This presentation introduces a novel concept for protein extraction: an innovative, modular, and hygienic process designed for efficient operation at smaller scales. The compact system reduces CIP times and chemical usage, leading to increased uptime and improved sustainability. By enabling localized protein extraction, plant-based producers gain independence from volatile isolate quality and market prices. Side streams are valorized through strategic partnerships, highlighting the importance of collaboration in driving true innovation. The presentation will also outline how feasibility studies serve as the initial step, with integrated trials at the PAC providing validation and supporting the development of a proven business case.
-
Registration60 mins
- Registration
Start your day with a warm welcome! Arrive early to enjoy light breakfast refreshments, network with fellow participants, and settle in before the workshop begins.
-
Memorial Hall10 mins
- Course
Welcome to Bridge2Food’s course, organized in collaboration with the Bezos Center. We’ll begin by introducing today’s focus, what you can expect to take away, and the people leading the conversation.
-
Memorial Hall15 mins
- Course
Explore the evolving landscape of sustainable proteins, including key concepts such as alternative protein sources, environmental impacts, and global food security challenges. Participants will gain a foundational understanding of the major categories—plant-based, cultivated, and fermentation-derived proteins—and how they align with sustainability goals.
-
Memorial Hall35 mins
- Course
Take a deep dive into how proteins behave in food matrices, with a focus on both physical and physiological functionality. Attendees will explore methods for evaluating solubility, emulsification, gelation, and water/oil-holding capacities—critical traits in product development. The session combines theory with real-world application, showcasing tools and protocols used in R&D settings to assess and optimize protein performance. By understanding these properties, participants will be better equipped to formulate products that are both technologically viable and nutritionally meaningful.
-
Memorial Hall35 mins
- Course
This session focuses on the formulation challenges and opportunities in plant-based food design. Participants will learn how to balance sensory attributes, nutritional value, and ingredient functionality while developing products that appeal to modern consumers. The session will cover strategies for replicating texture, flavor, and appearance of conventional foods using plant-based ingredients. Topics include protein blending, masking off-flavors, and the role of fats, fibers, and binders. Case studies will demonstrate practical applications in meat, dairy, and egg alternatives. Attendees will leave with a deeper understanding of formulation best practices and tools for innovation in the plant-based space.
-
Coffee Break30 mins
- Break
- Networking Opportunities
Recharge with coffee and light refreshments. It’s also a great moment to connect with fellow participants before the next session begins.
-
Memorial Hall35 mins
- Course
Delves into the science and strategy behind formulating with cultivated meat and hybrid protein products. Attendees will explore the unique properties of cultivated cells, how they are grown and harvested, and what challenges arise when incorporating them into structured food products. The session also addresses hybrid approaches—combining cultivated, plant-based, and fermentation-derived ingredients to enhance product performance, reduce costs, and improve scalability. Topics include flavor optimization, texturization, and regulatory implications.
-
Memorial Hall35 mins
- Course
This session introduces precision fermentation as a powerful tool for producing specific proteins, fats, and functional ingredients. Participants will learn how microbes can be programmed to express compounds traditionally derived from animals—like whey, casein, or heme—and the advantages this approach offers in terms of scalability, purity, and sustainability. The session will also touch on traditional and biomass fermentation, offering a holistic view of how fermentation technologies contribute to the alt-protein ecosystem. Regulatory trends, formulation considerations, and recent innovations will be highlighted, providing attendees with a solid understanding of fermentation’s growing role in future food development.
-
Memorial Hall15 mins
- Course
Zooming out from the product level, this session highlights broader system-level factors that influence the development and scaling of alternative proteins. Participants will explore life cycle assessments, supply chain logistics, manufacturing infrastructure, and policy landscapes. The session underscores the importance of cross-sector collaboration and long-term planning to support a viable, resilient food system. Attendees will discuss how to navigate challenges such as ingredient sourcing, cost structures, and regional differences in regulation and consumer behavior. This systems-thinking approach equips participants with tools to assess the broader impacts of their innovations and identify leverage points for sustainable transformation.
-
Memorial Hall10 mins
- Course
A brief overview of safety procedures and participation guidelines to help ensure a productive and smooth workshop experience for all.
-
Lunch Break60 mins
- Break
- Networking Opportunities
Enjoy a relaxed lunch with fellow attendees. A good opportunity to recharge and continue conversations in an informal setting.
