Consumer demands for protein alternatives and clean label ingredients continue to drive technology and innovation in the protein space. Acceptance of these technologies must run parallel to create sustainable behaviors that transform a fad into a lasting trend. Join this Protein Power Hour to discuss the technical challenges that have been overcome to bring novel proteins to market and how consumers react to those new ingredients and technologies. We have a special focus on insects and provide an overview of the main technological and consumer challenges and chances to support a transition towards insects as a part of Western diets.

Speakers:

Dr. Marleen Onwezen

Marleen Onwezen studied social psychology at Tilburg University and received her PhD on emotions and sustainable consumer choices in 2014. She works for 12 years as a senior researcher at Wageningen Economic Research. She is a figure head and strategic senior scientist who sets the research agenda for consumer behaviour. Additionally, she manages projects that focus on consumer choices for sustainable and healthy food, aiming to answer how consumer choices can be explained and guided. Topics she works with are for example alternative proteins, emotions, social norms, values, habits and social identification. She explores these topics via traditional quantitative research methods (e.g., survey and experiment) or novel technologies like a virtual supermarket or mobile applications.

Dr. R.H. (Renske) Janssen
Renske Janssen studied Food technology at the Wageningen University, The Netherlands with a specialization in ingredient functionality. She received her PhD on insects proteins for food and feed. Currently, she works as a project manager and scientist on protein technology at NIZO food research. She focuses on projects related to plant and alternative proteins ranging from ingredient development and protein functionality to application into consumer products.