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Course | 3rd June
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Course Networking Breakfast: Light Refreshments and CoffeeFokker Terminal
- Course | 3rd June
- Networking Opportunities
A light breakfast is served, where the Course attendees can join for additional networking. -
Fokker Terminal
- Course | 3rd June
- Course Sessions
- Welcome & Introduction - Charlotte Neher, Bridge2Food & Dr. Myriam Loeffler, KU Leuven
- Protein as an Important Macronutrient - Speaker TBD
- Redesigning Fat Phases for Various Product Applications - Prof. Dr. Eckhard Flöter, TU Berlin
- Let's talk Soy! - Konstantina Kyriakopoulou, ADM
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Morning Coffee and Networking Break
- Course | 3rd June
- Networking Opportunities
-
- Course | 3rd June
- Course Sessions
- Fermentation for the Future of Alternative Proteins - Speaker TBD
- Masking Soy Off-Notes in Dairy Alternatives - Speaker TBD, IFF
- Protein Functionality & Protein Characterisation for Dairy Alternatives - Speaker TBD
- Introduction to Workshops
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- Course | 3rd June
- Workshops
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Course Networking Lunch
- Course | 3rd June
- Networking Opportunities
-
- Course | 3rd June
- Workshops
- Let's talk Soy! - ADM
- Mycoprotein - eniferbio
- Plant-Based Culinary Expertise - Symrise
- Topic TBD - IFF
- Leveraging Enzymes for Clean-Label Fermented Sausages - Novonesis
- Upcycling Yeasts - Protein Distillery
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)
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Networking Opportunities
-
Course Networking Breakfast: Light Refreshments and CoffeeFokker Terminal
- Course | 3rd June
- Networking Opportunities
A light breakfast is served, where the Course attendees can join for additional networking. -
Morning Coffee and Networking Break
- Course | 3rd June
- Networking Opportunities
-
Course Networking Lunch
- Course | 3rd June
- Networking Opportunities
-
Welcome Reception
- Networking Opportunities
- Welcome Reception
Join us for a Networking Reception to meet fellow peers, colleagues, and speakers at Bridge2Food Europe!
Course Sessions
-
Fokker Terminal
- Course | 3rd June
- Course Sessions
- Welcome & Introduction - Charlotte Neher, Bridge2Food & Dr. Myriam Loeffler, KU Leuven
- Protein as an Important Macronutrient - Speaker TBD
- Redesigning Fat Phases for Various Product Applications - Prof. Dr. Eckhard Flöter, TU Berlin
- Let's talk Soy! - Konstantina Kyriakopoulou, ADM
-
- Course | 3rd June
- Course Sessions
- Fermentation for the Future of Alternative Proteins - Speaker TBD
- Masking Soy Off-Notes in Dairy Alternatives - Speaker TBD, IFF
- Protein Functionality & Protein Characterisation for Dairy Alternatives - Speaker TBD
- Introduction to Workshops
Workshops
-
- Course | 3rd June
- Workshops
-
- Course | 3rd June
- Workshops
- Let's talk Soy! - ADM
- Mycoprotein - eniferbio
- Plant-Based Culinary Expertise - Symrise
- Topic TBD - IFF
- Leveraging Enzymes for Clean-Label Fermented Sausages - Novonesis
- Upcycling Yeasts - Protein Distillery
Welcome Reception
-
Welcome Reception
- Networking Opportunities
- Welcome Reception
Join us for a Networking Reception to meet fellow peers, colleagues, and speakers at Bridge2Food Europe!
