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. 

Sessions

8:30 am

Registration & Coffee

9:00 am
Welcome & Introduction
Thomas King, Founder, Food Frontier
Alice Zaslavsky, Event MC
9:25 am
Keynote
Tony Hunter, Global Food Futurist
9:45 am
Dignitary Address
Victorian Minister for Agriculture Mary-Anne Thomas
9:50 am

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:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO

Host: Sarah Nolet, Tenacious Ventures

Panel:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO
● Dr Garry Rosewarne, Agriculture Victoria
● David Jochinke, Grains Farmer

10:45 am
Morning Tea
11:15 am
Session 2 (Concurrent sessions)

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.

Host: Kim Berry, Food & Drink Business

Panel:
● Michael Fox, Fable Food Co.
● Diem Fuggersberger, Coco & Lucas / Earth
● Justin Lemmens, Sustainable Foods
● Alejandro Cancino, Fenn Foods
● Matt Dunn, Proform Foods

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.

Host: Dr Dean Powell, Good Food Institute APAC

Panel:
● George Peppou, Vow
● Dr Jared Raynes, All G Foods
● Esha Saxena, Me& FoodTech
● Dr Sam Perkins, Cellular Agriculture Australia

11:55 am
Session 3 (Concurrent sessions)

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.

Presentation:
Dr Sinead Golley, CSIRO

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?

Host: Danielle Bowling, Intermedia

Panel:
● Glen Neal, Food Standards Australia New Zealand
● Dr Ka Yi Ling, Shiok Meats
● Tim Noakesmith, Vow

12:30 pm
Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
1:30 pm
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:

Morten Toft Bech, Meatless Farm

2:10 pm
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:

● Andrew May, v2food
● Tom Parker, New Zealand Trade & Enterprise

2:55 pm
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, PlantForm Partners

Panel:

● Sinead Golley, CSIRO
● Tony Green, Australian Foodservice Advocacy Body
● Teri Lichtenstein, Accredited Practising Dietitian, FoodBytes

3:40 pm

Afternoon Tea

3:55 pm
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: Jane Sydenham-Clarke, CEO, Food Frontier

Fireside chat:

● Kristi Riordan, Harvest B
● Ben Krasnostein, Kilara Capital
● Jim Fader, Eden Brew

4:50 pm
Closing Remarks
Jane Sydenham-Clarke, CEO, Food Frontier
5:00 pm
Networking & Drinks

With dishes featuring plant-based meats by our cocktail hour sponsors Fenn Foods
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

Sessions

8:30 am

Registration & Coffee

9:00 am
Welcome & Introduction
Thomas King, Founder, Food Frontier
Alice Zaslavsky, Event MC
9:25 am
Keynote
Tony Hunter, Global Food Futurist
9:45 am
Dignitary Address
Victorian Minister for Agriculture Mary-Anne Thomas
9:50 am

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:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO

Host: Sarah Nolet, Tenacious Ventures

Panel:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO
● Dr Garry Rosewarne, Agriculture Victoria
● David Jochinke, Grains Farmer

10:45 am
Morning Tea
11:15 am
Session 2 (Concurrent sessions)

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.

Host: Kim Berry, Food & Drink Business

Panel:
● Michael Fox, Fable Food Co.
● Diem Fuggersberger, Coco & Lucas / Earth
● Justin Lemmens, Sustainable Foods
● Alejandro Cancino, Fenn Foods
● Matt Dunn, Proform Foods

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.

Host: Dr Dean Powell, Good Food Institute APAC

Panel:
● George Peppou, Vow
● Dr Jared Raynes, All G Foods
● Esha Saxena, Me& FoodTech
● Dr Sam Perkins, Cellular Agriculture Australia

11:55 am
Session 3 (Concurrent sessions)

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.

Presentation:
Dr Sinead Golley, CSIRO

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?

