Taking Your Plant-Based Foods & Beverages to the Next Level – Outstanding Consumer Experience

START DATE:4/30/2019

Start Time:2:00 PM EDT

Duration:60 minutes

Abstract:

You’ve made the decision to go with plant-based nutrition in your product. But if you’re like most people, you’ve struggled with the issues it presents in formulating a great product – par­ticularly at higher protein levels or in gluten-free applications.

Artesa Chickpea Protein and Artesa Chickpea Flour work alone or together to bring enhanced nutrition to your formulations. In low moisture systems, our taste, texture and ability to maintain the structure of foods makes formulating great products easier. In high moisture sys­tems like beverages, our small particle size, high dissolution level and suspend­ability mean less ‘grittiness’, a better mouthfeel, better taste and better in-product quality.

Learning Objectives:

  • Introduction to revolutionary chickpea protein concentrate and chickpea flour
  • Ingredient qualities that improve formulation taste & product quality in high protein and gluten-free applications
  • Case histories where Artesa ingredients solved formulating issues and helped create great products in baked goods, pasta, snacks, high pH beverages and frozen foods
  • Creative food concepts for taking the plant-based food revolution to new categories


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Speaker

Michael Spinelli

Co-Founder & Chief Innovation Officer
Nutriati, LLC


Michael Spinelli comes from consumer food, with a long background in product development from the bench to the supermarket shelf. He spent 18 years at Ben & Jerry’s and then Unilever and had a leadership role in the development of the Sabra Hummus brand. Which is where we became intimately involved with the suddenly trendy chickpea. Michael has extensive experience in food product development and commercialization.

After spending over two decades in leadership roles at major food companies, Michael is driven to improve our food supply by offering new approaches to product development and nutrition.

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