-
Travel to SunOpta's Headquarters45 mins
- Travel Time
- Networking Opportunities
Bridge2Food will arrange shuttle transportation from the McNamara Alumni Center to SunOpta’s headquarters in Eden Prairie. Staff will be available to guide boarding and departure.
-
SunOpta Headquarters180 mins
- Course
Participate in on-site workshops hosted by SunOpta, featuring expert-led sessions:
- Kalsec - Discover What’s Naturally Possible
- Oshi - Sea the Future: Crafting Plant-Based Salmon
- Cargill - Permissible Indulgence: Texture-Forward Vegan Puddings
- Novonesis - BioSolutions for Creamy and Stable Plant-based Barista Drinks
- Microthermics
-
45 mins
- Travel Time
- Networking Opportunities
Return transportation arranged by Bridge2Food will bring participants back to the McNamara Alumni Center.
-
Welcome ReceptionMemorial Hall165 mins
- Welcome Reception
- Networking Opportunities
Connect with fellow attendees, speakers, and partners during our evening reception.
Food and beverages will be served throughout the event.
-
Light BreakfastExhibit Area60 mins
- Break
Start your day with fresh coffee, tea, and a light selection of pastries and fruits. Arrive early and start networking with fellow attendees, speakers, and sponsors before the sessions begin! -
Registration60 mins
- Registration
-
Memorial Hall10 mins
- Plenary
-
Memorial Hall25 mins
- Plenary
Leaders from the food industry have a candid discussion on how they are driving innovation across the protein and food value chains. The conversation will highlight how purposeful leadership, collaboration, and long-term strategy are shaping the future of food - while addressing evolving consumer expectations, market dynamics, and sustainability goals.
-
Memorial Hall45 mins
- Plenary
This panel explores the intensifying scrutiny surrounding ultra-processed foods (UPFs), particularly in the context of plant-based and alternative protein innovation. As consumer awareness grows and media narratives shift, brands in the space are increasingly being asked to reconcile sustainability and technological progress with demands for transparency, clean labels, and perceived “naturalness.”
Experts will debate the evolving definition of UPFs, highlighting the nuances between necessary food processing for safety and innovation versus the inclusion of controversial additives. Discussion will include public perception shaped by recent media coverage—ranging from concerns about emulsifiers, artificial dyes, seed oils, and gums, to more philosophical questions about what makes food "real" or "wholesome."
Panelists will address the role of ingredients commonly used in the alt-protein sector, such as methylcellulose, textured proteins, and fermentation-derived components, as well as how companies are adjusting formulations to meet clean-label expectations without compromising texture, shelf life, or nutritional value. Attendees will gain insight into how the food industry is responding to growing pressure from health influencers, regulatory bodies, and consumers to offer transparent, minimally processed solutions—and what trade-offs might be necessary to drive both innovation and trust.
-
Memorial Hall25 mins
- Plenary
As the plant-based industry faces shifting consumer trends, policy headwinds, and competitive pressures, strategic alignment between advocacy, research, and market development has never been more critical. This session will explore how public-private collaboration, smart policy, and supply chain investments can unlock the next phase of growth for the sector. Sanah Baig will discuss how the PBFI is working to support farmers, manufacturers, and retailers in building a more sustainable and resilient plant-based food ecosystem. In addition, she will discuss emerging research on ingredient optimization, crop processing gaps and needs, examples of farmers plugging into the supply chain, marketplace data, opportunities in retail, and bright spots in foodservice.
-
Coffee BreakMemorial Hall30 mins
- Break
-
25 mins
- Plenary
This session examines how U.S. politics and trade shifts under the Trump administration are influencing food prices, product availability, and consumer spending. From tariffs on key ingredients to regulatory changes and inflation pressures, panelists will explore how policy is shaping what Americans eat, how it’s made, and what it costs.
-
Memorial Hall45 mins
- Plenary
Highlights cutting-edge research on cultivated, fermented, and plant-based proteins. Topics include protein functionality, nutrient bioavailability, novel protein sources, sustainability metrics, and novel scaffolding materials. Bringing world experts in the academic world is critical for bridging lab breakthroughs with commercial scalability.
