Conference focuses on sustainable processing and packaging of alternative proteins
February 13, 2023
By Bakers Journal
Wolfertschwenden, Germany – More than 240 visitors to the Wolfertschwenden Future Proteins conference learned about the alternative proteins market and trends at a session led by experts at Multivac and Handtmann.
Entry into the growing alternative proteins market is challenging, the host companies said in a news release. “What are the trends in products and the market? How do I produce a tasty and healthy product? And how can I design my production to be efficient, sustainable and safe?” These and many other questions were addressed at the conference organized and hosted by Multivac and Handtmann Feb. 1-3 in Wolfertschwenden, Germany.
Attendees from around the world convened at Multivac headquarters to take part in the event, which highlighted food products made from alternative protein sources, for example, Camembert alternatives made from cashew milk, shrimps made from soya, and cutlets made from chickpeas. These food products are often particularly delicate and must be processed and packaged in a very gentle way, the organizers said.
Over three days, organizers hosted a program supported by the Industry Association of Alternative Protein Sources. This included presentations by outside speakers from the spheres of science, research and industry, which were then followed by podium discussions on product trends, opportunities for market positioning and ways of reducing the CO2 footprint of packaging over its life cycle.
In the Market Place, the organizers, ingredient suppliers, film manufacturers and other industry partners presented solutions for the manufacture, processing and packaging of alternative proteins.
“The feedback from the conference participants was outstanding,” said Harald Suchanka, CEO of Handtmann. “The visitors appreciated the opportunity to expand their horizons, to network with experts and like-minded people, as well as to develop solutions together for the pressing questions of the future in a relatively new growth market.”
Deep-dive sessions in Multivac’s Innovation Center offered the more than 240 visitors the opportunity to observe machines and lines at work. The demonstrations ranged from semi-automatic individual machines right up to fully automatic, industrial-scale line solutions from Multivac and Handtmann, all of which featured the processing and packaging of sliced, minced and formed products, as well as other items such as convenience foods and spreads.
Also highly popular was the “Meet the Experts” format, which made more than 60 experts available for half an hour of individual discussion with conference participants.
“I was very impressed to see the wealth of ideas, which inspire this forward-looking sector, as well as the range of products that arise from these alternative protein sources, and also how great the demand is for sustainable processing and packaging,” said Tobias Richter, director and CSO of the Multivac Group.
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