Plant-Based Proteins & Foods Course Americas

13-14 July 2022, Chicago, United States

Innovations in Plant-Based Proteins & Building the Best Plant-Based Foods with Novel Ingredients

Register by 30 May and save $ 350

Programme

Block 2: New Plant Protein Innovations

In this block the full focus of each individual protein presentation is on:

• Properties of the various plant raw materials, proteins, functionalities & novel applications
• New protein innovations

Food proteins covered in this course (plant-based): Soy – Potato – Canola – Pea – Pulse Proteins & Flours, Concentrates & Isolates – Faba bean – Egg Albumin

13:00 - 13:15
Novel Soya Proteins & Applications?!
13:20 - 13:35
New Opportunities with Pea Proteins!
13:40 - 13:55
New Food Applications for Pulse Proteins & Flours
14:00 - 14:15
Chickpea Protein for Innovative Clean Label & Tastier Applications
14:20 - 14:35
Novel Barley Proteins & Applications
14:40 - 14:55
Faba Bean Protein Isolate opportunities
15:00 - 15:30
Afternoon refreshment break with healthy snacks
15:30 - 15:45
Mycoprotein for Innovative Plant& Sustaibale Plant-Based Foods
15:50 - 16:05
Oat Protein - New Protein with New Application Opportunities
16:10 - 16:25
Improving Succulency & Juiciness Right with Oleosomes
16:30 - 16:45
Getting the Succulency & Juiciness Right!
16:50 - 17:05
Using clean-label colors for plant-based perfection
17:10 - 17:30
Questions & answers with Speakers and Wrap-Up of 1st day