2025年Bridge2Food Europe 嘉宾演讲PPT合集（共52套打包）

1、Driving Non-Dairy Innovation with EnzymesExplore Unlimited PossibilitiesDr.Antonio Sullo Head of R&D(Amano Enzyme Europe)2Plant-Based Drinks:From Trend to a Daily ChoiceA solution for millions wh。

2、Legume concentrates,their techno-functionalities and impact of processingSofie De ManThe Hague(The Netherlands),3-5 June 2025Who is ILVO?Mission:to make the agriculture,fisheries and agri-food sector。

3、See full size imageCharles SpenceCrossmodal Research Lab.Psychology Dept.OxfordGastrophysics:Sensehacking our future food experiences(with alternative proteins)(2014)(2016)https:/ The global alternat。

4、Co-Founder and Former CEO of TiNDLE,a plant-based foodpioneer.Board Member at Mandimais and Confetti Snacks.10+years of experience in scaling businesses globally.7 years of experience in the meat and。

5、TechnologyDe-riskingOutputJOIN US in transforming our food system and building a global champion in protein。

6、Maarten Bosch|CEO| Cultivated meat.The promise,the progress and the road aheadInsert image hereMosa introduction2Meat is a product people truly crave.The market is huge and growing.Meat consumption h。

7、Copyright 2025 Novonesis Group.All rights reserved.Bridge2Food:Next Generation Plant-based Drinks:Exceptional foam,higher protein,and great beverage stabilityIannis Samakidis,Martin Prause NovonesisC。

8、Building the Future of Food through Cellular Agriculture Research,Education&Open-Access Scale-Up FacilitiesTim van de Rijdt|Co-founder&Treasurer Cellulaire Agricultuur Nederland(CAN)Foundatio。

9、EAT Forum,2019Dr.Alie de Boer|Maastricht UniversityBridge2Food Summit|5 June 2025 Towards safe innovations:nutrivigilance and post-market monitoring for novel proteinsMaastricht Universitys Food Clai。

10、Designing nutritious and flavorful products2025SACRIFICENOTHINGItske ZijpHead of InnovationThe Vegetarian ButcherDesigning nutritious and flavorful products2025Drivers and barriers for plant-based me。

11、Designing Companion Products to Meet the Needs of GLP-1 UsersJune 4,2025Proprietary business information of ADM.2Consumers are Bombarded with Diet NoisePractice IntermittantFastingLimit Alcohol,Sodiu。

12、Sirli Rosenvald,PhDResearch Director|Food ScienceTFTAK|June 2025Hybrid Dairy Products:A Smooth Transition Towards a More Sustainable Food SystemEstablished in 2004|Located in Tallinn,ESTONIATFTAK is 。

13、Investing in the future of foodMichel Acda,PartnerMay 2025Food Strategy AssociatesPrivate and confidential“Just a few years ago,investors were fighting to get into the next Beyond Meat.Today,many won。

14、Katarzyna PolanowskaR&D Manager ENOUGH,NLAssistant Professor Pozna University of Life Science,PLAdvancing the Bioeconomy with Mycoprotein:Insights from the Plenitude projectKlik om de stijl te be。

15、UNLOCKING FLAVOUR IN PLANT-BASED:THE SCIENCE BEHIND YEAST INGREDIENTS AND HUMAN TASTE05 JUN 2025ANTOINE THOMASSENSORY AND FLAVOR DEVELOPMENT MANAGERA.THOMASLESAFFRE.COMToday,our ambition Today,our am。

16、How to think like a fungus,orHow to think like a fungus,orThe versatility of fungal fermentation techBillions of liters of nutrients go down the drain each yearWe need more protein than a stressed Ea。

17、Fueling Innovation:How Entrepreneurial Thinking Can Drive CompetitivenessGlobal Food Venture ProgrammeWhats in it for Your CompanyMENTORINGEXPERT INSIGHTSGRADUATION EVENTALUMNI ACTIVITIESMULTI-SKILLE。

