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On Demand Until September 28, 2022
Abstract:
The market for plant-based foods is exploding. Grocery sales of plant-based foods that directly replace animal products grew 27% in the past year, reaching $7 billion, according to SPINS retail sales data, April 6, 2021. The challenge to food producers in meeting this demand is producing products that match the taste and appearance of the animal products they are replacing. Enzymes play a critical role in processing and formulating many of the foods we consume every day, and they can be utilized to enhance a number of aspects of plant-based foods, from flavor and texture—to aroma, appearance and more. Often these improvements can be made without the addition of more ingredients. Learning Objectives:
- Learn about the size and growth potential of the plant-based food market.
- Learn about some of the unique challenges facing food manufacturers in the plant-based food marketplace.
- Learn how enzymes can be utilized to enhance and improve plant-based foods.
- Learn about specialty enzymes available for specific plant-based food applications.
Speaker
Nickolas Broches Scientist Amano Enzyme Nickolas received a B.A. degree in Molecular and Cellular Biology, and a M.S. degree in Food Science and Human Nutrition from the University of Illinois. At Amano he specializes in analyzing how enzymes can add value to various food and beverage applications. He and his team investigate market opportunities, conduct experiments on potential applications, and determine how best to apply enzyme technology to commercial processes.
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Elevate Your Plant-Based Foods With Enzymes
Registration Is Closed
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