Overcoming Formulation Challenges in the Meat Alternatives Market

Declan Rooney, Strategic Marketing Manager – Savoury & Plant Alternatives, at Ingredion, will be presenting an interesting talk on how to address consumer demands in meat alternatives and... more >

Bridging the Gap between Sensorial & Nutritional Aspects in Plant-based Meat Substitutes

Solina, a leading global partner in customized ingredient solutions towards the savory food industry, is partnering with Bridge2Food for the first time to promote its…
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Testing Innovative Formulations on a Laboratory Scale

With Brabender’s single- and twin-screw extruders, trials for product and recipe development of noodles, snack foods, animal and fish feeds, and meat substitute products can…
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Creating your next new protein food concept with NEXTERA

Solina, a leading global partner in customized ingredient solutions for the savoury food industry, will be participating in our Exhibition Plant-Based Foods & Proteins Europe…
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Developing Innovative Plant-based Food and Beverages with Natural Ingredients

Rene Krebs, Head of Business Unit Cereals, Nuts & Pulses at Döhler Group, will be presenting an interesting talk on “How to Meet Evolving Client…
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Amano Introduces Savory Enzyme for Plant Protein Products

Umamizyme™ Pulse, a non-GMO enzyme designed for use in a variety of plant protein products to produce a pleasant, savory (umami) flavor, similar to that…
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Transforming the Protein Market with Emerging Technologies

José Luis Cabañero, Founder of Eatable Adventures will be presenting: “Disrupting the Protein Sector: Emerging Technologies” at the Virtual Exhibition Plant-Based Foods Value Chain Americas…
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