SUMMIT 2019 13TH PLANT BASED FOODS - BRIDGE2FOOD
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13th Plant Based Foods Summit 2019 Shifting Consumer Behaviour Unique 3-in-1 Summit > New Consumer Insights > New Retail & Food Service Trends > New Category & Brand Opportunities June 3-5 | Calgary | Alberta | Canada 40+ Speakers | 400+ delegates | 50 Exhibitors | 25 hrs Networking Bridge2Food.com
Easy Networking & Planning 1- Objectives 2- Unique 3-in-1 Industry Tracks 3- Why join? 4- Registration Benefits 5- Programme 6- 1-on-1 Business Meetings 7- Partners & Exhibitors 2019 8- Exhibitors 2018 9- Partnering & Exhibiting Benefits 10- Build on Bridge2Food Networks 2
Objectives
Plant Protein Ingredients Summit Theme: ‘Shifting Consumer Behavior’
Unique 3-in-1 Industry Summit + Exhibition:
- New Consumer Insights Track
- New Retail & Food Service Trends Track
- New Category & Brands Track
The 13th Plant-Based Foods Summit will focus on consumer, retail, foods service trends as well
as new category and brand opportunities.
The demand for plant based foods is increasing and there are many opportunities for retailers,
food service operators, and brands to serve the consumer better and more inspiring foods.
Consumers are also seeking more healthy and sustainable diets and they are increasing their
plant-based foods intake.
What is driving consumers? How relevant is the climate when shopping for food? What are the
nutritional characteristcs? Is this a relevant trend? What does Generation X think about
plant-based or vegan offerings?
How can retailers and food service channels capitalize on the trend of plant based? Where are
we now and what does the future look like? What are the do’s and don’ts to build the category
with brands? What can North America learn from Europe?
Innovation is booming. New brands and categories are popping up in the existing outlets, but
also in new ones. Who will lead the market in 2 years time? How do investors perceive the plant
based opportunity
and new brands active in this space?
This unique Summit will enable brands to validate their strategies and develop new opportuni-
ties with key partners, retailers, and food service channels.
3
Unique 3-in-1 Industry Tracks
Consumer Trends Track
This Track will create a better
understanding of consumers. What is
driving them? How relevant is the climate
when shopping for food? What are the
nutritional requirements? Is this a relevant
trend? What does Generation X think about
plant based or vegan? How to
communicate? How will Canada’s New
Food Guide influence consumers? What will
drive consumers to buy more plant based
foods?
Retail & Food Service
Trends Track
The purpose of this Track to discuss and
showcase how retailers and food service
channels capitalize on plant based
opportunities? Where are we now and how
does the future look like? What are the do’s
and don’ts to build the category with
brands? What can North America learn
from Europe?
Category & Brand
Opportunities Track
This Track will focus on innovation.
Investments in marketing and category
development by brands is booming. New
brands and categories are popping up in
the existing outlets, and new channels are
also being developed. Who will lead the
market in the next two years? What is the
opportunity for meat, dairy, bakery and
other traditional categories? How can they
ride the wave? How do investors look at the
plant based opportunity and at new brands
in this space?
4
Why Join?
Guaranteed great insights & discussions,
business development and networking
+ 40 Top level & well-known speakers
+ 400 Delegates
+ 50 Exhibitors
+ 100 New products
+ 25 hours Networking
2018 Protein Summit Results (450 Delegates)
The Summit is well-known for its excellent networking during long coffee- and lunch breaks,
dinner and the opening reception
Delegate Evaluation (Based on 75% Feedback) (8 = very good, 9 = great, 10 = top)
Insights - 8.0
Network 8.8
Bridge2Food 8.8
Industry Profiles
30% Retail & Food Services Channels
40% Brands, Private Label Manufacturers from dairy, health, bakery, snacks, confectionery,
convenience foods
20% Private label brands
Leadership Profiles
40% CEO, CMO, CIO, CSO, CTO
40% VP, Director, Business Unit Leader
20% Manager
Function Profiles
30% Business Management
20% Category Management
20% Marketing, Sales and Brand Management
10% Sustainability Management
10% Purchasing
10% VC/Finance
5
Registration Benefits
Registration: The Bridge2Food promise
• Inspiration: Our over 40+ speakers will inspire the industry with trends and foresight to
facilitate innovation for a healthier life and more sustainable planet
• Growth: We have built a balanced program of business and technical presentations to
maximize the experience for our 400+ attendees
• Hospitality: As your host, we aim to provide a quality experience from the moment you
arrive to the moment you depart. We appreciate you are with us to learn and network, but
it is our goal to showcase the Western hospitality Calgary is famous for. Program highlights
include a welcome reception followed by a mix and mingle dinner at one of Calgary’s top
venues and optional tours to local businesses.
