Ingredion and KaTech will showcase the latest innovations in plant-based ingredients at the upcoming Plant Based World Expo 2023 (15-16 November 2023). Inspired to develop the next generation of plant-based products, Ingredion and KaTech will present a suite of delicious recipe prototypes at the expo.
This year’s menu will feature functional ingredients that help manufacturers meet taste, texture, and nutrition demands, some of which are freshly prepared at the event by Ingredion. The prototypes available for attendees to sample on-stand will include, a selection of plant-based sandwiches, a plant-based cheese, as well as smoked salmon and more! In addition to this, there will be a live cooking of plant-based vegetable balls with a pasta sauce.
Declan Rooney, Plant-Based Protein Growth Platform Manager at Ingredion, says: “Achieving the right taste and texture while maintaining a clean label is a major challenge for manufacturers, especially when it comes to meeting consumers’ demands in plant-based. Finding functional and affordable ingredients to create optimum plant-based products is key.
“Through ingredient innovation, however, more and more consumer-friendly plant-based products can be produced to meet the demands of the rising number of vegans and flexitarians across the globe.”
Cyril Carrat, General Manager at KaTech Ingredient Solutions, adds: “To make high-quality plant-based food broadly available, new, and innovative technologies are increasing manufacturers’ access to premium plant-based ingredients to create desirable and sustainable plant-based foods that consumers want – at an affordable price.
“With accelerated technology development, however, the potential to scale up increases. This can drive acceleration towards affordable and accessible plant-based foods for all.”
Product innovation is a theme that will feature heavily on Ingredion’s stand, with recipes featuring ingredient innovations that help manufacturers tap into consumer demands for sustainable, plant-based foods that do not compromise on taste and texture.
To learn more about Ingredion’s solutions, please visit booth C12.
