February 23, 2021

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)

Event Partners

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