• Package: Your registration includes...
• Two day full platform participation - June 3
• Free Innovations Tours - June 3
• Welcome reception - June 3
• Dinner - June 4 (Optional)
• Refreshments during breaks and lunches
• Platform folder
• Digital access to all presentations after the Summit
• Great inspiration, learning and networking opportunities
• Opportunities to validate your strategies, develop new projects and grow your network
Your Investment
Benefit from an early registration & save up to CAN$ 350!
> Check out our website https:www.bridge2food.com/summits/plant-based-foods-north-
america/info/registration/
Start-up companies please contact Bridge2Food for the special discount code. Special group
packages for 3 or more registrations!
For more information, contact Bridge2Food at +31 620039196 or meetings@bridge2food.com
6
Registration Benefits
Your Registration Package Includes a lot !
Two Day Full Summit Participation, June 3-5
Free Welcome Reception - June 3
Summit Networking Dinner - June 4
Meeting Innovation Leaders during Breaks and Lunches
Unique Business-2-Business Networking
Great Inspiration, Learning and Connecting Opportunities
Opportunities to Validate Strategies, Develop New Projects
and Grow your Network
Digital Access to Presentations after Summit
7
Plenary Programme 4-June 4 June 09:00 - 09:15 Welcome & Opening Summit Chair - Mr. Gerard Klein Essink, Founder & CEO, Bridge2Food, Netherlands 09:15 - 09:40 Securing Western Canada’s Advantage in Plant Protein - Mr. Bill Greuel, Chief Executive Officer, Protein Industries Canada, Canada 09:40 - 10:05 Building a Plant-Based Eco-System - Mr. Dave Burdek, Assistant Deputy Minister, Alberta Government, Canada 10:05 - 10:30 Shifting Consumer Behavior: Which Way Forward? - Mrs. Beena Goldenberg, CEO, Hain Celestial, Canada 10:30 - 11:15 Morning Break with Plant-Based Foods Tastings Innovations 11:15 - 11:40 New Canadian Food Guide - Prof. Dr. Sylvain Charlebois, Professor in Food Distribution and Policy, Dalhousie University, Canada 11:40 - 12:05 The Consumer & Nutrition or Climate: Which one comes first? 12:05 - 12:30 The North-American Challenge & Opportunity - Mr. Dave Burdek, Assistant Deputy Minister, Alberta Government, Canada 12:30 - 13:50 Lunch Break with Plant-Based Foods Tastings & Ingredient Innovations 5 June 12:30 - 13:30 Lunch Break with Plant-Based Foods Tastings & Ingredient Innovations 13:30 - 13:55 Food, Agri & Innovation Temple Grandin, Professor, Colorado State University, United States 14:00 - 14:30 New Consumer, Retail & Food Service, and Category & Brand Insights from Summit Tracks by Chairs - Ms. Leslie Ewing, Plant-Based Foods of Canada 14:00 - 14:30 Discussion with Track Chairs Mrs. Beena Goldenberg, CEO, Hain Celestial, Canada 14:30 - 15:00 What’s in the Eye of the Beholder? 15:00 - 15:25 The Week of Plant Proteins - Review - Mr. Bill Greuel, Chief Executive Officer, Protein Industries Canada, Canada 15:25 - 15:35 Summary & Closure of Summit Chair - Mr. Gerard Klein Essink, Founder & CEO, Bridge2Food, Netherlands 8
Track I: Consumer Trends
4 June
13:55 - 14:00 Welcome & Opening Track Chair - Ms. Leslie Ewing, Plant-Based Foods of Canada
14:00 - 14:25 The North-American Market Opportunity
14:30 - 14:55 What’s on the Consumer Mind? - Mr. Jeff Doucette, General Manager, Field Agent, Canada
15:00 - 15:25 Changing Meat & Meat-Free Consumption via Digital Media - Mr. Ben Sussna, Head of
Marketing and Innovation , Quorn, United States
15:30 - 16:15 Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:45 - 17:10 The White Space for Dairy & Dairy-Free
16:45 - 17:10 The Beverages Consumer Outlook on Plant Based
16:45 - 17:10 The Market Opportunity from an Investors Perspective - Mr. Jonathan Goodkey, Senior
Associate, Avrio Capital, Canada
17:15 - 17:30 Panel Discussion: Future Consumption Patterns - Mr. Jonathan Goodkey, Senior Associate,
Avrio Capital, Canada
19:00 - 21:30 Summit Dinner
5 June
08:55 - 09:00 Welcome & Opening Track Chair - Ms. Leslie Ewing, Plant-Based Foods of Canada
Trends, Canada
09:00 - 09:25 What is the right story for consumer?
09:30 - 09:55 Reaching the Consumer Online - Who’s the target group?
10:00 - 10:25 Vegetarian Foods: Certifying the products and sector
10:30 - 11:00 Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25 Sustainability, Climate & Nutrition - Consumer Needs
11:30 - 11:55 Sustainability The Consumer Metric Challenge - Mr. Gordon Bacon, CEO, Pulse Canada,
Canada
12:00 - 12:30 Panel Discussion: A Common Sustainability Ground ? - Mr. Gordon Bacon, CEO, Pulse
Canada, Canada
9
Track II: Retail & Food Service Opportunities 4 June 13:55 - 14:00 Welcome & Opening Track Chair - Mrs. Beena Goldenberg, CEO, Hain Celestial, Canada 14:00 - 14:25 Retailing to Consumers: The White Space 14:30 - 14:55 Category Opportunities for Retailers - Mr. Ihab Leheta, International Sales, Beyond Meat, Canada 15:00 - 15:25 Plant-Based Foods: The European Experience of Building a New Chilled Category - Mrs. Annette Kauppinen, CMO, Gold & Green Foods Ltd, Finland 15:00 - 15:25 Panel Discussion: What’s the Consumer Opportunity? - Mrs. Annette Kauppinen, CMO, Gold & Green Foods Ltd, Finland 15:30 - 16:15 Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations 16:15 - 16:40 Plant-Protein Trends in Food Service - Mrs. Shanna Munro, President and Chief Executive Officer, Restaurants Canada, Canada 16:45 - 17:10 Foodservice Trends in Europe - Ms. Marie Molde, Food Industry Expert, Datassentials, United States 17:15 - 17:30 Panel Discussion: Plant-Based, Vegetarian, Vegan or Nothing? - Ms. Marie Molde, Food Industry Expert, Datassentials, United States 19:00 - 21:30 Summit Dinner 5 June 08:55 - 09:00 Welcome & Opening Track Chair 09:00 - 09:25 Going vegan?! All the way or part-time? - Mr. Rio Infantino, President & Founder, Cooper Branch, Canada 09:30 - 09:55 Building a Plant-Based Foods Eco-System in The Netherlands: A Multi-Stakeholder Approach Mr. Henk Schouten, CEO, GoodBite / Schouten Europe, Germany 10:00 - 10:25 Food Guide: The Next Level 10:30 - 11:00 Morning Break with Plant-Based Foods Tastings & Ingredient Innovations 11:00 - 11:25 Creating A New Category in Retail: Chilled Meat-Free Innovations 11:30 - 11:55 Creating A New Dairy-Free Category in Food Service 12:00 - 12:30 Panel Discussion: Plant-Based Consumption Drivers & Choices 10
Track III: Category & Brand Innovations
4 June
13:55 - 14:00 Welcome & Opening Track Chair
14:00 - 14:25 New Developments in Meat-Free Globally - Mr. Henk Schouten, CEO, GoodBite / Schouten
Europe, Germany
14:00 - 14:25 The (Canadian) Plant-Based Foods Category Experience & Outlook … - Mr. Yves Poitvin,
President, Pacific Institute of Culinary Arts (PICA), Canada
15:00 - 15:25 Top Do and Don’ts in Getting in Retail Channels Sandi Hester, Marketing Director, Tree of
Life Canada, Canada
15:30 - 16:15 Afternoon Break with Plant-Based Foods Tastings & Ingredient Innovations
16:15 - 16:40 Bars, Brains & Plant: Where is the Opportunity & Challenge? - Mr. Christopher Boyse,
Founder & Chief Bar Maker, Brain Bar, Canada
16:45 - 17:10 The Asian Opportunity with Plant-Based Pork
17:15 - 17:30 Panel Discussion Mr. Christopher Boyse, Founder & Chief Bar Maker, Brain Bar, Canada
19:00 - 21:30 Summit Dinner
5 June
08:55 - 09:00 Welcome & Opening Track Chair - Mr. Edwin Bark, Former Managing Director of Nestlé’s
Tivall Europe, Nestle, Netherlands
09:00 - 09:25 Top Do and Don’ts in Getting in Foodservice Channels Sandi Hester, Marketing Director,
Tree of Life Canada, Canada
09:30 - 09:55 Plant-based Foods: Beyond burgers. The success of snacking solutions - Mr. Jan
Kasten, Manager, DJM Food Processing, Netherlands
10:00 - 10:25 Indoor Farming - The Ultimate Solution - Mr. Keith Driver, EVP Growth, Enterra Feed
Corporation, Canada
10:30 - 11:00 Morning Break with Plant-Based Foods Tastings & Ingredient Innovations
11:00 - 11:25 Co-Product Innovation: Challenges & Opportunities for Plant-Based Foods - Mr. Maynard
Kolskog, Certified Research Chef, NAIT Centre for Culinary Innovation, CA
11:30 - 11:55 The value of Sensory Science for successful plant based food innovation - Mrs. Michelle
Sigvaldson, Sensory Scientist, Food Processing Development Centre, Canada
12:00 - 12:30 Panel Discussion: Creating Better Plant-Based Foods - Mr. Maynard Kolskog, Certified
Research Chef, NAIT Centre for Culinary Innovation, CA
