Wednesday, 30th November 2022
10:00 AM - 10:15 AM

CONFERENCE

11/30/2022  |  10:00 AM - 10:15 AM  |  Open to Conference Attendees Only

Conference Welcome

SPEAKER
 
Benjamin Davis
VP of Content, Plant Based World Expo
Description

EXHIBITION

11/30/2022  |  10:00 AM - 4:00 PM  |  Open to All Attendees!

Exhibition Opens

Description
10:15 AM - 11:15 AM

KEYNOTE

11/30/2022  |  10:15 AM - 11:15 AM  |  Open to All Attendees!

Creating a Market: How the plant-based food industry was born

SPEAKERS
 
Craig Sams
Co-founder, Green & Blacks
 
Seth Tibbott
Founder, Tofurky
 
Tim Finnigan
Chief Scientific Officer, Quorn
Description

The term “plant-based” was coined in 1980 by the biochemist, T. Colin Campbell who wanted to take the politics out of eating a better diet, but this industry wasn’t booming like it is today back in the 80s.

 

In our opening keynote for Plant Based World Expo Europe 2022, we’re joined by some of the pioneers of this space, looking at how plant-based food has exploded into the mainstream with stories told by the early disruptors who championed animal and dairy-free products.

 

Find out where Tofurkys live, how the first veggie burger came about, and how Quorn’s mycoprotein core has stood the test of time and inspired new horizons of the future of food.

11:30 AM - 1:00 PM

LEARNING GARDEN

11/30/2022  |  11:30 AM - 1:00 PM  |  Open to All Attendees!

Trends and potentials in Danish plant-based foods

Description
Join representatives from Foss Analytical; Bangs; CrispyFood & Aliga Microalgae for a round table discussion with a focus on product development and nutrition.
11:45 AM - 12:15 PM

CULINARY THEATRE

11/30/2022  |  11:45 AM - 12:15 PM  |  Open to All Attendees!

Plant-Based Sushi with Unfished

CHEF
 
Bettina Campolucci Bordi
Founder, Bettina's Kitchen
Description
Culinary wellness guru and social media star, Bettina Campolucci Bordi will be preparing Unfished PlanTuna Sushi Rolls with Spring Onion, Cucumber and Chives.
 
Why should plant-based Sushi miss out on the fish? With new Unfished PlanTuna and PlantZalmon Sashimi blocks you can make classic Sushi items but this time entirely plant-based!

CONFERENCE

11/30/2022  |  11:45 AM - 12:15 PM  |  Open to Conference Attendees Only

A Wicked Investment: The plant based boom is just beginning

SPEAKER
 
Pete Speranza
CEO, Wicked Foods, INC
SPEAKERS
 
Kate Ewart
, Independent Consultant
Description

Woody Harrelson is the latest celebrity investor to jump on board the plant based investment bus by backing Wicked Kitchen, who have also supported famous vegan, Billie Ellish on tour offering plant based food to her many fans.

Wicked’s recent $20m investment raise shows that the appetite for impact investing in the food space is alive and kicking – backed up by a recent Boston Consulting Group report which concluded that dollar for dollar, investments in alternative meat and dairy deliver higher emissions reductions than investments in green buildings or green cars.

12:30 PM - 1:00 PM

CULINARY THEATRE

11/30/2022  |  12:30 PM - 1:00 PM  |  Open to All Attendees!

BOSH! X Fiddes Payne 30 minute Lasagne

CHEF
 
Henry Firth
Founder, BOSH! TV
 
Ian Theasby
Founder, BOSH! TV
Description
Think it’s impossible to make an entirely plant-based cheesy, pesto, bolognese, lasagne that is genuinely delicious and satisfying, all in less than 30 minutes?
 
