Symrise, a world provider of fragrances, flavorings, beauty energetic components, and purposeful components, is about to unveil numerous style options for plant-based merchandise on the Bridge2Food Course & Summit Europe 2025.
Going down in The Hague from June 3-5, Bridge2Food goals to carry collectively the world’s main different protein creators. Symrise might be at sales space I6, showcasing merchandise akin to heat-stable plant-based meat profiles, oat yogurt, and milk and cheese alternatives. The merchandise have reportedly been developed utilizing proprietary know-how to make sure an optimum style profile and genuine mouthfeel.
Symrise can even current its protein options™ and symlife™ style balancing applied sciences, which might masks undesirable off notes, optimize mouthfeel, enhance taste launch, and guarantee product stability. Moreover, the corporate will present the way it makes use of fashionable sensory insights, client knowledge, and technological improvements to speed up the market success of plant-based meals.
By taking part in Bridge2Food, Symrise hopes to forge partnerships, determine market developments early, and assist form the following era of plant-based meals in collaboration with prospects. The corporate beforehand attended the summit final yr.
Bridge2Food Course
This yr, Symrise will take part within the Bridge2Food Course, which takes place earlier than the summit, for the primary time. The course is aimed toward knowledgeable viewers with superior technical experience.
As a part of the course, Symrise will conduct sensible workshops for small teams of specialists, exhibiting how data-driven client insights will help decode client preferences and develop profitable plant-based culinary merchandise.
On the workshop “Designing Superior Plant-Based mostly Rooster Style”, happening on June 3 at 2:45 p.m., Dr. Katja Tiitinen will present how data-driven sensory know-how and superior taste instruments will help develop superior style options in plant-based hen. Then, on the summit presentation “Tech meets Style – The Way forward for Ingredient Innovation” on June 4 at 4:30 p.m., René Fonteijn will display how Symrise overcomes technological hurdles in plant-based milk alternate options to shorten improvement instances.
“Our proprietary applied sciences allow us to foretell sure style results inside a formulation matrix,” mentioned René Fonteijn, Senior Class Supervisor Plant-Based mostly Dairy Alternate options at Symrise. “Due to this fact, we will present steerage on which substances to make use of and which to keep away from. Moreover, our versatile taste portfolio and our symlife™ and galvanizing protein options™ guarantee wonderful style inside the ultimate market product.”
