Bridge2Food Europe 2024 Programme

4-6 June 2024, The Hague, The Netherlands

By co-locating the two events, you will benefit from the renowned programme, theory, and practice of Course Europe, alongside access to increased idea exchange, networking and partnership potential at Summit Europe. Plus, hear the very latest developments in R&D, academia, ingredients, product development, innovation, and retail.

Please see below our full programme for the Course, followed by the Summit programme.

Course Day

Below, you will find the programme overview for Course Europe 2024. More details are coming soon.

Please note: This programme is subject to amendments.

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Course Networking Breakfast: Light Refreshments and Coffee

A light breakfast is served, where the Course attendees can join for additional networking.

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Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients
  • Welcome & Introduction - Charlotte Neher, Bridge2Food
  • Fermentation in the Production of Plant-Based Meat and Dairy Analogues: Potential and Challenges - Dr Myriam Loeffler, KU Leuven

Fermentation is a promising approach to address the sensory, safety and nutritional challenges associated with plant-based meat and dairy alternatives / analogs. For instance, there are starter cultures available that play a crucial role in the structuring of food matrices and thus contribute to the texture of the end products, while others have a major impact on flavor formation. The utilization of starter cultures and controlled fermentation in food manufacturing has a long tradition. Understanding how this existing knowledge can be transferred to improve the quality characteristics of plant-based meat and dairy analogs is of great importance. However, the altered food matrices present various challenges that need to be mastered.

Creams are oil in water emulsions stabilized by protein and/ or emulsifier. In dairy creams protein plays a key role in product stability during shelf life, but at the same time also product de-stabilization under eg whipping. Properties as whipped cream firmness and overrun are largely driven by fats, however proteins do play a large role in final cream structure, taste, color, mouthfeel and performance in applications. Presentation will cover introduction to creams, basics of emulsification, plant protein taste and function, application challenges and watch-outs.

Speakers
Programme Leader
Bridge2Food
Researcher & Assistant Professor
KU Leuven
Senior R&D Plant Protein Expert
Upfield
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Morning Coffee and Networking Break

Networking time - take the opportunity to network with other attendees whilst connecting over a coffee and a snack!

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Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients

The wonderful soybean is a versatile, nutritious plant protein source. During this presentation, Roland will go deeper into the performance, innovation and sustainability aspects of soy proteins.

This presentation will highlight a case study of how researchers at THIS have overcome the challenges of developing a hyper-realistic plant-based bacon. Focus points will be on the experimental design, process, and we will zoom into the science behind the bacon.

  • How to Optimise Food Product Properties when using (Denatured) Plant Proteins - Dr. Klaas-Jan Zuidam, Unilever

Commercially available plant proteins are most often denatured and do not have the same functionality as animal proteins. Development of plant-based products require good understanding of the functionality of animal proteins and plant proteins as well as total product formulation and food processing. In this presentation the reasons for denaturation of most plant proteins will be explained and some examples of food product applications will be highlighted. In some applications, protein denaturation during processing or cooking is desired. Finally, trends and demands for the future will be provided.

Speakers
Director Creation, Design and Development
Archer Daniels Midland
R&D Scientist
THIS
Lead Scientist Plant Proteins & Affordable Nutrition
Unilever
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Course Networking Lunch
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Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients

Focused on advancements in processing and ingredients, this block explores the cutting edge of plant-based and alternative proteins. Participants gain insights into innovative technologies and sustainable practices, elevating their understanding of how these elements enhance the quality and functionality of products.

The presentation covers the various biotechnological approaches that can be used to improve the nutritional and functional properties in plant-based alternatives to milk. These approaches can be used to increase yield in soy beverages, create great foaming and improved coffee stability in barista applications, differentiate with health benefits according to consumer groups, among other benefits. Andreas will demonstrates the potential of biotechnology in the development of innovative, nutritious, and functional oat and/or soy-based products that can meet the needs of consumers and contribute to a healthier and more sustainable food system.

Cultivated fat is the missing ingredient to unlocking meat alternatives that consumers crave. Meat alternatives available today miss the mark on taste, texture and mouthfeel leading to slowing repeat purchases across the category. This is because they use plant oil blends and have to compensate for the lack of performance with binders, emulsifiers and flavourings which dirty up the product label. Cultivated fat is real animal fat just made in a different way to address these performance issues and unlock hybrid products that consumers will love.

  • Microorganisms & Fermentation, Tapping into Nature’s Flavour Potential - Dr. Paulo de Boer, WUR

From the fundamentals of taste and flavour, this presentation will dive deeper in the potential of microorganisms for producing desirable flavours, e.g. for plant-based products, as well enhancing the flavour profile by metabolic conversions. Strategies (being) developed for tapping into the huge reservoir of the microbial potential will be presented, along with some examples.

