Food and Beverages

Plant-Based Foods and Alternative Proteins

The demand for plant-based foods and alternative protein sources is rapidly increasing due to health awareness, environmental concerns, and ethical considerations. This session highlights the latest research and innovations in plant-based ingredients, meat alternatives, dairy substitutes, and novel protein sources such as algae, legumes, and insects. Participants will explore formulation techniques to improve taste, texture, and nutritional content while addressing consumer expectations. Discussions will include functional benefits, nutritional balance, and processing challenges associated with plant-based and hybrid products. Industry leaders will share case studies of successful product launches and commercialization strategies. The session also covers regulatory frameworks, labeling standards, and market trends driving the growth of plant-based foods globally. Attendees will gain practical insights into scaling production, ensuring quality, and creating products that appeal to diverse consumer segments. By the end of this session, delegates will be equipped to innovate in the plant-based food sector, contributing to sustainable diets and meeting evolving global demand.