IFF is excited to showcase its latest innovations at Bridge2food, a leading summit uniting global pioneers in alternative protein development and plant-based innovations. Along with speaking sessions, IFF invites you to sample their newest plant-based concepts, crafted to push the boundaries of sensorial experience. From savory lamb skewers and spicy chicken gochujang to indulgent pistachio ice cream and more. Explore how IFF is redefining plant-based foods with bold innovation and consumer-winning taste!
June 3, 11:20
Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients
Join Dr. Aurélien Forget (Lead R&D Scientist) for “Pioneering Clean Label Food Innovations with Brown Seaweed,” exploring sustainable, functional ingredients for the future of food.
June 3, 14:45
Block 2: Workshops
Göker Babacan (Senior Application Specialist for Dairy) will lead “Protein-Packed Delights: Exploring the Impact of Hydrocolloids on High-Protein Desserts”. This is followed by Vivian Jensen (Application Specialist for Dairy) on “Foam Perfection: Unveiling the Impact of Ingredients on Oat-Based Barista Beverage Stability.”
June 4, 14:30 Track I: Consumer & Market Insights Don’t miss Vishakha Bhiryani (Marketing Manager, Food Ingredients) on “Ingredients For Tomorrow: Tackling Plant-Based Challenges for Future Generations,”, highlighting ingredient strategies that align with shifting consumer values.
June 5, 09:55 Track II: New Product Development & Formulation Challenges On June 5, Vivian Jensen will speak on “Beyond Imitation: Meeting the Evolving Demand for Superior Nutrition in Plant-Based Applications with High-Protein Solutions,” unveiling high-protein solutions designed to elevate performance in plant-based foods.