  • Upscaling 3D Food Printing to Industrial Volumes - A Fish Filet Example - Robin Simsa, Revo Foods

In principal, Revo Foods develops new industrial technologies to enable completely new structures and textures of food products. For this, we have developed the first continuous 3D food printing approach (or free food forming approach), which enables use-cases such as complex meat alternatives or “mass customization” for the first time. The technology brings back creativity to product designers, and can lead to new innovative product features that are normally only achievable with manual work. The technology can combine multiple materials together in a desired structure, which also influences the functionality of the product (e.g., our salmon filet gets flaky because of this).


Speakers
Senior Technical Service Manager
dsm-firmenich
NPD Chef
Hoxton Farms
Food Scientist
Hoxton Farms
CEO
Revo Foods
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Afternoon Coffee & Networking Break

Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack!

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Block 2: Workshops

Transitioning from theory to practice, delegates are immersed in hands-on workshops, refining their skills through taste tests and tactile assessments. Participants actively engage with various alternative proteins for diverse applications, ensuring a deep, practical understanding of plant-based and alternative foods and key raw material properties.


During the tabletop ADM will showcase the functionality and versatility of soy proteins highlighting solubility, gelation and emulsification properties in food and beverage applications.

Join Upfield for a dynamic workshop exploring emulsification and cream development! Witness the magic of emulsification in a demo, discover challenges in cream formulation through prototype showcases, and tantalize your taste buds with cream tasting. Don't miss this opportunity to deepen your understanding of cream science and refine your skills.

During this workshop, Revyve will showcase the transformative potential of upcycled yeast protein and yeast fibre in diverse sustainable food applications. Discover how to seamlessly replace essential ingredients such as texturizers, thickeners, and emulsifiers with Revyve’s high-performance ingredients. Unlock the potential of innovative, natural, and clean label alternatives for a healthier future. We live and breathe food texture. Think texture, think Revyve.

  • 3D Printing and Assembling - Robin Simsa, Revo Foods
  • Start Creating a Flavourful Sensory Experience in Plant-Based Food with Natural Mushroom Ingredients - Shenna Geurts & Rachel Eikelboom, Scelta Inside 

At Scelta Inside, they are getting everything out of the white button mushroom in a natural way. The white button mushroom has unique characteristics which can help you to create better taste, health and texture in plant based food. This workshop will help you to understand how to reduce saturated fat, salt, aroma’s and spices while keeping a juicy and delicious plant based product.

Speakers
R&D Scientist
THIS
Director Creation, Design and Development
Archer Daniels Midland
Senior Scientist
ADM
Senior R&D Plant Protein Expert
Upfield
CEO
Revo Foods
Plant Protein Technologist
Upfield
Product Developer
Scelta Inside
Application Technologist
Scelta Inside
Applications Director
Revyve
Technical Sales Manager
Revyve
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Closing
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Welcome Reception

Join us for a Networking Reception to meet fellow peers, colleagues, and speakers at Bridge2Food Europe!

Summit Europe 2024

Below, you will find the programme overview for Bridge2Food Summit 2024. More details are coming soon.

Please note: This programme is subject to amendments.

Please select the day you would like to see below:

Summit Europe 2024 - Day 1

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Summit EU: Registration
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Networking with 1-on-1 Business Meetings
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Plenary Opening

This presentation and chat will focus on:

- Where are plant-based, cultivated meat & precision fermentation currently heading?

- Where is the difference between the US and EU market?

- If you would have $1B, which research/development/start-up would you invest in?

- How important is more VC and research funding to make a pivotal change happen?


  • Global & EU Market Overview: the Plant-Based & Alternative Proteins Landscape - Lu Ann Williams, Global Insights Director, Innova Market Insights

Despite the sector facing challenges, plant-based offerings are found around the globe and the market continues to evolve. Sustained consumer interest for alternative proteins and a demand for better flavor, taste and texture push plant-based innovation forward, with Innova research revealing great potential for the conversion of established and popular dishes. Consumers eager to embrace plant-based options as part of their diet are interested in offerings they recognize. Learn more about the current status of and new opportunities for the plant-based sector in this exclusive presentation, offering a clear and insightful overview of the global and EU Market.

