The Lallemand Group will attend the Bridge2Food Summit in Copenhagen from 9 to 11 June, where it will present a range of microbial and enzyme-based ingredients targeting plant-based food formulation challenges.
Lallemand Bio-Ingredients (LBI) will bring several products to the event, including Engevita HiPRO Beyond, a nutritional yeast protein intended for protein enrichment in plant-based applications, and its Savor-Lyfe flavor range alongside umami and kokumi yeast-based ingredients designed to improve depth and eating experience.
Microbial innovation on the agenda
Solyve, an enzyme specialist within the Lallemand Group, will also be represented and will contribute solutions focused on the processing and functionality of raw materials used in dairy alternative production.
On 10 June, LBI category manager Silvia Soragni and Lallemand Specialty Cultures’ Camille Duc will jointly deliver a presentation titled “Microbial Innovation for Optimized Plant-Based Dairy” as part of Track II at 2:30 pm.
Bridge2Food is one of the main international forums for plant-based food innovation, drawing food manufacturers, ingredient suppliers, and researchers across the supply chain.
