Alternative food proteins stand at the forefront of contemporary discussions concerning climate change and the establishment of sustainable food systems. The integration of diverse alternative protein sources such as plantbased, insect derived,
marinebased, or microbially produced proteins, holds immense potential to reduce the environmental footprint of diets, support ethical animal welfare, and enhance food security. Yet, the success of these innovative food sources critically depends on consumer acceptance, influenced by factors such as taste preferences, cultural norms, and the clarity of communications.

A crucial question remains: How can alternative food proteins become a core component of consumer diets, and what strategies can ensure their successful integration into the market?

Join this year's MAPP conference, organized by MAPP Centre - Aarhus BSS, Food and Bio Cluster Denmark and Agro Food Park, for an engaging debate on whether to 'eat' into the future with alternative proteins or 'go'  with existing traditions. The conference will spotlight consumer insights from industry, research, and policymakers, providing strategies to effectively integrate alternative food proteins into the daily lives of consumers.

The conference is targeted to industry professionals, policy stakeholders, and academics.

Registration
Participation is 750 DKK and limited to 100 participants.

You can register here

Deadline for registration 20 October 2024.

When you participate in this event, your time will be used as co financing for the project Innovationkraft, which is funded by the Uddannelses og Forskningsstyrelsen at a standard rate.

Program for day:

9:30.-10:00 Registration

Session 1: Regulatory and Consumer Insights
10:00-10:05: “Welcome”
Jessica Aschemann Witzel, Professor & Centre Director, MAPP Centre, Aarhus University

10:05-10:20: “Shaping Tomorrow's Food: Consumer Insights on the Future of Alternative Proteins” Marija Banovic, MAPP Centre, Aarhus University

10:20-10:35: “The EU Novel Food Regulation and Alternative Proteins”. Ivona Babic, DG SANTE, European Commission (Online)

10:35-10:50: “Consumer acceptance of alternative proteins
a question of trust?" Klaus Grunert, MAPP Centre, Aarhus University

10:50-11:00: Q&A

11:00-11:30: Coffee Break

Session 2: Market Development and Industry Insights
11:30-11:45: “Plantbased: Market Development, Market Players and Core Goals Going from Here”. Stella Staunstrup, Secretary General
Plantebranchen (Danish Plant based Business Association)

11:45-12:00: “Navigating the PlantBased Market in Denmark: Plantbarometer 2024”. Benjamin Heco, Hecoetal

12:00-12:15: “How to Introduce Alternative Proteins in Food Products” Valentina Arthemalle, Eye-D

12:15-12:30: “Audu by PlanetDairy Driving the Protein Transition with Urgency: The Taste You Love, With Less CO2”, Jakob Skovgaard,
PlanetDairy

12:30-12:40: Q&A

12:40-13:30: Lunch

Session 3: Round Table
13:30-13:45: “Consumer Evaluations of Plant Based Meat Alternatives: Insights and Findings from the U.S. Market ”
Chris Berry, Colorado State University

13:45-15:00: “How to Increase Consumer Acceptance and Develop a Competitive Market for Alternative Protein Products?”

Moderator:
Nanna Balle

Panel Members:
Gyda Bay, Innovation Hub FOOD

Jacob Skovgaard PlanetDairy

Chris Berry Colorado State University

Marlene Boiesen, Novonesis