Speakers
Dr. Luis Angel Fernandez
Vice President Strategic Development Flavours
MANE
Malte Clausen
Partner and Associate Director
Boston Consulting Group
Lu Ann Williams
Global Insights Director
Innova Market Insights
Vincent Brain
General Manager
Bridge2Food
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Morning Networking Break with 1-on-1 Business Meetings
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Plenary Opening
  • From Extinction to Inspiration: Harnessing Food Diversity for People and Planet - Dan Saladino, Author, journalist and broadcaster

Embark on a captivating journey through the intertwined narratives of extinction and resurgence in our food systems. From reflecting on past transitions to exploring the rapid evolution of protein sources, delve into the inspiring tale of the Swabian Alb Linse lentil's revival and the transformative potential of mycoprotein. Discover the vital role of biodiversity in shaping our ecosystems and understand the latest insights from nutrition science, illuminating the path towards a more diverse and sustainable future of food.

  • Panel Discussion: Unpacking Ultra-Processed & Dispelling Myths: Examining Ultra-Processed Foods Through a Plant-Based Lens - Edwin Bark, Redefine Meat, Luke Byrne, THIS, Klara Kalocsay, Food Frontier, Dr. Clare Mills, University of Surrey & Dr. Adam Adamek, EIT Food
    This panel discussion will focus on:
     - What is the definition of (ultra-)processed foods?
     - What are consumers attitudes?
     - How can the sustainable protein industry work convey the right messages?
  • Sensational Sausage! - How to Turn a Leading Meat Business into the Market Leader for Plant-Based Meat Alternatives in Germany - Patrick Bühr, Rügenwalder Mühle
    In this presentation, Patrick will dive into the transformation of Rügenwalder Mühle from a leading meat processor to a market leading manufacturer of plant-based meat alternatives and why keeping those portfolios within the same brand can actually work. Innovation as a driver for economic growth needs to come from within, product quality is the inherent reason to succeed. Patrick will also cover why value is more important than price alone.
Speakers
Dan Saladino
Author, journalist and broadcaster
Eating to Extinction
Edwin Bark
Senior Vice President
Redefine Meat
Luke Byrne
Innovation Director R&D
THIS
Klara Kalocsay
Head of Research Strategy
Food Frontier
Patrick Bühr
Head of R&D
Rügenwalder Mühle
Dr. Adam Adamek
Chief Impact Officer
EIT Food
Dr. Clare Mills
Professor
University of Surrey
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Track Introductions
Speakers
Lu Ann Williams
Global Insights Director
Innova Market Insights
Dr. Christophe Schmitt
Leader Plant Protein Strategic Network
Nestle
Dr. Anne Louise Dannesboe Nielsen
Director
Danish Technological Institute
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Lunch & Networking Break
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Track I: Consumer & Market Insights

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

This panel will focus on:

- Examining how consumer perceptions of plant-based foods align with the industry's offerings and addressing the gaps

- Why are consumers not adopting alternative proteins at the speed that was envisioned?

  • A Journey Inside the Mind of the Retailer – What to Expect in Retail Development over the Next 10 Years - Bart Fischer - The MedGuide Company

This presentation will highlight the increasingly pivotal role supermarkets play within the food industry, particularly in the burgeoning "plant-based" market. As these retailers grow more dominant, they are set to reshape the landscape to their advantage. Join us as Bart delves into the rapidly evolving zeitgeist, retail developments, and the strategic considerations of retailers. This insightful presentation will offer a comprehensive look into the shifts shaping our food consumption and distribution channels.

Speakers
Lu Ann Williams
Global Insights Director
Innova Market Insights
Nicolas Schweitzer
CEO & Co-Founder
La Vie
Isabel Boerdam
Founder
Week Without Meat Europe & Green Food Lab
Laura Vimercati
Group Sustainability & Brand Director
QSRP
Bart Fischer
Entrepreneur/ Retail Innovation Expert
The MedGuide Company
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Track II: New Product Development & Formulation Challenges

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

  • Tech Driven Ingredient Development - Accelerating Innovation - Rene Fonteijn, Symrise

Over the last decade, the explosion of plant-based alternatives has been immense. Consumers are looking for vegan food options when it comes to dairy or culinary products. However, developing a great tasting and indulging plant-based product urges several challenges like flavor release in the final product, shelf life issues and off-notes caused of the base. The Symrise presentation will be about utilizing technologies to simplify these challenges. You will hear how to ensure great flavour performance, masking of unwanted off-notes and and flavour release and stability prediction for plant-based products – to develop the next plant-based innovation. Faster.

