15 sept | NIZO at Fi Webinar: Developing the future of dairy: Functional, sustainable, delicious
Join the webinar which will be given by Dr. Els de Hoog and hosted by Informa – Fi Webinar Series on Tuesday the 15th of September. Read more about the webinar below.
How to balance dairy and non-dairy while maintaining taste and consumer demand
There is a growing move towards increased use of plant proteins to meet sustainability requirements. This shift presents several technological challenges, as current food production processes are largely optimised for animal proteins. In addition, the development of fully vegan dairy-mimic products can present issues related to off-flavours, antinutritional factors, and insufficient nutritional quality. Combining plant-based ingredients with dairy in hybrid products can offer the best of both worlds, providing optimal taste and health benefits while increasing the intake of plant-based foods and limiting animal product consumption. In this presentation, we will explore how to achieve this balance in an evidence-backed way, without compromising nutritional value or consumer appeal.
Do you want more information about plant proteins in product applications? Download our whitepaper or contact us!
