Program

Join us for a focused and insights-packed program, with ample time for making new connections including networking drinks at the day’s close. Additional panellists and speakers yet to be announced.

Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Meet the Industry: Plant-Based Meat

The number of Australian plant-based meat brands on grocery shelves nearly doubled in FY2020, while established brands expanded their product offerings in New Zealand. Hear directly from key industry players sharing their diverse strategies, manufacturing models and target customers, followed by a lively discussion on shared challenges and potential solutions to scale their businesses.

Moderator: Karen Job, Food Frontier

Panel:

● Fable Food Co. - Michael Fox

● Coco & Lucas/Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue Foods - Chris Nicklin

● Fenn Foods - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.
Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.
Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

Panel:

● University of Auckland - Laura Domigan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Toft Bech

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?
Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?
Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.
Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Moderator: Karen Job, Food Frontier

 

Panel:

● Fable - Michael Fox

● Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue - Chris Nicklin

● vEEF - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.

Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.

Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

 

Panel:

● University of Auckland - Laura Domingan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Van Toften

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?

Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?

Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.

Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Host: Alice Zaslavsky, MC
Sessions
09:45 - 11:30

CH1: Plenary session 1: Opening Ceremony and Management of rheumatic diseases during the COVID-19 pandemic

Chairpersons:
Tsutomu Takeuchi and Rohini Handa

Speakers
COVID-19 in rheumatology practice in Japan
Tsutomu Takeuchi, Keio University School of Medicine

American College of Rheumatology Guidance for the Management of Rheumatic Disease in Adult Patients During the COVID-19 Pandemic
Ted Mikuls, University of Nebraska

RMD and COVID19: The EULAR perspective
Robert Landewe, University of Amsterdam

11:30 - 12:45

CH2: Morning symposium 1

"Beyond remission” based on patients’ subjective experiences for improved RA control

Chairpersons:

Professor Masayoshi Harigai
Professor and Chairperson of Department of rheumatology/Tokyo Women’s Medical University

Speakers:

Associate Professor Yuko Kaneko
Associate Professor, Division of Rheumatology and Department of Internal Medicine/Keio University School of Medicine

Brought to you by

CH4: Morning symposium 3

New treatment paradigm in RA: Focusing on a novel JAK inhibitor

Chairpersons/Speakers:

Professor Tatsuya Atsumi
Professor of Medicine in the Faculty of Medicine/Hokkaido University

Professor Yoshiya Tanaka
Professor and Chairman of the First Department of Internal Medicine/School of Medicine, University of Occupational and Environmental Health

Professor Tsutomu Takeuchi
Professor of Rheumatology, Department of Internal Medicine/Keio University School of Medicine

Brought to you by

12:45 - 13:15

Break

13:15 - 15:00

Chairpersons:
Mitsumasa Kishimoto, Katy Leung, Nazrul Islam

Chairpersons:
Sandra Navarro and Yoshiya Tanaka

Chairpersons:
Chi-Chen Chang and Ved Chaturvedi

"Beyond remission” based on patients’ subjective experiences for improved RA control

Professor Masayoshi Harigai
Tokyo Women’s Medical University

Solving the patient puzzle: A pragmatic approach to SpA management

Dr Mitsumasa Kishimoto
Kyorin University School of Medicine

New treatment paradigm in RA: Focusing on a novel JAK inhibitor

Professor Tatsuya Atsumi
Hokkaido University

Concurrent 1

Concurrent 2

Concurrent 3

15:00 - 15:30

Break

15:30 - 17:00

Concurrent 1 Title

Concurrent 2 Title

Concurrent 3 Title

Concurrent 4 Title

Concurrent 1

Concurrent 2

Concurrent 3

Concurrent 4

15:00 - 15:30

Closing Plenary

  • Day 1
  • Day 2
  • Day 3
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Meet the Industry: Plant-Based Meat

The number of Australian plant-based meat brands on grocery shelves nearly doubled in FY2020, while established brands expanded their product offerings in New Zealand. Hear directly from key industry players sharing their diverse strategies, manufacturing models and target customers, followed by a lively discussion on shared challenges and potential solutions to scale their businesses.