  • Alternative Protein Selection for Dairy Like Applications: criteria, challenges and prospects  - Dr. Vaida Urbonaite-Zuke, Senior R&D Plant Protein Expert, Upfield

Dairy products as butter, creams, cream cheese and cheese have unique structural properties and flavor. Latter properties are predominantly originating from milk proteins. Plant-based alternatives to dairy are composed of fats and hydrocolloids with no or little proteins added, where texture is delivered by hydrocolloids and taste by flavors added. Market demands for protein inclusion to close nutritional gap between dairy and plant-based. However, plant protein incorporation compromises final product texture, taste, color as well as costs to a high extent. This presentation will address key requirements and challenges of proteins for dairy-alternative product applications from different alternative protein categories.

Speakers
Dr. Christophe Schmitt
Leader Plant Protein Strategic Network
Nestle
Rene Fonteijn
Senior Category Manager EMEA - Plant Based Dairy Alternatives
Symrise
Dr. Vaida Urbonaite-Zuke
Senior R&D Plant Protein Expert
Upfield
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Track III: Processing Innovations

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead.

  • Panel Discussion: Advancements in Processing, Protein Characterization, and Nutritional Assessment - Dr. Mette Skau Mikkelsen, FOSS, Dr. Paul Vos, Wageningen University & Research & the last speaker to be announced shortly.

This panel will focus on:
 - What are the key challenges and considerations for selecting proteins derived from plant-based and alternative sources, particularly in terms of assessing protein quality, functionality, and bioavailability?
- How do researchers and industry stakeholders assess the nutritional composition and quality of plant-based and alternative protein products, and what methodologies are commonly employed for nutritional analysis and assessment?
 - What strategies and protocols are essential for ensuring quality control throughout the production process of plant-based and alternative protein products, and how can companies maintain consistency and safety while scaling production?
 - How can processing can enhance or lower nutritional quality, and how might it be considered as UPF? Is that even fair?

  • Optimizing Protein Extraction Processes - Abderrafik Mermouri, IMPROVE
    Protein extraction and purification is still a hot topic of interest worldwide. Due to the importance of this resource for today's and tomorrow's needs. IMPROVE aims at adding a new step to the development of purified protein ingredients. Nowadays, process development traditionally involves lab scale conceptualization, pilot scale prototyping and industrialization phases. This schematic presentation does not fully suit with the complexity of protein purification which also includes side reactions that impact protein and byproducts quality (functional and sensorial properties). Today, IMPROVE offers a continuous demonstrator at micro-pilot scale, that allows to reduce processing time, to anticipate protein functionality and quality at industrial scale, to anticipate industrial levers, to ease scaling up taking into account at an early-stage process water consumption. This combination of equipment setup and analytical capabilities is an innovative way to reflect about industrialization.
Speakers
Dr. Anne Louise Dannesboe Nielsen
Director
Danish Technological Institute
Dr. Mette Skau Mikkelsen
Principal Scientist & Head of Plant-Based Foods
Foss Analytical
Dr. Paul Vos
Expertise leader Nutrition Quality & Health
Wageningen University & Research
Abderrafik Mermouri
Wet Fractionation Project Manager
IMPROVE
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Afternoon Coffee & Networking Break

Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack!

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Track I: Consumer & Market Insights

With a mission to make it easier for people to eat better and live healthier lives without recklessly taxing the planet’s resources, Oatly is driving a movement to get people to replace cow’s milk with oat drink, using communication as one of the key drivers. If you’re committed to driving a movement, there’s no room for people-pleasing. Stay true to your mission, fearlessly so. And be prepared to get involved in complex, difficult conversations. Driving a movement is about getting people to take action, to change habits. Can a company really take on a big task like that?

  • Cross Industry Collaboration and Innovation Partnerships: Innovation Partnerships and Co-creation with Customers for Success - Sandy De Houwer, Cargill

This presentation will highlight Cargill’s mission in the Meat & Dairy Alternatives categories, how Cargill works with customers to co-create solutions that fit their business needs, and Cargill’s investment in partnerships to accelerate emerging technologies and scale-up production.

This presentation will delve into the success of the Naturli brand amidst economic challenges. It will examine how Naturli manages to maintain price parity with animal-based products and explore its market strategy, including venturing into categories like seafood, contrasting with the trend of other brands focusing on enhancing core products rather than diversifying. Additionally, it will discuss Naturli's target demographic, the mainstream consumer, and the rationale behind this strategic focus.

