January 30, 2023

Innovative Food Experience at MEAT-TECH 2021

A brand-new area dedicated to plant-based production technologies where you can sample prototypes, learn about naturally derived innovative ingredients and discover food processing solutions with plant-based formulations. This is the Innovative Food Experience organized in collaboration with HI-FOOD.


The aim of this innovative area is to engage all key industry players in a dialogue by stimulating the participation of research and development departments and to understand their needs in terms of formulation, processing technologies, labeling, and product customization with plant-based ingredients that the market demands.


HI-FOOD, an innovative Parma-based company that delivers advanced technologies, is the first and only Italian company that studies – and patents – revolutionary naturally sourced key ingredient and material extraction and production methods for baking, gluten-free and industrial gastronomy in general.


The market for alternatives to animal products is constantly expanding and, since 2020, has experienced a real boom in demand and consumption. What is sure is that the pandemic has accelerated the transition to products considered healthier and more sustainable and, within a few years, “vegetable meat” could become competitive in terms of supply and prices.

Dealing with these issues and discussing technology and innovations are several experts at the round table cycle on “Innovative Food Talks”:

Yesterday the talk was on Veggie Dairy “To each his own sauce” which was moderated by Ilaria Vesentini, Journalist Il Sole 24 Ore. The panelists were Massimo Ambanelli, CEO Hi-Food; Emanuele Pizzigalli, R&D Officer & Co-founder Hi-Food; Marco Fraccaroli, CEO F.lli Polli; and Daniele Diotallevi, CEO BCG (Buona Compagnia Gourmet)

25th of October 2021, 10.30-11.30: Veggie Ready Meals: “Plant-based Bolognese sauce”

Moderator: Ilaria Vesentini, Journalist Il Sole 24 Ore

Panelists:

Massimo Ambanelli, CEO Hi-Food

Emanuele Pizzigalli, R&D Officer & Co-founder Hi-Food

Stefano Garanzini, Technical Sales & Business Development IPAS

Lucas Huber, Category Manager EAME Protein Givaudan

26th of October 2021, 10.30-11.30: Veggy Patty – The Italian-Style Burger

Moderator: Ilaria Vesentini, Journalist Il Sole 24 Ore

Panelists:

Massimo Ambanelli, CEO Hi-Food

Emanuele Pizzigalli, R&D Officer & Co-founder Hi-Food

Carlo Prevedini, President Momi (Food Valley)

Niall Sands, Chairman Plant-Based Foods AAK

Vittorio Moretton, Smart Proteins ™Technical Innovation Manager Campus Company of the Firmenich Group

Related articles

Ingredion’s organic instant functional native starch now in Europe

Ingredion EMEA has developed an organic instant functional native starch, which can be used in certified organic products and delivers the quality of conventional ingredients. The NOVATION® 9460 organic instant functional native starch enables food manufacturers to tap into the lucrative organic food and beverage market, with an ingredient that consumers recognise and trust. Made

Meat Pro Asia 2023 kicks off visitor pre-registration and the Hosted Buyer Campaign

Plan your business trip ahead for Q1 2023 | The meat processing industry is alive and well in the Asia region! Meat Pro Asia is the premier trade platform for processing & packaging solutions for egg, poultry, meat, seafood, and alternative protein products in Asia. The fair aims to be the Asian edition of IFFA