Bridge2Food Europe 2026 Agenda

• Welcome & Opening - Vincent Brain, Bridge2Food & Anette Engelund Friis, Food & Biocluster Denmark 
• Welcome Address - Andrew Taylor, Novonesis

• Global Consumer Trends: What Are Consumers Buying Into?
  Johannes Hartmann, Senior Director Consultancy and Analytics - Innova Market Insights

  This session will explore the latest global consumer trends shaping food and beverage innovation, highlighting what consumers are buying into and why. It will examine the behaviours, preferences, and market shifts influencing product development and commercial strategy.

• The Psychology of Healthy Food Choices: What Really Moves Consumers
  Dr Sophie Attwood, Senior Behavioral Scientist - Behavior Global

  This session will explore how consumer attitudes towards healthy and sustainable food have evolved over time, and why different audience segments respond to different messages. It will examine the behavioural principles, marketing approaches, and practical tactics that can help drive more effective dietary behaviour change.

• Embedding Behavioural Science into the Innovation Process
  Mads Holme, Senior Partner - ReD Associates

  This session will explore how behavioural science can be embedded into the innovation process to create products that better align with real consumer needs and decision-making. It will examine how deeper human insight can support more effective product development, positioning, and market relevance.

• The Global Politicization of Food and the Influence on Consumer Choices
  Sonalie Figueiras, Founder & Editor-in-Chief - Green Queen Media

  This plenary will explore how politics, ideology, and public narratives are shaping food systems and influencing consumer choices worldwide. It will examine how trade tensions, cultural debate, and media narratives are affecting trust, perception, and the future direction of food innovation.

• Policy Levers for Transition Pathways
  Dr Stacy Pyett, Programme Manager - Wageningen University & Research

  This session will explore the policy levers that can support transition pathways across food production and consumption systems. It will examine practical policy options at local, regional, national, and international level, and how the narratives around them are resonating across the political spectrum.

• Gastronomy as Innovation Catalyst
  Mette Johnsen, CEO - SPORA

  This keynote will explore how gastronomy can act as a catalyst for food innovation by putting taste, storytelling, and collaboration at the centre. It will examine how chefs and scientists can work together to unlock new ideas, experiences, and product possibilities.

• Track I Introduction: Consumer & Market Trends
  Dr. Michel Mellema, Global Innovation Director Re-Imagine Wellness - IFF

  This opening introduction will set the scene for the Consumer & Market Trends track, highlighting the key shifts shaping consumer expectations, market direction, and innovation priorities across the food industry.

• Track II Introduction: Product Development & Processing
  Patrick Bühr, Director Innovation - Rügenwalder Mühle

  This opening introduction will frame the Product Development & Processing track, outlining the technical and commercial challenges shaping product innovation, processing strategies, and scale-up across the food sector.

• Track III Introduction: Health-Driven Innovation: From Science to Consumer Trends
  Dr. Caroline Orfila-Jenkins, Vice President of Science & Technology - Oatly

  This opening introduction will set the direction for the Health-Driven Innovation track, exploring how science, nutrition, and evolving consumer expectations are influencing the future of food product development.

• Panel: Information Integrity and the Science of Consumer Trust
  Marlana Malerich, Co-Founder & Chief Development Officer - Rooted Research Collective & University of Sussex; Sonalie Figueiras, Founder & Editor-in-Chief - Green Queen Media; Amy Williams, Senior Digital Communications Manager and Nutrition Lead - GFI; and Dr Sophie Attwood, Senior Behavioral Scientist - Behavior Global

  This panel will explore how misinformation, polarisation, and digital media are shaping consumer trust in food. It will examine the role of science-based communication, behavioural insight, and industry responsibility in building credibility, improving public understanding, and supporting more informed consumer decision-making.

• What Draws Consumers to Upcycled Food?
  Dr Jessica Aschemann-Witzel, Professor of Marketing and Consumer Behaviour, Director - Aarhus University

  This session will explore the factors influencing consumer interest in upcycled food, from sustainability perceptions to product appeal and purchase motivation. It will examine what drives acceptance and how brands can better position upcycled food to connect with evolving consumer values.

