Plant-based innovations in alt meat, alt dairy and more: Making taste and texture count – intensive webinarPlant-based innovations in alt meat, alt dairy and more: Making taste and texture count – intensive webinar
As plant-based eating gains momentum, consumers have rising expectations for taste and texture of these products. Join us Wednesday, November 8 @11:30 a.m. ET to hear how new solutions raise the bar for tastier plant-based products.
October 17, 2023
Date: Nov 8, 2023
Duration: 1 Hr
Consumers are adopting plant-based lifestyles in record numbers driven by values-based preferences that are amplifying in their lives and carrying over into the foods and beverages they eat. The overall segment saw continued growth of 6.6% in 2022, reaching $8 billion in sales in the United States according to data from the Plant Based Foods Association and SPINS. But as more consumers try these products, they are becoming increasingly discriminating about how they taste and the ingredients they contain. Clearly, consumers want plant-based options for dairy and meat without sacrificing the texture, mouthfeel and flavor they get from animal products. They also want to understand where these ingredients come from and how they are sourced.
This SupplySide Sponsored Intensive will delve into these evolving trends and provide insights on the stable of ingredients and food technologies needed to meet demand for delicious, sustainable, healthy plant-based foods.
Hear about some of the latest data intelligence in the evolving plant-based meat and dairy categories.
Gain insights on the next generation of plant-based proteins, sweeteners and fats that are taking plant-based products to new levels for taste, texture and nutrition.
Learn how new ingredients and technologies offer enhanced functionality and sustainability.
Associate Director, Content Marketing, SupplySide
Marketing and Business Development Manager, Cargill
Mark Fahlin is a business development manager for Cargill and a frequent speaker at industry events. For over twenty years, he has supported innovation here in the U.S. and abroad, including a half-dozen international assignments that included stints in Thailand, Indonesia, United Kingdom and the Netherlands. Mark is currently based at Cargill’s world headquarters in the Minneapolis area, where he leads the company’s dairy, plant-based and meat alternatives development efforts. Prior to joining Cargill, Mark worked for Royal DSM as a business lead for the company’s cultures, enzymes and probiotics line. His previous experience includes roles in marketing and general management for General Mills and Häagen-Dazs.
R&D Food Process Engineer, Applied Food Sciences
Dr. Ozan Kahraman is an R&D food process engineer at Applied Food Sciences (AFS) Inc. In his present role, he oversees the food laboratory at the AFS Innovation Center in Coralville, Iowa, where he develops formulations using plant-based ingredients, establishes mechanisms to improve their functional properties, and works on process development and refinement projects. Ozan has master's and Ph.D. degrees in food science and human nutrition from the University of Illinois at Urbana-Champaign, with a concentration in food and bioprocess engineering. His master's and doctoral studies concentrated on the use of ultrasound technology in food processing.
Chief Commercial Officer, Epogee
Jayme is a seasoned professional with a passion for the food industry that spans decades, working closely with brand and innovation teams to yield positive sales results. He launched his career in 1991 in the baking world, eventually venturing out to start his own bakery business. After successfully selling his business, he went to work for Caravan Products (Caravan Ingredients excels in technical roles, sales, business development and administration). In 2012, Jayme transitioned into the flavor industry, heading up sales at Sensient Flavors and Synergy Flavors—eventually making his way to food-tech startup Epogee, where he currently serves as chief commercial officer.
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