A Food-Secure Future with Sustainable Protein Innovation.

Session Chair(s)

• 

  Milena Corredig, PhD (she/her/hers)

  Professor
  Department of Food Science
  Aarhus University
  Aarhus, Midtjylland, Denmark
• 

  Christopher Marinangeli, PhD, RD

  Director, Centre for Regulatory Research and Innovation
  Regulatory Centre of Excellence
  Protein Industries Canada
  Regina, SK, Canada
• 

  Jane Whittinghill, PhD

  Manager, Meat/Meat Alternatives
  Global Applications
  Ingredion
  Englewood, Colorado, United States

Innovation in protein for food is moving at rapid speed. One of the challenges is to ensure that in the future sustainable protein foods will be a preferred choice, not just the right choice. This means finding robust supplies, affordable crops, and focus on maintaining value in the rural communities. Crop resilience, less refined ingredients, and a more sustainable production need to balance with a robust and consistent supply, nutritious ingredients for nutritious food, appealing and affordable. How to achieve such balance?

Presentations:

• 1:35 PM – 1:55 PM EDT

  Towards more sustainable protein consumption – an essential component for global and local food systems
  

  Speaker: Geneviève Metson, PhD (she/her/hers) – Western University, London Ontario
• 1:55 PM – 2:15 PM EDT

  Shaping a Greener Future: Exploring the sustainable benefits of plant-based proteins
  

  Speaker: Jane Whittinghill, PhD – Ingredion
• 2:15 PM – 2:35 PM EDT

  Genetics, technology and partnership – enabling a more sustainable and value-added protein and oil future
  

  Speaker: Tom Greene, PhD – Corteva Agriscience
• 2:35 PM – 2:55 PM EDT

  Measuring Sustainability Score in High Protein Beverage Formulations
  

  Speaker: Negin Sharafbafi, PhD (she/her/hers) – IFF