• Welcome - Patrick Bühr, Ruegenwalder

• Enzyme Technology to Upgrade Pea Protein - and Beyond
  Dr Antonio Sullo, Head of Research & Development - Amano Enzyme

This presentation introduces Amano Enzyme’s latest enzyme technologies, designed to improve the performance of pea-based ingredients and support the next wave of plant-based innovation. The session will also explore opportunities beyond protein, showing how enzyme solutions can unlock additional value from pea ingredient streams and support new product concepts.

• Microbial Innovations for Optimized Plant-Based Dairy
  Silvia Soragni, Category Manager Savory Ingredients - Lallemand Bio-Ingredients, and Dr Camille Duc, Technical Support Manager - Lallemand Specialty Cultures

In this session, Lallemand Bio‑Ingredients and Lallemand Specialty Cultures come together to explore key market trends and showcase complementary microbial solutions — from protein and yeast‑based ingredients to tailored food cultures — designed to support innovation in next‑generation plant‑based dairy.

• Track III Welcome & Opening - Dr. Caroline Orfila-Jenkins, Oatly

• Rebuilding Trust in Plant Based Nutrition
  Dr Kelsey Kanyuck, R&D Scientist - THIS, and Debbie Epstein, Marketing Director - THIS

  This session will explore why trust in plant-based nutrition has weakened, what is driving consumer confusion, and how misinformation is shaping perception. It will examine how consumer insight, nutritional evidence, and transparent communication can help rebuild credibility in the category.

• Designing Oat Drinks for the Health-Minded Consumer with Biosolutions
  Veronica Hidding, Senior Business Development Manager, New Foods - Novonesis

  This session will explore how biosolutions can support the development of oat drinks designed for the health-minded consumer. It will examine how ingredient and process innovation can help improve nutritional positioning, product functionality, and overall consumer appeal.

• Linking the R&D Process and Consumer Acceptance

           Dr. Ian Noble, VP R&D -           Mondelēz International

Explore how Mondelēz bridges research and development with real consumer acceptance, revealing the strategies and thinking that connect innovation processes to products people actually want.

• Decoding Desire: Data, Emotion, and the Dairy-Free Evolution
  Dr Caroline Cotto, Director - NECTAR at Food System Innovations (FSI)

  This session will explore how taste, emotion, and consumer expectation are shaping the next phase of dairy-free innovation. Drawing on new category data, it will examine what taste parity means in practice, where the biggest product gaps remain, and how AI tools may support better dairy-free development.

• Building a Highway to Scale - Matching Innovation, Investment and Consumer Needs
  Kim Anders Odhner, Managing Partner Europe & Asia - Unovis Asset Management, and Ferry Kamp, Founding Partner - Remagine Food

  This session will explore how innovation, investment, and consumer demand must align to enable food businesses to scale successfully. It will examine the gaps that often slow progress, and how a stronger connection between market need, capital, and execution can support more viable growth.

• Designing Hybrid Dairy: Fermentation Performance and Gel Structure with Plant Proteins
  Dr Sirli Rosenvald, R&D Director Food Science - TFTAK

  This presentation will explore how hybrid dairy systems combining dairy and plant proteins can be designed for functionality, texture, and nutritional value. It will examine fermentation behaviour, protein interactions during coagulation, and how formulation choices influence product performance and sustainability.

• Monarc Oil Seed Processing - New Revolutionary Solvent Extraction Technology
  Alex Danelich, Global Vice President of Sales - Specialty Segment - CPM Crown

  This talk will explore Monarc™, an ethanol-based extraction technology for oilseed processing, highlighting its value proposition, key benefits, and role in protein concentrate production. It will examine how this approach can support improved processing efficiency and unlock added value across ingredient streams.

• Next-Generation Fermentation Concept for Efficient Scale-Up
  Hans Christian Ebbe, Global Sales Alternative Proteins - Alfa Laval

  This presentation will explore Alfa Laval’s next-generation fermentation concept for more efficient scale-up of protein and ingredient production. It will examine how improved cooling, simplified system design, and greater process reliability can help increase yield, reduce complexity, and accelerate time-to-market.

