Food and feed systems worldwide face challenges in ensuring food security and nutrition for a steadily growing global population, while guaranteeing the livelihoods of farmers and other stakeholders in the food chain and maintaining a sustainable environment.

Sustainable agricultural practices and food systems, encompassing production and consumption, must be pursued holistically, integrating innovative developments with environmental protection. Alternative protein sources such as insects, fungi, algae, and microbes are filling the gap of sustainable, nutritious and safe foods in the future.

In this context, we are pleased to announce the organisation of the International Conference on Alternative Proteins for Food and Feed.

This conference will discuss sustainable alternative protein sources and explore how they can transform the way we feed the world. Focussing on safety and nutritional aspects, including consumer perception and economic success.

Please visit the event website for further details.

Presentations from 03.12.2024

Session I: Alternative proteins landscape

Natalie Rubio, Tufts University Center for Cellular Agriculture, Medford, US
Animal cell-culture as a new source of protein

Marleen Onwezen, Wageningen University & Research, Den Haag, NL
Public attitudes towards novel proteins

Christopher Landowski, EIT Food iVZW, Protein Diversification Think Tank, Leuven, BE and Onego Bio Ltd., Helsinki, FI
Scaling up production

Presentations from 04.12.2024

Session II: Regulatory frameworks

Rafael Luis Perez Berbejal, European Commission, Brussels, BE
Overview of the regulatory system for food and feed safety: EU

Steve Musser, Food and Drug Administration (FDA), Silverspring, US
Overview of the regulatory system for food and feed safety: USA

Session III: Safety

Ermolaos Ververis, EFSA, Parma, IT
Ensuring the safety of emerging protein sources: How EFSA's updated Novel Food Guidance protects consumer health and supports innovation in the EU agrifood sector

Kristi Muldoon-Jacobs, FDA, Silverspring, US
Approach to the safety assessment of food ingredients and additives

Session IV: Nutrition

Darel Toh, Singapore Institute of Food and Biotechnology Innovation, SG
Are alternative protein foods nutritious and healthy? From dietary modelling to randomised controlled trials in Singapore

Ute Weisz and Hannelore Daniel, Technical University of Munich, DE
How processing of protein-rich plant materials affects protein ingredient functionality

Marilia Regini Nuti, Brazilian Agricultural Research Corporation, Rio de Janeiro, BR
Plant-based alternatives in South America: exploring nutritional aspects and market availability

Session V: Consumer perception

Presentations from 05.12.2024

Kristina Sokourenko, Cornell University, Ithaca, US
Setting the scene: Sustainable food and feed systems – the role of alternative proteins

Session VI: Environmental sustainability and circularity

Urs Niggli, Institute of Agroecology, Aarau, CH
Comparison of different farming systems and diets in light of climate change and sustainability

Serenella Sala, Joint Research Centre, Ispra, IT
Life cycle assessment (LCA) of alternative proteins

Session VII: Socio-economic impact

Alessandra Zamagni, Ecoinnovazione srl, Bologna, IT
Social LCA “considerations” related to alternative proteins

Ivo Rzegotta, Good Food Institute Europe ASBL, Forest, BE
Harnessing APAC‘s Protein Potential: Fueling Socio-Economic Growth with Alternative Proteins

Lynn Frewer, Newcastle University, UK
The socio-economic advantages of alternative protein sources in the context of the European Green Deal