October 21-23, 2025 Minneapolis, MN
Small-scale innovation is the future of plant-based protein. Endeco’s modular processing systems empower startups and agile producers to transform pulses into high-quality proteins without the need for massive infrastructure. At Bridge2Food North America 2025, they’ll showcase how smart, lean processing can drive efficiency and sustainability across the continent.
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Plant-based proteins often struggle with solubility and stability—especially in coffee, creamy drinks, and foams. Amano Enzyme’s team reveals how their PG500 enzyme is quietly reshaping plant-based applications, enhancing texture, preventing curdling, and enabling barista-quality experiences from everyday ingredients.
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Global flavors are reshaping the future of plant-based convenience. At CJ Schwan’s, Stacey Fowler and Auroni Majumdar discuss how modular manufacturing, clean-label innovation, and real-time consumer feedback are driving the next generation of craveable, nutritious, and globally inspired ready-to-eat meals and snacks.
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Biosolutions are reshaping the future of plant-based dairy. At Bridge2Food North America 2025, Novonesis will highlight how its Vertera® Smooth and Vertera® cultures tackle the critical texture challenges in plant-based yogurt—enabling creamy, high-protein products with clean labels and no compromises on taste or stability.
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Indulgence is being reinvented. Cargill’s texture-forward vegan pudding workshop showcases how sustainable ingredients can deliver pleasure without compromise, paired with a fireside chat on leading with purpose to drive scalable change in protein, health, and sustainability.
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