- What new trends are affecting the way we source plant-based ingredients?
- What technologies are proving effective in boosting the quality and the functionality of raw food materials?
- How close are we to reaching a cost level close to meat and other staple commodities, and fundamentally making plant-based products price competitive?
- Which key ingredients are being used to deliver a superior taste experience, whilst also providing optimal nutrition?
Speakers:
Jean-Philippe Azoulay, VP, Head of Pea and New Proteins Business Line,** ROQUETTE**
**Harshal Kshirsagar, **VP of R&D Alternative Protein, TYSON FOODS
Andy Seaberg, Sr. Director of Research & Development, RIPPLE FOODS
**Time: **8-9am Pacific US / 11am Eastern / 4pm UK / 5pm CET / 11pm Singapore