Focus Day

Tuesday, 2nd July

10:15 am Check-In & Light Refreshments

10:45 am Chair’s Opening Remarks

Streamlining Co-Operation Between Industry Partners to Accelerate Regulatory-Approved Novel Protein Commoditisation

11:00 am Designing Scalable Analytical Tools to Measure the Functional Properties of Alternative Proteins

Synopsis

  • Determining the desired functional properties for the end product application
  • Overcoming the lack of standardised methodologies for characterising functionality
  • Accounting for the impact of harsh processing conditions on functional characteristics

11:30 am Roundtable Discussion: Improving the Success of Strategic Partnerships to Maximise Food System Sustainability

Synopsis

  • Examining the challenges of establishing and evolving strategic partnerships
  • Exploring side stream valorisation versus co-developing products with corporates
  • Discussing best practices for introducing big food clients to novel fermentation technologies

12:15 pm Increasing the Specificity of Assays for Low-Inclusion Fermentation-Derived Proteins

Synopsis

  • Understanding the limits of existing assays for characterising the protein ingredient
  • Identifying key areas to increase precision
  • Standardising assays across the industry

12:45 pm Networking Lunch

Integrating Effective Formulation from R&D to Regulatory Approval to Optimise Taste, Functionality & Safety

1:45 pm Developing Effective R&D Methods to Add Desired Functionality of Alternative Protein Products

Synopsis

  • Identifying off-flavours or undesired taste characteristics
  • Employing methods to mask unwanted flavours
  • Actively developing a favourable flavour profile

2:15 pm Roundtable Discussion: Sharing Best Practices for Dossier Submission for an Effective Go-To-Market Strategy

Synopsis

  • Discussing effective methods to engage with regulatory bodies
  • Assessing the approaches of similar industries to reach consensus on the path forward
  • Scanning the horizon for potential bottlenecks

3:00 pm Fermenting Vegetable Juice: Balancing Flavour & Consumer Delight

Synopsis

  • Optimising fermentation conditions of vegetable juice
  • Balancing flavour to meet consumer acceptance (aroma-active volatiles and natural flavourings)
  • Examining bitter taste perception in humans and flavour modulators (masking, blocking off-flavours to enhance sweetness)

3:30 pm Chair’s Closing Remarks

3:45 pm End of Regulatory & Formulation Focus Day

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  • 30+ expert speaker faculty
  • 3 days of data-driven case studies across 2 streams of content
  • 200+ visionaries
  • Bespoke partnership opportunities
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