Day 1 - 4 June - Plenary
Welcome & Opening Summit Chair - Dr. Luis Angel Fernandez (MANE) & Vincent Brain (Bridge2Food)
The Real Challenge for Plant-Based Meat: Solving a Problem Consumers Don’t Have - Andre Menezes
Cultivated Meat; The Promise, The Progress and the Road Ahead - Maarten Bosch (MOSA MEAT)
Two Mega-Trends Leading to Increased Consumption of (Alternative) Proteins - Cyrille Filott (Rabobank)
Sensehacking our Future Food Experiences with Alternative Proteins - Prof. Dr. Charles Spence (University of Oxford)
Day 1 - 4 June - Track I
Ingredients For Tomorrow: Tackling Plant-Based Challenges for Future Generations - Vishakha Bhiryani (IFF)
Revisiting the Ultra-Processed Puzzle: Critical considerations for making food safe, nutritious and sustainable - Dr. Clare Mills (University of Surrey)
Sensory Intelligence: a Consumer Journey of Emotions around Meat and Dairy Alternatives - Anne Berends (Cargill)
Designing Companion Products to Meet the Needs of GLP-1 RA Users - Alicia Humpert (ADM)
Day 1 - 4 June - Track II
Next Generation Plant-Based Drinks: Exceptional foam, higher protein, and great beverage stability - Iannis Samakidis & Martin Prause (Novonesis)
Hybrid Dairy Products: A Smooth Transition Towards a More Sustainable Food System - Dr. Sirli Rosenvald (TFTAK)
Tech meets Taste: The Future of Ingredient Innovation - Rene Fonteijn (Symrise)
Driving Non-Dairy Innovation with Enzymes - Antonio Sullo (Amano Enzymes)
Designing Flavourful and Nutritious Products - Dr. Itske Zijp (The Vegetarian Butcher)
Day 1 - 4 June - Track III
Emerging Technologies for Optimizing Protein Production - Prof. Alexander Mathys (ETHZ)
From Lab to Table, Scaling up Bioprocesses for New Food - Rafael Barros (Tetra Pak)
Oxidation is Destroying Plant Protein Quality: This is How to Prevent It - Amadou Sidibé (SAS Improve)
The FLAVOURAI Approach – Accelerating Plant-Based Product Innovation Through Fermentation and AI - Dr. Martijn Bekker (Wageningen Food & Biobased Research)
Day 2 - 5 June - Innovation AM
A New Era in Natural & Fermented Ingredients for Clean-Label Foods - Erik d'Auchamp (Ferm Food)
Leveraging Microalgae for Cleaner and more Nutritious Plant-Based Offerings - Hugo Valentin (Edonia)
The Power of Microorganisms to Produce High-Quality Proteins - Luísa Cruz (MicroHarvest)
Leading the Upcoming Microbial Revolution - Thomas Bibette (REVOBIOM)
How to Think like a Fungus, Or, The Versatility of Biomass Fermentation Tech - Christopher Snyder (Nomy)
How One-Step Plant Protein Production Unlocks Better Taste, Texture, and Affordability - Dr. Pekka Lehtinen (Happy Plant Protein)
How the Fibers in Our Food Waste can Change the World - Aviaja Riemann-Andersen (Agrain)
Using Robotics, AI and Biotech to Liberate Extraordinary Value for Planters, Producers, People and Planet - Mark Evans (Upp Farm)
Fueling Innovation: How Entrepreneurial Thinking Can Drive Competitiveness - Dr. Stella Spanou (Aarhus University)
HealthFerm - Innovative Pulse and Cereal-Based Food Fermentations for Human Health and Sustainable Diets - Kristof Brijs (KU Leuven)
GIANT LEAPS: We need your data (to define healthy and sustainable future diets) - Dr. Paul Vos (Wageningen University & Research)
Day 2 - 5 June - Track I
Driving Consumer Adoption of Plant-Rich Foods: New Insights Revealed, and the UK’s Behaviour Change Approach - Indy Kaur (Plant Futures)
How does Lidl Stimulate Healthy & Sustainable Diets? The role of affordability, product innovation and food habits - Rebekah Simmons (Lidl)
Reinvent Your Plate: Navigating the Next Wave of Plant-Based Innovation - Laurence Minisini & Gwen Kastler (Givaudan)
Consumer-Led Innovation: Thinking Differently - Debbie Epstein (THIS)
Functional Ingredients for Health, Longevity & Beauty - Food Beyond Nutrients - Dr. Guido Albanese (Koralo)
Hype or Food System Transformation - an M&A Perspective - Michel Acda (Food Strategy Associates)
Day 2 - 5 June - Track II
Towards Safe Innovations: Nutrivigilance and Post-Market Monitoring for Novel Proteins - Dr. Alie de Boer (Maastricht University)
Beyond Imitation: Meeting the Evolving Demand for Superior Nutrition in Plant-Based Applications with High-Protein Solutions - Vivian Jensen (IFF)
Transforming Flavors and Labels: The Role of Fermentation in Clean Label Foods - Lisa Renggli (Planted)
Unlocking Flavour in Plant-Based: The Science Behind Yeast Ingredients and Human Taste - Antoine Thomas (Biospringer by Lesaffre)
Leveraging Germination Technology to Tackle Key Challenges in Plant-Based Foods - Dr. Sathaporn Srichuwong (ICL)
Scientific Developments in Texture & Flavour of Meat Analogues - Dr. Ariette Matser (Wageningen Food & Biobased Research) - Please get in touch directly with Dr. Ariette Matser to access her slides.
Advancing the Bioeconomy with Mycoprotein: Insights from the Plenitude project - Dr. Katarzyna Polanowska (ENOUGH)
Day 2 - 5 June - Track III
From Vision to Reality – a Holistic Approach to Process Development - Dr. Christian Kling (ANDRITZ Gouda BV)
Smart & Lean Processing for Small-Scale Efficiency - Lissy Frantzen (endeco)
Building the Future of “CellAg” Food with Research, Education and Open-Access Scale-Up Facilities - Tim van de Rijdt (Cellular Agriculture NL) & Robyn Eijlander (BFF)
Advanced Process Intensification for Plant and Animal Cell-Cultured Food - Will Milligan (Extracellular)
Canadian Pulse Farmers: Regenerative Agriculture in Practice - Denis Trémorin (Pulse Canada)
Legume Concentrates: Techno-Functionalities and Impact of Processing - Dr. Sofie de Man (ILVO)
Legume Biorefineries – New Processing Options for Diversification of Functional ingredients - Dr. Joshua Mayers (RISE)