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SEE YOU AT IPACK-IMA 2022

The 2021 edition of MEAT-TECH has just come to an end: a return to in presence show that has reconfirmed consolidated business relationships and saw the araising of new business opportunities

We thank you for taking part in this event and look forward to seeing you at IPACK-IMA 2022, on May 3-6, at Fiera Milano, Rho.

SUBSCRIBE OUR NEWSLETTER

Discover IPACK-IMA 2022

3-6 MAY 2022, Fiera Milano Rho (Italy)

image

SEE YOU AT IPACK-IMA 2022

The 2021 edition of MEAT-TECH has just come to an end: a return to in presence show that has reconfirmed consolidated business relationships and saw the araising of new business opportunities

We thank you for taking part in this event and look forward to seeing you at IPACK-IMA 2022, on May 3-6, at Fiera Milano, Rho.

SUBSCRIBE OUR NEWSLETTER

Discover IPACK-IMA 2022

3-6 MAY 2022, Fiera Milano Rho (Italy)

Alternative proteins: food of the future? Let’s see it during the fair at the Innovative Food Experience and Food Talks
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A demonstration area and a cycle of conferences in the MEAT-TECH proposal realized in collaboration with Hi-FOOD, leader in technology for the production of innovative ingredients of natural origin, to respond to new market demands and new lifestyles and consumption.

There is a growing interest among consumers, companies and investors for proteins based on plants, microorganisms or animal cells. Burgers, chicken, dairy products and fish: whether plant-based or cell-based, various brands are carving out more and more space globally with substitutes for traditional products that mimic the aroma, taste and texture of animal-based products.

In order to respond to new market demands and new lifestyles of consumption, Hi-Food, an innovative company from Parma that expresses advanced technologies, studies - and sometimes patents - revolutionary methods of extraction and production of raw materials and functional ingredients of natural origin, for the bakery, gluten free and industrial gastronomy sectors in general.

A permanent research center with cutting-edge technology, open to companies in the sector

Hi-Food is the first and only company in Italy with a permanent center for the study of extrusion technologies, equipped with an industrial pilot plant, available to national producers. Thanks to the formulation and process know-how that Hi-Food has developed around extrusion for the food industry, it will soon be possible to obtain the first and only customized textured vegetable proteins, with density, structure, chewability and aroma according to specific needs and "made in Italy". New generations of vegetable proteins and fibers, textured in various shapes and structures, with neutral colors and flavors, suitable for the evolution of the food industry.

Our food system must change to be sustainable for the Planet. Alternative proteins can be a solution, and major food brands are starting to move more and more into the world of alternative proteins. The road towards greater diversification of food sources has therefore been taken and Parma, with its Hi-Food technology and its long tradition in the food sector, is a protagonist in this evolution.

Market in constant growth

Alternative proteins are the business of the future. People are reducing their consumption of animal foods for a variety of reasons: ethical, environmental and health, cultural, for difficulty in finding them or for the price. Among alternative proteins, the choices are wide, ranging from insects to mushrooms, from classic legumes to animal cells developed in the laboratory: but there is no doubt that the "vegetable meat" sector is currently in a leadership position.

The market of alternative products to those of animal origin is constantly expanding and since 2020 has experienced a real boom in demand and consumption. Certainly, the pandemic has accelerated the transition to products considered healthier and more sustainable and in a few years, the "vegetable meat" could become competitive in terms of supply and prices, compared to the conventional one.

In fact, Hi-Food sees a future of inevitable convergence between the animal and vegetable worlds. The market asks for good, reliable, sustainable finished products, but without compromising on quality and "cleanliness" of the recipe. And this is where the Parma-based company comes into play: expertise, research and innovation are used to produce, inspire and promote the development of a new generation of ingredients and finished products of natural and sustainable origin.

Plant based food at MEAT-TECH 2021

Innovative Food Experience, an area created in collaboration with Hi-Food Hall 15 stand MT-C39 - will see as protagonists new food solutions, developed in response to the productivity and marketing needs of companies in the sector, with particular attention to the so-called "free-from" that follows the evolution of demand in this direction.

The objective of this innovative area at the fair is to engage in a dialogue with players in the meat sector, to understand what their technological and labelling needs are and how the company can be available to produce innovative and personalized plant-based ingredients and provide solutions that the market is lacking.

The "Innovative Food Talks" conference series is also aimed at this goal, with experts from various sectors on stage to discuss these innovations.

Scheduled for October 23, 25 and 26 in the Events Hall of Pavilion 15, from h10.30 am to h11.30 am.

 

Sat, 23 October 10:30 - 11:30 

Innovative Food Talks: Veggy Dairy - To each his own sauce -ROUND TABLE
Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore

Speakers:

• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Marco Fraccaroli, CEO of F.lli Polli
• Daniele Diotallevi, CEO of Buona Compagnia Gourmet

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Mon, 25 October 10:30 -11:30 - ROUND TABLE

Innovative Food Talks: Veggy Ready Meals - Plant based Bolognese sauce
Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore
Speakers:

• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Stefano Garanzini, Technical Sales & Business Development of Ipas
• Lucas Huber, Category Manager Proteins EAME of Givaudan

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Tue, 26 October 10:30 -11:30 - ROUND TABLE

Innovative Food Talks: Veggy Patty - Italian-Style Burger

Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore
 

Spekers:

• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Carlo Prevedini, President of Brand MoMi company Food Valley
• Niall Sands, President Plant-Based Foods of AAK
• Vittorio Moretton, Smart Proteins ™Technical Innovation Manager, Campus A Company of the Firmenich Group

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