Meat Vision Day digital

Thursday, December, 2nd, 2021
2 pm to 5:30 pm CET

This event will take place in English.

Meat Vision Day digital is hosted online for the first time this year. The congress takes place for the 5th time and is presented by FLEISCHWIRTSCHAFT, FLEISCHWIRTSCHAFT International, dfv Conference Group and IFFA, the world´s leading trade fair for meat technology and alternative proteins. In this year´s edition of Meat Vision Day, we take a global look at the meat and alternative proteins industry. The market for meat alternatives is growing in an exceptional rate. Although still being a small part of the global meat industry, meat alternatives have proven to be highly requested by consumers and market shares are rising at a significant pace. How has modern technology changed the production of meat, which innovations are forward-looking and to what extend are meat alternatives really an alternative for western markets? With high profile international speakers, we examine the scalability of meat alternatives, provide you with the latest global food innovations, food trends, meat alternatives as well as a well-founded look into the future of the meat industry.

Speakers

The following speakers are confirmed:

Chris Bryant

Chris Bryant

Director, Bryant Research

Chris Bryant is an alternative proteins expert specializing in consumer perceptions. Since earning his PhD in Psychology from the University of Bath, Chris has been consulting with alternative protein companies and animal protection non-profits to promote their aims. He has published several reviews and empirical studies on alternative protein adoption.

Friedrich Büse

Friedrich Büse

Gründer, endori

Friedrich Büse, veggie Pionier und Gründer von endori

Friedrich Büse startete seine Karriere 1983 in der Fleischwarenindustrie mit seinem Abschluss als Metzgermeister und Koch, ehe er sich Ende der 90er Jahre dazu entschloss, neue Wege in der Lebensmittelindustrie einzuschlagen. In seiner professionellen Laufbahn arbeitete er in unterschiedlichen Positionen als Managing Director, Head of Global Solutions oder Berater weltweit in Ländern wie Brasilien, Japan, UK und den USA.

Die in dieser Zeit gewonnenen, schmerzhaften wie wertvollen Erfahrungen bilden heute den Grundstock des 2015 von ihm gegründeten Unternehmen, der endori food GmbH & Co. KG. Das junge Unternehmen beschäftigt sich unter dem Leitgedanken „Vom Feld bis auf die Gabel“ nicht nur mit Produktion und Vertrieb von pflanzlichen Lebensmitteln. Ebenso intensiv wird unter Berücksichtigung der von Land zu Land unterschiedlichen regionalen Gegebenheiten an einer möglichst nachhaltigen und optimalen Rohstoffgewinnung zur Entwicklung von Alternativen für Produkte tierischen Ursprungs auf Basis pflanzlicher Proteine gearbeitet.

Friedrich Büse, veggie pioneer and founder of endori

Friedrich Büse started his career in the meat industry in 1983, graduating as a master butcher and chef, before deciding to go new ways in the food industry in the late 1990s. In his professional career he worked in different positions such as Managing Director, Head of Global Solutions and consultant worldwide in countries like Brazil, Japan, UK and the USA.

The painful as well as valuable experiences gained during this time are the cornerstone for founding endori food GmbH & Co. KG in 2015. Under the guiding principle „from field to fork“, the young company is not only focusing on production and sales of plant-based food. Taking into account the regional conditions, which vary from country to country, it is working just as intensively on the most sustainable and optimal raw material extraction possible to develop alternatives for products of animal origin based on plant proteins.

Andrew Fordyce

Andrew Fordyce

EATrepreneur und CEO, masande GmbH – let us prosper!

Friedrich Büse, veggie Pionier und Gründer von endori

Friedrich Büse startete seine Karriere 1983 in der Fleischwarenindustrie mit seinem Abschluss als Metzgermeister und Koch, ehe er sich Ende der 90er Jahre dazu entschloss, neue Wege in der Lebensmittelindustrie einzuschlagen. In seiner professionellen Laufbahn arbeitete er in unterschiedlichen Positionen als Managing Director, Head of Global Solutions oder Berater weltweit in Ländern wie Brasilien, Japan, UK und den USA.

Die in dieser Zeit gewonnenen, schmerzhaften wie wertvollen Erfahrungen bilden heute den Grundstock des 2015 von ihm gegründeten Unternehmen, der endori food GmbH & Co. KG. Das junge Unternehmen beschäftigt sich unter dem Leitgedanken „Vom Feld bis auf die Gabel“ nicht nur mit Produktion und Vertrieb von pflanzlichen Lebensmitteln. Ebenso intensiv wird unter Berücksichtigung der von Land zu Land unterschiedlichen regionalen Gegebenheiten an einer möglichst nachhaltigen und optimalen Rohstoffgewinnung zur Entwicklung von Alternativen für Produkte tierischen Ursprungs auf Basis pflanzlicher Proteine gearbeitet.

Sander Peltenburg

Sander Peltenburg

Co-Founder, De Krekerij

Sander is one of the founders of Burgs Foods, a company specializing in the processing of insects for human consumption and the production of insect based meat products. They are on a mission to make crickets and grasshoppers into products that fit our western diets and in that wake make them part of our staple diets before 2030

Didier Toubia

Didier Toubia

CEO, Aleph Farms

Didier Toubia, co-founded Aleph Farms in 2016 and has served as the CEO since its inception. He defined the vision and strategy and is leading the company through multiple phases of rapid growth. A trained Food Engineer and Biologist, Didier has founded several medical device companies and has co-invented over 40 patent families.

Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. He is also co-Founder of BlueTree and Yeap.

Didier holds an M.Eng. in Biology, Biotechnology and Food Eng. from AgroSup Dijon (France), incl. a Thesis at the Technion Institute of Technology, Israel. He achieved his International Executive MBA from the Kellogg School of Management, Northwestern University, IL (USA) and the Recanati Graduate School of Business Administration, Tel Aviv.

Hanni Rützler

Hanni Rützler

Well-known food expert, management futurefoodstudio

The founder and head of the futurefoodstudio is one of Europe’s leading food trend researchers. She is known for her ability to comprehensively perceive the changes in our food culture, but also to register and correctly classify inconspicuous changes. In doing so, she not only keeps an eye on the German-speaking and European regions, but also on worldwide developments. As a professional nutritionist and health psychologist, she moves between the disciplines and knows how to bring together different findings and make them fruitful in surprising ways. For 25 years, she has been inspiring players from the entire food & beverage industry and beyond. In her studies on the future of food and her annual „food report“ she traces the changes in consumer culture and knows how to distinguish sustainable food trends from short-term fashions and media hype

Albrecht Wolfmeyer

Albrecht Wolfmeyer

Head of ProVeg Incubator

Albrecht Wolfmeyer is heading the ProVeg Incubator since 2018. ProVeg Incubator runs the world’s leading accelerator programme for plant-based, fermentation and cultivated food startups. ProVeg Incubator’s 50+ alumni startups come from all over the world and have now raised over €100 million and launched more than 100 SKUs. Wolfmeyer has extensive professional experience in international profit and non-profit organizations and is an expert in NPO management, marketing and communications, strategy and project lead. Wolfmeyer was the co-founder and managing director of an online fundraising startup. He studied in Berlin, Toronto, Paris, and Fribourg.

Dirk Ziems

Dirk Ziems

concept m research + consulting
Olga Graf

Olga Graf

Moderator

Olga Graf is an entrepreneur, a strategic consultant in the food sector and is responsible for sustainability management and cultural transformation processes at the Food Service Innovation Lab by Dussmann. She is co-founder of KornLabor, an upcoming grain laboratory and network initiative for stakeholders of the grain and pulses supply-chain, co-founder of the Butcher’s Manifesto, a former international network of pioneers working in the meat sector, striving for more sustainability in production and processing of meat. She also co-founded Trüffeljagd, an inspirational network for German-speaking artisan butchers, which she has also presented to the industry on stage at the afz and FLEISCHWIRTSCHAFT „Meat Vision Day“ 2018.

Prof. Dr. Tilo Hühn

Prof. Dr. Tilo Hühn

ZHAW

Agenda

2.00 pm
Welcome & IntroductionOlga Graf, entrepreneur, freelancing strategic consultant, responsible for sustainability management and cultural transformation processes at the Food Service Innovation Lab by Dussmann
2.05 – 2.35 pmKeynote
Upheaval & Departure – European approach to the Future of Meat Alternatives
Hanni Ruetzler, Founder, futurefoodstudio
New Meat and Alternative Proteins: Innovations and Solutions
2.35 – 3.00 pmAlternative Proteins: Markets & Marketing
Chris Bryant, Director, Bryant Research Ltd.
1-on-1 Coffee BreakUse our video chat tool to connect with other enthusiasts
3.10 – 3.40 pmThe future of cultured meatDidier Toubia, CEO, Aleph Farms, cultured meat
3.40 – 4.00 pmThe potential and use-cases of insect- & plant-based-proteins for western markets
Andrew Fordyce, EATrepreneur & CEO, masande GmbH – let us prosper!
4.00 – 4.10 pmStart Up ImpulseSander Peltenburg, Co-Founder, De Krekerij

Moderation: Olga Graf, Co-Founder, Food Kompanions GmbH

4.10 – 4.50 pmInnovating the food industry. Future plant-based alternatives:
Soy, pea, whey proteins, mycoprotein, fermantation and innovations
Friedrich Büse, CEO/Founder, endori food GmbH & Co. KG

Albrecht Wolfmeyer, Head of ProVeg Incubator, ProVeg e.V

Prof. Dr. Tilo Hühne, center coordinator foodcomposition and -processdesign, ZHAW

Moderation: Olga Graf, Co-Founder, Food Kompanions GmbH

4.50 – 5.00 pm
1-on-1 Coffee BreakUse our video chat tool to connect with other enthusiasts
5.00 – 5.30 pmAn international approach to alternative proteins – cultural differences, acceptance and imageDirk Ziems, Managing Partner, concept m research + consulting GmbH
5.30 -5.40 pmConclusion and end of Meat Vision Day digital 2021

Partners

Premium-Partners

Classic-Partners

We are looking forward to welcoming you at Meat Vision Day digital. For your excellent presentation during our online conference, please contact:

Christine Contzen
Christine.contzen@dfv.de
+49 (0) 69 7595 1852

Register now

Good To Know

After your registration you will receive your registration confirmation and a link for your calendar entry.

You will receive the login data before the start of the Digital Talk in a seperate E-Mail.

Any questions?

PARTICIPANTS & ORGANISATION

Raphael Como
Raphael.Como@dfvcg.de
+49 (0) 69 7595 3022

PARTNERS

Christine Contzen
Christine.contzen@dfv.de
+49 (0) 69 7595 1852