Round table
The future of the ‘alternative’ ingredients – challenges and opportunities
Wednesday 07, 13:00h - 13:45h
| Speakers' Corner
Free access
2026-10-07 13:00
2026-10-07 13:45
Europe/Madrid
The future of the ‘alternative’ ingredients – challenges and opportunities
The session will focus on the challenges and opportunities of alternative protein ingredients, with a plant-based focus, from the perspectives of industry, plant protein suppliers and scientific research. It will address technical quality (flavor, aftertaste, texture and nutritional parity), the supply chain, costs and sustainability, as well as innovation in novel protein sources, precision fermentation, fibers and clean label. It will also discuss consumer acceptance, regulation and claims, market positioning, and R&D collaboration opportunities between industry and research centres / academia.
Speakers' Corner
The session will focus on the challenges and opportunities of alternative protein ingredients, with a plant-based focus, from the perspectives of industry, plant protein suppliers and scientific research. It will address technical quality (flavor, aftertaste, texture and nutritional parity), the supply chain, costs and sustainability, as well as innovation in novel protein sources, precision fermentation, fibers and clean label. It will also discuss consumer acceptance, regulation and claims, market positioning, and R&D collaboration opportunities between industry and research centres / academia.
