The Learning Garden at Plant Based World Expo Europe 2024, running from November 13-14 at ExCel London, offers an engaging program designed to guide and inform food industry professionals in retail, foodservice, and production. Covering everything from sustainable food practices to innovative plant-based production techniques, each session delivers insights from industry experts focused on driving the plant-based movement forward. Here’s a look at the first round of sessions:

Day One Sessions, November 13

“Full Stomach, Empty Plate? Sustainable Business When Hunger Fades and Values Must Shine” Kicking off the event, chef and sustainability advocate Anders Nicolajsen will address the unique challenge of engaging consumers when appetite wanes but values endure. Nicolajsen, from the Danish Agriculture & Food Council, will explore how food businesses can continue to appeal to consumers who prioritize quality over quantity, examining the role values play when consumers become more selective.

“Health and Sustainability: Innovations from Xampla in Plant-Based Packaging” Sustainable packaging takes the spotlight with Xampla’s pioneering microencapsulation and Morro™ Edible Film. This session presents Xampla’s 100% biodegradable, plant-derived packaging solution that allows brands to replace single-use plastics while enhancing food product fortification. Attendees will learn how Xampla’s partnerships with brands like Britvic and Gousto offer new sustainable packaging avenues that address today’s urgent environmental needs.

“Revolutionizing Frozen Plant-Based Proteins” In the afternoon, Usue Palomares of Air Products will dive into the impact of cryogenic freezing on plant-based proteins, an innovative approach that improves texture and taste retention compared to traditional freezing methods. By reducing dehydration and drip losses, this session highlights an emerging trend that optimizes product quality and profitability for manufacturers.

“Plant Breeding for Enhanced Plant-Based Proteins” Dr. Alexandra Molitor from KWS SAAT will present on how plant breeding can naturally improve the flavor, texture, and nutritional content of plant-based foods. This session promises a comprehensive look at breeding’s transformative role in plant-based product innovation, enabling producers to elevate the taste and experience of dairy and meat alternatives through scientifically driven improvements.

Day Two Sessions, November 14

“Vegan vs. Plant-Based: Understanding Consumer Perception” With a growing distinction between the terms “vegan” and “plant-based,” this panel led by Joe Hill of One Planet Pizza and Karen Spinner from The Vegan Society explores brand strategies and consumer perceptions. Through sentiment analysis and brand insights, the session will provide guidance on how best to market plant-based products to appeal to a diverse consumer base.

“The Flavorful World of European Oat Drinks” Saskia Hofmann from Novonesis will delve into the unique sensory profiles of oat beverages in Europe, highlighting consumer trends that drive oat-based drink preferences. As oat milk continues to gain traction, understanding these sensory attributes offers companies a pathway to meet growing demand and adapt to consumer tastes.

“Introducing the Plant-Based Trademark” The Vegetarian Society’s Ben Worth will unveil a new trademark for plant-based products, alongside established vegetarian and vegan trademarks. This session will explore consumer perceptions and ISO’s role in defining plant-based food, offering manufacturers guidance on distinguishing their products in the marketplace.

“Innovations in Upcycling with MacIntyre Chocolate Systems” Closing the program, Linda Mather and George Johnston of MacIntyre Chocolate Systems will present a future-focused look at upcycling ingredients using their versatile processing technology. With applications ranging from chocolate production to repurposing brewers’ grain and coffee for diverse uses, this session showcases MacIntyre’s solutions for efficient, sustainable production.

The Learning Garden’s sessions are designed to support and educate food professionals committed to the plant-based movement, offering everything from practical production insights to strategies for navigating consumer demands.