2024 Program

• 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

• 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

• 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

• 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

• Welcome & Introduction - Charlotte Neher, Bridge2Food
• Fermentation in the Production of Plant-Based Meat and Dairy Analogues: Potential and Challenges - Dr Myriam Loeffler, KU Leuven
• Protein Incorporation in Multipurpose Plant-Based Creams - Dr. Vaida Urbonaite-Zuke, UpField

• Let's Talk Soy! - Roland Snel, ADM
• Plant-Based Bacon: A Case Study of Innovation at THIS - Dr. Kelsey Kanyuck, THIS
• How to Optimise Food Product Properties when using (Denatured) Plant Proteins - Dr. Klaas-Jan Zuidam, Unilever

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

• 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

• 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

• 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)

• 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.

• Start-up Pitch: Fermented Protein Ingredient - Dr. Katharina Pälchen, Fabas 
• Start-up Pitch: Protein Ingredient - Anas Erridaoui, Fungu'it
• Start-up Pitch: Fat Ingredient - Dr. Mary-Liis Kütt, ÄIO 
• Start-up Pitch: Functional Ingredient - Débora Campos, AgroGrin Tech
• Start-up Pitch: Functional Ingredient - Mine Uran, Alver
• Start-up Pitch: Alternative Dairy - Cyril Véran, Darween 
• Start-up Pitch: Biotechnology Solution - Michael Minch-Di, Bolder Foods
• Start-up Pitch: AI / Digital Tool - Dominik Grabinski, Aibobby
• Start-up Pitch: AI / Digital Tool - Cyrille Pauthenier, Abolis/Microbiome Studio

• Track I: Consumer & Market Insights Introduction - Lu Ann Williams, Innova Market Insights
• Track II: New Product Development & Formulation Challenges Introduction - Dr. Christophe Schmitt, Nestle
• Track III: Processing Innovations Introduction - Dr. Anne Louise Dannesboe Nielsen, Danish Technological Institute

• Creating Differentiated Plant-Based Alternatives with Biotechnology - Andreas Bruchmann, dsm-firmenich
• How do you Formulate a Deliciously Fatty Meat Alternative using Cultivated Fat? - Josh Hatfield and Jack Wallmann, Hoxton Farms 
• Upscaling 3D Food Printing to Industrial Volumes - A Fish Filet Example - Robin Simsa, Revo Foods

• 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

• Make Plant-Based Great Again: the Future of NPD & Processing - Luke Byrne, THIS
• Collaborative Cultivation: Scaling Mycoprotein for Food Producers - Andrew Beasley, ENOUGH

• Hygienic Tubular Membrane Filtration for Protein Recovery - Jos van Dal, Wafilin Systems
• Driving Research & Innovation with Lentils - Janelle Carlin, Pulse Canada

• 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

• 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

• Track III Welcome & Opening - Dr. Anne Louise Dannesboe Nielsen, Danish Technological Institute
• Panel Discussion: Advancements in Processing, Protein Characterization, and Nutritional Assessment - Dr. Mette Skau Mikkelsen, FOSS, Dr. Paul Vos, Wageningen University & Research & Janelle Carlin, Pulse Canada
• Optimizing Protein Extraction Processes - Abderrafik Mermouri, IMPROVE

Networking time - take the opportunity to network with other delegates whilst connecting over a coffee and a snack!

• Panel Discussion: Pioneering Change: Innovations and Challenges in Sustainable Protein Solutions - Henk Hoogenkamp, Moolec Science & Hille van der Kaa, Those Vegan Cowboys & Cindy Gerhardt, Planet B.io 
• Summary & Outlook - Dr. Luis Angel Fernandez, Lu Ann Williams, Dr. Christophe Schmitt, Dr. Anne Louise Dannesboe Nielsen

• How to Utilize Hydrocolloids in Plant-Based Applications - Dr. Kelsey Kanyuck, THIS
• Explore ADM’s Innovative Portfolio of Soy-Protein Solutions - Roland Snel & Konstantina Kyriakopoulou, ADM
• Dairy Alternatives vs Traditional Dairy Product Development - Dr. Vaida Urbonaite-Zuke, UpField
• The Future of Food Texture Using the Power of Yeast - Hans Brand & Sophie Bagchus, Revyve
• 3D Printing and Assembling - Robin Simsa, Revo Foods
• Start Creating a Flavourful Sensory Experience in Plant-Based Food with Natural Mushroom Ingredients - Shenna Geurts & Rachel Eikelboom, Scelta Inside

• 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

• Panel Discussion: Regulatory Challenges for Cultivated Ingredients (Cultivated Meat, Novel Cultivated Ingredients) in Europe - Dr. Hannah Lester - ATOVA Consulting, Didier Toubia, Aleph Farms, Cornel Herrmann, ELSA Group, Lucie Racault, Nestle 
• Revolutionizing Protein: Exploring the Frontier of Molecular Agriculture - Henk Hoogenkamp, Moolec Science
• Panel Discussion: How to (Re-)Formulate Products? - Christine Guilmin, Cargill & Henrik Lund, Naturli Foods

• 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