The development of new plant-based foods has seen significant growth due to rising consumer demand and the need for a sustainable food system. This presentation showcases an approach as ingredient suppliers that integrates sustainable sourcing with the ability to fulfill the demands of manufacturers and consumers for meat alternatives that can be sold in mass markets. This approach simplifies the value chain and enhances the likelihood and speed of success in innovation. This presentation will provide examples of:
- Developments in new sustainable raw material in pulses and wheat
- Driving sensory & formulation science to address taste
- Opportunities for new extruded ingredients for today's and tomorrow’s demand
It explores how these themes contribute to simplify the value chain and drive success of the plant-based food industry and discusses the implications for manufacturer, consumers and the environment.