Moderator: Karen Job, Food Frontier

Panel:

● Fable Food Co. - Michael Fox

● Coco & Lucas/Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue Foods - Chris Nicklin

● Fenn Foods - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.
Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.
Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

Panel:

● University of Auckland - Laura Domigan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Toft Bech

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?
Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?
Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.
Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Moderator: Karen Job, Food Frontier

 

Panel:

● Fable - Michael Fox

● Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue - Chris Nicklin

● vEEF - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.

Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.

Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

 

Panel:

● University of Auckland - Laura Domingan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Van Toften

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?

Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?

Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.

Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Host: Alice Zaslavsky, MC
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Meet the Industry: Plant-Based Meat

The number of Australian plant-based meat brands on grocery shelves nearly doubled in FY2020, while established brands expanded their product offerings in New Zealand. Hear directly from key industry players sharing their diverse strategies, manufacturing models and target customers, followed by a lively discussion on shared challenges and potential solutions to scale their businesses.

Moderator: Karen Job, Food Frontier

Panel:

● Fable Food Co. - Michael Fox

● Coco & Lucas/Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue Foods - Chris Nicklin

● Fenn Foods - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.
Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.
Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

Panel:

● University of Auckland - Laura Domigan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Toft Bech

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?
Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?
Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.
Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Moderator: Karen Job, Food Frontier

 

Panel:

● Fable - Michael Fox

● Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue - Chris Nicklin

● vEEF - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.

Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.

Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

 

Panel:

● University of Auckland - Laura Domingan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Van Toften

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?

Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?

Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.

Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Host: Alice Zaslavsky, MC
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Meet the Industry: Plant-Based Meat

The number of Australian plant-based meat brands on grocery shelves nearly doubled in FY2020, while established brands expanded their product offerings in New Zealand. Hear directly from key industry players sharing their diverse strategies, manufacturing models and target customers, followed by a lively discussion on shared challenges and potential solutions to scale their businesses.

Moderator: Karen Job, Food Frontier

Panel:

● Fable Food Co. - Michael Fox

● Coco & Lucas/Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue Foods - Chris Nicklin

● Fenn Foods - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.
Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.
Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

Panel:

● University of Auckland - Laura Domigan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Toft Bech

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?
Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?
Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.
Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Sessions
Welcome & Introduction
Thomas King, CEO, Food Frontier

Alice Zaslavsky, Event MC
Keynote
To be announced
Session 1

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Presentations:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

 

Moderator: Sarah Nolet, AgThentic

 

Panel:

● Australian Plant Proteins - Brendan McKeegan

● CSIRO - Michelle Colgrave

● Agriculture Victoria - Professor German Spangenberg

● David Jochinke, Grains Farmer

Concurrent Sessions
Session 2A

Capturing an Emerging Agricultural Opportunity: Plant Protein in Australia

From beans to peas to lupin, Australia grows over 1.9 million tonnes of legumes and pulses annually. Using protein from these crops to create plant-based meats and other food products is a lucrative and value-adding agricultural opportunity. Learn about the exciting progress being made to open up Australia’s domestic plant protein pipeline, and how our farmers stand to benefit.

Moderator: Karen Job, Food Frontier

 

Panel:

● Fable - Michael Fox

● Earth - Diem Fuggersberger

● Sustainable Foods - Justin Lemmens

● Rogue - Chris Nicklin

● vEEF - Alejandro Cancino

Session 2B

Meet the Industry: Cultivated Meat and Precision Fermentation

You can’t escape the headlines on ‘meat grown from cells’’ and ‘milk without the cow’, but how does the average consumer begin to understand this new food innovation? Hear from pioneering companies on the promising breadth of products that cellular technologies offer, what it takes to set up shop in Australia including challenges in the talent and investment pipeline, and the research underway across Australia to bring these products to market.

Moderator: Dean Powell, Good Food Institute

 

Panel:

● Vow - George Peppou

● Nourish Ingredients - James Petrie

● Me & FoodTech - Esha Saxena

● Cellular Agriculture Australia - Bianca Le

Session 3A

Age of the Flexitarian: Understanding Consumer Attitudes Down Under

Meat alternatives have long found an audience in vegetarians and vegans, yet those dietary demographics haven't grown significantly over the past few years. Increasing sales of the newest and most meat-like alternatives on the market are being driven by flexitarian consumers. Hear fresh insights from new research on who’s eating meat alternatives and why, the barriers to consumer purchase that still remain, and how plant-based meat manufacturers can use these insights to mature the category.

