CDFF Symposium Program

Program Day 1 – 11 May 2022, 18.00-22.00 NZSTMotivators 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 NZSTCurrent 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

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