Join this live demo and think again! Henry and Ian will be showing how easy it is to create exciting, accessible and outrageously tasty all-plants versions of your favourite classics, and sharing their fascinating insights about living a plant-based diet. In partnership with their manufacturers Fiddes Payne, you’ll also get an exclusive sneak peek into BOSH!’s amazing range of upcoming food products, including their new Banging’ Bolognese and Ultimate Cheeze sauces.

CONFERENCE

11/30/2022  |  12:30 PM - 1:00 PM  |  Open to Conference Attendees Only

A clear vision for the future: Why transparency matters

SESSION CHAIR
 
Marisa Heath
Chief Executive, Plant-based Food Alliance UK
SPEAKER
 
Pascal Bieri
Co-Founder, Planted
SPEAKERS
 
Dorotea Pein
Director Food Trends and Innovation, Planteneers
Description

“If slaughterhouses had glass walls, the world would be vegetarian.” With their modern, greenhouse style facility, Planted has really taken Paul McCartney quote to heart. They regularly open up their factory to the public for tours to show “the how” behind their plant based meat. A virtual video tour and operating a circular approach to sourcing their materials, upping their sustainability creds even further. Pascal shares with us why transparency is a cornerstone to successful growth for them.

The Planteneers knowledge of ingredients have culminated into 850+ recipes showcasing the wonders of plant based food. Their plant-based, digital, product-configurator helps manufacturers tick all their boxes and source the perfect ingredients to meet the needs of their target consumers. Dr Dorotéa Pein will join us to highlight why transparency around ingredients is so important in today’s marketplace.

Hosting this session, is Marisa Heath of the Plant-Based Food Alliance which speaks to government as the voice of the industry, whose extensive experience in working within policy and legislation has helped her understand on a human level, the issues within our current food systems. 

1:15 PM - 1:45 PM

CULINARY THEATRE

11/30/2022  |  1:15 PM - 1:45 PM  |  Open to All Attendees!

QUORNverting Leisurely Lunches and Tasty Takeaways

CHEF
Stu Henshall
Executive Chef, Quorn
Description
Join Quorn's Executive Chef Stu Henshall as he cooks up three incredibly delicious meal options with the Quorn Takeaway range to demonstrate how quick and easy it is to create takeaway meals at home. 
 
Featuring Quorn Buffalo Fillets, Quorn Sticky BBQ and Sriracha Wings – all with an amazing meat-like texture on the inside and a crunchy coating on the outside.  Totally vegan and lip smackingly delicious, you won’t believe it’s not real chicken! 
 
Stu will also be showcasing a decadent deli sandwich made with new vegan Quorn Deli Style Slices to inspire even more meat reducers into the meat free category.

LEARNING GARDEN

11/30/2022  |  1:15 PM - 2:00 PM  |  Open to All Attendees!

Vevolution Seed to Shelf - Live Pitch to Buyers!

SESSION CHAIR
 
Erik Amundson
Co-Founder, Vevolution
SPEAKERS
 
Brad Vanstone
Founder, Willicroft
Satvinder Bains
Co-Founder, [SHICKEN]
Robin Simsa
Co-Founder & CEO, Revo Foods
Nicki Stewart
Founder and Buyer, Diverse Fine Foods
Jo Wren
Founder, Maia Growth Partners
Jason Smith
Founder, The Food Strategist
Description

Walking the expo hall as a buyer is only part of this year’s experience. Introducing Vevolution Seed to Shelf. Hear three top brands pitch their brands to buyers across major retail, ecommerce, and restaurant industries. 

Join us in the learning garden for the Plant Based World Expo’s first buyer pitch competition. A tasty product is one thing, but this year startups get the chance to take the stage in front of a global audience. What do your customers like about your product? What are your growth plans for the next 2-3 years?

