Apr 18
On Site

Plant-Based Protein Innovation Platform

18th April, 2023

Book event

About this event

  • 5 hours

  • Mobile eTicket

Meat consumption is a leading cause of climate change due to the excessive carbon emissions emitted by the industry. It is now more important than ever to reduce our impact on the planet by shifting society's diet.

Plant-based protein is a sustainable alternative to meat consumption. However, it's production and distribution channels are limited. Join us for our roundtable to discuss this issue. We will focus on how to expand the production of plant-based protein within the East of England's supply chain.

Get t know the speakers

Arjan Narbad

Professor Arjan Narbad is Group Leader at Quadram Institute Bioscience leading the research on Translational Microbiome. His group is focused on developing different strategies including probiotics, phage therapy, bacteriotherapy, lantibiotics and fermented foods for modulation of the gut microbiome for health benefits. The development of multifunctional starter cultures and the importance of naturally fermented foods in food safety and human nutrition is another area of his research interests.

Talk: Health benefits of plant-based fermented foods


09:45 - 10:00

Arrival and coffee

10:00 - 10:20

Introductions of Quadram and the Food Innovation Cluster

  • Alexander Larter, UEA

  • Laila Roper, Quadram Institute Bioscience

10:20 - 10:40

Building a plant-based manufacturing business in the UK

  • James Dobson, Club Cultured

10:40 - 11:00

Health benefits of plant-based fermented foods

Arjan Narbad, Quadram Institute Bioscience

  • Fermented foods have been consumed widely and with the recent focus on plant-based foods their consumption is on the rise in UK and Europe. There are opportunities for food companies to take advantage of this growing market. These foods have benefits of increasing food shelf life and preventing growth of pathogenic and food spoilage organisms. Arjan will discuss the research he has conducted on African fermented foods and explore the health benefits of plant based fermented foods.

11:00 - 11:20

Refreshment break and networking

11:20 - 11:40

Building a plant-based business from the ground up within East Anglia

Joe Hill, One Planet Pizza

  • Joe will be sharing his story of how he and his Father took a simple idea shared over a couple of beers, to making it their mission to build an ethical global brand by 2025. From what it takes to build a business locally from the ground up, to the more recent challenges faced by both start-up and plant-based brands, Joe will be offering his take on the local production of plant-based foods from a founder’s perspective.

11:40 - 12:00

New plant-based food categories: new research questions

Matthew Gilmour, Quadram Institute Bioscience

  • Matt will be sharing the perspective of new and perceived microbial risks that may need to be managed as new food categories and ways of production are being introduced. The UK Food Safety Research Network is funding collaborative research projects between food businesses and academic groups, and priority areas of collaborative work include alternative proteins and new plant-based food categories. Matt will share some key food safety research information shared from food businesses and trade associations, and provide an update on future research and collaborative opportunities within the Food Safety Research Network.

12:00 - 12:20

Speaker TBC

12:20 - 13:20

Healthy plant-based lunch, networking and tours of Quadram

13:20 - 13:40

Speaker TBC

13:40 - 15:00

Guest Speaker Panel

A chance for you to debate and ask the guest speakers questions from the day.

Save the date!

More information on speakers to come shortly.