Meat Free Strategies Conference 2022

7 - 8

September

2022
  • The Chelsea Harbour Hotel
  • Free
  • Why attend?
  • Agenda
  • Speakers
  • Event Gallery
  • COVID 19
  • Sponsors
  • Contact Us

Why attend?

WHAT TO EXPECT FOR 2022?

Hear from some of the biggest and most innovative brands in your market. Learn what is round the corner in terms of future trends, NPD, product innovation and opportunities for growth. Hear from a mixture of the biggest brands including as well as new and upcoming disruptors. Equip yourself for the next 12 months by hearing about new trends in textures, flavours, product types, growth areas and understanding what it is that consumers really want.

150+

Attendees

15+

Exhibitors

75+

Speakers

25%

Attendees at Director+ level

150+

Attendees

15+

Exhibitors

75+

Speakers

25%

Attendees at Director+ level

Agenda

  • 7 Sep 2022
  • 8 Sep 2022
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8 AM

Registration and networking

8:50 AM

Chairman’s opening remarks

9 AM

For the Love of Food: How Leading with Taste First is How the Plant Based Industry Captures Market Share

  • Top 3 reasons consumers are choosing meat free options
  • The 4 essential pillars of meat-free product replication – How brands should prioritise the sensory experiences
  • Why focusing on the complete consumer experience is critical for converting consumers

Speakers

9:30 AM

Comment and Q&A on Alternative Proteins, Tried and Tested Process and Product Possibilities

  • Leading the conversation on protein alternatives and preparation and processing options
  • Pushing the boundaries of product innovation through to production
  • What does the future hold for starting up in plant based or adding alternative protein products to the range

Speakers

10 AM

Meat-Free Future: Capitalising upon the developing trends in the plant-based food and drink sector

  • An overview of how plant-based food, dairy alternatives, and free-from product ranges can cater to growing niches
  • Unpacking latest trends in ingredients, flavours, product formats, and eating occasions for plant-based food and drinks
  • Understanding consumer habits to successfully communicate meat and dairy alternative options to the best fitting occasion and diet
  • Looking at the challenges and opportunities in the foodservice, retail, and ecommerce to push plant-based products into a space of growth and demand

Speakers

10:30 AM

Morning Refreshments and Networking

11:15 AM

Insights from the technology kitchen: from Meat-Free to New Food

  • Supporting food companies in starting, optimizing and continuously evolving their meat-free production. Engineering for a better world: a holistic strategy for future-proof food

Speakers

11:45 AM

Seafood alternatives: the growth category making waves in the plant-based market

  • Fruits of the sea: how plant-based fish, prawns, and seafood are rising the ranks and entering the vegetarian and vegan diet
  • Why there is a need for seafood alternatives to promote marine conservation and sustainability
  • Asian flavours in western diets: key ingredient and flavour trends that suit seafood-inspired plant-based products
  • What kind of product innovation is out there and where are the gaps in the market?

Speakers

12 PM

Lunch and Networking

1 PM

What are the key indicators of success for the plant-based meat category

  • What are retailers looking for from alt. meats
  • Will alt. meat adoption rates plateau and why plant-based meats are not a novelty
  • Is price a measure of success for alt. meats

Speakers

1:30 PM

Flavoursome Feedback: How To Analyse a Taste Test

  • Discover juicy insights from a consumer survey that asked vegans, flexitarians and meat-eaters important questions about their fast-food eating habits.
  • Uncover similarities and differences in their answers that might help you think differently about how you target each group of consumers.
  • Find out how, by using text analytics, you can analyse voice-of-customer data to glean insights that you might not have thought to look for.

Speakers

2 PM

Afternoon Refreshments and Networking

2:45 PM

Vegameat. A new Vegan Meat Alternative with Proven EFSA Health Claims (“Medical Meat”)

  • It took over 50 years for Taiyo to develop a new process and technology and a series of several vegan meat alternatives that are free from any additives, 100% natural, is indistinguishable from real meat and that can use proven EFSA health claims

Speakers

3:15 PM

Panel Discussion : Plant-based or vegan? Does it matter which one your meat-free brand falls under?

