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.

  • Dairy Alternatives vs Traditional Dairy Product Development - Speaker TBC, UpField
Speakers
Programme Leader
Bridge2Food
Researcher & Assistant Professor
KU Leuven
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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

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
R&D Scientist
THIS
Lead Scientist Plant Proteins & Affordable Nutrition
Unilever
Director Taste and Texture Innovation Center
Archer Daniels Midland
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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.

  • How do you Formulate a Deliciously Fatty Meat Alternative using Cultivated Fat? - Josh Hatfield and Jack WallmannHoxton Farms
    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.
  • Upscaling 3D Food Printing to Industrial Volumes - A Fish Filet Example - Robin Simsa, Revo Foods
Speakers
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.


  • How to Utilize Hydrocolloids in Plant-Based Applications - Dr. Kelsey Kanyuck, THIS
  • Let's talk Soy! - Roland Snell, ADM
  • Dairy Alternatives vs Traditional Dairy Product Development - UpField
  • Protein Application and Raw Material Demonstration
  • 3D Printing and Assembling - Robin Simsa, Revo Foods
  • More Workshops to be Announced Soon!
Speakers
R&D Scientist
THIS
Director Taste and Texture Innovation Center
Archer Daniels Midland
CEO
Revo Foods
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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
  • Welcome & Opening - Dr. Luis Angel Fernandez, Vice President Strategic Development Flavours, MANE
  • 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.

  • Panel Discussion: Unpacking Ultra-Processed & Dispelling Myths: Examining Ultra-Processed Foods Through a Plant-Based Lens - Dr. Ciaran Forde, Edwin Bark, and more to come!

This panel discussion will focus on:

- What is the definition of (ultra-)processed foods?

- What are consumers attitudes?

- How can the alternative protein industry work convey the right messages?

Speakers
Dr. Luis Angel Fernandez
Vice President Strategic Development Flavours
MANE
Lu Ann Williams
Global Insights Director
Innova Market Insights
Dr. Ciaran Forde
Professor Sensory Science and Eating Behaviour
Wageningen University & Research
Edwin Bark
Senior Vice President
Redefine Meat
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Morning Networking Break with 1-on-1 Business Meetings
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Plenary Opening
  • Driving down Pricing: Addressing the Affordability of Plant-Based Products
  • Panel Discussion: Pioneering Change: Innovations and Challenges in Alternative Protein Solutions
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Track Introductions
  • Track I: Consumer & Market Insights Introduction
  • Track II: New Product Development & Formulation Challenges Introduction - Dr. Christophe Schmitt, Nestle
  • Track III: Processing Innovations Introduction
Speaker
Dr. Christophe Schmitt
Leader Plant Protein Strategic Network
Nestle
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Lunch & Networking Break
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Track I: Consumer & Market Insights
  • Track I Welcome & Opening

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

  • Panel Discussion: What's Going on in the Mind of the Consumer? Bridging the Gap

This panel will centre on exploring the alignment between consumer perceptions of plant-based foods and the offerings within the industry, aiming to address any existing gaps. Additionally, it will delve into the reasons behind the slower-than-anticipated adoption of alternative proteins by consumers.

  • What Proportion of Sales Are Made Up of Repeat Purchases and How Can Companies Increase Them?
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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

  • Novel Ingredients: Meeting Demand While Maintaining Quality
  • Tackling Formulation Challenges of Plant-Based Cheese: Balancing Taste, Texture, and Nutrition - Upfield, Speaker TBC!

This presentation will address challenges in formulating plant-based cheese that mimic the sensory experience of animal-based counterparts without compromising nutrition

Speaker
Dr. Christophe Schmitt
Leader Plant Protein Strategic Network
Nestle
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Track III: Processing Innovations
  • Track III Welcome & Opening

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

  • Panel Discussion: Scaling Strategies for Market Penetration
  • Optimizing Protein Extraction Processes
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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?

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.

  • Retailers, Government & Traceability - Speaker TBC!
Speakers
Linda Nordgren
Global VP Crisis and Community Management
Oatly
Henrik Lund
CEO
Naturli
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Track II: New Product Development & Formulation Challenges
  • Panel Discussion: Regulatory Challenges for Cultivated Ingredients (Cultivated Meat, Novel Cultivated Ingredients) in Europe - Dr. Hannah Lester - ATOVA Consulting, 

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.

  • From Bland to Bold: How Flavours Can Revolutionize Plant-Based Products - IFF, Speaker TBC!

