Breakout Session 2
Innovating Crops & Products
Session Themes
Day 1 – Monday, 20 October | 14:30–16:15
How can pulses shape the future fields and foods of Europe?
Day 2 – Tuesday, 21 October | 14:05–15:30
How can new fermented products shape the future fields and foods of Europe?
Moderator
Jeroen Willemsen, Innovation Lead Protein Shift, Foodvalley
Purpose
The session aims to explore how pulses and fermentation can strengthen plant-based diets and sustainable production. Day 1 highlights pulses as essential for protein diversity and soil health and digs into the latest scientific knowledge on the ongoing development of pulses for human consumption. Day 2 focuses on fermentation as a vital processing method for creating innovative and resource-efficient foods that expand dietary options and reduce waste. Together, the sessions aim to inspire collaboration and policy alignment that accelerate the adoption of these key levers for a resilient and more sustainable food system.
Key Questions
What policy instruments, incentives and/or funding are needed to promote research, production, and consumption of pulses and fermented plant-based products?
Which stakeholders need to be engaged in supporting the normalisation of pulses and fermented products in different European countries?
How can policy makers priorities the normalisation of pulses and new plant-based food products for human consumption?
What are the best cases of research and development projects related to pulses and new plant-based products across Europe?
How does fermentation affect nutritional value and gut health, and how can this knowledge support the creation of healthy plant-based foods?
Speakers and Presentations - Day 1: Pulses
Dorte Bodin Dresbøll, University of Copenhagen:
The pulse of productivity – yield, stability and quality in grain legumes
Iben Lykke Petersen, University of Copenhagen:
Processing and nutritional quality of pulse proteins
Margit D. Aaslyng, University College Absalon:
Integrating pulses into education and commercial kitchens
Bente Halkier, University of Copenhagen:
Normalisation of plant-rich eating – elements influencing change
Speakers and Presentations - Day 2: Fermentation
Tobias Noe Harboe, CONTEMPEHRARY: The R&D of CONTEMPEHRARY fermentation solutions - Traditions meet science in a collaborative approach
Dennis Sandris Nielsen, University of Copenhagen:
Fermentation, gut health and nutritional value in plant-based products
David Zilber, Novonesis:
Improving taste and texture of plant-based foods through fermentation
Kia Ditlevsen, University of Copenhagen:
Integrating fermented and other plant-based products into everyday life
Format
Presentations from relevant scientists and companies covering various value-chain perspectives on pulses and fermentation will lay out the knowledge and inspiration for participants to share their insights and ideas to different questions.
What Participants Will Gain & Learn
Insights into the ongoing developments of pulses for human consumption – including potentials, barriers, and processing options for improved uptake
Understanding of fermentation as a key tool for creating new foods and ingredients while maximizing the use of raw materials
Examples of how pulses and fermented products can become “the new normal” in education, commercial kitchens, and everyday diets