This conference addressed plant proteins in a North European context:
• The potentials for growing protein plants in cold climates
• Trends regarding consumption of plant proteins
• Environmental effects of shifting from meat proteins to plant proteins
• Technological possibilities to recover plant proteins
• Nutritional aspects of plant protein based diets
• Sensory and culinary qualities of plant proteins
Venue: May 21, 2019, Sorø, Denmark.
Intro: The ecological and social systems of the planet are facing major challenges which call for a shift towards a more sustainable society.
The UN has established 17 Sustainable Development Goals (SDGs) for 2030, thereby seeking to mobilize global efforts around a common set of goals and targets. Among future challenges are meeting global food demands and securing sustainable protein sources.
One way to meet this goal is for the Western world to shift towards a diet based on more plant protein. Vegetarianism and veganism started as “underground” movements, but today there is growing awareness among the public in general that we need to reduce our meat consumption for the sake of the planet and future generations.
This growing interest in products based on plant protein is giving rise to new eating habits and new business opportunities, which can be observed in the increasing number of plant-protein cookbooks, plant based ready meals, and vegetarian and vegan products.
PROGRAM OUTLINE
09.00 Arrival – tea, coffee, small snack
10.00 Welcome – the scene of plant protein
Assistant professor Susanne Laugesen & associate professor Christian Coff,
University College Absalon, Denmark
10.10 Cultivation of protein crops – possibilities and challenges in Northern Europe
Johannes Ravn Jørgensen, associate professor in crop cultivation, Aarhus
University, Denmark
10.45 Break
11.00 The Rise of Post-Animal Foods – Consumer trends and plant proteins
Tobias Linné, assistant professor at the Department of Communication and Media,
Lund University, Sweden
11.35 Parallel session
Sensory and poster workshop 1
• Sensory and culinary profiles of selected plant proteins with tasting (Pea drink, Lasagna with pea based mince, Potato protein-based baby food, Broad bean patty, Amaranth crispbread, Coffee flour for protein enrichment, Falafel minced mixture added roasted hemp seeds)
Students from Nutrition and Health at University College Absalon
Exhibitors from the food industry: Agro business park (DK), Kaffe Bueno ApS (DK), AVOO (LT), Brotbüro gmbh (DE), Borela (LT), Healthy Choice (LT), Aventure AB (SE), Nordic Quinoa (DK), Foodture (DK)
12.00 Lunch – Menu; variations on plant proteins
12.50 Sustainability of plant proteins – replacing meat in private and public kitchens
Henrik Saxe, Dr. agro and consultant at Mindful FOOD Solutions, Denmark
13.25 Break
13.40 Plant protein recovery technologies with focus on membrane processes
– from raw plant material to edible proteins
Frank Lipnizki, Professor at Department of Chemical Engineering,
Lund University, Sweden
14.15 Parallel session
Sensory and poster workshop 2
• Sensory and culinary profiles of selected plant proteins with tasting (Pea drink, Lasagna with pea based mince, Potato protein-based baby food, Broad bean patty, Amaranth crispbread, Coffee flour for protein enrichment, Falafel minced mixture added roasted hemp seeds)
Students from Nutrition and Health at University College Absalon
Exhibitors from the food industry: Agro business park (DK), Kaffe Bueno ApS (DK), AVOO (LT), Brotbüro gmbh (DE), Borela (LT), Healthy Choice (LT), Aventure AB (SE), Nordic Quinoa (DK), Foodture (DK)
15.00 Final debate: speakers and audience
15.30 End of conference
16.00-21.00 Evening program (by invitations only: Project partner, Associated Partner, VIP)
Venue: May 21, 2019, Sorø, Denmark.