Project Leader, Technical Service Ingredion Incorporated Bridgewater, New Jersey, United States
Description: Traditional consumer demands for taste and texture in snacks are now balanced with a need for snacks that are healthier for the consumer and better for the planet. A class of ingredients that are leading the efforts to meet those demands are plant-based proteins and flours, particularly those based on pulses like pea, faba bean, chickpea and lentil. These ingredients are allergen-friendly alternatives to standard flours and proteins. Pulses-based ingredients have been around for many years but their recent popularity, and the consumer's need for an enjoyable eating experience, have driven improvements in their agriculture, processing and ingredient functionality. Come learn about these sustainably produced ingredients, their current impact on the snack food industry and how to formulate with them.
Classroom Engagement: Attendees will learn about market growth for plant-based ingredients in snacks, how plant-based ingredients are a sustainable source of nutrition and how to successfully formulate snack products with plant-based ingredients.