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28-29 September, 2022, Rotterdam/Netherlands: Sustainable Plant Based Protein & Fermentation Solutions EU

Promising proteins from fava beans, mycelium, sunflower to algae - Taste, texturisation & supply challenges

Shift towards plant-based & meat alternatives protein continues to play a major role in human nutrition. 
A wider variety by alternative proteins, new ingredients and production methods are constantly developed  to mimic the taste, texture and consistency.   

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