Host: Danielle Bowling, Intermedia

Panel:
● Glen Neal, Food Standards Australia New Zealand
● Dr Ka Yi Ling, Shiok Meats
● Tim Noakesmith, Vow

12:30 pm
Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
1:30 pm
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:

Morten Toft Bech, Meatless Farm

2:10 pm
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:

● Andrew May, v2food
● Tom Parker, New Zealand Trade & Enterprise

2:55 pm
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, PlantForm Partners

Panel:

● Sinead Golley, CSIRO
● Tony Green, Australian Foodservice Advocacy Body
● Teri Lichtenstein, Accredited Practising Dietitian, FoodBytes

3:40 pm

Afternoon Tea

3:55 pm
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: Jane Sydenham-Clarke, CEO, Food Frontier

Fireside chat:

● Kristi Riordan, Harvest B
● Ben Krasnostein, Kilara Capital
● Jim Fader, Eden Brew

4:50 pm
Closing Remarks
Jane Sydenham-Clarke, CEO, Food Frontier
5:00 pm
Networking & Drinks

With dishes featuring plant-based meats by our cocktail hour sponsors Fenn Foods
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

8:30 am

Registration & Coffee

9:00 am
Welcome & Introduction
Thomas King, Founder, Food Frontier
Alice Zaslavsky, Event MC
9:25 am
Keynote
Tony Hunter, Global Food Futurist
9:45 am
Dignitary Address
Victorian Minister for Agriculture Mary-Anne Thomas
9:50 am

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:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO

Host: Sarah Nolet, Tenacious Ventures

Panel:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO
● Dr Garry Rosewarne, Agriculture Victoria
● David Jochinke, Grains Farmer

10:45 am
Morning Tea
11:15 am
Session 2 (Concurrent sessions)

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.

Host: Kim Berry, Food & Drink Business

Panel:
● Michael Fox, Fable Food Co.
● Diem Fuggersberger, Coco & Lucas / Earth
● Justin Lemmens, Sustainable Foods
● Alejandro Cancino, Fenn Foods
● Matt Dunn, Proform Foods

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.

Host: Dr Dean Powell, Good Food Institute APAC

Panel:
● George Peppou, Vow
● Dr Jared Raynes, All G Foods
● Esha Saxena, Me& FoodTech
● Dr Sam Perkins, Cellular Agriculture Australia

11:55 am
Session 3 (Concurrent sessions)

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.

Presentation:
Dr Sinead Golley, CSIRO

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?

Host: Danielle Bowling, Intermedia

Panel:
● Glen Neal, Food Standards Australia New Zealand
● Dr Ka Yi Ling, Shiok Meats
● Tim Noakesmith, Vow

12:30 pm
Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
1:30 pm
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:

Morten Toft Bech, Meatless Farm

2:10 pm
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:

● Andrew May, v2food
● Tom Parker, New Zealand Trade & Enterprise

2:55 pm
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, PlantForm Partners

Panel:

● Sinead Golley, CSIRO
● Tony Green, Australian Foodservice Advocacy Body
● Teri Lichtenstein, Accredited Practising Dietitian, FoodBytes

3:40 pm

Afternoon Tea

3:55 pm
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: Jane Sydenham-Clarke, CEO, Food Frontier

Fireside chat:

● Kristi Riordan, Harvest B
● Ben Krasnostein, Kilara Capital
● Jim Fader, Eden Brew

4:50 pm
Closing Remarks
Jane Sydenham-Clarke, CEO, Food Frontier
5:00 pm
Networking & Drinks

With dishes featuring plant-based meats by our cocktail hour sponsors Fenn Foods
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

8:30 am

Registration & Coffee

9:00 am
Welcome & Introduction
Thomas King, Founder, Food Frontier
Alice Zaslavsky, Event MC
9:25 am
Keynote
Tony Hunter, Global Food Futurist
9:45 am
Dignitary Address
Victorian Minister for Agriculture Mary-Anne Thomas
9:50 am

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:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO

Host: Sarah Nolet, Tenacious Ventures

Panel:
● Phil McFarlane, Australian Plant Proteins
● Prof Michelle Colgrave, CSIRO
● Dr Garry Rosewarne, Agriculture Victoria
● David Jochinke, Grains Farmer

10:45 am
Morning Tea
11:15 am
Session 2 (Concurrent sessions)

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.

Host: Kim Berry, Food & Drink Business

Panel:
● Michael Fox, Fable Food Co.
● Diem Fuggersberger, Coco & Lucas / Earth
● Justin Lemmens, Sustainable Foods
● Alejandro Cancino, Fenn Foods
● Matt Dunn, Proform Foods

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.

