Track III: Processing Innovations

• Processing Innovations for more Sustainable Food Systems: A Multi-Disciplinary Approach to Holistic Performance and Acceptance - Prof. Alexander Mathys

This presentation will focus on critical reflections on holistic sustainability performance (environmental & social), scalable production, nutritional equivalence to the animal origin, current organoleptic properties (including structure and taste) and consumer acceptance. It will look at this through the lens of a multi-disciplinary approach

• Protein Innovation – To be one step ahead - Lissy Frantzen, endeco

The key question of this presentation is how we can be one step ahead to impact the sustainable food supply chain. It’s all about innovation and collaboration. With an innovative mind-set and common passion for plant-based proteins endeco and Bühler combined their forces to build the Protein Application Center in Uzwil. This presentation will focus on the broad range of technical capabilities realized in the PAC to enhance protein innovation across the entire value chain.

• Panel: Reinventing Extrusion – Is Extrusion here to Stay for Protein Structuring? - Julian Foerster, MIGROS, Dr. Nesli Sozer, VTT & Birgit Dekkers, Rival Foods
  The panel will discuss:
  - Current advances of extrusion processing
  - Potential limitations of extrusion processing
  - What are alternatives?
  - The history of extrusion processing goes back to 1930s. Are there any innovations coming out from this traditional process?
   
• Pre-Market Authorisation of Cell-Cultivated Products: a Regulator’s Perspective - Rebecca Sudworth, Food Standards Agency (FSA)