Track II: Product Development & Processing
- Welcome - Patrick Bühr, Ruegenwalder
- Designing the Bite: Multisensory Texture Innovation in Protein - Jeroen Boom & Nicolas Koch, ADM
Texture matters as much as taste for today’s consumers, and the two are inseparably linked in driving preference, satisfaction, and repeat purchase. Outlining new consumer research, ADM will highlight where texture plays a decisive role in product success. Building on these insights, the session will demonstrate how proprietary processing capabilities and textured protein solutions translate consumer expectations into consistent, high-performing products. The evolution of soy protein innovations, including the recent launches of Arcon® R and Arcon® T, are designed to deliver the best of both taste & texture for elevated consumer experiences across meat, meat alternative and hybrid applications without compromise. ADM’s expanding textured protein ingredients and technical expertise can help brands create appealing, scalable solutions that resonate with consumers and support the future of protein.
- Shaping the Future of Food & Beverage Product Innovation
Maarten Hagen, Industry Solution Consultant for Food and Beverage - Centric Software
