Track II: Product Development & Processing
- Welcome - Patrick Bühr, Ruegenwalder
- Enzyme Technology to Upgrade Pea Protein - and Beyond - Dr. Antonio Sullo, Amano Enzyme
This presentation introduces Amano Enzyme’s latest enzyme technologies - aligned within our Plants Unlimited™ solutions - designed to improve the performance of pea-based ingredients and support the next wave of plant-based innovation. It will highlight how targeted enzymatic approaches can help address common formulation challenges in pea protein applications, while enabling cleaner, simpler recipes across key categories such as sports nutrition, beverages, and other plant-based formats. The session will also explore opportunities beyond protein, showing how enzyme solutions can unlock additional value from pea ingredient streams and support new product concepts.
- Microbial Innovations for Optimized Plant‑Based Dairy - Silvia Soragni & Dr. Camille Duc, Lallemand
Plant‑based dairy continues to evolve as consumers seek products that deliver on taste, nutrition, and authenticity while aligning with sustainability expectations. In this session, Lallemand Bio‑Ingredients and Lallemand Specialty Cultures come together to explore key market trends and showcase complementary microbial solutions — from protein and yeast‑based ingredients to tailored food cultures — designed to support innovation in next‑generation plant‑based dairy.