18、JUNE 3,2025 MEDWAY FOOD INNOVATION CENTRE,NATURAL RESOURCES INSTITUTEDr Parag AcharyaAlternative Protein:Unlocking Novel TechnologiesIntroductionAlternative protein opportunities&challengesProduc。

19、FROM VISION TO REALITYA HOLISTIC APPROACH TO PROCESS DEVELOPMENTBRIDGE2FOOD EUROPE 2025JUNE 5,2025CHRISTIAN KLINGFROM VISION TO REALITY A HOLISTIC APPROACH TO PROCESS DEVELOPMENT/B2F EUROPE/JUNE 2025。

20、Eat good,look good,feel goodEat goodFeel goodLook goodWellbeingBeautyHealth02Koralo|Eat good,look good,feel goodFood should contribute to myConsumerDemandsF&B ingredient problems03Koralo|CONFIDEN。

21、Reinvent Your PlateNavigating the Next Wave of Plant-Based InnovationLaurence MinisiniSenior Consumer&Market Insights ManagerGwen KastlerRegional Product ManagerSpeakersWe go beyond great taste t。

22、Legume biorefineries processing options for diversification of functional ingredientsJoshua MayersRISE Research Institutes ofSwedenDept.Food Research&Innovation,Product Design Unitjoshua.mayersri。

23、Tech meets tasteThe future of ingredient innovationBridge2Food,Symrise-2025Rene FonteijnCopyright 2025Symrise today2Our success story in a nutshellTN&HS&CSegmentEAMENAAPACLatAmGlobal keyaccou。

24、June 4,2025Bridge2Food Europe 2025 Bridge2Food Europe 2025-Track III:Optimizing Protein Production Track III:Optimizing Protein Production-Amadou SIDIBEAmadou SIDIBEOxidation is Destroying Plant Prot。

25、Transforming Flavors and Labels:The Role of Fermentation in Clean Label FoodsPage 4Page 4We bring delicious plant-based proteins with the shortest ingredient list to the table of meat eatersProducts 。

26、An alternative approach to sensory successConsumer Journey of Emotions About Meat&Dairy alternatives2 2025 Cargill,Incorporated.All rights reserved.Global R&D Director Sensory&Consumer Sc。

27、Smart&Lean Processingfor Small-Scale EfficiencyBridge2Food Europe Summit 5thJune 2025,Lissy FrantzenSustainable Protein Supply Great tasting meat and dairy alternativesAffordable Sustainable Nutr。

28、SOY-From Zero to HeroJune 3rd2025Proprietary business information of ADM.2AgendaADM IntroductionSoy From Zero to HeroProcessing Soy Proteins to Create Functionality Innovations Presented During the W。

29、Redesigning Fat Phases for Various Product ApplicationsEckhard FlterDepartment of Food Process Engineering Technische Universitt BerlinBlock 1|Research&Product Design:A deeper dive into novel tec。

30、CLARE MILLSUNIVERSITY OF SURREYRevisiting the Ultra-Processed Puzzle:What will the next generation of NOVA look like?Declaration of interestsCurrent Funding:UK Food Standards AgencyUK InnovateEuropea。

31、WHO IS THE TRU(E)PRO?Elevate your plant-based creations with pea proteinEurope 20252025 Property of IFF Inc.Confidential Information122023 Property of IFF Inc.Confidential InformationMAKING JOY THROU。

32、Transforming Side Streams to FoodUp-cycling spent beer grains to functional ingredientsThe brewer extracts the sugar and the starch leaving behind leaving behind grains supercharged with fibers and p。

33、 Plant Futures Collective 2025Driving Consumer Adoption of Plant-Rich FoodsBridge2Food5thJune 2025,The Hague Amsterdam Presented by Indy Kaur,Founder and CEO Plant Futures Collective 20252 Plant Futu。