Agenda

Welcome & Buyer Introductions

  • Erik Amundson, Co-Founder of Vevolution

Startup Pitches - Product, Growth Plans, and Retail Traction

  • Willicroft Pitch & Buyer Questions
  • [SHICKEN] Pitch & Buyer Questions
  • Revo Foods Pitch & Buyer Questions

Wrap Up 

  • Erik Amundson, Co-Founder of Vevolution

CONFERENCE

11/30/2022  |  1:15 PM - 2:00 PM  |  Open to Conference Attendees Only

Inclusivity on menus and plates: Why plant-based food is for everyone

SPEAKERS
 
Catherine Ekundayo
Vegan Category Lead, Vegetarian Express
 
Claire Roper
Marketing & Innovation Consultant
 
Indy Kaur
Founder, Plant Futures
Description
The NHS website now recommends a vegan diet as one suitable for all ages, and as doctors recommend incorporating whole-food, plant based diets for their patients, helping people to make this change in various environments is key.
 
This panel will address the moments when people need easy, affordable access to plant based food and how to best fill those gaps across all those incidences.
2:00 PM - 2:30 PM

CULINARY THEATRE

11/30/2022  |  2:00 PM - 2:30 PM  |  Open to All Attendees!

Luxury Plant-Based Experiences of Tomorrow, with Redefine Meat

CHEF
 
Shai Hayman
Global Exec Head Chef, Redefine Meat
Description
Redefine Tenderloin is a lean and smooth premium cut of New-Meat™*. 
Unlike any other product in the category, this ground-breaking whole-cut provides the ultimate gastronomic experience. 
 
Created with innovative technology in collaboration with leading chefs, Redefine Tenderloin ensures a fine dining quality steak experience for meat lovers and plant-based diets alike.
 
*Redefine Meat Ltd. products are plant-based, made with non-GMO ingredients and do not contain any animal-based ingredients or by-products.
2:15 PM - 3:00 PM

CONFERENCE

11/30/2022  |  2:15 PM - 3:00 PM  |  Open to Conference Attendees Only

Converting the masses: Persuading consumers to try plant-based

SPEAKERS
 
Emily Weston
Head of Brand Development, Wagamama
 
Surendra Yejju
Executive Chef, Wagamama
Description

Wagamama's made a bold statement when they committed to a 50% vegan menu in January 2022. In this session, the team will share how they have captured the tastebuds of their customers using popular dishes, subverting expectations and enabling experimentation.

 

Their Executive Chef, Surendra Yejju and Emily Weston, Head of Brand Marketing will present the Wagamama’s journey into plant-based, how they choose what to put on menus and share the process behind bringing consumers along for the ride!

LEARNING GARDEN

11/30/2022  |  2:15 PM - 3:45 PM  |  Open to All Attendees!

Let's talk: Powering sustainable agri-food systems with plant-based products and solutions

SESSION CHAIR
 
Lise Walbom
CEO, Food Nation
SPEAKERS
 
Dan Crossley
Executive Director, Food Ethics Council
 
Esben Egede Rasmussen
Minister Counsellor for Food, Agriculture and Fisheries, Embassy of Denmark in the United Kingdom
 
David Erlandsson
Co-founder & Sales Director, Aliga Microalgae
 
Mette Skau Mikkelsen
Principal Scientist Plant-based Foods Initiative Driver, FOSS
 
Lara Pappers
Programme Development Manager, Jeremy Coller Foundation
Description
The world’s population is projected to reach 10 billion in 2050. One of our greatest challenges will be to feed everyone with safe, sustainable, and nutritious food that is produced, consumed, and recycled in a responsible way.
 
While there is not just one right path toward sustainable agri-food system transformation, the developments and innovations happening in the plant-based sector these days may be a game changer at a national, regional, and global level.
 
Dietary changes towards eating less meat and more vegetables, pulses, and whole grains can reduce the environmental impacts on the food system. The evidence compiled so far points to the health and environmental benefit of shifting to a more plant-based diet.
 
The main question for this talk is: How does the plant-based sector contribute to innovation, product development, and healthy, sustainable food systems?
 