Speakers
Linda Nordgren
Global VP Crisis and Community Management
Oatly
Sandy De Houwer
Global Marketing Director - Meat & Dairy Alternatives
Cargill
Henrik Lund
CEO
Naturli
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Track II: New Product Development & Formulation Challenges

This panel discussion navigates the regulatory landscape surrounding cultivated ingredients in Europe, addressing key areas such as safety standards, labelling requirements, and the novel food approval process. It compares European regulations with those in other regions and explores efforts to harmonize international standards for trade facilitation. Additionally, it anticipates future trends in regulatory frameworks, considering the influence of emerging technologies and the role of industry stakeholders in shaping policies and standards.

  • Revolutionizing Protein: Exploring the Frontier of Molecular Agriculture - Henk Hoogenkamp, Moolec Science

This panel discussion focuses on optimizing ingredient profiles, exploring how companies reformulate products to meet evolving consumer preferences and nutritional needs while preserving taste, texture, and nutritional value. It delves into the incorporation of novel ingredients to enhance product functionality without sacrificing taste or consumer acceptance, considering factors like texture, shelf life, and nutritional content. Additionally, it addresses the challenge of balancing affordability and quality in reformulation efforts to ensure product accessibility without compromising sensory experience. The discussion also examines strategies for maintaining brand consistency and consumer trust throughout the reformulation process, emphasizing transparent communication to mitigate confusion or scepticism among consumers.

Speakers
Dr. Hannah Lester
CEO & Principal Consultant
ATOVA Consulting
Didier Toubia
CEO and Co-Founder of Aleph Farms
Aleph Farms
Cornel Herrmann
Senior Project Manager
ELSA Group
Lucie Racault
Senior Regulatory Specialist
Nestle
Henk Hoogenkamp
Co-founder and Chief Product Officer
Moolec Science
Rene Fonteijn
Senior Category Manager EMEA - Plant Based Dairy Alternatives
Symrise
Christine Guilmin
Dairy Alternatives R&D Director
Cargill
Henrik Lund
CEO
Naturli
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Track III: Processing Innovations
  • Creating the Future of Food together - An Evolutionary Approach - Ashish Acharya, Tetra Pak

This presentation will provide a background and introduction of New Food: what new food means to TetraPak. It will discuss the adaptation of process technologies as an evolutionary approach for New Food and go into efficient process management whilst putting food safety & sustainability as the centre point.

  • Upcycling Food Ingredients: A Journey through Triumphs and Trials in Real-World Case Studies - Rebecca Palmer - Terra Bio Industries 
  • Panel Discussion: Resource-Efficient Processing Solutions: Sustainability Challenges - Prof.Dr. Alexander Mathys - ETH Zurich, Natasa Taseski - Wenger, and the final speaker to be announced soon!

This panel discussion centers on optimizing resource consumption (including Energy) in processing: what innovative approaches and technologies can companies implement to reduce resource consumption including energy and increase efficiency in processing operations while maintaining product quality and safety standards? It also addresses the broader scope of sustainability across the value chain: how can companies extend their focus on resource efficiency beyond processing to incorporate sustainability considerations across the entire value chain, including packaging, transportation, and distribution? What strategies can be employed to minimize environmental impact and promote a more sustainable approach to production and distribution? Additionally, the discussion highlights advancements in sustainable packaging solutions and other processes: what advancements have been made in the development of sustainable packaging solutions and other processes within the value chain to reduce waste, minimize resource use, and lower carbon emissions? How can companies collaborate with suppliers and partners to integrate these innovations into their operations effectively?

Speakers
Ashish Acharya
Application Sales Manager - New Food
Tetra Pak
Rebecca Palmer
Chief Marketing Officer
Terra Bioindustries
Prof. Dr. Alexander Mathys
Professor and ETH Zurich Head Sustainable Food Processing
ETH Zurich
Natasa Taseski
Process Engineer
Wenger
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Personalised Customer Events led by Insights Leaders
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Networking Dinner

The Bridge2Food Europe Networking Dinner will take place at WOW Beach Club, following Day 1 of Summit Europe.

The dinner includes a beach BBQ buffet with plant-based & vegetarian options, an open bar, and non-dairy ice creams.

Dinner tickets cost €99 + VAT and can be purchased here. You must be registered for Bridge2Food Europe to attend the dinner

WOW Beach Club Address: Zwarte Pad 58, 2586ZZ, The Hague

Summit Europe 2024 - Day 2

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Registration
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Networking with 1-on-1 Business Meetings
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Track I: Consumer & Market Insights

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

  • Alternative Proteins: An Overview of the State of the Industry in 2023 - Seren Kell, GFI

This talk will provide a deep dive into the global alternative protein sector, pulling out key insights from GFI’s recently published State of the Industry reports for 2023. We will take the birds eye view to cover the major developments in the commercial landscape, consumer insights, investment, government and regulation, and science and technology across plant-based, cultivated, and fermentation-made meat, eggs, and dairy.

