- Something is broken in the way we produce and consume our food
- Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing the earth
- Malnutrition and food inequality remains unacceptable with over 20% of global non communicable disease now attributed to poor diets – worse than smoking.
- We can no longer separate the impacts of our dietary choices on their impacts on the health of our bodies and of the planet as well.
- We need healthy new proteins with a low environmental impact as an important tool to help address a sustainable food future.
- We need scientific underpinning to create a strong evidence and proof points for change that will help to change behaviour and remove consumer uncertainty. The Quorn story is a good example of what has to be done and, importantly, what continues to be done
A presentation by Tim Finnigan, Chief Scientific Adviser, Quorn Foods
Question 1: What drives you?
Changing the way we eat so as to assure a sustainable food future.
Question 2: Why should the delegate attend your presentation?
The Quorn story is a case study in what needs to be done
Question 3: What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Fermentation
Question 4: What kind of impact do you expect them to have?
Better for the health of our bodies and of the planet
Question 5: What are the barriers that might stand in the way?
Consumer acceptance and desire to change
About Tim Finnigan
Tim believes that we can no longer separate our food choices from their impact on our health and the environment and that we need healthy new proteins with a low environmental impact as an important tool to help assure a sustainable food future. Tim’s focus is to understand how diets rich in mycoprotein can make important contributions that advance overall understanding supportive of this ambition.
Tim is a Ph.D. graduate of the Food and Biosciences faculty of the University of Reading and has held innovation roles in UK government food research, Kraft General Foods, APV, RHM, AstraZeneca and Premier Foods.
Tim designs and directs fast-paced and profitable scientific research and innovation through high performing teams. Tim has been instrumental in the product and technology innovation programs that have helped to establish Quorn Foods as the world’s leading sustainable protein business.
Joining Quorn™ as a Food Technologist in 1990, Tim spearheaded scientific and food innovation and pioneered the beneficial environmental impacts of mycoprotein, becoming a holder of business patents and publications.
Tim has experience of driving industrial and academic R&D collaborations that work alongside key opinion leaders who all are passionate to understand the challenges of sustainable nutrition, the importance of dietary choice and increasing understanding of the potential for Quorn Foods and its unique fermentation technology.
Tim has assumed an increasingly public role and often speaks on the international food and biotechnology innovation circuit. He has also been responsible for the creation of research collaborations supported by Innovate UK and European research funds. He has sponsored and co-authored a number of publications and is the Quorn Foods representative within several prominent NGO research collaborations as well as APPG’s and pre-competitive industry alliance.
About Quorn
At Quorn® we’re on a mission. A mission to get more people into delicious meat free meals. A mission to provide healthy food for people and the planet. A mission to kickstart a movement, because together, our food choices can create a healthier planet. And surely that’s a future worth eating for?
Tim Finnigan will be speaking at the 2021 edition of the Protein Transition Conference.