bridge2food.com

Platform for Industry and Innovation12-14 June | Amsterdam | The Netherlands

Plant-Based Foods InnovationsOctober, 14-16, 2019 | Las Vegas | US Combine with SSW

100+ experts | 20 Speakers | 10 Exhibitors

3rd Plant-Based Foods Course Americas 2019

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Connect & Build Food Networks with us ...

Confectionery, Bakery & Snacks: 20,000 Members

Active & Sports Nutrition: 8,000 Members

Food Proteins: 4,000 Members

International Food Business Network: 3,000 Members

Bridge2Food Company: 2,000 Followers

Bridge2Food: 1,000 Members

Plant-Based Foods: 1,000 Members

...say our conferences are the most global in outlook and insight.

...of attendees rate our events as excellent and

above other events.

...say they came away inspired and rich in fresh thinking and foresight.

...say our conferences are the most friendly, accessible and easy to network

98%

92%

98%

97%

96%

92%

93%

97%

93%

96%

...of attendees are more than satisfied with the

business outcomes and the new networks.

+7,500

+1,000

Since 2005 over 7,500 people in Europe, the US and Asia have attended our Summits & Courses.

+250We have partnered with over 250 key suppliers to deliver opportunities for thought leadership, business and communication & PR.

Over 1,000 thought leading speakers have inspired our

attendees.

+15,000More than 15,000 projects & industry collaborations have been kick-started at our events.

We have reached over 500,000 food professionals

via Bridge2Food database and social media platforms.

+500,000

E: info@bridge2food.com | I: bridge2food.com | Ph: +31 30 3200 196

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Silver Partner

Nutrition & Biosciences

We deliver essential food and beverage innovation. Our healthy,safe and sustainable ingredientshelp you deliver what consumerslove, around the world, every day.With our deep insights, passion tosolve, and broad DuPont™ Danisco®

range, we know It’s What’s Insidethat can create the best solutionsfor you.

www.food.dupont.com

Because Nutrition Matters

DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, SM or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted. © 2019 DuPont.

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October, 1418.30 - 19.30 Welcome Reception > Robert Irvine Public House, Tropicana Hotel, LAs Vegas https://www.troplv.com/dining/robert-irvine-public-house October, 1508.15 - 09.15 Registration Outside Rooms Cohiba 5, 6 & 7 of the Tropicana Hotel 09.30 - 10.00 Welcome & Course Outline>Gerard Klein Essink, Founder & CEO, Bridge2Food, NL 09.30 - 10.00 The Plant-Based Foods Future and Tipping Points >Dr. Koraljka Rade Kukic, Senior (Plant) Protein Specialist, Nestle, US

10.00 - 10.30 Plant-Based Foods Industry Challenges>Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

10.30 - 11.15 Break with plant-based foods tastings

11.15 - 11.45 Vegetable Proteins: What is the Value and how to balance New Formulations>Dr. Michael Howeler, Sr. Process Engineer, Eurofinsus, US

11.45 - 12.15 Plant-Based Foods: Nutritional Strategies>Dr. Matthew Nosworthy, Research Associate University of Saskatchewan, CA

12.15 - 13.45 Break with plant-based foods tastings

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Program Plenary

October, 1513.40 - 13.45 Welcome & Opening by Track Chair >Dr. Koraljka Rade Kukic, Scientist, Nestle, US 13.45 - 14.15 The Rise of Oat Milk >Dan Fedsin, Director Sales & Business Development, AVENA Foods, CA

14.15 - 14.45 Non-Dairy - Which Way Forward? >Ravi Jhala, Head of Food Development, Perfect Foods Inc., US

14.45 - 15.15 Improving Mouthfeel and Creaminess in Dairy-Free>Dr. Vineet Jindal, Global Customer Innovation Manager - Plant Based Dairy, AAK, US

15.15 - 15.45 Break with Dairy-Free & Beverages Tastings

15.45 - 16.15 Protein – Culture Interactions: Understanding the Texture & Taste >Grace Arney, Beverage Associate Application Scientist, DuPont Nutrition & Health, US

16.15 - 16.45 Innovative Texture Solutions for Plant-Based Dairy Alternatives>Jaap Harkema, Manager, Avebe, NL

16.45 - 17.15 Flavors in Plant based Beverages >Adriana Yepez, R&D Food Scientist & Ashley Sabo, R&D Food, Scientist, Edlong, US

