14:00 Uhr
Walking Tour
Alternative Proteins: Seafood Variations
Carlotte Lucas, Corporate Engagement Manager, Good Food Institute Europe
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Articles tagged with:
Articles tagged with:
future topics
Sunday, 04. September 2022
Monday, 05. September 2022
11:05 Uhr
Compostable insulated packaging for sustainable, safe and contemporary refrigerated shipping
Thea Hintermeier, Head of Operations & Senior Sales Manager Landpack GmbH
11:20 Uhr
Automation of food and packaging plants in the spirit of climate neutrality
Matthias Trusheim, Master FH Projektmitarbeiter, Hochschule Hannover Fakultät Maschinenbau und Bioverfahrenstechnik
11:20 Uhr
ESG - Trajectory mixing is all the rage
Dipl.-Ing. Peter Stellbrink, CEO hs-tumbler GmbH
11:20 Uhr
Intelligence beyond the mark
Oliver Koch, OEM Manger DACH Markem-Imaje
11:50 Uhr
Regionalisation of crab value creation and its possible side effects on climate neutrality
Arne Schröder, Projektkoordinator Forschungs- & Entwicklungsvorhaben "Alternative Krabbenwertschöpfung“ beim Thünen-Institut für Seefischerei in Bremerhaven
12:05 Uhr
Digital ordering: Calculate better and reduce food waste
André Klein, Gründer und Geschäftsfüherer ChefsList GmbH
16:00 Uhr
Alternative Proteins: Plant-based products
Moderation: Carlotte Lucas, Corporate Engagement Manager, Good Food Insitut (GFI)
Introduction on the market and the alternative seafood opportunity
16:15 Uhr
Product Prototype 4.0 – Digital Product Development of Plant-Based Alternatives to Fish
Florian Bark, Produktmanager bei Planteneers GmbH &Co. KG
16:30 Uhr
Seafood Study | The German Consumer | Sustainability
For invited guests
16:30 Uhr
Green all-rounders - there is so much potential in marine algae:
Growth guarantor for new segments, exciting raw material for plant-based fish substitutes and sustainable ocean savior all in one
Deniz Ficicioglu, Co-founder von OCEANFRUIT& BettaF!sh
16:45 Uhr
Unused but useful? - Aquaculture of jellyfish as an alternative food source
Dr. Holger Kühnhold, Leibniz-Zentrum für Marine Tropenökologie (ZMT) GmbH
17:00 Uhr
Cultured fish - a sustainable alternative for future fish products
Dr. Sebastian Rakers, CEO Bluu Seafood
17:15 Uhr
3D food printing for vegan fish products
Dr. Robin Simsa, Managing Director Revo Foods GmbH
Tuesday, 06. September 2022
12:00 Uhr
Walking Tour
Alternative Proteins: Seafood Variations
Carlotte Lucas, Corporate Engagement Manager, Good Food Institute Europe