Lallemand at Bridge2Food Summit 2026 in Copenhagen

In one month, Lallemand will be in Copenhagen to participate in the Bridge2Food Summit, a key event dedicated to innovation in plant‑based foods. The Summit is an important opportunity to engage with customers, partners, and stakeholders from across the plant‑based ecosystem, and to exchange on the latest market trends, technical developments, and ingredient innovations shaping the category’s future.

At the event, Lallemand Bio‑Ingredients will highlight its nutritional yeast protein Engevita® HiPRO Beyond, alongside the Savor‑Lyfe® flavor solutions and umami and kokumi yeast‑based ingredients. These solutions are designed to support product developers in addressing key formulation challenges, with a strong focus on improving sensory performance and enhancing the overall organoleptic profile of plant‑based food applications.

The Bridge2Food Summit will also bring together colleagues from across the Lallemand Group, reflecting the Group’s complementary and multidisciplinary approach to plant‑based innovation.
Participants will include Janusz Wielich, Marian Weerdenburg, Silvia Soragni, and Koen Verstegen from Lallemand Bio‑Ingredients; Camille Duc and Joachim Safferling from Lallemand Specialty Cultures; and Pierre Labeille from Solyve, who will present enzyme‑based solutions supporting the processing of key raw materials for dairy alternative applications.

Throughout the Summit, Lallemand teams will engage in technical discussions, knowledge sharing, and collaborative exchanges aimed at supporting the continued evolution of plant‑based foods.

📅 On June 10, Silvia Soragni and Camille Duc will jointly present during Track II, from 2:30 pm, sharing insights on microbial and enzymatic solutions for plant‑based innovation.

Lallemand looks forward to meaningful exchanges and ongoing collaboration with industry partners at Bridge2Food Summit 2026.