & Wyss Group, it is a pleasure to invite you to participate at the Plant-Based Foods & Protein Summit scheduled on June 10th-11th, 2021. This premier B2B event will enable the participants to learn about the latest trends and developments in the plant-based nutrition innovative field.

As the key world industries and governmental bodies are constantly seeking for the novel sustainable solutions, the supply & demand for the protein alternative products remain relevant as never before. We are providing a multifunctional platform for the foodservice professionals to discuss and share revolutionary insights as well as to address the recent industry obstacles. It is an honor and privilege to invite you to participate in this Summit. We look forward to welcoming you at the Summit in Valencia upcoming June.

HIGHLIGHTS
  • Novel Plant Food & Proteins, Research Required For A Submission Of A Novel Food Dossier
  • Accelerating The Plant-Based Production Sales Growth Due To Covid-19
  • Duckweed, A New And Sustainable Plant Protein Source For Human Consumption
  • The Main Obstacles Of Commercializing Cell-Based Meat Products
  • All Based On The Fundamental Science
  • The Best Of Both Worlds: Blending Plant And Animal Proteins For Better Meat
  • Plant-Based Food Regulatory Considerations
  • What Will It Look Like To Feed Billions Of People With Cultivated Meat
AUDIENCE
  • Merchandise Sourcing
  • Foodservice Retailers
  • Sustainably Conscious Grocery Stores
  • Nutrition Science
  • R&D Nutrition
  • Food Supplements
  • Concept Developments
  • Health Coaches
INDUSTRIES
  • Foodservice Retail
  • Food Production
  • Nutrition Institutes
  • Dietary Supplements
  • Biotechnology
  • Organic Whole Food
Keynote Speakers
Blake Byrne

Business Innovation Specialist, The Good Food Institute

Christie Lagally

Founder & CEO, Rebellyous Foods

Dr. Thomas Colin Campbell

Professor Emeritus, Nutritional Biochemistry at Cornell University

Derin Alemli

Chairman of the Summit. COO, New Age Meats

Dr. Fred van de Velde

Expertise Group Leader Protein Functionality, NIZO Food Research

Dr. Ingrid van der Meer

Manager Business Unit Bioscience, Wageningen Plant Research

Paul Shapiro

CEO, The Better Meat Co.

David Dzisiak

CEO, Botaneco

Dr. Jurriiaan J. Mes

Senior Scientist, Wageningen Food & Biobased Research

Kaj Winther

Adjunct Professor, University of Copenhagen

Dr. Björn Örvar

Co-Founder & CSO, ORF Genetics

Leo Groenewegen

Co-Founder & CEO, CellulaREvolution

Sofia Arthurs-Schoppe

Venture Analyst, Stray Dog Capital

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