Regarding the implementation of "flexible protein systems," how does IFF’s modular approach help simplify the formulation process across diverse plant-based categories?
IFF’s modular approach is designed to simplify complexity for food manufacturers while allowing flexibility across multiple applications. By combining proteins, functional ingredients, and systems in a structured yet adaptable way, IFF enables customers to tailor formulations based on application needs, cost targets, processing conditions, and nutritional goals for both Hybrid and plant-based products.
In Europe, there is clear momentum toward reducing animal protein consumption, yet adoption of alternatives still faces barriers: 51% of European meat consumers* have reduced meat intake, but taste/texture (30%) and price (38%) remain key barriers to purchasing plant based alternatives—reinforcing the need for flexible systems that can be optimized for sensory and cost targets.
Our application experts bring together deep ingredient knowledge with hands‑on formulation and processing expertise, supporting customers throughout new product development. This approach helps accelerate development timelines, reduce reformulation cycles, and improve nutritional and sensory outcomes—while ensuring consistency across different plant‑based categories such as beverages, dairy alternatives, culinary applications, and snacks.
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GFI report (PDF): https://gfi.org/wp-content/uploads/2023/01/Plant-based-meat-manufacturing-capacity-and-pathways-for-expansion-1.pdf
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Smart Protein Project – European Consumer Survey 2023 (PDF): https://smartproteinproject.eu/wp-content/uploads/Smart-Protein-European-Consumer-Survey_2023.pdf
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ProVeg article (EU shift toward plant-based eating): https://proveg.org/article/from-meat-to-legumes-tracking-europes-shift-towards-more-plant-based-eating/
In the transition from laboratory prototypes to market-ready production, what are the primary factors that ensure a protein system remains robust under large-scale industrial conditions?
Ensuring robustness at industrial scale requires a close alignment between formulation, processing, and real‑world manufacturing conditions. One of the most critical factors is working with a partner that understands not only ingredient functionality, but also how those food ingredients behave during processing at scale.
Because taste/texture gaps and price sensitivity are explicitly cited as leading barriers to plant‑based adoption in Europe, scale‑up must protect sensory performance and process consistency while managing cost targets—otherwise even strong prototypes struggle to succeed at market scale
At IFF, we support customers by linking formulation decisions directly to processing realities—whether that involves shear, heat treatment, hydration, or equipment‑specific constraints. Equally important is access to pilot plant capabilities that accurately simulate industrial production, allowing concepts to be tested and optimized before commercialization.
Close collaboration with customers is fundamental. By understanding their equipment, processes, and operational challenges, we help ensure that protein systems perform reliably from ideation through scale‑up, resulting in consistent quality, efficiency, and final product performance.
Considering the combined expertise in culinary and sweet applications, what are the most common functional overlaps that allow an IFF protein system to perform in such different sensory environments?
While culinary and dairy applications differ significantly in sensory expectations, there are important functional overlaps that allow our range of SOLAE® plant proteins and DANISCO® GRINDSTED® stabilizing systems to perform across both spaces. Key functionalities include emulsification, water binding, gelation, and texture development, which can be adapted depending on the application.
For example, protein‑fortified beverages must withstand low pH environments and high‑temperature treatments such as UHT, while powdered beverages require fast and complete hydration. In plant‑based meat or culinary applications, factors such as morphology, water retention, and structural integrity become critical.
Protein is a strong purchase driver in Europe: 56% of UK consumers* use high‑protein content to decide when purchasing meat substitutes, and 29% of Irish consumers cite high protein as a top factor when shopping for food—so systems must deliver both functionality and clear nutrition performance
In IFF, our DANISCO ® tailored protein and stabilizing systems to meet these varied requirements, applying a deep understanding of how proteins behave under different formulation and processing conditions. This cross-category expertise allows IFF to design systems that deliver consistent performance while meeting distinct sensory, nutritional and functional needs.
Source:* Mintel Aug 2025 data survey
Which technical or market discussions are you most interested in engaging in with other experts during our time in Copenhagen?
We are particularly interested in meaningful discussions with industry players who have active projects or technical challenges where we can help move development forward in plant based and hybrid solutions. These conversations often lead to practical solutions, new ideas, and stronger collaboration.
In addition, we value engagement with experts from universities, research institutes, and start‑ups who are working on next‑generation concepts and emerging technologies. These exchanges are an important source of inspiration and help us stay close to evolving scientific and market trends.
Ultimately, our goal is to both support immediate market needs and contribute to broader discussions shaping the future of food innovation.
For those attending your presentation at Bridge2Food Europe 2026, what is the core technical or market perspective you hope will define the focal point of the session?
In many cases, hybrid product strategies offer the most effective approach—bridging animal‑ and plant‑based proteins. Combining the strengths of both can deliver excellent outcomes.
Through concepts such as our “golden‑ratio” dairy‑and‑soy protein beverage, we demonstrate how hybrid solutions can optimize cost efficiency, nutritional quality, sensory performance, and functional reliability while remaining scalable and commercially viable for manufacturers and maintaining consumers’ expectations. Importantly, this approach requires a practical shift in food culture and habits, making it an accessible step forward for both consumers and the planet.