Time: Wednesday, August 24th at 9:00-15:30
Place: Espoo, Tekniikantie 12, Technopolis Innopoli 1, Meeting room Leonardo
Free entry
Welcome to the Innovations in plant-based protein alternatives: A seminar dedicated to Finnish ecosystem
Increasing population, climate change and urbanisation are some of the global challenges, which are putting stress to the food system and risking the food security. Current livestock production can deliver only less than 20% of global world’s supply of calories with the cost of 15% of greenhouse gas emissions and 80% of global agricultural land (FAO statistics). Due to the limited agricultural resources (land, water, animal feed, fuel), the future demand cannot be satisfied by animal-based proteins without drastic adverse impacts on environment and humanity. Therefore, there is an urgent need to find new sustainable protein sources and new alternative foods to enable dietary shift.
Finland has been one of the pioneers in protein transition and home for many successful protein innovations and start-ups. This alternative plant proteins seminar will present the findings from two large national projects EXPRO and Leg4Life funded by Business Finland and Academy of Finland but also several EIT Food funded projects (Valocake, PROVE, Taste2Meat, Legucomf, 3TexVegs+H). The seminar program will also include two interactive panel discussions focusing on plant-based protein alternative ingredients and foods space in Finland.
Register to the event by 15.8.2022. Link to registration.
AGENDA:
09:00-11:45 Morning sessions:
Nordic plant protein ingredients
From ingredients to products – effect of processing
| 09:00-09:15 | Welcome and opening focusing on plant protein innovation and research in Finland Nesli Sözer, VTT |
| 09:15-09:30 | Plant protein innovation and research in EU EIT food presents |
| 09:30-09:45 | Compositional highlights of Nordic plant protein sources Anna-Maija Lampi, University of Helsinki |
| 9.45-10:00 | Nutritional benefits and challenges of Nordic plant-based protein sources Anne-Maria Pajari, University of Helsinki |
| 10.00-10.15 | Taste and flavour in Nordic plant-based protein sources Mari Sandell, University of Helsinki |
| 10:15-10:45 | Coffee break with posters |
| 10:45-11:00 | Sustainable processing technologies for plant protein ingredients Pekka Lehtinen, VTT |
| 11:00-11:15 | Bioprocessing to improve applicability of plant based ingredients Riikka Juvonen, VTT |
| 11:15-11:45 | Panel discussion with the speakers |
| 11:45–12:45 | Networking with lunch |
12:45-15:30 Afternoon sessions:
Focus on product level (both meat & dairy)
Sensory/ Consumer attitudes towards plant proteins
Nutritional aspects of plant based foods
| 12:45-13:00 | Consumer landscape in plant-based alternatives Kyösti Pennanen, University of Vaasa |
| 13:00-13:15 | Plant and hybrid meat alternatives Nesli Sözer, VTT |
| 13:15-13:30 | Fermentation to overcome challenges in plant protein products Rossana Coda, University of Helsinki |
| 13:30-13:45 | In vivo digestibility of faba bean proteins Suvi Itkonen, University of Helsinki |
| 13:45-14:15 | Coffee break with posters |
| 14:15-14:30 | Processing for nutrition: an overview on plant based alternative foods Jenni Lappi, VTT |
| 14:30-14:55 | Video recordings from Seedfood, Proferment, PAN Sweden Research Centre, GreenPlantFood 5-7 min video recordings |
| 14:55-15:25 | Panel discussion with the speakers and how to move forward Representatives from funding organizations (Business Finland, Ministry of Agriculture and Forestry, Academy of Finland, EIT Food) |
| 15:25-15:30 | Closing of the workshop |
Organizing team:
Nesli Sözer, Kaisu Honkapää and Pinja Pöri / VTT Technical Research Centre of Finland
Kati Katina, Anne-Maria Pajari and Marjukka Lamminen / University of Helsinki
Research projects organizing the workshop:
Globally competitive processing technologies for meat alternatives (EXPRO)
Legumes for Sustainable Food System and Healthy Life (Leg4Life)
EIT Food projects on plant protein topics
Funded by:
