Date: August 25
In today’s complex and competitive beverage industry, growth comes through innovation. Consumer interest in plant-based formulations and positioning has yielded a >10% rise in the plant-based food and beverage market each year. The characterizing ingredient in plant-based beverages is protein, a trend that has remained strong. This session will explore best proteins/blends of proteins that can drive better flavor outcomes, citing the latest data on consumer liking that can be applied to define the beverage sensory attributes that correlate with consumer preference.
Kimberly Hogan, Sensory Science Manager at DuPont Nutrition & Biosciences, will address these scientific findings that can be used as the drivers for the next wave of innovation in the plant-based beverage category. Kirsten Recknagel from MotiveQuest, will bring interesting insights on consumers and what is driving the interest on plant-based beverages based on an online conversations.
This webcast is organized by IFT's Protein Division. The session will feature:
- the methods behind the approach to both the sensory and market research;
- the core drivers of consumer interest and preference in plant-based beverages and how these inform future trends;
- the ‘white space’ for new product introductions, using sensory and nutrition science.
When: August 25
Time: 12:00PM - 1:00PM CT
Register now - https://www6.ift.org/Ecommerce/Meetings/MeetingDetail?productId=52332131