34、Cyrille Filott 4 June 2025Two MegaTwo Mega-Trends Leading to Trends Leading to Increased Consumption of Increased Consumption of(Alternative)Proteins(Alternative)ProteinsAnd some other thoughtsAnd so。

35、Leveraging Germination Technology to Tackle Key Challenges in Plant-Based FoodsBridge2Food Europe/June 5th,2025Dr.Sathaporn SrichuwongHead of Front-End Innovation/ICL Food SpecialtiesImpacting better。

36、Will Milligan,CEOAdvanced Process Intensification for Plant and Animal Cell-Cultured FoodThe first-choice bioprocessing partner for the sustainable bioeconomyPersonal Care IngredientsCultivated Meat&。

37、02/06/2025CONFIDENTIAL1WHY MICROORGANISMS?202/06/2025CONFIDENTIALBecause they are natures chemical plants,without pollutionWHY MICROBIOMES?302/06/2025CONFIDENTIALThe state of the art:NATURE DID IT,TH。

38、PIONEERING CLEAN LABEL FOOD INNOVATIONS WITH BROWN SEAWEEDDr.Aurelien Forget/Bridge2Food 03/06/2025Functional ingredient extracted from seaweedCarrageenanAlginateGrowing trend of consumer interest se。

39、Prof Karen PolizziVice Director Bezos Centre for Sustainable ProteinCo-Director National Alternative Protein Innovation CentreImperial College Londonk.polizziimperial.ac.uk$30 M14 M15 MOUR ECOSYSTEMO。

40、Canadian Pulse Farmers:Canadian Pulse Farmers:Regenerative Agriculture in Regenerative Agriculture in PracticePracticeDenis Denis TrmorinTrmorinDirector of Sustainability,Pulse CanadaDirector of Sust。

41、How does Lidl Netherlands stimulate healthy and sustainable diets?Thursday June 5thRebekah Simmons,Sustainability SpecialistIntroduction Lidl3 Making a sustainable and healthy lifestyle accessible an。

42、A DISRUPTIVE WAY TO MAKE HEALTHIER AND BETTER PLANT-BASED PROTEIN27/05/2025 Happy Plant Protein OyWHAT ARE WE DOING?Were a recent spin-off from VTT*,changing the way plant proteins are madeOur patent。

43、The world needs to move beyond animal protein.Butplant-based hasnt scaledCould microalgae be the missing link?We reinvented microalgaePatentedprocessWe turned spirulina into real food.Umami-rich,Meat。

44、Optimization of flavour in foods:fermented flavour meets AIBridge2Food 04-06-2025 Martijn Bekker,Sanne Wiersma&Nicolo FerrettiFermentation and food:a long tradition210000 BC7000 BC3000 BC1.“Class。

45、Professor John DoeRole of person giving presentationdd Month yyyy,LocationProf.Dr.-Ing.Alexander MathysETH Zurich17 March 2021Emerging Technologies for Optimizing Protein ProductionBridge2Food Europe。

46、“INGREDIENTS FOR TOMORROW”TACKLING PLANT-BASED CHALLENGES FOR FUTURE GENERATIONSON THE MENU FOR TODAY:The power of Plant ProteinUnderstanding Consumer BarriersManufacturer ChallengesIFFs Strategic Ap。

47、This project has received funding from the European Unions research and innovation programme under grant agreement No 101059483.Bridge2Food Summit,5 June 2025Paul Vos,GIANT LEAPS Coordinator,Wagening。

48、A New Era in Natural&Fermented Ingredients for Clean-Label FoodsFERM FOOD is a Danish producer of fermented plant ingredients for food.FERM FOOD applies a solid-state fermentation technology to p。

49、Plant-based hypoallergenic protein and fibre ingredients for a more sustainable food systemI N V E S T M E N T D E C KHow we can help food manufacturersWe can deliver hypoallergenic highly nutritious。