Sponsor Interviews

Should we stop imitating meat and milk and define our own plant-based identity? Rene Fonteijn of Symrise explores how the industry can rethink plant-based innovation through creativity, sustainability, and bold next-gen thinking.

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Cheese remains one of the most challenging categories in hybrid dairy. At TFTAK, Sirli Rosenvald and her team are blending fermentation science with precision cheesemaking to push the boundaries of plant-dairy innovation.

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How are trends like GLP-1 use influencing food innovation? Alicia Humpert of ADM shares how shifting consumer habits and the demand for high-protein, nutrient-dense options are shaping the future of alternative proteins.

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Behind every breakthrough in plant-based texture and stability, there’s often an invisible force at work. Iannis Samakidis and Martin Prause of Novonesis reveal how enzyme-driven biosolutions are quietly transforming everyday ingredients into extraordinary food experiences.

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Yeast-based fermentation is helping plant-based brands improve taste, texture, and nutritional balance. Jatin Sharma and Antoine Thomas of Biospringer explain how their natural solutions enhance umami, reduce off-notes, and support clean-label development.

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Conventional soy protein often brings processing drawbacks - nutrient loss and flat texture. At ICL, Sathaporn Srichuwong introduces a new germinated soy-based protein designed to reduce off-notes, preserve nutrients, and deliver next-generation plant-based taste and texture.

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Creating new products is just one part of the journey. For Rafael Barros of Tetra Pak, shaping the future of food also means building markets, enabling infrastructure, and working together to make sustainability scalable.

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Many plant-based products still fall short on taste, texture, or consumer satisfaction. Christian Kling of ANDRITZ shares how tailored processing solutions and next-gen extraction technologies are helping the industry scale smarter and deliver on next-gen expectations.

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Taste drives loyalty — but emotion drives experience. Anne Berends of Cargill shares how sensory science is enabling better ways to deliver satisfaction, personalisation, and better plant-based moments for flexitarians and food lovers alike.

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The most impactful process upgrades aren’t always the flashiest — they’re the ones that quietly stabilise operations, reduce waste, and future-proof production. Lissy Frantzen of endeco explains how smart, small-scale engineering can drive meaningful change where it matters most.

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