KEYNOTES

Friday, October 15, 2021  |  9:15 AM - 9:30 AM

Welcome and Introduction

SPEAKERS
 
Benjamin Davis
VP of Content, Plant Based World Expo
Take your seats in preparation for Heather Mills' opening keynote address.

KEYNOTES

Friday, October 15, 2021  |  9:30 AM - 10:15 AM

Journey into Plant-Based

SPEAKERS
 
Heather Mills
Founder, VBites
All attendees are welcome to join us for the opening Keynote session with Heather Mills. Learn how this world-class athlete used a plant-based diet to transform her health after losing a limb. Heather will share her journey of launching VBites, a plant-based food brand, and present an overview of the current marketplace for plant-based food in the United Kingdom.
 
You will learn: 
-How Heather Mills transformed her health with a plant-based diet
-The challenges and opportunities in launching a plant-based brand
-An overview of the current landscape of plant-based food in the UK

KEYNOTES

Saturday, October 16, 2021  |  9:45 AM - 10:00 AM

Welcome and Introduction

SPEAKERS
 
Benjamin Davis
VP of Content, Plant Based World Expo
Take your seats in preparation for Nestle's opening keynote address.

KEYNOTES

Saturday, October 16, 2021  |  10:00 AM - 10:45 AM

Growing the Entire Category of Plant-Based

MODERATOR
 
Benjamin Davis
VP of Content, Plant Based World Expo
SPEAKERS
 
Lynn Little
Head of Food, Nestle Professional UK & I
 
Emma Keller
Head of Sustainability, Nestle UK & I
 
Anna Collins
Nutrition Manager, Nestle

The global food landscape in 2021 is ripe for change, with thousands of new products entering the market at a rapid pace. Amidst this frenzy of innovation, Nestlé is seeing a bigger picture and embodying their role as an industry leader. In this keynote session you will learn from decision-makers at the world's largest food company and hear about their mission to expand not just their own brand... but the entire category of plant-based foods.

Business and Markets
15 October 2021
11:00 AM - 12:00 PM

Future of Plant-Based on Grocery Shelves

Open to Conference Attendees Only

MODERATOR
 
Stephanie Jaczniakowska-McGirr
International Head of Food Industry & Retail, ProVeg International
SPEAKERS
 
John Gill
Head of Marketing and Trading, Booths
 
Derek Sarno
Chef - Director of Plant-Based Innovation, Tesco PLC
This session is for: retail buyers
 
Attendees will learn:
-The latest data on plant-based foods in retail in the UK
-Current food policy and it's impact on the plant-based market
-Leading retailers plans for evolving shelf space around plant-based 
12:30 PM - 1:30 PM

Leading Plant-Based Solutions and Innovations

Open to Conference Attendees Only

MODERATOR
 
Louisianna Waring
Senior Insight and Policy Officer, The Vegan Society
SPEAKERS
 
Hannah Carter
Founder, Oggs
 
Michael Hunter
Managing Director, UK & ROI, Meatless Farm
 
Jago Pearson
Chief Strategy Officer, Finnebrogue
 
Steve Swindon
Managing Director & Co-Founder, LoveSeitan
This session is for: retail buyers, foodservice buyers, manufacturers
 
Attendees will learn:
-What challenges are needing to be addressed in plant-based products
-What leading brands are doing to address those challenges
-What trends and solutions are coming down the pipeline
2:00 PM - 3:00 PM

Catering to the Public Sector

Open to Conference Attendees Only

MODERATOR
 
Charlie Huson
Forward Food Programme Manager, Humane Society International
SPEAKERS
 
Andy Jones
Catering, National Health Service
 
David Mulcahy
Food Innovation & Sustainability Director, Sodexo UK & Ireland
 
Phil Thornborrow
Head of UK Foodservice, Quorn
This session is for: Public sector catering, foodservice buyers
 
Attendees will learn: 
 
-What key factors are influencing public sector eating habits
-What challenges are public sector caters facing when shifting menus towards plant-based
-How leading schools, universitites, hospitals and caterers are addressing consumer needs
3:30 PM - 4:30 PM

Dragon's Pantry: Vegan Dragon Part 1

Open to Conference Attendees Only

SESSION CHAIR
 
Eleanor Hatfield
Strategic Copywriter and Brand Thinker, Words & Wisdom
SPEAKERS
 
Adrian Boswell
Buyer, Selfridges
 
Zoe Farmer
MD, Zoe Farmer Consultancy
 
John Gill
Head of Marketing and Trading, Booths
 
Iain Hemming
Owner, Thyme and Tides
 
Karolina Pioro
Associate, Stamford Partners
 
Dan Shaw
Owner, Cognosco
 
Laura Strapp
Head of Purchasing, Cotswold Fayre
This session is for: retail buyers, foodservice buyers, manufacturers, investors
 
Attendees will experience:
-Feedback on emerging brands from a live panel of expert buyers and industry leaders
16 October 2021
11:00 AM - 12:00 PM