Host: Alice Zaslavsky, MC

 

Presentation:

● CSIRO - Sinead Golley

Session 3B

Cultivated Meat’s Path to Market

Cultivated meat and functional ingredients produced via precision fermentation may seem novel, yet are the same as conventional animal proteins and fats at the cellular level and produced with long-established, well-tested technologies. What’s the domestic sector’s vision for bringing cultivated meat to market as countries overseas begin approving its sale? How could Australia and New Zealand’s regulator enable this? What might those first products be, and what challenges does the sector face in naming, pricing and marketing a broad variety of hybrid and novel products?

Moderator: Karen Job, Food Frontier

 

Panel:

● University of Auckland - Laura Domingan

● Shiok Meats - Dr Ka Yi Ling

● Vow - Tim Noakesmith

Session 4

Building an Internationally Successful Alt Proteins Company

Launching and growing a successful brand in any industry is an endeavour – a challenge amplified for those entering the fast-changing, quickly-crowding arena of alternative proteins. Gather invaluable insights from leading international brand Meatless Farm about their journey to define and understand their consumers, build a unique product while balancing speed to market, scale and leverage new channels, and all the advice they’d give themselves if they could turn back the clock a few years.

Digital Presentation:

● Meatless Farm - Morten Van Toften

Session 5

Demand on our Doorstep: The Asia Opportunity

Asia is home to over half of the world’s population and where the greatest increase in meat demand is arising. It’s also a place where many cultures have a long history of eating meat alternatives, and demand for plant-based meat products is predicted to rise by 200% in the next five years in China and Thailand in particular. As Australian and New Zealand plant-based meat companies eye export opportunities at their doorstep, what’s happening in target Asian markets and how can exporters cater to the diverse and evolving consumer preferences across Asia?

Host: Vanessa Matthijssen, Deloitte

 

Fireside chat:

● v2food - Andrew May

● New Zealand Trade and Enterprise - Vanessa O’Neill

Session 6

Building a $3B Industry: What Consumer Barriers Must be Overcome?

Growing interest in plant-based meat has dialled up the volume of conversation amongst media and consumers, spurring heated questions around the sustainability, nutrition and composition of these products. At the same time, demand from increasingly curious and conscious consumers is driving greater availability of these products across supermarkets and restaurant chains. How are retailers and foodservice responding to this growing interest, while at the same time navigating mixed perceptions to reach a broader spectrum of consumers?

Moderator: Allen Zelden, Intrinity Global

 

Panel:

● CSIRO - Sinead Golley

● Australian Foodservice Advocacy Body - Tony Green

● FoodBytes - Teri Lichtenstein, Accredited Practising Dietitian

Session 7

Future of Alt Proteins Down Under: Where To From Here?

The plant-based portion of the alternative proteins sector has expanded rapidly in recent years, as the inevitably of global protein diversification is upon us. What technologies, partnerships and investments will be required to maintain this momentum down under, while also broadening our region’s participation in the global alternative proteins sector? What technologies are capturing investor interest, and how will evolving expectations around sustainability shape the products of the future? Hear from industry and investment experts on the breadth of opportunities for Australia and New Zealand to develop alternative protein products that address major challenges, as well as the barriers still to be overcome.

Host: Thomas King, Food Frontier

 

Fireside chat:

● Harvest B - Kristi Riordan

● Kilara Capital - Ben Krasnostein

● Eden Brew - Jim Fader

Closing Remarks
Food Frontier
Networking & Drinks
Host: Alice Zaslavsky, MC
1. Michelle Colgrave_CSIRO-web

Michelle Colgrave

CSIRO

Professor Michelle Colgrave is the Leader of CSIRO’s Future Protein Mission. The Future Protein Mission is centred on principles of sustainable growth delivering high quality, affordable and nutritionally optimised protein for Australia. It will develop protein-based industries (including plant-based protein, traditional protein, insect and microbial protein) along the value chain from production to the customer, delivering premium protein ingredients and products, addressing the rapid growth of the protein-based sector.

