BRIDGE2FOOD EUROPE
Shape the Future of Food with Fermentation-Based Ingredients
As the world shifts toward healthier and more sustainable eating habits, the food industry faces a dual challenge: crafting products that deliver taste while addressing the demands for improved nutrition and reduced environmental impact. Feeding the world of tomorrow means sustainability, innovation and flavor. Biospringer by Lesaffre is at the forefront of innovation, harnessing the power of fermentation-based solutions to help manufacturers tackle these challenges and reshape the future of food.
Our experts developed a range of tasteful,
exclusive recipes that demonstrate how our ingredients
elevate taste, texture and protein content.
- Vegan Veggie Balls: smoky, meaty profile that delivers fuller body, pronounced umami and a rounded savory finish.
- Flavored Protein Shake: clean, off‑note–free taste that improves sweetness perception while supplying high‑quality protein.
- Vegan Tartare Sauce: pronounced egg‑like notes with increased creaminess and richness perception; reduces acidity and balances the overall flavor.
- Vegan Chicken Broth: authentic roasted‑chicken notes that add depth and perceived fattiness, with lasting umami and meaty character.
- Dark Chocolate Tablets: intensifies dark cocoa notes and overall flavor intensity for a bolder chocolate experience.
- Vanilla Macarons: delivers long‑lasting vanilla taste and improved overall flavor intensity for a rounded, memorable finish.
Download the full recipes and product flyers now, and visit our booth at Bridge2Food Europe tomorrow to taste these creations for yourself.
Join Our Experts for 3 Exclusive Sessions
LIVE WORKSHOP
From Bitter to Indulgent: Transforming Protein Bars with Fermentation
In this live demo, we will take you inside a real formulation journey—showing how yeast protein and fermentation-derived ingredients can turn a standard protein bar into a rich, indulgent chocolate experience. Discover how to mask bitterness, boost cocoa intensity, and deliver a more rounded mouthfeel, without sacrificing nutritional value or label simplicity.
📆June 9th 2026
🕑 2.30 p.m. CET
📍Novonesis Innovation Campus | Hørsholm
LIVE COURSE
Yeast Protein: Optimising Nutrition, Elevating Product Performance
Marion Alexandre will showcase how Biospringer is leading the way in creating healthier, high-performing food solutions. You'll dive into how yeast proteins can maximize nutritional value, improve product quality, and tackle key challenges faced by today’s food manufacturers.
📆June 10th 2026
🕑 4 p.m. CET
📍Lokomotiv | Copenhagen
PANEL DISCUSSION
Clean-Label Trends: Reformulating for Simplicity, Nutrition & Taste
As demand for simpler ingredient lists grows, this session will explore how to maintain product performance, nutritional value, and sensory quality without compromise. Join Frank Meijer for evidence-based insights and practical takeaways you can use in R&D and innovation pipelines.
📆9 June 2026
🕑 2.30 p.m. CET
📍Novonesis Innovation Campus | Hørsholm
Meet Our Food Lovers
Marion Alexandre
Global Food Application Specialist
Frank Meijer
Global Head of Food Application
Antoine Thomas
Sensory & Flavor Development Manager
What is Bridge2Food Europe?
Bridge2Food Europe 2026 is dedicated to advancing food innovation, with a strong focus on plant-based ans sustainable solutions. As an industry professional, this is a must-attend event to stay ahead in food innovation, gain valuable insights, and connect with influential leaders shaping the future of the food industry.
What you will get from taking part in this event:
- Technical Workshops: Hands-on sessions to explore innovative approaches and solutions in food applications.
- Summits and Plenaries: Comprehensive insights into market trends, cutting-edge solutions, and actionable strategies.
- Networking Dinner: An opportunity to establish connections with key players across the industry in an engaging setting.
