Date: August 25
Novel plant-based alternatives to meat, dairy, and eggs are flooding the supermarket shelves on almost a weekly basis. Hence, the question is no longer if plant-based products will penetrate the market but rather how fast. With a growing consumer base, the demand for high-quality products is also increasing. It is no longer sufficient for a meal to be free of animal products – food is increasingly perceived as a holistic means to increase health and wellbeing without compromising on sensory experiences. Consumers are asking for clean-food items that meet their need for nutrition, convenience, and taste while fitting into their busy lifestyles.
In this webinar, we will be exploring how functional ingredients are a key element in creating plant-based products that live up to such expectations. Leonardo Rubio Anselmi from DuPont Nutrition & Biosciences will be addressing the rising trend of on-the-go consumption and plant-based snacking and how the Danisco Planit™ offering can help manufacturers address this trend.