2. Tony Green_Australian Foodservice Advocacy Body-web

Tony Green

Australian Foodservice Advocacy Body

With a passion for food, Tony Green has enjoyed 30+ years in the Foodservice industry – first as a chef, then sales & marketing roles within blue chip manufacturing & distribution businesses. He now leads the first & only complete industry association, the Australian Foodservice Advocacy Body (AFAB).

3. Vanessa Matthijssen_Deloitte-web

Vanessa Matthijssen

Deloitte

Vanessa Matthijssen is the Future of Food and Consumer Products sector lead at Deloitte Australia. She works with Food and Agri businesses to help them embrace and leverage technology for the businesses to grow. She works with large corporates and start-ups to fast-track tech-enabled innovation in order to make a more profound impact on the world.

4. Teri Lichtenstein APD_FoodBytes-web

Teri Lichtenstein, APD

FoodBytes

Teri Lichtenstein is an Accredited Practising Dietitian, Nutritionist and Sports Dietitian who has worked in the food and health industry for over 20 years. Teri is director of FoodBytes, a specialist consulting agency providing strategic nutrition services to leading global food companies, government and tertiary institutions and industry bodies. Teri is a board member of Nutrition Australia and has served on advisory committees for Dietitians Australia, Sports Dietitians Australia and recently joined the Food Frontier advisory board.

5. Brendan McKeegan_Australian Plant Proteins-web

Brendan McKeegan

Australian Plant Proteins

Brendan McKeegan is Co-Founder & Director Australian Plant Proteins (APP). APP was founded in 2016 to capture the significant opportunity for Australia to play a key role in the supply of high-quality plant proteins to meet increasing global demand. APP produces protein isolates from pulses (faba beans, pea, lentils, chickpeas, mung beans) using a proprietary process which creates highly functional, ‘clean’, great tasting proteins suitable for a range of food and beverage applications.

6. Sinead Golley_CSIRO-web

Sinead Golley

CSIRO

Dr Sinead Golley is a behavioural scientist who joined the CSIRO in May 2009. Her particular expertise lies in the areas of social-cognitive and applied health psychology, with specialised understanding of the relationship between implicit cognitive processes, and subsequent biases in attitudes, attributions and decision making. Her current research topics include the understanding the drivers of food choice, in particular food avoidance, acceptance of novel technologies in relation to food.

7. Chris Nicklin_Rogue Foods-web

Chris Nicklin

Rogue

Chris Nicklin was appointed GM of Rogue in 2019. Chris has 40 years experience in retail, specialising in fresh foods, vertically integrated supply chains, centralised production and private label development (dry & fresh). His global experience includes Woolworths NZ, Dairy Farms SE Asia and 10 years with the WES Farmers acquisition turn around team at Coles.

8. Dr Ling Ka Yi_Shiok Meats-web

Dr Ka Yi Ling

Shiok Meats

Dr Ka Yi Ling is the CTO & Co-founder of Shiok Meats. Dr Ka Yi Ling is a developmental and stem cell biologist with over 10 years of expertise. In 2018, she co-founded Shiok Meats with Dr Sandhya Sriram. She is an active science communicator and also advises several cellular agriculture initiatives and associations.

9. Justin Lemmens_Sustainable Foods-web

Justin Lemmens

Sustainable Foods

Justin Lemmens has launched and operated several NZ F&B businesses and has 25 years experiences in FMCG and food manufacturing and a drive for creating, building and business with purpose. The latest being Sustainable Foods which is a leading innovator and provider of delicious, nutritious, plant-based protein that helps us better nourish ourselves and also nurture our planet.

10. Dean Powell_Good Food Institute Asia-web

Dean Powell

Good Food Institute Asia

Dean Powell is the Science and Technology Specialist for The Good Food Institute Asia-Pacific, engaging with industry, academia and governments to accelerate the alternative protein sector. He holds a Ph.D. in molecular and cellular biology and worked for the Australian Government as a food safety scientific assessor and international policy analyst.

Alice Zaslavsky_Edible Adventures Productions

Alice Zaslavsky | MC - AltProteins 22

Cookbook Author & Broadcaster

Alice Zaslavsky is a cookbook author and broadcaster bringing good food to people of all ages. Her vegetable bible In Praise of Veg topped the Australian cookbook charts, proving that you can, in fact make friends with salad. As a regular face and voice on ABC News Breakfast and ABC radio nationally, Alice brings audaciously accessible recipes and useful tidbits to viewers and listeners that helps drive the country’s conversations around food. Alice is also the creative force behind Nomcast and Phenomenom (with an M!), a Hort Innovation funded project, redefining what it means to teach kids about fresh produce and bringing food into every subject – both in the classroom and at home.

