[WEBINAR] Plant proteins: how to meet the organoleptic challenge?

Vitagora and Terres Univia are organizing a webinar on "Plant proteins: how to meet the organoleptic challenge?"

In 2022, 22% of French people say they have changed their eating habits in the last 12 months and eat more plant proteins. And for the vast majority of French people, plant proteins are perceived as good for health and the environment. (source: Consumer barometer: the French and plant proteins in 2022 by Protéines France)

"The market for plant proteins is growing rapidly. It amounted to 6.9 billion euros in 2013 and could reach 10 billion euros this year," indicated in 2019 the president of GEPV, Marie-Laure Empinet. (source: La Croix).

In France and in Europe, consumers' expectations are focused on more sustainable products, Clean Label and with an increasing share of "vegetable".

But formulating food products with plant-based ingredients and/or proteins can represent a major organoleptic challenge. What are the technical challenges to vegetalize our food? How are plant proteins perceived? How to improve the organoleptic profile of products?

Program PART 1 Wednesday, January 25, 2023 (10:30am - 12:00pm)

• Can cheese contribute to a more plant-based diet (Savencia Group)


• Technical and scientific challenges related to the use of plant proteins in cheese alternatives (BEL)


• Vegetable protein gels: cheese analogues or substitutes (UMR PAM)


• Tools to assist in the formulation of plant protein-based products - example of the "sausage" (CTCPA) presented by Gilles BERTHEAU, head of the cereals and plant proteins activity


• Pea protein, a major asset to meet the challenges of nutrition and health (ROQUETTE)

Free registration