Track II: New Product Development & Formulation Challenges

• Scaling Challenges: Exploring 3D Food Production and Application Scenarios - Arik Kaufman, Steakholder Foods
• The Science of Deliciousness - How Modulation Technologies can Improve Taste and the Eating Experience of Plant-Based Foods - Roberto Faria, IFF

With taste still one of the biggest obstacles for adopting plant-based alternatives, we will dive in this session on the science of taste solutions and modulation technologies to create products that consumers crave for. How masking technologies and taste solutions can improve the taste perception of plant-based foods. The technical aspects of how masking technologies can cover off-notes such as chalky/astringency from heated and denatured protein, beany and fatty aroma from plant-based food, bitterness from peptides or saponin, lingering sweet from sweetener. And let´s see real challenges addressed with IFF’s masking technologies and the benefits of IFF’s Umami taste solutions, for labeling and for improving the eating experience of plant-based foods.