It’s no secret: the plant-based nutrition movement has taken root in the food and beverage industry, and it’s here to stay. From dairy alternatives such as ice cream and cheese to meatless burgers and protein bars, plant-based protein is inspiring new product development and consumer excitement across the entire industry.
With all of this excitement, however, formulators are facing a major challenge: traditionally, plant-based ingredients have required some kind of sacrifice, whether that’s been in protein content, taste, texture – or all three. Merit Functional Foods has sought to change this notion, with new innovations in plant protein that unlock novel functional, sensory, and nutritional benefits that translate to better plant-based products.
Merit’s high-quality plant proteins – such as the industry’s first source of food-grade, non-GMO canola protein – are game-changing tools for formulators. No longer do formulators have to sacrifice taste and texture when developing plant-based options.
We invite you to join us for our upcoming Fireside Chat with Merit’s Director of Research & Applications, Jeff Casper, who’s spent more than two decades working in food and beverage product development and ingredient commercialization.
Tune in during the live broadcast to learn the following:
• How Merit’s plant-based protein stacks up for attributes such as taste, nutrition, and function
• What application opportunities exist when working with plant-based proteins such as pea and canola protein
• How novel plant protein innovations put more nutritious and better-tasting functional foods and beverages within reach
Speaker:
Jeff Casper, Research & Development
[email protected]
Jeff has 20 years of experience in both consumer product development and ingredient development and commercialization. His experience has spanned from food and beverage to plant-proteins, sweeteners, fats and oils, and dairy.
Moderator:
Ben Yeap, Manager of R&D and Procurement, Coalescence/Plant Perfections
https://meritfoods.com/
It’s no secret: the plant-based nutrition movement has taken root in the food and beverage industry, and it’s here to stay. From dairy alternatives such as ice cream and cheese to meatless burgers and protein bars, plant-based protein is inspiring new product development and consumer excitement across the entire industry.
With all of this excitement, however, formulators are facing a major challenge: traditionally, plant-based ingredients have required some kind of sacrifice, whether that’s been in protein content, taste, texture – or all three. Merit Functional Foods has sought to change this notion, with new innovations in plant protein that unlock novel functional, sensory, and nutritional benefits that translate to better plant-based products.
Merit’s high-quality plant proteins – such as the industry’s first source of food-grade, non-GMO canola protein – are game-changing tools for formulators. No longer do formulators have to sacrifice taste and texture when developing plant-based options.
We invite you to join us for our upcoming Fireside Chat with Merit’s Director of Research & Applications, Jeff Casper, who’s spent more than two decades working in food and beverage product development and ingredient commercialization.
Tune in during the live broadcast to learn the following:
• How Merit’s plant-based protein stacks up for attributes such as taste, nutrition, and function
• What application opportunities exist when working with plant-based proteins such as pea and canola protein
• How novel plant protein innovations put more nutritious and better-tasting functional foods and beverages within reach
Speaker:
Jeff Casper, Research & Development
[email protected]
Jeff has 20 years of experience in both consumer product development and ingredient development and commercialization. His experience has spanned from food and beverage to plant-proteins, sweeteners, fats and oils, and dairy.
Moderator:
Ben Yeap, Manager of R&D and Procurement, Coalescence/Plant Perfections
https://meritfoods.com/
