Block 2: Workshops

Transitioning from theory to practice, delegates are immersed in hands-on workshops, refining their skills through taste tests and tactile assessments. Participants actively engage with various alternative proteins for diverse applications, ensuring a deep, practical understanding of plant-based and alternative foods and key raw material properties.

• Unlocking the Power of Plant Protein - Konstantina Kyriakopoulou, ADM 

Deciding on a plant protein for a specific application sometimes proves difficult. How do you make a plant-based meat alternative craveable, a protein bar indulgent or a shake pleasant to drink? It’s all about getting to the right taste and texture which has much to do with the protein you choose for your development. Join ADM’s Senior Technical Advisor, Konstantina Kyriakopoulou, as she demonstrates how water absorption, solubility, emulsification, gelling and binding - all influenced by plant protein choice - impact the taste and texture of meat alternatives, protein bars or shakes and beyond.

• Optimizing Water-Holding Capacity: Functional Insights into Mycoprotein - Neda Nematollahi, Enifer

Explore the water holding capacity of PEKILO® mycoprotein and its functional role in innovative food applications — with an opportunity to taste and experience it firsthand.

• Designing Superior Plant-Based Chicken Taste - Dr. Katja Tiitinen, Symrise

Demonstrating a combination of intricate sensory and consumer science with advanced flavor tools to develop elevated taste solutions in plant-based chicken. This workshop will showcase how data-driven insights and precise flavor modulation help identify the optimal taste profile, ensuring plant-based chicken products that truly satisfy consumer expectations. 

• Protein-Packed Delights: Exploring the Impact of Hydrocolloids on High-Protein Desserts - Göker Babacan, IFF
  Foam Perfection: Unveiling the Impact of Ingredients on Oat-Based Barista Beverage Stability - Vivian Jensen, IFF
   

• The Answers to the Best Plant-Based Pepperoni are Inside - Georgina Moreno-Simm, Novonesis

Curious about how to deliver a fully plant-based, satisfying, meat-like bite with delicious flavors? Discover the power of the Vertera® biosolutions toolbox: our latest innovation, featuring authentically fermented, plant-based pepperoni with crave-worthy taste, standout texture, and a label consumers can trust. Let’s explore the science behind the slice.  

• Using Functional Yeast Protein as a Clean Label Binder in Meat Analogues - Laura Herz, Protein Distillery

This workshop will showcase the potential of Prew:tein, Protein Distillery's functional yeast protein as a clean label binder in meat analogues. Protein Distillery will also showcase potential in other food applications like alt- dairy and egg replacement.

• Scale Up Production from Idea to Industrial Solutions - Geert-Jan van den Kieboom & Jorge Gonzalez Mira, ANDRITZ Gouda BV

This workshop will dive into process expertise and technical capabilities in a nutshell, from raw intake to end product. Pilot scale tests as a way to derisk business case and bring visions to life.