BEYOND PLANT-BASED: New Sources, Technologies and Ingredients for the Food of the Future

This presentation explores the evolution of the plant-based sector and the opportunities offered by new ingredient sources and technologies for the food of the future. It addresses the main sensory, nutritional, technological and industrial challenges facing the industry, as well as solutions based on plant and microbial proteins, fermentation, and novel fat structuring approaches. Through examples and R&D&I projects, attendees will gain insight into strategies for developing healthier, more sustainable and competitive products by integrating ingredients, processes, scale-up, regulatory aspects and consumer acceptance.