Symrise showcases advanced taste solutions for plant-based foods at Bridge2Food Europe 2025

Symrise is presenting its latest innovations in plant-based taste solutions this week at the Bridge2Food Course & Summit Europe 2025, taking place in The Hague from 3-5 June 2025. With a presence at booth I6 and active participation in both the Course and Summit, the company is using the platform to highlight its role as a leading technology and innovation partner for plant-based food manufacturers.

Visitors to the event will have the opportunity to experience a broad range of new plant-based products developed using Symrise’s proprietary technologies. These include heat-stable ham, chicken and beef flavor profiles, as well as creamy oat-based yogurt, cheese, and milk alternatives – all designed to meet consumer demand for plant-based options with authentic taste and optimal mouthfeel.

“Increasingly, consumers are turning to plant-based products for climate, health and animal welfare reasons,” commented René Fonteijn, Senior Category Manager Plant-Based Dairy Alternatives at Symrise. “But alternative proteins often come with challenges in taste, texture and shelf life. That’s where our solutions come in.”

Symrise is addressing these challenges through its inspiring protein solutions and symlife taste-balancing technologies. These systems can be used to mask off notes, improve flavor release, enhance mouthfeel and increase product stability – making it easier for manufacturers to bring appealing plant-based foods to market.

The company’s presence at Bridge2Food reflects its broader strategy of working closely with partners throughout the product development process, using modern sensory insights, consumer data and technical expertise to shorten time to market and improve success rates.

For the first time, Symrise is also taking part in the Bridge2Food Course, which precedes the main summit and is aimed at a more technical audience. Here, the company is leading small-group workshops focused on processing technology and sensory performance, with a particular emphasis on how consumer insights can inform successful product development.

At a June 3 workshop titled Designing Superior Plant-Based Chicken Taste, Dr Katja Tiitinen will demonstrate how detailed sensory analytics and flavor tools can be applied to develop superior chicken alternatives. On 4 June 2025, at the summit session Tech meets Taste – The Future of Ingredient Innovation, Fonteijn will explore how Symrise’s technologies help overcome technical barriers in plant-based milk development.

“Our proprietary technologies enable us to predict certain taste effects within a formulation matrix. Therefore, we can provide guidance on which substances to use and which to avoid,” said Fonteijn. “Additionally, our versatile flavor portfolio and our symlife and inspiring protein solutions ensure excellent taste within the final market product.”

The goal of Symrise’s participation at Bridge2Food is to showcase its technical capabilities, identify emerging trends and collaborate with manufacturers to shape the next generation of plant-based foods. The summit is widely recognized as a leading European platform for the alternative protein industry, bringing together stakeholders from across the agrifood ecosystem.

Through its focus on integrated flavor and nutrition solutions, Symrise aims to help brands navigate the complexities of alternative proteins and deliver products that satisfy consumer expectations. The company is particularly focused on dairy and culinary applications, where taste and mouthfeel have historically been major hurdles to adoption.

Visitors and partners interested in learning more can connect with the Symrise team at booth I6 throughout the event.