Achieving Ideal Textures For Plant-Based Meat & Seafood In APAC

Consumer demand for plant-based products is booming, with retail shelves and foodservice stocking up on new plant-based offerings. Innova Market Insights’ latest research on plant protein revealed that there is a 48% increase in average annual growth for food and beverage launches with a plant protein claim*. While demand surges in this market, the category for plant-based meat and seafood is also seeing increased interest from consumers. From a food & beverage manufacturer’s perspective, formulating enticing plant-based meat and seafood products that exceed expectations is the key objective, especially in relation to texture and mouthfeel. Together with our guest speaker AAK, leaders in plant-based oils and fats, Ingredion’s experts take a deep dive into this thriving market with an interactive webinar, discussing the latest innovative solutions in the category of plant-based meat and seafood. Our experts will be speaking on the following topics: Finna Natacia, Innovation Lead, Low Moisture Systems APAC, Ingredion Singapore Pte Ltd • The market and consumers’ expectations • Holistic approach to overcome formulation challenges Ara Libunao De Guzman, Senior Technologist, Meat Alternatives, Meat and Batter & Breading APAC, Ingredion Singapore Pte Ltd • Functional systems to achieve ideal textures • New concepts—plant-based meat and seafood Carol Kong, Customer Innovation Manager for Plant-Based Foods and Dairy, AAK • Fat solutions to elevate plant-based food eating experiences *Stay tuned for our interactive Q&A! Moderated by: Chris Weng, Regional Growth Platform Leader, Plant Based Proteins, APAC, Ingredion Singapore Pte Ltd *Innova Market Insights, Plant Based: An Expanding Opportunity in APAC, 2021 (CAGR 2016-2020)