Kristi Riordan_Harvest B-web

Kristi Riordan

Harvest B

Kristi Riordan is Co-Founder and CEO of Harvest B, a Sydney based company making ingredients to create novel plant-based meat, backed by W23, Woolworths’ venture capital arm. Kristi is an experienced operating executive that has led multiple venture backed companies over the past twenty years from startup to global scale and is driven to work on initiatives that will create a stronger future.

Sarah Nolet

Sarah Nolet

AgThentic Group

Sarah Nolet is an internationally recognized agriculture innovation expert and co-founder of the AgThentic Group, including AgThentic Advisory and Tenacious Ventures, Australia’s only specialist agrifood tech VC firm. Sarah has been instrumental in building the agtech ecosystem in Australia and globally, as well as been ministerially appointed to the board of Industry, Innovation and Science Australia (IISA).

Andrew May - v2food-web

Andrew May

v2food

Andrew May is the Chief Growth Officer at v2food since joining the company in 2019. His food & FMCG marketing experience across Australia & Asia-Pacific has helped shape the global vision of v2food, and enabled the growth of the organisation from a startup to a leading player in the Asia-Pacific region.

Michael Fox_Fable Food-web

Michael Fox

Fable Food

In 2019 Michael co-founded Fable Food Co. in partnership with the 3 Michelin Star British chef Heston Blumenthal. Along side Fine Dining Chef/Mushroom Scientist Jim Fuller, Michael and the team at Fable develop delicious meaty food made from mushrooms and all natural, minimally processed plant based ingredients, which are now available in Australia, the UK and Singapore at over 400 restaurants and cafes, 1,700 retail stores and through the meal kit subscription company Marley Spoon.

ProfSpangenberg

German Spangenberg

Agriculture Victoria

Professor German Spangenberg is Head, Agriculture Victoria Research for Agriculture Victoria; Professor and Head of School of Applied Systems Biology with La Trobe University; and Director of AgriBio. He is also Director and Chief Scientific Officer of the agricultural biotechnology company Phytogene Pty Ltd. Professor Spangenberg was awarded the Public Service Medal for outstanding public service through scientific research programs in the agricultural sector in Victoria on Australia Day 2017.

Allen Zelden_Intrinity Global-web

Allen Zelden

Intrinity Global

Allen Zelden is the founder of Intrinity Global where he assists plant-based food and next-gen material companies looking to scale-up and execute growth through increased sales, funds raised and access to global networks and manufacturing. He is also President of digital eco-conscious platform FUTUREVVORLD and Future Food Advisor at Kilara Capital.

Bianca Le_Celluar Agriculture Australia-web

Bianca Le

Celluar Agriculture Australia

Dr Bianca Le is a cell biologist and Honorary Fellow at the University of Melbourne. Bianca is the Director of Cellular Agriculture Australia, a nonprofit accelerating cellular agriculture R&D. She is an experienced science communicator and has contributed to national policy projects at the Academy of Technology and Engineering.

James Petrie_Nourish Ingredients-web

James Petrie

Nourish Ingredients

Dr. James Petrie is the co-founder and CEO of Nourish Ingredients. An experienced crop metabolic engineer, James is now using his decades of expertise in synthetic biology to take the plant-based meat and dairy space to the next level with Nourish’s animal-free fats.

Diem Fuggersberger_Coco_Lucas-web

Diem Fuggersberger

Coco & Lucas | Earth

Diem Fuggersberger is an award winning entrepreneur, flavour alchemist and storyteller. She is the Founder of Coco & Lucas + Earth and Co-Founder & CEO Berger Ingredients. The daughter of a butcher, Diem embarked on a plant-based journey with a vision to create deep, positive and sustainable change in the diets and lifestyles of the people of Australia and beyond.