Summit | 4th June
-
Bridge2Food Europe Registration - Networking & 1-1 Business Meetings
- Summit | 4th June
- Networking Opportunities
-
- Summit | 4th June
- Summit 4th June Sessions
- Welcome & Opening - Dr. Luis Angel Fernandez, Vice President Strategic Development Flavours, MANE and Vincent Brain, General Manager at Bridge2Food
- Creating Value Propositions for Mass Adoption of Alternative Proteins - Andre Menezes, co-founder & former CEO TiNDLE
- Panel: Mimicking Meat: Does It Solve a Large Base Consumer or Customer Problems? - Andre Menezes
- Uptake of Alternative Protein: A Foodservice Perspective
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Morning Networking Break with 1-on-1 Business Meetings
- Summit | 4th June
- Networking Opportunities
-
- Summit | 4th June
- Summit 4th June Sessions
Plenary Opening
- An Economic Outlook and Inflation Perspective
- A Gastrophysics Approach to Alternative Protein and The Science of Decision-Making - 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: Processing Innovations - Dr. Karen Polizzi, Imperial College London
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Lunch & Networking Break
- Summit | 4th June
- Networking Opportunities
-
- 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
- Topic TBD - IFF
-
- Summit | 4th June
- Summit 4th June Sessions
- Track II
- Track II Welcome - Dr. Lisa Ronquest Ross, v2food
- Mycoprotein - Cargill
- Plant-Based Cheese - Dr. Sirli Rosenvald, TFTAK
-
- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Track III Welcome & Opening - Dr. Karen Polizzi, Imperial College London
- Panel: Resource-Efficient Processing Solutions: Sustainability Challenges
- Oxidation is Destroying Plant Protein Quality: This is How to Fix It - Amadou Sidibé, SAS Improve
-
- 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
- The Potential of GLP1 for Alternative Protein Products - ADM
- The Need for Clean-Label Products and Eliminating Methylcellulose - Novonesis
-
- 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. Caroline Orfila-Jenkins, Oatly, Dr. Monika Brückner-Gühmann, Formo Bio
- Dairy Alternatives + Flavours - Symrise
- Precision Nutrition
-
- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Creating the Future of Food together - An Evolutionary Approach - Tetra Pak
- Advancements in Processing, Protein Characterization, and Nutritional Assessment
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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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Networking Opportunities
-
Bridge2Food Europe Registration - Networking & 1-1 Business Meetings
- Summit | 4th June
- Networking Opportunities
-
Morning Networking Break with 1-on-1 Business Meetings
- Summit | 4th June
- Networking Opportunities
-
Lunch & Networking Break
- Summit | 4th June
- Networking Opportunities
-
- Summit | 4th June
- Networking Opportunities
Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack! -
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
Summit 4th June Sessions
-
- Summit | 4th June
- Summit 4th June Sessions
- Welcome & Opening - Dr. Luis Angel Fernandez, Vice President Strategic Development Flavours, MANE and Vincent Brain, General Manager at Bridge2Food
- Creating Value Propositions for Mass Adoption of Alternative Proteins - Andre Menezes, co-founder & former CEO TiNDLE
- Panel: Mimicking Meat: Does It Solve a Large Base Consumer or Customer Problems? - Andre Menezes
- Uptake of Alternative Protein: A Foodservice Perspective
-
- Summit | 4th June
- Summit 4th June Sessions
Plenary Opening
- An Economic Outlook and Inflation Perspective
- A Gastrophysics Approach to Alternative Protein and The Science of Decision-Making - Prof. Dr. Charles Spence, University of Oxford
-
- 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
- Topic TBD - IFF
-
- Summit | 4th June
- Summit 4th June Sessions
- Track II
- Track II Welcome - Dr. Lisa Ronquest Ross, v2food
- Mycoprotein - Cargill
- Plant-Based Cheese - Dr. Sirli Rosenvald, TFTAK
-
- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Track III Welcome & Opening - Dr. Karen Polizzi, Imperial College London
- Panel: Resource-Efficient Processing Solutions: Sustainability Challenges
- Oxidation is Destroying Plant Protein Quality: This is How to Fix It - Amadou Sidibé, SAS Improve
-
- Summit | 4th June
- Summit 4th June Sessions
- Track I
- The Potential of GLP1 for Alternative Protein Products - ADM
- The Need for Clean-Label Products and Eliminating Methylcellulose - Novonesis
-
- 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. Caroline Orfila-Jenkins, Oatly, Dr. Monika Brückner-Gühmann, Formo Bio
- Dairy Alternatives + Flavours - Symrise
- Precision Nutrition
-
- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Creating the Future of Food together - An Evolutionary Approach - Tetra Pak
- Advancements in Processing, Protein Characterization, and Nutritional Assessment
Track I
-
- 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
- Topic TBD - IFF
-
- Summit | 4th June
- Summit 4th June Sessions
- Track I
- The Potential of GLP1 for Alternative Protein Products - ADM
- The Need for Clean-Label Products and Eliminating Methylcellulose - Novonesis
Track II
-
- Summit | 4th June
- Summit 4th June Sessions
- Track II
- Track II Welcome - Dr. Lisa Ronquest Ross, v2food
- Mycoprotein - Cargill
