Archer Daniels Midland Company will join the 10th Protein Summit taking place from 26–28 September in Reims, France.
As a major player in plant-based proteins, ADM will highlight how its extensive ingredient portfolio and technical know-how can support manufacturers in bringing differentiated, on-trend and delicious plant-based products to market.
Attended by more than 300 participants from across the globe, the 10th Protein Summit provides a unique opportunity for experts to come together and share opinions on a series of topics related to protein ingredients.
Roland Snel, ADM’s WILD Flavors and Specialty Ingredients (WFSI) Senior Technical Manager, EMEA, will join the discussions with a presentation on "Strategies to Tackle the Protein Challenge," taking place on Wednesday 27 at noon.
“With growing preferences towards minimally processed, natural and wholesome products, there is huge excitement about the potential of plant-based proteins across the food industry,” Snel said.
“As a result, the market is ripe with innovation and interesting trends include the shift towards whole food protein sources, such as nuts and seeds, as well as the growing popularity of sources that are not listed allergens, such as rice and pea."
"Understanding the functional properties of plant-based proteins, as well as the extensive spectrum of ingredients available, is critical if manufacturers are to take full advantage of increasing consumer demand.”
ADM recently expanded its capabilities in wheat proteins with the acquisition of French producer, Chamtor, as it continues to open new opportunities for its customers across Europe, the Middle East and North Africa.
Throughout the summit, ADM’s plant-based protein experts will be on hand to discuss how its vast range of high-quality protein ingredients can help to meet consumer demand for satiety, performance, energy and wellness products.
Sourced from soya, wheat, edible beans, seeds, nuts and grains, ADM also brings the applications expertise to develop products with consumer-preferred taste, nutrition and function.