Specifically, plant proteins are dominating the trends in the food and beverage market. These trends reveal the multitude of sources from which plant proteins or plant protein ingredients originate, as well as the various applications in the beverage market
TORONTO (PRWEB)
October 16, 2019
“Proteins” is the buzzword in the food industry. Consumers are looking for new experiences, health benefits, a clean label and sustainable products — all without jeopardizing food safety.
Specifically, plant proteins are dominating the trends in the food and beverage market. These trends reveal the multitude of sources from which plant proteins or plant protein ingredients originate, as well as the various applications in the beverage market. Plant-based dairy products are a clear consumer favorite. Other trends include using plant proteins for their technical functionality, nutrition, sustainability and creating a better image in the market.
On Tuesday, October 29, 2019 at 11am EDT (3pm GMT/UK), join featured speaker Fred van de Velde, Expertise Group Leader of Protein Functionality at NIZO for a live webinar as he discusses the plant-based protein trends in-depth, as well as address some of the concerns food manufacturers may have in the wake of this movement.
Other topics to be covered include:
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Technologies to develop, optimize and apply plant proteins - New developments in improving the taste and aroma of plant proteins and plant protein ingredients
- The role of agriculture and breeding in plant protein production and optimization
- Plant proteins in healthy products, their safety aspects and roles as replacers of animal proteins
- The nutritional value of plant proteins
For more information or to register for this event, visit From Seed to Society: Mapping the Future of Animal and Plant Protein in Product Development.
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