Program

Welcome

  • Lise Walbom, CEO, Food Nation

Key-note speaker

  • Lara Pappers, Programme Development Manager, Jeremy Coller Foundation

Fireside talk 1: Research-driven innovation to boost the plant-based solutions of tomorrow

  • Dan Crossley, Executive Director, Food Ethics Council
  • Esben Egede Rasmussen, Minister Counsellor for Food, Agriculture and Fisheries, Embassy of Denmark in the United Kingdom

Fireside talk 2: Providing innovation and technologies to boost plant-based products

  • David Erlandsson, Co-founder & sales director, Aliga Microalgae
  • Mette Skau Mikkelsen, Principal Scientist – Plant-based Foods Initiative Driver, FOSS

Wrap up

  • Lise Walbom, CEO, Food Nation
2:45 PM - 3:15 PM

CULINARY THEATRE

11/30/2022  |  2:45 PM - 3:15 PM  |  Open to All Attendees!

Cooking the ultimate three-course and cocktail lux menu with Flax & Kale

CHEF
Jordi Barri
CEO, Flax & Kale
Sergi Barulls
Executive Chef, Flax & Kale
Dani Blanco
Chef, Flax & Kale
Description

Flax & Kale is a pioneering company, unique for its large variety of categories and products, inspired by its Mediterranean roots and long flexitarian history.

The brand presents a three-course menu featuring different products and giving their incredible twist in flavour.

To start, they have prepared a plant-based taco which will be served a fun ginger BBQ sauce. The tacos will be followed by Flax & Kale take on the Italian favourite Cacio e Pepe linguine. Finally, costumers will try the cheesecake.

They will also try one of the brand’s most successful products: their Dragon Lemonade Kombucha. In the spirit of celebration, it will be served as a cocktail.

3:15 PM - 4:00 PM

CONFERENCE

11/30/2022  |  3:15 PM - 4:00 PM  |  Open to Conference Attendees Only

Reimagining Fine Dining: Luxury plant based experiences of tomorrow

SPEAKERS
 
Alexis Gauthier
Owner & Managing Director, Gauthier Soho Restaurant
 
Edwin Bark
GM EMEA, Redefine Meat
 
Shai Hayman
Global Exec Head Chef, Redefine Meat
Description

Featuring surprising dishes and unusual combinations on his menu has become the signature flourish for Alexis Gauthier, who swapped his classical French cooking for championing plant based cuisine and making it delicious. With his restaurants, Gauthier Soho and 123Vegan, a bistro-style family restaurant, he is using his skills to highlight that luxury and plant based sing on a plate together.

One of his dishes, “Tomorrow”, features Redefine Meat’s whole cut meat, and their chef, Shai Hayman will join us to explain how they are 3D printing the meat of the future and the culinary wizardry behind it. Edwin Bark will join to share how by partnering with fine dining restaurants across Europe, they have surprised and delighted customers looking for a unique dining experience.

3:30 PM - 4:00 PM

CULINARY THEATRE

11/30/2022  |  3:30 PM - 4:00 PM  |  Open to All Attendees!

BOEUF TARTARE DE CHEF: The beef meat classic reinvented

SPEAKERS
Florian Bark
Product Manager Meat and Fish Alternatives, Planteneers
Description

The rise of plant-based products in the food service industry will continue in 2023. Green gastronomy is looking for the next generation of plant-based alternatives to meat and fish on their menus.

We will show you how easy it is to create a high quality and flavourful culinary alternative to the classic signature dish “beef steak tartare”.

To achieve the high-quality, very lean meat structure without connective tissue using only plant products, Planteneers uses textured vegetable proteins and hydrogenated fats. Join our live demonstration and taste the plant-based versions of the traditional beef meat dish. Freshly prepared for you!

4:00 PM - 5:00 PM

SPECIAL EVENTS

11/30/2022  |  4:00 PM - 5:00 PM  |  Open to All Attendees!