Host: Dr Dean Powell, Good Food Institute APAC

Panel:
● George Peppou, Vow
● Dr Jared Raynes, All G Foods
● Esha Saxena, Me& FoodTech
● Dr Sam Perkins, Cellular Agriculture Australia

11:55 am
Session 3 (Concurrent sessions)

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.

Presentation:
Dr Sinead Golley, CSIRO

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?

Host: Danielle Bowling, Intermedia

Panel:
● Glen Neal, Food Standards Australia New Zealand
● Dr Ka Yi Ling, Shiok Meats
● Tim Noakesmith, Vow

12:30 pm
Lunch Break
With dishes featuring plant-based meats by our food sponsors MEET and Rogue Foods
1:30 pm
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:

Morten Toft Bech, Meatless Farm

2:10 pm
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:

● Andrew May, v2food
● Tom Parker, New Zealand Trade & Enterprise

2:55 pm
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, PlantForm Partners

Panel:

● Sinead Golley, CSIRO
● Tony Green, Australian Foodservice Advocacy Body
● Teri Lichtenstein, Accredited Practising Dietitian, FoodBytes

3:40 pm

Afternoon Tea

3:55 pm
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: Jane Sydenham-Clarke, CEO, Food Frontier

Fireside chat:

● Kristi Riordan, Harvest B
● Ben Krasnostein, Kilara Capital
● Jim Fader, Eden Brew

4:50 pm
Closing Remarks
Jane Sydenham-Clarke, CEO, Food Frontier
5:00 pm
Networking & Drinks

With dishes featuring plant-based meats by our cocktail hour sponsors Fenn Foods
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
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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

Tom Parker Profile Image

Tom Parker

New Zealand Trade & Enterprise

Tom Parker, Commercial Business Advisor for New Zealand Trade & Enterprise, is an experienced business development, marketing, and communications specialist with a focus on international trade. A Mandarin speaker, Tom has worked in international program management (AFL & Asialink), government (Austrade, City of Melbourne), media (ABC Beijing & Melbourne), as well as successfully building two businesses.

Sam Perkins - 500px x 500px - Circular

Sam Perkins

Cellular Agriculture Australia

Dr Sam Perkins is the newly appointed CEO at Cellular Agriculture Australia. Sam is an experienced humanitarian engineer, accomplished academic and nonprofit leader. He has over 10 years experience across the academic, nonprofit and private sectors in Europe, Africa and the Asia-Pacific region. Sam developed and applied his expertise in strategic leadership and innovation management at organisations such as UNHCR, Bright Products AS, and Engineers Without Borders Australia. Sam completed a PhD in aeronautical engineering and a postdoctoral fellowship at the University of Tasmania.

Matt Dun - 400px x 400px

Matthew Dunn

ProForm Foods

Matthew Dunn is the Chief Executive Officer of ProForm Foods and founder of MEET. As a triple Olympian for Australia in swimming, he understands the benefits of good nutrition to maximise physical and mental performance. He has joined the family business and continues to apply his philosophy of great tasting nutritious products that are good for you and benefit the environment.

Anne Mary - AltProteins 22

Minister Mary-Anne Thomas

Victorian Minister for Agriculture

Mary-Anne Thomas was first elected to Parliament as the Labor Member for Macedon in 2014 and appointed Minister for Agriculture and Minister for Regional Development in 2020. She has a strong appreciation of the needs of people living in regional communities, having grown up in a small farming community in NE Victoria. Prior to being elected to Parliament, Minister Thomas worked across the public, private and community sectors, including as a communications executive at the Department of Premier and Cabinet, NAB, and Plan International. 

Jane Sydenham - Founder

Jane Sydenham-Clarke

Food Frontier

Jane Sydenham-Clarke is CEO of Food Frontier, where she applies her impressive track record driving purposeful systems change to expanding Food Frontier’s role as the lead educator and facilitator in the alt-proteins ecosystem down under. She has held executive and management positions in government, commercial and not-for-profit sectors, including current board roles. Most recently, Jane was CEO of Skyline Education Foundation Australia, and held C-suite roles at Federation Square, Southgate Arts and Leisure Precinct, Kidney Health Australia and VicHealth. 