• Yeast Protein: Optimising Nutrition, Elevating Product Performance
  Marion Alexandre, Global Food Application Specialist - Biospringer by Lesaffre

  This session will explore how yeast protein can support the development of high-quality, allergen-free, and more sustainable food products. It will examine its nutritional value, functional benefits, and potential to improve product performance across a range of applications.

• Panel: Exploring Health Trends and the Future of Functional Nutrition
  Dr Mariette Abrahams, CEO & Founder - Qina

  Discover how Proteissimo™ delivers complete nutrition, digestive comfort, and clean taste across bars, snacks, and beverages, offering brands a sustainable, allergen-free alternative that meets modern consumer expectations without compromise.

• Using Process to Maximise the Health Benefits of Plant-Based Foods
  Dr. Frédéric Baudouin, CSO - IMPROVE SAS

  This presentation will explore how processing can help maximise the health benefits of plant-based foods by preserving beneficial compounds and reducing undesired ones. It will examine the role of techniques ranging from traditional methods to advanced processing in shaping nutritional quality and ingredient performance.

• Startup Pitches - Intro
  Heidi Høy, Innovation Manager - Food & Bio Cluster Denmark, and Kevin Camphuis, Co-Founder - Shakeup Factory

  This introduction will open the startup pitch session, setting the scene for a showcase of emerging companies bringing new ideas, technologies, and solutions to food innovation. It will highlight the importance of supporting early-stage ventures in shaping the future of the sector.

• Shorter Recipes. No Additives. Better Texture
  Erik d'Auchamp, CCO - FERM FOOD

  This session will explore how fermented functional ingredients can help create cleaner labels, simpler formulations, and better texture. It will examine solutions designed to improve stability, cohesion, and mouthfeel in plant-based, hybrid, and gluten-free applications.

• Multifunctional Ingredients - Do More with Less
  Frederik Jensen, CEO & Founder - SUMM Ingredients

  This session will explore how multifunctional ingredients can help simplify formulations by delivering taste, texture, and nutrition in a single clean-label solution. It will examine how this approach can reduce complexity, lower cost, and support more efficient product development.

• The Future of Plant Protein is Simple, Local and Delicious
  Dr Elli Laukkala, Chief Product Officer - Happy Plant Protein

  This session will explore a new approach to plant protein production that uses existing dry extrusion lines to create high-quality ingredients more cost-effectively. It will examine how local crops and side streams can be turned into premium ingredients to support faster, more scalable innovation.

• Egg Yolk Replacements for Sauces and Dressings from Microalgae
  Ewoud de Voogd, Co-Founder - AlgMighty

  This session will explore how microalgae-based ingredients can replace egg yolk and other emulsifiers in sauces, dressings, and soups. It will examine how these clean-label solutions can support healthier formulations, lower environmental impact, and more stable ingredient supply.

• Converting Carbon Dioxide into Food and Other Ingredients

         Dr. Kaly Chatakondu, Global Commercial Director - Arborea

         Explore how cutting-edge biotechnology can convert carbon dioxide directly into nutritious food and functional ingredients,                 opening new frontiers in sustainable production and reducing reliance on conventional agricultural supply chains.

• Making Commercial Fermentation Profitable
  Troels Prahl, Founder & CEO - Swan Neck Bio

  This session will explore how commercial fermentation can become more reliable and profitable through simpler biomanufacturing approaches. It will examine how ready-to-use inoculum solutions can help reduce operational risk, shorten testing cycles, and support more efficient scale-up.

• Differential Bio
• SentiaNova

• Digital plus Data as the growth engine for Food & Beverage innovation in health

        Dr Mariette Abrahams, Qina

Discover how personalised health has gone mainstream, why evidence standards are rising, and how the GLP-1 wave is reshaping consumer expectations — with data now driving innovation and product success tied to measurable outcomes.