  • Plant-based diet or vegan lifestyle – does the former connote health and the latter connote ethical living?
  • Consumer needs – thinking about which boxes the customer expects to tick when they see a meat-free product’s branding and messaging
  • The king of meat-free: is the term ‘vegan’ a one-size-fits-all surefire way to attract every time of customer?
  • Meat alternatives, dairy alternatives, to coincidentally plantbased snacks – looking at the full spectrum of meatless food products out there and how they fit into the category

Speakers

4 PM

Chair’s Closing Remarks

4:15 PM

Close of Day One

5:15 PM

Drinks Reception

8 AM

Registration and networking

8:50 AM

Chairman’s opening remarks

Speakers

9 AM

Keynote Kitchen confidential – invaluable insights from our vegan restaurant

  • Exploring how leveraging the launch of a retail and wholesale vegan brand can allow you to reach real live clients where you can deliver NPD products
  • Examining NPD challenges
  • Investigating the chef’s angle – why being a chef is so important for the food business

Speakers

9:30 AM

Roundtables

  • ROUNDTABLE ONE
  • Vegan Voices: Tracking Five Years of Veganuary Conversation
  • Discover how over-time text analysis enables you to track online conversations to reveal insights about why people choose to try a vegan lifestyle, and how you can target these consumers effectively.
  • Learn how, by spotting micro-trends in voice of consumer research, you’ll be able to shape future comms and marketing strategies
  • Inspire you to think differently about your audience research approach.
  • James Cuthbertson, CRO, Relative Insight
  • Georgie Elsworth, Business Development Manager, Relative Insight
  • ROUNDTABLE TWO
  • Plant-Based Consumers – A Moving Threat
  • Someone who connects with your products and brand at the start of their plant-based journey may then go on to adopt completely different buying
  • behaviours that renders your product obsolete to them six months later.
  • Brands need to understand this journey and what motivates plant-based so that your offerings can match
  • David Pannell, Founder, Vegan Business Tribe
  • ROUNDTABLE THREE
  • Improving the value of meat-free products via:
  • Better nutrition:
  • a What are consumers expectations / concerns specifically for AP nutrition?
  • b How can industry address these concerns in terms of improving the product, and in terms of communication and marketing (e.g. is NutriScore
  • and current labelling options enough to translate nutritional quality of AP products; does the industry need to educate consumers more about
  • nutrient density or other aspects?)
  • Less processing:
  • a are consumers (especially Gen Z) concerned about the relatively high level of processing and will this limit consumption of mimics in the future;
  • are / will consumers (in Europe / North America) be ready for “non-mimics” (“back to the vegetable”), or will they still mostly want mimics, but with
  • less protein isolates and less binders,…
  • b depending on the answer above; how can industry respond?
  • Joke Putseys, European Innovation / R&D Manager for Alternative Proteins, Griffith Foods
  • Jaume Cirera, Market Segment Manager for Alternative Proteins, Europe, Griffith Foods

Speakers

11 AM

Morning refreshments and networking

11:30 AM

Fireside Chat. Meat-free NPD: How to come up with a hit launch that suits your product range?

  • Creating a strong USP for a meat-free product – sharing strategies for defining your plant-based product’s value proposition
  • Market insight – how to balance what your existing customers want from your product range versus where the opportunities are in the plant-based market as a whole
  • Lessons learned – offering tips on achieving portfolio growth
  • Latest technology – which sub-categories are thriving right now, and where should meat-free brands focus their attention to meet consumer demand?

Speakers

12 PM

Foodservice: an untapped market for meat-free dining

  • A glance at consumers habits post-pandemic with the rise in eating out and increased demand for plant-based food options in the foodservice industry
  • How can brand owners ensure their products end up in the right establishments to increase sales?
  • Which meat-free products do consumers want on-the-go, and which should be sit down dining experiences?
  • Is nutrition or taste the priority for consumers eating out?

Speakers

12:30 PM

Lunch and networking

1:30 PM

FIRESIDE CHAT It’ll Never Catch On – A Decade of

  • Veganuary will be celebrating its 10th anniversary in January 2023
  • Exploring how Veganuary has grown into a global phenomenon and the impact this had had on the demand for plant-based food

Speakers

2 PM

Healthy Product, Healthy Brand: Why Nutrition Matters for Meat Alternatives

  • The role of meat alternatives in healthy sustainable food systems
  • Nutrition & health benefits of alternative proteins and threats to the health halo including the processed food debate
  • Staying ahead of the game: reformulation targets, advertising & promotion restrictions to high fat, salt, sugar (HFSS) foods & possible changes to front
  • of pack nutrition labelling

Speakers

2:30 PM

Close of Day Two

Speakers

Select a speaker to learn more

Back
Mark Dempsey
Global Consulting Director – Foodservice, GlobalData

Mark brings over 20 years experience in the foodservice, retail and FMCG sectors to GlobalData.  Mark joined the GlobalData team in 2017 following 5 years living in Canada where he was an insights leader for PepsiCo and strategy consulting leader for the NPD group.   In his role at GlobalData, Mark brings bold thought-leadership to global partners across the manufacturer, retailer and distributor segments; always striving to find new ways to create growth by positively influencing shopper behaviour.

