Plant-based Food Product Formulation

This session focuses on the formulation challenges and opportunities in plant-based food design. Participants will learn how to balance sensory attributes, nutritional value, and ingredient functionality while developing products that appeal to modern consumers. The session will cover strategies for replicating texture, flavor, and appearance of conventional foods using plant-based ingredients. Topics include protein blending, masking off-flavors, and the role of fats, fibers, and binders. Case studies will demonstrate practical applications in meat, dairy, and egg alternatives. Attendees will leave with a deeper understanding of formulation best practices and tools for innovation in the plant-based space.