Plant-Based Protein Manufacturing Summit (EU) - WEB

EVENT PARTNERS:

KEY

OUR MISSION

Whether you’re an established brand with a product in the market and are looking to scale up your production or are a start-up looking to launch into the growing plant-based space, this event will equip you with the information and partnerships needed to succeed.

Stephanie Jaczniakowska-McGirr, Content & Programming, Future of Food

In recent years, consumer demand for plant-based protein has often outpaced the industry’s supply chain capabilities. As the alternative protein sector continues to grow, building the ingredients, infrastructure, investment, services, and manufacturing ecosystem will be critical to deliver innovative and delicious foods that not only meet the needs of the consumer but also business objectives both now and in the future.

This summit will bring together leading businesses in the plant-based food and beverage industry with comanufacturers, innovative equipment, and solution providers to explore key challenges and opportunities in effectively scaling up plant-based production and manufacturing. This event will facilitate collaboration and partnerships and provide key insights to allow companies to effectively scale upstream and downstream processing, implement innovative technologies and create a flexible and efficient supply chain for plant-based products.

The Future of Food Team

FutureOfFoodEvents.com/PlantBasedManufacturing

WHY ATTEND 01

Explore strategies to effectively scale up your plant-based protein supply chain from ingredients to end products to meet increasing consumer demand whilst meeting your business’ objectives both now and in the future.

03 04

Future proof your production & manufacturing capabilities through flexibility, automation and outsourcing to guarantee your operations are always at the cutting edge.

Discover innovative processing methods, technologies and equipment to inform your future investment decisions, and ensure your products do not compromise on taste, texture or functionality.

Build effective partnerships with external stakeholders across the supply chain to uncover best practice insights and establish critical business partnerships.

FutureOfFoodEvents.com/PlantBasedManufacturing

MAKE THE RIGHT CONNECTIONS

The Plant-Based Protein Manufacturing Summit is focused on facilitating the connections needed to accelerate innovation and partnerships within the industry.

To ensure all our guests can gain the most value from the networking opportunities available, attendees will be able to schedule meetings and connect directly with industry stakeholders via the event app.

YOU WILL MEET:

Leaders in C-Suite, Operations, Manufacturing, Engineering, Supply Chain and Innovation from the following:

ƒ Plant-based brands

ƒ Multinational Food & Beverage Brands

ƒ Multinational Meat Companies

ƒ Fermentation-enabled alternative

ƒ Protein companies

ƒ Ingredient suppliers

ƒ Co-manufacturers

ƒ Co-packers

ƒ Equipment suppliers

ƒ Design, engineering & construction firms

ƒ Investors

ƒ Market insights analysts

ƒ Consultants

The alternative protein space is coming to terms with the reality of what is needed to build self-sustaining businesses, where the integration into food supply chains and the industrial footprint requirements therein become crucial survival challenges. Interestingly enough the plant based protein industry have already survived similar phases in the past and that wisdom is still among us. This summit is a great opportunity to share and discover and I am looking forward to participating in it.

Miguel Angelo De Facci de Oliveira, Chief Operating Officer, NOVAMEAT

FutureOfFoodEvents.com/PlantBasedManufacturing

INDUSTRY LEADING SPEAKERS

TILEN TRAVNIK CEO, Juicy Marbles

Tilen Travnik is CEO and co-founder of Juicy Marbles. Juicy Marbles has created the first line of plant-based, whole cut steaks, specifically Filet Mignon, through their patent-pending Meat-o-matic 9000 with the intent of offering consumers a healthy product without forcing an unrealistic change in behaviour.

VERA KASICS Head of Global Manufacturing, Planted

Vera Kasics is the Head of Global Manufacturing at Planted. Planted produces delicious meat from alternative proteins, focusing on the perfect bite. Inspired by nature, the company pioneers a novel biostructuring approach that combines protein structuring and biotechnology.

