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Bridge2Food Europe 2025

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Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients

03 Jun 2025
Fokker Terminal
Course | 3rd June Course Sessions

 

This session will explore the functional structuring of lipids, focusing on the fundamentals of fat crystallization and its role in achieving desired textures across different applications. Experts will discuss alternative methods for structuring lipids, including the use of biopolymers and innovative approaches to creating non-liquid fat phases. Through case studies and technical insights, the session will illustrate how fat structuring can be adapted to different manufacturing processes and product categories, highlighting key considerations for optimizing functionality, stability, and sensory attributes in alternative protein applications.

The wonderful soybean is a versatile, nutritious plant protein source. During this presentation, Roland will go deeper into the performance, innovation and sustainability aspects of soy proteins.

Speakers
Ms Charlotte Neher, Programme Manager - Bridge2Food
Prof Eckhard Flöter, Professor & Chair of Food Process Engineering - TU Berlin
Ms Konstantina Kyriakopoulou, Senior Protein Scientist - ADM
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