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

Welcome Address, Course Overview - Charlotte Neher, Programme Coordinator,  Bridge2Food

Protein Consumption: Insights about Consumer Perspectives on Plant Proteins - Dr. Sylvain Charlebois, Senior Director, Agri-Food Analytics Lab, Dalhousie University

This presentation will highlight a new study on the plant-based market in Canada (released April 27th). Stay tuned to find out how Canadians are embracing plant-based products, their motivations, and the market's growth.

Current Developments in Health Benefits of Plant Proteins - Dr. Kathy Greaves Expert in Plant Protein Nutrition Nutrition Outside the Box, LLC

This presentation will highlight the health-promoting & nutritional properties of proteins (PDCAAS/DIAAS, digestibility), of products derived thereof, and in vitro approaches to estimate the digestibility and immunogenicity of proteins from sustainable sources.

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

Further down the Gastrointestinal Tract: the Fate of and Impact of Proteins from Plant-Based Foods in the Gut Microbiome Environment - Dr. Franck Carbonero, Associate Professor, Washington State University

This presentation will focus on: 1. Defining the gut microbiome and omics and why these matter in the context of Human nutrition. 2. Protein, fiber, phytochemicals…How can food components be or become resistant to digestion? 3. Examples of plant foods with proven prebiotic properties: What is the evidence and what are the health outcomes? 4. Still a lot of research gaps to fill. The limited knowledge on quinoa as an example.

Plant Protein Interactions with Other Food Ingredients – the Good and the Bad - Dr. Lutz Grossmann, Assistant Professor, University of Massachusetts USA

Plant-based food formulations contain several different ingredients with proteins and polysaccharides being commonly the main ingredients. Current research shows that tailoring the interactions between plant proteins and polysaccharides can facilitate fiber formation, emulsification, and solubility. Utilizing optimized formulations is therefore important to design plant-based milk, meats, and egg products.

Protein Quality of Different Plant-Based Protein Sources - Dr. James House, Professor & Manitoba Strategic Research Chair in Sustainable Protein, University of Manitoba

Mycoprotein, from the Fungi Kingdom to its Production Through Fermentation -  Karla Acevedo, Research Chef- Culinologist, Quorn

There will always be the need to offer sustainable alternatives that can, in addition, provide nutritious foods for our planet and our people. Mycoprotein is a sustainable option that performs like a blank canvas in terms of flavor, has incredible texture, and has a highly nutritious profile because of its fungi origin. There are endless application possibilities for mycoprotein, and we are excited to see how the plant-based category can expand to include fungi options as it grows. “Mycoprotein, a fungi-based ingredient has more biological similarity to animals than plants” The meat alternative category is dominated by plant-based options, so it is easy for the consumer to assume that all the available options come from plants. Nevertheless, fungi-based proteins are a fast-growing meat alternative in the US sparking the need to have conversations about how it is different and what benefits they provide to the consumer in terms of nutrition and sustainability.

Bridging the Texture Gap in Plant-Based Food with Potato Ingredient Solutions - Jaap Harkema, Business Developer, Avebe

Taste and texture are among the key criteria for consumers, when choosing to buy a plant-based food product. Hence, it is of utmost importance for manufacturers to deliver the best plant-based foods, without compromising on taste and texture, no matter if it is plant-based meat, cheese, dairy, or confectionery. Avebe will show during this presentation and the workshop that ingredients from potato, such as proteins, starches and fibers, are able to offer the right combination of functionalities (gelation, thickening, foaming, & emulsification) for any texture required: from smooth and creamy to cuttable and shreddable, from firm and cohesive to light and aerated.