-
Memorial Hall10 mins
- Plenary
-
Lunch BreakExhibit Area60 mins
- Break
- Networking Opportunities
-
Memorial Hall5 mins
- Track 1: Market & Consumer Insights
-
Johnson Great Room5 mins
- Track 2: Product Development & Processing Innovations
-
25 mins
- Track 1: Market & Consumer Insights
As investor focus shifts upstream toward ingredients and processing technologies, will this trend outlast the downturn - or will branded CPGs retake the spotlight? In 2025, regulatory approvals for microbial fermentation and cultivated meat signaled progress, but funding for CapEx-heavy ventures remains elusive. With generalist VCs retreating, what new funding models and players will drive innovation? This session also examines the impact of consumer backlash against ultra-processed foods and the implications of the MAHA agenda. Join us to explore where capital is flowing and what it means for the future of alt protein. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
Explore the latest advancements in extracting and optimizing proteins from oilseeds. This session will highlight new technologies and approaches that are unlocking the potential of underused crops to meet growing demand for sustainable, functional plant proteins.
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
The FDA is tightening labeling rules for plant-based products, with new guidance encouraging nutrient comparisons to dairy for plant-based milks and requiring clearer naming (e.g., “soy-based burger”). A proposed Front‑of‑Pack (FOP) nutrition label will flag saturated fat, added sugars, and sodium—driving reformulation and more transparent packaging.
The 2025–2030 Dietary Guidelines for Americans emphasize plant-forward, nutrient-dense eating, reinforcing the need for health-focused product development. Meanwhile, FDA funding cuts and staffing shortages are reducing resources for food safety, GRAS (Generally Recognized as Safe) reviews, and new ingredient approvals—potentially delaying innovation for novel plant-based products.
Adding to the shift, a national phase-out of synthetic food dyes—starting with a ban on Red Dye No. 3—will impact formulation for many brands.
This session will explore how these regulatory changes reshape consumer perception, packaging, and marketing—and how plant-based brands can stay ahead by aligning with evolving nutrition policy, ingredient safety standards, and leaner FDA oversight. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
As the alternative meat sector continues to evolve, the integration of effective natural clean-label antimicrobials becomes not just beneficial but essential. Read More.....
-
Coffee Break30 mins
- Break
- Networking Opportunities
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
This panel explores how regenerative agriculture is shaping sourcing strategies and storytelling in alternative proteins. Food companies are embedding soil health metrics into Read More... -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
After a decade of continuous growth, part of the sustainable protein sector struggles to find its market and equilibrate its economic balance. Many projects have focused on the Read More....
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
Hybrid products—combining animal- and plant-based ingredients—are gaining traction as a new solution for taste, nutrition, and sustainability. This session will explore the role of hybrids in modern diets and what it means for the future of protein innovation. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
This presentation highlights, Plants Unlimited™, the latest enzyme technologies from Amano Enzyme that support the development of plant-based beverages, responding to the growing demand for organic, non-GM and label-friendly options. Protein-acting enzymes are used to improve foam and stability in beverages like coffee, key features for barista-style drinks, while starch-targeting enzymes allow sweetness control and enhance the flavor of lower sugar formulations. The presentation will also cover our latest innovation in plant-based cheese and how enzymes can enhance melt and stretch in high-protein cheese formulations.
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
Retailers and brands are adapting to the needs of growing consumer groups—including those managing food allergies and users of GLP-1 medications. This session will explore how product development is evolving to serve these specific needs with smart, inclusive innovation. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
In this expert panel, industry leaders will discuss how clean label trends are reshaping the way food companies approach reformulation. Hear insights on balancing label simplicity, nutrition, and sensory appeal while responding to evolving consumer demands.
-
Bridge2Food North America Networking DinnerNicollet Island Pavilion240 mins
- Networking Opportunities
- Summit Dinner
Connect with fellow industry leaders in a relaxed and welcoming setting at the Bridge2Food Networking Dinner. This evening is dedicated to high-quality networking, giving you the chance to deepen conversations from the day, build new partnerships, and exchange insights across the entire value chain. Enjoy a seated dinner while strengthening relationships that drive innovation and impact in the food industry.
-
Nicollet Island Pavilion70 mins
- Summit Dinner
- Start-Up Pitch Slam
MBOLD, the Consulate General of Canada in Minneapolis, and Buhler Group invite you to a Pitch Slam highlighting an array of cutting-edge plant and alternative protein start-ups and scale-ups from around the world and an international panel of judges.