ADRIEN LANGEARD Head of Business Development, GOURMEY

Adrien Langeard is Director of Project Management, Development and Operations at Eat Just, Inc. Eat Just is a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company’s expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines.

BRAD VANSTONE Founder, Willicroft

Brad Vanstone is the Founder of Willicroft. Willicroft is an Amsterdam plant-based cheese producer. They produce planet-proof cheese for dairy cheese lovers. Inspired by Brad’s families dairy farming roots dating back to 1957, Willicroft was re-imagined as a plant-based cheese company in Amsterdam in 2018.

MATTHIAS NEUNER COO, La Vie

Matthias Neuner is the COO at La Vie. Prior to joining La Vie, Matthias worked for more than 20 years at Nestlé. La Vie are on a mission to make people evolve from animal-based meat to plant-based, with a big happy smile on their face. Their patented vegetal fat recipe allows them to create juicy vegetal meat experiences like no other.

INDUSTRY LEADING SPEAKERS

FLOOR BUITELAAR Founding Partner, Bright Green Partners

Floor Buitelaar is Founding Partner at Bright Green Partners. Bright Green Partners is a global boutique consultancy, and we help our clients connect the dots in the alternative protein industry. They combine top-tier innovation and strategy consulting expertise with a deep inhouse product, technology and market knowledge supported by a large global expert network.

HENRIK LUND CEO, Naturli' Foods

Henrik Lund is the CEO at Naturli Foods. Naturli’ is known as pioneers since 1988 within plant-based food options, offering a cross category assortment from dairy to meat, targeting mainstream consumers – Naturli’ is present in 28 markets around the World. Naturli’ was first mover in developing vegan butter, which is made with shea butter and almonds. Naturli’ challenge conventional thinking to stop climate change through what we eat and drink.... without sacrificing anything

CLAIRE SMITH Chief Investment Officer, Beyond Impact

Claire Smith is a vegan fintech entrepreneur and impact investor who currently splits her time between Ireland and Switzerland. She founded the humane investment platform Beyond Investing and is Chief Investment Officer at Beyond Impact which has a focus on alternatives to protein and other animal-derived products using foodtech and biotech.

JACOB LINDEN CFO, Kale United

Jacob Linden is CFO at Kale United. Kale United enable the shift to plant-based foods through the investment, ownership and management of plant-based businesses. Kale United’s investments are diversified through a broad spectrum of companies that have scalable solutions for increasing production as well as consumption of plant-based food.

TIJL HOEFNAGELS Venture Partner, Rubio

Tijl Hoefnagels is Venture Partner at Rubio. He focuses on venture capital impact investing in Food and Agriculture scale and start-ups. Rubio supports promising entrepreneurs, primarily in the Netherlands and NW EU, with growth capital and proven business tools to reach their full potential and enable them to achieve systemic change.

INDUSTRY LEADING SPEAKERS

MIGUEL ANGELO DE FACCI DE OLIVEIRA

Chief Operating Officer, NOVAMEAT

Miguel Angelo De Facci de Oliveira is the Chief Operating Officer at NOVAMEAT. NOVAMEAT develops cutting-edge technological solutions to feed the planet’s growing population with the next generation of plant-based foods in order to overcome the challenges of today’s unsustainable and inefficient animal agriculture industry.

OLIVER SCHNEIDER

Chief Operating Officer, perfeggt

Oliver Schneider is Chief Operation officer at Perfeggt where they harness the power of plants and cutting-edge technology to crack the egg. They are building the next generation of a caring food system that doesn't harm the planet, people or animals by creating exceptionally tasty, and nutritious plant-based egg products.

ANYA DOHERTY Founder,

Food Steps

Anya is founder and CEO of Foodsteps, a technology platform enabling food businesses to measure, reduce and communicate their environmental impacts from farm-to-fork.

IAN SIMKINS

Managing Director, Jamax Consulting

Ian Simkins is a specialist food and drink recruiter with over 25 years’ of experience recruiting across Europe for some of the most famous brands in the world, as well as some of the most innovative plant-based startups. Ian founded and sold Silven recruitment a UK based specialist food and drink recruiter.