Mark brings significant FMCG knowledge and expertise to the conference having led research around the world on topics from shopper segmentation, to category market sizing to innovation planning and the study of global best practices.

Mark will be chairing the conference whilst sharing his views on the changing nature of next generation product offerings, the demands and expectations of today’s consumer, and the innovations and trends that will shape the future…

Session Details:

Chairman’s opening remarks

2022-09-08, 8:50 AM

Session Details:

Meat-Free Future: Capitalising upon the developing trends in the plant-based food and drink sector

2022-09-07, 10:00 AM

View In Agenda

Social Links:

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Ash Parkes
Category Manager – Plant Based, Classic Fine Foods UK

Session Details:

Fireside Chat. Meat-free NPD: How to come up with a hit launch that suits your product range?

2022-09-08, 11:30 AM

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Mitch Lee
UK Food Service Sales And Development Chef, Heura Food

Session Details:

Foodservice: an untapped market for meat-free dining

2022-09-08, 12:00 PM

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Hannah Theobald
PhD, Head Of Nutrition, Quorn Foods

Session Details:

Healthy Product, Healthy Brand: Why Nutrition Matters for Meat Alternatives

2022-09-08, 2:00 PM

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Or Golan
Vice President & Global Development, Rudy’s Vegan Butcher

Session Details:

Keynote Kitchen confidential – invaluable insights from our vegan restaurant

2022-09-08, 9:00 AM

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Jaume Cirera
Market Segment Manager For Alternative Proteins, Europe, Griffith Foods

Jaume joined Griffith Foods in 2019 and is the Market Segment Manager for Alternative Protein solutions in Europe. His work focuses on promoting Griffith Foods as the product development partner of choice for meat alternative products, with the mission of helping processors to elevate the taste, texture and nutrition attributes of their products.

Prior to Griffith Foods, Jaume has worked as a business and marketing consultant and holds a master’s degree in Civil Engineering.

Session Details:

Roundtables

2022-09-08, 9:30 AM

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Joke Putseys
European Innovation / R&D Manager For Alternative Proteins, Griffith Foods

Joke has a background in Bioscience Engineering. She graduated as a Master in Agriculture and Tropical Agriculture, at the Catholic University of Leuven, in Belgium. In the following years, she investigated starch and starch-lipid interactions during her PhD. After leaving academia, she worked as a scientist and senior scientist at the DSM, focusing on physicochemical properties and structure-function relationships of materials and, specifically, of baking applications and meat alternatives. In her 11 years at DSM, she also broadened her understanding of sensory, rheology, processing, and biotechnology.

Joke Putseys joined Griffith Foods in November 2021 as European Innovation / R&D Manager for Alternative Proteins. In this role, she contributes to, structures and leads the proactive innovations regarding plant-based and alternative proteins to elevate Griffith Foods´ insights and become a thought leader in that area.

Session Details:

Roundtables

2022-09-08, 9:30 AM

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David Pannell
Founder, Vegan Business Tribe

Session Details:

Roundtables

2022-09-08, 9:30 AM

Session Details:

Panel Discussion : Plant-based or vegan? Does it matter which one your meat-free brand falls under?

2022-09-07, 3:15 PM

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Hannah Weller
International Corporate Engagement Manager, Veganuary

Session Details:

Panel Discussion : Plant-based or vegan? Does it matter which one your meat-free brand falls under?

2022-09-07, 3:15 PM

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Katharina Eist
International Business Development Manager, The Vegan Society

Session Details:

Panel Discussion : Plant-based or vegan? Does it matter which one your meat-free brand falls under?

2022-09-07, 3:15 PM

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Toni Vernelli
International Head Of Communications And Marketing,

The daughter of a butcher from a small town in Northern Canada, Toni gave up meat in her teens when she learned that we can live and be healthy without it. Now vegan for more than 30 years, she believes passionately that we need a mass shift towards plant-based eating and is proud to be part of an organisation fuelling this change. She also holds a PhD in Animal Behaviour.

Session Details:

FIRESIDE CHAT It’ll Never Catch On – A Decade of

2022-09-08, 1:30 PM

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James Cuthbertson
CRO, Relative Insight

James Cuthbertson is the CRO of Relative Insight. An innovator in text analytics, James helped to grow Relative Insight from its true start-up phase into a pioneer of text analysis servicing global clients such as F1, Amazon, Coca-Cola and HSBC.

