Achieving success in the alternative protein industry demands bold innovation and an understanding of evolving consumer preferences. This session dives into the latest advancements in cultivated, plant-based, and fermentation-derived proteins, highlighting how innovators are creating delicious, crave-worthy products that meet sensory expectations. Learn how incorporating alternative proteins can help brands significantly reduce environmental impacts, including Scope 3 GHG emissions, while conserving natural resources.
Learning Outcomes:
- Understand the different types of alternative proteins and their production processes.
- Learn how alternative proteins can reduce environmental impacts, such as GHG emissions and resource usage.
- Gain insights into consumer responses and strategies for driving product preference.
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Sustainable protein diversification:
the exciting potential of cultivated, fermentation-derived, and plant-based protein innovation
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