Track III: Health-Driven Innovation: From Science to Consumer Trends

• Track III Welcome & Day 2 Opening - Dr. Caroline Orfila-Jenkins, Oatly
• Innovation and Market Opportunities of Yeast Protein in High-Protein Foods - Dr. Winston Sun, Angel Yeast

With the rapid growth of high-protein and health-focused foods, protein sources are shifting toward more sustainable and diversified alternatives. Yeast protein, a novel microbial protein, offers high nutritional value, good sensory performance, and reliable supply, making it a promising ingredient for high-protein food applications.

This presentation will highlight the functional benefits of yeast protein in high-protein foods, including nutrition, texture, and product innovation, and will discuss market trends and future opportunities in the evolving protein sector.

• The Risks and Opportunities of Technology in Personalized Nutrition and Health - Dr. Mariette Abrahams, Qina