• Clean Ingredients, Bold Flavor: How Simplicity Builds Trust and Delight
  Randi Wahlsten, Chief Executive Officer and Co-Founder - Matr Foods

  This session will explore how simpler ingredient systems can support cleaner labels while maintaining flavour delivery and product performance. It will examine the relationship between formulation simplicity, sensory appeal, and consumer trust in food innovation.

• Protein Alternatives in Switzerland: Consumer Drivers, Market Evolution, and Future Trends

        Stefania Bellaio, Head of Business        Development - Migros Industrie

This session will explore the key consumer drivers behind demand for protein alternatives in Switzerland, how the market has evolved in recent years, and the trends likely to shape its future direction.

• Welcome

        Patrick Bühr, Director Innovation -          Rügenwalder Mühle

• Designing the Bite: Multisensory Texture Innovation in Protein

        Jeroen Boom, Senior Technical                Scientist  & Nicolas Koch, Jr.                    Product Marketing Manager                    Proteins EMEA - ADM

Discover how texture drives consumer preference alongside taste. Drawing on new research and proprietary processing capabilities, ADM demonstrates how innovative soy protein solutions deliver consistent texture and flavour across meat, alternative, and hybrid applications.

• Data Analysis of Ingredients and Products - TBD Centric Software

• Track III Welcome & Day 2 Opening

        Dr. Caroline Orfila-Jenkins, Vice              President Science and Technology           -  Oatly

• Innovation and Market Opportunities of Yeast Protein in High-Protein Foods

        Dr. Winston Sun, Product Manager          Microbial Protein & Deputy                      General Manager - Angel Yeast

As demand for sustainable protein grows, discover how yeast protein delivers high nutritional value, strong sensory performance, and supply reliability, unlocking new opportunities across high-protein food applications.

• Malting Unleashed: Optimizing Germination to Craft Protein and Fiber Solutions for Healthier Ingredients

        Dr. Jean-Charles Motte, Head of              Innovation - Soufflet Malt

Discover how optimising the malting process beyond brewing creates healthier, differentiated ingredients. Applied to pulses, germination enhances nutrition, taste, and functionality; illustrated through a high-protein, highly digestible fibre ingredient derived from malt rootlets.

• Consumers Say They Want Convenience – We Know What They Really Want

       Ingrid Anderson, Product                         Innovation Manager -  Cheffelo

Beyond the buzzword, discover what consumers truly seek when choosing everyday meals. Unpacking real discovery and decision behaviours, this session reveals what shifting expectations mean for designing tomorrow's meal solutions.

• Trends driving the Evolving Landscape of Staple Foods

       Tom Rees, Global Insight                         Manager Food and Nutrition:                   Staple Foods -  Euromonitor

Explore the global staple foods market through key consumer insights and major trends, from affordability and private label growth to shifting demographics, declining home cooking, and the rising influence of GLP-1 drugs.

• Shifting Consumer Values from Climate to Health – And How This Reflects in Menu Offerings

        Kaj Török, Chief Sustainability                  Officer - MAX Burgers

Explore how evolving consumer priorities, from environmental concern to personal health, are reshaping food choices and how MAX Burgers reflects these shifting values through its menu development and offerings.

• Unlocking New Possibilities in Plant Based Formulation

Pernille Bak Høstrup, Applications Director - Culinary and Pet Food EMEA - IFF

Finn Hjort Christensen, Director, Applications, Frozen & Chilled Desserts, Leagel Lab, and Beverages, EMEA - IFF

Discover how engineered, flexible protein systems are opening new doors in plant-based development, enabling scalable and market-ready applications across culinary, frozen, chilled, and beverage categories.

• From By-Product to Bestseller: Circular Food Upcycling in Action

Simon Hvid, Team Manager Ingredients - DTI

Discover how food by-products can be transformed into high-value ingredients, exploring the practical steps, innovations, and opportunities that turn waste streams into market-ready, commercially viable food solutions.