  • The Path to Daily Plant-Based Consumer Adoption: Greenfield Designed - Sonia Huppert, IFF

At IFF, the focus lies in reshaping the future of food through the lens of sustainable and balanced eating. They are dedicated to empowering brands in crafting plant-based options that strike a delicate balance between familiarity and innovation, seamlessly integrating into consumers' daily diets. Guided by meticulously researched insights, IFF is at the forefront of cultivating a new era of plant-based concepts, poised to inspire the industry towards the creation of products that deeply resonate with consumers. Within their product development framework, a synergy between food designers and chefs harmonizes insights with artistic expression, resulting in the birth of ground-breaking culinary innovations. Through their pioneering approach known as Greenfield Design, IFF transcends conventional boundaries, catalysing the transformation of the plant-based landscape and spearheading initiatives that diversify the market while accelerating consumer adoption

This panel discussion will explore the acceptance of plant-based and cultivated products across various EU countries, examining factors influencing consumer attitudes and preferences. Additionally, it will delve into the backlash faced by farmers in the EU, using Italy as a case study to understand the challenges and implications within the agricultural sector.

Speakers
Managing Director
The Good Food Institute
Chief of Staff
Hoxton Farms
Global Insights Director
Innova Market Insights
Head of SciTech
The Good Food Institute
Head of Public Affairs and Impact
Gourmey
Global Innovation Marketing Lead - Re-Imagine
IFF
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Track II: New Product Development & Formulation Challenges

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

  • Pea-fect Catch: Unveiling the Plant-Based Salmon Fillet Revolution - Dr. Sirli Rosenvald, R&D Director Food Science, TFTAK 

Join TFTAK for 'Pea-fect Catch: Unveiling the Plant-Based Salmon Fillet Revolution' as we dive into our journey in the XPrize Feed the Next Billion competition. From our early beginnings in 2021 to reaching the finals, it's been an intense ride tackling technological hurdles, pivoting strategies, and leveraging scientific expertise. Discover the secrets behind our success, lessons learned, and how this journey has transformed our lives. Don't miss this opportunity to explore the future of sustainable food production and the potential of plant-based alternatives.

  • The Next Generation of Plant-Based Products – Using Consumer Insights and Innovation to Shape the Future - Emmy Nitert van Schijndel, dsm-firmenich

This presentation will showcase how consumer insights support the creation of the next generation of plant-based meat & fish alternatives. The discussion will cover the importance of proteins and how combining innovation with consumer insights can lead to successful product development. Attendees will be inspired by tangible examples and practical advice. The seminar will provide a glimpse of what the future of plant-based alternatives could look like.

  • Microbes and Alternative Proteins: Plant-Based Fermentation, Biopurification and the Use of Microbial Biomass - Dr. Herwig Bachmann, NIZO

For the use of plant-based proteins there are still numerous technological challenges. These challenges include nutritional parity, food-safety and the optimization of flavour and texture. NIZO utilizes fermentation to improve properties such as acidification, flavour formation and off-flavour removal. Next to classical fermentation NIZO recently also established that the biopurification i.e. removal of off-flavours from plant-based ingredients is possible but without fermenting/acidifying the product. Next to the use of microbes to improve plant-based foods and ingredients, the use of microbial biomass and its fractions as a functional food ingredient also will be discussed. 

Speakers
Leader Plant Protein Strategic Network
Nestle
R&D Director of Food Science
TFTAK
Principal Scientist
NIZO
Business Development Manager
dsm-firmenich
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Track III: Processing Innovations

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

  • Deploying Innovation: 3D Food Printing for Military Field Feeding - Dr. Jonathan Blutinger, Design Engineer
  • Functionality First: Designing Protein Extraction Processes to Obtain Functional Ingredients
  • AI and Beyond in Sustainable Food Innovation - Christian Busse, Solution Architect
    The presentation offers an in-depth look at artificial intelligence (AI), covering its development, what's happening now, and what we might see in the future. It thoroughly explains the basics of AI, like neural networks and machine learning, and goes on to discuss more complex topics such as how quantum computing could join forces with AI to bring about groundbreaking uses. Tying in personal experience, the presentation shows how AI is changing different areas, including healthcare, biotechnology, and efforts to protect the environment. Through examples and explanations, it aims to demystify AI, showcase its possibilities for new ideas, and encourage discussions about its ethical and practical effects in food innovation.
Speakers
Director
Danish Technological Institute
Food Engineer
US Army DEVCOM Soldier Center
Solution Architect
Corporate Affairs
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Morning Coffee & Networking Break
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Track I: Consumer & Market Insights
  • Navigating Public Health Interest: Distorting Sugar Tax Impacts with Insights from the Netherlands  - Cecilia McAleavey, Oatly

