Johns Hopkins Alt Protein Project: Fats are the Future of Flavor

Name: Johns Hopkins Alt Protein Project: Fats are the Future of Flavor
Start: 2022-04-25T12:00:00-04:00
End: 2022-04-25T13:00:00-04:00

Past

Virtual Event

April 25, 2022 @ 12:00 pm – 1:00 pm EDT

Hear from experts about the role of alt fats in the alt protein industry! This event will include both a moderated discussion with panelists and an audience Q&A.

Event description

Fat is a critical component of the mouthfeel and taste of alternative meat products and can be used to elevate the nutritional profile. Join the Johns Hopkins Alt Protein Project at their Fats are the Future of Flavor Panel on April 25th to hear from experts about the role of alt fats in the alt protein industry! This hour-long event will include an introduction of each panelist, a moderated discussion on all things alt fats, and a Q&A from the audience.

Speakers:

David Bergenholm, Senior Scientist at Melt & Marble
Parendi Birdie, Head of Strategic Partnerships at Mission Barns
Jen-Yu, Co-Founder of Lypid
Ed Steele, Co-founder of Hoxton Farms

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