Food futures: emerging trends and ingredients in sustainable product development

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90 min watch

Webcast content stream: Mainstreaming sustainable diets

Food futures: emerging trends and ingredients in sustainable product development

Wednesday 30 June 2021

12:30pm BST

This webcast focuses on the use of plant-based proteins and meat-alternatives as catalysts for innovation and NPD across the sector with insight from Cargill, Tetrapak, Tebrito and Biospringer.

Key takeaways include:

  • Cargill’s interpretation of market trends in plant-based innovation and how it’s evolving across different categories and regions, from Dairy 3.0 to plant-based claims
  • Insight into the benefits, technicalities, regulation and lessons learned from working with insect proteins and incorporating them into food products
  • A personal account of the collaboration between climate smart alternative protein start up Tebrito and global food processing specialist Tetrapak to develop, trial and produce new products around insect protein 
  • How to overcome the technical formulation challenges of creating sensational plant-based dairy experiences and meeting consumer expectations on nutritional, taste and texture profile
  • A deep dive into Biospringer’s vegan yeast protein, its consumer appeal and how it can meet formulation challenges of working with alternative proteins

This content will be of value to people striving to innovate in the plant-based and meat- or dairy-analogue market

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