The implementation of taxes to combat public health challenges is gaining ground world wide. In the face of a climate emergency, transitioning to plant-based diets is imperative for both environmental and public health benefits, and tax is a powerful tool to steer consumer behavior as well as market conditions. In the Netherlands, cow’s milk is exempt from a "Lemonade tax," while plant-based options face taxation. This tax contradicts government objectives of promoting healthy and sustainable food choices, distorting the market. Furthermore, it discriminates against consumers who rely on plant-based options for medical, health, environmental, and ethical reasons, sparking public outcry.

  • Navigating Regulatory Challenges in Marketing Plant-Based Products - Katia Merten-Lentz, Food Law Science & Partners

This presentation will focus on:

- Exploring regulatory hurdles and strategies for effective marketing of alternative proteins within legal framework.

- How to navigate the approval processes

- Hands-on tips with timelines, costs, examples and studies needed

This panel will explore strategies for companies in the plant-based product industry to innovate in ingredient sourcing and formulation, aiming to lower costs while maintaining taste and texture. It will also address optimizing supply chains and reducing production expenses without compromising quality. Finally, it will discuss effective communication strategies for conveying the value of more affordable products to consumers and addressing taste and texture concerns.

  • Untapped Opportunities in Alternative Protein Markets - Floor Buitelaar, Bright Green Partners

This session will highlight market opportunities across the plant-based, fermentation, cellular agriculture and molecular farming value chains. It will outline critical consumer needs yet to be met and share Bright Green Partners opportunity assessment framework to define various untapped opportunities across the alternative protein sector, combined with a case study diving into a detailed alternative protein market opportunity.

Speakers
Director Sustainable Eating & Public Affairs
Oatly
Food Lawyer
Food Law Science & Partners
Director
Sanygran
Chief Commercial Officer
Revyve
Founder
The GreenUp Company
Co-Founder & Managing Partner
Bright Green Partners
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Track II: New Product Development & Formulation Challenges
  • Scaling Challenges: Exploring 3D Food Production and Application ScenariosArik Kaufman, Steakholder Foods
  • The Science of Delicious - Roberto Faria, IFF
Speakers
CEO & Co-Founder
Steakholder Foods
Principal Flavourist
IFF
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Track II: Value Chain Support Pitches of Start-ups
  • Chair Introduction: Value Chain Support Pitches of Start-ups - Kevin Camphuis, ShakeUp Factory

Exciting pitches of innovative ideas and new ingredient innovations await! This session will delve into their potential impact on the world, food, ingredients, and processing, exploring the benefits they offer and how the value chain can provide support.

Speakers
Co-Founder
ShakeUp Factory
CTO & Co-Founder
Fabas
CEO & Co-founder
Fungu'it
Chief Innovation Officer (CIO)
ÄIO
CEO
Darween
CEO & Founder
AgroGrin Tech
Co-Founder
Bolder Foods
CEO & Founder
Aibobby
CEO
Abolis/Microbiome Studio
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Track III: Processing Innovations
  • Processing Innovations for more Sustainable Food Systems: A Multi-Disciplinary Approach to Holistic Performance and Acceptance - Prof. Alexander Mathys

This presentation will focus on critical reflections on holistic sustainability performance (environmental & social), scalable production, nutritional equivalence to the animal origin, current organoleptic properties (including structure and taste) and consumer acceptance. It will look at this through the lens of a multi-disciplinary approach

The key question of this presentation is how we can be one step ahead to impact the sustainable food supply chain. It’s all about innovation and collaboration. With an innovative mind-set and common passion for plant-based proteins endeco and Bühler combined their forces to build the Protein Application Center in Uzwil. This presentation will focus on the broad range of technical capabilities realized in the PAC to enhance protein innovation across the entire value chain.

  • Panel: Reinventing Extrusion – Is Extrusion here to Stay for Protein Structuring? Julian Foerster, MIGROS, Dr. Nesli Sozer, VTT & Birgit Dekkers, Rival Foods
    The panel will discuss:
    - Current advances of extrusion processing
    - Potential limitations of extrusion processing
    - What are alternatives?
     - How to combine extrusion processing with hybrid options (fermentation), to produce scaffolding?

