The 2nd evolution of plant-based products and high-quality ingredients

ProVeg ist die erste internationale Ernährungsorganisation, die sich global für die pflanzliche Lebensweise einsetzt. Die Vision von ProVeg ist eine Welt, in der sich jeder für eine genussvolle und gesunde Ernährung entscheidet: zugunsten der Menschen, der Tiere und der Erde.Mit wirkungsvollen Kampagnen, einem internationalen Netzwerk und praktischen Tipps unterstützt ProVeg bei der Umsetzung einer genussvollen pflanzlichen Ernährung. Dafür arbeitet ProVeg mit den wichtigsten Akteuren aus Politik, Wirtschaft und Gesellschaft zusammen, um den Wandel hin zu einer nachhaltigen Lebensweise zu beschleunigen.__________________________________________________________________________ProVeg is a leading international food awareness organisationworking across four continents, with ongoing plans for future expansion.We strive for a world where everyone chooses delicious and healthy food that is good for all humans, animals, and our planet.ProVeg collaborates with governments, public institutions, and the food industry to improve the taste, ease, and accessibility of plant-based food. We appreciate every step that individuals, organisations, and institutions take towards a more plant-based lifestyle and a more sustainable society.

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As plant-based products penetrate markets all around the globe, consumer demands increase: healthy, clean, local are the new trends.

With a growing consumer base, the demand for high-quality products is also increasing. It is no longer sufficient for a meal to be free of animal products – food is increasingly perceived as a holistic means to increase health and wellbeing without compromising on sensory experiences. Consumers are asking for clean-food items that meet their need for nutrition, convenience, and taste while fitting into their busy lifestyles. In this webinar, we will be exploring how functional ingredients are a key element in creating plant-based products that live up to such expectations.Our experts:Gertjan Klijnstra, Business Development Manager at AvebeAfter studying food technology Gertjan Klinjstra worked as project manager NPD at Leaf International for 5 years, and introduced several new candy and chewing gum products in the European market. Then he worked as an application specialist at Solanic BV, doing more fundamental research on the functional behavior of plant proteins resulting in 2 application patents. After receiving his master’s degree in business administration, Gertjan started working as technical sales manager at Royal Steensma, servicing the Benelux bakery industry. After 2 years it was time for a more international role, so he started at Avebe where he introduced the first food grade potato protein in the market. Now as New Business Development Manager he is constantly looking for new market opportunities. With more than 20 years of experience in the food industry, he has built a substantial technical knowledge base and excellent commercial business insight.Dr Alexander Smerz, Head of Business Unit Nutrition at DöhlerAfter finishing his PhD in Chemistry 1996, Alexander Smerz joined the R&amp;D department of the Döhler Group in Germany, with responsibility for basic research raw materials and technology, focusing on the development of new functional ingredients and the identification of market opportunities. Three years later, he moved into the business development of FTNF flavours, which paved the way for more commercially-oriented roles. Thereafter, he headed various functions, from concept management to B2C product management and global responsibility of product management of flavours, before moving to Celanese and heading Innovation Management, with a focus on natural sweetening and preservation. In 2013, he joined ICL as Global Market Segment Lead Beverages, helping to extend the phosphate business into a solution-oriented protein unit. In late 2017, he moved back to Döhler, where he is now globally responsible for the Business Units Health and Texture.Leonardo Rubio Anselmi, Strategic Marketing Manager Beverages and Nutritional Bars at DuPont Nutrition &amp; BiosciencesLeonardo Rubio Anselmi joined DuPont in 2017 and has more than 15 years of experience in market-research consulting, commercial development, and product and marketing management on a regional (Europe, Middle East and Africa) and global level. For the last 10 years, Anselmi has been focusing on the food industry in areas such as foodservice and ingredients – across a wide range of segments such as beverages, dairy alternatives, bakery, savory, and nutrition.Anselmi has a Colombian-Italian background and holds a degree in business administration from Universidad del Rosario in Bogota (Colombia), a Masters’ in International Business from Hochschule für Technik und Wirtschaft in Berlin (Germany), and a Strategic Management Diploma from the Business School Lausanne in Switzerland. Anselmi is currently based in Copenhagen (Denmark) and is fluent in six languages.The webinar will be facilitated by Olivia Fox Cabane, author, speaker and co-founder of Kind Earth Tech.Our experts will also be speaking at the <a href="https://www.new-food-conference.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">New Food Conference</a>, Europe&#x27;s biggest conference on alternative protein solutions that is bringing together leading food industry stakeholders to transform our food system. <a href="https://www.new-food-conference.com/tickets" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Get your tickets now!</a>You will be able to ask questions via the Q&amp;A in Zoom. If you already have questions that you would like answered during the webinar, please reach out via email to kathleen.gerstenberg@proveg.com.To stay informed on updates about the New Food Conference and the latest developments in the alternative protein sector, sign up to the <a href="https://proveg.com/what-we-do/corporate-engagement/#footer-offset" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">ProVeg B2B newsletter</a>.

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The 2nd evolution of plant-based products and high-quality ingredients

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