October, 1608.55 - 09.00 Welcome & Opening by Track Chair >Dr. Koraljka Rade Kukic, Scientist, Nestle, US

09.00 - 09.30 High Protein Blends: Balancing the Nutritional Profile with Rice >Susanne Stoeger-Moore, Marketing Manager, Hill Pharma, US

09.30 - 10.00 Innovating in Dairy-Free with Novel Oleosomes >Dr. Jason Hargreaves, Research Manager, Botaneco, CA

10.00 - 10.30 Pea Milk & Beyond - Challenges & Expanding Product Portfolio >Andy Seaberg, Senior Director Product Research & Development, Ripple Foods, US

10.30 - 11.15 Break with Dairy-Free & Beverages Tastings

11.15 - 11.45 Formulating Vegetable Protein Dairy-Free & Beverages: Do & Don’ts >Dr. Michael Howeler, Sr. Process Engineer, Eurofinsus, US

11.45 - 12.15 Optimizing High Protein Plant-Based Beverages >Mindi McKibbin Principal Scientist, Beverages, DuPont Nutrition & Biosciences, US

12.15 - 13.15 Break with plant-based foods tastings

13.15 - 13.40 Building Plant-Based Foods Ecosystems >Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

13.45 - 13.50 Summary & Outlook>Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

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Program Dairy-Free & Beverages

October, 1513.40 - 13.45 Welcome & Opening by Track Chair >Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

13.45 - 14.15 The Plant-Based Movement Escalates: Meeting Meat-Free Demands in US > Amy Alderton, Manager, Global Innovation Group, Ingredion, US

14.15 - 14.45 Building Tomorrow’s Burger >Dr. Austin Lowder, Applications Scientist, Meal Solutions, DuPont Nutrition & Health, US

14.45 - 15.15 Meat-Free Pieces: A Product Outlook from a Processing View>Julie Prost, Pilot Plant Manager and Process Engineer, Clextral, US

15.15 - 15.45 Break with Meat-Free & Snacks Tastings

15.45 - 16.15 Fattiness: Taking Things to the Next Level >Dr. Vineet Jindal, Global Customer Innovation Manager - Plant Based Dairy, AAK, US

16.15 - 16.45 Innovations with Texturized Protein and Starches for Plant Based Meats >Ansgar Balzer, R&D Professional, Emsland, GE

16.45 - 17.15 New Ingredient Sources: Mycoprotein >Jim Laird, President, 3FBIO, UK

October, 1608.55 - 09.00 Welcome & Opening by Track Chair >Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

09.00 - 09.30 From Alternative to Mainstream: Rethinking Plant Based Meat>Dr. Matthew McGuffey, Product Manager Savoury, Givaudan US

09.30 - 10.00 Getting the Product Appearance & Color Right! >Tammi Higgins, Global Head of Coloring and Real Food Ingredients, Lycored, US

10.00 - 10.30 Cleaning up Labels: Replacing Methyl Cellulose in Meat Alternatives >Dr. Kurt Villwock, Director of R&D, Fiberstar, US

10.30 - 11.15 Break with Meat-Free & Snacks Tastings

11.15 - 11.45 Creating a New Development Platform with Flax Seed >Danielle Black, Sr. Product Manager, Plant-Based Nutrition, Glanbia, US

11.45 - 12.15 Opening Up the Box of Pulses for Meat-Free Snacks >Jennifer Evancio, Director Sales & Business Development, AVENA Foods, CA

12.15 - 13.15 Break with plant-based foods tastings

13.15 - 13.40 Building Plant-Based Foods Ecosystems >Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

13.45 - 13.50 Summary & Outlook>Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

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Program Meat-Free & Snacks

Enhancing Products...Naturally™

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Partners & Exhibitors 2019

Partner Silver

Partner Bronze

Exhibitors

Media Partners

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Partners & Exhibitors 2019

Pioneering Partnerships 18th Year with New Top Insights & Networks

15th Plant Based Foods Summit 2020 North-America | 7 & 8 May 2020 | CA

10th Active & Sports Nutrition Summit 2020 | 9 & 10 June | NL

15th Food Proteins Course North-America | 15-17 July | USA 16th Plant Based Foods Summit 2020 Europe | October 2020 | France 4rd Plant-Based Foods Course Europe | 3&4 December 2020 | Germany

www.bridge2food.com