The demand for plant-based food is growing even faster than before, according to the Plant Based Foods Association. With new market players and consumers who are more discerning about taste, texture, nutrition, and sustainability, standing out from the crowd with added value is vital.
How can you reimagine plant-based product innovation to create winning brands full of plant protein — and taste appeal?
Rely on Ingredion’s expertise and solutions to be at the forefront of the world’s shift to more plant-based proteins. From our extensive portfolio, our insights and research, and our globally positioned centers of excellence for plant-based dairy and meat products, we utilize our broad array of ingredient solutions with our strong formulation capabilities to help you BE WHAT'S NEXT.
Must see presentations
May 11
- 12:35-12:45. P.M. Sustainable process innovations track III (Track introduction by Dr. Akshay Arora, global technical director, plant-based proteins, Ingredion, U.S.)
- 1:55-2 P.M. Sustainable process innovation is what we need (Chaired by Dr. Akshay Arora)
- 3:10-3:30 P.M. Tackling the Affordability Challenge for Food & Ingredient Processing (Panel discussion co-led by Dr. Akshay Arora)
- Start-up pitches - New Ingredient Processing Innovations
May 12
- 8:55-9 A.M. Value chain process innovations track introduction (Track introduction by Dr. Akshay Arora)
- 11-11:25 A.M. Insights Driven Formulation Opportunities for Plant-Based Meat Presented by Jane Whittinghill, manager, meat alternatives, Ingredion, U.S. and Karen Constanza, marketing, meat and meat alternatives, Ingredion, U.S.
- 1:50-2 P.M. Sustainable process innovations - Outlook (Chaired by Dr. Akshay Arora)
- Start-up pitches - New Ingredient Processing Innovations
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