Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients
- Welcome & Introduction - Charlotte Neher, Bridge2Food
- How to make Meat and Dairy Alternatives Clean Label, Mildly Processed, Nutrition-Proof, and Affordably Tasty - Dr. Parag Acharya
This presentation will open the course and will look at important topics to consider within product development. It will look from a high level at topics like processing and ultra-processed foods, the impact of certain ingredients and solutions on the cost of end-products, and how to build in sustainability within R&D. More information TBD.
- Redesigning Fat Phases for Various Product Applications - Prof. Dr. Eckhard Flöter, TU Berlin
This session will explore the functional structuring of lipids, focusing on the fundamentals of fat crystallization and its role in achieving desired textures across different applications. Experts will discuss alternative methods for structuring lipids, including the use of biopolymers and innovative approaches to creating non-liquid fat phases. Through case studies and technical insights, the session will illustrate how fat structuring can be adapted to different manufacturing processes and product categories, highlighting key considerations for optimizing functionality, stability, and sensory attributes in alternative protein applications.
- Soy - From Zero to Hero - Konstantina Kyriakopoulou, ADM
The wonderful soybean is a versatile, nutritious plant protein source. During this presentation, Konstantina will go deeper into the performance, innovation and sustainability aspects of soy proteins.
