Free seminar: Innovations in plant-based protein alternatives

A photo of a man looking at a computer with a lady behind him.

Welcome to the Innovations in plant-based protein alternatives: A seminar dedicated to the Finnish ecosystem

Technopolis Innopoli 1 Meeting room Leonardo on Wednesday, August 24th at 9:00-15:30. Free entry

Increasing population, climate change and urbanisation are some of the global challenges which are putting stress on the food system and risking food security. Current livestock production can deliver only less than 20% of the global world’s supply of calories with the cost of 15% of greenhouse gas emissions and 80% of global agricultural land (FAO statistics). Due to the limited agricultural resources (land, water, animal feed, fuel), the future demand cannot be satisfied by animal-based proteins without drastic adverse impacts on the environment and humanity. Therefore, there is an urgent need to find new sustainable protein sources and new alternative foods to enable dietary shift.

Finland has been one of the pioneers in protein transition and home to many successful protein innovations and start-ups. This alternative plant proteins seminar will present the findings from two large national projects EXPRO and Leg4Life funded by Business Finland and Academy of Finland but also several EIT Food funded projects (Valocake, PROVE, Taste2Meat, Legucomf, 3TexVegs+H). The seminar program will also include two interactive panel discussions focusing on plant-based protein alternative ingredients and foods space in Finland.

Register for the event by 15.8.2022 here.


09:00-11:45 Morning session:
Nordic plant protein ingredients
From ingredients to products – effect of processing

09:00-09:15 Welcome and opening focusing on plant protein innovation and research in Finland
Nesli Sözer, VTT

09:15-09:30 Plant protein innovation and research in EU
EIT food presents

09:30-09:45 Compositional highlights of Nordic plant protein sources
Anna-Maija Lampi, University of Helsinki

9.45-10:00 Nutritional benefits and challenges of Nordic plant-based protein sources
Anne-Maria Pajari, University of Helsinki

10.00-10.15 Taste and flavour in Nordic plant-based protein sources
Mari Sandell, University of Helsinki

10:15-10:45 Coffee break with posters

10:45-11:00 Sustainable processing technologies for plant protein ingredients
Pekka Lehtinen, VTT

11:00-11:15 Bioprocessing to improve applicability of plant-based ingredients
Riikka Juvonen, VTT

11:15-11:45 Panel discussion with the speakers

11:45–12:45 Networking with lunch

12:45-15:30 Afternoon sessions:
Focus on product level (both meat & dairy)
Sensory/ Consumer attitudes toward plant proteins
Nutritional aspects of plant-based foods

12:45-13:00 Consumer landscape in plant-based alternatives
Kyösti Pennanen, University of Vaasa

13:00-13:15 Plant and hybrid meat alternatives
Nesli Sözer, VTT

13:15-13:30 Fermentation to overcome challenges in plant protein products
Rossana Coda, University of Helsinki

13:30-13:45 In vivo digestibility of faba bean proteins
Suvi Itkonen, University of Helsinki

13:45-14:15 Coffee break with posters

14:15-14:30 Processing for nutrition: an overview on plant based alternative foods
Jenni Lappi, VTT

14:30-14:55 Video recordings from Seedfood, Proferment, PAN Sweden Research Centre, GreenPlantFood
5-7 min video recordings

14:55-15:25 Panel discussion with the speakers and how to move forward
Representatives from funding organizations
(Business Finland, Ministry of Agriculture and Forestry, Academy of Finland)

15:25-15:30 Closing of the workshop

15:30-18:00 After seminar mingling at Fat Lizard (at own cost)

Organizing team:
Nesli Sözer, Kaisu Honkapää and Pinja Pöri / VTT Technical Research Centre of Finland
Kati Katina, Anne-Maria Pajari and Marjukka Lamminen / University of Helsinki

Research projects organizing the workshop:
Globally competitive processing technologies for meat alternatives (EXPRO)
Legumes for Sustainable Food System and Healthy Life (Leg4Life)
EIT Food projects on plant protein topics

Register here.


Funded by: