The rise of plant-based foods continues to challenge the industry to deliver products that are not only sustainable and nutritious, but also delicious and satisfying.
At Bridge2Food Europe 2025, we will present our latest fermentation-based yeast innovations designed to meet this challenges, improving taste, texture, and nutritional value across a wide range of plant-based applications.
In a recent exclusive interview with Bridge2Food, Antoine Thomas, our Sensory and Flavor Developpement Manager, and Jatin Sharma, Global Head of Customer Innovation & Marketing Excellence, discussed their vision for the future of alternative proteins, our approach to flavour innovation, and what we’re most excited to share at this year’s event.
Reaffirming our dedication to shaping the future of alternative proteins
As one of the leading global platforms for alternative proteins and plant-based foods, Bridge2Food Europe brings together experts across the value chain: ingredient suppliers, food manufacturers, technology providers, and more.
For Biospringer by Lesaffre, participating in this event means more than showcasing our portfolio. It’s a way to collaborate with industry leaders, share scientific expertise, and work together to build a more sustainable and flavourful food system.
“By participating in Bridge2Food Europe, we reaffirm our commitment to shaping the future of alternative proteins through natural, fermentation-based solutions,” explains Jatin sharma in the interview.
Discover our latest innovations to build the future of plant-based food
Visitors to our stand E2 will discover how our yeast-based ingredients help overcome key formulation challenges in plant-based foods, such as masking off-notes, improving umami, enhancing mouthfeel, and boosting nutritional quality
Among the innovations presented:
- Springer® Mask 102: Helps reduce bitterness and off-notes commonly found in plant-based proteins.
- Springer® Cocoon 4105: Delivers richness and a kokumi effect, improving mouthfeel and perceived saltiness or fattiness.
- Springer Proteissimo® 102: A functional, complete yeast protein with clean taste and high nutritional value.
- Maxarome® Prime: A specialty yeast extract that adds depth, umami, and savory notes to a variety of plant-based applications.
You will have the opportunity to taste our recipes developed by our Global Culinary Center to evaluate by yourself the impact of our innovative solutions in different culinary preparations. such as Vegan Chicken Ham, Fermented Cashew Cream Cheese, Vegan Custard Tart, and Vegan Quiche Lorraine, to demonstrate how our ingredients work in real culinary contexts.
A scientific approach to sensory Excellence in Plant-Based foods
At Bridge2Food Europe 2025, one of our experts, Antoine Thomas, will take part in a dedicated Sensory Conversation to share how yeast-based fermentation and taste receptor technologies can unlock the full potential of plant-based formulations.
Antoine will explain how these innovations help reduce bitterness, boost umami, and enhance the overall complexity of plant-based foods.
Understanding how taste receptors interact with our ingredients allows us to build cleaner, more indulgent experiences—naturally.”
What’s the future of plant-based foods?
As the demand for clean-label, nutritious, and indulgent plant-based products continues to grow, Biospringer by Lesaffre is committed to developing sustainable solutions that bridge health, taste, and functionality.
Click here to read the full interview with our experts and discover more about:
- How we see taste and texture evolving in the plant-based category
- The trends shaping consumer expectations
- What kinds of partners we’re looking to meet at Bridge2Food Europe 2025
Join us at Bridge2Food Europe 2025, stand E2, and let’s build the future of plant-based together, deliciously and sustainably.
