From September 29-30, the New Food Conference — organised by ProVeg International — will take place at Berlin’s Axica Conference Centre.
As alt-protein sales and investments skyrocket, the conference aims to discuss the “state of upheaval” in the food industry and the changes underway. Around 500 participants are expected to attend, and there will be an extensive lecture program as well as pitches and tastings from various companies.
Day 1
The first day will focus on alt-meats, with Steffen Zeller, Head of Marketing at meat producer Rügenwalder Mühle, speaking about the company’s entry into the plant-based market.
Daan Luining of cultivated meat company Meatable will discuss farmers’ prospects in the changing food system, while Dr. Sebastian Rakers of Bluu Seafood will speak about cultivated fish and regulatory approval.
Additionally, Burger King’s Head of Brand Danny Wilming will explain why the chain’s provocative “Normal or with meat?” slogan is not being used in Germany, and Marc Coloma of Heura will talk about forming connections between companies and communities.
Day 2
On Day 2, the focus will be on alt-milks, with Hélène Briand of Bon Vivant discussing milk proteins made with precision fermentation. Cecilia McAleavey of Oatly will speak about competition, subsidies, and political challenges for plant milks, and Naturli‘s Henrik Lund will explain how milk alternatives are manufactured.
“Alternative proteins will continue to increase in significance for the food industry,” Katleen Haefele, International Head of Food Services and Events at ProVeg, told vegconomist ahead of last year’s conference. “Companies keep realising that this is where we are all headed and acknowledge that it is time to join in. They often wonder how they can increase their own protein portfolio – and this is what the New Food Conference is here to help with. We aim to be a platform of professional exchange for players from all along the food value chain, whether it’s startups, producers, retailers, or food-service stakeholders.”
