Protein Trends & Technologies Seminar

This Seminar will focus on providing R&D and application food scientists with practical, non-commercial advise on how to work with protein ingredients in a range of foods, beverages and nutritional products. Solutions will be suggested for protein formulation and labeling challenges and sensory (texture & taste) issues. Join the presentation by our protein functionality expert Laurice Pouvreau on Protein Blends, on the second day of this Seminar, the 24th of May.

 

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