The Plant Protein Landscape: Key ingredient sources for alternative proteins

Consumer demand for plant-based products is growing rapidly, and a broad portfolio of plant proteins is now available for plant-based meat, egg, and dairy applications.

This webinar will explore the key characteristics of plant protein sources for alternative protein end products, including:

• A basic overview of plant proteins, processing, and choice parameters like functionality, price, sourcing, and nutrition.
• A glance at the landscape of major (e.g. soy, wheat, pea) and emerging (e.g. lupin, mung bean, duckweed) plant protein sources.
• Synergistic combinations of different plant proteins.
• An overview of processing considerations for plant proteins across key applications.
• Consumer perceptions of different plant protein sources.

Panelists include:

• Emma Ignaszewski, Corporate Engagement Project Manager, Good Food Institute
• Chris Gregson, Greenstalk Food Consulting
• Kyle Gaan, Research Analyst, Good Food Institute
• Erin Rees Clayton, Associate Director of Science and Technology, Good Food Institute

**Time: **Feb 23, 2021 2:00 PM Eastern Time (US and Canada)