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Food & Cognition | The Online SME Cafe: Protein transition and consumer | Session 5 (of 8)

Sesssion 5 (of 8): Protein transition and consumer

To actually achieve an accelerated protein transition, sufficient information is required on the one hand about the positive sides of this for a sustainable and responsible food supply and the positive effects on health and the environment. In addition, consumer experience and taste of the product are very important factors that will ultimately determine whether consumers decide to purchase food based on sustainable protein sources. Which alternative products are already available and which are being developed for the future? How can these products be offered in such a way that they become a natural choice for a wide range of consumers? What experience, image and context are required for this? In this session of the SME café we will discuss this with researcher Stacy Pyett of Wageningen University & Research and entrepreneur Marc Arts of GreenFood50.

During each session, a scientist and SME will shine their light on a topic about nutrition, healthy lifestyle, brain and eating behavior. What can SMEs learn and use? We look for areas of tension, challenge participants to actively think about solutions and perhaps you will meet a new collaboration partner during the event to improve the eating experience or brain health of people with the help of technology?

When & Where

  • 28 January 2021
  • 4 - 4.45 PM 
  • Language: Dutch
  • Entrance: free
  • Location: Online, via Livestorm webinar