Breakout Sessions

Tuesday, June 27
11.20-12.05: The Essential Source of Protein: Canada’s Alternative Protein Advantages

Canada produces the foods that the world needs. Long one of the world’s largest agricultural exporters, Canada is also a center of research, innovation and commercialization of the foods of the future. As the world’s largest exporter of pulses – combined with a commitment to security of supply and environmental sustainability – Canada has the required ingredients to help the world make the essential shift to alternative proteins and enable global businesses to prosper in the transition.

Throughout a career that spans government, industry and research institutions, Rory McAlpine has worked on all sides of the agrifood industry. In addition to holding directorships in the Canadian agrifood research and policy communities, he is a new member of the Board of Directors of Invest in Canada.
In a fireside chat with Laurel Broten, CEO of Invest in Canada, Mr. McAlpine will discuss Canada’s alternative protein advantages and opportunities for global companies.

Laurel Broten, CEO, INVEST IN CANADA, Canada
Rory McAlpine, Industry Leader and Director of Agri-Food Sector Organizations

Tuesday, June 27
14.00-14.45: Elevating Alternative Protein Success by Going Global

Join three innovative scale ups for an interactive discussion on how ‘going global’ has assisted in their growth trajectory and the opportunities that exist in France. Hosted by Business France and Taste France, hear about sustainability and profitability hurdles that can be broken down with the France 2030 Investment Plan and the pioneering French ecosystem.


Zak Weston, Co-Founder, BERA PARTNERS, USA


Alvyn Severien, CEO, ALGAMA, France
Guillaume Planque, Global Managing Director, ENSEMBLE FOODS, France
Maye Walraven, North America General Manager, INNOVAFEED, France

Taste Labs

Tuesday, June 27
16.30-17.00: Taste Lab: Bunge Lipids and Tailored Fats

Bunge’s portfolio of lipids and tailored fats is uniquely positioned to create an array of plant-based solutions, ranging from alternative dairy to meat products. This session gives attendees a firsthand look—and taste—of its recent innovation, Plant Butter. Bunge experts will describe its value proposition, share consumer preference data, and demonstrate its versatile functionality. Attendees will sample great-tasting prototypes while also learning tips for how to best position products made with Plant Butter. We look forward to welcoming you and “spreading” the love for this new ingredient.