A one-day summit organised by Southbank Events will look at key food protein trends.
The day will also focus on current consumer attitudes to alternative protein sources and the challenges of taste, texture and sensory perception as well as ingredient application and scale-up.
Summit chair Steve Osborne of the Aurora Ceres Partnership said: “A greater global demand for sustainable protein is driving the food industry to investigate alternatives. From insects to algae, the range is ever expanding, as is the functionality demanded from them. The Future Proteins Summit 2017 will set out to explore the technology and opportunities that exist in this ever growing sector.”
Speakers at the summit include keynote speaker Professor Tim Lang, Professor of Food Policy, City University, as well as Mosa Meet, Peck Drinks, the Carbon Trust, Forum for the Future, Marks & Spencer, TNO, Lux Research, Gold & Green Foods & Eat Grub.
Summit director Elvira Asare-Hunte is inviting the food industry to join.
She said: “Anyone interested in the alternative proteins market will find something of interest and relevance at this one-day event. This is the first time the food industry has gathered to specifically look at both the sustainability challenges we face and the commercial application of scaling-up protein consumption.”
For more information please visit www.futureproteinsforum.com.
To get 15% off the ticket price, please use promo code FMT15 when registering online.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
