HealthFerm at Bridge2Food Europe 2026: Shaping the Future of Consumer-Centred Food Innovation
Last week, HealthFerm was represented by Kristof Brijs and Eline Van Wayenbergh from Katholieke Universiteit Leuven at Bridge2Food Europe 2026 in Copenhagen, one of the leading events bringing together experts from across the food innovation ecosystem.
A central question guided discussions throughout the conference: “Are we truly developing food products that consumers want today and will continue to choose in the future?”
The event highlighted the need for the food industry to move beyond simply replicating existing products and instead focus on genuine innovation that delivers meaningful value to consumers. Participants emphasised that the growing convergence of food and health is creating new opportunities for product development, while also raising expectations for products that address real consumer needs.
A recurring theme was the importance of gaining a deeper understanding of the factors that influence food choices. This includes not only the practical challenges consumers face, but also the social contexts that shape their eating habits and purchasing decisions.
Another key discussion point centred on consumer trust. Speakers highlighted that rebuilding and maintaining trust will require greater transparency across the food value chain, alongside products with strong authenticity and heritage. In this context, fermented foods were frequently cited as promising examples that combine tradition, transparency and health-related benefits.
Despite current challenges, the outlook for the sector remains highly positive. The conference showcased the vital role of academic researchers, who continue to generate new scientific insights that underpin future innovation, as well as innovative startups, whose willingness to challenge conventions is opening up exciting new possibilities for the food industry.
HealthFerm was pleased to contribute to these important conversations and to engage with stakeholders working towards a more innovative, sustainable, and consumer-focused food system.
