Plant-Based Foods and Alternative Proteins
Plant-based foods and alternative proteins are revolutionizing global diets by offering sustainable, ethical, and health-forward options. This session explores cutting-edge research and industry practices driving innovation in this booming sector. Topics include protein extraction techniques from legumes, algae, fungi, and cultivated meat processes. Texture optimization, flavor masking, and nutrient fortification are key focus areas in creating products that mimic the taste and mouthfeel of animal-based foods. Industry leaders will present case studies on plant-based dairy, meat, seafood, and egg alternatives. The session also addresses labeling challenges, regulatory pathways, and strategies for consumer education to overcome barriers to acceptance. Insights into consumer trends, environmental benefits, and the role of fermentation, cellular agriculture, and precision fermentation in protein development will be covered. Attendees will learn how startups and global brands are building the future of food—one where plant-powered proteins are no longer niche but a mainstream choice for a growing population seeking nutrition without compromise.
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