Block 4: Workshops

• How Biosolutions Shape Taste and Texture: From Protein Functionality to Sensory Experience 

           Mette Holse & Ida Steen, Novonesis

This workshop is designed to demonstrate how enzymatic solutions can be used to actively design texture and taste in food systems, with a strong link between protein functionality and sensory perception.

We will combine:

• Live demonstrations (e.g. crosslinking gels, protein hydrolysis/slurry) to visualize structural changes

• Scientific grounding on what enzymes are and how they function in food matrices

• Sensory perspective, where we connect structural modifications to perceived texture and taste amongst consumers, supported by real prototypes

The goal is to move beyond theory and clearly show how enzymes can be applied in practice to create targeted sensory outcomes and support product development.

• Yeast - Biospringer 

         Marion Alexandre, Global Food Application Specialist - Biospringer

            Explore how yeast, mycoprotein, and rice protein can transform plant-based cuisine. From savoury pâtés and meatballs to                      chicken-style pieces and fish cakes, discover the functional and sensory potential of diverse alternative protein sources.

• Soy Functionality - Roland Snel, ADM 

Guided by ADM’s technical team, the workshop offers a technical, hands-on exploration that moves beyond theory into practical demonstration, allowing participants to see, touch, taste, and evaluate soy proteins in action. Attendees will learn about different soy protein ingredients’ unique functionalities. A culinary chef will then prepare and present the soy protein in finished concepts in real time, putting ADM’s full-solutions expertise on display. This workshop is ideal for R&D and technical professionals looking to deepen their understanding of soy protein functionality and gain practical insights they can apply directly to product development.

• From Process to Performance: Why Protein Functionality Matters - Lissy Frantzen, endeco 

Plant protein functionality is not only determined by the raw material, it is strongly influenced by the processing conditions. Process design and parameter selection can significantly affect key functional properties such as solubility, water absorption and foaming behavior.

In this workshop, we will use practical examples from the Protein Application Center to show how processing shapes protein functionality, comparing proteins with strong and poor performance while highlighting how the right process enables protein ingredients tailored to specific applications and markets.

• Next-Generation Fermentation-Based Ingredient Solutions for Innovative Plant-Based Food - Chris Briers, CJ Bio 

Exploring the potential of fermentation-driven ingredients across two key formats — a high-protein plant-based beverage and a vegan patty or meatball with Korean sauce — showcasing versatile, flavorful solutions for the evolving plant-based market.

• Raising the Bar in Plant‑Based with Wholesome Oat Grain Solutions - Ola Funkquist, Tetra Pak

Innovation first took shape with the launch of Tetra Pak’s whole soybean processing solution, allowing producers to use the entire bean in the beverage. Following the successful deployment of multiple whole soybean lines worldwide, the next step is now introduced: Tetra Pak’s whole oat grain beverage line solution.

The idea is simple yet powerful. By retaining the whole grain in the beverage, the solution enables up to 25% higher throughput and reduces total cost by 11% compared to a conventional oat beverage line. Producers can create more product with less raw material, maximizing both efficiency and sustainability while minimizing waste handling.

Unlocking more value from every oat kernel also results in 60% more protein and 200% more fiber in the final beverage compared to conventional oat drinks. Avoiding raw material waste further means far fewer truckloads and annual water savings of up to 1.9 million liters for a line with an output of 48 million liters per year.

Visit our booth to taste the next generation of oat beverages and discover how whole grain processing is setting a new industry benchmark. Global interest is accelerating, and we’re ready to show what the future of plant based processing looks like.

• Fulfilling Plant Based and High Protein Market Demands through Pea and Fava Protein Solutions - Benjamin Voiry, Roquette  
• Plant Protein Separation - Mario Esposito, Flottweg

Separation efficiency is the essence of the complex protein manufacturing process. Together we simulate the manufacturing process on lab scale. The first step is an extraction stage, where liquid protein is separated from suspended solids, like starch and fibres. In a second step, the protein is coagulated by adjusting the pH of the protein solution. The separation of solids in first stage (starch/fibres) and second stage (protein) will be implemented via lab scale decanter. Separation efficiency will be evaluated by spinning tests via lab centrifuge.

During the trial we will highlight most relevant process parameters for an efficient protein separation. Also, the impact of further upstream and downstream processes will be discussed. In the end, the participants get an idea of the basic principles and available parameters in plant protein manufacturing.