Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients
- Welcome & Introduction - Charlotte Neher, Bridge2Food & Dr. Myriam Loeffler, KU Leuven
- Protein as an Important Macronutrient - Speaker 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.
- Let's talk Soy! - Konstantina Kyriakopoulou, ADM
The wonderful soybean is a versatile, nutritious plant protein source. During this presentation, Roland will go deeper into the performance, innovation and sustainability aspects of soy proteins.