With over 12 years-experience in the early stage technology market, James has grown, and developed sales and marketing functions focused on products in audience insights and data.

James is a keen vegetable grower and recently left London to relocate to the wild Kent countryside alongside his wife, and their ever-expanding menagerie of cats, dogs, chickens and babies.

Session Details:

Roundtables

2022-09-08, 9:30 AM

Session Details:

Flavoursome Feedback: How To Analyse a Taste Test

2022-09-07, 1:30 PM

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George Gill
Founder, Vegan FMCG And Former CEO Of The Vegan Society
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THERESA ROTHENBÜCHER
PhD, Co-Founder And Chief Scientific Officer, Revo Foods GmbH

Session Details:

Seafood alternatives: the growth category making waves in the plant-based market

2022-09-07, 11:45 AM

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Tim Pessers
Manager Application Technology, GEA Food Solutions

Session Details:

Insights from the technology kitchen: from Meat-Free to New Food

2022-09-07, 11:15 AM

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Rob Reames
VP Commercial , Eatplanted

Rob Reames is VP Commercial at Eatplanted, the number one Swiss meat alternative brand. Rob’s experience includes some of the biggest Global brands and he is no stranger to establishing new categories into the mainstream having led Alpro’s commercial team across Europe at Board level. Other brand experience includes PepsiCo, Reckitt and Danone internationally.

Rob strongly believes in purpose driven businesses like Eatplanted and he is deeply passionate about accelerating the growth and adoption of meat alternatives as part of healthy, plant-based and flexitarian diets.

Session Details:

Panel Discussion : Plant-based or vegan? Does it matter which one your meat-free brand falls under?

2022-09-07, 3:15 PM

Session Details:

What are the key indicators of success for the plant-based meat category

2022-09-07, 1:00 PM

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Next speaker
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Volker Fahldieck
Alternative Protein Specialist, Reiser

Session Details:

Comment and Q&A on Alternative Proteins, Tried and Tested Process and Product Possibilities

2022-09-07, 9:30 AM

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Next speaker
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Monica Talbert
Co- Founder & CEO, The Plant Based Seafood Co.

Session Details:

Panel Discussion : Plant-based or vegan? Does it matter which one your meat-free brand falls under?

2022-09-07, 3:15 PM

Session Details:

For the Love of Food: How Leading with Taste First is How the Plant Based Industry Captures Market Share

2022-09-07, 9:00 AM

View In Agenda
Next speaker
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Dr. Stefan Siebrecht
Managing Director Taiyo

Session Details:

Vegameat. A new Vegan Meat Alternative with Proven EFSA Health Claims (“Medical Meat”)

2022-09-07, 2:45 PM

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Sponsors

Select a sponsor to learn more

ROUNDTABLE SPONSOR

Exhibitors

Co-Sponsors

Drinks Reception

Session Sponsors

Covid19

Covid19

Your health and safety comes first, which is why we are strictly adhering to the latest guidance of the World Health Organization (WHO), national governments and local health authorities to ensure measures that will safeguard our guests, the industry, and the larger community as a whole. We can do this together.

Here’s how we are making events happen in 2022:

Clean

Enhanced deep cleaning and disinfection before, during and after events for ongoing sanitisation especially in/on high contact areas and fixtures.

Screen

From temperature checks to thermal scanning we align with every relevant health authority guideline to ensure a safe event environment.

Hygiene

Hand washing and sanitisation are easier and more accessible than ever at our events. You’ll find frequent sanitisation stations for disinfection and peace of mind.

Space

Density requirements will be strictly measured, managed and adhered to while contactless registration and event applications will be offered to keep guests comfortable and safe, while minimising queuing and contact. Digital alternatives to business cards and brochures will be strongly encouraged.

Face

When required by local governance, gloves, masks and relevant PPE will be used in appropriate roles such as by employees within food and beverage stations.

Trace

When needed, trace and contact guidelines will be utilised while adhering to local privacy regulations. When our sponsors, exhibitors, speakers and attendees come together to learn, network and do business, we want to ensure that they do so safely and confidently.

We’re looking forward to a secure, healthy and fun future for events in 2022 and beyond!

Best Regards,

The Arena Events Team

Enquiry

Contact Us

SPONSORSHIP ENQUIRIES

Valentin Gerasimuk

Head of Business Development – Consumer

+44 (0)207 936 6794

SPEAKING ENQUIRIES

Edwin Boadu

Conference Producer

MARKETING ENQUIRIES