2019 is a year in which plant-based products are sweeping the world, and another climax will be made in 2020. Plant-based meat has become a key word for the media. For the business opportunities and challenges brought by the boom, how should we interpret the changes in the needs of the new generation and the differences among existing products? DuPont will bring you the latest consumer insights and work with you to explore the most potential plant-based meat solutions to achieve deliciousness with technology and help a green future.

· What is plant-based meat and what motivations are driving people to the category?

· What category trends exist in the US and globally?

· Why is China, and Asia as a whole, a critical market for plant-based meat?

· How can plant-based meat brands, both foreign and domestic, succeed in the Chinese marketplace?

· What makes Beyond Meat unique and how is it insulating itself from growing competition?

Firmenich is a leader in developing winning taste solutions for vegan protein products around the world. In this keynote we will explore the critical “moments of truth” for consumers of Vegan Protein products and share insights about their expectations. Protein sources like Soy and Pea create challenges for meaty taste, but our research into aroma binding and release shows how to reduce negative and enhance the positive aromas to deliver authentic, satisfying meaty flavor profiles.

For ordinary consumers, the most important point in choosing artificial meat is whether the taste of artificial meat is comparable to ordinary meat? After a whole day of brainstorming, let us taste the real artificial meat dishes and treat your tongue. We will invite the pioneers of artificial meat to bring us 8-10 dishes, on-site tasting with everyone.

Animal agriculture occupies nearly half of the world’s land, is responsible for 15% of global greenhouse gas emissions and consumes 25% of the world’s freshwater. Impossible Foods’ mission is to restore biodiversity and reduce the impact of climate change by transforming the global food system. To do this, the company makes delicious, nutritious, affordable and sustainable meat, fish and dairy from plants that use just a small fraction of land, water and energy compared to meat from animals.

Nick Halla, Senior Vice President for International of Impossible Foods will share the story of how Impossible Foods started and how the company plans to accomplish its ambitious but necessary mission.

The global population will grow by approx. 2.3 billion people by 2050. This will demand an additional 260 million tons of protein in our food chains, but neither our current sources nor most of the current processing techniques are enough to close this gap.
The journey towards ensure full recovery of proteins from traditionally raw materials as well as the search for alternatives has begun – and Alfa Laval’s proven equipment and processes are ready to deal with the challenges we have ahead of us.
In his 30 minutes talk, Mr. Bent Ludvigsen – global process specialist with more than 30 years of experience and world class expertise in processing of proteins - will provide a glimpse into the most value preserving, sustainable and innovative protein processing technologies currently available, and explain why this is also good for business.
His presentation will provide insights to important global trends, a high-level overview of the core process steps, as well as a dive into existing applications and case stories ranging from food grade meat & fish by-product processing, insect proteins up to plant-based protein applications.
The key message of this talk is reminding us all that the world is facing serious challenges with regards to sustainability in protein and food supply in general, but that solutions to tackle this are already available. Let us take the challenge proactively and lead the way for the generations to come!

1. Amid the global headwinds from Covid-19 and the ongoing glocalisation trends, how the plant-based protein upstarts are enabled to follow through local compliance and meet domestic food security requirements?
2. How to improve and iterate the value propositon of the products?

Cultured meat is a close mimic of natural meat in flavor, taste, texture and nutrition. Researchers at Harvard University have grown rabbit and cow muscle cells on edible gelatin scaffolds, which overcomes a great obstacle of cultured meat engineering. However, there are a number of technical challenges facing large-scale production, including cell source, culture media and bioreactor. Most stem cells passing can only be done in a limited number of times. Fetal bovine serum has rich nutrients for muscle and fat cell maturation but is expensive. Can we find a low-cost, serum-free and food-grade media? Bioreactor, generating a controlled environment suitable for in vitro management of the mammalian cells, needs to be upgraded for mass production. Is it possible to eat cultured meat products without raising and slaughtering animals?

15:30-15:45 Keynote Speech: Luke MacQueen

15:45-16:00 Keynote Speech: Cai Linton

16:00-16:40 Panel Discussion: Luke MacQueen & Cai Linton & Shijie Ding

Cell-based/cultivated meat and seafood products are real meat made from cells. Various production processes have been developed by different companies but none of them requires the slaughter of animals. The production of cell-based/cultivated meats and seafood will potentially use less energy and land compared to traditional production methods. Furthermore, the nutritional value of these products could be even higher than that of traditional products providing a health benefit for the consumers. At the same time, cell-based/cultivated meats and seafood products will be free of contaminants such as PCB or mercury. Taken together, these are great potential benefits for consumers, animal welfare, and the environment. But how can this new industry realize these benefits? What are the ways to optimize the positive impact? What are the options to make cell-based/cultivated meats and seafood products available to a broad consumer base? What social problems can artificial meat solve? What new problems it will bring?
Note: Cell based/cultivated meats in this topic refers in particular to meat grown from animal cells.

16:40-16:50 Background Introduction (Regulation)： David Ettinger

16:50-17:00 Background Introduction (Technique)： Yuki Hanyu

17:00-17:40 Panel Discussion： David Ettinger & Yuki Hanyu & Ryan Xue & Tao Zhang