Webinar

VegTech Invest hosts impact investing webinar

Image courtesy of VegTech Invest
Fairs & Events

VegTech Invest Hosts Free Impact Investing Webinar for Vegans

VegTech Invest has announced that it will be hosting a free one-hour impact investing webinar aimed at vegans, which will take place this Thursday (August 24) at 1pm ET. CEO Elysabeth Alfano and Chief Investment Officer Dr. Sasha Goodman will host the webinar, covering topics such as: What is impact investing in the public markets? How can we impact invest for animals?  What is liquidity? What is diversification? What is risk management? Why are these things important to incorporate into our investing goals?  What happened to the Beyond Meat and Oatly stocks?  What should a vegan impact investor be wary of?  “Utilizing investment dollars strategically” VegTech Invest is a Registered Investment Advisory that has created a completely new impact asset class in the capital markets — Plant-based …

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Protein Brewery_FoodExperienceCenter

©The Protein Brewery
Fairs & Events

The Protein Brewery Hosts Fungi Ingredients Webinar Tomorrow, 23 February

Netherlands-based fermentation company The Protein Brewery, specialized in the development and production of sustainable, animal-free protein, is to host a webinar on fungi-based ingredients tomorrow, February 23rd. Founded in 2020 by Wim de Laat, a molecular scientist with over 30 years of experience in industrial fermentation, The Protein Brewery is a founding member of the newly formed Fungi Protein Association (FPA), whose purpose is to advocate for fungi as a sustainable protein in public policy and help progress the interest of fungi producers globally. Presenters are Sue Garfitt, CEO of The Protein Brewery; Donna Berry, journalist and industry expert; and Zal Taleyarkhan, Corporate Research Chef at Charlie Baggs Culinary Innovations. Participants can learn more about the benefits and features of fungi-based ingredients, from production to …

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Protein Brewery_FoodExperienceCenter

©The Protein Brewery
Cultivated, Cell-Cultured & Biotechnology

The Protein Brewery Hosts Fungi Ingredients Webinar Tomorrow, 23 February

Netherlands-based fermentation company The Protein Brewery, specialized in the development and production of sustainable, animal-free protein, is to host a webinar on fungi-based ingredients tomorrow, February 23rd. Founded in 2020 by Wim de Laat, a molecular scientist with over 30 years of experience in industrial fermentation, The Protein Brewery is a founding member of the newly formed Fungi Protein Association (FPA), whose purpose is to advocate for fungi as a sustainable protein in public policy and help progress the interest of fungi producers globally. Presenters are Sue Garfitt, CEO of The Protein Brewery; Donna Berry, journalist and industry expert; and Zal Taleyarkhan, Corporate Research Chef at Charlie Baggs Culinary Innovations. Participants can learn more about the benefits and features of fungi-based ingredients, from production to …

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ProVeg webinar

© ProVeg International

Fairs & Events

Webinar: How Ingredient Decisions Affect the Sustainability Impact of Your Products

ProVeg International is hosting a webinar in partnership with the SaaS data platform company HowGood on 15 December, at 15:00 (CET). It aims to give food-industry leaders a better understanding of how to improve their product’s environmental impact and get closer to reaching their net-zero targets.  The question is, do consumers actually care about the sustainability of their plant-based food products? According to a 2021 pan-EU Smart Protein survey, led by ProVeg International, the answer is yes, with 62% of European consumers stating that they want their food to be environmentally sustainable and climate-friendly.  Expert advice The webinar featuring HowGood’s Senior Vice President, Rachel Calomeni, and Growth & Innovation strategist Emma Yates, will provide tips on how to tweak ingredient formulations or growing locations to …

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Innova

Image supplied by Innova
Fairs & Events

Webinar: Plant-Based Trends from 2022 and Predictions for 2023

This webinar, hosted by ProVeg International in partnership with Innova Market Insights, will delve into what developments we can expect in the plant-based sector in 2023 and how businesses can capitalise on them. 2022 has seen the plant-based sector continue to innovate and expand into various categories. January saw over 600,000 people sign up for Veganuary, Burger King opened two plant-based popups in the UK, and this is the first year that issues around our current food system have been discussed at the UN’s annual climate-change conference, COP27.  The webinar takes place 29th November, 11:00 am – 11:45 am CET. It will cover: A retrospective look at plant-based trends in 2022 What’s driving consumers’ plant-based purchasing decisions Innova’s predictions for the plant-based sector in 2023 …

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ProVeg webinar

© ProVeg International

Fairs & Events

ProVeg Webinar: The Power of Plant-Based Menus

ProVeg International is hosting a webinar titled The power of plant-based menus on 27th September, 11:00 am (CET). The discussion is aimed at food-service professionals who are looking to increase and optimise plant-based choices in the food-service industry.  ProVeg will be joined by an expert panel which includes: Dean Wilson Hartles, Director of Food and Drink Development at The Restaurant Group UK; Claire Roper, a Food Brands Marketing Consultant; and Lauren Spokes, Head of Sales, UK Foodservice at Heura Foods. In recent years, food service businesses have been increasing their vegan offerings to reach their sustainability goals and to meet the growing demand of consumers who are reducing their animal consumption. Last year, UK-based chain Wagamama pledged to make 50% of its menus plant-based to …

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TheUntappedClimateOp_report Blue Horizon

© Blue Horizon
Fairs & Events

Blue Horizon Webinar: The Untapped Climate Opportunity in Alternative Proteins

Together with the Boston Consulting Group (BCG), Blue Horizon recently published a report called The Untapped Climate Opportunity in Alternative Proteins. In an upcoming webinar, the company will present key findings, share its thinking behind the analyses and answer questions. What the webinar will cover Dramatic, above-inflation price increases for animal-based products over the course of the pandemic led to an unprecedented spike in the sales, funding, and public awareness of the alternative protein sector. Increasing global concerns about food security and climate impact have further fueled this development. With 25% of global greenhouse gas emissions caused by the food value chain, the shift to alternative proteins may be the most capital-efficient and high-impact solution to addressing the climate crisis. Projected to represent at least …

