Day 1 - 10 June - Plenary
Welcome Address - Vincent Brain (Bridge2Food) & Anette Engelund Friis (Food & Bio Cluster Denmark)
Welcome Address - Frederik Mejlby (Novonesis)
Global Consumer Trends: What Are Consumers Buying Into? - Johannes Hartmann (Innova Market Insights)
The Psychology of Healthy Food Choices: What Really Moves Consumers - Dr. Sophie Attwood (Behavior Global)
Implementing and Understanding of Human Behaviour into the Innovation Process - Mads Holme (ReD Associates)
The Global Politicization of Food and The Influence on Consumer Choices - Sonalie Figueiras (Green Queen Media)
Policy Levers for Transition Pathways - Dr. Stacy Pyett (Wageningen University & Research)
Gastronomy as Innovation Catalyst - Mette Johnsen (SPORA)
Day 1 - 10 June - Track I
What Draws Consumers to Upcycled Food? - Dr. Jessica Aschemann-Witzel (Aarhus University)
Innovation – Who Decides? - Dr. Ian Noble (Mondelez)
Decoding Desire: Data, Emotion, and the Dairy-Free Evolution - Caroline Cotto (NECTAR at Food System Innovations)
Day 1 - 10 June - Track II
Enzyme-Powered Pea Innovation - Dr. Antonio Sullo (Amano Enzyme)
Microbial Innovations for Optimized Plant-Based Dairy - Silvia Soragni (Lallemand Bio-Ingredients) & Dr. Camille Duc (Lallemand Specialty Cultures)
Designing Hybrid Dairy: Fermentation Performance and Gel Structure with Plant Proteins - Dr. Sirli Rosenvald (TFTAK)
Monarc Oil Seed Processing - New Revolutionary Solvent Extraction Technology - Alex Danelich (CPM Crown)
To access these slides, please get in touch with CPM crown.
Next-Generation Fermentation Concept for Efficient Scale-Up - Hans Christian Ebbe (Alfa Laval)
Day 1 - 10 June - Track III
Rebuilding Trust in Plant-Based Nutrition - Dr. Kelsey Kanyuck & Debbie Epstein (THIS)
Designing Plant-Based Drinks for the Health-Minded Consumer with Biosolutions - Veronica Hidding & Iannis Samakidis (Novonesis)
Yeast Protein: Optimising Nutrition, Elevating Product Performance - Marion Alexandre (Biospringer)
Using Process to Maximise the Health Benefits of Plant-Based Foods - Dr. Frédéric Baudouin (IMPROVE SAS)
Day 1 - 10 June - Startup Pitches
Shorter Recipes. No Additives. Better Texture - Erik d'Auchamp (FERM FOOD)
Multifunctional Ingredients - Do More with Less - Frederik Jensen (SUMM Ingredients)
The Future of Plant Protein is Simple, Local and Delicious - Dr. Elli Laukkala (Happy Plant Protein)
Egg Yolk Replacements for Sauces and Dressings from Microalgae - Ewoud de Voogd (AlgMighty)
Converting Carbon Dioxide into Food and Other Ingredients - Dr. Kaly Chatakondu (Arborea)
Making Commercial Fermentation Profitable - Troels Prahl (Swan Neck Bio)
Solving the Biggest Bottleneck in Biomanufacturing - Christian Spier (Differential Bio)
We Solved the Taste Problem in Plant Derived Proteins - Daria Reisch (SentiaNova)
Pioneering Clean-Label Taste Enhancer Technology for the Hybrid Food Revolution - Dr. Charlotte Vinther Schmidt (Feast Ingredients)
Taste through Fermentation for Healthy, Sustainable, Accessible Food - Marie-Astrid Gouin (Fungu'It)
Real-Time Process Visibility with a Multi-Parameter Sensor - Jérôme Michon (InSpek)
Day 2 - 11 June - Plenary
Digital & Data as the Growth Engine for Food & Beverage Innovation in Health - Dr. Mariette Abrahams (Qina)
Day 2 - 11 June - Track I
Clean Ingredients, Bold Flavor: How Simplicity Builds Trust and Delight - Randi Wahlsten (Matr)
Protein Alternatives in Switzerland: Consumer Drivers, Market Evolution, and Future Trends - Stefania Bellaio (Migros Industrie)
Consumers Say They Want Convenience – We Know What They Really Want - Ingrid Anderson (Cheffelo)
Trends Driving the Evolving Landscape of Staple Foods - Tom Rees (Euromonitor)
Shifting Consumer Values from Climate to Health – and How This Reflects in Menu Offerings - Kaj Török (MAX Burgers)
What Actually Sells? Health, Sustainability, and Innovation in Modern Convenience Retail - Michael Norén & Anders Fiskbæk Kragh (Reitan Convenience)
Reinventing the Meat Substitutes Space - Henrik Lund (Naturli) & Sandeep Sibal (Demolish Foods)
Day 2 - 11 June - Track II
Designing the Bite: Multisensory Texture Innovation in Protein - Jeroen Boom & Nicolas Koch (ADM)
Shaping the Future of Food & Beverage Product Innovation - Maarten Hagen (Centric Software)
Unlocking New Possibilities in Plant-Based Formulation - Pernille Bak Høstrup & Finn Hjort Christensen (IFF)
From By-Product to Bestseller: Circular Food Upcycling in Action - Dr. Line Ahm Mielby (DTI)
From Variable Inputs to Consistent Outputs: A DSP Playbook for Fermentation & Upcycling - Dr. Kartheek Anekella (PALL)
Designing the New Generation of Plant-Based Foods: From Cook and Look to Screening Solutions Present in Nature - Dr. Serafim Bakalis (University of Copenhagen)
REFINES: Remove Off-Flavours in Plant Protein Side-Streams - Dr. Lise Friis Christensen (DTU Bioengineering) & Astrid Lund Paulsen (Aarhus University)
Day 2 - 11 June - Track III
Innovation and Market Opportunities of Yeast Protein in High-Protein Foods - Dr. Winston Sun (Angel Yeast)
Malting Unleashed: Optimising Germination to Craft Protein and Fibre Solutions for Healthier Ingredients - Dr. Jean-Charles Motte (Soufflet Malt)
MiGut: Taking Gut Microbiome Research from Bench to Business - Dr. William Davis Birch (University of Leeds & MicroMimetics)
A New Breakthrough Plant-Protein for the GLP-1 Era - Mark Stavro (Bunge)
To access these slides, please get in touch with Bunge.
Clean-Label Solutions for Plant-Based Foods - Dr. Panagiotis Voudouris (Wageningen Food & Biobased Research)
Nutritional Benefits, Texture, and Purposeful Processing - Dr. Christophe Schmitt (Nestlé Research)
Food4Metabolic Health: The Biggest Food System Transformation Since the Industrial Revolution - Christina Senn-Jakobsen (Swiss Food & Nutrition Valley)
Day 2 - 11 June - Plenary Closing
Closing Remarks - Vincent Brain (Bridge2Food) & Tamara Downs Schwei (MBOLD)