CARLOTTE LUCAS Corporate Engagement Manager, The Good Food Institute Europe

Carlotte Lucas is Corporate Engagement Manager at The Good Food Institute Europe, an international NGO helping to build a more sustainable, healthy and just food system by transforming meat production. She works with companies and investors across Europe to accelerate investment and innovation in sustainable proteins.

INDUSTRY LEADING SPEAKERS

GEORGIA MANN Associate, Withers & Rogers

Georgia Mann is an Associate in European and UK Patent Attorney at Withers & Rogers LLP, a leading UK and European firm of patent and trade mark attorneys. Their capabilities extends right across Europe.

MARK CADDLE Partner, Withers & Rogers

Mark Caddle is a Partner and Chartered Trade Mark Attorney at Withers & Rogers LLP, a leading UK and European firm of patent and trade mark attorneys. Their capabilities extends right across Europe.

SVEN PULLENS COO, RIP Foods

Sven Pullens is the COO at RIP Foods. RIP Foods was founded in November 2021, to disrupt the animal food system, starting with chicken. They offer a high variety of local and Asian unprocessed, fresh products, the third generation of plant-based meat.

PROFESSOR ATZE JAN VAN DER GOOT Professor of Protein Structuring and Sustainability, Wageningen University

Solving a social problem with a purely technological technique is the motivation of Atze Jan van der Goot, professor at the Food Process Engineering chair group at Wageningen University & Research. Together with his research team, Atze Jan van der Goot worked for years on the development of shear cell technology.

EMMA OSBORNE CEO, Citizen Kind

Emma Osborne is CEO at Citizen Kind. Citizen Kind provide strategic advisory and executive search for plant-based, vegan and sustainable businesses globally. The help passionate professionals use their plant power to make eco, sustainable and vegan businesses bigger, better and more successful.

INDUSTRY LEADING SPEAKERS

ADAM ELSHOUT Operations Manager, Ojah

Adam Elshout is an experienced Operations Manager @Ojah. Responsible for a team of 120 people. Ojah is a specialist in High Moisture Extrusion, with an annual volume growth of around 50%. Ojah (founded in 2009) creates plant-based products with a meat-like bite and texture for A-brands, retailers and food service companies around the world.

EMIL VIRAG

Contract Manufacturing, Manufacturing Scale-Up, Supply Chain and Operations, Engineering Advisor, Foodanza Inc.

Emil acted as a global supply chain and manufacturing professional for a leading global food company with over 20 years professional experience in the food industry. He worked on building and starting up greenfield and brownfield manufacturing operations in various international markets (Europe, North America, and Asia), developed new technologies in close cooperation with major technology vendors, worked on innovation and new product development and launches under major global power brands, and expanded the company portfolio globally by working on route to markets.

BIRGIT DEKKERS Co-Founder, Rival Foods

Birgit Dekkers is the Co-Founder of Rival Foods. Rival Foods creates next-generation plantbased whole-cuts with unprecedented size, texture and juiciness. Rivial Foods all started during Birgit’s PhD project at Wageningen University in 2014.

ARJEN VAN DER WIJK Co-founder and Managing Partner, Cibus Nexum

Arjen van der Wijk is Co-founder and Managing Partner at Cibus Nexum. Founded in 2021, experts of Cibus Nexum work independently to match Retail and Food Brand Companies with the most suitable Food Contract Manufacturers in Europe.

FutureOfFoodEvents.com/PlantBasedManufacturing

INDUSTRY LEADING SPEAKERS

TALI MOED Data Researcher, Redefine Meat

Tali Moed is a Data Researcher at Redefine Meat, with a specialization in the food tech and healthcare industries. With cutting-edge technology, Redefine Meat have created plant-based ‘New Meat’ that has the same flavor, texture, and versatility as animal meat.

