Plant Based Foods...This Summit is an example of collaboration. Protein Industries Canada and...
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13th Plant Based Foods Summit 2019 Shifting Consumer Behaviour Unique 3-in-1 Summit > New Consumer Insights > New Retail & Food Service Trends > New Category & Brand Opportunities June 3-5 | Calgary | Alberta | Canada Platinum Partners
Transcript of Plant Based Foods...This Summit is an example of collaboration. Protein Industries Canada and...
13th Plant Based Foods Summit 2019 Shifting Consumer BehaviourUnique 3-in-1 Summit > New Consumer Insights > New Retail & Food Service Trends > New Category & Brand Opportunities June 3-5 | Calgary | Alberta | Canada
Platinum Partners
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Partners & Exhibitors 2019
Silver Partners Bronze Partners
Supporting Partners
Media Partners
Platinum Partners Special Partner
Exhibitors
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Welcome letter
Welcome!
On behalf of our Advisory Board, Partners, Speakers, and Exhibitors, we welcome you to Calgary, Alberta, Canada!
Canada is the perfect place to discuss the future of food and the world of plant-based foods & plant protein ingredients. Western Canada is one of the largest plant-protein producing regions in the world, with annual production of more than 60 million metric tonnes of high-protein crops. The innovation power, the abundant high-quality supply of pulses and other protein crops, and the national policy focus on plant proteins, means that Canada is positioned to help ensure the global population has access to healthy food.
The 13th Plant-Based Foods Summit 2019 focus is “Shifting Consumer Behaviour”.
The transition to plant-based protein is in the spotlight as the demand for plant-based food products continues to increase due to several factors, including: a growing global population; a shift in consumer preference to plant-based products for their health and well-being; and as a tool to combat climate change, while also contributing to Global Sustainable Development Goals.
Meeting this global demand will only be accomplished through collaboration – creating partnerships that spans the global value chain - from research through to production, to the creation of an ingredient or product to meet the consumer demands.
This Summit is an example of collaboration. Protein Industries Canada and Bridge2Food are pleased to have partnered to bring the Plant-Protein Ingredient Summit to Saskatoon and the Plant-Based Food Summit to Calgary. We know that there is much potential in the global agriculture value-chain, and we hope you make connections at the Summit that will help your organization capitalize on the growing demand for plant-based ingredients.
Thank you to the sponsors who made this Summit possible. We hope you take advantage of the opportunity to expand your network while also gaining insight into sustainability, business, innovation, and research.
We wish you a lot of success and joy!
Bill Greuel Gerard Klein Essink CEO, Protein Industries Canada Founder & CEO Bridge2Food
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Platinum Partner - Protein
Western Canada is uniquely positioned to meet thegrowing demand for plant protein. With more than28 million hectares of land and annual productionof 60 million metric tonnes, Canada has the naturaladvantages to be a reliable supplier of high-quality,high-protein crops. Over the next four years, Protein IndustriesCanada will invest $150 million into the creation ofplant-based protein products and co-products. www.proteinindustriescanada.ca
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Unique 3-in-1 Industry Tracks
Consumer Trends Track This Track will create a better understanding of consumers. What is driving them? How relevant is the climate when shopping for food? What are the nutritional requirements? Is this a relevant trend? What does Generation X think about plant based or vegan? How to communicate? How will Canada’s New Food Guide influence consumers? What will drive consumers to buy more plant based foods?
Retail & Food Service
Trends TrackThe purpose of this Track to discuss and showcase how retailers and food service channels capitalize on plant based opportunities? Where are we now and how does the future look like? What are the do’s and don’ts to build the category with brands? What can North America learn from Europe?
Category & Brand
Opportunities TrackThis Track will focus on innovation. Investments in marketing and category development by brands is booming. New brands and categories are popping up in the existing outlets, and new channels are also being developed. Who will lead the market in the next two years? What is the opportunity for meat, dairy, bakery and other traditional categories? How can they ride the wave? How do investors look at the plant based opportunity and at new brands in this space?
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For a Better Food World
14th Protein Summit 2019
70+ Speakers | 400+ delegates | 50 Exhibitors | 25 hrs Networking
Sustainable Protein Solutions2-4 October | Lille (France)
Unique 5-in-1 Industry Summit
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1-on-1 Business Meetings
THE DESIRE TO IMPROVE IS AT THE HEART OF EVERY SUCCESSFUL BUSINESS.To thrive in an age of disruption, Canadian businesses need to continually innovate and adapt.
The Northern Alberta Institute of Technology (NAIT) has worked closely with industry partners, while educating students, for more than 50 years.
