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2024 Program

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Course Europe 2025

3rd June, 2025

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  1. Course Networking Breakfast: Light Refreshments and Coffee
    Fokker Terminal
    • Course | 3rd June
    • Networking Opportunities
    A light breakfast is served, where the Course attendees can join for additional networking.
  2. Bridge2Food Europe Registration - Networking & 1-1 Business Meetings
    • Summit | 4th June
    • Networking Opportunities
  3. Registration + Networking with 1-1 Business Meetings
    • Summit | 5th June
    • Networking Opportunities
    • Summit | 4th June
    • Summit 4th June Sessions
    • Welcome & Opening - Dr. Luis Angel Fernandez, Vice President Strategic Development Flavours, MANE and Vincent Brain, General Manager at Bridge2Food
    • Advice and 'Secrets' from the Boardroom- Malte Clausen, Boston Consulting Group
    • Global & EU Market Overview: the Plant-Based & Alternative Proteins Landscape - Lu Ann Williams, Global Insights Director, Innova Market Insights
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track I
    • Track I Welcome & Day 2 Opening - Lu Ann Williams, Innova Market Insights
    • Alternative Proteins: An Overview of the State of the Industry in 2023 - Seren Kell, GFI
    • The Path to Daily Plant-Based Consumer Adoption: Greenfield Designed - Sonia Huppert, IFF
    • Panel Discussion: Consumer Acceptance of Cultivated Meat/Precision Fermented Foods -  Alex Mayers - The Good Food Institute, Annie Conde - Hoxton Farms & Anna Handschuh, Gourmey
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track II
    • Track II Welcome & Day 2 Opening - Dr. Christophe Schmitt, Nestle
    • Pea-fect Catch: Unveiling the Plant-Based Salmon Fillet Revolution - Dr. Sirli Rosenvald, R&D Director Food Science, TFTAK 
    • The Next Generation of Plant-Based Products – Using Consumer Insights and Innovation to Shape the Future - Emmy Nitert van Schijndel, dsm-firmenich
    • Microbes and Alternative Proteins: Plant-Based Fermentation, Biopurification and the Use of Microbial Biomass - Dr. Herwig Bachmann, NIZO
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track III
    • Track III Welcome & Day 2 Opening - Dr. Anne Louise Dannesboe Nielsen, Danish Technological Institute 
    • From Seed to the Finished Product: translating targets of interests into plant protein genetics - Anker Sørensen, Key Gene
    • Deploying Innovation: 3D Food Printing for Military Field Feeding - Dr. Jonathan Blutinger, US Army DEVCOM Soldier Center
    • AI and Beyond in Sustainable Food Innovation - Christian Busse, Solution Architect
  4. Fokker Terminal
    • Course | 3rd June
    • Course Sessions
  5. Morning Coffee and Networking Break
    • Course | 3rd June
    • Networking Opportunities
  6. Morning Networking Break with 1-on-1 Business Meetings
    • Summit | 4th June
    • Networking Opportunities
  7. Morning Coffee & Networking Break
    • Summit | 5th June
    • Networking Opportunities
    • Course | 3rd June
    • Course Sessions
    • Summit | 4th June
    • Summit 4th June Sessions

    Plenary Opening

    • From Extinction to Inspiration: Harnessing Food Diversity for People and Planet - Dan Saladino, Author, journalist and broadcaster
    • Panel Discussion: Unpacking Ultra-Processed & Dispelling Myths: Examining Ultra-Processed Foods Through a Plant-Based Lens - Edwin Bark, Redefine Meat, Luke Byrne, THIS, Klara Kalocsay, Food Frontier, Dr. Clare Mills, University of Surrey & Mercedes Groba, EIT Food
    • Sensational Sausage! - How to Turn a Leading Meat Business into the Market Leader for Plant-Based Meat Alternatives in Germany - Patrick Bühr, Rügenwalder Mühle
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track I
    • Navigating Public Health Interest: Distorting Sugar Tax Impacts with Insights from the Netherlands  - Cecilia McAleavey, Oatly
    • Navigating Regulatory Challenges in Marketing Plant-Based Products - Katia Merten-Lentz, Food Law Science & Partners
    • Panel Discussion: How Can Companies Drive Down Price, Without Compromising On Taste & Texture? - Roselyne Chan - Sanygran, Jordania Valentim - revyve and Danielle Mol - The GreenUp Company
    • Untapped Opportunities in Alternative Protein Markets - Floor Buitelaar, Bright Green Partners
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track II
    • Scaling Challenges: Exploring 3D Food Production and Application Scenarios - Arik Kaufman, Steakholder Foods
    • The Science of Deliciousness - How Modulation Technologies can Improve Taste and the Eating Experience of Plant-Based Foods - Roberto Faria, IFF
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track III
    • Processing Innovations for more Sustainable Food Systems: A Multi-Disciplinary Approach to Holistic Performance and Acceptance - Prof. Alexander Mathys
    • Protein Innovation – To be one step ahead - Lissy Frantzen, endeco
    • Panel: Reinventing Extrusion – Is Extrusion here to Stay for Protein Structuring? - Julian Foerster, MIGROS, Dr. Nesli Sozer, VTT & Birgit Dekkers, Rival Foods
    • Pre-Market Authorisation of Cell-Cultivated Products: a Regulator’s Perspective - Rebecca Sudworth, Food Standards Agency (FSA)
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track II
    • Chair Introduction: Value Chain Support Pitches of Start-ups - Kevin Camphuis, ShakeUp Factory

    Exciting pitches of innovative ideas and new ingredient innovations await! This session will delve into their potential impact on the world, food, ingredients, and processing, exploring the benefits they offer and how the value chain can provide support.

