This workshop will focus on integrating clean and sustainable protein solutions into the manufacturing and culinary sectors.
Consumers are increasingly seeking clean-label and high-protein, plant-based foods that deliver on taste, texture, and nutrition.
Plant-based proteins are playing a pivotal role towards building healthier, sustainable and ethical food economies and are estimated to reach a market size of $200 billion over the next decade.

In this workshop, participants will understand the key elements of:
• The protein transition: Why the food industry needs novel proteins
• How plant proteins are made?
• The nutritional and sustainability benefits of plant proteins and their role in a post GLP-1 consumer landscape
• Culinary Integration - bridging R&D and culinary art: How manufacturers, institutional dining sectors and chefs can integrate plant proteins to recreate popular and commercially viable dishes