With 82 million inhabitants, Germany has five times as many consumers as the Netherlands. Moreover, consumption of plant-based alternatives is growing at a record pace; by more than €800 million per year. Germany is by far the largest market in Europe for plant-based meat-, fish- and dairy alternatives and an important catalyst for product development and sales in the protein transition.
Therefore TPC & Oost NL /GO4EXPORT are launching a program to successfully enter & grow your company in the German plant-based protein market. The first workshop: 'opportunities in Germany' will be held on March 8 in Arnhem.
We would like to invite you to this compact information session on opportunities in the German market for new proteins. What consumer trends are there? Which German protein clusters exist and how can Dutch companies best position their new protein products? You will get the answers (and more!) during this workshop. There is room to ask your questions as well.
This workshop marks the launch of the Germany Protein Program 2023. We encourage you to attend from the beginning. On this day, we will also inform you about the other activities of the German Protein Program and you can give your imput. The networking afterwards provides an opportunity to connect with other companies interested in entering the German market. And it is the opportunity to explore the possibilities of participating in a booth at Anuga (Keulen) or Food Ingredients (FI) Europe (Frankfurt).
This workshop is organised by The Protein Community and Oost NL /GO4EXPORT .
Program
14.00 - 14.30: walk-in
14.30 - 17.00: Several interactive sessions on the following topics:
- The German Protein Transition,
- Dennis kraaijeveld - Agricultural Attaché bij Embassy of the Kingdom of the Netherlands in Germany.
- Sales channels; insight into structure German retail & foodservice. Jochem Wolthuis - Germany agri-food expert.
- Alternative Proteins - Road to a new food system? Prof. Dr. Guido Ritter
- Developments in the green protein landscape in the Netherlands Dr. Ir. Fred van de Velde - Principal scientist Protein functionality. NIZO food research
- First-hand experience on the German market Martijn Bosman - Head of Development - Functional Ingredients at Bösch Boden Spies (BBS)
- Preview of the rest of the German program
17.00 - 18.00: Networking with drinks & bites
