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
Join Professor Carla Molento to learn about Brazilian alternative protein initiatives such as new course offerings, research projects, outreach activities, and powerful partnerships.
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in…
Join the GlassWall Syndicate for a special virtual event featuring panels and presentations covering the state of the alternative protein industry.
Hear from researchers and industry experts about the state of consumer acceptance of cultivated meat globally, and how to increase acceptance through consumer education and effective messaging.