BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://gfi.org
X-WR-CALDESC:Events for The Good Food Institute
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20200308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20201101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20210314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20211107T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20220313T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20221106T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210825T130000
DTEND;TZID=America/New_York:20210825T143000
DTSTAMP:20210818T115148Z
CREATED:20210818T115147Z
LAST-MODIFIED:20210818T115148Z
UID:10000214-1629896400-1629901800@gfi.org
SUMMARY:The case for beans: Alternative Brazilian proteins for plant-based meats
DESCRIPTION:The case for beans: Alternative Brazilian proteins for plant-based meatsPast\n\n\n\n\n\n\nJoin Dr. Caroline Mellinger\, Researcher at Embrapa\, to learn about her GFI-funded research to optimize the production of protein concentrates and isolates from common Brazilian beans for applications in plant-based meat production. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\nCaroline Mellinger\, Ph.D.\n\n\n\nResearcher\, Brazilian Agricultural Research Corporation (Embrapa) \n\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nBrazil is one of the largest grain producers in the world and has the potential to become a significant player in the production of vegetable proteins. In addition to soy and peas\, other legumes grown in Brazil\, such as chickpeas\, beans\, and lentils\, can provide affordable raw materials for the production of plant-based meat. In this presentation\, Dr. Mellinger will discuss how she optimizes the production of protein concentrates and isolates from common beans\, aiming for ingredients with good technological and nutritional attributes. She will also address the properties of these proteins compared to other vegetable protein sources. \n\n\n\nMeet the speaker\n\n\n\nCaroline Mellinger\, Ph.D.\, is a Researcher at the Brazilian Agricultural Research Corporation (Embrapa) and has experience in biochemistry and the chemistry of macromolecules. Dr. Mellinger conducts research on the chemical characterization of polysaccharides\, proteins\, and peptides with potential biological and technological applications. Her work also focuses on evaluating the structural and functional behavior of macromolecules after simulation of human digestion. As a Researcher at Embrapa\, she currently studies alternative proteins for the plant-based market and the use of agro-industrial by-products and waste for the generation of new ingredients rich in protein and fiber. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-case-for-beans-alternative-brazilian-proteins-for-plant-based-meats/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/SCI-PBS-online-seminar-series-mellinger-Header.png
LOCATION:
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210831T120000
DTEND;TZID=America/New_York:20210831T130000
DTSTAMP:20210810T170858Z
CREATED:20210810T170857Z
LAST-MODIFIED:20210810T170858Z
UID:10000213-1630411200-1630414800@gfi.org
SUMMARY:The Business of Alt Protein: How to formulate great-tasting plant-based products
DESCRIPTION:The Business of Alt Protein: How to formulate great-tasting plant-based productsPast\n\n\n\n\n\n\nJoin flavor and application experts from Givaudan for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\nFeaturing flavor and application experts from Givaudan \n\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nResearch 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.  \n\n\n\nJoin 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. \n\n\n\nTopics include: \n\n\n\nHow 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.\n\n\n\nSpeakers\n\n\n\nOzlem Ladd – Savory FlavoristErica Boyd – Senior Application Scientist\, Savory and Plant Protein\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/how-to-formulate-great-tasting-plant-based-products/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/COR21013-webinar-graphics-business-of-alt-protein-event-header-v2.png
END:VEVENT
END:VCALENDAR