Webinar

Discover 3 Versatile Ways to Create Plant-Based Offerings with Superior Meat-Like Texture + Functionality

Format: External webinar | Document type: Webinar

Discover 3 Versatile Ways to Create Plant-Based Offerings with Superior Meat-Like Texture + Functionality

Related categories: Flavors and colors, Health and nutritional ingredients, Proteins

Consumers are seeking plant-based meat applications that have the health benefits of plant proteins, with the texture and functionality of traditional meat applications. Find out more about emerging market trends, data-driven consumer insights, and innovative solutions for creating plant-based offerings that will delight consumers.
Tune in to the webinar to learn about formulating plant-based products that have:

  • High performing texture
  • Versatility in flavor and color
  • Reduced fat and calories
  • Reduced sodium
  • Clean label claims (vegan and allergen-free, Halal and Kosher certified)

Meet Kelsey Ryan, a senior product development scientist specializing in research & development for plant-based ingredients, along with Karen Formanski, corporate engagement research & analysis manager from the Good Food Institute, who will answer your questions on the current market, consumer preferences, and how to overcome formulation challenges in plant-based meat offerings.

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Speakers

Kelsey Ryan Kelsey Ryan Senior Product Development Scientist, Plant-Based Ingredients
ICL Food Specialties

Karen Formanski Karen Formanski Corporate Engagement Research & Analysis Manager
Good Food Institute