The Alternative Protein & Foodtech Show Singapore unites inventors, investors, scientists, food technologists, farmers, and the industry players to design the future of food. It is an unparalleled opportunity for the New Protein community to share, learn, and network, both in online and in-person formats.
A series of insightful talks, panel discussions, and experience workshops are planned across the 3-day event. Day two of the event will also see 15 upcoming startups battle it out during the Pitch Competition judged by eminent founders and venture capitals, followed by culinary workshops in the later session with live demonstrations from established chefs.
Join the panel discussion on Foodtech for the Future panel on Day 1!
You will get insights from Wendy Soo, Head of Customer Technical Services at Roquette, and other panelists from SG Protein, IFF, GFI APAC, as they share their thoughts on:
- Leveraging innovation and new tech to influence positive change in consumer dietary preferences.
- How will the Alternative Protein industry cope with evolving tastes & preferences of a ‘global consumer’?
- What changes will we see in ‘culinary’ experiences as the industry gains wider adoption?
- How crucial are collaborations & partnerships within the AP eco-system for advancement?
About Wendy SooWendy Soo is Head of Customer Technical Service, Greater Asia. Based in Singapore, she is responsible for Roquette ingredient application support and leads the Food CTS team. She focuses on collaborating with customers in developing solutions across key segments -- bakery, dairy/dairy analog, confectionery, savory and specialized nutrition.
Prior to joining Roquette, Wendy has worked in National Starch, Dow Chemicals, Tate & Lyle and has over 20 years of experience in B2B technical application and service role. She holds a BS in Food Science and Agriculture from the University of British Columbia.