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Bridge2Food Europe 2025

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Track II: New Product Development & Formulation Challenges

04 Jun 2025
Summit | 4th June Summit 4th June Sessions Track II

This panel will focus on the following questions:

  • How have advancements in plant-based, precision fermentation, and enzyme technology reshaped the functionality and sensory experience of alternative dairy products over the past decade?
  • What are the biggest technical and formulation challenges in scaling up next-generation alternative dairy products, and how can cross-category innovations help overcome them?
    • Investigating how processes used in alternative dairy can borrow from adjacent fields like biotransformation and enzyme-driven modifications (i.e. could look processes in i.e. egg-alternatives, even biotransformation for cocoa alternatives)
    • Exploring synergies between plant-based and microbial-based approaches to create hybrid dairy alternatives.
  • What technological breakthroughs and formulation strategies will define the future of alternative dairy from 2025 to 2030?
    • Predicting the role of microbial and enzymatic innovations in achieving clean-label dairy alternatives.
    • Evaluating hybrid approaches that integrate precision-fermented and plant-based ingredients for superior functionality.
    • Assessing the long-term impact of regulatory changes, sustainability demands, and consumer shifts on product development.
  • Tech meets Taste: The Future of Ingredient Innovation - Rene Fonteijn, Symrise

Over the last decade, the explosion of plant-based alternatives has been immense. Consumers are looking for vegan food options when it comes to dairy or culinary products.

However, developing a great tasting and indulging plant-based product urges several challenges like flavor release in the final product, shelf life issues and off-notes caused of the base.

The Symrise presentation will be about utilizing technologies to simplify these challenges.

You will hear how to ensure great flavor performance, masking of unwanted off-notes and and flavor release and stability prediction for plant-based products – to develop the next plant-based innovation. Faster.

  • Designing Flavourful and Nutritious Products - Itske Zijp, The Vegetarian Butcher

This presentation will zoom in on how The Vegetarian Butcher designs their products to meet consumer expectations on taste and nutritional quality.

Chairperson
Dr Lisa Ronquest Ross, Chief Science Officer - v2food
Speakers
Dr Karin Petersson, Director of Food Technology - Oatly
Dr Monika Brückner-Gühmann, Senior Manager Food Science - Formo Bio
Dr Vibe Glitsø, Director Food, Plant & Digital Applied R&D - Novonesis
Rene Fonteijn, Senior Category Manager Plant Based Dairy - Symrise
Dr Itske Zijp, Head of Innovation - The Vegetarian Butcher
View all Bridge2Food Europe 2025