_Thomas King - Founder

Thomas King

Food Frontier

Thomas King is Founder and Chair of Food Frontier. A social entrepreneur, international speaker and future food specialist, for the last decade Thomas has driven food systems, environmental and poverty alleviation initiatives across five continents. He founded Food Frontier to help businesses, policymakers and innovators to understand the emergence and unlock the benefits of alternative proteins. He is a Myer Fellow (2019), Young Australian of the Year VIC (2015), and a seasoned public speaker, having presented at 100+ conferences, schools and summits since 2014

Gary - 500px x 500px - Transperant

Dr Garry Rosewarne

Agriculture Victoria

Dr Garry Rosewarne is a Senior Research Scientist at Agriculture Victoria, overseeing the National Lentil and Field Pea Breeding programs along with several pulse research projects. He has released 14 crop varieties and published over 40 scientifically reviewed articles. He is also a Senior Fellow at the University of Melbourne and President of the newly formed Pulse Grains Society of Australia Inc.

Phil McFarlane - 500px x 500px - Transperant

Phil McFarlane

Australian Plant Proteins (APP)

Phil McFarlane is a 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. Phil is responsible for APP’s R&D, business operations, and developing its future assets expansion strategy.

Glen - 400px x 400px

Glen Neal

Food Standards Australia New Zealand

As the General Manager, Risk Management and Intelligence for FSANZ, Glen Neal is responsible for the risk management and intelligence functions associated with developing food standards. This includes labelling, contaminants, composition, additives and foods requiring preapproval such as novel foods, public health nutrition standards, and the economics and social science inputs to standards development.

Jared - AltProteins 22

Dr Jared Raynes

All G Foods

All G Foods Head of Precision Fermentation & Dairy, Dr Jared Raynes previously worked as team leader of Food Chemistry at the CSIRO. He spent the last 9 years researching casein proteins and the casein micelle in unparalleled detail and achieved what we believe is a world’s first in assembling casein micelles using precision fermentation.

Hamish - AltProteins 22

Hamish Campbell

New Zealand Trade & Enterprise

Hamish Campbell is NZTE’s Sydney trade commissioner, with a background in sales, category and commercial strategy leadership in the FMCG industry. Hamish has worked across New Zealand, Australia and South Africa, spending 25 years with global multi-nationals Unilever & Kimberly-Clark in a variety of leadership roles.

Kim - AltProteins 22

Kim Berry

Food & Drink Business

Kim Berry is the editor of the media platform Food & Drink Business. She specialises in reporting on innovation and leadership, consumer trends, sustainability, and technological change in Australia’s largest manufacturing sector. Her passion is to showcase the people and companies pushing boundaries and being bold, whether they are scrappy start-ups or global players. She produces twice weekly eNewsletters, a weekly video news bulletin, a monthly magazine, and a regular podcast.

Danielle Bowling - AltProteins 22

Danielle Bowling

Intermedia

Danielle Bowling is a Journalist and Researcher at Intermedia, Australia and New Zealand’s largest business-to-business publishing company. She has extensive experience reporting on and promoting Australia’s foodservice industry, and spent the best part of a decade as Journalist and Editor at Hospitality magazine, before moving into a PR and Communications role at a premium restaurant group in Sydney’s CBD. At Intermedia, Danielle’s at the helm of Future Alternative, a roundtable and networking event for Australia’s plant-based and alternative protein industry, and is continuing to research this burgeoning sector.

Tony Hunter - AltProteins 22

Tony Hunter

Future Cubed

Tony Hunter is a Global Food Futurist Speaker, Food Scientist, and Strategic Foresight consultant specialising in the Future of Food. His Big Idea is that food is now technology and technology advances exponentially. Food is now TECHXponential™.

His distinctive combination of scientific qualifications, business experience and detailed understanding of food technologies drives his unique perspective on the Future of Food.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Allen Zelden_Intrinity Global-web

Allen Zelden

PlantForm Partners

Allen Zelden is the founder of Intrinity Global and PlantForm Partners, which both assist 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.

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.

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.

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.

Sarah Nolet

Sarah Nolet

Tenacious Ventures

Sarah Nolet is an internationally recognised agriculture innovation expert and co-founder of 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).

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.