From Plant to Plate Workshop: Unveiling the Plant Protein Process

The future of food

• Changes and development of global food production
• Market insights and trends for the plant-based dairy and meat markets
• Business cases along the plant-based food value chains for dairy, meat, and fish
• Valorizing side streams 

Technologies

• Primary processing
• Dry and wet fractionation
• Bioprocessing
• High and low moisture extrusion

Partner insights

• Flavoring and coloring (Givaudan)
• Molding and forming plant-based meat and fish and hybrid meat products (Handtmann) 

Visits

• Bühler Grain Innovation Center
• Bühler Energy Recovery Center
• Bühler Protein Application Center
• Bühler Extrusion Application Center
• Planted Foods, Kemptthal, Switzerland
• The Cultured Hub, Kemptthal, Switzerland
• Givaudan, Kemptthal, Switzerland

C-level executives and top management to discover opportunities to grow their business in future markets. 

• Live demonstrations in our Protein and Extrusion Application Centers showing different products and process steps.
• One day of visiting The Cultured Hub, Planted Foods and Givaudan in Kemptthal.
• Course documentation, lunches, social and evening with dinner.