Event details

This webinar will explore the key characteristics of plant protein sources for alternative protein end products, including:

A basic overview of plant proteins, processing, and choice parameters like functionality, price, sourcing, and nutrition.
• A glance at the landscape of major (e.g. soy, wheat, pea) and emerging (e.g. lupin, mung bean, duckweed) plant protein sources.
• Synergistic combinations of different plant proteins.
• An overview of processing considerations for plant proteins across key applications.
• Consumer perceptions of different plant protein sources.

Panelists include:

Emma Ignaszewski, Corporate Engagement Project Manager, Good Food Institute
Chris Gregson, Greenstalk Food Consulting
Kyle Gaan, Research Analyst, Good Food Institute
Erin Rees Clayton, Associate Director of Science and Technology, Good Food Institute

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