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How To Improve the Texture and Nutrition of Plant-Based Protein Products

A May 11th Food Processing-hosted webinar sponsored by Ingredion

Date: Thursday, May 11, 2023

Time:  2:00 PM ET / 1:00 PM CT / 11:00 AM PT / 7:00 PM GMT

Sponsor: Ingredion

Duration: 1 Hour

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Summary

Plant-based proteins are all the rage, as consumers look for better-for-you alternatives to their favorite foods. But they don’t want to compromise great taste and texture – and neither should you. Join Ingredion’s experts for a webinar covering our latest proprietary consumer insights in plant-based proteins and solutions for enhancing nutrition while improving texture in plant-based products. Not only will our experts share ways to achieve the taste and nutrition of animal-based dairy in plant-based alternatives, but also ways your brand can stand out and get to market faster. 

In this webinar, you'll get:

  • Latest consumer insights on plant-based proteins in dairy 
  • Solutions for enhancing taste and nutrition in plant-based products 
  • Ways to add more value for your brand 

We'll see you there!

Speakers

Ivan Gonzalez | Director, Marketing | Dairy and dairy alternatives

Ivan has over 20 years of experience in the international dairy market. His deep expertise in the dairy industry enables him to connect consumer trends and needs to innovative dairy solutions that solve manufacturer challenges. Ivan currently manages Ingredion’s dairy and dairy alternatives categories for North America and defines the tactical strategy that supports the growth of these important market categories to match market needs. Prior to his current role at Ingredion, Ivan held various roles in marketing, sales management, business development and product innovation, supporting many companies in different countries across the Americas. Ivan has an Eng. Degree in Food Industries from UNALM University, Lima, Peru and a M.S. in Dairy Science and Technology from Massey University, New Zealand.

Dan Kennedy | Director, Platform and Business Development | Plant-based proteins

Dan Kennedy is Ingredion’s Platform and Business Development Director for Plant Based Protein in US and Canada. Dan has been with Ingredion for the past three years joining with the acquisition of PureCircle. Dan has worked in both commercial and technical roles in Plant Based Protein with DuPont Nutrition and Health, on the Solae brand, nut meats and nut butters, with H&W Ingredients and extruding plant-based protein with Nuvex Ingredients.

Dan’s efforts have led to well over $50 billion in commercial sales in the plant-based protein space covering over 20 years of his career.

Dave Fusaro (Event Moderator) - Editor in Chief Food Processing

Dave Fusaro has been editor in chief of Food Processing since 2003. Before that, he was editor in chief of Dairy Foods and managing editor of Prepared Foods, so he’s been covering the food and beverage industry for 27 years. Dave has won national writing awards from the American Society of Business Publication Editors for company profiles of Mars Inc., Heinz, Hormel and Nestle. He has been interviewed on CNN, quoted in national newspapers and authored a 200-page market research report on the milk industry. Earlier, he was an award-winning newspaper reporter who specialized in business writing. Dave holds a BA in journalism from Marquette University.

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