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 organised 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, labelling and product customisation 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 expert at the round table cycle on "Innovative Food Talks":

23^rd of October 2021, 10.30-11.30: Veggie Dairy "To each his own sauce"

Moderator: Ilaria Vesentini, Journalist Il Sole 24 Ore

Panelists:

Massimo Ambanelli, CEO Hi-Food
Emanuele Pizzigalli, R&D Officer & Co-founder Hi-Food
Marco Fraccaroli, CEO F.lli Polli
Daniele Diotallevi, CEO BCG (Buona Compagnia Gourmet)

25^th 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

26^th 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