The growing demand for plant-based products has led to the need for innovation in creating products that are not only healthy but also flavourful. Flavours play an important role in enhancing the sensory experience of food, and with plant-based products, they can help overcome taste challenges that are often linked to protein sources, food composition and processes used to make those foods. Flavouring can be a great tool to overcome these challenges. Combining flavouring with modifying properties can be used to reduce bitterness, increase the mouthfeel perception, enhance juiciness, mask the undesired off notes, and bring authentic taste to the plant proteins. The ultimate goal of flavour modulation is to create a more enjoyable and appealing eating experience for the consumer while still maintaining the nutritional value and safety of the product. Understanding consumer expectations in this area is key to develop successful products. Did you know that expectations in flavour tonality for plant-based products are different than for traditional dairy? Learn more while IFF explores the concept of flavour modulation, the various techniques and ingredients used to achieve it, and its potential impact on the food industry.

  • Panel Discussion on Product Reformulation

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.

Speaker
Dr. Hannah Lester
CEO & Principal Consultant
ATOVA Consulting
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Track III: Processing Innovations
  • AI Use in Cell Line Development
  • Binding/Structuring Techniques for Mycelium-Based Foods
  • Panel Discussion: Energy-Efficient Processing Solutions - Sustainability Challenges - Dr. Alexander Mathys - ETH Zurich, more speakers TBC!

This panel discussion centers on optimizing energy consumption in processing operations, exploring innovative approaches and technologies to enhance efficiency while ensuring product quality and safety standards. It also addresses the broader scope of sustainability across the value chain, examining strategies for integrating energy efficiency considerations into packaging, transportation, and distribution processes to minimize environmental impact. Additionally, the discussion highlights advancements in sustainable packaging solutions and other processes aimed at reducing waste, resource use, and carbon emissions, emphasizing collaboration with suppliers and partners to effectively integrate these innovations into operations.

Speaker
Dr. Alexander Mathys
Professor of Sustainable Food Processing
ETH Zurich
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Personalised Customer Meetings
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Summit Networking Dinner

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
  • Track I Welcome & Day 2 Opening

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

  • Commercial Partnerships: Overcoming Challenges in Supply Chain Integration
  • Discussing Challenges and Solutions in Forging Collaborations Across the Supply Chain to Ensure Smooth Operation
  • Panel Discussion: Consumer Acceptance of Cultivated Meat/Precision Fermented Foods - Peter Yu - APAC Society for Cellular Agriculture

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.

Speaker
Program Director
APAC Society for Cellular Agriculture
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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

  • How can Cultivated Food Technologies Enhance Plant-Based?
  • Designing Products with Single Cell Ingredients
  • Nutrition: Fortification to Ensure Healthy Products
Speaker
Leader Plant Protein Strategic Network
Nestle
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Track III: Processing Innovations
  • Track III Welcome & Day 2 Opening

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

  • Technological Innovations in Food Processing: Streamlining Operations
  • Functionality First: Designing Protein Extraction Processes to Obtain Functional Ingredients
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Morning Coffee & Networking Break
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Track I: Consumer & Market Insights
  • 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 frameworks. It will also cover how to navigate the slow approval processes. Additionally, attendees will receive hands-on tips with timelines, costs, examples, and studies needed.

  • Panel Discussion: How Can Companies Drive Down Price, Without Compromising On Taste & Texture?

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.

  • Opportunities & Challenges in Alt. Seafood: 3D Printing as Solution
Speaker
Food Lawyer
Food Law Science & Partners
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Track II: New Product Development & Formulation Challenges
  • Beyond Analogues: What’s Next for Plant-Based Products?
  • Tackling Formulation Challenges: Balancing Taste, Texture, and Nutrition
  • Tech-Driven Ingredient Development: Accelerating Innovation

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Track II: Chair Introduction: 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.

  • Start-up Pitch for Value Chain Support: Dairy-Free
  • Start-up Pitch for Value Chain Support: Fish-Free
  • Start-up Pitch for Value Chain Support: Fat/Oil
  • Start-up Pitch for Value Chain Support: Egg-Free
  • Start-up Pitch for Value Chain Support: Fermentation
  • Q&A: Value Chain Support Pitches of Startups
Speaker
Co-Founder
ShakeUp Factory
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Track III: Processing Innovations
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Lunch & Networking Break
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Track I: Consumer & Market Insights
  • A Look into The Future: Young Adults and Their Views on a Shift to a More Plant-Based Diet - Dr. Muriel Verain, Wageningen Economic Research
Speaker
Researcher
Wageningen Economic Research
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Track II: New Product Development & Formulation Challenges
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Track III: Processing Innovations
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Plenary Closing

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

Speakers
Former CEO & Co-Founder
TiNDLE
Vice President Strategic Development Flavours
MANE
Leader Plant Protein Strategic Network
Nestle
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Goodbye Coffee & Final Networking