The Protein Evolution: Time to give peas a chance [Webinar]

Introducing Cargill’s pea protein offer for Europe 

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Europeans are increasing their intake of nutritious, plant-based foods. That’s why we’re adding pea protein to our ingredient portfolio. Consumers are drawn to pea protein’s label-friendly benefits and neutral taste profile. It’s a great solution that’s suitable in anything from sports drinks, to meat and dairy alternatives, and bakery.

Watch this webinar to learn all about the drivers of protein transition and the importance of protein nutrition. Discover why our high quality, functional pea protein solutions will enable you to create truly on trend products.

In this webinar, you will:

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Speakers:

Dr. Diederik Esser, Senior researcher, Wageningen University & Research

Diederik Esser obtained his PhD at the department of Human Nutrition and Health at Wageningen University. Now he works as a food clinical trial specialist at Wageningen Food & Biobased Research, where he conducts clinical trials to scientifically substantiate health effects of food products and ingredients. He also coordinates the Gerrit Grijns Initiative (GGI), a new Wageningen University, interdepartmental research initiative dedicated to study Food, Nutrition and Functional Health.

Tom Vanderborght, Product Line Manager Proteins, Cargill Europe

Tom Vanderborght is Product Line Manager Proteins at Cargill Europe. Tom holds a masters degree in Cell and Gene Biotechhnology from Leuven University (Belgium) and Strategic B2B Marketing from Vlerick Management School. He has extensive experience in animal nutrition, having previously held roles at Kemin Animal Nutrition in Latin America, and more recently at DSM. Tom joined Cargill’s Industrial & Protein Segment in May 2020.

Robin Wyers, Marketing Communications Specialist, Cargill

Robin Wyers works within Cargill’s EMEA Marketing team as Marketing Communications Specialist. His primary role involves developing compelling “Cargill stories” across multiple businesses, where he coordinates and supports internal and external resources to deploy content. Robin has a wealth of experience in writing about the food & beverage industry, due to his former position as Chief Editor of industry titles The World of Food Ingredients and FoodIngredientsFirst.com. Prior to joining Cargill, Robin was Head of Editorial at specialized marketing communications agency EMG.

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