Fava Bean Protein Isolate Opportunities in Plant-Based Foods - Bart Pennings, Sales Manager, Cosun Protein

This presentation about fava bean protein will show the renewed interest by food industry, farmers, and EU goverment in fava bean as a plant protein crop. This renewed interest is driven by fava beans’ highly favorable protein characteristics, high protein yield per acre, as well as its low land and water use as well as low CO2 emission per kg of protein compared to other crops. Moreover, fava bean is a nitrogen fixating crop, enriching the soil with nitrogen. This interest has also led the food industry to respond and develop more and more new plant-based foods with fava bean. Cosun Protein has develped a proprietary process for making a fava protein isolate, named Tendra, which is renowned for its very clean taste and good solubility. Tendra is being very well received by plant-based dairy and cheese manufacturers allowing them to make great-tasting, plant-based yoghurt, ice cream or cheese products with protein levels up to 5% or more. Tendra will become a real game-changer in this field!

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

Sesame in Beverage Applications: Deploying Different Technologies for Success - Matt Coffer, Commercialization & Quality Operations Director and Co-Founder,  The Planting Hope Company

Protein Structural and Functionality Change during Food Processing - Yi Jin, Scientist, Impossible Foods

• Protein structural basics. Protein folding, unfolding, denaturation, and aggregation.
• What happens during the food processing step and how do processes affect functionality: protein precipitation, gelling, emulsion, heating, drying, extrusion/thermal processing
• Methods to modulate protein functions: chemical modification, enzyme modification, physical interaction/ energy input
• Instruments for protein characterization. From microscale to macroscale.
• Food processing challenges and future perspective in the industry.
  

Upcycling Barley into a new Protein Isolate and its Applications - Rebecca Bradley Palmer, Chief Marketing Officer, Terra Bioindustries

Take an inside look at how new upcycling companies, like Terra Bioindustries, are turning food waste into so much more! Learn just what upcycling means for existing supply chains and what goes into this new form of processing. Rebecca will share the journey to creating Terra’s upcycled sugars and proteins before exploring what the upcycling ecosystem really looks like for you and your business.

Questions & answers with Speakers and Wrap-Up of 1st day - Charlotte Neher, Programme Coordinator, Bridge2Food

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

Welcome & Course Overview Day 2 - Charlotte Neher Programme Coordinator, Bridge2Food

Using Plant-Based Colors for Plant-Based Foods: Opportunities and Challenges - Marty Gil, Key Account Manager, GNT USA, LLC

Maximizing visual appeal is critical to success - whether it’s developing a plant-based shrimp, steak, or blue cheese. In the dynamic and ever-evolving world of plant-based foods, how can brands offer consumers the most natural, reassuring labels while also delivering optimal performance? The answer is plant-based colors for plant-based foods made from recognizable fruits, vegetables, and edible plants. Whether it’s to improve the color transition of raw to cooked burgers, to identify the best color formulations for meat alternatives like plant-based bacon, or to discover the full rainbow of possibilities for non-dairy alternatives and frozen desserts, don’t miss this opportunity to gain expert technical insights to optimize your plant-based applications.

Measuring Plant Protein the Correct Way: Reference Methods Along the Production Process -  Jessica Mannix, Application Chemist, Elementar

In this presentation, Jessica will uncover the role of elemental analyzers and their contribution to the development and improvement of alternative proteins from raw material to finished product. Join Elementar to learn how these cutting-edge tools empower researchers and manufacturers to analyze protein content, enabling the creation of more sustainable and nutritious food options. Make sure to stop by their table at the workshop to see the rapid MAX N exceed in action!

Strategies for Clean Label Seasonings -  Neval Ceyhun, Senior Scientist, Unilever

Nearly half of consumers qualify themselves to be clean eaters and that number continues to grow. The increasing desire from consumers for clean labeling establishes a clear need for businesses, suppliers, and governments to define and address these demands across the entire process of seasoning sourcing, testing, manufacturing, and selling. The negative connotation consumers have of certain substances such as food coloring, added flavors, or preservatives is due to increased awareness of health safety and environmental impacts. This indicates a prioritization of fewer and more natural ingredients while still accomplishing a flavor profile that meets consumer expectations. Clean labeling not only gives food products a natural, healthy appearance but also thoroughly and systematically ensures the product delivers flavor, visuals, texture, and aroma, resonating with consumer desires and stimulating product sales. It’s a win-win scenario that creates competition in the market and improves health for consumers alongside sustainability and health standards in the market.

