ProFuture Project: Shaping the Future of Microalgae Proteins

Bridge2Food is proud to be a partner of H2020 ProFuture, a 4-years European-funded research project focused on boosting the production and use of microalgae protein-rich ingredients in food and feed. This would solve the problem of covering a 70% increase in food production by 2050 while protecting the... more >

Announcing the official launch of the Global Plant-Based Foods Ecosystem

We´re delighted to share with you the official launch of the Global Plant-Based Foods EcoSystem, a unique platform where more than 100 industry leaders across…
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Bridge2Food becomes an advisory board member and partner of TAPP Coalition

The proposal developed by True Animal Protein Price (TAPP) Coalition to increase the price of meat across the EU to reflect its environmental costs, including…
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Improving the Taste, Texture, and Nutritional Value of Meat Alternatives

Gilbert Verschelling, Director of Business Development and Innovation for Savory at DSM Food Specialties gave a talk recently on plant-based Meat Alternatives: how to improve…
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Lycored natural-colors deliver consumer-ready plant-based products’ for industry success

Tammi Higgings, Global Business Unit Head Coloration and Real Food Ingredients at Lycored  will be presenting the talk “Bringing your “A” Game to Creating Enticing…
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Driving forward the Wheel of Innovation with Pea Texturates

Helle Nedergaard, MSc., Chief Commercial Officer, NISCO A/S. and Laura Gil Martens, Chief Nutritionist and R&D Manager at AM Nutrition will be presenting the talk…
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Opportunities for Lentils as a Value-added Ingredient within the Food

Janelle Courcelles, Senior Manager, Food Innovation & Marketing at Pulse Canada, will be presenting the talk: Lentil 2025: The Grand Plan at Track II: New Formulations &…
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