03 Jun 2025
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Course Networking & RegistrationFokker Terminal
- Course | 3rd June
- Networking Opportunities
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Fokker Terminal
- Course | 3rd June
- Course Sessions
- Welcome & Introduction - Charlotte Neher, Bridge2Food
- How to make Meat and Dairy Alternatives Clean Label, Mildly Processed, Nutrition-Proof, and Affordably Tasty - Dr. Parag Acharya
- Redesigning Fat Phases for Various Product Applications - Prof. Dr. Eckhard Flöter, TU Berlin
- Soy - From Zero to Hero - Konstantina Kyriakopoulou, ADM
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Morning Coffee and Networking Break
- Course | 3rd June
- Networking Opportunities
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- Course | 3rd June
- Course Sessions
- Fermenting the Future: Unlocking the Potential of Microbes for Sustainable Food Production - Dr. Karen Polizzi, Imperial College London
- Pioneering Clean Label Food Innovations with Brown Seaweed - Dr. Aurélien Forget, IFF
- Optimizing Protein and Iron Nutrition in Plant-Based Foods: Challenges and Opportunities - Dr. John Lubaale, Brunel University of London & Dr. Kelsey Kanyuck, THIS
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Course Networking Lunch
- Course | 3rd June
- Networking Opportunities
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ANDRITZ Facility, Gouda
- Course | 3rd June
- Course Sessions
- Creating Differentiated Plant-Based Alternatives with Biotechnology - Andreas Bruchmann, dsm-firmenich
- How do you Formulate a Deliciously Fatty Meat Alternative using Cultivated Fat? - Josh Hatfield and Jack Wallmann, Hoxton Farms
- Upscaling 3D Food Printing to Industrial Volumes - A Fish Filet Example - Robin Simsa, Revo Foods
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Afternoon Coffee & Networking BreakANDRITZ Facility, Gouda
- Course | 3rd June
- Networking Opportunities
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- Course | 3rd June
- Workshops
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ANDRITZ Facility, Gouda
- Course | 3rd June
- Workshops
- Unlocking the Power of Plant Protein - Konstantina Kyriakopoulou, ADM
- Optimizing Water-Holding Capacity: Functional Insights into Mycoprotein - Neda Nematollahi, Enifer
- Designing Superior Plant-Based Chicken Taste - Dr. Katja Tiitinen, Symrise
- Protein-Packed Delights: Exploring the Impact of Hydrocolloids on High-Protein Desserts - Göker Babacan, IFF
Foam Perfection: Unveiling the Impact of Ingredients on Oat-Based Barista Beverage Stability - Vivian Jensen, IFF - The Answers to the Best Plant-Based Pepperoni are Inside - Georgina Moreno-Simm, Novonesis
- Using Functional Yeast Protein as a Clean Label Binder in Meat Analogues - Laura Herz, Protein Distillery
- Scale Up Production from Idea to Industrial Solutions - Geert-Jan van den Kieboom & Jorge Gonzalez Mira, ANDRITZ Gouda BV
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ANDRITZ Facility, Gouda
- Course | 3rd June
- Wrap Up and Course Closing - Charlotte Neher, Bridge2Food
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Welcome Reception
- Networking Opportunities
- Welcome Reception
Join us for a Networking Reception to meet fellow peers, colleagues, and speakers at Bridge2Food Europe!Supporting Media & Partner - The Hague Impact City
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Travel to ANDRITZ FacilityANDRITZ Facility, GoudaBuses will be arranged by Bridge2Food and Andritz, to travel to the facility in Gouda all together.
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Buses will be arranged by Bridge2Food and Andritz, to travel from the facility in Gouda back to the Fokker Terminal all together.
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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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- Summit | 4th June
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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 II
- Chair Introduction: Value Chain Support Pitches of Start-ups - Kevin Camphuis, ShakeUp Factory
Exciting pitches of innovative ideas and new ingredient innovations await! This session will delve into their potential impact on the world, food, ingredients, and processing, exploring the benefits they offer and how the value chain can provide support.
- Start-up Pitch: Fermented Protein Ingredient - Dr. Katharina Pälchen, Fabas
- Start-up Pitch: Protein Ingredient - Anas Erridaoui, Fungu'it
- Start-up Pitch: Fat Ingredient - Dr. Mary-Liis Kütt, ÄIO
- Start-up Pitch: Functional Ingredient - Débora Campos, AgroGrin Tech
- Start-up Pitch: Functional Ingredient - Mine Uran, Alver
- Start-up Pitch: Alternative Dairy - Cyril Véran, Darween
- Start-up Pitch: Biotechnology Solution - Michael Minch-Di, Bolder Foods
- Start-up Pitch: AI / Digital Tool - Dominik Grabinski, Aibobby
- Start-up Pitch: AI / Digital Tool - Cyrille Pauthenier, Abolis/Microbiome Studio
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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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