Morten Toft Bech_Meatless Farm-web

Morten Toft Bech

Meatless Farm

Morten Toft Bech is an entrepreneur and investor who started Meatless Farm in 2016 to help reduce the world’s dependency on intensively farmed meat. In 2018, the company launched its original fresh mince in UK retailer, Sainsbury’s. It is now one of the UK’s fastest growing plant-based brands, available in 22 countries with major retail and foodservice partners.

George Peppou_Vow-web

George Peppou

Vow

George Peppou is co-founder and CEO of Vow. Vow produces meat that is better than meat we eat today, creating the world’s most tantalising and unique culinary experiences. Vow does this by culturing the cells of animals, from both species we eat today and those we could never farm, creating a range of cell ingredients which can be turned into a wide variety of products – all produced using the same manufacturing process. George began his career as a chef whilst studying biochemistery at the Univesity of Sydney. George is a serial entrepreneur and inventor, with over 30 patents granted.

Tim Noakesmith_Vow-web

Tim Noakesmith

Vow

Tim Noakesmith is a serial entrepreneur, design professional and the Co-founder of Vow – a future-focussed food company, blending biology breakthroughs and food science to create a new category of food made with animal cells, and not the animal. Tim has held a number of Senior roles in Design and Product Strategy and before launching Vow was the Global Human-Centred Design Lead for Cochlear.

Esha Saxena_Me _ Food Tech-web

Esha Saxena

ME& Food Tech

Co-Founder of ME& Food Tech Esha Saxena is a proven brand and business executive with a decade of experience in new product development, brand building, in-store ranging and execution and consumer marketing from Google and Mars. Esha has a passion for disruptive innovation and food sustainability and is the only female entrepreneur in cellular agriculture in Australia.

Alejandro Cancino_Fenn Foods-web

Alejandro Cancino

Fenn Foods

Highly awarded chef Alejandro Cancino never set out to become a pioneer of the plant-based cooking scene. And yet – having spent many years building a remarkably successful career as a respected culinary talent, Alejandro made the bold decision to found Fenn Foods, a company which is now leading the plant-based meat industry in Australia.

Ben Krasnostein_Kilara Capital

Ben Krasnostein

Kilara Capital

Ben Krasnostein is Principal and Managing Director of Kilara Capital, a deal origination and investment management business, dedicated to providing sustainable investment opportunities for a zero-carbon future. Ben leads the Kilara Private Equity Team and is responsible for overall management and strategy across the Kilara Group.

Jim Fader_Eden Brew_web

Jim Fader

Eden Brew

Jim Fader is a purpose-driven business leader with 20+ years in retail across multiple sectors and countries and 5+ years in business turnarounds and restructures. Jim has chased innovation all his career; from fresh food product development through award winning Duty Free store concepts to turning car tyres into printer ink in a waste-to-energy startup. Jim builds entrepreneurial cultures with an authentic leadership style focussing on people, pace and collaboration.

Vanessa ONeill_NZTE

Vanessa O’Neill

New Zealand Trade and Enterprise

Vanessa is NZTE’s trade commissioner and consul-general in Melbourne. Most recently she was an enterprise consulting director with KPMG Auckland, following their acquisition of her consulting business Estute+. At KPMG she was also the food and beverage sector lead, advising companies on growth and export strategies. Her industry experience spans technology, telecommunications, seed and venture capital, FMCG, large-format retailing, foodservice and packaging in NZ, Australia, and the UK.

David Jochinke-web

David Jochinke

Grains Farmer

David Jochinke, otherwise known as ‘DJ’, is a third generation dryland broadacre grain farmer at Murra Warra in the Wimmera. He is a Nuffield Scholar and Australian Rural Leadership Fellow and has been heavily involved in farmer advocacy since finishing his Diploma of Applied Science at Longerenong College.

Placeholder-1.png

Speaker Name

Company Name

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam ornare ante et sem vestibulum tempor. Etiam laoreet, neque eu blandit vulputate, lacus risus interdum odio, id tempus ipsum dolor sit amet lacus. Curabitur pharetra mi ac orci rutrum, vitae ornare risus sodales. Quisque aliquam vehicula quam nec porttitor. Ut mattis nec risus in pellentesque. Etiam dapibus nec elit at varius. Nulla ullamcorper aliquam congue. Mauris blandit nunc quis dolor imperdiet, non viverra arcu consequat.