Track II: New Product Development & Formulation Challenges

• Track II Welcome - Dr. Lisa Ronquest Ross, v2food
• Next Generation Plant-Based Drinks: Exceptional foam, higher protein, and great beverage stability -Iannis Samakidis & Martin Prause, Novonesis 

This presentation will be an intrduction of the innovation and technical in-depth exploration of application of Vertera® Velvet benefits related to foaming capacity, protein content, and stability.

• Hybrid Dairy Products: A Smooth Transition Towards a More Sustainable Food System - Dr. Sirli Rosenvald, TFTAK

Combining traditional dairy with plant-based proteins into familiar dairy products provides consumers with an easy way to reduce their dairy intake. These hybrid dairy products – such as yogurts, cheeses, etc – cater to individuals seeking a balance between traditional dairy and alternative protein sources in their diet. What are the current opportunities and challenges in developing tasty hybrid dairy products for the food industry?