| New technology in plant-based protein |
|
|
|
| | Cracking the Plant-Based Protein Code: Join Our Expert Webinar
Are texture issues, flavor challenges, or protein content limitations holding back your plant-based innovations? You're not alone.
Formulating high-protein plant-based products requires specialized knowledge that goes far beyond simple ingredient swaps. As consumer expectations for taste, texture, and nutritional profiles continue to rise, manufacturers need advanced solutions to stay competitive.
Our expert-led webinar brings together key innovators across the plant-based protein value chain to share cutting-edge technologies and practical formulation strategies you can implement immediately.
What You'll Learn: Market Intelligence: Current consumer preferences and optimal protein sources for your products Technology Breakthroughs: Latest innovations improving taste, texture, and appearance Formulation Mastery: How to avoid common pitfalls in high-protein development | | | | Register here | | Can't make the live event? Register anyway and we'll send you a recording of the webinar! | | | | Speakers: | | |
|
|
|
| | | Host: Heather Carter Associate Editor, SupplySide Food & Beverage Journal |
| | | Julie Johnson President, HealthFocus International |
| | | Bryan Quoc Le, Ph.D. Founder and principal food consultant, Mendocino Food Consulting |
|
|
|
| | | Mary Maier Director of flavor creation, T. Hasegawa USA |
| | | Jasmine Byrne COO, Big Mountain Foods |
| | | Brenna Taylor Senior manager of supply chain operations, Rebellyous Foods |
|
|
|
|