CAROLINE ZIMMER

Managing Director, Simply V (E.V.A. GmbH)

Caroline Zimmer is Managing Director at Simply V (E.V.A. GmbH). Simply V is the first purely plant-based cheese alternative that tastes really delicious and can be used like "normal cheese".

COLIN MUIR

Sustainable Sourcing Manager Indirect, Oatly

Colin Muir is the Sustainable Sourcing Manager Indirect at Oatly. Oatly is a company built on the idea of change. Headquartered in Malmö, Sweden, the Oatly brand is available in more than 20 countries across Europe, North America and Asia.

ROBIN SIMSA CEO,

Revo Foods

Robin Simsa is CEO of Revo Foods. Revo Foods creates delicious seafood made of plants, without any compromises on taste or nutrition. They are making food production more sustainable with the development of high-precision 3D Food Printing technology.

MICHAEL BETZ

Head of Food Technology and Industry Sector Management, Albert Handtmann Maschinenfabrik GmbH & Co. KG

Michael Betz is Head of Food Technology and Industry Sector Management, Albert Handtmann Maschinenfabrik GmbH & Co. KG. Filling, portioning, separating, dosing, forming, co-extruding: the Handtmann Maschinenfabrik supplies filling and portioning systems for food production worldwide. They develop innovative solutions based on portioning technology and hold a leading position today in the portioning system sector for food production.

AGENDA DAY ONE

Registration and breakfast

Opening remarks

Meeting the manufacturing infrastructure needs of a growing plant-based sector

Microphone Carlotte Lucas, Corporate Engagement Manager, The Good Food Institute Europe

• Current manufacturing infrastructure in Europe

• Identifying potential supply chain bottlenecks in the plant-based space

• Exploring future infrastructure needs to meet the growing demand and capacity requirements as the sector expands

How planted became a leading manufacturing company

Microphone Vera Kasics, Head of Global Manufacturing, Planted

• The story of Planted so far

• Lessons learnt from building and scaling in-house manufacturing capabilities

• Integrating automation to achieve scale

• The importance of transparency in manufacturing plant-based products

PANEL How to find the right partners to effectively scale up your production

Microphone Oliver Schneider, Chief Operating Officer, perfeggt

Matthias Neuner, COO, LA VIE

Arjen van der Wijk, Co-founder and Managing Partner, Cibus Nexum

• Key steps in the journey of scaling your production

• Assessing the best match for your business and effectively engaging a co-manufacturer

• Key questions you need to ask when evaluating a co-manufacturer

• Optimal contract length for your business

Networking break & prescheduled meetings

In-house vs. outsourcing – key considerations

Microphone Emil Virag, Contract Manufacturing, Manufacturing Scale-Up, Supply Chain and Operations, Engineering Advisor, Foodanza Inc.

• Evaluating the pros and cons of vertical integration and separation

• Identifying and prioritizing core competencies

• Making the best decision for your business

FutureOfFoodEvents.com/PlantBasedManufacturing

AGENDA DAY ONE

12:05 12:30

Assessing sustainability from farm to fork

Microphone Anya Doherty, Founder, Food Steps

• Assessing the importance of sustainability in the production process

• Tracking and reducing the footprint of food from farm to fork

• Discovering hotspots in your supply chain and learning where to focus your sustainability efforts most effectively

12:30

Sustainable ingredient sourcing: considerations and lessons learnt

Microphone Brad Vanstone, Founder, Willicroft

• The story of Willicroft so far

• Achieving sustainability at scale, piloting regenerative practices and localising the supply chain

• Amplifying impact through effective collaboration with manufacturing partners

12:55 14:15 14:40

Lunch break

Building a production facility around the micro-extruder – from pilot to industrial scale

Microphone Miguel Angelo De Facci de Oliveira, Chief Operating Officer, NOVAMEAT

• The story of Novameat so far

• Bringing lab scale technology to commercial operations

• Lessons learnt from adapting equipment from different industries to construct a large scale facility

Shear cell technology – the future of plant-based meat production?