Dragon's Pantry: Vegan Dragon Part 2

Open to Conference Attendees Only

SESSION CHAIR
 
Eleanor Hatfield
Strategic Copywriter and Brand Thinker, Words & Wisdom
SPEAKERS
 
Danny Abello
MD and Sales Consultant, DA Connections
John Hartley
Former MD, Fry's Vegan Food
 
Amanda Stansfield
MD, Granny Gothards
 
Dan Shaw
Owner, Cognosco
This session is for: retail buyers, foodservice buyers, manufacturers, investors
 
Attendees will experience:
-Feedback on emerging brands from a live panel of expert buyers and industry leaders
12:30 PM - 1:30 PM

Understanding The Rise of Flexitarianism (presented by Plant Base)

Open to Conference Attendees Only

MODERATOR
 
Matthew Rushton
Marketing Manager, Foodbev Media
SPEAKERS
 
Michelle Adelman
Co-founder & CEO, Infinite Foods
 
Jordi Barri
Co-Founder & CEO, Flax & Kale
 
Claire Roper
Head of Foodservice Marketing, Quorn
This session is for: retail buyers, foodservice buyers, manufacturers, investors
 
Attendees will learn:
-Why are consumers opting for flexitarianism
-The ethical and environmental impact of a plant-based diet
-How to communicate the benefits of plant-based foods to your customers
2:00 PM - 3:00 PM

Healing Customers Through Food and Farming

Open to Conference Attendees Only

SPEAKERS
 
Camilla Fayed
Founder, Farmacy
 
Perry Haldenby
Biodynamic Gardener, Farmacy Kitchen Garden
 
Adriel Merino
Plant-Based Chef, Farmacy
Farmacy is a restaurant that dares to do things differently. Embodying a food as medicine approach from the soil all the way to the tip of the fork, this company proves that delicious foods and healthy customers is a great recipe for a successful, growing business. 
 
Attendees will learn:
- What a food-as-medicine approach is and how it is perceived by consumers
- How Farmacy creates a menu that appeals to all types of eaters
- How Farmacy has turned a unique restaurant concept into a thriving business
Culinary Demo Theatre
15 October 2021
10:00 AM - 10:30 AM

How to #flexupyourmenu with GARDEN GOURMET®

Open to All Attendees!

Dish: Meat style balls, Glazed and Served with Broccoli Cous Cous

Featured Product: GARDEN GOURMET SENSATIONAL™ BURGER, GARDEN GOURMET VEGAN BALLS

This is a lovely and super easy dish with an unusual fresh vegetable Cous Cous. Can be made with GARDEN GOURMET Vegan Balls or shaped from an amazing Sensational burger patties. Vibrant, light and super tasty!

® Reg. Trademark used in agreement with the Trademark owner

Chef: Jesse Dunford Wood, Chef & Owner of Six Portland Road & Parlour

10:45 AM - 11:15 AM

Cooking and baking with OGGS® Aquafaba

Open to All Attendees!

Dish: Egg free meringue

Product Featured: OGGS® Aquafaba

With egg allergies on the rise and more and more people turning to a plant-based diet, OGGS® introduces the UK's first liquid egg alternative, so you can have your cake and eat it too. Enjoy the classics, from meringue to mousses, cakes to cocktails... all by making one simple swap. Join the OGGS® live demonstration, where they'll be whipping up a fool proof EGG-FREE meringue, showing you just how easy it is to recreate your favourite bakes by choosing an option that's kinder for the planet, without compromising on taste. Learn how to use OGGS® Aquafaba for your everyday bakes!

Chef: Lucy Joseph, Lead Recipe Designer, OGGS

11:30 AM - 12:00 PM

Thank Cluck it's M*** F*** Plant-Based Chicken Breast

Open to All Attendees!

Dish: Meatless Farm Plant-Based Chicken Breast, chimichurri with 'plancha' potatoes 

Featured Product: Meatless Farm Plant-Based Chicken Breast

Take a peek at our latest M*** F*** innovation. Our NEW Plant-Based Chicken Breast is made using peas protein and totally vegan. We’re serving it up with super crispy plancha potatoes and a zingy, herby chimichurri.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

12:15 PM - 12:45 PM

OmniFoods Masterclass with School of Wok

Open to All Attendees!

Dish: Sweet & Sour Omni Classic Fillet & General Tso's Omni Golden Fillet Stir Fry

Featured Product: Omni Classic Fillet & Omni Golden Fillet

Classic by ingredient, classic by dish, or should we say 'fish'? School of Wok Chef Emma Chung will be cooking up an old takeaway favourite of Sweet and Sour 'fish' and General Tso's ‘fish’ Stir Fry from the OmniSeafood Series by OmniFoods. 100% plant-based, crafted with a proprietary blend of protein from non-GMO soy, pea and rice, OmniSeafood products are free from trans-fat and cholesterol, hormones, artificial colours, MSGs, added antibiotics or preservatives.

With this great collaboration, it's modernised and taken that one step further as it's far more sustainable for our planet and you too!  

Chef: Emma Chung, Chef from the award-winning Asian & Oriental cookery school - School of Wok

1:00 PM - 1:30 PM

Details coming soon

Open to All Attendees!

1:45 PM - 2:15 PM

Gourmet Burger Shake Up with Jack & Bry

Open to All Attendees!

Dish: Bangin’ Burger with Crispy Aubergine Rings

Featured Product: JACK & BRY Jackfruit Burger Patty

The tastiest and meatiest Bangin’ Burger recipe with Asian-inspired spiciness, brought to you by JACK & BRY with their ‘Great Taste Award winning Jackfruit Burger Patty’. One of the hottest trends within plant-based right now are Asian-inspired burgers. We've the perfect recipe for spicy pickle and sauce, along with the crispy texture of fried aubergines atop the award-winning Jackfruit Burger Patty. It's a stacked burger so be ready to set your tastebuds alight, while behind the scenes there's zero waste and sustainably grown jackfruit for those all-round good vibes......You won’t be sharing this bad boy.

Presented By: JACK & BRY’s Tik Tok Team

2:30 PM - 3:00 PM

The crowd-puller - M*** F*** Plant-Based Pulled Meats

Open to All Attendees!

Dish: Meatless Farm Plant-Based Pulled Pork Arepa, pickled red onion, 'feta' style vegan cheese, avocado crema

Featured Product: Meatless Farm Plant-Based Pulled Pork

Meatless Farm’s awesome new Plant-Based Pulled Pork, served up in a freshly made Venezuelan Arepa with pickles, whipped avocado and crumbled Greek White courtesy of Violife.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

3:15 PM - 3:45 PM

OZO™ Plant-based mince, Keema Cottage Pie

Open to All Attendees!

Dish: Keema Cottage Pie 

Featured Product: OZO™ Plant-based Mince

The UK’s love affair with Indian cuisine is well established, albeit with our tikka masala and madras ‘curries’ which never actually existed in India, but as the world becomes more globalised we see interest piqued in the regional differences of this huge country, particularly around discovery of traditional foods and techniques. In contrast to this strive for authenticity, fusion food – dishes resulting from the combination of two or more cultural cuisines – is a major trend and this ‘no rules’ approach to culinary creation allows for exciting mash-ups of formats, flavours and techniques from around the world.
 
Our OZO™ ground mince based Keema Cottage Pie is a take on the classic yet comforting British cottage pie, fused with the warming, balanced spices of an Indian keema.

Chef: Aaron Dixon, Head of Culinary at Moy Park

4:00 PM - 4:30 PM

Details coming soon

Open to All Attendees!

16 October 2021
10:30 AM - 11:00 AM

Thank Cluck it's M*** F*** Plant-Based Chicken Breast

Open to All Attendees!

Dish: Meatless Farm Plant-Based Chicken Breast, chimichurri with 'plancha' potatoes 

Featured Product: Meatless Farm Plant-Based Chicken Breast

Take a peek at our latest M*** F*** innovation. Our NEW Plant-Based Chicken Breast is made using peas protein and totally vegan. We’re serving it up with super crispy plancha potatoes and a zingy, herby chimichurri.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

11:15 AM - 11:45 AM

Cooking and baking with OGGS®Aquafaba

Open to All Attendees!

Dish: Egg free meringue

Product Featured: OGGS® Aquafaba

With egg allergies on the rise and more and more people turning to a plant-based diet, OGGS® introduces the UK's first liquid egg alternative, so you can have your cake and eat it too. Enjoy the classics, from meringue to mousses, cakes to cocktails... all by making one simple swap. Join the OGGS® live demonstration, where they'll be whipping up a fool proof EGG-FREE meringue, showing you just how easy it is to recreate your favourite bakes by choosing an option that's kinder for the planet, without compromising on taste. Learn how to use OGGS® Aquafaba for your everyday bakes!

Chef: Lucy Joseph, Lead Recipe Designer, OGGS

12:00 PM - 12:30 PM

Decadent Raw Chocolate Tart

Open to All Attendees!

Dish: Raw Chocolate Tart

The Raw Chocolate Tart is the most popular dessert on Farmacy’s menu – and with good reason!  The dish is composed of layers of decadent creamy chocolate and dates on a seeded crunchy base, alongside caramelised quinoa and then topped with our special raspberry sauce .. yum!!

Like all dishes at Farmacy, this dessert contains no refined sugars.  It’s also entirely gluten-free.

Presented By: Chef Adriel Merino, Farmacy

12:45 PM - 1:15 PM

The crowd-puller - M*** F*** Plant-Based Pulled Meats

Open to All Attendees!

Dish: Meatless Farm Plant-Based Pulled Pork Arepa, pickled red onion, 'feta' style vegan cheese, avocado crema

Featured Product: Meatless Farm Plant-Based Pulled Pork

Meatless Farm’s awesome new Plant-Based Pulled Pork, served up in a freshly made Venezuelan Arepa with pickles, whipped avocado and crumbled Greek White courtesy of Violife.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

1:30 PM - 2:00 PM

Details coming soon

Open to All Attendees!

2:15 PM - 2:45 PM

Details coming soon

Open to All Attendees!