Welcoming our New EcoSystem Research Partner: Gertjan de Wit and Karl Bradler from De Wit Specialty Oils

We are very happy to welcome and introduce... more >

Cargill expands Opportunities for Innovation in Plant-based Foods with addition of Pea Protein to European Ingredient Portfolio

As more consumers aspire to incorporate plant-based foods into their diets, Cargill is responding by adding pea protein to its portfolio of ingredients available in…
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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…
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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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