UPCYCLED FOOD WEBINAR – CONSUMER INSIGHTS, NEW INGREDIENTS AND PROCESSES, AND PRACTICAL CHALLENGES TOWARDS A MORE CIRCULAR FOOD SYSTEM

Thursday, March 17 – At 10:00 – 12:10

This webinar is organized by the following projects: ‘Waste-to-value ideas for a sustainable food system: from product to market’ funded by Danish Agency for Science and Higher Education,
‘PlantPro – Accelerating an efficient green consumer transition’ funded by Innovation Fund Denmark, and ‘FoodShift 2030’ funded by European Union’s Horizon 2020 programme.

10:00
Welcome and introduction to some examples of products and brands
By Gyda Bay, General Manager/COO, Food Innovation House

10:10
Definition of upcycled food and cross-European consumer perception and behaviour research results
By Jessica Aschemann-Witzel, AU MAPP

10:30
Upcycling of liquid and solid sides streams from agricultural and food industry using microbial fermentation
By Mette Luebeck, AAU

10:50
Answer to the questions from the chat

11:00
Food proteins from underexploited green biomasses
By Louise Juul Pedersen, AU Food

11:20
Challenges in changing the European food system towards more circularity: findings from the EU project FoodShift 2030
By Karin Beukel, Co-founder of Agrain

11:40
Answer to questions from the chat and discussion among the presenters