Plant-based event tackles functional and nutritional issues

Jo Baker Perrett, food scientist, rheology and texture section, production and processing research department, Campden BRI Group will present findings of interest from its ongoing Developing Plant Proteins project.

Baker Perrett will consider areas including the relative merits of plant-based proteins as foaming and gelling agents and egg replacement ingredients.

A discussion panel will then address the nutritional challenges posed by plant-based diets and ingredients compared to animal-derived equivalents.

In addition to Baker Perrett, Bronwyn Hawker, NPD manager and children's food brand Mia & Ben; professor Aedin Cassidy of Queen’s University Belfast and Judy Buttriss, director general, British Nutrition Foundation will be the other panellists.

Plant-based trends​

Delegates will hear about a range of plant-based trends and the challenges facing manufacturers in the market at Food Manufacture​'s B2B conference.

Speakers also include representatives from Marks & Spencer, Tyson Foods, Meatless Farm, Mintel, Algenuity and Winterbotham Darby. The conference is primarily aimed at operations managers, technical managers, new product development managers and senior business leaders within food and drink manufacturing businesses.

The event, which is sponsored by Radicle, Roquette and Loma Linda Tuno and supported by Cargill, Fimenich, Ingredion, Mane and Symrise begins at 0930 GMT and concludes at 1515.

Five sessions on different themes​

It is conveniently divided into five sessions examining different themes. Session one examines global trends, session two looks at processing and production issues, session two considers plant-based factory and production issues, session three covers supplier-retailer relations, session four tackles plant-based ingredients sourcing and functionality and session five focuses on nutrition.

Each session features presentations and/or live Q&As. Networking sessions are held in between to allow delegates to make contact with each other.

Tickets are £125+VAT. For further information and to reserve your place, visit the event website or contact Rebecca George at erorppn.trbetr@jeoz.pbz​​.

Meanwhile, sausage brand Richmond and freeze-dried ingredients specialist European Freeze Dry announced plant-based innovation earlier this month​​.