Reading Time: < 1 minute Food scientist Mark Post speaks at the event
Reading Time: < 1 minute

Have you heard of egg-white made from fungi? Artisanal ‘cheese’ from cashews? ‘Milk’ from peas? Welcome to a new era of food.?

In March 2018, the food awareness organization ProVeg brought together all those who are dedicated to changing our current food system: more than 300 delegates from over 30 different countries made their way to Berlin in order to learn about the latest developments in the fields of plant-based and cultured protein.

Aiming to come up with alternatives to commonly used animal-based products, researchers, entrepreneurs, investment strategists, and other stakeholders shared their expertise on all aspects of successfully launching novel food concepts.

These include consumer behavior and food psychology, as well as market trends and best-practice examples based on successful products – and of course how to create flavours and textures that leave a lasting impression.

Criteria for new food

All the speakers agreed that food needs to be delicious, competitively priced, and conveniently available in order to be successfully taken to market. Only if those criteria are met can we hope to see a lasting shift from today’s cruel and unsustainable food production methods to better alternatives.

Fortunately, those new foods are on their way. For some it’s the almond ‘parmesan’ that is already available, while others may be waiting in anticipation for the first bluefin tuna made from cultivated cells – but for everyone who attended the conference, the world of novel foods looks promising and has inspired an appetite for more. ?

If you missed the New Food Conference, you can catch up! All the talks were recorded and are now being published on here on YouTube. Follow ProVeg on Facebook to stay updated and be one of the first ones to know more about the New Food Conference 2020.

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