Track II: New Product Development & Formulation Challenges

• Track II Welcome - Dr. Christophe Schmitt, Nestle

Prepare for an engaging welcome and opening as our track chair sets the stage for an insightful journey ahead

• Utilizing AI Technology and Sensory Tools to accelerate Product Innovations - Dariah Lutsch, Symrise

Over the last decade, the explosion of plant-based alternatives has been immense. Consumers are looking for vegan food options when it comes to dairy or culinary products. However, developing a great tasting and indulging plant-based product urges several challenges like flavour release in the final product, shelf life issues and off-notes caused of the base. The Symrise presentation will be about utilizing technologies to simplify these challenges. You will hear how to ensure great flavour performance, masking of unwanted off-notes and and flavour release and stability prediction for plant-based products – to develop the next plant-based innovation. Faster.

• Alternative Protein Selection for Dairy Like Applications: criteria, challenges and prospects  - Dr. Vaida Urbonaite-Zuke, Senior R&D Plant Protein Expert, Upfield

Dairy products as butter, creams, cream cheese and cheese have unique structural properties and flavor. Latter properties are predominantly originating from milk proteins. Plant-based alternatives to dairy are composed of fats and hydrocolloids with no or little proteins added, where texture is delivered by hydrocolloids and taste by flavors added. Market demands for protein inclusion to close nutritional gap between dairy and plant-based. However, plant protein incorporation compromises final product texture, taste, color as well as costs to a high extent. This presentation will address key requirements and challenges of proteins for dairy-alternative product applications from different alternative protein categories.