Bridge2Food North America 2025

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.

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.

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.

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.

This session brings together global leaders to explore the future of alternative proteins - cultivated, fermented, and plant-based. Rather than just focusing on the science, we’ll highlight how to build strong ecosystems that connect research and industry. Key topics include unlocking better functionality in proteins, improving how our bodies absorb nutrients, discovering new and sustainable protein sources, and developing advanced materials to support product development. The goal is to go beyond the lab bench - by fostering collaboration between academia and industry, we can accelerate the path from innovation to market-ready solutions. Together, we’ll explore how partnerships, shared knowledge, and community-building can drive meaningful progress in food innovation.

Plant-based foods have gained a significant health halo, driving their remarkable growth in recent years. Today’s consumers seek greater value from their food, including health claims and shorter ingredient lists. In the realm of plant-based yogurt, the 'high protein' claim is extremely desirable; however, formulation challenges associated with plant proteins often result in gritty and unpleasant products. We can leverage biosolutions to achieve a transformative change in taste and texture, utilizing simple ingredient lists and easy to adopt processes. This approach enables us to meet consumers' unmet needs without compromising on texture while maximizing ingredient potential.

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.

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.

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.

As the alternative meat sector continues to evolve, the integration of effective natural clean-label antimicrobials becomes not just beneficial but essential. Read More.....

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...

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....

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.