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Bridge2Food Europe 2025

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Block 2: Workshops

03 Jun 2025
Course | 3rd June Workshops

Transitioning from theory to practice, delegates are immersed in hands-on workshops, refining their skills through taste tests and tactile assessments. Participants actively engage with various alternative proteins for diverse applications, ensuring a deep, practical understanding of plant-based and alternative foods and key raw material properties.

During the tabletop ADM will showcase the functionality and versatility of soy proteins highlighting solubility, gelation and emulsification properties in food and beverage applications.

Join Upfield for a dynamic workshop exploring emulsification and cream development! Witness the magic of emulsification in a demo, discover challenges in cream formulation through prototype showcases, and tantalize your taste buds with cream tasting. Don't miss this opportunity to deepen your understanding of cream science and refine your skills.

During this workshop, Revyve will showcase the transformative potential of upcycled yeast protein and yeast fibre in diverse sustainable food applications. Discover how to seamlessly replace essential ingredients such as texturizers, thickeners, and emulsifiers with Revyve’s high-performance ingredients. Unlock the potential of innovative, natural, and clean label alternatives for a healthier future. We live and breathe food texture. Think texture, think Revyve.

  • 3D Printing and Assembling - Robin Simsa, Revo Foods
  • Start Creating a Flavourful Sensory Experience in Plant-Based Food with Natural Mushroom Ingredients - Shenna Geurts & Rachel Eikelboom, Scelta Inside 

At Scelta Inside, they are getting everything out of the white button mushroom in a natural way. The white button mushroom has unique characteristics which can help you to create better taste, health and texture in plant based food. This workshop will help you to understand how to reduce saturated fat, salt, aroma’s and spices while keeping a juicy and delicious plant based product.

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