The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings.
The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry.
We spoke with Lea Stockmeier, Project Director NFC and Senior International Event Manager at ProVeg, to learn about this year’s New Food Conference’s key highlights.
What is unique about this year’s New Food Conference compared to previous editions?
This year, the conference will not only focus on the consumer and production sectors. It will also cover the primary sector and policy, starting with consumers – what they want, what they like and how they view alternative proteins nutritionally – and then moving down the supply chain: recipe composition and ingredient substitution, the joys and pains of increasing production, and the roles of legacy dairy companies and the primary sector in the protein transition, without losing sight of public and private investment that has set the wheels in motion in the first place.
At each New Food Conference, participants also have the opportunity to sample unique new products. This year, pure umami delights await their taste buds: meat alternatives fermented with fungal spores from Danish company MATR Foods, plant-based beef strips using biomimetic 3D design from Spanish manufacturer Novameat, “toothsome” plant-based beef flank from Israeli start-up Redefine Meat, and fermented plant-based beef fillet steak from Swiss manufacturer Planted, which is in Germany available in the renowned kitchens of Tim Raue and Tim Mälzer.
At the ProVeg Incubator Start-up Demo Day, held for the first time as part of the New Food Conference, exciting newcomers from Egypt, Singapore and the United States will be showcasing their innovative businesses: the “world’s first” cultivated black sea bass, technologies for the particularly efficient cultivation of meat and seafood, applied yeast and cultivated meat products, a platform for the encapsulation and stabilisation of ingredients based on fungal mycelium as well as protein ingredients from microalgae and water lentils for plant-based meat and cheese, for instance. This will also include a tasting of mycelium-based caviar and plant-based meatballs with fat-encapsulated mycelium from US start-up Optimized Foods.
Can you share some of the key highlights and must-see sessions from this year’s programme? Which topics or speakers do you believe will generate the most buzz in the industry?
The nutritional value of alternative proteins is currently the subject of much public debate. Our panel discussion will examine it from a nutritional, psychological and entrepreneurial perspective with Armando Perez-Cueto from Umeå University, Chris Brant from Bryant Research, Denise Schmidt from The Vegetarian Butcher, and ProVeg Nutrition & Health Lead Anna-Lena Klapp. Together, they will also compare the different positions of the national nutritional societies – and shed light on the actual relationship between nutritional value and degree of processing.
The industry has now reached a level of maturity that makes upscaling crucial. How are companies from nosh.bio over Planted to Tönnies approaching the scaling of their plant-based product ranges? And what does private label manufacturer and retailer Lidl, which was recently able to significantly increase its sales volume with an active pricing policy, have to say? Up-and-coming manufacturers should definitely not miss this panel.
The silent transition is another loud topic. What are the strongest arguments in favour of replacing animal-based ingredients with plant-based ones? International Flavors & Fragrances advises companies on this and is therefore particularly well-versed in the subject. How much communication makes sense with regard to consumers in order to effectively support nudging? The manufacturers Hands Off and KitchenTown have tried it out and can report on their experiences.
Are there any particular trends or breakthrough technologies you anticipate gaining traction this year?
Traditional and new fermentation technologies are still very much in vogue and have received additional public funding: Precision fermentation is considered so promising that the process is at the centre of this year’s €50 million funding for alternative proteins from the European Innovation Council. In Europe, major companies are already investing in this key technology for the future of the industry: milk proteins such as whey and casein or rennet without industrial animal husbandry are among the products on the horizon. At the conference, casein manufacturer Fermify from Austria, whey protein manufacturer Vivici from the Netherlands, flavouring manufacturer Givaudan from Switzerland, and investment company Gerber-Rauth from Italy will be talking about how precision fermentation is changing manufacturing processes.
While companies are now investing in precision fermentation, traditional fermentation processes characterise the current new developments on the market. Our tasting of meat alternatives from MATR foods is an example: the products combine fermentation with fungal spores, a combination that promises explosions of flavour. Planted also uses fermentation in addition to smoking for its beef fillet steaks, which can be tasted at the conference.
Networking is a crucial aspect of industry conferences. How are you facilitating meaningful connections among attendees?
We have carefully designed the conference to encourage participants to socialise throughout the day – from breakfast to the end of the evening. One of our priorities was to give participants plenty of time to discuss their conference experiences in depth, with networking opportunities until 9pm. The breathtaking riverside view of the Spreespeicher provides a refreshing backdrop that stimulates lively dialogue and insightful conversations.
In our event app, participants can explore the guest list and get in touch with other participants even before the conference begins. Whether they are attending online or on site, the app makes it easier than ever to network and engage with exciting people.
What can virtual attendees expect from their online participation? Are there any special features or platforms being used to enhance the virtual experience?
Like last year, virtual participants can of course actively take part in the discussions: We will forward a collection of questions to the panellists on site. The transmission will therefore take place in real time. Access to the content will be maintained for 90 days so that they can also watch the sessions at their own pace. For accredited media representatives, there will also be a comprehensive digital media kit.
As a vegconomist reader, you benefit from our partner discount and pay 15% less. Use the code NFC15#VEGCONOMIST to book your ticket.
Tickets and more information: new-food-conference.com/berlin