Plant Based Taste Awards Ceremony

Description
Thursday, 1st December 2022
10:00 AM - 5:00 PM

EXHIBITION

12/1/2022  |  10:00 AM - 5:00 PM  |  Open to All Attendees!

Exhibition Opens

Description
10:15 AM - 10:45 AM

CONFERENCE

12/1/2022  |  10:15 AM - 10:45 AM  |  Open to Conference Attendees Only

Successful Collaboration between Government and Industry: A Danish case study

SPEAKERS
 
Rene Dinesen
UK Ambassador for Denmark, Ministry of Foreign Affairs of Denmark
SPEAKER
 
Henrik Lund
CEO, Naturli
Description

Denmark has become the poster child for bridging the gap between plant based industry and government support, offering incentives, ringfencing funds for plant based innovations, and supporting international expansion.

In this session we meet the UK Ambassador for Denmark René Dinesen and the Chairman of the Denmark Plant Based Business Association to discover the secret behind their successful collaboration to discover the secret behind their successful collaboration.

LEARNING GARDEN

12/1/2022  |  10:15 AM - 11:00 AM  |  Open to All Attendees!

Not just a label: How V-Label helps consumers, companies and the vegan movement

SPEAKER
 
Charlotte Maurer
International Sales and Business Development, V-Label International
Description

Why should companies pay for a vegan trademark if they can just write “vegan” on the product themselves?

Signaling to consumers that a product is vegan is indeed a purpose of vegan trademarks. But by far not the only one.

To demonstrate the impact vegan trademarks can have on the road to a plant-based world, V-Label gives insights into how it:

  • Makes food shopping easier for consumers,
  • Helps companies to boost vegan product sales,
  • Contributes to finance the activities of over 30 NGOs worldwide.
11:00 AM - 11:30 AM

CULINARY THEATRE

12/1/2022  |  11:00 AM - 11:30 AM  |  Open to All Attendees!

Culinary Demo Session

Description
Details TBC

CONFERENCE

12/1/2022  |  11:00 AM - 11:45 AM  |  Open to Conference Attendees Only

Plant-Based Parity: The importance of taste and price parity in consumer adoption

SESSION CHAIR
 
Stephanie Jaczniakowska-McGirr
Director of Corporate Engagement, ProVeg International
SPEAKERS
 
Friedrich Buese
Founder, Endori
 
Andy Shovel
Co-founder, THIS
 
Hannah Carter
Founder, Oggs
Description
Time and again, the consumer research shows us that for plant based alternatives to win market share from the animal derived equivalents, we need to match them on 2 essential criteria. TASTE and PRICE. In this session, we explore, how can we close the gaps? What do we need from a marketing standpoint? How close are we to price parity? Does it matter? 
 
In this session, 3 x plant-based household names from UK and Germany, OGGS, THIS™and Endori, will join ProVeg who will present key data points to help us understand just how close we are getting.
 
Join us to hear this important discussion on the challenges and opportunities to the industry that taste and price represent. Sure to be one of our most highly attended sessions!
11:15 AM - 12:00 PM

LEARNING GARDEN

12/1/2022  |  11:15 AM - 12:00 PM  |  Open to All Attendees!

Plant based food status in European market with Vegg2Food

SPEAKERS
 
Florence Dusseaux
Vegan Expert, Vegg2Food
Description
The European Market is a fast growing market but every country is specific and the acceptance of plant-based food is different on various criteria: health, process food, cultural food, animal welfare, etc… Discover key figures for the 28 European countries : statistics, investments, startups, etc… 
 
45 minutes to learn the basics of your market study!
11:45 AM - 12:15 PM

CULINARY THEATRE

12/1/2022  |  11:45 AM - 12:15 PM  |  Open to All Attendees!

Gallo Rooted in Italian tradition and inspirational the world over

SESSION CHAIR
Jason Morrison
Managing Director, Riso Gallo UK
CHEF
Paul Gayler MBE
Chef Consultant, Feedback
Description
Join the MD of Riso Gallo UK Jason Morrison alongside their esteemed consultant chef Paul Gayler MBE for a culinary theatre cooking Aubergine, date & rice kofta tagine, with a spicy green pilau. 
 
