Reflections: Plant-Based Protein Manufacturing Summit
Well, my first observation is that despite the ungainly name, this was a high quality conference organised with panache by Steph, beautifully executed in an apt holier-than-thou church setting!
The pace licked along shifting focus with every session and a range of topics ignored by other conferences were touched upon including alternative solutions to CAPEX investment, scaling in challenging supply chain headwinds and of course, the importance of attracting top talent.
We had input from academics including Professor Atze Jan Van Der Goot, who spoke of his experience creating companies of the future explaining how shear cell technology can be used to create enviable meaty textures - exemplified the following day by the brilliant Birgitta Dekkers from Rival Foods.
Oatly explained how by prioritising sustainability into every step of their supply chain and manufacturing, they are matching consumer expectations and creating a blueprint for others to follow to make food of the future more sustainable than the products we rely on today. Following Willicroft’s explanation of how they have shifted to rely on more sustainable white beans, dropping the cashew from their ingredient deck, this really highlighted how seriously plant based food companies take their responsibility for sustainable food production. Heartening to hear!
Nova Meat’s Miguel Angela De Facci De Oliviera teased us all with promises of whole cut steaks and how by pivoting to a b2b model, they are enabling plant based producers all over the world by making their technology globally available. The whole cut is on it’s way!
A panel discussion with Redefine Meat, RIP Foods and Gourmey addressed how data can be used to amplify taste and textures as long as it is mined for insights and analysed to create new trials and innovation and touched on how using AI for testing will help accelerate growth in this area.
Vera from Planted shared her honest growing pains of factory life with talent attraction and retention, feeling that echoed in the murmurs of agreement around the room. We discussed how as society has changed and young people have been drawn into city life, rural jobs are losing their appeal and the ways to attract new people into roles in factories.
Lightening the mood, Naturli entertained us all with the story of how they have developed their brand into a global big hitter with products sold both in US and all over Europe - and tantilised our tastebuds with new, not-yet-released ice cream cones including a peek at the brains behind the cones - Gelato Klaus in their factory in Denmark.
Our panel was on the topic of talent and we shared the stage with Robin Simsa from Revo Foods (whose salmon wowed the lunchtime crowd)s and Ian from a food and drink agency; together we talked about how adopting a more humble approach by considering the needs of individuals in terms of investment balanced against the needs of the business, make for more successful hires. Where technical expertise is required, then competitive salaries are necessary but having a clear vision, company mission and brand values; win the day with across all roles within a business.
We also had some more interesting discussions on the hot topic of investment and 3 different approaches to supporting the growth of plant based in different locations: Claire Smith from UK, Tijl Hoefnagels from Netherlands and Jacob Linden from Sweden. Good to see some creative ideas spring from this panel afterwards!
One thing is for sure, plant based food is here to stay along with all kinds of challenges that we can both predict and some we cannot. The companies who come out on top will be those who know, communicate and stick to their principles, utilise technology, share their knowledge and findings with the rest of the industry, collaborating safe in the understanding that when building a category, a rising tide lifts all boats. By doing so, they help us all move towards a more sustainable food system supporting biodiversity, conserving water, protecting food security and stopping the exploitation of animals.
Halleujah!