Achieving success in the alternative protein industry demands bold innovation and an understanding of evolving consumer preferences. This session dives into the latest advancements in cultivated, plant-based, and fermentation-derived proteins, highlighting how innovators are creating delicious, crave-worthy products that meet sensory expectations. Learn how incorporating alternative proteins can help brands significantly reduce environmental impacts, including Scope 3 GHG emissions, while conserving natural resources.

Learning Outcomes:

• Understand the different types of alternative proteins and their production processes.
• Learn how alternative proteins can reduce environmental impacts, such as GHG emissions and resource usage.
• Gain insights into consumer responses and strategies for driving product preference.