The new international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.
Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks.
Join a conversation with diverse experts in the field and find out why and how talking “inside products” counts in many ways for a new industry.
Session 2: Inside Products. Recipe for a New Conversation About Ingredients
July 11th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM BST (LONDON)
After kicking off successfully, the next episode of vegconomist’s new ‘update’ series is taking place on July 11th. This time with a focus on taste and texture of alt protein as being at the core of the protein transition.
To get there, companies are working on the recipes of a healthy and plant-based future. But the conversation seems misled from sustainability, to taste, to clean protein.
How can we change what is talked about and does talking ingredients make sense? What do we mean when we talk about ingredients, and do we need them for the mass market? How are they part of a more sustainable food system and circularity?
Participants
- Ian Bothello, Business Developer at Protein Distillery
- Christine Gould, Founder of Thought For Food
- Gunnar Brune, Business Strategy Consultant and Founder of Tricolore Marketing
- Nadine Filko, Moderation
Gather insights on the relevance of ingredients and the recipe of the future for the next generation of alt protein by taking a look at:
- Ingredients 2.0
- Necessary ingredients for functionality
- The correlation of processing and ingredients
- A new storyline
Can’t make the live event? Register anyway! We will send the recording to all registrants by email.
