Plant-based protein products require getting both nutrition and organoleptic qualities right. Learn how in this webinar.

August 24, 2023

1 Hr View
Plant-based protein Sponsored Intensive
Plant-based protein Sponsored Intensive

Date: Sep 6, 2023

Duration: 1 Hr

Consumers are embracing plant-based eating, with as many as 31% of U.S. shoppers now saying they seek to eat both more protein and more plants, according to the "2024 Trends and Innovations" study from New Hope Network and NEXT. This shift is driving changes to our food system, including a growing need for more plant-based protein sources. As consumers seek more protein from additional sources, the market is seeing a proliferation of protein callouts on products from cereal to pasta. But it is seldom an all-or-nothing proposition, with many consumers moving back and forth between plant- and animal-based products. This means getting the plant-based protein profile right to meet both nutritional and organoleptic considerations is essential, but  challenging. Brands looking to innovate in this growing segment are hungry for taste and texture solutions that appeal to a broad array of consumer sensory preferences while meeting the nutrient mark. In this month’s educational intensive, formulation experts will showcase new technologies, ingredients from plant-based sources like hemp and pea, and expertise to help brands achieve success in the flourishing plant-based protein segment.


  • Gain insights on how consumers prioritize protein and plant-based ingredients in their purchasing.

  • Learn about new ingredients that are helping to meet the demand for new protein sources.

  • Discover new formulation techniques to help create plant-based protein products that meet consumer expectations for protein content, taste and texture.


Karen Raterman

Associate Director, Content Marketing, SupplySide


Mark Fahlin

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.

Ozan Kahraman

R&D Food Process Engineer, Applied Food Sciences

Dr. Ozan Kahraman is an R&D Food Process Engineer at Applied Food Science (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 MSc 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.

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