In the past, consumers accepted a bland taste and a long list of ingredients in their plant-based products. Today their expectations are much higher; many desire “better for you” products with functional properties and better flavor, putting pressure on manufacturers to not only build the protein base but to format and flavor it as well.
For example, plant proteins often bring bitterness, making taste modulators an often-necessary addition. They can also be gritty or crumbly, creating a need for ingredients that create smoother and more cohesive formulations.
The production process must minimize potential denaturation effects and prevent contamination to both preserve natural functional properties and meet consumers’ expectations.
- How manufacturers currently produce plant-based proteins
- What you can do to improve your current process to ensure higher-quality products
- What solutions are available to support your plant-based protein production
Pall will be welcoming visitors at its virtual booth to chat and answer all questions. Join us too!
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Unique virtual Plant-Based Foods & Ingredients Networking Summit
Target audience: Retail, Food Service, Food Brands, Food Ingredients, Food Processing, Research Institutes, Universities, VC
– 25 Hrs. Thought Leading Speakers & Panels
– 35 Hrs. Networking Breaks with Business Meetings & Live Chats
June 22 – Track I – State of the Pulse Industry & Canadian EcoSystem
June 23 – Track II – Research & Innovation in the Value Chain
June 24 – Track III – New Ingredients & Processing Technologies
June 25 – Track IV – New Applications & Formulations
June 25 – Track V – Virtual Exhibition & Business Meetings
June 26 – Track VI – Plant-Based Foods Industry & Value Chain
Book your place for only $149 HERE and enjoy 5 full days of insights and networking!
Join this unique digital experience!