Performance of Plant-Based Ingredients


Plant-based and animal-free foods are some of the most exciting areas in the food industry; however, these foods can be challenging to develop and manufacture. During this session, we discuss natural and induced ingredient variability, explore the importance of rheological testing, and provide an overview of the tools for performance characterization.

This webinar benefits plant breeders, food scientists, R&D, formulators, QA/QC administrators, plant-based and animal-free startups, and processors.