Program Day 1 – 11 May 2022, 18.00-22.00 NZST – Motivators for Change
17.50 NZST | Join the symposium
18.00 NZST | CDFF Chairs | Welcome to CDFF 2022
18.05 NZST | Joanne Hort & Meika Foster | Massey University & Edible Research | Overview of the Program “Consumer Dimensions of Future Foods”
Plenary Talk 1
18.20 NZST | Marleen Onwezen | Wageningen University & Research | Plenary talk 1: Systematic steps to increase acceptance of alternative proteins
18.40 NZST | Q&A
Speaker Session 1: Consumer Perceptions
18.50 NZST | Christopher Bryant | Bryant Research Ltd| Consumer readiness for alternative proteins
19.10 NZST | Amanda Lim | A*STAR | The impact of product labels and nutrition information on consumers’ healthiness and sensory perceptions of animal-based products vs plant-based alternatives
19.20 NZST | Caroline Giezenaar | Massey University | Perceptions of cultivated meat in flexitarians resident in Aotearoa
19.30 NZST | Q&A
19.50 NZST | Break
Speaker Session 2: Challenges in the Production of Plant-based Products
20.05 NZST | Abby Thompson | Food HQ | Challenges in production of alternative proteins in New Zealand
20.25 NZST | Summer Wright | Massey University | Factors influencing Māori businesses participation in the plant-based foods value chain in Aotearoa, New Zealand
20.35 NZST | Wasamon Nutakul & Dean Powell |Good Food Institute | Product development for consumer oriented plant-based meat
20.45 NZST | Q&A
21.05 NZST | Break
Speaker Session 3: Consumer Segments
21.10 NZST | Florence Sheen | University College London, A*STAR | Who are the future ‘alternative’ protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers
21.20 NZST | Petra Coetzee | Massey University | Motivations and barriers of flexitarian consumers in New Zealand
21.30 NZST | Rebekah Orr | Massey University | Consumer emotional engagement with plant-based foods
21.40 NZST | Q&A
21.55 NZST | CDFF Chairs | Close
Program Day 2 – 12 May 2022, 18.00-22.00 NZST – Current and Future Implications
17.50 NZST | Join the symposium
18.00 NZST | CDFF Chairs | Welcome to Day 2
18.05 NZST |Michael Siegrist | ETH Zurich | Plenary talk 2: Are alternative proteins a threat for the meat industry?
18.25 NZST | Q&A
Speaker Session 4: Nutritional Aspects of Plant-based Products
18.35 NZST | Pol Grootwagers | Wageningen University & Research | Plant-based at older age: the consequences for muscle health
18.55 NZST | Rachel Tso | A*STAR | Unintended nutritional consequences of switching from animal- to plant-based foods
19.05 NZST | Q&A
19.20 NZST | Break
Speaker Session 5: Peripheral Factors Impacting Consumer Perceptions
19.35 NZST | Olivia Ogilvie | The University of Auckland, University of Canterbury | Alternative protein regulation in Aotearoa and beyond
19.45 NZST | Ben Smith | Food Ready Safety Hub (FRESH)| Food for thought: Regulations, risk perception and future food safety
19.55 NZST | Liesbeth Zandstra | Unilever, Wageningen University & Research | Consumers’ perceptions and behaviours related to plant-based meat alternatives
20.15 NZST | Q&A
20.35 NZST | Break
Speaker Session 6: Methods in Consumer Science
20.40 NZST | Sara Jaeger | Plant & Food Research | Novel methods for sensory-consumer research in the context of the transition to more sustainable foods and beverages
21.00 NZST | Vicki Tan | A*STAR | Sensory comparison between conventional animal protein and alternative protein products
21.10 NZST | Maheeka Weerawarna | Massey University | Development of an alternative to nine-point hedonic scale using emoji
21.20 NZST | Q&A
21.40 NZST | CDFF Chairs | Close
Conference Times for A-NZ, SG and NL
