Bridge2Food, the international food industry networking company, launches its 2nd Protein Awards which celebrate the innovators creating new categories, products and ingredients to meet the increasing demand for affordable, healthy and sustainable protein.
Gerard Klein Essink, director, Bridge2Food said, “Protein is in the global spotlight as we strive to meet the nutritional needs of a population set to hit 9 billion by 2040. Protein is an integral part of a healthy diet but current consumption and production levels are unsustainable. Our awards celebrate those creating products and ingredients using animal, alternative and plant-based protein sources, and the disruptors driving innovation to help secure the future of the industry.”
The awards are part of Europe’s longest running and leading 10th Protein Summit, 26-28th September 2017 (France), a 4-in-1 Industry Summit (Plant-based Foods, High Protein Foods, Protein Ingredients and Protein Processing Summits) and Exhibition which brings together 300+ experts in food, ingredients, technology, research, feed and pet food industries to discuss latest innovations and create new protein strategies for the future. Download the brochure here or visit www.bridge2food.com
Award finalists and winners benefit from global marketing exposure through Bridge2Food’s online community of 40,000 food specialists, its website, newsletters to 28,000 subscribers, media partners, marketing and public relations.
The Award Categories are:
Entry forms are available online here, or contact: firstname.lastname@example.org. The closing date for entries is 30 June 2017 when the expert panel of judges will select a shortlist of finalists. The winners will be announced on 27th September 2017, at 10th Protein Summit, 26-28 September 2017 (Reims, France).
Last year’s winners truly showcased innovation: Best New Protein Food was awarded to Gold&Green Foods for Pulled Oats – a ‘perfect protein food’ that is 100% plant based and ecologically produced. Most Disruptive Innovation Award was won by Calysta for Feedkind Protein – a proprietary new fish and animal feed ingredient targeted at replacing fishmeal, produced using the world’s only commercially validated gas fermentation process. Most Novel Ingredient award was won by IGV GmbH for its Vegetal Flakes, a pea-protein extrudate which is an ingredient for various end-product industries.
The expert panel of judges includes: Dr Anne Wagner, Corporate Research and Development Director, Tereos; Dr Volker Heinz, MD, DIL (Germany); Dr Rickey Yada – Professor, Land & Food Systems University of British Columbia (Canada); Dr Kees de Gooijer – TKI Agri & Food (Netherlands); Prof. Dr.-Ing. Bernhard van Lengerich, Seeding the Future Foundation; Roger Gilbert, MD, Perendale Publishing (UK); Juliette De Perthuis, Consultant, Nutrikeo; Mike Velings, co-Founder, Aqua-Spark; Johan De Coninck – Business Development Manager, IAR (France); Dr Stacy Pyett, Business Development Manager, NIZO (Netherlands); Greg Bonnefin, Group Director, Newly Weds Foods (Thailand).
For more information, please click here: 2017 Protein Awards or contact Sue Wilson at:email@example.com or visit www.bridge2food.com.