Event agenda

Welcome Reception

Registration

Welcome & Opening

The Bigger Hybrid Foods Planetary Health Diet Perspective

> How meat‑ and dairy‑plant hybrids can lower emissions? > Improve nutrition and affordability > Fit into mainstream European retail and food service

The European Hybrid Food Climate & Affordability Challenges for Retail

> What do the climate and protein goals of leading European retailers look like? > What retailers can and can not do? > How can governments make these goals achievable? "

Plant Based Pathways to Modern Nutrition

> Landscape of Plant based and Hybrid Food and Beverages > Demand Trends 2026 and Beyond > Success Code To Win

Morning Break

The European Hybrid Dairy Frontrunner Outlook

> How hybrid cheeses, milks and yogurts can unlock new commercial opportunities in European retail > From margin and sustainability gains to Consumer acceptance and category growth

The European Hybrid Meat Opportunity

> Where blended meat‑plant products can win first? > What it takes to get them on shelf and menu? > How to build profitable, scalable concepts that consumers actually adopt?

Lunch Break

Welcome

The Strategic Consumer Challenge: Getting the Communication and Proposition right?!

> What is the definition of hybrid? > How do we inform consumers in a transparent way about hybrid products? > How can we maximize the sustainability impact of our hybrid products as well as the commercial profitability?

The Missing Ingredient: Consumer Acceptance

> How to Build a Hybrid Food Category: Finding the right language? > Overcoming Barriers: Building trust, relevance & purchase intent, creating consumer pull > Turning insights into category growth

The wider B2B Hybrid Food & Ingredients Opportunity in Europe

> What can be learned from a branded hybrid meat frontrunner? > How can AI help developing the right positioning and appeal to consumers? > How to meet consumers’ taste & texture needs, and how can new ingredients help here?

Formulating Hybrid Dairy: Challenges & Opportunities

> What are the big challenges for making the best hybrid dairy products? > Where is the current quality bar for consumers? > How can ingredient suppliers help to accelerate uptake?

Afternoon Break

Taking Hybrid Meat Food Service Solutions to the Next Level

> Why does foodservice seem to have less barriers than retail? > Case studies (incl. US vs EU) > Is affordability the most important lever for the coming years?

The Regulatory Hurdles and Options; Naming, Claims and Labeling

> What are the current EU regulations for hybrid foods? > What is still possible? > What's expected next (regulatory, collaborations)?

The Consumer Bar for (chilled) hybrid meat by 2028?

> What do consumers expect? > What are the top 3 current product challenges? > How can a retailer, manufacturer, and ingredient supplier get there?

Strategy Wrap-Up

Community Dinner

Welcome

Workshop 1 - Wheat & Pea Proteins - Crespel & Deiters (GER)

Workshop 2 - Mycoproteins - Planetary (CH)

Workshop 3 - Sugar Beet & Faba Proteins - Cosun Ingredients (NL)

Workshop 4 - Soy Proteins - ADM (NL)

Morning Break

Workshop 5 - New Protein Technologies - JBT Marel (DK)

Workshop 6 - Textured Flakes & Fibres - Beneo (GER)

Workshop 7 - Mushrooms & Ingredients - Scelta (NL)

Workshop 8 - Textured Proteins - Black Sheep Foods (NL)

Workshop 9 - Soy Proteins & Flavours - IFF (DK)

Lunch Break

The Hybrid Value Chain Outlook 2028 - Expert Panel

Strategic Wrap Up