Green Protein Network (members only)

14. juni 2022

This meeting focuses on origin of the ingredients.

10:00: Welcome

Round of introductions

Climate friendly production of plant based foods from from Danish peas, KlimÆPro GUDP project.

Mette Damborg Hansen, Specialist in plant-based food, SEGES

Challenges and opportunities for trading plant-based ingredients

Topics in the presentation:

• Short and long supply chains;
• Defining quality of plant-based ingredients;
• Diversifying the market for plant-based ingredients through quality attributes;
• The presentation includes examples from European supply chains and the TRUE project (true-project.eu).

Karen Hamann, CEO and Head of research, IFAU Institute for Food Studies & Agro Industrial Development

The network will discuss:

• What importance does origin of ingredients have to your product?
• What are the challenges and/or benefits?
• How is the supply situation for the green proteins currently? Limited supply or plenty? For conventional and organic?
• Does the origin have an importance in regards to sustainability?

 Max. 2 participants from each company

Innovationskraft
When you participate in this event, your time will be used as co-financing for the project Innovationskraft, which is funded by Danmarks Erhvervsfremmebestyrelse and Uddannelses- og Forskningsstyrelsen at a standard rate. Read more about the project