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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ADM
Alfa Laval
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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Amano Enzyme
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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Biospringer by Lesaffre
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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CPM Crown
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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IFF
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.
Lallemand
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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Soufflet Malt
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.
TFTAK
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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