111-on-1 Business Meetings Maximize Business Outcomes & Networking at the Summit Make your visit to the 13th Plant Based Foods Summit more meaningful by setting up meetings with potential business, technology and research partners during pre-scheduled meetings. Our Business- to-Business brokerage event features 15 minute speed-meetings between registered exhibitors or visitors that would like to meet each other. Steps to participate: 1. Provide a profile describing your structure and your offer(s) or request(s) related to business or technology partnerships / participation to EU Innovation programs... 2. Browse the online programme and book meetings with participants you are interested in. 3. Prior to the event you will receive your individual meeting schedule (more information available here) Registration for the B2B meetings will open May 1, 2019. Delegates of the Summit will receive an email invitation to register. 12
Partners & Exhibitors 2019
Platinum Partner
Diamond Partner
Silver Partners
Bronze Partners
Supporting Partners
Media Partners
Exhibitor
13Exhibitors 2018 14
Partnering & Exhibiting Benefits
Your gains in joining
Key suppliers to the proteins industry enjoy high visibility promoting their business to the
specific target group before, during and after the Summit. Benefits include:
> Meet and influence decision makers
> Develop new business relationships
> Boost your company name and brand image
Strengthen your thought-leader position
Enjoy global publicity via Bridge2Food marketing channels and media partners
Your partnership will provide broad exposure, the possibility to excel as a thought-leader in
the industry, excellent networking opportunities and information exchanges.
Summit Partner Packages include
> Speaker opportunities
> Exhibition space at the Innovation Plaza
> Hospitality partnership for beverage/food breaks
> Dinner and lunch partner
> Full colour advertisement in programme book
> Partner listing, including logo and name in all written summit materials and website
> Distribution of promotion materials
> Co-branded emails
> Video interviews during summit
> Prominent venue- and on-site signage in meeting room and during registration.
> Recognition during opening and closing
> Press announcement - Company name and logo included in all press releases
Business Development & Profiling at Protein Innovation Plaza
Exhibitors at the Protein Innovation Plaza will enable delegates to interact, form new alliances,
start projects and create new business opportunities.
Taste also more than 100 new high protein foods and new protein ingredients.
Learn also more about ongoing research and projects at
various research institutes and actively participate
in innovation processes.
Book Partnership & Exhibition Place
Astrid Hollander - info@bridge2food.com
+31 30 3200 196
15Build on Bridge2Food Networks
+7,500
Since 2005 over 7,500 people
in Europe, the US and Asia have
attended our Summits & Courses
+1,000
Over 1,000 thought leading
speakers have inspired our
attendees.
+250
Wehavepartneredwithover250key
suppliers to deliver opportunities
forthoughtleadership,businessand
communication & PR.
+500,000
We have reached over 500,000
foodprofessionalsviaBridge2Food
databaseandsocialmediaplatforms.
98%
...say our conferences
+15,000
More than 15,000 projects & industry 98% are the most global in
collaborationshavebeenkick-started outlook and insight.
at our events.
92%
...of attendees rate our
events as excellent and 92%
above other events.
97%
...say they came away
inspired and rich in
97% fresh thinking and
foresight.
93%
...of attendees are more
than satisfied with the
business outcomes and 93%
the new networks.
96%
...say our conferences
are the most friendly,
96%
accessible and easy to
network
Confectionery, Bakery & Snacks: 20,000 Members
Active & Sports Nutrition: 7,500 Members
Food Proteins: 4,000 Members
International Food Business Network: 3,000 Members
Bridge2Food Company: 1,500 Followers
Bridge2Food: 1,000 Members
Plant-Based Foods: 1,000 Members
E: info@bridge2food.com | I: bridge2food.com | Ph: +31 30 3200 196
16Pioneering Partnerships
17th Year with New Top Insights & Networks
www.bridge2food.com
12th Plant Protein Ingredients Summit 2019 North-America | 29-31 May |
Saskatoon (Canada)
13th Plant Based Foods Summit 2019 North-America | 3- 5 June |
Calgary (Canada)
9th Active & Sports Nutrition Summit 2019 | 18-20 June | NL
14th Food Proteins Course Europe 10-12 September | NL
14th Protein Summit Europe 2019 | 2-4 October | Lille | FR
Linked to ANUGA 2019 (7 -10 October)
3rd Plant-Based Foods Course | 14-16 October | Las Vegas, USA
Linked to Supply Side West (17 & 18 October)
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