  • Regulating Food Safety of Cultivated (Meat) Technologies - Rebecca Sudworth, Food Standards Agency (FSA)
Speakers
Professor and ETH Zurich Head Sustainable Food Processing
ETH Zurich
Project Development – Sales Engineer
endeco
Extrusion Specialist
ELSA Group
Professor
VTT
Director of Policy
FSA
CEO & Co-Founder
Rival Foods
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Lunch & Networking Break
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Track I: Consumer & Market Insights
  • Boosting Consumers to Choose More Plant-Based Proteins: Learnings from a Multi-Component Regional Pilot Program  - Dr. Muriel Verain, Wageningen University & Research

The municipality of Altena has become the first Dutch town to launch a pilot program aiming to increase the consumption of plant-based proteins among residents. The pilot included multiple real-life interventions to cover different locations in the food environment: supermarkets, schools, restaurants and private homes. In this presentation, learnings on how to effectively change behavior to foster the protein transition will be discussed.

  • Consumers’ Perceptions and Behaviours in Relation to Plant-Based Meat - Prof. Liesbeth Zandstra, Unilever Foods Innovation Centre Wageningen & Wageningen University and Research

Despite a rapid market growth in plant-based meat alternatives, most consumers still prefer animal meat and acceptance of alternative proteins is low. Alternative healthy and sustainable proteins such as soy, pea, seaweed, etc., can serve well to substitute meat in traditional everyday meat-based diets. However, alternative proteins will only become part of consumer’s habitual everyday diet when they are of high sensory quality, provide a superior satisfying product experience and are emotionally rewarding and liked over time. This presentation will focus on the direct interaction between the consumer and plant-based meat products along the holistic product experience with a specific focus on taste perception, food preference and key determinants that influence choice behaviour of plant-based meat.

Speakers
Senior Researcher
Wageningen University & Research
Science Leader and Professor
Unilever Foods Innovation Centre & Wageningen University and Research
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Track II: New Product Development & Formulation Challenges
  • Exploring Future Hypotheses and Trends in Food Processing - Luke Byrne, THIS
  • Collaborative Cultivation: Scaling Mycoprotein for Food Producers - Andrew Beasley, ENOUGH
    This presentation will focus on:
    - How to bring mycoprotein at scale for food producers
    - What to expect from this new partnership between Cargill & ENOUGH?
Speaker
Commercial Director
ENOUGH
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Track III: Processing Innovations
  • Hygienic Tubular Membrane Filtration for Protein Recovery - Thomas Roersma, Wafilin Systems

In today’s food processing industry, sustainability and efficiency are crucial. Hygienic Tubular Membrane Filtration offers a cutting-edge solution for protein recovery, ensuring enhanced efficiency and higher yields. This presentation will explore the technology's principles, applications across various industries, and its benefits for businesses focused on excellence in protein recovery. Developed through a partnership between Wafilin Systems and Berghof Membranes, this new process allows membrane use in previously unachievable applications. With proven success in plant-based and animal protein applications, and beverages, we invite the industry to learn about the opportunities and to test and demonstrate this innovative filtration process in their applications.

  • Driving Research & Innovation with Lentils - Janelle Carlin, Pulse Canada

Canada is the leading producer of lentils globally, the majority of which is exported internationally to traditional consumption markets. There is growing interest to develop the market for lentil ingredients beyond conventional consumption patterns as sustainability and nutrition become critical drivers or food product formulation. This presentation will review findings of research that support the use of lentils as a low carbon footprint, high quality, and functional ingredient in foods. Specific topics will include the significance of raw seed quality and processing conditions on the performance of lentil in foods.

Speakers
Manager Technology
Wafilin Systems
Director, Quality & Processing
Pulse Canada
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Plenary Closing

This panel discussion will delve into key focus areas surrounding the adoption of sustainable protein solutions. Panelists will examine the economic, technological, and societal challenges hindering widespread acceptance, shedding light on the intricacies of the industry. They will also share their experiences and tactics for surmounting these obstacles, spotlighting innovative methods and impactful case studies that have transformed the sustainable protein sector. Moreover, the discussion will underscore the indispensable role of changemakers in propelling advancements and fostering cooperation within the industry, illustrating with concrete examples of individuals and organizations effecting meaningful change.

The Summit Chair will share a short outlook and close the Summit


Speakers
Co-founder and Chief Product Officer
Moolec Science
CEO
Those Vegan Cowboys
CEO
Planet B.io
CEO
SDG2 Advocacy Hub
Vice President Strategic Development Flavours
MANE
Leader Plant Protein Strategic Network
Nestle
Director
Danish Technological Institute
Global Insights Director
Innova Market Insights
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Goodbye Coffee & Final Networking