We collect know-how on delivering custom-made food solutions with a personal touch. And because we believe in sharing: the know-how and know-why we collect, we spread through our own platforms, summits and courses. The webinars we organise are available on our website.

Our focus

  • Plant-based foods
  • Active & Sports Nutrition
  • Proteins
  • Healthy Ageing

Your benefits
Bridge2Food can assist you in becoming a thought leader in a particular area via its networks online, as well as in combination with presenting at a Summit or Course.

Results matter …!

Proteins

Alberta Leading New Plant Protein Processing & Research Investments and Developments

19 April 2019
Alberta: The place to build your business in plant-based ingredients and foods!

Alberta is a significant producer of pulse crops including canola, peas, beans and other varieties. The geographic location of Alberta is optimal for processing pulses, as water is abundantly available. Alberta is connected to the Rocky Mountains. This province has a great logistic infrastructure and it as the crossroads between the West and Central Canada and connects to the USA.


So, Alberta offers significant opportunities in pulse production, processing, and product development in addition to a business-friendly regulatory climate, a competitive tax environment, strong research and development capabilities, and an economy open to the world and innovators.


Who should attend: Business, Investment, Sustainability, Research, Nutrition Manager







Dee Pannu - Director, Investment Attraction Section,
Agriculture & Forestry, Alberta Agriculture & Forestry (Canada)


The Alberta Government is a key partner in the 13th Plant-Based Foods Summit 2019 North America, June 3-5 2019 (Calgary, Canada)Free access to Inventures in Calgary (June 6-7)

Fantastic Annual Plant-Based Foods Networking Summit
Target audience: Retail, Food Service, Food Brands, Ingredients, VC


3-in-1 Summit
> I: New Consumer Trends
> II: New Retail & Food Service Opportunities
> III: New Category & Brands Innovations

Participation: 45+ Speakers, 300+ Experts, 50+ Exhibitors | 25 hours of Networking

Keynotes from: Plant-Based Foods of Canada (CA), Restaurants Canada (CA), A&W (Canada), Copper Branch (Canada), Hain Celestial (CA), Daiya Foods (Canada), Beyond Meat (Canada), Quorn Foods (USA), Schouten Europe (Netherlands), Gold & Green Foods (Finland), Field Agent Canada (Canada), Protein Industries Canada (Canada), NAIT Centre for Culinary Innovation (Canada), Food Processing Developments Centre Alberta (Canada), Brain Bar (Canada), Enterra Feed (Canada), DJM Food Processing  (The Netherlands), Pulse Canada (Canada), Avrio Capital (Canada), Datassentials (USA)
Partners: Restaurants Canada, Plant-Based Foods of Canada, Protein Industries Canada, Alberta Government, PPAA
Quality: Insights 8.4 | Networking 8.4 | Bridge2Food 8.8 (2018 evaluation)
Net Promotor Score: 85 (85% of delegates recommends Bridge2Food Summits to peers)

Important links
Overview:
https://bit.ly/2GxqS8t
Programme:
https://bit.ly/2tB7gI3
Brochure: 
Click here to download the brochure
Registration: https://bit.ly/2SUA8dp
Exhibiting: https://bit.ly/2Tde9O0


Joining this Summit will also allow you to have face to face meetings with the key Alberta Government leaders, like Dee Pannu, June 3 afternoon during a special investors session in Calgary.


Register now

 

Keynote speakers
Dee Pannu
Other, Alberta Government

Proteins

Plant Protein Nutrition: Protein Value and Quality Analysis

14 February 2019
The recordings of this webinar are available for viewing and downloading - Registration fee: €289 excl VAT

Register now

This webinar will cover:
Protein Nutrition: Comparing plant and animal proteins for a better health
- Recent update on nutrition research of plant proteins vs animal proteins
- Routes of amino-acids and muscle protein synthesis
- Skeletal muscle anabolic response to plant- vs animal-based protein consumption
- Synergy between exercise and food intake
- The discussion on PDCAAS and DIAS has been taken to a different level with new nutritional studies by international partners. What is the scope and what are the challenges?

What is a 'good protein'? Challenges of Brands to use Proteins
- Protein Content Claims
- How to determining protein quality
- Protein analysis method update on PER, PDCAAS, DIAAS, DIAAS considerations
- Future protein quality directions

Who should attend:
- Nutrition Managers
- Research Managers
- Development Managers








Bridge2Food_Photo_2017_Protein_Summit_Maastricht_U Ass. Prof. Dr. Tim Snijders - Dept. Human Movement Sciences, Maastricht University (The Netherlands)
Maastricht-University








Bridge2Food_ Photo_2017_Protein Summit_Manitoba_Ma Dr. Matthew G. Nosworthy - Department of Food & Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba (Canada)
um-logo-small

 

Register now

 

Keynote speakers
Dr. Tim Snijders
Other, Maastricht University
Mr. Matthew G. Nosworthy
Research Scientist, Maastricht University

Proteins

Yeast Protein: Creating a New Protein World

1 November 2017
With the world’s population projected to grow to 9.7 billion people by 2050 according to the United Nations, the need for sustainable, affordable and healthy protein sources is on the rise. As a result, we are witnessing a growing interest in a multitude of new protein sources; from plants such as soy or pea to algae, fungi, insects or yeasts. However, to enter the mainstream protein market, these alternatives to meat and dairy proteins must overcome significant hurdles such as functional and organoleptic drawbacks as well as consumers’ concerns over safety and potential psychological factors.

“Building upon nutritional yeasts’ notoriety, yeast proteins are designed to cater to these modern consumers seeking reassurance regarding the quality, safety, and origin of the products they choose which significantly reduces the potential for concerns”, according to Pauline Colard, Nutritional Product Manager at Lesaffre Human Care. Not only can Lynside® ProteYn be considered a sustainable source of protein but it is also a complete protein containing all essential amino acids.









Proteyn-Lynside Pauline Colard Speaker:
Ms. Pauline Colard
Nutritional Product Manager
Lesaffre Human Care
Ph.: +33 (0)3 20 00 40 32
pcd@lesaffre.fr
www.lesaffrehumancare.com

 

Keynote speakers

Proteins

Insect meal Innovation: a good candidate as fishmeal alternative

1 October 2017
Nowadays, 4 kg of wild fish is needed to produce 1 kg of farmed fish. Novel sources of proteins are thus necessary to replace or partially replace fishmeal. ..
Several studies have shown that insect-based ingredients could be a good alternative.
The EU Regulation 2017/893 has authorized the use of insect proteins in aquafeed. Replacement of fishmeal in the diet of farmed fish represents a market of 1 million tons in Europe.

Entomo Farm breeds and transforms insects for the feed industry. The results of a 3-month study launched by Entomo Farm with French aquaculture feed laboratory IctyoPharma have just been released. Scientists have been evaluating the efficacy of graded incorporation levels of insect meal on the growth performance, body composition and nutrient retention in Nile tilapia juveniles.

These data indicate the insect meal produced by Entomo Farm, could effectively replace 100% of fishmeal and blood meal in the diet of juvenile Nile tilapia.

Keynote speakers