Research consistently shows that taste is one of the primary drivers of food choice, and creating plant-based products that taste like their conventional counterparts is key to expanding the consumer base for plant-based proteins.
Join taste and flavor experts from Givaudan, one of the world’s largest flavor companies, for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts.
- How to use flavor to replicate the taste of animal protein and fat.
- When to add flavor in your manufacturing process.
- Key considerations for achieving a meaty flavor.
- The nuances of seafood flavor.
- Audience Q&A.
- Ozlem Ladd – Savory Flavorist
- Erica Boyd – Senior Application Scientist, Savory and Plant Protein
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The Science of Alt Protein: Sustainable carbon and nitrogen sources for fermentative production of alternative proteins
Join GFI for our next Science of Alt Protein seminar to delve into Dr. Ujor’s research, which has important implications for sustainable and cost-effective protein production via fermentation.
VERGE 23 is a leading climate tech event focused on accelerating solutions to the most pressing challenges of our time. Join over 5,000 professionals working together to address the climate…
Join GFI at Reuters Transform Food, a conference focused on improving the resiliency of global food and agriculture systems.
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.