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 4: Designing Your New Plant-Based Foods

New ingredients to make the best plant-based foods will be presented, such as flavours, colours, fibres, fats & oils, hydrocolloids, vitamins, minerals, and other functional ingredients. The focus is on developing new and better meat-free, dairy-free, fish-free, egg-free, beverages, ready meals, bakery & confectionery products as well as snacks.

13:30 - 17:00
Choosing Your Colouring Agents for Best Performance - 20 min with the Experts in Small Groups
13:30 - 17:00
New Algae Isolates & Applications - 20 min with the Experts in Small Groups
13:30 - 17:00
New Micro Algae & Applications - 20 min with the Experts in Small Groups
13:30 - 17:00
New Creamy Plant-Based Fats creating Better Plant-Based Foods - 20 min with the Experts in Small Groups
13:30 - 17:00
New Fats & Oils with Omega-3 - 20 min with the Experts in Small Groups
13:30 - 17:00
New Binding & Flavors Systems and Optimizing Nutrition with Plant-Based Protein Blends - 20 min with the Experts in Small Groups
13:30 - 17:00
New Egg Protein Alternatives for Food Applications - 20 min with the Experts in Small Groups
17:10 - 17:30
Questions & answers with Speakers and Wrap-Up of 1st day
17:30 - 17:35
Summary & Closure
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL