Track II: New Product Development & Formulation Challenges

• 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

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.