- Plant-Based Cheese - Dr. Sirli Rosenvald, TFTAK
-
- 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. Caroline Orfila-Jenkins, Oatly, Dr. Monika Brückner-Gühmann, Formo Bio
- Dairy Alternatives + Flavours - Symrise
- Precision Nutrition
Track III
-
- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Track III Welcome & Opening - Dr. Karen Polizzi, Imperial College London
- Panel: Resource-Efficient Processing Solutions: Sustainability Challenges
- Oxidation is Destroying Plant Protein Quality: This is How to Fix It - Amadou Sidibé, SAS Improve
-
- Summit | 4th June
- Summit 4th June Sessions
- Track III
- Creating the Future of Food together - An Evolutionary Approach - Tetra Pak
- Advancements in Processing, Protein Characterization, and Nutritional Assessment
Networking Dinner
-
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
Summit | 5th June
-
Registration + Networking with 1-1 Business Meetings
- Summit | 5th June
- Networking Opportunities
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Track I Welcome & Day 2 Opening - Mark Cuddigan, THIS
- Advancements in European Retail and Foodservice Space - Indy Kaur, Plant Futures Collective
- Driving Down Pricing and Addressing the Affordability of Plant-Based Foods
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Track II Welcome & Day 2 Opening - Dr. Lisa Ronquest Ross
- Harnessing Microbial Fermentation for Increasing the Biovailability of Nutrients and the Future of Sustainable Protein Development
- Utilizing Flavour in Best In-Class Applications - IFF
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Track III Welcome & Day 2 Opening - Dr. Karen Polizzi, Imperial College London
- Advanced Process Intensification for Plant and Animal Cell-Cultured Food - Will Milligan, Extracellular
- Comparing Counter Processing with Membrane Processing - Lissy Frantzen, endeco
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Morning Coffee & Networking Break
- Summit | 5th June
- Networking Opportunities
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Industry Trends - Givaudan
- Panel: Rethinking What We Know: How to find the Unique Intersection where Non-Mimics offer Value and Mimics Simply Do Not?
- Exploring a New Category Beyond Mimics - Dr. Kelsey Kanyuck, THIS
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Utilizing Fermentation & Natural Ingredients for Optimal Product Development - Speaker TBD, PLANTED
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Investing in the Future of Food with Open-Access Cellular Agriculture Scale-Up Facilities - Cellular Agriculture Netherlands
-
- Summit | 5th June
- Networking Opportunities
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Panel: What Role Do Chefs Play in the Uptake of Alternative Protein? - Edwin Bark, Redefine Meat
- Revisiting the Ultra-Processed Puzzle: What will the next generation of NOVA look like?
- The Rise of the Mushroom
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Leveraging Germination Technology to Tackle Key Challenges in Plant-Based Foods - Dr. Sathaporn Srichuwong, ICL
- Yeasts Toolbox to Combat Nutrition & Taste Challenges & Masking Off-Flavours - Speaker TBD, Biospringer
- Panel: Advancing Alternative Fat Solutions - from (Precision Fermented) to Plant-Derived Fats & Oils - Josh Hatfield, Hoxton Farms
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Panel: The Role of Microorganisms in the Bakery Industry: Enhancing Functionality, Reducing Allergens, and Strengthening Supply Chains
- Processing to Prevent Food Waste
-
- Summit | 5th June
- Summit 5th June Sessions
- Plenary
- An Outlook into the Future of Sustainable Food Production
- Summary & Outlook - Dr. Luis Angel Fernandez, Mark Cuddigan, Dr. Lisa Ronquest Ross & Dr. Karen Polizzi
-
Goodbye Coffee & Final Networking
- Summit | 5th June
- Networking Opportunities
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)
)
)
)
)
Networking Opportunities
-
Registration + Networking with 1-1 Business Meetings
- Summit | 5th June
- Networking Opportunities
-
Morning Coffee & Networking Break
- Summit | 5th June
- Networking Opportunities
-
- Summit | 5th June
- Networking Opportunities
-
Goodbye Coffee & Final Networking
- Summit | 5th June
- Networking Opportunities
Summit 5th June Sessions
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Track I Welcome & Day 2 Opening - Mark Cuddigan, THIS
- Advancements in European Retail and Foodservice Space - Indy Kaur, Plant Futures Collective
- Driving Down Pricing and Addressing the Affordability of Plant-Based Foods
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Track II Welcome & Day 2 Opening - Dr. Lisa Ronquest Ross
- Harnessing Microbial Fermentation for Increasing the Biovailability of Nutrients and the Future of Sustainable Protein Development
- Utilizing Flavour in Best In-Class Applications - IFF
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Track III Welcome & Day 2 Opening - Dr. Karen Polizzi, Imperial College London
- Advanced Process Intensification for Plant and Animal Cell-Cultured Food - Will Milligan, Extracellular
- Comparing Counter Processing with Membrane Processing - Lissy Frantzen, endeco
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Industry Trends - Givaudan
- Panel: Rethinking What We Know: How to find the Unique Intersection where Non-Mimics offer Value and Mimics Simply Do Not?
