Event description

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.

Topics include:

  • 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.

Speakers

  • Ozlem Ladd – Savory Flavorist
  • Erica Boyd – Senior Application Scientist, Savory and Plant Protein

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