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Vegan Society logo

©The Vegan Society
Fairs & Events

Event – Thurs 1st Sept: Unlock the Vegan Beauty Market

The global vegan cosmetics industry market value is predicted (by MarketGlass) to be worth $21.4 billion by 2027. With public perception of animal testing largely negative, and laws around the globe changing for the better when it comes to cosmetics testing, vegan beauty is an ever-growing trend. Research shows that the rise in conscious beauty trends is being driven by both vegan and non-vegan consumers alike. So how can your brand unlock the vegan beauty market during this pivotal time? Join this live webinar to find out! Event takes place Thu, Sep 1, 2022 2:00 PM – 2:45 PM (BST) The webinar will cover: The rise of vegan beauty – Why and how your brand should be creating vegan cosmetics and toiletries – The importance …

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Pulses - Beans Peas and Lentils

© Pulse Canada
Fairs & Events

International Legume Society to Host Series of Public Webinars

The International Legume Society has announced a series of public webinars on topics related to legume cultivation and improvement. The webinars will take place on Microsoft Teams on a monthly basis, usually on the first Tuesday of the month. The full list is as follows: Christian Huyghe (INRAE, France) – Perspectives, opportunities, challenges and burning research issues for legume crops in Europe – Sep. 6, 2022, 4 pm CET Petr Smykal (Palacky Univ., Olomouc, Czech Republic) – Domestication history of crop grain legumes – Oct. 4, 2022, 4 pm CET Julia Buitink (INRAE, France) – Improving the seed vigour of legumes – Nov. 8, 2022, 4 pm CET Michael Nickerson (Univ. of Saskatchewan, Canada) – Pulse protein functionality, nutritional quality and utilization in the food …

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ProVeg International

Food & Beverage

Lessons Learned from Brands Who Veganised Classic Products

ProVeg International recently hosted a webinar with a panel of industry experts discussing the key methods and challenges involved in making classic products plant-based. The panel consisted of Carole Bingley, Technical Specialist at Reading Scientific Services (RSSL); Jochen Pfeifer, Research Fellow at Mondelez International; and Corjan van den Berg, CEO at FUMI Ingredients. Some of the key topics discussed included: How multifunctional ingredients can help to optimise taste and texture while avoiding long ingredient lists The role of equipment and finding the right supplier  The key challenges involved in veganising products and how to overcome them If you’d like to access the full webinar recording and summary, click here. In the meantime, read on to find out some of the key tips and tricks from …

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veganising products webinar ProVeg

©ProVeg International

Fairs & Events

ProVeg Webinar: Veganising Classic Products – Hear From the Experts

ProVeg International is hosting a webinar titled Lessons Learned from Brands Who Veganised Classic Products on 14th July, 11:00 am (CET).  Food-industry leaders are invited to join the discussion to hear unique insights on this topic from an expert panel which includes: Jochen Pfeifer, a Research fellow at Mondelez International; Carole Bingley, a Technical Specialist at RSSL; and Corjan van den Berg, CEO of FUMI ingredients.  Whilst veganising traditional products is not a new thing, the demand for plant-based versions of products people know and love has increased in recent years. In the past month alone, we’ve seen LoveRaw launch its vegan Ferrero Rocher style choc balls, Violife introduce plant-based versions of three popular dairy dips, and Chinese seasoning brand Weipa release a vegan version …

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Fi Global events

© Informa
Fairs & Events

Fi Global to Host 11 Events Worldwide With Spotlight on Plant-Based Trend

Food ingredients events organiser Fi Global has announced it will host 11 live events in 2022 across the Americas, Asia and EMEA. The events will feature an emphasis on current industry trends, in particular the rapid shift towards plant-based products. For example, Hi and Fi China will include a plant-based expo, while Fi Asia will feature numerous plant-based initiatives such as a sensory tasting bar and start-up competition. Online events This year, Hi and Fi Europe will take place both in-person and online, increasing opportunities for attendees. Other events will be online only, such as the Fi Webinar Series. This free series will focus on growing market segments such as Protein, Dairy & Dairy Alternatives, Snacks & Bakery, Plant-based, and Beverages. Fi Europe Innovation Awards …

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planteneers plantbaser

© Planteneers GmbH

Fairs & Events

Welcome to the Live Webinar Plantbaser: New Product Development in 15 minutes

Find out more about the Plantbaser, and experience a product configuration live on Tuesday 25 January 2022 at 4PM (CET). Sign up with the form here! Vegconomist and Planteneers will show the configurator in detail together. Dr. Dorotea Pein and Florian Bark of Planteneers will demonstrate the simple handling, and explain the benefits for companies. After you register we’ll send additional instructions by mail. Plan about an hour for the webinar. Speakers Dr. Dorotea Pein Head of Product Management Planteneers https://www.linkedin.com/in/drdoroteapein/ Florian Bark Product Manager Meat & Fish Alternatives Planteneers https://www.linkedin.com/in/florian-bark/

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Alexandra Mosch

Alexandra Mosch, courtesy EABA
Interviews

EABA: “Algae are an Extraordinary Source for Healthy Nutrition. Natural. Nutritious. Sustainable. This is How Our Future Food Should Be”

Algae has been shown in tests and studies to be not only extremely protein-dense but also highly sustainable. Algae and microalgae are being increasingly utilised around the world for myriad applications such as clothes, medicines, protein supplements, cosmetics and skincare, and increasingly in the production of plantbased meat and fish.

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