13- 15 MAY 2025 | BILBAO - BEC

New sources to fill the emerging protein gap

Wed 14 May | 15:30 - 16:30

Language: Simultaneus translation

This session will explore innovative sources to address the emerging protein gap in the food industry. With the growing demand for sustainable and nutritious protein alternatives, we’ll analyze new ingredients and technologies that are paving the way. Through expert insights and case studies, attendees will discover how these novel sources can be integrated into food products to meet consumer needs and market trends. Learn about the future of protein and its potential to revolutionize the food landscape.

Speakers
Anna Handschuh

Anna Handschuh

Head of Global Public Affairs & Impact

Gourmey

Lou Cooperhouse

Lou Cooperhouse

Founder, President & CEO

BlueNalu

Moderators
Alex Mayers

Alex Mayers

Managing Director

The Good Food Institute Europe