Future of Protein Production Amsterdam returns in October with largest agenda yet

The Future of Protein Production Amsterdam is set to return to the RAI Amsterdam on 29-30 October with its most ambitious agenda to date, promising a world-class program designed to accelerate the global commercialization of novel and sustainable foods.

Now widely regarded as the world’s leading event for the alt protein sector, the 2025 edition will span two packed days of high-level presentations, panel discussions, and networking opportunities, alongside (for the first time) a free-to-attend exhibition and Open Tech Forum showcasing next-generation food production technologies. Held in the spacious Elicium area of the RAI, the event will bring together over 100 expert speakers and more than 60 exhibitors, with more than 1,000 industry professionals expected to attend. You can book either your conference ticket (use 'PPTI10' for an extra 10% discount) or free exhibition pass here

This year’s expanded format includes the publication of a detailed preliminary agenda, with sessions covering the most urgent and forward-thinking topics in the industry. Themes include ‘Culinary Innovation: Taste, Texture and Consumer Appeal’, ‘Reaching the Shelves: Celebrating Retail Success’, ‘Investment Partnerships and the Business of Funding’, ‘Policy, Perception & Trust’, ‘Tech to Table: How Technology is Supercharging the Protein Revolution’, and ‘Unlocking Scalable Infrastructure for Next-Gen Protein Production’.

Peter Mortimer, Event Manager, said: “We’re very proud to unveil what is undoubtedly our biggest and most comprehensive program to date. The scale of the content, the quality of the speakers, and the level of innovation on display truly reflects the rapid evolution of this sector. If you’re involved in the future of food, this is the one event you simply can’t afford to miss.”

Featured speakers represent a cross-section of the alternative protein landscape, with confirmed names from The Bezos Centre for Sustainable Protein, Buhler Group, Danone, EFSA, Merck, Meatable, EIT Food, Redefine Meat, Sartorius, FAIRR Initiative, Kalsec, the European Innovation Council, The Good Food Institute, Givaudan, BlueNalu, Evonik, Planteneers, Argenta, KROHNE, and many, many more.

Among the agenda highlights are sessions on ‘Engineering the Perfect Bite: Hydrocolloids and Texture Innovation for Cultivated Meat’, ‘The Complementary Role of Cell-Cultivated Milk and Precision Fermentation in Global Dairy Markets’, and ‘How Will Cultivated and Fermented Proteins Advance the Food Transition?’. Delegates can also look forward to debates such as ‘Navigating the Drop in Alt Protein Investment’, ‘Achieving Success through the Senses – Improved Taste and Texture’, ‘How Are Novel Food Companies Picking Their Markets?’, and ‘Scaling Up – Collaboration, Assimilation, or Going It Alone?’

Mortimer added, “What makes this event unique is that we not only explore the science and innovation but also the business, regulatory, and consumer dynamics that are crucial to success. From major players to cutting-edge startups, the conversations happening here help shape the future of protein globally.”

The event also marks the return of the popular Startup Symposium, with early confirmed participants including Aerbio, BeanPol, Fishway, Happy Plant Protein, Nutrition from Water (NXW), PfX Biotech, and ClonBio. A dedicated Startup Innovation Zone on the show floor will highlight some of the most promising newcomers in the space.

The 2025 edition will once again be co-located with the Regulating the Future of Food Conference, organized by Atova Regulatory Consulting and Vireo Advisors. This specialist event provides a vital platform for navigating regulatory hurdles, with sessions exploring how global regulators are adapting to food-tech innovation, addressing novel food approval timelines, and fostering cross-sector collaboration to improve safety and transparency.

Speaking about the importance of this co-location, Atova Regulatory Consulting's Hannah Lester said, “Bringing together food producers, value chain stakeholders, regulators, and consultants under one roof is essential if we want to see meaningful progress. Regulation and innovation must evolve side by side, and this co-located format allows those two communities to share knowledge, build trust, and align around practical solutions for moving the sector forward.”

Attendees will also benefit from a new series of free-to-attend workshops, including ‘Using IP to Attract Investment’ and 'From Campus to Company: Building Strategic Partnerships for Tomorrow’s Talent' (organized by GFI Alt-Protein Project', designed to deliver practical insights for innovators and business leaders.

As the Official Media Partner, Protein Production Technology International readers can claim an exclusive 10% discount on the current Super Early Bird ticket price of €745 (around US$800) by booking before 27 June. Use the code 'PPTI10' when registering here

“We’ve been selling tickets to the conference since January – even before announcing any speakers,” said Mortimer, who sees this as a clear sign that attendees know and trust the calibre of the agenda. This year’s addition of a free exhibition ticket has already attracted several hundred registrations, including from major global CPG companies. Crucially, this open access doesn't dilute the audience quality; we’re still expecting a strong C-suite presence and preserving the intimate, high-level atmosphere we’ve become known for. The conversations – always a highlight for speakers, exhibitors, and delegates alike – will remain as valuable and vibrant as ever. We’ve designed this year’s experience to be even more collaborative, practical, and future-focused. It’s where science meets strategy, and where ideas turn into action. Whether you're a startup founder, policymaker, investor, or food producer, this is the most important place to be this October.”

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