-
Exhibit Area60 mins
- Break
- Networking Opportunities
-
Registration60 mins
- Registration
-
Memorial Hall25 mins
- Plenary
This session explores how the MBOLD Coalition of leading food and ag companies and innovators is advancing scalable solutions to help drive the market success of plant-based proteins. Join coalition leaders to learn about our strategy for pre-competitive collaboration, early momentum, and how you can take part.
-
Memorial Hall5 mins
- Track 1: Market & Consumer Insights
-
Johnson Great Room5 mins
- Track 2: Product Development & Processing Innovations
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
The growing use of GLP-1 medications is changing how consumers think about food, hunger, and nutrition. This session will explore what this shift means for product development, marketing, and the future of food innovation. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
Today’s consumers want it all: convenience, nutrition, and personalization. As plant-based eating becomes more mainstream, consumers increasingly expect products that deliver both convenience and personalization. This panel explores how the next generation of plant-based snacks and ready-to-eat (RTE) meals is being designed to meet diverse dietary needs, taste preferences, and health goals. Industry leaders will discuss how data-driven nutrition, novel ingredients, and agile manufacturing are enabling mass customization - without sacrificing sustainability or flavor. From functional, grab-and-go options to tailored meal solutions, hear how brands are reimagining plant-based foods to align with the fast-paced, highly individualized lifestyles of today’s conscious consumer. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
Fungi-based foods are emerging as a powerful solution for sustainable protein, flavor, and texture. This session explores the science, versatility, and growing market opportunities for fungi—from mycelium to fermentation-derived ingredients.
-
Coffee BreakExhibit Area30 mins
- Break
A short break to recharge and network with fellow attendees!
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
Plant-based dairy continues to evolve beyond basic alternatives. This session will showcase creative innovations that use superfoods and lesser-known ingredients to deliver new textures, flavors, and nutrition profiles that stand out in a crowded market. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
Scaling up novel food products requires more than great ideas—it demands smart, efficient, and adaptable processing equipment. This panel will explore the key challenges food innovators face when it comes to equipment access, cost, and flexibility, with a focus on how to improve unit economics and get more out of smaller capital investments. CPG and equipment leaders will share real-world examples, explore modular and multi-use solutions, and discuss how partnerships can help bridge gaps between R&D and commercial production. Discover what it takes to build a resilient and future-ready manufacturing ecosystem.
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
Private label products are gaining ground in retail. This session will examine how their rapid growth is influencing pricing, innovation, and competition—plus what it means for branded CPGs in the years ahead. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
Cultivated seafood is entering a new phase of development, especially in the high-value finfish category. This session highlights the scientific and technical progress being made—and what’s needed to bring premium cultivated seafood closer to commercial reality.
-
Memorial Hall25 mins
- Track 1: Market & Consumer Insights
In this panel, foodservice experts will discuss the realities of bringing plant-based and alternative protein products to menus. Hear what’s working in kitchens and dining halls, where the gaps are, and how brands can better support this fast-moving channel. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
Small and mid-sized producers need efficient solutions to scale sustainably. This session will focus on smart, lean processing technologies that reduce costs, improve flexibility, and support innovation without the need for large infrastructure.
-
Memorial Hall30 mins
- Track 1: Market & Consumer Insights
This session will dive into how SPATE empowers plant-based food companies to stay ahead of fast-moving consumer trends by analyzing billions of TikTok videos and Google searches. Learn how SPATE identifies rising ingredients, viral recipes, and shifting consumer interests - enabling brands to innovate faster and more strategically. From oat milk cold foam to mushroom jerky, discover how leading plant-based companies use these insights to guide product development, marketing campaigns, and content strategy. Whether you're targeting flexitarians or next-gen vegans, this session will show how trend intelligence can help you meet demand, stay relevant, and win in a crowded marketplace. -
Johnson Great Room25 mins
- Track 2: Product Development & Processing Innovations
This session will explore how innovators are harnessing functional ingredients and fermentation technologies to develop the next generation of dairy alternatives. Panelists will discuss how to achieve desirable taste, texture, and nutrition while addressing formulation, regulatory, and scalability challenges.
-
Lunch BreakExhibit Area60 mins
- Break