Track II: New Product Development & Formulation Challenges

• Track II Welcome & Day 2 Opening - Dr. Christophe Schmitt, Nestle

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

• Pea-fect Catch: Unveiling the Plant-Based Salmon Fillet Revolution - Dr. Sirli Rosenvald, R&D Director Food Science, TFTAK 

Join TFTAK for 'Pea-fect Catch: Unveiling the Plant-Based Salmon Fillet Revolution' as we dive into our journey in the XPrize Feed the Next Billion competition. From our early beginnings in 2021 to reaching the finals, it's been an intense ride tackling technological hurdles, pivoting strategies, and leveraging scientific expertise. Discover the secrets behind our success, lessons learned, and how this journey has transformed our lives. Don't miss this opportunity to explore the future of sustainable food production and the potential of plant-based alternatives.

• The Next Generation of Plant-Based Products – Using Consumer Insights and Innovation to Shape the Future - Emmy Nitert van Schijndel, dsm-firmenich

This presentation will showcase how consumer insights support the creation of the next generation of plant-based meat & fish alternatives. The discussion will cover the importance of proteins and how combining innovation with consumer insights can lead to successful product development. Attendees will be inspired by tangible examples and practical advice. The seminar will provide a glimpse of what the future of plant-based alternatives could look like.

• Microbes and Alternative Proteins: Plant-Based Fermentation, Biopurification and the Use of Microbial Biomass - Dr. Herwig Bachmann, NIZO

For the use of plant-based proteins there are still numerous technological challenges. These challenges include nutritional parity, food-safety and the optimization of flavour and texture. NIZO utilizes fermentation to improve properties such as acidification, flavour formation and off-flavour removal. Next to classical fermentation NIZO recently also established that the biopurification i.e. removal of off-flavours from plant-based ingredients is possible but without fermenting/acidifying the product. Next to the use of microbes to improve plant-based foods and ingredients, the use of microbial biomass and its fractions as a functional food ingredient also will be discussed.