Insights into marketing strategies, sourcing of ingredients and product applications.

On June 14, 2022, the Plant-based Deep Dive Day will be organized by the Fi (Food Ingredients Webinar Series). During this day the latest products trends, on-pack claims will be discussed, as well as how to ensure repeat purchase and growing consumers’ interest in your brand. The programme will include expert sessions, live discussions and Q&A covering marketing strategies, sourcing of ingredients and applications.

We are happy to announce Ann Stijnman, Project Manager Flavour & Texture, will present ‘Understanding and removal of off-flavour across various plant protein ingredients ‘ during this webinar session.

Plant protein ingredients clearly have an important and growing place in the global food market, driven by health, sustainability and other needs. The selection of a plant protein is quite complex, and made even more difficult by the sheer number of possibilities to choose from.  In any case, the consumer will not compromise on taste.  One of the major issues consumers have with plant-based products is what they perceive as ‘off’ flavours. We will discuss the issues of off-flavour based on a study on 30 commercially available plant protein ingredients. The understanding of the relationships between volatiles and off-flavours, and also strategies to remove them will be highlighted.

Any questions?

Ann Stijnman is happy to answer all your questions.

More about Ann