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Solving vegan and plant-protein challenges

Start Date:24 OCTOBER 2018

Start Time:2:00PM CET (Paris)

Duration:60 minutes

Abstract:

Vegetarian and vegan products are becoming more popular. There are many opportunities to innovate and develop plant-focused foods like meat alternatives, vegetable-based convenience foods and plant-based desserts. However, the challenges in creating these foods is to deliver the eating experience expected by consumers. Plant proteins present special functional challenges due to their structure and physical properties. This webinar session will cover how hydrocolloids can help to overcome these challenges and meet your formulation objectives. Application ideas will also be presented.

Speakers

Jo Anna Popielarski

Staff scientist
Ashland

Jo Anna Popielarski is a food scientist at Ashland, Inc. Her product development knowledge on functional ingredients and hydrocolloids has resulted in plant-focused foods expertise. Jo Anna has a MS in Nutrition from the University of Delaware.

Carmen Driskes

Technical Manager Food & Beverages EMEA
Ashland

Carmen Driskes has over twenty years in the food and food ingredient industry. Carmen has a Dipl Ing Food Technology.

Sonya Broderick

Commercial Manager EMEA Health and Wellness
Ashland

Sonya graduated with a First Class Honors degree in Chemistry and has over twenty years of significant experience across a wide range of functions including quality assurance, manufacturing management, technical support and commercial responsibility within sales and marketing Sonya has a strong appreciation of the challenges customer face and is motivated to bring winning solutions.

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