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Powering up food and beverages with plant protein - Unlocking the challenges of innovation

Start Date:october 8, 2020

Start Time:4:00 PM CEST

Duration:60 minutes

Abstract:

Driven by the growing consumer passion for health and sustainability, sales of plant-based food and beverages show no sign of slowing down. Disruptive innovation has played a major role in driving the mainstream adoption of plant-based foods and there has been a massive consumer shift toward plant-protein based products in recent years.  

Beyond plant-based meat alternatives, there remains significant untapped potential for the burgeoning plant protein based movement in applications such as nutritional bars, waters, cookies, ice-cream, yoghurt and snacks. Consumers want healthier, more nutritious and more sustainable food and plant protein can deliver on these demands.  As we continue to increase our knowledge on plant protein and develop new innovative plant protein processing technologies, the possibilities are endless.

What you will learn from this webinar: 
  • What are the key challenges of formulating with plant proteins 
  • How to overcome these challenges 
  • Understanding the relationship between protein technology and plant protein product innovation. 
  • Plant protein food and beverages formulation opportunities.
  • Unlocking growth with plant protein product innovation

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General Enquiries:

Anna@cnsmedia.com

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Speakers

Barb Stuckey

President & Chief Innovation Officer - Mattson, Board advisor – Plant Based Food Association

Barb Stuckey is President & Chief Innovation Officer at Mattson, where she's been leading food and beverage innovation projects since 1997. An industry thought-leader on plant-based food, Barb has spoken at many events and institutions including the TED Conference, the Research Chefs Association, the Institute of Food Technologists and the Food Marketing Institute. She writes for Forbes.com and other well-known publications on topics such as food and beverage trends, innovation, and insights. She is the author of TASTE: Surprising Stories and Science About Why Food Tastes Good and she teaches the science of taste at the San Francisco Cooking School. She also serves on the advisory board of the Plant Based Foods Association.

Iñaki Mielgo

Vice President of Business Development

Kerry

Dr. Iñaki Mielgo is Vice President of Business Development, Plant proteins at Kerry. Inaki’s responsibilities include the development and the growth of the plant proteins business. Inaki has over 20 years of experience in the plant protein space. Prior to joining Kerry, Iñaki was the founder of Pevesa Biotech, where, for 15 years, he developed plant proteins solutions and plant-based ingredients for several food applications from general food, sport nutrition to clinical and baby foods. Iñaki holds a PhD in Biochemical Engineering from the School of Engineering of Santiago de Compostela University USC (Spain) and holds an MBA from UNED (Madrid).

Rajesh Potineni

Vice President of Research, Development and Application, Taste

Kerry

Dr. Rajesh Potineni is Vice President of Research, Development and Application, Taste, at Kerry. Rajesh’s responsibilities include leading Kerry’s Taste creation and technical processing strategy and Kerry’s Taste innovation pipeline. Under Rajesh’s leadership, Kerry developed a unique range of plant protein clean label flavour modulation technologies that utilizes recognizable ingredients to mask the bitter and other off-notes typically associated with plant protein. Rajesh earned a Ph.D. and master’s degree in Food Science from the Pennsylvania State University. He holds an MBA degree from Xavier University. Prior to joining Kerry, Rajesh worked as a Senior Research Manager at Givaudan and as a R&D Director with PepsiCo.

(Moderator) Mindy Leveille

Global Strategic Marketing Manager – Proteins

Kerry

Mindy joined Kerry Taste & Nutrition in 2017 as part of the health and nutrition division. She holds a master’s degree in chemistry from ESCOM in France and a postgraduate degree in marketing and management from Toulouse Business School. Currently working as the Global Strategic Marketing Manager for Kerry’s protein business, Mindy is passionate about health and nutrition. She enjoys using this passion to support the development of innovative products that enable consumers to take a more proactive approach to their long-term health.

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