New Food Conference in Berlin will hear how the industry is shifting as consumer demand evolves
This year’s New Food Conference, organized by ProVeg International, will hear how “a societal tipping point” is approaching, as eating less meat becomes normalized.
The conference, which takes place on 3 September in Berlin, brings together the international alternative protein industry, including established manufacturers and innovative startups, forward-thinking investors and future-oriented suppliers, application-oriented scientists and committed advocates. Together, they will examine the current state of market development, the latest trends, and best practices along the supply chain with a focus on the European market.
Among the key speakers is Professor Armando Perez-Cueto of Umeå University in Sweden which this month released the results of a survey of 7,800 EU consumers from nine European countries that looks at consumer attitudes towards plant-based fermented foods.
The study found that those 27% of survey respondents who described themselves as omnivores actually eat meat less than three times a month.
“This consumer study has shed light on the development towards a societal tipping point. With about 27% of omnivores eating as flexitarians, without identifying as flexitarians, this is a step forward, as it suggests that reducing meat consumption is becoming the new normal,” Professor Perez-Cuteo said in a press release on the study.
“We are really looking forward to hearing more about the study at the New Food Conference and the implications for the plant-based food market for the years ahead,” Virginia Cecchini Kuskow, Senior Food Industry Manager in Corporate Engagement at ProVeg, said.
Other talks at this year’s New Food Conference will cover subjects such as:
Precision fermentation
Fermentation occurs when microorganisms transform substances. Humans have been fermenting their foods for millennia, for example, into bread, cheese, and sauerkraut. Precision fermentation is a biotechnological process for tailored fermentation: bacteria, yeast, or fungi “learn” to produce milk proteins such as whey and casein or rennet without animals.
The process could revolutionize the production of dairy products. It is considered so promising that it is the focus of this year’s 50-million-euro funding for alternative proteins by the European Innovation Council. The casein manufacturer Fermify from Austria, the whey protein manufacturer Vivici from the Netherlands, the flavor manufacturer Givaudan from Switzerland, and the investment company Gerber-Rauth from Italy will explain how precision fermentation is changing manufacturing processes.
The nutritional value of alternative proteins: getting the messaging right
The medium is the message: for health-conscious consumers, the nutritional value of alternative proteins is crucial. The raw materials and their processing should be as good as the communication around the products. It is essential to meet consumers where they are and effectively clear up misunderstandings. How this works will be discussed at the conference by Denise Schmidt from Unilever, Armando Perez Cueto, Professor of Nutrition Sciences at Umeå University in Sweden, and Christopher Bryant, a consumer acceptance consultant, together with Anna-Lena Klapp, Head of Nutrition and Health at ProVeg International.
Decarbonization strategies
Switching to production processes that avoid greenhouse gas emissions is called decarbonization. Alternative proteins can make a significant contribution to reducing emissions in the food industry. This can be quantified and can help national decarbonization strategies succeed. At the same time, alternative proteins with their low resource requirements strengthen global food security. Ivo Rzegotta from the Good Food Institute Europe will explain in a lecture the crucial role alternative proteins can play for companies and governments.
Investments
Where new markets emerge, investments are needed. Startups from the ProVeg Incubator, which has already helped over 100 newcomers conquer the alternative protein market, are ready to go. This year, Atlantic Fish Co, Optimized Foods, and Friends & Family Pet Food Company from the USA, AIProtein from Egypt, and Fisheroo from Singapore will present their companies. Dana Wilson from the investor network FAIRR Initiative will share which trends excite investors.
Supply chains
The supply chains for plant-based alternative products begin in the field and end at the supermarket checkout. They connect farmers with suppliers, manufacturers, retailers, and consumers. To make supply chains future-proof and stable, all perspectives must be captured. The New Food Conference brings together the network Forum Moderne Landwirtschaft and the agricultural trader BayWa with retailers and the Danish Vegetarian Association on one stage.
Nudging
Nudging helps consumers make sustainable consumption decisions with small prompts. The goal is to make it easier for people to adjust their habits without exerting pressure or making demands. This can happen quietly, for example, when manufacturers replace animal ingredients with plant-based ones. Alexander Lamm from International Flavors & Fragrances and Kim van Drie from Hands Off My Chocolate will bring their expertise on formulations to
Alternative proteins
Proteins for human consumption that do not rely on industrial animal farming include products based on plants or fungi, as well as cell-based solutions, including those from precision fermentation. They offer alternatives for consumers and manufacturers and are central to the New Food Conference. Denise Blömers from the market research institute GfK will present current trends derived from the GfK Consumer Panel, which reflects the purchasing behavior of consumers in Germany.
Scaling
When a product enters the market, the vision becomes reality. If the product also resonates with the target audience, it is time to scale the success: the target audience, sales, and market share should grow. This requires sustainable strategies. Whether it is the private label manufacturer Lidl, the meat processor Tönnies, or the startups Planted and Nosh Bio, they have all successfully scaled plant-based alternative products – and will share their experiences at the New Food Conference.
To register for the conference both live and online, click here.
ENDS
Notes to Editors
For media inquiries, email Peter Rixon at [email protected]
For scientific data about the benefits of plant-based eating, see our Food System Data website.
About ProVeg International
Our vision is a world where everyone chooses delicious and healthy food that is good for all humans, animals, and our planet. ProVeg International is a food awareness organization with the mission to replace 50% of animal products globally with plant-based and cultivated foods by 2040.