  8. Course Networking Lunch
    • Course | 3rd June
    • Networking Opportunities
    • Summit | 4th June
    • Summit | 5th June
    • Networking Opportunities
  9. Lunch & Networking Break
    • Summit | 4th June
    • Networking Opportunities
    • Course | 3rd June
    • Course Sessions
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track I
    • Boosting Consumers to Choose More Plant-Based Proteins: Learnings from a Multi-Component Regional Pilot Program  - Dr. Muriel Verain, Wageningen University & Research
    • Consumers’ Perceptions and Behaviours in Relation to Plant-Based Meat - Prof. Liesbeth Zandstra, Unilever Foods Innovation Centre Wageningen & Wageningen University and Research
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track II
    • Make Plant-Based Great Again: the Future of NPD & Processing - Luke Byrne, THIS
    • Collaborative Cultivation: Scaling Mycoprotein for Food Producers - Andrew Beasley, ENOUGH
    • Summit | 5th June
    • Summit 5th June Sessions
    • Track III
    • Hygienic Tubular Membrane Filtration for Protein Recovery - Jos van Dal, Wafilin Systems
    • Driving Research & Innovation with Lentils - Janelle Carlin, Pulse Canada
    • Summit | 4th June
    • Summit 4th June Sessions
    • Track I
    • Track I Welcome & Opening - Lu Ann Williams, Innova Market Insights
    • Panel Discussion: What's Going on in the Mind of the Consumer? Bridging the Gap - Nicolas Schweitzer - La Vie, Isabel Boerdam - Week Without Meat Europe & Green Food Lab, Laura Vimercati, QSRP
    • A Journey Inside the Mind of the Retailer – What to Expect in Retail Development over the Next 10 Years - Bart Fischer - The MedGuide Company
    • Summit | 4th June
    • Summit 4th June Sessions
    • Track II
    • Track II Welcome - Dr. Christophe Schmitt, Nestle
    • Utilizing AI Technology and Sensory Tools to accelerate Product Innovations - Dariah Lutsch, Symrise
    • Alternative Protein Selection for Dairy Like Applications: criteria, challenges and prospects  - Dr. Vaida Urbonaite-Zuke, Senior R&D Plant Protein Expert, Upfield
    • Summit | 4th June
    • Summit 4th June Sessions
    • Track III
  10. Afternoon Coffee & Networking Break
    • Course | 3rd June
    • Networking Opportunities
    • Summit | 4th June
    • Networking Opportunities
    Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack!
    • Course | 3rd June
    • Workshops
    • Summit | 5th June
    • Summit 5th June Sessions
    • Plenary
    • Course | 3rd June
    • Workshops
    • Summit | 4th June
    • Summit 4th June Sessions
    • Track I
    • Brand Loyalty and Trust: Driving a Movement - Linda Nordgren, Oatly
    • Cross Industry Collaboration and Innovation Partnerships: Innovation Partnerships and Co-creation with Customers for Success - Sandy De Houwer, Cargill
    • How to Navigate in a Red Ocean - Henrik Lund, Naturli
    • Summit | 4th June
    • Summit 4th June Sessions
    • Track II
    • Summit | 4th June
    • Summit 4th June Sessions
    • Track III
    • Creating the Future of Food together - An Evolutionary Approach - Ashish Acharya, Tetra Pak
    • Upcycling Food Ingredients: A Journey through Triumphs and Trials in Real-World Case Studies - Rebecca Palmer - Terra Bio Industries 
    • Panel Discussion: Resource-Efficient Processing Solutions: Sustainability Challenges - Prof.Dr. Alexander Mathys - ETH Zurich, Natasa Taseski - Wenger & Ashish Acharya, Tetra Pak
  11. Goodbye Coffee & Final Networking
    • Summit | 5th June
    • Networking Opportunities
    • Summit | 4th June
    • Course | 3rd June
  12. Welcome Reception
    • Networking Opportunities
    • Welcome Reception
    Join us for a Networking Reception to meet fellow peers, colleagues, and speakers at Bridge2Food Europe!
  13. Networking Dinner
    • Summit | 4th June
    • Networking Opportunities
    • Networking Dinner

    The Bridge2Food Europe Networking Dinner will take place at WOW Beach Club, following Day 1 of Summit Europe.

    The dinner includes a beach BBQ buffet with plant-based & vegetarian options, an open bar, and non-dairy ice creams.

    WOW Beach Club Address: Zwarte Pad 58, 2586ZZ, The Hague