We help partners to:• developappliedresearchsolutionsforthefoodindustry
• adoptnewtechnologies
• imagine,developandtestnewproductsandimproveexistingones
• provideworkforcetraining
• hostindustryconferencesandevents.
Learn more at nait.ca/culinaryinnovation MAYNARD KOLSKOG, RESEARCH CHEF,
WORKS WITH INDUSTRY PARTNERS TO DEVELOP AND TEST NEW FOOD
PRODUCTS AND FORMUL ATIONS.
Maximise Business Outcomes & Networking at the Summit Make your visit to the 13th Plant Based Foods Summit more meaningful by setting up advanced meetings with potential business, technology and research partners during pre-scheduled meetings. Our Business-to-Business brokerage event features 10 minute speed-meetings between registered exhibitors or visitors that would like to meet each other.
Plan your 1-on-1 Business Meetings
June 4 17:30 - 18:30 1-on-1 Business Meetings Telus Convention Centre
June 5 07:50 - 08:50 1-on-1 Business Meetings Telus Convention Centre Download B2Match Networking App via the Google play store and Appstore This will also give you access to the delegate list
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Bridge2Food Academy
Platform for Industry and Innovation12-14 June | Amsterdam | The Netherlands
3rd Plant Based Foods Course Americas 2019 150+ experts | 15 Speakers | 10 Exhibitors
Theory & Practice for Plant & Animal Proteins14 - 16 October 2019 | Las Vegas (USA) Combine with SSW (17 & 18 October)
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150+ experts | 15 Speakers | 10 Exhibitors
Networking, Business Development & Collaboration: May 29 & 30: Welcome Reception & Summit Dinner
June 3, 18.30 - 19.30 Welcome Reception Hotel Arts | 119 – 12 Ave SW. | Calgary
An informal meet & greet with your fellow delegates, friends and colleagues. A great way to catch-up and have fun.
June 4, 19.00 - 21.30 Summit Dinner Hotel Arts | 119-12 Ave SW. | Calgary
Enjoy this fantastic dinner venue with your fellow delegates, friends and colleagues. Look back and picture the future over a great meal with drinks.
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June 408:00 - 08:55 Breakfast at Telus Convention Centre 08:00 - 09:00 Registration & Welcome
09:00 - 09:15 Welcome & Opening Summit Chair - Bill Greuel, Chief Executive Officer, Protein Industries Canada, Canada & Gerard Klein Essink, Founder & CEO, Bridge2Food, Netherlands 09:15 - 09:30 Welcome to Alberta! - Alberta Goverment Representative, Canada
09:30 - 09:55 Securing Western Canada’s Advantage in Plant Protein - Bill Greuel, Chief Executive Officer, Protein Industries Canada, Canada
10:00 - 10:25 Building a New Plant-Based Eco-System - Dave Burdek, Assistant Deputy Minister, Alberta Government, Canada 10:30 - 11:15 Morning Break with Plant-Based Foods Tastings Innovations
11:15 - 11:40 35 years in the Plant-Based Business .... - Yves Potvin, Founder of Yves Veggie Cuisine and Gardein, President, Pacific Institute of Culinary Arts, Canada
11:40 - 12:05 Shifting Consumer Behavior: Which Way Forward? - Beena Goldenberg, CEO, Hain Celestial, Canada
12:05 - 12:30 Panel Discussion: The North-American Protein Transition Challenge & Opportunity - Dave Burdek, Alberta Government | Beena Goldenberg, Hain Celestial | Yves Potvin, Pacific Institute of Culiary Arts | Bill Greuel, Protein Industries Canada
12:30 - 13:50 Lunch Break with Plant-Based Foods Tastings & Ingredient Innovations
June 512:30 - 13:30 Lunch Break with Plant-Based Foods Tastings & Ingredient Innovations
13:30 - 13:55 Food, Agri & Innovation - Temple Grandin, Professor, Colorado State University, USA
14:00 - 14:30 New Consumer, Retail & Food Service, and Category & Brand Insights from Summit Tracks by
Chairs - Leslie Ewing, Plant-Based Foods of Canada | David Johnston, FMCG Development Consulting |
Edwin Bark, Embarkment
14:30 - 15:00 Panel Discussion: The Week of Plant Proteins - What´s Next - Keith Driver, Enterra Feed
Corporation | Lisa Sadownik, ADM, Food and Value-Added Processing, Alberta Agriculture and Forestry |
Bill Greuel, Protein Industries Canada
15:00- 15:30 Summary & Closure of Summit Chair - Gerard Klein Essink, Bridge2Food, Bill Greuel, Protein
Industries Canada
Plenary: June 4, Morning & June 5, Afternoon
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June 413:55 - 14:00 Welcome & Opening Track Chair - Leslie Ewing, Executive Director, Plant- Based Foods of Canada, Canada
14:00 - 14:25 What’s on the Consumer Mind? - Jeff Doucette, General Manager, Field Agent, Canada
14:30 - 14:55 Changing Meat & Meat-Free Consumption via Digital Media - Ben Sussna, Head of Marketing and Innovation, Quorn, USA
15:00 - 15:30 Panel Discussion: Consumer, Choices & Drivers - Ben Sussna, Quorn & Jeff Doucette, Field Agent
15:30 - 16:15 Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:15 - 16:45 The Plant-Based Foods Opportunity from an Investors Point of View - Jonathan Goodkey, CA, CFA, Senior Associate, Avrio Capital, Canada
16:45 - 17:10 The Market Opportunity for Meat-Free - Dror Balshine, Founder and President, Sol Cuisine Inc., Canada
17:15 - 17:30 Panel Discussion: New Consumption Patterns - Jonathan Goodkey, Avrio Capital & Dror Balshine, Sol Cuisine Inc.
17:30 - 18:30 1-on-1 Business Meetings
19:00 - 21:30 Summit Dinner at Hotel Arts
June 507:50 - 08:50 1-on-1 Business Meetings & Breakfast
08:55 - 09:00 Welcome & Opening Track Chair - Leslie Ewing, Plant-Based Foods of Canada
09:00 - 09:25 Plant-Based Diets are Here to Stay: Understanding Consumer Motivations and Desires
Driving Today’s Hottest Megatrend - Greg Paul, Marketing Director, DuPont Nutrition & Biosciences, USA
09:30 - 10:10 Healthy Eating Around the Globe - Lauren Hallow, Manager, Technomic Inc., USA
10:15 - 10:30 Panel Discussion: The New Consumer Choices - Greg Paul, DuPont Nutrition & Biosciences &
Lauren Hallow, Technomic Inc.
10:30 - 11:00 Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25 Sustainability, Climate & Nutrition: The Meat-Free Opportunity - Rory McAlpine, Senior Vice
President, Maple Leaf Foods Inc., Canada
11:30 - 11:55 Sustainability Metrics to Meet Societal and Consumer Needs - Gordon Bacon, CEO, Pulse
Canada, Canada
12:00 - 12:30 Panel Discussion: Sustainability - Raising the Bar - Rory McAlpine, Maple Leaf Foods Inc. &
Gordon Bacon, CEO, Pulse Canada
Track I: Consumer Trends
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June 413:55 - 14:00 Welcome & Opening Track Chair - David Johnston, General Manager, FMCG Dev. Consulting, Canada
14:00 - 14:25 New Opportunities in Retail & Food Service - Ihab Leheta, International Sales, Beyond Meat, Canada
14:30 - 14:55 How Plant-Based and Planet Earth Connect and Where does it take us? – Michel Mellema, Science &
Technology Program Leader, Unilever, Netherlands
15:00 - 15:30 Panel Discussion: The Consumer Opportunity? - Ihab Leheta, Beyond Meat & Michel Mellema, Unilever
15:30 - 16:15 Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:15 - 16:40 Food Service Trends in Canada - Shanna Munro, President and Chief Executive Officer, Restaurants
Canada, Canada
16:45 - 17:10 Building a Plant-Forward Menu in Foodservice Channels - Marie Molde, Food Industry Expert,
Datassentials, USA
17:15 - 17:30 Panel Discussion: Plant-Based, Vegetarian, Vegan or Nothing? - Shanna Munro, Restaurants Canada
& Marie Molde, Datassentials
17:30 - 18:30 1-on-1 Business Meetings
19:00 - 21:30 Summit Dinner at Hotel Arts
June 507:50 - 08:50 1-on-1 Business Meetings & Breakfast
08:55 - 09:00 Welcome & Opening Track Chair - David Johnston, General Manager, FMCG Dev. Consulting, Canada
09:00 - 09:25 Going Vegan?! All the Way or Part-Time? - Rio Infantino, President , Cooper Branch, Canada
09:30 - 09:55 Plant-Based Foods: The Canadian Perspective from Market Survey - Joel Gregoire, Associate
Director, Canada Food and Drink Reports, Mintel, Canada
10:00 - 10:30 Panel Discussion: Consumer Engagement Opportunities - Rio Infantino, Cooper Branch & Joel
Gregoire, Canada Food and Drink Reports, Mintel
10:30 - 11:00 Morning Break with Plant-Based Foods Tastings
11:00 - 11:25 Building a Plant-Based Foods Eco-System in The Netherlands: A Multi-Stakeholder Approach - Henk
Schouten, Founder and CEO, GoodBite / Schouten Europe, Netherlands
11:30 - 11:55 Going for Growth: The Needs of a Plant-Based Foods Cluster - James Donaldson, CEO, BC Food
Processors Association, Canada
12:00 - 12:30 Panel Discussion: Building Sustainable Plant-Based Foods Eco-Systems - James Donaldson, BC Food
Processors Association & Henk Schouten, GoodBite / Schouten Foods
Track II: Retail & Food Service Opportunities
