4th Fermentation-Enabled Alternative Protein Europe

Memo

Bolstered by stabilised government funding and corporate food companies committing to fermentation innovation, Europe is steadily progressing as a hub for industry-led scientific development to advance cost-effective scale-up and regulatory progression of fermentation technologies. With a sharpened focus on feedstock innovation, delivering at scale, improving real-world applications, regulatory strategy, and more, the 4th Fermentation-Enabled Alternative Protein Summit Europe returns to Amsterdam. 100+ innovation, scouting and R and D leaders from CPGs, ingredients companies, feed, and meat processing will unite with technology pioneers from emerging and leading food techs to explore the readiness and viability of commercial applications across biomass, precision, and other fermentation technologies. That's why the likes of Cargill's Global Fermentation Lead, Bel's Director of Research and Development, and Vivici's Director of Scientific and Regulatory Affairs will be joining us. Leave with a vision of how fermentation technologies can drive innovation at scale and benchmark how your peers are navigating an ever-evolving technology landscape. URLs:Tickets: https://go.evvnt.com/3147635-2?pid=5569Brochure: https://go.evvnt.com/3147635-3?pid=5569 Date and Time: On Tue, 21 Oct 2025 10:15 - Thu, 23 Oct 2025 15:15 Venue Details: Amsterdam Congress Center, 59 La Guardiaweg, Amsterdam, Noord-Holland, 1043 DE, Netherlands Prices:Food and Beverage Corporates - 3 Day Pass (Conference + Focus Day): EUR 3297.00,Food and Beverage Corporates - 2 Day Pass (Conference Only): EUR 2399.00,Food Techs/ Academics/ NFP - 3 Day Pass (Conference + Focus Day): EUR 2697.00,Food Techs/ Academics/ NFP - 2 Day Pass (Conference Only): EUR 1999.00,Service and Expertise Providers - 3 Day Pass (Conference + Focus Day): EUR 4597.00,Service and Expertise Providers - 2 Day Pass (Conference Only): EUR 3399.00 Speakers: Phil Latham, Global Research Director, AB Mauri, Frederik Janssen, Protein Scientist, AB Mauri, Shyam Suwal, Senior Research and Development, Arla Foods, Anne Pitkowski, Research and Applications Director, Bel, Dr. S. Mert Selimoglu, Specialized Nutrition global Fermentation Lead, Cargill, Karim Kurmaly, Director Single Cell Protein, dsm-firmenich, Wouter Berendsen, Global Fat and Cheese Portfolio and R and D Europe Director, Interfood Group, Loes Hoppenreijs, Research and Development Manager, Interfood Group, Gareth Payne, Chief Product Officer, Adamo Foods, Dimitri Zogg, Co-founder and Chief Technology Officer, Cosaic, Anssi Rantasalo, Co-Founder and Chief Scientific Officer, Enifer, Pooya Naghshbandi, Scale Up Lead, Esencia Foods, Monika Bruckner-Guhmann, Senior Manager Food Science, Formo, Jeroen Hugenholtz, Co-Founder and Chief Technology Officer, NoPalm Ingredients, Christopher Snyder, Chief Operating Officer, Norwegian Mycelium, Felipe Lino, Co-Founder and Chief Technology Officer. Nosh.bio, Ivan Stefanic, Program Manager for Food Chain Technologies and Novel Food, Novel Food European Innovation Council and SMEs Executive Agency, Christopher Landowski, Co-Founder and Chief Technology Officer, Onego Bio, Erwin Houtzager, Founder and Chief Technology Officer, Phycom, Yochai Maytal, upstream Bioprocess Leader, Remilk, Romain Chayot, Co-Founder and Chief Scientific Officer, Standing Ovation, Eleni Ntokou, Director of New Product Development, Regulatory Affairs and Sustainability, Unibio, Carlo Bulkmans, Director of Scientific and Regulatory Affairs, Vivici, Remco Kornet, Senior Research Scientist, Vivici, Shahrzad Tafazoli, Senior Director, Safety and Regulatory Affairs, Intertek Assuris