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March 30, 2023
Sponsored by Ingredion
Consumers are looking for improvements in plant-based meat – but formulating these products is no easy task. To help brands compete in the race to innovate on-trend, in-demand products, Ingredion provides customized solutions that are based on a deep understanding of specific challenges and performance requirements. In this webinar, Ingredion market and technical leaders walk you through their innovation process to demonstrate how you products can “meat” the challenge of formulating great tasting plant-based meats.
Understand how consumer demands for better taste, texture and value are driving innovation in plant-based meats.
Learn how to tackle some of today’s toughest application challenges, such as plant-based pepperoni and fishless fish sticks.
Leverage Ingredion’s systems-based approach to effectively compete with customized product solutions based on deep expertise and know-how.
Associate Director of Content Marketing, Food & Beverage Insider
Marketing Manager, Meat, Plant-Based Meat, Batters & Breading, Ingredion Inc.
Karen is responsible for understanding customer and market needs, leveraging Ingredion capabilities to meet category challenges, and identifying opportunities for new products and services. Karen began her career with Ingredion in 2016 as the technical lead for plant-based proteins supporting customers throughout the U.S & Canada. Karen holds a bachelor’s degree in nutrition and a master’s degree in food science from North Carolina State University.
Principal Technologist, for the Western Region Technical Service, Ingredion Inc.
Based out of the Ingredion’s Meat & Meat Alternative Center of Excellence in Englewood, Colo., Megan serves customers as a subject matter expert for meat alternative applications. She joined the Ingredion team in 2019 and brings a unique background of culinary expertise blended with food science. Megan holds a bachelor’s degree in Culinary Nutrition from Johnson & Wales University and is currently pursuing a master’s degree in Business and Science from Rutgers University.
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