04 Jun 2025
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Bridge2Food Europe Registration - Networking & 1-1 Business Meetings
- Summit | 4th June
- Networking Opportunities
A light breakfast is served for additional networking. -
- Summit | 4th June
- Summit 4th June Sessions
- Welcome & Opening - Dr. Luis Angel Fernandez, MANE and Vincent Brain, Bridge2Food
- The Real Challenge for Plant-Based Meat: Solving a Problem Consumers Don’t Have - Andre Menezes, co-founder & former CEO TiNDLE
- Panel: Mimicking Meat & Dairy: Does It Solve a Large Base Consumer or Customer Problems? - Andre Menezes, Dr. Patrick Bühr, Rügenwalder Mühle, Dr. Caroline Orfila-Jenkins, Oatly & Marion Höchli, Planted
- Cultivated Meat; The Promise, The Progress and the Road Ahead - Maarten Bosch, MOSA MEAT
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Morning Networking Break with 1-on-1 Business Meetings
- Summit | 4th June
- Networking Opportunities
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- Summit | 4th June
- Summit 4th June Sessions
Plenary Opening
- Two Mega-Trends Leading to Increased Consumption of (Alternative) Proteins - Cyrille Filott, Rabobank
- Sensehacking our Future Food Experiences with Alternative Proteins - Prof. Dr. Charles Spence, University of Oxford
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- Summit | 4th June
- Track I Introduction: Delivering for Consumers - Mark Cuddigan, THIS
- Track II Introduction: New Product Development & Formulation Challenges - Dr. Lisa Ronquest Ross, v2food
- Track III Introduction: Optimizing Protein Production - Dr. Myriam Loeffler, KU Leuven
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Lunch & Networking Break
- Summit | 4th June
- Networking Opportunities
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- Summit | 4th June
- Summit 4th June Sessions
- Track I
- Track I Welcome & Opening - Mark Cuddigan, THIS
- Panel: Revisiting Novel Foods: Regulatory and Political Challenges for Alternative Proteins in Europe - Prof. Dr. Hans Verhagen, Food Safety & Nutrition Consultancy, Maarten Bosch, MOSA MEAT & Mathilde Do Chi, Forward Food Law
- Ingredients For Tomorrow: Tackling Plant-Based Challenges for Future Generations - Vishakha Bhiryani, IFF
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- Summit | 4th June
- Summit 4th June Sessions
- Track II
- Track II Welcome - Dr. Lisa Ronquest Ross, v2food
- Next Generation Plant-Based Drinks: Exceptional foam, higher protein, and great beverage stability - Iannis Samakidis & Martin Prause, Novonesis
- Hybrid Dairy Products: A Smooth Transition Towards a More Sustainable Food System - Dr. Sirli Rosenvald, TFTAK
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- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Track III Welcome & Opening - Dr. Myriam Loeffler, KU Leuven
- Emerging Technologies for Optimizing Protein Production - Dr. Alexander Mathys, ETHZ
- From Lab to Table, Scaling up Bioprocesses for New Food - Rafael Barros, Tetra Pak
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- Summit | 4th June
- Networking Opportunities
Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack! -
- Summit | 4th June
- Summit 4th June Sessions
- Track I
- Revisiting the Ultra-Processed Puzzle: Critical considerations for making food safe, nutritious and sustainable - Dr. Clare Mills, University of Surrey
- Sensory Intelligence: a Consumer Journey of Emotions around Meat and Dairy Alternatives - Anne Berends, Cargill
- Designing Companion Products to Meet the Needs of GLP-1 RA Users - Alicia Humpert, ADM
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- Summit | 4th June
- Summit 4th June Sessions
- Track II
- Panel: Looking from 2020 to 2030: The Rise of Alternative Dairy and Potential Development Pathways - Dr. Karin Petersson, Oatly, Dr. Monika Brückner-Gühmann, Formo Bio & Dr. Vibe Glitsø, Novonesis
- Tech meets Taste: The Future of Ingredient Innovation - Rene Fonteijn, Symrise
- Driving Non-Dairy Innovation with Enzymes - Antonio Sullo, Amano Enzyme
- Designing Flavourful and Nutritious Products - Itske Zijp, The Vegetarian Butcher
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- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Oxidation is Destroying Plant Protein Quality: This is How to Prevent It - Amadou Sidibé, IMPROVE
- Panel: The Future of Fermentation: Synergies, Innovations, and Next-Gen Protein Production - Dr. Karen Polizzi, Imperial College London, Dr. Julia Keppler, WUR & Marcel Wubbolts, Vivici
- The FLAVOURAI Approach – Accelerating Plant-Based Product Innovation Through Fermentation and AI - Martijn Bekker, Wageningen Food & Biobased Research
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Networking Dinner
- Summit | 4th June
- Networking Opportunities
- Networking Dinner
The Bridge2Food Europe Networking Dinner will take place at WOW Beach Club, following Day 1 of Summit Europe.
The dinner includes a beach BBQ buffet with plant-based & vegetarian options, an open bar, and non-dairy ice creams.
