Plant-based fish and seafood are experiencing a surge in popularity and are poised for a rapid rise like other alternative protein products. The growth is being driven by the same macro trends, but playing out in ways specifically related to the fish and shellfish industry.
To better understand the driving forces and challenges in this space, Givaudan once again partnered with the great minds at the University of California, Berkeley. The result of our collaboration is a comprehensive and insightful white paper.
Learn about the main industry challenges, the shift in consumer demand, key market developments and ingredient considerations when it comes to recreating the enjoyment of real fish and seafood with plant-based proteins.
Follow the link to get your copy
Givaudan will be Gold Partner at the Virtual 16th Plant-Based Foods & Proteins Summit Europe in October and Andreea Tolea, Technical Category Manager Proteins and Lucas Huber, Category Manager Proteins EAME at Givaudan, will be presenting on the Culinary Influence in the Plant-based World – The Top Trends & their Impact. Meet Givaudan at their own virtual booth and learn about their new tools and solutions.
Virtual 16th Plant-Based Foods & Proteins Summit Europe 2020 (13-14 October, 9.00 am- 5.30 pm CEST)
Unique virtual Plant-Based Foods & Ingredients Networking Summit
Target audience: Retail, Food Service, Food Brands, Food Ingredients, Food Processing, Research Institutes, Universities, VC
20 Hrs. Thought Leading Speakers & Panels
20 Hrs. Networking Breaks with Business Meetings & Live Chats
13 October – Track I – Plant-Based Foods Industry
14 October – Track II – New Formulations & Ingredients
Register now and enjoy early bird discounts until 28 September
Be part of this unique experience!