This contemporary Moroccan inspired Kofta Tagine is made from an eggplant and medjool date wholegrain Sustainable Italian RED Rice. Cooked gently in a fragrant and lightly smoky tomato sauce with preserved lemon, maple and almonds. Accompanied by a fiery green chilli and coriander basmati rice pilau. This plant based recipe has at its’ heart, both Sustainably certified Red wholegrain and Basmati rice. Riso Gallo are Europe’s leading rice miller when it comes to Sustainability and packaging that can be recycled, and revered the world over.
12:00 PM - 12:45 PM

CONFERENCE

12/1/2022  |  12:00 PM - 12:45 PM  |  Open to Conference Attendees Only

Two Million Participants and 10 years of Veganuary - Reflections and insights from the mouths of curious consumers

SPEAKER
 
Toni Vernelli
Head of Communications, Veganuary
Description

Veganuary has joined “Sober (Oc)Tober” as a shortcut to a lifestyle reset after the excesses of the December festive period and this year they celebrated 10 years of impact. These days, the Veganuary logo is commonplace in restaurants and retailers as they help to guide consumers towards plant based options, in appealing and welcoming ways.

Join us to learn how it works, why it works, and find out the feedback collected from the 2m+ participants!

12:30 PM - 1:00 PM

CULINARY THEATRE

12/1/2022  |  12:30 PM - 1:00 PM  |  Open to All Attendees!

BOSH! Totally Tasty Tempeh

1:00 PM - 1:45 PM

CONFERENCE

12/1/2022  |  1:00 PM - 1:45 PM  |  Open to Conference Attendees Only

The Future of Alternative Protein

SPEAKERS
 
Eva Sommer
Founder, Fermify
 
Ira Van Eelen
Co-Founder, Respect Farms
 
Jevan Nagarajah
Co-Founder, Better Dairy
 
Robert Jones
Head of Regulatory Affairs, Mosa Meat
Description

Today, the majority of meat and dairy alternatives are plant based, but in as little as 5 years, the landscape could look very different! This dynamic session will bring together some of those leading the charge for cultivated meat, precision fermentation and the role of biotech in our food system.

1:15 PM - 1:45 PM

CULINARY THEATRE

12/1/2022  |  1:15 PM - 1:45 PM  |  Open to All Attendees!

Plant-Based Classic Fishcakes with Unfished

CHEF
 
Bettina Campolucci Bordi
Founder, Bettina's Kitchen
Description
Culinary wellness guru and social media star, Bettina Campolucci Bordi will be preparing Unfished PlantZalmon Fishcakes with Tartare Sauce.
 
A plant-based twist on an absolute classic. Our new Unfished PlantZalmon Fillet and PlantFish White Fillet are perfect for making beautiful authentic fish dishes. The only thing missing is the fish!

LEARNING GARDEN

12/1/2022  |  1:15 PM - 2:00 PM  |  Open to All Attendees!

The temperature of plant-based foods within the education sector

SESSION CHAIR
 
Laura Chepner
Education Officer, The Vegan Society
SPEAKERS
 
Colette Fox
Programme Manager, ProVeg UK
 
Gary Hardley
Co-founder, Plant Based School Kitchens
Description

There is no denying that have seen a recent shift in attitudes and conversations moving more favourably towards plant-based innovations within public sector catering. In this panel of plant-based, school food industry experts we aim to discuss exactly why this shift is happening; what is currently impressing us in the plant-based part of the education sector; how their services and projects can support school food providers and what to expect from future plant-based innovations. 

2:00 PM - 2:30 PM

CULINARY THEATRE

12/1/2022  |  2:00 PM - 2:30 PM  |  Open to All Attendees!

