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Start Date:9/12/2023
Start Time:4:00 PM CEST
Duration:60 minutes
Abstract:
What are the key trends driving consumption in this segment right now?
And how can manufacturers respond with new concepts that hit the sweet spot for consumers - in terms of taste, texture and health (of both people and planet)?
Join the dsm-firmenich experts to discover why some traditional plant proteins used in dairy alternatives may be losing favor; and how nutritious new plant-based ingredients like Vertis™ CanolaPRO® canola protein are now being used to deliver a smooth texture and clean taste in alternative dairy drinks, yogurts and RTM/RTD beverages, ice cream and cream cheese.
Speakers
 Melanie Luangrath Director New Business Development - Proteins of the Future (POFU) DSM Firmenich With over 20 years of diverse experience, Melanie Luangrath is a seasoned professional who excels in launching new product solutions and managing cross-functional innovation projects through to commercialization. Holding an MBA from Syracuse University, New York, Melanie currently leads the commercial team at DSM Proteins of the Future. She plays a pivotal role in the introduction of Vertis™ CanolaPRO® as the flagship specialty protein within DSM's Vertis™ protein portfolio.
Having joined DSM in 2018, Melanie brings valuable expertise from her previous roles at Givaudan Taste & Wellbeing division and AkzoNobel. Her passion lies in the exploration of food experience discovery, constantly seeking out new and enticing combinations that are both delicious and nutritious, while promoting sustainable production practices.
Melanie’s dedication to driving innovation and her deep understanding of the food industry make her an invaluable asset in shaping the future of protein-based solutions.
 Barbara Jacobs Technical Solutions Manager DSM Firmenich Barbara Jacobs is a Technical Solutions Manager at dsm-firmenich, specializing in the innovative Proteins of the Future group. With a background as a Food Technologist, she brings extensive experience in managing technical support for both plant-based dairy and meat alternatives.
Previously, Barbara spent 15 successful years at Unilever, working across various product categories, such as dairy cream alternatives and fermented soy drinks. Her in-depth knowledge of these sectors has equipped her with valuable insights into product development and formulation.
Since joining dsm-firmenich in 2017, Barbara has excelled in her role, leveraging her expertise to optimize customer formulas and provide exceptional support throughout their applications trials. She takes great satisfaction in interacting with customers, ensuring their needs are met while offering valuable guidance to enhance their products.
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