Serious potential for change with alternate protein
Friday 25 May 2018
In this burgeoning field of food technology disruption price points are changing fast. These changes bring opportunities that just a few short years ago were being discounted by market commentators and traditionalists.
These new protein and meat-alternative developments also offer new market advantages to some consumers. The environmental perception of younger consumers with a greater social conscience about the impact of the food they buy and consume is growing.
Entitled “ProteinTECH – Disruptive Innovations in Food Production”, the conference features a strong lineup of independent thinkers including people from leadership, market research and technical roles in this changing food technology sector.
“We’ve brought together a diverse group of skilled people from professional directors to angel investors and technical food technologists to market research specialists. The one thing they have in common is strong awareness and assessments of the attributes of these rapidly developing food production technologies,” says conference director John Stulen.
All rural leaders and industry professionals will find inspiration in the diverse and experienced lineup of speakers that have been brought together for this one-off technology event. These include;
- Melissa Clark Reynolds, Professional Director & Independent Director Beef & Lamb New Zealand
- Paul McGill, Farming Innovation Manager, Landcorp, PAMU
- Rod Oram, Independent Journalist & Economic & Corporate Columnist
- Con Williams, Rural Economist, ANZ Bank
- Blake Holgate, Animal Proteins Analyst, Rabobank
- Nick Beeby, Market Development Manager, Beef and Lamb New Zealand
- Bill Murphy, Executive Director, Enterprise Angels
Further details on the event can be found here.
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