Track II: New Product Development & Formulation Challenges
- Transforming Flavors and Labels: The Role of Fermentation in Clean Label Foods - Lisa Renggli, Planted
A journey through clean label product development and how fermentation is the key to innovation
- Unlocking Flavour in Plant-Based: The Science Behind Yeast Ingredients and Human Taste - Antoine Thomas, Biospringer by Lesaffre
The growth of the plant-based market is linked to many challenges, but taste remains the key one to address. Biospringer by Lesaffre has been working for years to both build knowledge to understand the physiology of taste and to develop new natural solutions based on taste receptors technology. Explore how fermentation-based ingredients can help block bitterness, but also bring umami and richness to finished products thanks to strategies that target key compounds.
- Leveraging Germination Technology to Tackle Key Challenges in Plant-Based Foods - Dr. Sathaporn Srichuwong, ICL
Discover how the process of germination can address the key challenges in the plant-based meat and seafood market. This presentation will reveal how SprouTxTM, a revolutionary textured soy protein, leverages germination to optimise taste, texture, nutrition, and cost-effectiveness, marking a step-change for the plant-based market.