Microphone Professor Atze Jan van der Goot, Professor of Protein Structuring and Sustainability, Wageningen University

• The developments in sheer cell technology so far

• The potential to improve taste & texture of plant-based products with sheer-cell technology

• Commercialising this technology through a public-private partnership ‘Plant Meat Matters’

FutureOfFoodEvents.com/PlantBasedManufacturing

15:05

Networking break & prescheduled meetings

Building a sustainable supply chain during hypergrowth

Microphone Colin Muir, Sustainable Sourcing Manager Indirect, Oatly

• Key considerations when designing + building a sustainable factory

• Engaging co-manufacturers to help deliver on sustainability ambitions

• Addressing transportation sustainability while scaling up a global business

16:00

A plant-based ice cream adventure

Microphone Henrik Lund, CEO, Naturli’ Foods

• The story of Naturli’ so far

• Key considerations from start-up to scale up

• From butcher’s store to large scale facility in 2 years – lessons learnt from successfully scaling up

16:25

15:35 17:10 17:15

PANEL How to build manufacturing capacity in the plant-based industry?

Microphone Vera Kasics, Head of Global Manufacturing, Planted

Adrien Langeard, Head of Business Development, GOURMEY

Caroline Zimmer, Managing Director, Simply V (E.V.A. GmbH)

Floor Buitelaar, Founding Partner, Bright Green Partners

• Building intra-brand collaboration to increase capacity

• Overcoming supply chain constraints to achieve scale both upstream & downstream

• Increasing operational productivity

Closing remarks

Close of conference day 1

FutureOfFoodEvents.com/PlantBasedManufacturing

9:00 9:05 9:25 9:50

Registration and networking

Opening remarks

The journey of a category pioneer

Microphone Matthias Neuner, COO, LA VIE

• The story of La Vie so far

• Lessons learned from scaling up operations across Europe

• The importance of manufacturing speed in successful innovation

How to plan a plant-based meat production facility – a start to end guide

Microphone Floor Buitelaar, Founding Partner, Bright Green Partners

• Exploring a step by step breakdown and timeline from ideation of a facility to the moment it is ready to start production

• Greenfield vs. retrofitting differences

• Identifying partner categories to involve during each step of the process

Developing a facility for the meat-o-matic 9000

Microphone Tilen Travnik, CEO, Juicy Marbles

• The story of Juicy Marbles so far

• Key considerations and lessons learned from building in-house production lines

• Evaluating equipment and processing needs when developing infrastructure

Networking break & prescheduled meetings

11:15

Commercializing shear cell technology

Microphone Birgit Dekkers, Co-Founder, Rival Foods

• The story of Rival so far

• Developing the production process and end products

• Opportunities and challenges in scaling up production

TWO 13 TH APRIL 2023

11:40 12:05

Scaling production of plant-based meat through high moisture extrusion

Microphone Adam Elshout, Operations Manager, Ojah

• The story of Ojah so far

• The importance of innovative extrusion techniques in creating optimal textures

• Lessons learnt from expanding and scaling production capacity

• Balancing the needs of up upfront investment with profitability

PANEL Future-proofing your manufacturing

Microphone Sven Pullens, COO, RIP Foods

Tali Moed, Data Researcher, Redefine Meat

Emil Virag, Contract Manufacturing, Manufacturing Scale-Up, Supply Chain and Operations, Engineering Advisor, Foodanza Inc.

