There is growing consumer appetite for plant-based food due to a myriad of factors, including health, environmental sustainability, and personal beliefs. As more novel plant proteins are developed and commercialized, these new ingredient innovations enable product developers and research scientists to launch a variety of plant-based products. During this course, we will explore familiar and novel plant proteins, discussing their properties, functionalities, and applications across multiple food and beverage categories.
Chicago Section IFT Annual Suppliers’ Symposium & Expo
Rosemont, Illinois, United States