Sponsor Interviews

Nicolas Koch highlights how ADM’s next-generation Arcon® R and Arcon® T soy protein solutions improve taste, texture, and nutritional performance through highly functional ingredient systems that accelerate the development of scalable, consumer-ready plant-based and hybrid products.

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Hans Christian Ebbe highlights how Alfa Laval’s next-generation fermentation systems improve cooling efficiency, flexibility, and scalability through modular, cost-effective designs that accelerate food innovation and industrial deployment.

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Winston Sun highlights how Angel Yeast advances yeast protein innovation, improving nutrition, taste, and scalability across next-generation food applications.

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Antonio Sullo highlights how Amano Enzyme’s advanced enzyme solutions enhance pea protein functionality, improving solubility, stability, and scalability for efficient food innovation and industrial application.

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Jatin Sharma explains how Biospringer leverages fermentation and yeast-based solutions to deliver integrated taste, texture, and nutrition—transforming plant-based foods into high-quality, consumer-preferred experiences.

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Alex Danelich explains how CPM Crown’s Monarc™ technology leverages ethanol-based extraction to deliver cleaner processing, improved efficiency, and high-quality protein ingredients—advancing sustainable oilseed innovation.

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Pernille Bak Høstrup and Finn Hjort Christensen highlight how IFF’s modular protein systems simplify formulation, enabling scalable, high-performing plant-based and hybrid products.

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Silvia Soragni and Camille Duc highlight how Lallemand’s microbial solutions enhance plant-based dairy, improving flavour,
nutrition, and mouthfeel for next-generation products.


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Birgitte explains how Novonesis leverages biosolutions, enzymes, and cultures to enhance nutrition, functionality, and sustainability—shaping the future of high-performance, plant-based beverages.

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Jean-Charles Motte explains how Soufflet Malt leverages advanced malting, biotechnology, and fermentation to unlock nutrition, functionality, and flavour—transforming grains and pulses into next-generation sustainable ingredients.

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Sirli Rosenvald highlights how TFTAK advances hybrid dairy innovation by studying molecular protein interactions, improving fermentation behaviour, and guiding texture development in
cheese systems.

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