- Exploring a New Category Beyond Mimics - Dr. Kelsey Kanyuck, THIS
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Utilizing Fermentation & Natural Ingredients for Optimal Product Development - Speaker TBD, PLANTED
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Investing in the Future of Food with Open-Access Cellular Agriculture Scale-Up Facilities - Cellular Agriculture Netherlands
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Panel: What Role Do Chefs Play in the Uptake of Alternative Protein? - Edwin Bark, Redefine Meat
- Revisiting the Ultra-Processed Puzzle: What will the next generation of NOVA look like?
- The Rise of the Mushroom
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Leveraging Germination Technology to Tackle Key Challenges in Plant-Based Foods - Dr. Sathaporn Srichuwong, ICL
- Yeasts Toolbox to Combat Nutrition & Taste Challenges & Masking Off-Flavours - Speaker TBD, Biospringer
- Panel: Advancing Alternative Fat Solutions - from (Precision Fermented) to Plant-Derived Fats & Oils - Josh Hatfield, Hoxton Farms
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Panel: The Role of Microorganisms in the Bakery Industry: Enhancing Functionality, Reducing Allergens, and Strengthening Supply Chains
- Processing to Prevent Food Waste
-
- Summit | 5th June
- Summit 5th June Sessions
- Plenary
- An Outlook into the Future of Sustainable Food Production
- Summary & Outlook - Dr. Luis Angel Fernandez, Mark Cuddigan, Dr. Lisa Ronquest Ross & Dr. Karen Polizzi
Plenary
-
- Plenary
- GIANT LEAPS - Dr. Paul Vos, Wageningen University & Research
- Scale-Ups TBD
-
- Summit | 5th June
- Summit 5th June Sessions
- Plenary
- An Outlook into the Future of Sustainable Food Production
- Summary & Outlook - Dr. Luis Angel Fernandez, Mark Cuddigan, Dr. Lisa Ronquest Ross & Dr. Karen Polizzi
)
)
Track I
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Track I Welcome & Day 2 Opening - Mark Cuddigan, THIS
- Advancements in European Retail and Foodservice Space - Indy Kaur, Plant Futures Collective
- Driving Down Pricing and Addressing the Affordability of Plant-Based Foods
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Industry Trends - Givaudan
- Panel: Rethinking What We Know: How to find the Unique Intersection where Non-Mimics offer Value and Mimics Simply Do Not?
- Exploring a New Category Beyond Mimics - Dr. Kelsey Kanyuck, THIS
-
- Summit | 5th June
- Summit 5th June Sessions
- Track I
- Panel: What Role Do Chefs Play in the Uptake of Alternative Protein? - Edwin Bark, Redefine Meat
- Revisiting the Ultra-Processed Puzzle: What will the next generation of NOVA look like?
- The Rise of the Mushroom
Track II
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Track II Welcome & Day 2 Opening - Dr. Lisa Ronquest Ross
- Harnessing Microbial Fermentation for Increasing the Biovailability of Nutrients and the Future of Sustainable Protein Development
- Utilizing Flavour in Best In-Class Applications - IFF
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Utilizing Fermentation & Natural Ingredients for Optimal Product Development - Speaker TBD, PLANTED
-
- Summit | 5th June
- Summit 5th June Sessions
- Track II
- Leveraging Germination Technology to Tackle Key Challenges in Plant-Based Foods - Dr. Sathaporn Srichuwong, ICL
- Yeasts Toolbox to Combat Nutrition & Taste Challenges & Masking Off-Flavours - Speaker TBD, Biospringer
- Panel: Advancing Alternative Fat Solutions - from (Precision Fermented) to Plant-Derived Fats & Oils - Josh Hatfield, Hoxton Farms
Track III
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Track III Welcome & Day 2 Opening - Dr. Karen Polizzi, Imperial College London
- Advanced Process Intensification for Plant and Animal Cell-Cultured Food - Will Milligan, Extracellular
- Comparing Counter Processing with Membrane Processing - Lissy Frantzen, endeco
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Investing in the Future of Food with Open-Access Cellular Agriculture Scale-Up Facilities - Cellular Agriculture Netherlands
-
- Summit | 5th June
- Summit 5th June Sessions
- Track III
- Panel: The Role of Microorganisms in the Bakery Industry: Enhancing Functionality, Reducing Allergens, and Strengthening Supply Chains
- Processing to Prevent Food Waste