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Bridge2Food Europe - Day 2 and 3, Summit - Presentations

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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)