WOW Beach Club Address: Zwarte Pad 58, 2586ZZ, The Hague
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05 Jun 2025
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Registration + Networking with 1-1 Business Meetings
- Summit | 5th June
- Networking Opportunities
A light breakfast is served for additional networking. -
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Track I Welcome & Day 2 Opening - Mark Cuddigan, THIS
- Driving Consumer Adoption of Plant-Rich Foods: New Insights Revealed, and the UK’s Behaviour Change Approach - Indy Kaur, Plant Futures
- How does Lidl Stimulate Healthy & Sustainable Diets? The role of affordability, product innovation and food habits - Rebekah Simmons, Lidl
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- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Track II Welcome & Day 2 Opening - Dr. Lisa Ronquest Ross
- Towards Safe Innovations: nutrivigilance and post-market monitoring for novel proteins - Dr. Alie de Boer, Maastricht University
- Beyond Imitation: Meeting the Evolving Demand for Superior Nutrition in Plant-Based Applications with High-Protein Solutions - Vivian Jensen, IFF
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- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Track III Welcome & Day 2 Opening - Dr. Myriam Loeffler, KU Leuven
- From Vision to Reality – a Holistic Approach to Process Development - Dr. Christian Kling, ANDRITZ Gouda BV
- Smart & Lean Processing for Small-Scale Efficiency - Lissy Frantzen, endeco
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Morning Coffee & Networking Break
- Summit | 5th June
- Networking Opportunities
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- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Reinvent Your Plate: Navigating the Next Wave of Plant-Based Innovation - Laurence Minisini & Gwen Kastler, Givaudan
- Panel: Panel: From Traditional Proteins to Newer Product Categories: Finding the Unique Intersection where Non-Mimics offer Value and Mimics Simply Do Not - Arthur Duquesne de la Vinelle, Garden Gourmet, Erica Huisman-Trines, SoFine Foods & & Flavio Hagenbuch, Luya
- Consumer-Led Innovation: Thinking Differently - Debbie Epstein, THIS
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- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Transforming Flavors and Labels: The Role of Fermentation in Clean Label Foods - Lisa Renggli, Planted
- Unlocking Flavour in Plant-Based: The Science Behind Yeast Ingredients and Human Taste - Antoine Thomas, Biospringer by Lesaffre
- Leveraging Germination Technology to Tackle Key Challenges in Plant-Based Foods - Dr. Sathaporn Srichuwong, ICL
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- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Panel: The Potential of Microorganisms in Providing Functional Ingredients and/or Enhancing the Nutritional Value of Bakery Products - Cedric Verstraeten, revyve, Dr. Elisa Arte, Enifer & Floor Buitelaar, Bright Green Partners
- Investing in the Future of Food with Open-Access Cellular Agriculture Scale-Up Facilities - Robyn Eijlander, BFF & Tim van de Rijdt, MOSA MEAT
- Advanced Process Intensification for Plant and Animal Cell-Cultured Food - Will Milligan, Extracellular
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- Summit | 5th June
- Networking Opportunities
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- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Panel: What Role Do Chefs Play in the Uptake of Alternative Protein? - Edwin Bark & Or Gabay, Redefine Meat & Michael Kilkie, ENOUGH
- Functional Ingredients for Health, Longevity & Beauty - Food Beyond Nutrients - Dr. Guido Albanese, Koralo
- Hype or Food System Transformation - an M&A Perspective - Michel Acda, Food Strategy Associates
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- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Scientific Developments in Texture & Flavour of Meat Analogues - Dr. Ariette Matser, Wageningen Food & Biobased Research
- Advancing the Bioeconomy with Mycoprotein: Insights from the Plenitude project - Dr. Katarzyna Polanowska, ENOUGH
- Panel: Revolutionizing Fat with Cultivated, CO₂-Derived, and Plant-Based Innovations - Josh Hatfield, Hoxton Farms, Reed Nicholson, Savor Foods & Dr. Imogen Foubert, KU Leuven
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- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Canadian Pulse Farmers: Regenerative Agriculture in Practice - Denis Trémorin, Pulse Canada
- Legume Concentrates: Techno-Functionalities and Impact of Processing - Dr. Sofie de Man, ILVO
- Legume Biorefineries – New Processing Options for Diversification of Functional ingredients - Dr. Joshua Mayers, RISE
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- Summit | 5th June
- Summit 5th June Sessions
- Plenary
- Panel: A Moonshot for Alternative Proteins - Bold Ideas, Big Bets, and Breakthroughs - Anne Louise Nielsen, Mark Cuddigan & Kim Anders Odhner, Unovis Asset Management
- Summary & Outlook - Dr. Luis Angel Fernandez, Mark Cuddigan, Dr. Lisa Ronquest Ross & Dr. Myriam Loeffler
- Closing Notes - Vincent Brain, Bridge2Food
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Goodbye Coffee & Final Networking
- Summit | 5th June
- Networking Opportunities
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- Plenary
- A New Era in Natural & Fermented Ingredients for Clean-Label Foods - Erik d'Auchamp - Ferm Food
- Leveraging Microalgae for Cleaner and more Nutritious Plant-Based Offerings - Hugo Valentin, Edonia
- The Power of Microorganisms to Produce High-Quality Proteins - Luísa Cruz, MicroHarvest
- Leading the Upcoming Microbial Revolution - Thomas Bibette, REVOBIOM
- How to Think like a Fungus, Or, The Versatility of Biomass Fermentation Tech - Christopher Snyder, Nomy
- How One-Step Plant Protein Production Unlocks Better Taste, Texture, and Affordability - Dr. Pekka Lehtinen, Happy Plant Protein
- How the Fibers in Our Food Waste can Change the World - Aviaja Riemann-Andersen, Agrain
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Using Robotics, AI and Biotech to Liberate Extraordinary Value for Planters, Producers, People and Planet - Mark Evans, Upp Farm
- Fueling Innovation: How Entrepreneurial Thinking Can Drive Competitiveness - Dr. Stella Spanou, Aarhus University
- GIANT LEAPS: We Need Your Data (to define healthy and sustainable future diets) - Dr. Paul Vos, Wageningen University & Research
- HealthFerm - Innovative Pulse and Cereal-Based Food Fermentations for Human Health and Sustainable Diets - Kristof Brijs, KU Leuven
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