Michael Betz, Head of Food Technology and Industry Sector Management, Albert Handtmann Maschinenfabrik GmbH & Co. KG

• Balancing cost, speed and flexibility

• Introducing intelligent automation solutions

• Supply Chain transparency & traceability

14:15 12:50

Lunch break

Effectively protecting intellectual property when outsourcing

Microphone Mark Caddle, Partner, Withers & Rogers

Georgia Mann, Associate, Withers & Rogers

• Identifying the IP which needs protecting

• Understanding the protection process

• The importance of an effective agreement

FutureOfFoodEvents.com/PlantBasedManufacturing

AGENDA DAY TWO

14:40

13 TH APRIL 2023

PANEL Financing your manufacturing & operations

Microphone Jacob Linden, CFO, Kale United

Claire Smith, Chief Investment Officer, Beyond Impact

Tijl Hoefnagels, Venture Partner, Rubio

• Securing investment to expand production

• Evaluating financing options for new facilities & equipment

• Effectively engaging investors with a business plan

15:25

PANEL Securing talent & labour in the plant-based space

Microphone Ian Simkins, Managing Director, Jamax Consulting

Robin Simsa, CEO, Revo Foods

Emma Osborne, CEO, Citizen Kind

• Finding, hiring and training talent

• Filling the knowledge gap for qualified talent

• Lessons learnt from recruiting from other industries

16:10

Closing remarks

Close of conference day 2 16:15

PARTNER WITH US

As an event partner, you will be positioned as a critical player in accelerating the transition to an innovative and more sustainable food system. Don't miss the opportunity to leverage this platform to showcase the benefits of your product, service, and company to our audience of decision makers.

Reach out to understand how partnering with the Future of Food Series can act as an extension and amplification of your current marketing, branding, and CSR efforts.

I look forward to hearing from you!

BENEFITS OF PARTNERING

M Connect with C-level executives from the food & beverage industry who are looking to invest in innovative ingredients, products, platforms and processes.

M Secure an exhibition booth to showcase your expertise and increase your visibility to position yourself as the company of choice.

M Position yourself as a thought leader through an exclusive presentation or panel discussion to share your expertise and insights with an engaged audience.

EVENT PARTNERS

EVENT PARTNERS:

Handtmann is a leading global supplier in the field of process technology for efficient food production.

In the alternative proteins sector, Handtmann technology is used in the production of a broad range of products, from plant-based drinks or vegan cheese, meat and sausage substitutes to alternative seafood and traditional products.

MEDIA PARTNERS:

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MAXIMISE YOUR ONSITE EXPERIENCE WITH OUR EVENT APP

Featuring cutting-edge UX design to help you navigate personalised calendar planning and next-level engagement on conference days, Brella is here to help you make the most out of your experience at this year’s Plant-Based Protein Manufacturing Summit.

GET SET TO:

Browse your top networking picks and book 1-2-1 meetings during designated networking sessions

Quick access to the agenda and your customised schedule plus access to speaker bios and partner content

Keep your finger on the pulse with announcements related to key sessions and event highlights

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FUTURE OF FOOD GLOBAL EVENT

SERIES

Supporting industry collaboration to accelerate innovation; creating a healthier and more sustainable future for the food system.

M Ecosystem orchestration across all pillars of the food industry.

M Positioning technology firmly at the forefront of innovation.

M Respond to the global demand for nutritious and sustainable food.

About us

R&D & Product Development

Harnessing the power of novel ingredients & data to create a healthier and more sustainable food system.

Sustainability

Harnessing the power of sustainability across the entire value chain to achieve net-zero plans and meet consumer demand.

Investment & Innovation

Connecting innovative brands with investors and corporates to accelerate business partnerships.

Manufacturing & Production

Optimising processing and manufacturing technology to increase the scale and efficiency of food production.

Technology & Digitization

Harnessing new digital technologies to increase your connection with a new generation of consumer and capitalize on the latest trends.

For 40 years, C5 Group of companies including C5 Communications, American Conference Institute, and The Canadian Institute, have developed and hosted conferences, summits and executive briefings providing the business intelligence that decision makers need to react decisively and effectively to challenges and opportunities in the marketplace.

C5 Group offers over one hundred conferences, forums, and summits each year around the globe. Over 15,000 senior business and public sector executives, lawyers and other professionals from Europe, the United States, and Canada, will attend a C5 Group event this year.

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