Loes Hoppenreijs
Research & Development Manager Interfood Group
Loes Hoppenreijs is a food scientist specializing in protein engineering and precision fermentation. She earned her PhD from Wageningen University in 2024, focusing on the structural modification and functionalization of recombinant β-lactoglobulin—a milk protein produced via microbial fermentation. After graduating, she joined Interfood Group as an R&D Manager, where she studies variability in dairy ingredients across suppliers and its impact on product performance in customer applications. Her work bridges cutting-edge research with industrial innovation in dairy and alternative proteins.
Seminars
Tuesday 21st October 2025
Defining the Best & Most Commercially Viable Applications for Specific Ingredients to Maximise Acceptance
2:45 pm
- Building market understanding to determine the best real-world applications for an ingredient
- Identifying the highest selling markets with an unmet need that can be addressed by your ingredient
- Marry an ingredient’s characteristics to specific categories and applications to mitigate launch failure
