Track II: New Product Development & Formulation Challenges

• 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.

• Yeasts Toolbox to Combat Nutrition & Taste Challenges & Masking Off-Flavours - Speaker TBD, Biospringer
• Panel: Advancing Alternative Fat Solutions - from (Precision Fermented) to Plant-Derived Fats & Oils - Josh Hatfield, Hoxton Farms