Watch on demand now to learn the evolution of meat analogues in wet pet food.
Often pet food innovation is driven by human food trends through humanization. Trends can drive market growth and provide valuable information for future development in the pet food industry. In this webinar, learn about the meat analogues trend, including opportunities and research needs in translating advancements and trends in human food meat analogues into pet food. Featured webinar speakers will include David Primrose, Founder, Synergy Food Ingredients, and Prof. Dr. Atze Jan van der Goot, Food Processing, Wageningen University and Research.
WHAT YOU’LL LEARN:
- An overview of the evolution of meat analogues in wet pet food.
- Possibilities for meat analogues to lead to market growth.
- Challenges and opportunities in reinvigorating meat analogues in petfood.
This webinar is sponsored by Kerry and presented by Petfood Industry and WATT Global Media.
David Primrose, Founder, Synergy Food Ingredients, England
A food technologist by training, Synergy Food Ingredients Managing Director David Primrose also has an MSc in Food Safety Management and over 40 years’ experience in the global petfood industry. This has enabled him to develop an extensive knowledge of petfood science and technology combined with food safety management. In a 27-year career in Mars Petcare he worked in diverse areas including Research and Development, materials quality and development, and process development. Through global vendor quality assurance responsibilities, he developed an extensive knowledge of petfood raw materials quality, safety, and functionality. Visit www.synergy-petfood.com to learn more about our trusted, confidential technical consultancy services supporting petfood innovation and growth.
Prof. Dr. Atze Jan van der Goot, Food Processing, Wageningen University and Research
Prof. Dr. Atze Jan van der Goot was trained as chemical engineer at Groningen University, The Netherlands He completed his MSc in 1991. The same year, he started his PhD on Reactive Extrusion under the supervision of Prof. Leon P.B.M. Janssen at the same university. After completion of his PhD 1996, he joined Unilever Research as research scientist for three years. Then, he moved to Wageningen University to take up a position as associate professor in the Lab of Food Process Engineering in 1999. In 2015, he became Professor Sustainable Protein Technology. Currently, he leads a research team that focusses on the development of novel processing concepts for healthy and sustainable foods Besides, he is the scientific leader of the Plant Meat Matters research program, which aims at the development of the next generation meat analogues. He (co-) authored more than 150 peer reviewed papers and holds 6 patents. Further, Atze Jan is active in communication to general public through presentations on (scientific) conferences and interviews in general media worldwide. So far, 23 PhD-students graduated under his(co-) supervision.