• From Variable Inputs to Consistent Outputs: A Downstream Processing (DSP) Playbook for Fermentation & Upcycling

Dr Kartheek Anekella, Strategic Marketing- Food and Alternative Proteins - PALL

Practical downstream processing strategies for converting inconsistent feedstreams into repeatable, market-ready ingredients. Learn how front-end clarification and filtration choices determine scalability, yield, cost, and quality across fermented and upcycled protein production.

• Panel: Gut Health Insights from Science to Shelf

Johanne Hvelplund, Head of Product & QA - Cocojune

Dr. Richard Day, Vice President, R&D Medical Affairs & Clinical Development - ADM 

Dr. Frank Schuren, Senior Scientist Microbiology - TNO Microbiology & Systems Biology

Industry experts explore how probiotics, prebiotics, and postbiotics translate from research to retail, covering efficacy, consumer communication, taste, and the ingredient strategies driving gut health products into the mainstream.

• Gut Health Model

Dr. William Davis Burch, Lead Researcher - University of Leeds & Micromentics

• A New Breakthrough Plant-Protein for the GLP-1 Era

Mark Stavro, Global Marketing Director, Protein & Emulsifiers - Bunge

As demand for high-protein foods rises, PurePro® soy protein overcomes sensory and cost barriers, enabling affordable, great-tasting formulations with potential benefits for metabolic health and GLP-1 regulation.

• Panel: Why Food Innovation Will Always Fail Without Consumer Centricity and How to Put the Consumer at Heart of Decision Making 

Jennifer Woollford, Founder and Director - Neon Leaders & UNSTUCK 

Dr. Dirk Herrmann-Bürk, Head of Science and Technology Centre - Simply V 

Claudia Kleyboldt, Head of Market Research and Insight Management - Rügenwalder Mühle

Success starts with the consumer. This panel examines why early food innovation overlooked consumer desire in favour of technology and sustainability claims, and how to embed genuine consumer centricity into every stage of decision making.

• What Actually Sells? Health, Sustainability, and Innovation in Modern Convenience Retail 

Michael Norén, Sustainability Manager - Reitan Convenience Sweden

Anders Fiskbæk Kragh, Head of Business Development - Reitan Convenience Denmark

Drawing on real in-store data and live pilot experiments, discover what truly drives on-the-go purchasing and what emerging brands must deliver to succeed in convenience retail.

• Reinventing the Meat Substitutes Space

Henrik Lund, CEO - NATURLI

• Designing the New Generation of Plant Based Foods: From Cook and Look to Screening Solutions Present in Nature 

Dr. Serafim Bakalis, University of Copenhagen

Exploring how food material science, data-driven methodologies, and nature-derived screening solutions can move plant-based development beyond trial and error, accelerating innovation and unlocking superior formulations for next-generation products.

• Next-Wave Plant-Based Product Development - TBD
• Panel: Clean-Label Reformulation: Balancing Functionality, Nutrition & Sensory Performance 

Frank Meijer, Global Head of Food Application - Biospringer

Other Speakers TBA

Explore how clean-label reformulation can maintain functionality, enhance nutrition, and deliver strong sensory appeal. Frank Meijer shares practical insights on balancing consumer expectations with technical performance in modern food development.

• Clean-Label Solutions for Plant-Based Foods

Dr. Panagiotis Voudouris, Senior Researcher - Wageningen Food & Biobased Research

Discover how exploiting the natural functional potential of plant proteins across beverages, dairy alternatives, and meat analogues can deliver improved texture and sensory quality without complex additives or lengthy ingredient lists.

• Nutritional Benefits, Texture, and Purposeful Processing

Dr. Christophe Schmitt, Leader Plant Protein Strategic Network & Senior Expert Protein - Nestlé 

Explore how intentional processing strategies can optimise plant protein nutrition and texture, delivering products that meet consumer expectations without compromising on quality or functionality.

• TBD 

Christina Senn-Jakobsen, CEO - Swiss Food & Nutrition Valley

• Summary & Outlook - Patrick Bühr, Dr. Caroline Orfila-Jenkins
• Closing Notes - Vincent Brain, Bridge2Food