Innovations in Plant-Based Textures, Flavours and Nutritional Value to Drive Consumer Acceptance
14 Apr 2025
Food Forward Summit Stage
FOOD FORWARD SUMMIT
- Strategic combinations of plant proteins and modern processing techniques: Is this the future?
- Technological advancements, such as high-pressure processing and fermentation to improve the quality and functionality of plant proteins - Is this a viable alternative to animal proteins?
- Fortification and supplementation to enhance the nutritional profile of plant-based diets to meet all dietary requirements
- Consumer acceptance of plant-based proteins influenced by taste, texture, cost, and environmental concerns
- Advancing high protein snacks with plant-based solutions and innovative ingredient blends
- Highlighting the need for AI-driven innovations – A key enabler, an AI model capable of solving highly complex, nature-related challenges
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