On 25 and 26 October, we hosted the „New Food Conference“. Organised by ProVeg, the New Food Conference Berlin invited international food professionals, scientists and policy makers to get an idea of how far new food developments had progressed and where they would lead us in the future.
Exciting topics were covered, including: „Who is the future consumer of plant-based alternatives?“, „The flexitarian revolution: how meat alternatives can transform the behaviour of mainstream consumers“, „Revolutionising the future diet: exploring plant-based innovations combined with cultured ingredients.“
In addition to sharing valuable expertise, the event placed great emphasis on promoting networking and face-to-face interaction between food industry players. Our spaces provided the perfect places to have inspirational conversations and make meaningful connections.
Attendees could look forward to a delicious vegetarian and vegan buffet: pumpkin pancakes with high protein peanut cream, almond porridge with pear, tofu benedict with vegan hollandaise, pumpkin cakes with tandoori foam, doner Kebab „Berlin Style“ with vegan tsatziki, baked tofu with roasted broccoli, apple tartelettes with salty caramel and an elderflower foam with cookie crumbs.
Our project manager Tetyana Heß coordinated the organisation of this event.
Photos: AXICA / Janina Steinmetz