Plant-based eggs with Scrambled OGGS

CHEF
 
Hannah Carter
Founder, Oggs
Description

With eating out the biggest barrier to taking part in Veganuary, and egg being the second-most missed menu item for those on a plant-based diet, Scrambled OGGS® provides the perfect alternative to make your menu more accessible. Easy to use, plant-based and produces 60% less CO2e than eggs – learn how simple it is to swap eggs for OGGS® in your menu. 

CONFERENCE

12/1/2022  |  2:00 PM - 2:30 PM  |  Open to Conference Attendees Only

Gen Z Shopping: Key takeaways from the plant-based restaurant and grocery delivery market

SPEAKER
 
Elena Devis
Head of Vegan Category, Deliveroo
Description

Gen Z know what they want and they want it delivered!

Deliveroo have led the wave of food delivery services and in partnering with retailers during the pandemic, widened their appeal even further. This change to buying habits has brought with it a wave of unique insights into consumer lifestyle choices which we will discover in this session.

2:15 PM - 3:00 PM

LEARNING GARDEN

12/1/2022  |  2:15 PM - 3:00 PM  |  Open to All Attendees!

Vevolution Pitch and Plant - Live Pitching to Investors

SESSION CHAIR
 
Erik Amundson
Co-Founder, Vevolution
SPEAKERS
 
Adam Mikkelsen
CEO & Co-Founder, Raging Pig Co
 
Christopher Kong
CEO & Co-Founder, Better Nature
 
Triin Remmelgas
CEO & Co-Founder, Meet Future
Sara Bertacca
Co-Founder, Parma Food Lab
 
Cliff Johnson
Financial Advisor, Veg Capital
 
Silla Scheepens
Founding Partner, Future Food Fund
 
Lesley Farrah Dorwling-Carter
Investor, CPT Capital
Description

Vevolution’s Pitch & Plant is a long standing startup pitch event series dating back to 2017. After hosting virtual pitch events for startups and investors in the plant-based industry since 2020, Vevolution is back in-person at Plant Based World Expo Europe 2022! 30 companies have secured funding on the Vevolution investment marketplace.

Open to all attendees at the Expo Learning Garden, three emerging startups will pitch to mission-aligned investors from around the globe. Join us to hear the latest investment opportunities from Vevolution’s community of plant-based innovators. 

Agenda

Welcome & Investor Introductions

  • Erik Amundson, Co-Founder of Vevolution

Startup Pitches (and investor questions)

  • Adam Mikkelsen, CEO & Co-Founder of Raging Pig Co
  • Christopher Kong, CEO & Co-Founder of Better Nature
  • Triin Remmelgas, CEO &  Co-Founder of Meet Future
  • Sara Bertacca, Co-Founder of Parma Food Lab

Investor Final Thoughts

Wrap Up 

  • Erik Amundson, Co-Founder of Vevolution
2:45 PM - 3:45 PM

KEYNOTE

12/1/2022  |  2:45 PM - 3:45 PM  |  Open to All Attendees!

Looking Ahead: A Vision for the Future of Plant-Based Food

SPEAKERS
 
Henry Firth
Founder, BOSH! TV
 
Ian Theasby
Founder, BOSH! TV
 
Morten Toft Bech
CEO & Founder, Meatless Farm
 
Claire Hughes
Director Product & Innovation, Sainsbury's
 
Mariam Aigbe
Senior Research Scientist, Meatless Farm
Description

Innovation in plant based food has come a long way, and with giants like Unilever and Danone ploughing funds into innovation hubs, acquisitions of plant based startups made (e.g. The Vegetarian Butcher), and the opportunity to veganise every single traditional dish from all cultures, there is still a huge amount of work to be done.

This session will provide a window into the future of this fast-moving sector delivered by the BOSH! team who will talk us through how they see future generations discovering plant based. Meatless Farm and Sainsburys will share insights on what the consumer of today expects from brands making it into their baskets and onto their plates in the future.