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June 413:55 - 14:00 Welcome & Opening Track Chair - Edwin Bark, FMCG Sr Executive, EmBarkment, Netherlands
14:00 - 14:25 New Developments in Meat-Free Globally - Henk Schouten, Founder and CEO, GoodBite /
Schouten Foods, Netherlands
14:30 - 14:55 Top 5 Do and Don’ts in Getting into Retail Channels - Sandi Hester, Sr. Director of Marketing
Natural | Organic and Market Insights, Tree of Life Canada, Canada
15:00 - 15:30 Panel Discussion on the Retail Category Development - Henk Schouten, GoodBite / Schouten
Foods & Sandi Hester, Tree of Life Canada, Canada
15:30 - 16:15 Afternoon Break with Plant-Based Foods Tastings
16:15 - 16:40 Bars, Brains & Plant: Where is the Opportunity & Challenge? - Christopher Boyse, Founder &
Chief Bar Maker, Brain Bar, Canada
16:45 - 17:10 New Opportunities for Plant-Based in Food - Patrick Lesueur, R&D Director, Bonduelle, France
17:15 - 17:30 Panel Discussion: Taking Plant-Based to the Market? Challenges for Small & Big Companies -
Christopher Boyse, Brain Bar & Patrick Lesueur, Bonduelle
17:30 - 18:30 1-on-1 Business Meetings
19:00 - 21:30 Summit Dinner at Hotel Arts
June 507:50 - 08:50 1-on-1 Business Meetings & Breakfast
08:55 - 09:00 Welcome & Opening Track Chair - Edwin Bark, FMCG Sr Executive, EmBarkment, Netherlands
09:00 - 09:25 Top 5 Do and Don’ts in Selling to Foodservice Channels - Sandi Hester, Sr. Director of
Marketing Natural | Organic and Market Insights, Tree of Life Canada, Canada
09:30 - 09:55 The Future of Dairy-Free - Jeremy Oxley, VP Marketing, Danone Canada, Canada
10:00 - 10:30 Indoor Farming - The Ultimate Solution - Keith Driver, EVP Growth, Enterra Feed, Canada
10:30 - 11:00 Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25 Co-Product Innovation: Challenges & Opportunities for Plant-Based Foods - Maynard Kolskog,
Certified Research Chef, NAIT Centre for Culinary Innovation, Canada
11:30 - 11:55 The Value of Sensory Science for Successful Plant Based Food Innovation - Michelle Sigvaldson,
Sensory Scientist, Food Processing Development Centre, Canada
12:00 - 12:30 Panel Discussion: Creating Better Plant-Based Foods - Maynard Kolskog, NAIT Centre for
Culinary Innovation & Michelle Sigvaldson, Food Processing Development Centre
Track III: Category & Brand Innovations
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Bridge2Food Academy
Platform for Industry and Innovation12-14 June | Amsterdam | The Netherlands
14th Food Proteins Course Europe 2019Combining theory & practice for 10 plant and animal proteins by industry experts 150+ experts | 15 Speakers | 10 Exhibitors
Theory & Practice for Plant & Animal Proteins10 - 12 September 2019 | Netherlands
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Combining theory & practice for 10 plant and animal proteins by industry experts 150+ experts | 15 Speakers | 10 Exhibitors
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12th Plant Protein Ingredients Summit 2019 North-America | 29-31 May | Saskatoon (CA) 13th Plant Based Foods Summit 2019 North-America | 3- 5 June | Calgary (CA) 9th Active & Sports Nutrition Summit 2019 | 18-20 June | NL 14th Food Proteins Course Europe | 10-12 September | NL 14th Protein Summit Europe 2019 | 2-4 October | Lille | FR Linked to ANUGA 2019 (7 -10 October)
3rd Plant-Based Foods Course | 14-16 October | Las Vegas, USA Linked to Supply Side West (17 & 18 October)