Food Safety in Novel Products and New Proteins - Jill Stuber, Co-Founder, Catalyst

Developing plant-based and innovative protein products is a key factor being explored as the industry looks to feed the world’s ballooning population. As new ingredients emerge, how does this impact food safety risks for populations with increasing allergic responses and other sensitivities? How does the industry adapt and adjust to the changing risks? We’ll explore these questions and more at the Food Safety in Emerging and Innovative Products session.

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

Innovations in Texture Measurement for 3D-Printed Foods - Jonathan Blutinger, Design Engineer, Redefine Meat

This presentation elaborates on:

• Different types of technologies for protein texturization
• Advantages & Disadvantages of the above
• 3D-printing (assuming this is also your expertise)

Off-flavor formation in plant proteins and mitigation strategies - Dr. Fernanda Dias, Associate Professor, Plant Protein Innovation Center (PPIC)

Due to the increasing world population and consumer desire for sustainable and nutritious protein sources, the food industry is currently experiencing tremendous pressure to develop innovative, sensorially acceptable, health-promoting plant-based products. However, increasing plant protein utilization is challenged by its intrinsic off-flavor that limits consumer acceptance. Since sensory perception plays a major role in consumer acceptance and eating habits, the development of new process strategies to remove and or reduce off-flavor in plant protein products is imperative to enhance its consumption and use. In this presentation, we will delve into the intricacies of flavor and off-flavor development in plant proteins, while also exploring effective strategies to address and mitigate these challenges.

Driving Innovation Through Collaborative Partnerships - George Cherian, Director - Open Innovation, Kellanova and Monjur Hossen, Senior Food Designer, Kellanova

With increased pressures on organizations to deliver breakthrough innovations in shorter time frames; working closely with strategic partners has become increasingly important. Key in achieving commercial success in the partnership is to create an environment where there is an open and transparent sharing of information between partners. Technology solutions developed should meet key metrics that includes cost, sustainability, and scale to ensure successful partnership and deliver a win-win for all partners.

Questions & Answers with Speakers and Wrap-Up of 2nd day - Charlotte Neher, Programme Coordinator,  Bridge2Food

These workshops offer an excellent hands-on experience. Be ready to touch, taste & smell!

• Ingredient Solutions from Potato: Taste, Smell, Feel & Touch Properties, Functionalities, & Applications - Jaap Harkema, Business Developer, Avebe
• Fava Bean Protein: Taste, Smell, Feel & Touch Properties, Functionalities, & Applications - Michiel Pronk, Sales Manager, Cosun Protein
• Plant-based color solutions: Elevating visual appeal of plant-based meat, fish, and dairy alternatives - Madeline Tucker Application Specialist, Exberry/GNT
• Crafting Digital Foods: Re-Imagining Handmade Foods for a 3D Printer - Jonathan Blutinger, Design Engineer, Redefine Meat
• Next level nitrogen and protein analysis: Grow Your Plant-Based Protein Business with Analytical Solutions - Jessica Mannix, Application Chemist,  Elementar
  
• The Circular Food Economy - An Ecosystem Map Challenge - Rebecca Bradley Palmer, Chief Marketing Officer, Terra Bioindustries
• Microalgae for Sustainable Food & Feed - ProFuture Project - Maria Rossi Koller, Communication & Dissemination, ProFuture Project, Bridge2Food
• ABUNDA, Sustainable Mycoprotein from the PLENITUDE Project: a Sensory and Practical Experience Vincent Brain, General Manager; Communication & Dissemination, Plenitude project, Bridge2Food

15:00 - 15:25 Afternoon Coffee and Networking Break 

Summary & Closing - Charlotte Neher Programme Coordinator Bridge2Food